Absenteeism in Mallorca's hospitality sector has reached record levels, with 12% of absences, according to the employers' association CAEB. Employers report that many workers do not even show up on their first day of work.
Absenteeism has become the main nightmare for bar and restaurant owners in Mallorca. According to data from the CAEB, the sector is already recording 12% of unplanned absences, a figure that has been steadily increasing since the pandemic and has surged particularly this year. "Since Covid, it has been getting higher, and this year it has increased significantly. We must be around 12% and it continues to rise," says Juan Miguel Ferrer, president of CAEB's Hospitality sector.
The problem goes beyond medical leave
Ferrer emphasizes that the phenomenon is not limited to sick leave. Cases of people accepting a job, being hired by the company, and then not even showing up on their first day are becoming increasingly common. "It costs the employer to hire and then to lose them, and they don't even show up," he laments.
The president of the restaurateurs criticizes that current legislation offers little room for manoeuvre for companies. "There are more rights than obligations. You can only accumulate absences, and when a person reaches enough, you have a reason to dismiss them," he points out. For the island's business owner, this situation creates a sense of vulnerability that complicates the daily management of businesses.
"It's not a lack of waiters, it's a lack of vocation"
Ferrer flatly rejects the notion that there is a shortage of waiters in Mallorca. In his opinion, the real problem is different: the lack of professionals willing to commit to the sector long-term. "We need people who want to dedicate themselves to this sector. Skilled, professional people. One thing is to work in hospitality because you think you will get rich, and another entirely is to want to make this your profession," he asserts.
He even labels the idea that demand is concentrated only in summer as a "urban legend." "Some say that there are not enough waiters from June 15 to September 10, but those people need to be hired beforehand, and there are also times when the volume of customers simply overwhelms you. You can't have the same number of workers in July as in October," he explains.
For the island's residents, this translates to the fact that, despite the high demand for seasonal employment, restaurants struggle to retain qualified staff throughout the year, which impacts service quality and increases pressure on the teams that do remain.
High salaries but inaccessible housing
Regarding economic conditions, Ferrer dismisses the idea that salaries are the problem. "We are the best-paying agreement in Spain," he claims. According to his data, an inexperienced worker can earn a salary close to 1,800 euros, plus tips, while the total cost for the company ranges between 2,900 and 3,200 euros per month, in addition to in-kind benefits such as meals.
However, the president of CAEB firmly points to access to housing as the main obstacle to hiring. "Without a doubt," he responds when asked about this issue. The rising cost of living and the lack of new housing in relation to population growth have made it even more difficult to find staff.
For Mallorca's residents, this means that, although a waiter can earn a decent salary, a large part of their income goes towards rent, which discourages entry into the sector or causes many workers to opt to move to other areas.
As for split shifts, Ferrer does not consider them the root of the problem. "It is intrinsic to hospitality. If it can be done in a continuous shift, it is done, but there are businesses where it is not possible," he maintains. A practical tip: employers recommend that those interested in working in the sector receive training beforehand and seek stability in the same establishment, as constant turnover harms both the business and the worker.
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