Love The Restaurant Business

I have worked in restaurants almost
continually since I was sixteen years old.

I have a college degree.

I have a 140 IQ, even when blitzed out
of my gourd.

One of these statements seemingly does
not match up with the others yet they are all true. It took a while to
figure out why I kept coming back to the biz despite the well-meaning
'helpful advice' of friends and family members who insisted on so many
occasions that I get a Real Job. 'Get a stable job like mine at the
factory' one associate said, whose factory later closed down. 'Get a job
with good benefits like my IT job' said a family member whose job and
benefits were later outsourced. 'People like you and I are too
good/smart/qualified/educated to work in a restaurant' advised my friend
who I got a a job for at the restaurant I was working at at the time.

It's the people: the ones I've worked
with and befriended over the years, the customers I've interacted with
in one capacity or another, the brothers and sisters that I've adopted
or who have adopted me. The way you speak with different people in a
restaurant plays out like a surreal situation comedy. Hell, I've even
met a couple of cool managers before. It happens.

The people that make and bring you your
food when you go out to eat are truly a special breed. We work harder
than immigrants (probably because many of us are) and we party harder
than rock stars. All while getting paid in some cases at an hourly rate
of less than one third the minimum wage in the richest nation the world
has ever known.

Some kind of human resources magical
alchemy happens when you combine the youngest, brightest, most
well-educated minds in the country (the restaurant industry is the
number one employer of college students age 18 to 24) with ex-cons, drug
fiends and hippies in a close-quartered, highly stressful environment. I
would even say that the egalitarian nature of the job is one the better
aspects of the business. Generally speaking a restaurant does not care
what color you are, where you were born, what you like to do in your off
time, who you like to do in your off time, your favorite color, anything.
The only criterion for judgment is whether or not you can do the job
assigned. If everything goes well and you are capable and competent you
will be accepted by your peers. If everything goes wrong you might even
get promoted.

In short, I have attained a set of
skills that will ensure that I will be employable no matter where I go. I
have a way of parlaying my personality into profit and I don't even
have to take my clothes off. I don't have to at least.

I am a restie, and I am not ashamed.

Because I love the restaurant business.

Dignity and Respect
Me, The JerBear

Views: 359

Tags: bartender, dignity, fun, respect, restaurant, waiter


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service