Offshore Marine’s Post

“Young people don’t want to do anything outside their job description” No one should be EXPECTED to do work outside of their job description. The job description tells you what is expected of you for the salary/wage offered. Expecting people to do work BEYOND that is essentially saying “here’s more work to do that we didn’t advertise and you should just do it out of the goodness of your heart”. It’s the same as employers expecting you to go “above and beyond” in your job role and frowning down at you when you don’t. Employers…stop this.

Beekeeper partnered with 9 industry leaders in the HR & Comms space to create this easy-to-read graphic novel with actionable insights on keeping your frontline employees happy, productive, and engaged. Here's what you'll learn: 1) Team building secrets from the best in the business 2) Tips for creating consistent employee experiences that reduce turnover 3) How to save time + get rid of administrative burdens so you can get back to helping your people Download and share with your team below 👇👇👇 #beekeeper #hr #comms #teambuilding #employeeretention

"Security guard takes home R4 500+ monthly. Waitress earn R2 500 to R3 500+ Street vendor makes about R200 + a day that is approximately R6 000 per month. Taxi driver makes about R1 000 per week that is almost R4 000 Domestic worker/ Gardener takes home R3 500 + monthly Petrol attendant makes R1 700 + a week That is approximately R6 800 + Cashier makes about R3 500+ monthly You're sitting at home earning R0 .00 per month and you say you won't be Mantshingelani (Security Guard) , Mageza (Taxi driver) or Cashier because you're educated, yet you're an expense at home. Yet again you neeed airtime, cosmetics, data, and clothes monthly. We need to face reality and take whatever comes our way, Times are very bad now and job opportunities are to slim. R 4 000 per month can make a change for you. You attitude won't pay your bills or put food on the table. It's painful to see our mothers and fathers who are 50+ going to work whereas you are busy with booze and parties. Forget about your qualifications, go and look for job. Whether it is a supermarket or restaurant job don't hesitate, take it. That piece of paper (qualification) won't give you money if you are sleeping. Wake up!!" -

The Thirteen Floor. My first formal employment letter as a waiter in 1987, I didnt care about the salary or benefits, because any renumeration was helpful for my school pocket money as we were struggling financially. During probation, I was taught by the F&B Captain how to excel in my tasks, the do's and dont's including memorizing the menu. What he didn't taught me was how to get tips, I soon found out that it comes with great customer service experience and very soon I was earning more tips than my basic salary. When I received my confirmation letter, I was over the moon as it meant a lot to me, hence I kept that letter in mint condition to this day. On my first night shift, when the thirteen floor guest ordered room service, as a junior I got arrowed to serve and my older colleagues were trying to frighten me with superstitous stories and rumours about past sightings. I ended up getting a $10 tip which was a tidy sum back then, came back down and kept my mouth shut about the tip then played along with the superstition. Henceforth whenever there was night shift vacancy, I volunteered and needless to say 13th floor room service order. Soon I was earning tips many times more than my basic salary. Never did I knew it was actually my training ground to be a future salesman. You don't get tip just by serving customer or going up 13th floor, you need to provide a positive customer service experience and do some small talk. #salesman #excellentcustomerservice #positiveexperience

I was away at the weekend. I was sorting my stuff out to leave the hotel I stayed in and just after 0900, just before I was ready to head out, the fire alarm went off. I’ve known it happen before, and be silenced as quickly as it started. But this time the bells rang a little too long. Leaving my stuff behind and hoping it was a false alarm as I had somewhere to be, I headed outside. There were two staff members in this hotel. One on reception, and one a housekeeper who didn’t speak English. Both were covering from a different hotel. Neither knew what to do with the alarm. Yes - chaos! Training isn’t something you do once. Inductions and procedures are different for different sites. Even if the equipment is the same, there are differences. At the weekend one vital piece of information was missing - the alarm code. Health and safety is what gets everyone home, not something you just hope works. In any setting, not least in a hotel full of guests on a Saturday morning. Just like everything in business it takes time and effort to get right. And time and effort to keep right. I am not a procedure person, I have to plan all I do to make sure I don’t forget something. Maybe that’s why I do what I do. My focus is people, and I know it takes work to get the rest right. https://lnkd.in/etiV8da7 #healthandsafety #healthandsafetytraining #mindset #hundredacre #mysafeplace #everyonessafeplace #dowhatyoulove #lovewhatyoudo

I was training a new Prep Cook on Saturday, two actually while being the Hot Prep Cook. Both seasoned employees but they were only filling in. One still in school and only available on weekends the other trained as a server with aspiring dreams to become a preacher awaiting his first position. They were super! Each were fast, efficient, knowledgeable and willing, interested and not afraid to jump in. Neither one of them are going to be able to stay. The jobs that usually takes two people ended up taking 5 people we had to get help from a Line Cook as well as the Kitchen Manager to pull off our Saturday rush. The problem with restaurant work as I see it. Weekends no one wants to work or you might have call outs every weekend. You can't hire a decent employee for three days a week (Friday Saturday and Sunday)because that's not a full time job and they can't live on that. You can't expect your best employees to not expect a weekend off now and then or should you expect them to do three people's jobs that's not even in their daily job description. I'm that guy that goes above and beyond every time but I'm not always available I have a disabled wife and she can't be left alone so weekends I can't get a worker in the home. We are more than just bodies in a position. Everyone talks about creating a great work home life balance but in order to do that you need to hire a completey new positions in every field and it should be called "That Guy" or " That Girl". If your looking for someone that dose it all or shows up tries his or her best jumps in rolls up their sleeves and doesn't ask questions or complains just sees the problem and willing to help wherever and however. Then pay that person accordingly. If a company can make nearly $20,000 plus on any given day then they need to revaluate the worth of the employees that help achieve that. The jobs of yesterday like nine to five and or eight hour days do not exist anymore. Now you might need to hire a four hour shift or a Weekend Warrior position or two 12 hour positions. We need to be able to have several employees for each position so you can rotate the shifts to allow for sick time or vacation days.

Best Training Ground. If I am to name one job that I learned the most, it must be... ... waitering. During the late 90s, I worked part-time as a waiter for a year at an American restaurant located at CHIJMES. To be honest, waitering is NOT exactly my first choice of work. At that age, I was uncomfortable talking to strangers, let alone smiling at them. Adding to my anxiety is the fact that the CHIJMES crowd back then were mostly English-speaking. And my command of English was rather... basic. Though one thing I DIDN'T have was unnecessary pride. I was ok to serve people and didn't think there was anything wrong. Unlike many of my friends who claim they "don't like waitering". More importantly, I needed the extra money. (Pay was $7 per hour. Not great but not bad in those days.) To cut the story short, in that one year, I learned how to exhibit the right amount of friendliness with people, how to say nice or witty stuff to make them like me (the tips!), how to say things in a way that do not embarrass them (especially the guys). IMO, I know of no other jobs that are able to teach things like these. While some of my friends still find it hard to network with strangers, I am at least ok with it. So maybe every parent should send their children to work as a waiter at some point. I believe it will help them tremendously in their lives. #axlplanner #lifeskills #wisdom #socialskills #lessonsfromreallife

6 ways Auxiliarists can support their local units. Learn what auxilirist John Saran suggests are the top six general pathways that Auxiliarists should explore to support local boat stations. This is a Must Read! Give us your opinion on this!!

It’s that time of year again, and what could be sweeter than a job with Slinger? If you are searching for waiters, bartenders, or any workers for an event you are planning, look no further and hire great workers from Slinger Agency! #slinger #slingeragency #employment #hospitality #hospitalityjobs #hospitalityjobsnearme #hospitalitycareers #valentines #valentinesday

You learn so much at work. Sometimes, the most basic of things. Other times, the most important of things. “Those are your people, man. You don’t need to be scared. Just pour the water,” said my colleague (we’ll call him Kelly) about the fancy, all-white-person party of 16 at the table, and my performance in my new job on his team (one of the few Black, front-of-house employees). “Thank you,” I whispered with genuine gratitude. I overcomplicated pouring water. Pouring water. That was my perfectionism (and anxiety) interfering with the most basic of job tasks. Some of the best advice for that, for me, came from a sous chef in the same workplace. (We’ll call him Tyson). He was training a new kitchen helper (we’ll call her Inyoung). Sliders were on the menu, and the kitchen helper was real keen, you know?—taking a long time to place the toppings on the sliders for the order. “You’re putting lettuce on a burger, not putting a baby to sleep,” the sous chef admonished the kitchen helper trainee (as I eavesdropped, hustling to get all the drink orders out on time on a bustling evening—when I was much better at pouring). And that has served as a metaphor for me ever since: no need to overcomplicate things. No need to over-stress about things (especially things that no one will really notice or care about). 💜 #CareerDevelopment #Wellbeing