Restaurant boss takes extraordinary dig at his own STAFF as he announces shock closure of popular establishments

Daily Mail​

16 hours ago

The owner of two popular restaurants that have been forced to close has delivered a stunning parting message, blaming staff with poor work ethic for the decision.
Melbourne venue Pearl Chablis and Oyster Bar will hold its final service on July 19 after a three-year stint in the CBD.
Its sister venue, Pinchy's, which gained a cult following for its lobster rolls and champagne, is also set to close the same weekend.
Owner Jeremy Schinck told The Herald Sun many things influenced his call to close the venues including growing debt, low city patronage and the cost-of-living crisis.
He claimed finding quality hospitality staff was challenging post-Covid, with restaurants forced to hire from a mediocre and shrinking talent pool of chefs and front-of-house staff.
'Work ethic after Covid has deteriorated,' he said.
'When you have inconsistencies and restaurants opening and closing, new staff aren't determined to do well in this job.
'They think, "oh this restaurant's going to close anyway" or "I don't give a damn because I'm studying".'
Pearl Chablis and Oyster Bar gained a reputation for serving the freshest Australian oysters alongside French-inspired dishes
Like most in the hospitality industry, Mr Schinck has found it hard to 'bounce back' after the pandemic.
'We're not getting the Monday-to-Friday crowds in the office,' he said.
'At Pinchy's, we have been hanging in there for last two years and have had to work twice as hard to earn half as much.'
'We're never going to trade out of the debt we are in.
'The margins are that small and we're not making up for the winter losses in summer. I'm just so deflated by it all.'
Mr Schinck said wage costs weren't the problem, but rather the high turnover of staff.
'They are paid entry-level corporate salaries but some are behaving like teenagers,' he said.
'They aren't coming on board and thinking let's stay here for five to ten years.
'They are chopping and changing and this reflects in the business and over time that ruins the restaurant's reputation.'
Others in the hospitality industry shared his point of view that poor work ethic from the next generation of hospitality workers was an issue.
One recent retiree from the industry said his employer had resorted to hiring older front of office staff because they were more reliable and had better customer service skills.
'There had been a number of under 30s who did not cut the mustard,' he said.
'It was not unusual to have one regularly ring up sick on a Monday, or the day after a public holiday.'
He added staff often arrived late and took 20-minute toilet breaks.
Another event industry worker said he was exiting the industry claiming new staff were too focused on themselves and took too many personal and sick days.
'They turn up late then walk up the road to a cafe as 'I need my soy milk latte before I can face the day',' he said.
'Not turn up for two hours as 'I needed a haircut and I am flat out on the weekend and can't fit it in'.
'I'm doing it on my own for another year then I'm out of it.'
Mr Schinck has called for the industry to adopt a tertiary qualification requirement, similar to European countries, so new workers would take the profession seriously.
Pinchy's co-founder Samara Schinck described the closure of the venue on Bourke Street as 'deeply emotional'.
'We poured our hearts into creating a space that celebrated great food, genuine hospitality and moments of joy,' she told Concrete Playground.
'Unfortunately, the reality is that we can no longer make the restaurant work sustainably in today's economic climate and at this location.'