In the Light of day...
King Wah Restarant
6430 Quinpool Road
Halifax Nova Scotia
B3L 1A8
Dear Rosita,
I am writing this letter to explain why I am leaving King Wah. Although I appreciate the opportunity you have given me over the last two months to develop my skills, I unfortunately need more serving hours and a different working environment. Therefore, I respectfully submit my resignation. Because I feel connected with your business and the other employees I work with, I feel that I owe you an explanation for why I am leaving.
At King Wah, there two areas in which I see opportunities for improvement. The first is as follows. My perception is that no matter how small the problem or mistake, whether in the kitchen or in the dining room, someone has to take the blame. For instance, one night there was so much yelling in the kitchen that I had a few customers complain to me about the volume. I think that this is recognized by each employee and not just the customers. As a young new waiter, your behaviour has made me feel incompetent, unconfident, and profoundly unhappy with my workplace. I recognize that you expect a high standard of excellence, but it is also important to praise your employees and compliment them on the parts of the job they do well. This will inspire more feelings of loyalty and confidence in your workers.
Secondly, a reorganization of how the tips are divided would be a strong incentive for your wait staff. As a waiter earning minimum wage, I expect to earn a substantial amount of money from tips, because minimum wage is not enough per hour to make any significant amount of money, especially part time. I don’t think the line has been drawn between management and wait staff - a manager does not serve food and drinks to customers, and therefore should not be sharing half or a third of the tips in an evening. Anyone who has agreed to wait tables in a restaurant is doing so because they need the tips. I feel that a restaurant owner should allow the wait staff to take full advantage of their tips. I fully appreciate that you would like to keep things moving quickly in the dining room and that you want to help your employees during the busiest hours. A good way to help out would be to answer all the phones during a busy night - this way, the wait staff can concentrate fully on their jobs, and can earn as many gratuities as possible.
Again, thank you very much for the opportunity to work for you. I wish you the best in the future, and hope that my suggestions are helpful.
Sincerely,
Blair Finnie
6430 Quinpool Road
Halifax Nova Scotia
B3L 1A8
Dear Rosita,
I am writing this letter to explain why I am leaving King Wah. Although I appreciate the opportunity you have given me over the last two months to develop my skills, I unfortunately need more serving hours and a different working environment. Therefore, I respectfully submit my resignation. Because I feel connected with your business and the other employees I work with, I feel that I owe you an explanation for why I am leaving.
At King Wah, there two areas in which I see opportunities for improvement. The first is as follows. My perception is that no matter how small the problem or mistake, whether in the kitchen or in the dining room, someone has to take the blame. For instance, one night there was so much yelling in the kitchen that I had a few customers complain to me about the volume. I think that this is recognized by each employee and not just the customers. As a young new waiter, your behaviour has made me feel incompetent, unconfident, and profoundly unhappy with my workplace. I recognize that you expect a high standard of excellence, but it is also important to praise your employees and compliment them on the parts of the job they do well. This will inspire more feelings of loyalty and confidence in your workers.
Secondly, a reorganization of how the tips are divided would be a strong incentive for your wait staff. As a waiter earning minimum wage, I expect to earn a substantial amount of money from tips, because minimum wage is not enough per hour to make any significant amount of money, especially part time. I don’t think the line has been drawn between management and wait staff - a manager does not serve food and drinks to customers, and therefore should not be sharing half or a third of the tips in an evening. Anyone who has agreed to wait tables in a restaurant is doing so because they need the tips. I feel that a restaurant owner should allow the wait staff to take full advantage of their tips. I fully appreciate that you would like to keep things moving quickly in the dining room and that you want to help your employees during the busiest hours. A good way to help out would be to answer all the phones during a busy night - this way, the wait staff can concentrate fully on their jobs, and can earn as many gratuities as possible.
Again, thank you very much for the opportunity to work for you. I wish you the best in the future, and hope that my suggestions are helpful.
Sincerely,
Blair Finnie