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June/Jul y 202 2 IX MAGAZINE The American contract provides for a basic wage of 300-500 dollars a week plus a percentage on sales. Contracts in Italy are not so attractive’. At Ristorante Arnolfo, much has been done to make work more sustainable: 9-hour days, rest shifts linked to holidays, constant training and updating. ‘Thanks to this,’ continues Calogero Milazzo , the restaurant’s dining room manager, ‘we gain the loyalty of our staff. We struggle to find the right person, like everyone else, but then we keep our employees hooked. In the staff, in fact, apart from the latest recruit, they all have at least three years’ seniority’. ________________________________ BOX “I ampassionate about this work” They are portrayed as having little desire to work and toil, but not all young people are like that. This is certainly not the case for Gigi Vallega, 19 years old, who has just finished his studies at the Carlo Porta Institute in Milan, specializing in Service and Sales, and is preparing for another two years at the IATH in Cernobbio. “Already from the second year,” he says, “the internships began in various venues, even 10 or 11 hours a day, to the point of performing the same tasks as regular staff. I worked during holidays and when my friends were on holiday. Our teachers explained to us from the beginning that this is what life in the restaurant business is like. Some of my classmates finished school and changed direction. I, on the other hand, want to continue: I am passionate about this work’. __________________________________ BOX A widespread problem According to the Fondazione Studi Consulenti del Lavoro survey “The work is there, the workers are not”, by 2026, against a demand of 4.3 million employees, there is a risk of not finding 1,350,000. Misery loves company? No, but perhaps it is time for the sector to rethink its labour management policies to make it more attractive. __________________________________ AT PAGE 38 YOU KNOW Wheat crisis. And the catering industry takes cover The socio-political situation, climate change and the conflict in Ukraine - not to mention pandemic difficulties - have led to increased costs and difficulties in finding wheat and flour. Problems experienced by chefs and pizza makers around the world