Some of the Most Stressful Jobs Ever Invented: Perils of the Restaurant Business

By Seth Mullins, published Dec 15, 2006
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Each year, Fast Food creates more new jobs than any other industry in America. Young adults, freshly graduated, are rewarded for their diligence throughout their school years with an apron, hair net and name tag. Even the institution of higher education, which once spared our young men from the fate of having to go to war, cannot save its students from the doom of foodservice jobs when they're faced with living expenses, repaying loans, andtoting a degree that doesn't mean as much as it used to when it comes to employment opportunities.

Worst of all, one's experience in any kind of food service position holds little weight outside of that particular industry; in other words, if all you can put on your resume is that you've bussed and waited tables then those are likely to be the only jobs that you get hired for the next time around. Who has the energy, anyway, to seek other employment opportunities after a long day of angry and unreasonable customers,extremely stressed out co-workers, and bosses who want to squeeze every ounce of effortout of you that they can in return for the pittance that they pay you? A good percentage of people in this business simply get off work, drink themselves into a stupor, and try to forget all about it until they have to go back and do it again the next day.

They might not have much leeway to plan more enjoyable activities, anyway. Both fast food and more upper scale restaurants are staffed and scheduled according to demand, which means that the lives of their workers revolve around the business. One might lose hours and fall short of making rent during a slow month, only to be obliged to work 12-hour shifts on Mother's Day and Thanksgiving (aren't those supposed to be holidays?) when the head count is through the roof. When you have a day off, your best bet may be to leave town. If someone calls in sick (and people habitually do, because they're used to an unstable schedule) then you're bound to be called upon to cover their shift. Of course, you can always say no; but managers have many ways of subtly punishing you, like forgetting to schedule that weekend off that you requested so you could go to the Coast.

Takeaways
  • Because America has given itself over to a service economy, the trap grows a little wider every day as new foodservice jobs are created with the same horrid standards as the old.
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Posted on 07/28/2008 at 6:07:58 AM

 
I am a chef, and I have been for ten years now. I hate it. I never used, but one day I woke up and did, PASSIONATELY. I'm currently doing a blog/webcomic to let off some steam. May I incorporate your thoughts into it sometime. Proper credit given...of course!

Posted on 09/27/2007 at 4:09:00 PM

 
Christine, This is indeed a surprise! Doesn't the Internet make the world feel REALLY small sometimes? So...when are we going to be able to read some of YOUR words on here? I noticed you had a page; but alas, not articles!

Posted on 12/19/2006 at 12:12:00 AM

 
Seth, I didn't know you were on here! Your excellent article is well-written, and very true. I keep on trying to explain to my parents that having a food service job doesn't "pave the way" or "gain experience" for moving on to another job. I have a lot of dissatisfaction with American consumerism in general, which is the root of why so many people line up at counters across the country to have someone else make their grease-laden food. Ok, I feel just a LITTLE bit creepy for randomly finding you on here... -Christine (the not-quite-so-new kid)

Posted on 12/19/2006 at 12:12:00 AM

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