Wellington's Kitchen Confidential

A 12-HOUR SHIFT

06:00

SHIFT STARTS

Pre-service prep. Kitchen cold. Energy high.

"I love the quiet before service. It's the only peaceful moment." - Chef, Age 28

08:00

BREAKFAST RUSH

Orders flooding in. Two staff called in sick.

Staff shortage: 40% of shifts understaffed

10:30

NO BREAK

Supposed to have a 15-minute break. Still on the floor.

68% report skipping breaks regularly

12:00

LUNCH CHAOS

Tables full. Tickets piling up. Manager yelling.

"I was berated in front of customers for something I couldn't control."

14:00

CUSTOMER COMPLAINT

Food took 45 minutes. They're angry. You take it.

Service failures linked to workforce strain: 87%

16:00

STILL NO BREAK

Feet aching. Back hurting. Dinner prep starting.

Physical strain: Top 3 reasons for leaving industry

18:00

DINNER SERVICE

Second wave. Different menu. Same stress.

"We're running on adrenaline at this point."

21:00

CLEAN DOWN

Kitchen closing. Tables wiped. Exhausted.

Actual hours worked vs. scheduled: +15% average

22:00

SHIFT ENDS

16 hours. Below living wage. Do it again tomorrow.

51% earn less than Living Wage

WORKFORCE

51% earn below Living Wage
68% skip breaks regularly
23% report harassment
40% of shifts understaffed

OPERATIONS

+15% overtime (unpaid)
87% link failures to staffing
2-3 year average retention
Chronic recruitment crisis

CUSTOMER IMPACT

45min+ wait times
Order accuracy drops
Service quality declines
Negative review spiral

THE VICIOUS CYCLE

A 12-HOUR SHIFT

WORKFORCE

OPERATIONS

CUSTOMER IMPACT

THIS DOESN'T HAVE TO BE THE STORY.