Just curious, how'd you get started? What kinda restaurant did you work in (mom and pop, high profile, somewhere in between...)? What kinda experience did they require? etc etc etc
I worked in the restaurant business for years, roughly from 16 - 22, and to tell you the truth, I kinda miss it. I worked in a couple nice places and I had a good mentor.
In the right establishment, serving the right community/class of people, with the right management, bartending and waiting tables can be very fun, and yes it can be lucrative, if you're good at it, but you have to be someone who finds something redeeming about the business or you'll hate it, not unlike any other job. It should go without saying that 'good' places to work are hard to find.
What I meant about having a good mentor is that, this guy had "vision" about what he called the "hospitality service" industry. This guy could say things in such a way as to make prostitution sound like a noble endeavor of service to mankind.
It was all about 'making people happy', that food and beverage were merely the vessel, happiness and a memorable experience were the destinations, you were the captain responsible for getting your clients there. Yeah, I know, kinda corny, but this guy BELIEVED it! He was very enthusiastic about all aspects of food and beverage service.
It should also go without saying that this was not a cookie-cutter chain restaurant, where you could substitute Chardonnay for Beaujolais and 99% of the people would never know the difference. This was a bit higher class than that. I highly recommend that you find a place where the sophistication of your clientele is not limited to whether the french fries are hot or whether there is ketchup on the table...you know?
But, having said that, you DON'T start as a waiter in these places without prior experience, you start as a bussboy. Believe it or not, a good waiter or bartender is a skill that is difficult to come by. Some people have it, some people don't. I think its something that is very maligned or berated by people who have never done it and think any high school drop-out can be a waiter. While that may be true for the Bob's Gristle Shack type establishments, it is not the case for a true sit-down dining establishment where your beverage comes in something other than 'shatter-resistant' plastic cups.
When you see a good waiter in action, it is very impressive. Though, even at a middle-class restaurant that leans toward a higher class of people such as Outback Steak House, a good waiter can make a lot of money.
Facebook
Twitter