Putting Bermudians to work as waiters

While nearly 100 people took part in the Waiter/Server programme last year, some were just “looking for a quick hustle” while they were out of work.

Just how successful programme was in 2012? It saw 58 of those 99 still employed by the end of November.

Some may feel that number should be higher but others may argue that’s 58 more jobs that have gone to Bermudians rather than someone on a work permit.

Phillip Barnett and Teresa Chatfield co-chaired the Restaurant and Night Club Division of the Chamber of Commerce. In their annual report they wrote: “Whilst there was an uptick of interest from Bermudians in areas such as bartending and servicing, and some positive graduates having come out of the Server/Trainer Progarmme (run in conjunction with the Department of Labour and Training, the Bermuda Hospitality Institute (BHI), the Restaurant Division and the Bermuda Hotel Association), many are looking for a quick hustle until they are able to find their “normal” source of employment.

High churn

“Thus we continue high churn, with the associated cost of training, and lower productivity and standards of excellence from having less experienced and qualified employees.”

The Waiter/Server programme saw 99 people complete it in 2012 with 84 of those passing the final test. A total of 67 of those had secured jobs in the industry by August 25, 2012 with 58 still employed in the hospitality industry as of November 25, 2012 (latest statistics available). 

The programme was funded by the Department of Labour and Training as a way to equip Bermudians to begin a new career as a waiter with the basic fundamentals to be successful.

The students trained five days a week from 9am to 5pm for four weeks to learn the ins and outs of waiting.

Karla Lacey, CEO of the BHI, told the Bermuda Sun: “The Waiter/Server programme is a solid initiative that is just now gaining the footing and traction it requires to remain viable.  Industry interest and participation in the actual course itself is growing, while the suitability of persons expressing interest in the profession is becoming more closely aligned with employer needs and their own potential for success.  And, while BHI regularly receives calls from dining establishments looking to refer potential programme candidates who they would hire if baseline training could be done first, the ability to absorb waiter/server trainees is limited and varies based on season and positive business forecasts. 

 “The primary challenges of Bermudianizing the profession remains the level of experience and expertise required to increase the earning potential of graduates, and by extension their employers, to ensure the long term sustainability of Bermudians in the industry.  Meanwhile, feedback gathered from employers on the programmes alignment with their personnel expectations indicates a need for further soft skills training — mainly interpersonal skills. Employers feel such skills would aid those hired in increasing their income, thus keeping them in the industry and allowing them to master the profession. 

Ms Chatfield told the Bermuda Sun: “What the BHI did, which was very good, was the pre-screened people. She did a terrific job of the people who started it, wanted to do it. 

“But the trouble is, even that programme was a little bit too short. In learning how to be a server, people think it’s just a question of picking up a plate and carrying it from the kitchen into the dining room. It’s more complex than that.

“There is so much more to it — understanding the food, the wine, what the plate represents, what the dishes are — you have to be really engaged in it. You can’t really teach people engagement it has to be something people have themselves and are really interested in.”

Chatfield said the key is to getting more Bermudians in the industry is to get them engaged as “there are thousands of people out of work”. n