Ask Dave
(Or, What does Jeeves Know?)
May 2001
Please send your questions to dave@dinersoft.com

Q. Dave,

I'm a student at Macarthur High School trying to find answers about being a manager for a restaurant.
1. Would you recommend entering this career (management)?  Why or why not?
2. What is most rewarding about this career?
3. What is most frustrating about this career?
4. What is the most important ability or trait a person considering this career should have?
5. Do you think you will stay in this career field?  Why or why not?

Student

A.  Dear Student,

Would you recommend entering this career?
Dave's answer:  No, not unless you have a passion for food.  
Todd's answer:  Yes.

Why or why not? 
Dave's answer:  Not enough pay for the amount of time and effort put in though if you love the restaurant field it can be right for you. Try being a busser or prep cook in a nice casual or upscale establishment first to see if you like this type of work.  You should know if it is right for you in a few months.
Todd's answer:   I agree with Dave that you should have some passion for food, or at least enjoy food.  More importantly, you must truly enjoy people.  I can think of few other careers which will put you in contact with so many and so diverse.  Although I would recommend finishing at least a bachelor's degree, or equivalent of college or university first, restaurant careers don't depend on it.  It is one of the few careers available, without a college education that pay so well.  Do follow Dave's advice of working as an hourly employee in a restaurant before deciding on it as a career in management. 

2. What is most rewarding about this career?
Dave's answer: Getting complimented by customers for providing great food and service in a fun environment while still being told by your employees that you are a great boss.
Todd's answer:  As a restaurant manager, the challenges are infinite.  You must be good with people, a great coach, understand a P&L (profit and loss) sheet, put up with corporate politics, and, most importantly, think on your feet.  Every day, new situations arise.  In short:  It is no boring desk job!  I concur with my colleague, Dave, that being considered a great boss in a high-stress, demanding environment like a restaurant is a good feeling.

3. What is most frustrating about this career?
Dave's answer:  Personnel issues - training and staffing of an unmotivated work force is the hardest part.
Todd's answer:  Truly, the revolving door of transient employees is extremely frustrating.  Because a restaurant career is still thought of as ranking somewhere above gas-station attendant (apologies to gsa's, I was one, too) and below brain surgeon, most entry-level jobs are not taken as a means to progress in the industry but, rather, a part-time "something to do while my acting career (or whatever) comes along".  So, we managers contend with the pervasive attitude of "I don't need this job"--constantly hiring and training and then seeing our best people go on to bigger and, supposedly, better things.  One of my goals on Dinersoft is to change this attitude so a career in the restaurant industry can be something to be proud of.

4. What is the most important ability or trait a person considering this career should have?
Dave's answer:  Patience and understanding in chaotic times and a passion for food.
Todd's answer:  Flexibility.  Patience.  Sense of humor.

5. Do you think you will stay in this career field?  Why or why not?
Dave's answer:  No I left it.  Not enough reward for the intelligence and hard work you bring to the table.  May be this will change but I think not.
Todd's answer:  Very tough question.  There may not have been a shift that has gone by where something happens that makes me think, "I've got to get out of this!"  Then again, I took a hiatus from the field last year and worked for a "Dot.bomb" company and was bored too death!  The excitement, fun, challenge and rewards are...well, addicting.  The day-to-day wear and tear, though, can get to you, especially if you take things personally.  Many diners come in with low blood sugar, road rage and an "I'm here to vent my frustrations at the world" attitude.  And, because the competition is so great, our scripted "the customer is always right" response often invites abuse.  (Many customers are now beginning their complaints with the cringe-making question, "What are you going to do to compensate me?")  In short, I love "taking care of".  I hate "compensating".  Perhaps, someday, both the industry itself and the public at large will treat those of us who work "in the trenches" as professionals.  Until then, your question is one I continue to ask myself.  If I had to put a number on it, I'd say I'm good for another five years.  Good luck, "Student", and keep us informed of your career decisions!