I've had to deal with quite a few no-shows during peak shifts, and it has completely destroyed service quality. I've sealed gaps on last‑minute scrambling with an already thin team, but I don't want to deal with that kind of stress anymore. How can I set firm, fair consequences for this so staff take the schedule seriously, without having to create a toxic or punitive environment?

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Our restaurant has a three-strikes-and-you're-out policy. It seems pretty extreme, especially for the industry, but those of us who actually want to work really appreciate it. We're not constantly having to pick up the slack for people who treat their jobs like hobbies.

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You don't have a policy in place already? Pretty much every restaurant I've worked at has. You can get away with it a couple times at some places and get off with a warning, others you're out immediately. Not sure what structure is best for your restaurant, but you need to get one in place. Wouldn't worry about one policy making the place feel punitive because most people get that you can't just not show up to work. Or I guess most people aside from the ones that work for you.

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I think you would benefit from a strike policy, reward the staff that cover the shifts and limit the hours of the staff that fail to show up. Make those who let the team down earn the right to earn those shifts back.

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You need any help in your kitchen?

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I am curious what type of restaurant and location. I am seeking a server position and totally flexible

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Where do u have the restaurant? Im looking with 28 years experience

Cutting hours hurts. Bust them down to the minimum the next week, if they are serious about their job. They won’t do it again.No need to fire anyone or make it seem personal. If you have the time, you have a job!😃

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Has anyone ever had to train for more than 3 days to be a server ? ESP with over 10 years experience

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