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Compensating based on seniority in the kitchen.
What's going wrong and how can it be improved?
We are grossly understaffed and underpaid to deal with such egregious understaffing.
What do your coworkers need to improve and how could you work together better?
Improve mainly their self-esteem and think beyond minimum wage if they are okay with working as hard as they do for it.
Why do you feel undervalued and what would make you feel better about your compensation?
In Lexington, KY and its metropolitan area, many Pizza Huts are ran by NPC International whose trademark is to make sure their restaurants are as understaffed as possible and their kitchen staff makes nothing more than base minimum wage hourly.
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