An HR Pro on When to Weed Out (or Coach) Toxic Employees

Caroline Hatchett

You’ve all worked with that person: the name caller, the screamer, the cook who makes everyone uncomfortable. And too often, toxic behavior festers in the kitchen, deeply impacting a restaurant’s culture. It’s not easy to weed out bad actors, or revive team spirit, but it’s possible with communication, introspection, accountability, and a little help from HR. For that, we spoke to Aurora Polanco, a human resources professional at restaurant-focused consulting firm...