Low Wage, Not Low Skill: Why Devaluing Our Workers Matters
During a recent hotel stay, I had a conversation about how staff divides gratuities with the gentleman who brought my room service. It evolved into a master class — generously given by him—on how to manage hours and earnings in the hospitality industry. He told me the advice he gives less experienced staff on how to time joining a new hotel so they can get the tenure needed to control their schedules. I could see he didn't just have a Plan B, but a Plan C, D and E for when his children get sick, or he's needed on an extra shift. Every day, week and month, he manages a complex, ever-shifting matrix that would impress any director of logistics.