In the bustling world of retail, where interactions between customers and staff are frequent, a peculiar trend has emerged: the rise of disrespect towards young employees. This issue is particularly prevalent in the food service industry, where young staff often face the brunt of customer dissatisfaction. The case of Kool Breeze Ice Cream Barn in Summerside, Prince Edward Island, serves as a stark reminder of this growing problem. The shop's management, led by Chrysta Campbell, has taken a proactive approach to address this issue, urging customers to choose kindness over disrespect.
The story begins with Raychell Campbell, an 18-year-old student and shift supervisor at Kool Breeze. She encountered a customer who berated her over the size of their ice cream scoop, causing her to break down in tears. This incident, while distressing, is not an isolated case. Over the past few weeks, the shop's management has witnessed a surge in disrespectful behavior towards young staff, prompting them to take action.
Chrysta Campbell, Raychell's older sister and store manager, decided to address this issue head-on. In a Facebook post, she emphasized the importance of treating young employees with respect and understanding. She wrote, 'If it was your child or grandchild, would you like them to be spoken to that way?' This powerful question resonates with many, as it highlights the ethical dilemma of treating others with the same respect we would want for our own family.
The post also serves as a reminder that kindness, patience, and respect are invaluable virtues. Chrysta Campbell argues that entitlement has become too normalized, and it's time to reclaim these fundamental human qualities. The rise in minimum wage and other operational costs has led to some price increases, but the management's commitment to keeping costs stable is commendable. However, the real cost lies in the impact of disrespectful behavior on young staff.
The food service industry heavily relies on young staff, with workers aged 15 to 24 making up about 40% of the workforce. Janick Cormier, vice-president Atlantic with Restaurants Canada, emphasizes the importance of creating a respectful and supportive environment for these employees. She states, 'We’re the number one source of first-time jobs in Canada, so if this is their first interaction of what it’s like to be in the workplace, that’s a pretty negative way to start out.' This sentiment underscores the long-term consequences of disrespectful behavior.
Corryn Clemence, CEO of the Tourism Association of P.E.I., agrees, highlighting the role of managers in fostering a positive work environment. She praises Kool Breeze's proactive approach, stating, 'The fact that Kool Breeze did the post and they heard from their staff and are supporting their staff is a great example of how we can support young staff and build them up.' This positive feedback loop, where management takes action and staff feel supported, is crucial for maintaining a healthy work environment.
The impact of this initiative is evident in the improved treatment of staff by customers. Raychell and Chrysta Campbell have noticed a positive shift, with customers becoming more considerate and respectful. This transformation is a testament to the power of choosing kindness over disrespect. As the Campbell sisters reflect, the good customers who understand the importance of respect are the ones who truly matter.
In conclusion, the case of Kool Breeze Ice Cream Barn highlights a pressing issue in the food service industry: the need for customers to treat young staff with respect and understanding. By choosing kindness, we can create a more positive and supportive work environment for young employees, ensuring that their first interactions with the workplace are positive and empowering. This simple yet powerful act of respect can have far-reaching consequences, shaping the future of the industry and the experiences of young workers.
