Staffing for special events

Joined Oct 28, 1999
In my current position, we do a good bit of special event meals that require the use of an 'on-call' staff. My only problem with this is that the rate of pay is, what I consider, excessive; compared to my regular hourly staff, they make about 50% above. Does anybody else deal with this scenario? If so, how do you keep both staffs content? Are there alternatives?
Thanks for any input!

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