Were there any things that surprised you?
Werner Schmidt: At first I was sceptical about whether it would all work. All four of them are Muslim and don’t eat pork, so they’re selling our products that they don’t eat themselves. But they do a very good job, are willing to learn, are very punctual and have never been off sick.
The other employees and customers have all been very positive. Society seems to have understood that in many industries recruitment from abroad is now the only solution.
What challenges did you face in integrating your apprentices and how did you overcome them?
Werner Schmidt: Transport was probably the biggest challenge. Since the four trainees are spread across our four branches in the region, they were reliant on buses and trains. In the first few weeks it wasn’t easy for them to get on the right bus, buy the right ticket and read the timetables. We underestimated it a bit because we don’t use public transport ourselves. But now they are really good at it and use buses and trains to get around.
Despite taking German classes, our apprentices still have a lot to learn about the different types of meat and sausage. But they have come up with their own creative ways of learning. For example, they use their mobile phones to take photos of our counter and then edit them at home, adding the correct names to all the products. They’re really hardworking, we didn’t expect that.
What advice would you give to other SMEs on integrating skilled foreign workers?
Werner Schmidt: My main advice is for small businesses in particular to find out about the support services available early on and to make active use of them! We wouldn’t have been able to do it all without the business development agency. To this day, Wifög staff regularly check in on the four trainees and we are in good contact with them.
It was also very helpful to recruit a small group, rather than just individuals. This helped to alleviate some of the homesickness and the four were also able to support each other. We also discussed our expectations of each other beforehand. The way things are going, I can well imagine taking the four on after they have successfully completed their training; the apprentices have also expressed an interest in staying in Germany in the long term.
We are delighted that things have gone so well so far. It was the right decision to train people ourselves, at least in our trade, because in many countries there is no vocational qualification for selling meat and sausage products. I am even considering taking on two Indian apprentices for next year. In that case, I would also provide accommodation – you have to think about such things beforehand.
Many thanks to Mr Schmidt for the interview!
