Lockdowns, short-time work benefits, fear of losing your job: Hundreds of thousands are leaving the hospitality industry during the Corona crisis. A survey shows that more than a third of employees cannot imagine staying in the industry for long. A trade unionist calls for a "real restart".
According to a union survey, more than a third of employees in the hospitality industry cannot imagine staying in the industry for a longer period of time. Only 37 percent of those surveyed could imagine working in the industry for a long time, according to the Food, Enjoyment and Restaurants Union (NGG). More than two-thirds find the pay too low, and 70 percent lack appreciation from their superiors. The survey was conducted online between early May and early August of this year. Nationwide, more than 4,000 employees took part.
"If the majority of restaurateurs and hoteliers continue to act as if the shortage of skilled workers in the industry has nothing to do with them, the downward spiral of lack of appreciation, unlimited working hours and employee flight will continue," said union chairman Guido Zeitler. "We have to reckon with the fact that emigration will continue if no countermeasures are taken."
Higher wages that could compete with other industries are important. The average wage of 2338.38 euros gross in 2021 for skilled workers must rise to at least 3000 euros - "otherwise the exitus of employees in the catering trade will continue and the problems in the companies will continue to increase".
According to the survey, the reasons for turning your back on the hospitality industry are clear: low wages, a lack of appreciation, poorly planned and excessive working hours, a lack of staff, mental and physical stress. "The hospitality industry needs a real restart," emphasized Zeitler. In addition to higher wages, stronger collective bargaining coverage is also crucial. Because this has fallen in the hospitality industry from 37 percent in 2010 to 23 percent in 2018. Currently, the value should be even lower, said the NGG chairman. "What we regulate only reaches a quarter of the people."
The Corona crisis in particular has further exacerbated the shortage of skilled workers in the industry. The number of employees subject to social security contributions fell by more than 100,000 to less than one million in the first year of the crisis, according to data from the Federal Statistical Office. In the past year, the situation, especially in gastronomy, had eased somewhat. In the accommodation sector, on the other hand, the number of employees continued to decline. No current data is available for the current year.
In order to secure the skilled workers of the future and to hire them first, the hotel and catering industry would have to become much more attractive for young professionals. Because the number of trainees fell from around 100,000 in 2007 to a good 43,000 in 2021.
Zeitler warned against extending working hours to up to twelve hours. "Hands off the Working Hours Act." This is a "fire accelerator" and would otherwise drive other employees out of the industry. Since the virus pandemic, the hospitality industry has already lost tens of thousands of people - for example to retail, logistics, the food industry as well as doctor's offices and law firms.
