How to get more work done in Phoenix restaurant industry
It’s not a new trend to work in a restaurant, but it’s increasingly common for people to use freelancing to make ends meet.
A new report shows that Phoenix restaurant workers have become more reliant on freelancers to make a living.
The report, released this week by the National Restaurant Association, shows that more than one-third of workers said they are relying on freelancing in their restaurant industry.
That’s an increase of 11 percent from a year ago.
But freelancers are often more than just “a convenient way to make money,” according to the report.
Many of the freelancers working in Phoenix are from the U.S., and many are older and have fewer years of experience than other restaurant workers.
That can be a factor in their dependence on freelances.
Some freelancers don’t have the same experience as their peers, according to Gary Sperling, the president of the National Association of Realtors.
Some say they’re not ready to take on more than a couple of jobs in a year and need to take advantage of the flexibility they’ve got, Sperles said.
“We’ve got to make sure that they are making money in a way that makes sense,” Sperlings said.
Sperls says a lot of the time when freelancers ask for a certain amount of money, he or she gets cut off.
“They say, ‘You know, I’m not really doing this for the money.
I’m doing this to get ahead in the world,'” he said.
That type of behavior isn’t just limited to Phoenix, the report found.
The city has a problem with understaffing, and the number of freelancers and contractors who are employed in restaurants has grown rapidly in recent years.
Sliced by the recession and with a growing economy, restaurants in Phoenix and other cities have had to offer more hours and pay higher wages, leading to the growth of more freelancers.
Some of those workers are using their skills to earn extra money and create new jobs, the National Realtor Association found.
But many of the workers who use freelancers have less experience and are struggling to find work, the group said.
A majority of those who work in restaurants are older than 40, and they’re working in industries where they’re at risk of losing their jobs, according the report by the Phoenix Realtora Association.
That could have a negative impact on their mental health, according Sperlins.
“There’s a lot more of them that need help getting back on their feet,” Skelton said.
The National Restaurant Institute surveyed more than 100 restaurants nationwide to determine what freelancers were working in and what they did.
The survey showed that a quarter of all freelancers in restaurants were under 35, with another 19 percent under 30 and 17 percent between ages 30 and 34.
Most of those surveyed said they worked from home, often without pay, or did so only sporadically.
Some workers also were struggling to keep up with their bills.
For some freelancers, such as Sperlin, the job isn’t a stepping stone to more lucrative jobs.
“If you have to work from home to get a good pay, it’s not really for the people,” he said, adding that freelancers may not be paying enough attention to the health and safety of their colleagues.
“You’re working with people who are already hurting,” Solling said.
But for many, it could be the right choice.
“I just love it,” said Sperlings, who said he enjoys his job as much as he ever did.
Sollings said that while he’s glad to be making more money, his biggest motivation is the safety of his colleagues.
It’s a difficult time for many people in the restaurant industry, but he hopes to help them to get back on track.