Restaurants job postings divide opinions: *"Don’t want people who need to be carried, coddled, or motivated every quarter."*

A Facebook job posting from restaurant owner Thomas Truelsen has sparked a wave of reactions.

- We’re not trying to offend anyone, but this job posting is probably not for everyone.

That’s how Thomas Truelsen, owner of Restaurant Maagen in Assens, begins his Facebook post (https://www.facebook.com/Restaurantmaagen/posts/pfbid0QUFiueTAHPjdd869xNhGLEN5RHW3W6cRAgYjRfYqXjcvrqhXeEyAeer8ViRYpBEhl?rdid=DOtI8bG9S6aOsaLK), where he’s looking for both a chef and some waitstaff who can "deliver" and are "not people who need to be carried, coddled, or motivated every quarter of an hour."

- When there are 120 guests, the sun is shining, the bar is busy, and everyone wants food and service *now*—then you either stand your ground... or you get in the way, as stated in the posting.

The post was published on Facebook a day ago and has already received over 200 comments. (Photo: © Screenshot from Facebook)

Users have either praised the posting as "brilliantly honest and skin-deep" or criticized it, saying, "It sounds like a horrible place to work."

The attention has exceeded what Thomas Truelsen expected, but for him, it was also about standing out and being honest about the working conditions.

- It can be really hard to recruit in our industry, so I wanted to differentiate myself and not sugarcoat things or explain how it works in a roundabout way, he tells P1 Morgen.

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**Owner: New employees deterred by tone**

If you’re applying to work as a chef at Thomas Truelsen’s restaurant, you should have experience, "backbone and respect for the traditional Danish kitchen," and not seek the job if you "thrive best in calm environments with subdued energy," "or need praise, recognition, and reassurance to function."

As a server, you shouldn’t apply if you get "stressed by busyness, feedback, or dream of quiet shifts."

- People should know what to expect, and new employees who apply to my restaurant should also know what they’re getting into, he says.

As an owner, Thomas Truelsen has noticed that new hires in the industry are often intimidated by the tone, which, according to him, can be harsh when things get hectic.

- It’s not that we’re constantly yelling at each other or swearing, but there are direct and clear messages, and when things move fast and the pressure is high, someone like me in the kitchen expects straightforward, unambiguous feedback, he explains.

- Of course, there’s room for disagreement, but when everything’s in motion,

You’re part of an industry that has long had a reputation for being tough, where people are often yelled at. Some are trying to change that. Why not try to change it?

- It’s probably ingrained. Some of it is hard to explain if you haven’t been in the industry. Once things get going, everything moves quickly, and everything has to be sharp. It all just has to work. There’s no room for mistakes because we get yelled at immediately and direct feedback from guests, says Thomas Truelsen.

Even though the post divides opinions, it hasn’t scared off applicants. According to the restaurant owner, he’s received many inquiries—but hasn’t hired anyone yet.

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