The Benefits of Working in the Service Industry

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Did I say bitter? I meant better. I genuinely believe that working in restaurants and the service sector helps shape you into a better person. My journey began when I was just fifteen at a mall restaurant called “Maria’s Kitchen.” The “Greek” in the name was questionable; while we did serve a Greek salad, the rest of the menu was filled with Americanized versions of gyros—unless, of course, they serve American-style gyros in Greece. Who knows? I’ve never been there!

My initial role involved managing the cash register, greeting diners, and selling colossal muffins that were practically a meal on their own. Picture a muffin that’s three times the size of the one in your mind, with a dome-shaped top. They were delicious, and many customers would come solely for coffee and a muffin. Our muffins had a unique power; they could turn dissatisfied customers into our biggest fans. If someone was unhappy with their meal, we’d simply present them with a muffin and say, “We apologize for the inconvenience; enjoy this on us.” That big smile and fake sympathy often left them eager to pay their bill.

Once I turned sixteen and proved myself as a hostess, I was promoted to waitress—the role where the real money was made. My mentor was a veteran waitress named Lisa, who was both classy and supportive. She had been there forever and preferred her position for the money and the freedom it provided. Lisa taught me the importance of hard work, customer service, and not taking things too seriously—after all, it was just “Maria’s Kitchen,” not the UN.

Our uniforms were typical, complete with name tags. If you forgot yours, you could rummage through a drawer of old tags left behind by previous staff. I got to be a different name each shift! One day I was a “Sarah,” the next a “Beth.” However, I quickly learned that being a “Beth” didn’t serve me well; I was more focused on ending my shift than serving customers.

Working there also had its perks, like flirting with the kitchen staff, who were either high school seniors or college students. Although we weren’t allowed to take free gyros, the cooks would sometimes make us one under the guise of a “mistake.” We could eat unlimited pita, salad, and soup. I often crafted salad-stuffed gyros and dipped them in soup—a delightful experience. To this day, I attribute my love for feta cheese to my time at “Maria’s Kitchen.”

Through my experiences, I gained real-life skills: how to look busy while not working, how to handle complaints, and how to manage my way around a busy restaurant. In the late ‘90s, food allergies and dietary restrictions weren’t as prevalent, allowing for a more straightforward work experience.

My next restaurant gig was at a place called “The Italian Bistro” in Chicago while I was in college. I had taken a job at a clothing store, which I disliked. After a while, two guys outside the store coaxed me into coming to their restaurant to meet their manager, Alex. I ended up getting hired. Walking into a high-end restaurant filled with sophisticated patrons made me realize I was out of my depth. The atmosphere was vastly different, but I quickly adapted, and before long, we formed a close-knit team.

As the months went on, I learned about the nightlife associated with working in a restaurant. We pooled our tips, spent nights out together, and created a little family. It felt thrilling, but before long, the restaurant began to slow down, and I made the decision to focus on my studies.

Eventually, I found another position at “Starlight Lounge,” a nightclub known for its vibrant atmosphere. I was hired as a cocktail waitress but quickly recognized that I lacked the assertiveness needed to navigate through the crowded dance floor. After a few hours, I requested to switch roles to coat check, a job that came with its own challenges. Nevertheless, I found it much easier to manage than pushing through throngs of people.

In the end, my service industry experiences taught me invaluable lessons. They shaped my perspective, enhanced my work ethic, and instilled an appreciation for the effort that goes into providing good service. If you’re interested in learning more about home insemination, this is an excellent resource for pregnancy and home insemination, and if you’re looking for ways to boost fertility, check out this authority on the topic!

Overall, working in the service industry is a journey filled with growth, laughter, and unforgettable lessons.