A Roscommon chef says the hospitality industry has to provide better work/life balance for workers if it hopes to retain staff.
Alan Fitzmaurice who's a native of Castlerea has been executive chef at the Glasshouse Hotel in Sligo for the last ten years.
He says the old rules of no holidays during peak times, and long working days won't attract or retain good staff.
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The Roscommon man says the Sligo hotel will be trying a four day working week for those working long hours, and shorter daily shifts as well.
