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Uniform Uniforms

By
Scott
 – February 21, 2012Posted in: Employee Essentials and FAQs

The Merriam-Webster Dictionary defines uniform, the adjective as “having always the same form, manner, or degree” and the noun as “dress of a distinctive design or fashion by members of a particular group and serving as a means of identification. We here at All Team know that uniforms are an essential aspect of service delivery and customer satisfaction. One function of a uniform is to instill a sense of purpose in an employee. Another function is to project the professional image we strive to uphold.

Clients request all sorts of uniforms, but let’s summarize the standard uniforms that all employees should have for basic positions:

Chefs and Cooks

For any cooking position, we require a basic white chef’s coat. This should have no label or brand name stitched into it and no color of any sort. Most chef’s coats offer small pockets on the sleeves for food thermometers and pens. They generally have two sets of buttons.

Pants for cooks and chefs are usually black, though clients sometimes request black-and-white checkered.

And headgear? Most executive chefs or kitchen managers request a beanie in either black or white.

Additionally, all chefs are expected to arrive at the worksite with chef knives. A carpenter doesn’t show up to work without a hammer!

Banquet Servers and Buffet Attendants

The standard uniform of our banquet servers and buffet attendants includes a long-sleeved solid white shirt, otherwise known as an “Oxford,” over black trousers with a black belt, black socks, black non-slip shoes, and a long black tie. At times, a black vest is requested.

Variations on the server uniform include an all black shirt, a bow tie, an apron, a tuxedo shirt with bow tie, or even a full tuxedo complete with vest and cummerbund. Employees whose uniform wardrobe contains all variations will be able to worker a wider variety of positions. We encourage all employees to obtain all possible standard uniform garments.

Resources

All Team works with a few preferred venders of uniforms. We believe in their quality and pricing. Ask us about a corporate with the following companies:

Shoes: https://www.shoesforcrews.com/

Uniforms: http://www.chefworks.com/ OR http://dwauniforms.com/

Food Handler Cards

By
Scott
 – February 14, 2012Posted in: Employee Essentials and FAQs, Job Seekers


In order to prevent the spread of food-borne diseases, all food workers in San Diego County must be properly trained in food safety. The requirements for San Diego County are stricter than those of many other counties.

A food handler is “a person employed by a permitted food business who is involved in the preparation, storage, service, or handling of food products or utensils, including those that scoop ice, wash dishes, or handle utensils” [FH-860 (rev. 02/11)].

There are two main categories recognized by San Diego County–the basic Food Handler Card and the Food Safety Certification. For Service Staff purposes, we require only the Food Handler Card. These cards are valid for three years and are issued by food handler training schools authorized by the county. Food Handler Cards issued outside the county or from another state are not recognized in San Diego County. Nevertheless, there are a number of schools authorized in the county, with prices ranging from $15 to $30, or so.

For information regarding specific food handler training schools in San Diego County, please follow this link: http://www.sdcounty.ca.gov/deh/food/foodhandler.html. It is best to call a school directly in order to find out prices and business hours, as they fluctuate. We oftentimes refer employees from our Mission Valley office to Foundation Community Services, simply because they are located in the same building as we are (3505 Camino del Rio South, Suite 100, San Diego, CA 92108, 619-282-5500).

Importantly, please understand that we are required to have a copy of each employee’s valid Food Handler Card before we assign them to a position in food service. The only alternative to this requirement is the possession of a ServSafe Manager Certificate. Note that most, if not all, online programs are not valid in San Diego County. Additionally, please be sure to renew your Food Handler card if and when it expires.

Service Staff in Evolution

By
Scott
 – February 10, 2012Posted in: Event Staffing, Job Seekers, Staffing Agency

With the year 2012 under foot, we here at Service Staff are anticipating some major changes in the coming months, which will bring more opportunities to our employees and better service to our clients. As I, Erik, round out my first half year with the company, I look back on some key changes and look forward to modernization and expansion. Here are a few things you can expect:

1. Out With the Old…

Gone are the days of hanging paper orders on the office walls. With the capabilities of technology, we’ve switched to all digital job orders, which are immediately visible, along with any updates, on every staff person’s desktop. We use a screen called the WarBoard which shows us in vivid color jobs that are in the queue for today, tomorrow, and on. Different codes show us which jobs are fully staffed and which still need to be filled. It’s an efficient way of knowing what’s going on out there…in the war.

2. Digital Communication

The Mission Valley office actually has five telephones and eight phone lines. I’ll never forget my first week on call—I had the emergency cell phone and received an urgent order for 80 servers to show up in 3 hours (no exaggeration!). I called in the staffing team, rushed back to the office, and you can imagine we had those eight phone lines lit up like brake lights on Highway 5 at rush hour! The sad news is that so many of those calls were to people who were unavailable to work the shift. Lots of wasted energy. (We got 50 servers to the site, more than what our client realistically expected.)

That method of staffing is antiquated. We used to call one employee at a time, perhaps calling three different phone numbers on his or her file, only to find out they couldn’t make it. We’d explain the details of a job opening over and over again. Quite tedious.

Enter the digital age. Or rather, we are finally entering into the digital age. Our employees have quickly adapted to our use of an e-mail system to announce jobs. By grouping employees into job categories like cooks or servers or bartenders, we are able to send e-mails listing all those details of a job order to a large group of people who are qualified for the job. Those who can do it, taking into consideration the requirements of the assignment, simply call us. No more wasted time.

In 2012, we’ll be adding an additional method—text messages! So when we’re looking for a dishwasher out in Rancho Bernardo, a sushi chef in Lemon Grove, or a housekeeper in Chula Vista, the message will go out across the entire county to find the right person for the job. This means two things for employees: 1) make sure you’re techno-savvy—hooked up to the internet with a current e-mail address and a text-ready telephone, and 2) keep a spare, clean uniform in the trunk of your car! And to the dinosaurs out there—time to step into the digital age.

3. Vista Office

In case you’re unaware, Service Staff has a satellite office up in Vista, a mere 43 mile drive north. The manager there is named Anne Marie Roberts and, while she is in constant communication with the main office here in Mission Valley, she is independently seeking new clientele and hiring a capable staff to take on assignments in the fields of hospitality, food service, housekeeping, medicine, construction…you name it! Which brings me to my next point…

4. Branching Out

We’re not just Food Team anymore. Service Staff actually carries three brand names: Food Team, All Team, and Med Team. Though these may seem redundant or superfluous, the different names allow us to simply emphasize our areas of expertise with given clients. Sure, we still specialize in the areas of hospitality and food service, but that doesn’t take anything away from our myriad of employees whose talents lie in other fields. In fact, you’ll likely hear us answer the phone by just saying, “All Team Staffing. How may I help you?”

This year has a lot in store. We hope to see a rebounding economy and, with it, jobs in all sectors and work for all. We are committed to our clients and employees to delivering top-notch service. As is true in all aspects of life, we’ll hit snags and make mistakes. But we know that with a great team comes a triumphant attitude. Let’s make 2012 a great year with many more to follow!

The Interview

By
walter
 – March 8, 2011Posted in: Job Seekers

The Interview

Though it is the year 2011 and there are now new and different avenues to seek employment, as a recruiter, I like the face to face interview. A good interviewer can get an insight into the candidate’s potential by looking at some simple yet key elements during the interview. 

First and foremost, interview attire is very telling. Though not always spoken through words, there is a certain personal style that an applicant brings to an interview that will say a lot about them. 

My best answer to the question, “What should I bring and wear to the interview”? Is, whatever you believe will get you the job. 

Though west coast is known for casual dress and the east coast is known for being more formal, there is no getting around the importance and look of a clean pressed shirt or blouse, wrinkle free slacks or skirt (not denim) and not enough jewelry to set off any security alarms. A good self representation speaks volumes to any potential employer. Sometimes louder than the all important resume.

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Become a Talented Banquet Server

By
Scott
 – January 28, 2011Posted in: Job Seekers

If you’ve ever attended a wedding, business dinner, corporate party or other type of banquet, you know how critical the role of a well-trained banquet server can be. Not only must these food service professionals be quick on their feet, they must also be able to lift heavy trays with grace, identify problems on the fly, stay on top of the host’s agenda or itinerary and do all of this in a stealth manner. Whether you seek to become a member of the profession because the hours will allow you to attend school, because it’s the perfect job to balance family work hours or simply because you think it might be fun and financially rewarding, grab an apron and get your black slacks pressed. This is one party you won’t want to miss attending.

  • Have a clear understanding of the long list of responsibilities banquet servers are required to undertake. You’ll fold napkins, dress tables with skirts and cloths, clean and fill salt and pepper shakers, refill sugar bowls and attend to condiment bottles and containers, set guest tables properly, serve bread, coffee, tea and water without spilling. Expect to balance heavy trays filled with plates and bowls of food skillfully.
  • Read books on the skills a banquet server must possess in order to keep a job in this high-turnover industry. In addition to physical tasks listed in Step 1, you will be expected to set a professional table, arrange buffets and food stations properly for major events and be skilled at replenishing common items such as utensils, water and bread baskets during events. There’s an art to knowing the right time to clear a dish, pour more coffee, collect soiled linens and refresh a table. The well-schooled banquet server knows that timing is critical.
  • Find a banquet hall willing to train you on the job by pumping up your resume to show your customer service skills. Mention the fact that you’ve helped with school events, and read up on what is required of a skilled banquet server. You might offer to work for free during an apprenticeship. If you’ve already held a restaurant position with customer service duties, you’ll already be familiar with the practices and culture of the food service industry, so use any and all of these experiences to land your first banquet service gig.
  • Observe legalities by acknowledging the importance of checking identification if you work as part of a banquet crew serving liquor. Liability insurance for banquet halls is expensive; infractions for serving alcohol to underage guests could land your employer in trouble-from loss of a liquor license to heavy fines. An unspoken requirement of your job will be to act as an agent on behalf of the banquet hall, so expect to keep an eye out for compromising legal issues that could arise as a result of inebriated guests.
  • Gain an understanding of the etiquette involved with being a banquet server. You will be responsible for handling the facility’s property and may be held liable if you break China, glassware, serving dishes and the like. You’ll also be expected to account for lost-and-found items left behind by guests. Any form of service–from calling a cab to helping someone retrieve a coat may fall under your purview, so keep an eye on the most experienced banquet servers on staff and follow in their footsteps.
  • Be zealous about health matters. Follow food service rules and regulations to make certain you’re not transmitting blood-borne pathogens, and respond quickly to emergency situations and other health-sensitive issues. Many banquet facilities recycle materials in accordance with local sanitary authorities, so treat and bundle them accordingly. Frequent hand-washing is particularly critical for banquet servers for obvious reasons. Don’t be surprised if you’ve asked to take tuberculosis and/or other screening tests to make certain you don’t have communicable diseases.
  • Maintain your personal appearance at all times. Clean nails and a freshly washed uniform are just the tip of the iceberg employers expect staff to adhere to when they’re on duty. Pay attention to your breath and other hygiene matters out of respect for customers and co-workers. Stay home when you’re sick.
  • Possess a clear understanding of The Americans with Disabilities Act and all of the implications that legislation has on people with special needs in social situations. As part of your job, expect to give extra help to people with disabilities, and pay attention to their needs during banquets. Additionally, understand that some guests can be problematic so know how to respond to common scenarios-from dissatisfied guests to badly-behaved children. Hopefully, your tenure as a banquet server will be smooth and uneventful, but even if it’s not, feel confident that you’ve covered all bases by preparing for anything and everything. – Gail Cohen
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    Valentine’s Day Party Tips

    By
    Scott
     – January 28, 2011Posted in: Event Staffing

    Valentine’s Day is the holiday of love, plain and simple. And whether you’re solo, with friends, or attached, there is lots of love – and lots of cocktails – to go around.

    Valentines Day Tips for Singles

    If you’re single and looking:
    Have a party, either at home, or out at a low-key bar, where you invite an equal number of men and women. Direct them each to bring a single friend (or two) of the same sex. Presto! Instant lovin’ all around.

    For this occasion, use our take on the classic Dark and Stormy cocktail, which for the purposes of Valentine’s day we’d like to call the Light and Lovely:

    The Light and Lovely cocktail

    • 2 oz. white rum
    • 1 oz. ginger beer
    • splash of fresh lime juice
    • slice of lime

    Shake the ingredients with ice in a shaker and strain into a chilled martini glass. Garnish with the lime wedge.

    Valentines Day Tips for Groups

    If you’re attached but want to live it up a little, why not get a group of like-minded couples together for a fun Valentine’s day that doesn’t have to feel like a Hallmark greeting card?We love potlucks, so if you host, just ask everyone to bring an appetizer and bottle of wine. But of course, don’t forget to make a signature cocktail:

    The Love Bug

    • 1 oz. premium gin
    • oz. maraschino liqueur (Tip: to cheat a little, simple add a splash of maraschino cherry juice from the standard jar you’d buy at the grocery store).
    • oz. Crme de Violette liqueur
    • liberal splash of fresh lemon juice

    Combine all ingredients with ice and shaker in a shaker. Strain into a chilled martini glass or serve on the rocks in a highball glass.

    Valentines Day Tips for Couples

    Finally, if you’re planning on going the ultra-romantic route and making a Valentine’s dinner at home for your honey, look no further. First, head to your local gourmet grocery store or seafood specialty shop and invest in some oysters…a natural aphrodisiac, perfect for this holiday. Next, check out your favorite wine store and ask for a recommendation for a Prosecco, which is typically a delicious and dry Italian sparkling wine. Crisp and flavorful, it tends to be a cheaper alternative to many champagnes and is the perfect romantic accompaniment to oysters.Make your Valentine a cocktail he or she will surely remember. Our Valentine’s Day Spice cocktail is a little sweet and a little spicy, just like we all like it. Bonus points if you serve it wearing nothing but an apron!

    Valentine’s Day Spice

    • 2 oz. Absolut Peppar vodka
    • 1 oz. peach liqueur
    • splash of orange juice (feel free to substitute any favorite juice, such as cranberry or pineapple)
    • 3 pimento pepper pieces

    Combine all ingredients in a shaker with ice (including two of the pimentos) and shake vigorously. Strain into a chilled martini glass and garnish with the third pepper.

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    David’s Resume

    By
    Scott
     – September 8, 2010Posted in: Job Seekers

    David

    Personal Statement:

    I was qualified at Thanet College in all aspects of food cookery and service. My passion was originally with deserts and I have an NVQ 3 in confectionery and patisserie. My passion now lies within leading a team and managing a kitchen/department. I pride myself on every aspect of my work to maintain a professional working environment.

    EDUCATION

    Higher Education:

    1999 – 2000 Thanet Technical college

    N.V.Q Level 3

    Patisserie and confectionery

    This course consisted of 9 units ranging from chocolate work, sugar work, sponge, biscuit and dough products all completed to an exceptional standard.

    N.V.Q Level 2

    Craft bakery

    This course covered all aspects of baking, including fermented products, batch bakery products and finishing of baked products.  This also includes work experience in large volume bakery at Tescos and a smaller bakery outlet Barrows family bakery.

    1997 – 1999

    N.V.Q 1 and 2

    Food preparation and cooking

    This course consisted of 22 different units covering basic food preparation and cooking skills through to an advanced level.

     N.V.Q 1 and 2

    Catering and hospitality (food service)

    Silver service, banquets, buffet, wine service and carvery were a selection of the 9 units included in this course

    Pre Higher Education:

     

    1991 – 1997 The Westlands School 

    9 passed GCSE’s 5 at C and above including Mathematics, Science, Geography, Home economics food. 

    WORK EXPERIENCE

     

    2009-2010 Ski World

    Executive Chalet Chef

    During my time with Skiworld I was the head chef for the premium Skiwworld chalet in which all their top guests were sent. Some of these guest included T.V personalities, chief executives, journalists from the Telegraph and G.Q.  With occupancy of 22 people, 5 course meals were prepared 6 days a week, which also included freshly baked sponges and gateaux’s each day for afternoon teas. Some of my responsibilities included planning menus, ordering, rotas and keeping to a tight budget. Keeping the highest of standard in my kitchen and reaching targets set by my manager was of the upmost most importance to me.

    2003- 2009 Leeds castle, Kent

    Senior Sous chef

    At Leeds castle I have progressed from my starting position of a junior Sous chef and been promoted twice through to senior Sous chef.  I was in charge of many different things including running a day visitor restaurant ranging from 50 to 800 covers a day, running functions and banquets in various different locations including the castle dining room, Henry the VIII banqueting hall, Fair Fax hall etc with numbers ranging from 8 to 200. There are 7 kitchens on site.

    Some of my responsibilities include writing rotas, menu plans, ordering for the whole site, cost menus and also ensuring the kitchen runs to a very high standard. Hygiene and temperature controls were an important part of the smooth running of the kitchen.

    2001-2003 Hempstead House, Bapchild, near Favasham

    Sous chef

    This is a country house hotel, with 16 rooms, a restaurant that seats 60, and a private dining room that holds 12.

    In two years here I developed from a commis chef to the sous chef.  My duties included menu writing, costing, ordering, running a busy a la carte restaurant and running marquee wedding events of up to 150.

    2000-2001 Park Lane Hotel, Piccadilly, London

    Commis chef

    This is a large top London hotel, with a banqueting hall that seats upwards of 800 people, a restaurant called ‘Citrus’, afternoon tea lounge and 305 rooms.

    This was my first job from college, I worked in the pastry helping run many different things including the Citrus restaurant, breakfast pastries, afternoon teas and banquets of up to 800 people on one occasion we cooked 600 raspberry soufflés! 

     

    1997-2000 whilst at college:

     

    • Buckingham Palace – I was 1 of 8 students picked from 120 to go work at the palace.  After my first visit I was recruited to go back several times including prince Charles 50th birthday.
    • Windsor Castle – Again through college, I worked at Windsor Castle on many occasions, one of the highlights being the Edward and Sophie’s wedding and seeing the royal family do the Y.M.C.A.
    • Kurhaus Hotel, Holland – Being one of two prime students picked to go work in this 5 star establishment over summer for 2 months.

     

    • Hanningfeild Retirement Home, Sittingbourne – Weekend chef being in charge of 30 residents, breakfast hot lunch and dinner.
    • Marinos, Sittingbourne – Marino is a fish restaurant that seats 50 people, I was an evening and weekend chef being in charge of fryers and grills.
    • The Billet, Sittingbourne – The billet is a pub with a 40 seated restaurant, I was the starter and desert chef.

     

    INTERESTS

    Sport - I am a highly active individual and really enjoying playing all sports.  I play a lot of football and am a member of a team, I am very much a team player and will do anything to improve the team and get the best result.  Additionally I enjoy some extreme sports including snowboarding during my holidays – this involves me pushing myself to the limit and having to constantly push myself to improve.  I also enjoy surfing, visiting the gym, squash, and have just taking up kite-surfing.

     

    General – I believe that you should try to enjoy life and always try experience new things. One experience I recently fulfilled was a trip to Australia, where I got to do many things including scuba diving becoming a certified open water diver, bungee jumping and sky diving. I enjoy traveling and have just returned from the French Alps, Norway and Bulgaria.

    SKILLS/QUALIFICATIONS

     

    • Leader – I pride myself on being a leader in a team and holding very high professional standards. I have worked in a brigade of up to 25 people under my supervision.
    • First aider – Completed a 4 day course in first aid.
    • Intermediate food hygiene – I fulfilled a 3 day intermediate course on food hygiene.
    • Full clean driving license

     

    REFERENCES

    References are available on request

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    Letter from the Director of Operations

    By
    Scott
     – September 3, 2010Posted in: Staffing Agency

    I hope this letter finds you well. As the rest of the country’s summer ends, and ours just begins to heat up we’d like to share some information on how our company can help save you time, money and most importantly your sanity.

    We specialize in all aspects of the Food Service & Hospitality Industry. We provide staff from Front of the House Servers and Bartenders to Back of the House Chefs, Cooks and Dishwashers. We’re San Diego’s only ASAP Staffing Agency. We can provide talented staff to you within 2 hours and we are open from 6am through 5pm. We are also open on Saturdays from 7am through 12pm and best of all we can be reached by cell phone 24/7/365. Service is the name of the game and we play to win by giving you what you want, when you want it. 

    We’re not just another staffing company. We treat our clients like partners and our employees like family. We can work with your company to customize your employment needs whether they are Temporary, Temp-To-Hire or Direct Placements. We understand that your reputation is on the line when using a staffing partner, place your trust in us.

     We understand that what you want is quality not quantity. Our candidates go through a rigorous 3 hour screening and testing process. What makes us different is that we ask the precise questions of employers and job seekers – the kinds of questions that enable us to make quality placements. 

    Unlike other companies, we can customize services for your company, including Volume Pricing, High Usage Rebates and Banked Hours which can be used to hire Superstars. Ask us about our 100% Satisfaction Guarantee. If you would like to learn more about how we can partner, please do not hesitate to contact me at 619.704.0970, ext 12 or via my cell at 619.804.8047.
     

    Yours Gratefully,

    Scott Colvin

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    Jenny’s Resume

    By
    Scott
     – August 23, 2010Posted in: Job Seekers

    Jenny

    EDUCATION AND CREDENTIALS:

    San Diego Mesa College, San Diego, CA                                                                                                                    6/2009-present

    National University, San Diego, CA                                                                                                                9/2008-present

    Fulfilling general education requirements for intended transfer to San Diego State University in 2010

    B.A. in Communications, Public Relations emphasis

    Kingsborough Community College, Brooklyn, NY                                                                                            9/2005-6/2007

    A.A. in Liberal Arts, Media & Broadcasting emphasis       

    New York Bartending School, New York, NY                                                                                                            8/2006

    Licensed by the New York State Education Department

    - Certified Bartender and Mixologist 

    - Completed Hospitality Wine and Service Course                            

                                                               

    EXPERIENCE:

    Oggi’s Pizza and Brewing Company, Del Mar, CA                                                                                                                  8/2008-present

    Bartender, Waitress

    San Diego’s favorite sports pub as sponsored by the Padres and Chargers is “brewing” with regular customers and locals. 

    Prepared and served a large variety wine, and spirits in addition to our onsite brewed beers.

    Collected payments and balanced transactions with receipts.

    As a server I ensured a fair tip-out to assisting bussers, hostess, and the working bartender.

    Coordinated with the kitchen staff to ensure timely and accurate order preparation.

    Consistently checked in with guest tables to promote inviting and attentive service. 

    Professional application of multitasking during fast-paced environments allows for me to assist colleagues during rush periods ensuring an exceptional dining experience.

    You may contact Dora Martinez, Restaurant Manager, at ( 858 ) 481 – 7883 as a reference. 

    Rockaway Seafood Company, Belle Harbor, NY                                                                                                                    1/2008-8/2008

    Service Bartender

    Manager from my previous employment with Kennedy’s on the Bay requested I assist him in starting his new upscale seafood restaurant.

    Set up and broke down the bar 

    Supported a full bar including hot beverages and specialty cocktails.

    You may contact Chris Miles, Restaurant Manager, at ( 718 ) 945 – 3474 as a reference. 

    Aviator Sports Complex, Brooklyn, NY                                                                                                                         11/2006-8/2008

    Bartender

    Prepared and served Wine and Spirits in compliance with strict regulations as we operated on federal property.

    Maintained Inventory tracking and restocking supplies.

    Handled closing customers checks and balancing the ending register with receipts.

    Provided effective customer service for guests requiring extensive knowledge of the complexes two NHL sponsored ice rinks and full size basketball stadium, affiliated with Madison Square Garden and host to such special affairs as “Golden Gloves,” “Battle of the Badges,” and countless ESPN/ Versus events.

    You may contact Salvator Musemici, Assistant Manager, at ( 917 ) 837 – 5728 as a reference. 

    Kennedy’s on the Bay, Breezy Point, NY                                                                                                                         9/2002-7/2006

    Server and Buser

    Comprehensive knowledge of menu offerings including steak and seafood, spirits and wines pairings.

    Assisted the managers and coworkers in setting the restaurant before opening and clearing it after closing hours.

    You may contact Gerard Casey, Owner, at ( 718 ) 945 – 0202 as a reference. 

    ACTIVITIES AND LEADERSHIP:

    Beth Stray Charity Benefit                                                                                                                                                               5/2006

    Organizer and Host

    In celebration of my close family friend, whose life succumbed to a devastating battle with cancer, I arranged to hold a banquet to raise 10,000 dollars that was donated for cancer research.

    Gathered donations from local businesses

    Set up venue for Benefit

    SKILLS AND QUALIFICATIONS:

    Proficient in Microsoft Office 

    Knowledge of POS systems including Micros and Aloha. 

    High level customer service

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    The Growth of Temporary Agencies

    By
    Scott
     – August 3, 2010Posted in: Staffing Agency

    Temporary help agencies are among the fastest growing businesses in America . . . the demand is insatiable and growing by leaps and bounds.  Businesses are beginning to realize that they can contract with a temporary employee at a fraction of the cost it takes to recruit and train a permanent staff member.  In fact, nine out of ten businesses have used temporary employees at one time or another.  Many employers are incorporating temporary employees into their regular staff, as well as using them to replace ill or vacationing employees and for seasonal projects.

    Employers are discovering the many benefits of using a temporary service.  Recruiting, screening, training, and benefit costs are nonexistent when using a temporary service.  Employers avoid paying for vacations, holidays, sick days, and leave of absences, as well as saving on payroll taxes (FICA, SUI, FUI, Worker’s Compensation, Disability Insurance) and company paid benefits (pension, profit sharing, life, medical and dental insurance).  Employers are also able to right size their business, saving on unemployment claims during slower periods.

    In addition to incorporating temporaries into their staff for busy periods, employers are realizing a lower labor cost with the overall costs-per-hire being significantly less when using an agency.  Advertising, screening, short-term hiring mistakes and the obvious loss of hiring time is no longer a concern when using a placement service.

    Companies also realize a significant increase in the quality, as well as quantity of applicants in which to choose from when utilizing an agency for permanent placements.  Employers advertise when positions become available; employment agencies recruit year round.  Therefore, agencies have a “pool” of qualified applicants in which to select from as opposed to the limited number of people that respond to a one or two week advertising campaign.  By utilizing a professional agency, employers have the luxury of hiring employees based on their actual job performance versus their interviewing skills.

    Temporary employees also experience many benefits.  Some of our employees like the variety of employers and workplaces.  Others like the freedom to choose their own hours and set their own schedules.

    Several years ago temporary agencies placed clerical workers almost exclusively.  Today, temporary agencies make up a multi-billion dollar industry with more than one million temporary jobs per day in virtually all fields . . .

    Including yours . . .

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