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Calum Richardson: Modern restaurant kitchens should nurture staff not scare them away

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I spent nearly 10 years in the Royal Navy and, when I came out into Civvy Street, it was a big shock to the system going from a regimental life where there was no room for error.

This helped me grow from a 16-year-old, spotty school boy to a man quicker than the normal, learning new skills and ways in life. These were great for transferring in later years and carving the way forward, giving self belief and the correct mindset.

The big take home when I left the navy was that I needed to tone down my discipline and my aggression to perfection. I had to realise my staff had not signed up to the navy, they had signed up to work for me.

In business, you want staff retention and to help nurture and bring........

© Evening Express

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