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Common Sense in Hiring Restaurant Staff: Steven Darwin's Gut Instinct

In the competitive restaurant industry, hiring the right staff is crucial for success. Steven Darwin, a seasoned restaurateur, relies on his gut instinct to make informed hiring decisions. Here's how common sense guides his approach:

1. Trust Your First Impression:

Darwin believes that first impressions matter. When interviewing candidates, he pays attention to their demeanor, body language, and overall presence. A positive and enthusiastic attitude can indicate a good fit for the restaurant's culture.

2. Look for Passion and Drive:

Darwin seeks candidates who are genuinely passionate about the restaurant business. He believes that those who love what they do are more likely to be motivated, dedicated, and provide excellent customer service.

3. Assess Work Ethic and Reliability:

Common sense dictates that a strong work ethic is essential in a restaurant environment. Darwin looks for candidates who are willing to work hard, follow instructions, and show up on time. Reliability is also crucial, as staff must be able to be counted on during busy shifts.

4. Consider Experience and Skills:

While experience is not always a requirement, Darwin values candidates who have a solid understanding of restaurant operations. He also looks for specific skills, such as food preparation, serving, or bartending. However, he is willing to train and develop those with potential.

5. Fit with the Team:

Darwin recognizes the importance of team dynamics. He seeks candidates who are compatible with the existing staff and who will contribute positively to the overall work environment. A good fit ensures a cohesive and productive team.

6. Intuition and Gut Feeling:

Ultimately, Darwin trusts his gut instinct when making hiring decisions. He believes that his years of experience in the industry have given him a keen sense of who will be a successful addition to his team.

Conclusion:

Steven Darwin's common-sense approach to hiring restaurant staff emphasizes the importance of first impressions, passion, work ethic, experience, team fit, and intuition. By relying on these principles, he aims to create a team of dedicated and talented individuals who will contribute to the success of his restaurant.