Keeping a poorly performing employee onboard, or simply trying to turn a blind eye to their behavior, can be absolutely detrimental to your restaurant's culture and a motivation killer for the rest of your team.
Just one bad employee can and will negatively impact your environment, team, and quite possibly, your bottom line — usually much faster than you even imagined.
Here's how to approach these difficult, but necessary conversations and evoke a positive change in behavior before any irreversible damage is done.
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Legal Disclaimer: The information I publish is not legal advice but rather is intended to prompt a discussion on best practices in human resources. Further, federal and state laws are amended frequently and vary significantly from jurisdiction to jurisdiction. Therefore, the published information may not be current at the time that you read it or it may not be applicable to your jurisdiction. As such, you should not rely upon any of the published information without first consulting directly with Restaurant HR, legal counsel, and reviewing your local, state, and federal laws as well as any applicable industry practices and company policies.
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