FRY MAY22

RISING STARS

Proud supporter of young friers

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get to where you want to be. Which Bex, Claire and Andrew have done and I’m very grateful for that. We’ve got a great team here, although I’m the only OG because everyone has gone on to college or university now and moved on with their lives. It’s up to me to make sure whenever the team changes it still runs smoothly and I think one of the most important things you can do to help staff work well together is to ensure there’s good communication. If you don’t know what everyone’s doing, that’s when things can go wrong. Also, it helps if you’re calm. I’m quite a chilled out person, I don’t see the point in getting stressed out. If people stress then very quickly everyone’s going to panic. People do like praise though so I say, “well done, we’re doing really well, keep it going”, and, to be fair, the busy nights fly by. If something goes wrong, we sort it out, learn from it and move on. We don’t stress about it because everyone makes mistakes, we’re all human at the end of the day. For anyone employing younger people I would say be patient with them because once they get it, they’ll fly. A lot of the time we’re asking them to do things they’ve never done before so be approachable too. That way your staff won’t be worried about asking for help and they are more likely to do a job correctly and do it well. I’d also say that if someone is looking for a job, they must have a work ethic to begin with. They might be wanting to save up for something, even if it’s something little, which means they have a goal and they are likely to work hard to get it. And even if it’s their parents phoning up or coming in to ask for a job on their behalf - which we do get from time to time - don’t discount them because if you’re young and it’s your first job, you’re going to be a bit nervous, aren’t you? Not everyone has that confidence straightaway and it’s our job to help them grow. The number of girls and boys we have who were so quiet when they started and now we see them chatting and laughing away. It’s lovely to see the team get close, work well together and develop relationships with the regulars.

Progression Starting out as a kitchen porter at Port & Starboard in Indian Queens, Cornwall, four years ago, 18-year-old Jenna Ede is now the manager. Here she shares her tips for employing younger staff members

I started as a KP when I was 14, so quite young. My parents always taught me that if you want something you have to work hard for it, so I spent quite a while learning the ropes before I moved to the restaurant and then the takeaway. Bex, who owns the business, taught me how to cook, which was really amazing, and now I can cut fish, prep potatoes and other

foods, fry, do the rotas - pretty much everything really. It’s great to know I can step in and run any part of the business. When I first started, I never thought I would be a manager, although I knew that I didn’t want to stay a KP forever. I think it’s important to set yourself a goal and work hard because people will recognise your hard work, they will reward you and you’ll

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