Working in a restaurant can be a great way to learn essential life skills such as tolerance, patience, and multitasking. It can also be a stressful environment, especially when there is a lot of traffic. People who have worked in restaurants and experienced rude behavior from customers will also treat waiters more humanely. Now that you know what it really means to work in a restaurant, you can decide if it is the right fit for you.
Many restaurants are open around the clock, but it is the main lunch and dinner times that are the busiest and most exciting. Working in a restaurant also teaches you the importance of giving a big tip to the waiters at the end of dinner. If you ever reach an important position in the restaurant industry, you will recognize the need to behave politely and treat everyone well. This is common in almost every country, with more than half of adults having worked in a restaurant industry at some point.
Katy Kindred, co-owner of Kindred and Hello, Sailor in North Carolina, has taken some time this year to rethink her spaces, rebuilding the service stations in both restaurants to make them less cramped and more efficient, and adding “oh my God, so much air conditioning to both kitchens”. Chris Shepherd, owner of Underbelly Hospitality in Houston, recently made significant improvements to his UB Preserv restaurant, which began by talking to employees. Working as a waiter or waitress in a restaurant can be a challenging experience. You may have to deal with rude customers or food that goes awry.
However, working in a restaurant involves a lot of money and many other advantages. It is important to have a list of restaurants you want to work at and be comfortable with their culture before applying for any positions. Working in a restaurant or food service industry not only helps you financially and with food, but also in many other ways. Operators can create restaurants that are not only safe but also comfortable for employees by adding air conditioning and allowing customers to see staff seated.
