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Artcaffé Employees Exposes Sexual Favouritism and Unfair Promotion Practices
Workplace promotions are supposed to reward merit, experience, performance, and leadership potential. Employees often spend years learning their roles, mentoring colleagues, and developing skills with the expectation that career advancement opportunities will be based on objective criteria. When workers begin to perceive promotions as unfair or influenced by factors unrelated to performance, morale can quickly deteriorate. The hospitality industry is already demanding, with employees working long hours, weekends, public holidays, and late-night shifts. Staff members often sacrifice time with their families and endure exhausting commutes to keep restaurants and service businesses running. In such environments, fairness in promotions, scheduling, and management decisions becomes even more important because workers depend on these opportunities to improve their careers and livelihoods. Concerns become particularly serious when employees believe that deserving staff are being overlooked while others advance for reasons unrelated to competence or work performance. Such perceptions can create resentment, workplace divisions, and a loss of confidence in management. > Hello Nyakundi, > > Kindly hide my identity. > > I would like to add to the growing concerns being raised by employees at Artcaffé. > > One of the major issues affecting staff morale is what many employees perceive as an unfair promotion system within certain departments, particularly in the kitchen section. > > According to several employees, promotions appear to disproportionately favour certain individuals while experienced staff members who have spent years learning and teaching others the job remain overlooked.  > Some workers claim they have personally trained colleagues who later received promotions and were placed in supervisory positions above them despite having significantly less experience. > This has left many employees questioning the criteria being used when making promotion decisions. > Workers are asking whether promotions are based on merit, experience, performance evaluations, or other factors that are not openly communicated to staff. Beyond promotions, there is growing frustration regarding working hours and employee welfare. For example, some staff members report finishing work very late at night and facing long commutes home, only to be expected back at work a few hours later for another shift. One employee described leaving work shortly before 1 a.m. and then having to wake up around 4:30 a.m. in order to travel back for a morning shift beginning at approximately 6:30 a.m. > Kama saizi ndio nangoja gari , its 3 mins to 1 and by 6.30 nafaa kua shift , meaning from thika road to kile nafaa kuamka atleast 4.30 , so hao nikjenda tu kuoga , kuchange na kutoka Employees say such schedules are physically exhausting and leave little time for rest, family life, or personal well-being. Many workers feel that management places heavy emphasis on operational targets while giving insufficient attention to the welfare and work-life balance of employees. The result, according to staff, is increasing fatigue, burnout, frustration, and declining morale across departments. Workers are therefore calling on Artcaffé management to provide greater transparency regarding promotion criteria, review scheduling practices, and ensure that employees are treated fairly and given equal opportunities for career advancement. Employees who dedicate years to learning their roles and contributing to the success of the business believe they deserve a clear and transparent pathway for growth based on merit and performance.
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