It’s a privilege to be a SnapShyfter

Kicking the week off with the goal of sharing a couple things about SnapShyft. It’s important to understand the type of business we’re running, and why we exist in the first place.

For starters we are NOT a temp agency. We consider ourselves the anti-temp staffing platform. Through experiencing life in the trenches, temps are the worst, and definitely not ideal in the hospitality industry. The national average success rate for temp operations speaks for itself: 34% We’ve encountered hundreds of small, medium and large scale hospitality operations; from bars and restaurants to major catering/event centers. The statement we hear often, “We order 10 workers just in case; we actually only need 5, but the quality of the workers we often get are below expectations, and frankly we’re lucky if 5 show up to work the shift in the first place”.

Ok, so how does SnapShyft compare? First, we are a short term, shift coverage solution revolving around actual industry workers. Not random people off the street. These workers are pre-vetted in order to become approved SnapShyfters. This includes the most extensive background check in the entire industry, along with industry reference checks, and even learning what point of sale systems they are familiar with. It takes time to become an approved Shyfter, but it is very easy to lose the privilege of picking up work on our platform.SnapShyft is comprised of pre-vetted workers: The industry’s most extensive background check, industry reference checks, experience, and point of sale. We have a ZERO tolerance policy. It’s a privilege to be a SnapShyfter, and we take our business seriously. 5-star experience is expected.

Worker Community Guidelines:

Be a Team Player – Be Helpful
Respect all those you encounter
Go Above & Beyond – Delight people
Be a professional – Reputation is Everything

Zero tolerance for violent, threatening, or inappropriate behavior or language Zero tolerance for drugs or alcohol while working a shift through SnapShyft Zero tolerance for any criminal behavior
No weapons of any kind while working a shift through SnapShyft

(Note: The general weapon policy above does not apply to authorized security personnel contracted by SnapShyft or to law enforcement personnel.)

OUR PROMISE TO WORKERS: We promise to be a facilitator for awesome opportunities and provide workers the support necessary to have an amazing experience using SnapShyft.

We also hold our customers to a higher standard as well.

Venue Community Guidelines:

Be Respectful – Workers on SnapShyft are here to help and be team players. Enable them.
Be Communicative – Being clear with workers (and SnapShyft Support personnel) can avoid a lot of misunderstandings and issues.
Pay out Tips – Any tips earned/generated by workers on SnapShyft are theirs to keep Reputation is Everything – The market will speak volumes.
SnapShyft has zero tolerance for violent, threatening, or inappropriate behavior or language

OUR PROMISE TO VENUES: We promise to be a facilitator of awesome workers and provide you the support necessary to have an amazing experience using SnapShyft.

We created SnapShyft to make running a business in the hospitality industry better. Less wasted time. Less burden on your staff. Less burnout. Better guest experience. Generate repeat business. More revenue.

What questions can we answer?

It’s more stressful to be a server than a Neurosurgeon! (according to science)

It's more stressful to be a server than a Neurosurgeon! (according to science)


Scientists Say It’s More Stressful to Be a Server Than a Neurosurgeon!


Owning & managing a food & beverage venue is no cake walk, as I’ve said before. There are numerous daily challenges and hurdles that management faces. Every single owner, manager AND service industry/hospitality industry professional we’ve spoken with claim that the longest running problem they face isn’t managing food costs, or waste, or promotions… it happens to be… staffing issues, and the countless never ending headaches associated with said staffing issues.



What does this have to do with the article I’ve linked to? Well… There are numerous moving parts (players/positions) in the game of running a successful bar, restaurant, or venue. These parts work in unison to achieve the goal of providing great customer experience every single time, to drive continued repeat business, and in turn make money. If you’re fielding a short staffed team, you simply can’t perform to the expectations of ownership, let alone the customers!



It’s a domino effect… You find yourself short staffed on short notice (or not so short notice), without a direct impactful Real Time solution. No, no, no… Facebook posts, Craigslist, or calling/texting everyone and their mother, will NOT give you a Real Time solution. And you can forget temp staffing services altogether.



So back to the domino effect… you find yourself under staffed, it’s a Friday evening, no workable solution at your finger tips, and after trying and failing to get someone, anyone, to cover the open shift(s) you give up and accept reality (defeat). You go without and say to yourself “Everything’s going to be alright. Everything’s going to be ok.”, over and over.


So the next domino is staff fatigue setting in. Staff, especially servers, may initially be excited at having more tables to cover, and the tips that follow. Other positions not so much (think back of house). This excited feeling quickly dissipates and is replaced with resentment and fatigue.





Oh yeah the tip thing… well, wait times, table turn times, anything time related is now a major problem. Could only be a few minutes, however statistics show most likely it’s 20 minutes or more added to the wait. This reflects as poor customer service to the customers. Can’t blame them for this can we? Which by the way, is what 97% of all consumers consider #1 when choosing where to eat or drink (according to the National Restaurant Assoc)!! Thus the extra tables each server has to cover results in smaller total check sizes, and less customers coming in the door that evening (wink, wink, table turn), and of course minimal tips (sometimes no tip at all- which I don’t condone. Ever).



This ultimately culminates with staff burnout and more problems for management. Especially when the repeat customers don’t materialize. Some in the business actually wonder why this is?… Running an understaffed bar or restaurant (any venue really) for ANY period of time is a true recipe for disaster. This disaster becomes much worse with inaction, or by expecting results from the same options that have helped continue this repetitive cycle unabated. This is a vicious cycle I know.



Understaffed Shift(s) lead to:



  • Staff Fatigue. (check)
  • Staff Resentment (check)
  • Staff Burnout (check)
  • Service Suffers (check)
  • Self Perpetuation (check)

Training doesn’t solve the problem. Inventory control doesn’t solve the problem. Rock solid promotions don’t solve the problem. What does you ask?


SnapShyft does! (wink, wink)



By enabling venues to remain proactive in the moment, ensuring priority #1 is met every single shift, owners and management can provide a great customer experience. No matter the position of need: servers, bartenders, security/door, host/hostess, bussers, cooks, expeditors, support personnel… all roles including dishwashers! Each position is integral to running a great venue and providing the customer a reason to return.


See for yourself in this Washington Post article A Dishwasher Can Make Or Break A Restaurant … A restaurant’s dirtiest job is also one of the most crucial ; )