Labor shortage and unrealistic expectations plague the hospitality industry

By: Trademagazin Date: 2025. 05. 27. 11:39

The labor shortage in the domestic hospitality industry is getting worse – especially in the Balaton region – where more and more restaurant and accommodation owners are reporting increased, often unrealistic, demands from seasonal workers. Workers returning home from Austrian ski resorts are unwilling to compromise: they want to earn at least as much as they do abroad – and in addition to their work, they expect accommodation with a panoramic view of Lake Balaton, flexible working hours, and sometimes even a masseuse, writes Index.

Million-dollar salary, with family accommodation

Michelin-starred chef Jenő Rácz recently shared on Instagram the conditions under which a candidate chef applied for a job at his restaurant in Alsóörs: the person demanded a monthly salary of one million forints and asked for accommodation where he could also accommodate his family on weekends. According to Gabriella Szikra, the chef of Konyhám 365 in Fonyód, there is a complete misunderstanding in the minds of the applicants: “they are not coming here for a holiday, but to work”.

“The daily wage requirement is now 40-50 thousand forints, plus accommodation – there were none like that for a long time,” she said. She added: you can earn well in the summer season, but you have to work for it.

The worker dictates – and is not always able to work

Péter Makkos, the owner of Makkos Vendéglő in Fonyód, sees the situation this way: today the employees say when and how much they are willing to work, and what they are not willing to do. Some people asked for a room overlooking Lake Balaton in addition to the high salary, and also stipulated an hourly cigarette break. According to master chef Tamás Németh, more and more people are asking for “star gázsi”, regardless of whether they can even slice onions or fry sirloin steak. “If you can’t run a kitchen, you shouldn’t ask for a salary like an experienced chef,” he said.

Not only cooks, but waiters and kitchen assistants are also coming in with increasingly extreme expectations. According to experts, a significant number of those fresh out of hospitality training are unmotivated and have little practical experience.

Accommodation providers are also feeling the competition

According to Gergely Tóth, owner of CE Plaza Hotel, the effect of labor drain is particularly noticeable in seasonally open hospitality establishments. Some applicants behave as if they are looking for an exclusive vacation opportunity – combined with paid work.