How to turn 'laborers' into 'talent assets'

How to turn 'laborers' into 'talent assets'

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The word "labor" has negative connotations that have no place in restaurants. People speak of child “labor,” sweatshop “labor” and “labor” abuses. We use "labor" to stress just how brutal and unappealing a job is. So I have to ask the question: why are we still using the word “labor” in the restaurant industry?

The word “labor” reinforces the mindset that restaurant workers are somehow expendable or machine-like. This attitude is insulting and self-defeating from a business stan

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TAGS: Staffing
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