14ymedio, Julio César Contreras, Matanzas, June 1, 2024 — Since retiring, Arístides has gotten into the habit of going once or twice a month to have “a drink” or the occasional lunch at one of the local restaurants in Matanzas. However, it has been months since he has been to any of the state-owned businesses that he used to frequent. His return on Thursday to Casa del Chef left him perplexed. “Poor service, limited selection and a tasteless environment” is how he summarized his visit.
“I like going to that restaurant because the decor is nice and it feels cozy. But as soon as I got there, I saw four employees just sitting around a table, talking. Even though they were close, I had to try several times to get someone to wait to me. Since there was no one behind the counter and no headwaiter, the cook finally came over,” says Arístides, who worked as a restaurant inspector in the city for twenty-five years.
Arístides admits that he can no longer afford to eat at these establishments since prices have skyrocketed. Nevertheless, personal experience tells him that an increase in restaurant supply costs is not the only issue. “There is no point in restoring a place if customers are put off by supply shortages and indifferent staff,” he explains.
Employee salaries, he argues, are a key factor that negatively impact workers’ performance and ultimately customer experience. “The current monthly salary tops out at 3,000 pesos. For workers it’s very discouraging to see that the price of a few dishes – between 80 and 160 pesos for sides and between 400 and 1,000 for a main course – is equivalent to th
