Adam Schurman spends several nights a week pouring drinks at a Grand Rapids bar that is packed with pinball machines and booming with live music.
But Schurman, 40, often doesn’t know his schedule until days before he’s expected to work at The Pyramid Scheme – making it tricky to cover bills, juggle a second job and plan his life.
“Everyone’s schedule fluctuates from week to week in terms of what days you work and whether you have an opening shift or closing shift,” he said.
A recent Harvard University study sheds light on how erratic scheduling is common but detrimental for Michigan’s restaurant and retail workers – 13% of the state’s workforce.
About two-thirds of the 5,364 Michigan service workers surveyed said they want more stability with their schedules, the study from Harvard’s The Shift Project found. And more than 60% experience last-minute changes to their shifts and keep their schedules open for work.
“Unpredictable scheduling is one of these industry characteristics which puts a severe amount of stress on working people and causes actual hardship,” said Sean Egan, Michigan’s Department of Labor and Economic Opportunity deputy director of labor.
Crystal Coleman, 52 from Detroit, has felt this strain.
From barbeque joints to seafood restaurants, Golden Corral and McDonald’s, Coleman has worked in restaurants for more than two decades. Those years...
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