you're doing and peace out. You don't clean or restock anything. The rest of the crew stays a few minutes extra at the end of the night to take care of that person's station. And then tomorrow night it's the next person's turn. Everyone seems to appreciate getting that extra time to themselves. Smith: The number one request we get is for flexible work schedules and the ability to request time off when needed. We make a huge effort to be able to honor time off requests and to be able to work around our employees' availability. I think the pandemic made so many people re-evaluate their priorities and how much they want to work. Our staff wants to be able to take time off when needed without feeling bad or guilty about it. Bean: Flexibility and fairness. Both of which are extremely challenging when they want both simultaneously. And the current working employees want to be treated equally when it comes to scheduling and of course pay. While some tasks come easy to some it's difficult for others, and each employee has their own personality. I'm not a parent, but I imagine my staff are my children and each of them have different needs. My management team is always working to provide a happy work environment, but every once in a while they will receive the " that's not fair " response. We are always trying to solve the puzzle: how can we make it fair across the board when the board is uneven? We do our best to resolve one problem at a time. It's a learning experience for all of us. Di Diana: Clear, honest feedback and direction. That's what I've come to notice. And flexibility when it comes to scheduling - which is one of the hardest things to provide in the restaurant industry seeing that peak days are on weekends. MARCH 2022 / PIZZATODAY.COM / 85http://WWW.SAVENCIACHEESEUSA.COM/FOODSERVICE http://www.PIZZATODAY.COM