Archived Article By Tom Fitzmorris Originally published April 24, 2008 Paid Summer-Break Extern Positions Offered Dickie Brennan Launches Recruitment And Training Effort You've probably seen this in your professional field of work: jobs created in an effort to find and train employees for bigger things. But I don't recall anything like it in the restaurant business. One started either in an entry-level position like busboy or dishwasher and worked his way up. Or went to a formal school in cooking or management, and started in the middle. Things are different now. Restaurants all over the country are finding it more difficult to attract employees, even while wages are going up. It has, of course, been even harder to do that in New Orleans, what with the loss of so much of the labor pool. So listen to this pitch: A national leader in the restaurant and hospitality industry, Dickie Brennan and his group of three restaurants: Dickie Brennan's Steakhouse, Palace Café and Bourbon House are seeking candidates for an externship program.   Recognized as one of the "Best Places to Work" two consecutive years by New Orleans CityBusiness, and recently, in conjunction with his family, inducted into the Culinary Institute of America's Hall of Fame (joining the ranks of such former honorees as the Busch, Hilton and Marriott families) for their contributions to the hospitality field, Dickie is offering a program for college students, that will assist in laying the foundation for their future careers. Service assistant externs acquire the following experience: Fast-paced Decision Making Strong Communication Skills The "Art of Service" Training Program Food, Wine & Spirit Education Establish Long Lasting Relationships Nearly half of all adults have worked in the restaurant industry at some point in their life, and 32 percent of adults gained their first job experience in a restaurant (National Restaurant Association Website). The Brennan family is credited with inventing the Jazz Brunch, creating countless signature dishes that have been copied around the country, and trained some of the world's most famous chefs, including Paul Prudhomme and Emeril Lagasse. So why not get your start with one of the country's finest restaurant families? Positions are limited. To learn more about this opportunity, please attend one of our Job Fairs at Bourbon House, 144 Bourbon Street,  Tuesday, May 13th, 1 - 4 p.m. or Tuesday, May 20th, 9 a. m.-Noon.  Please RSVP with your preferred date via email to: lara@dickiebrennanco.com Management will be on hand to answer questions. Flexible Scheduling Employee Meals Great Location It will be interesting to see where this goes. I like the fact that they are treating these positions as serious, professional opportunities. Might be the harbinger of a new level of service here. And while our food is as good as ever (maybe better), service in restaurants is not what it needs to be. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com