Let me ask you something: what do you think the turnover rate is for your local bar or restaurant? I’m not talking about the owners or the long-term staff, like managers or head chefs. I mean the basic, entry-level positions that everyone starts with.
One report I read back in 2006 said the general turnover rate was as high as 50%. That means that every year, half of the people you know at your work are up and gone, but experience tells me this varies from venue to venue.
What do you think? Is this right?
CJ
