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Restaurant management is slavery exhaling its last breath. Just as the old south used to be filled with the haunting lyrics of a spiritual hymn after a long day's struggle in the fields, restaurant managers can be heard to lament after a 64-hour week on the floor. "...worked three back-to-back's in a row..." "2 server no shows, a cook burns his arm and I have to take him to the clinic...and when I get back, I pick up two sections the host just sat that don't have anyone on them!" And so on. If ever there were an overworked, under-appreciated and underpaid job, this is the one. It is typical to work 11, 12 and up to 18-hour days, normal to log 7-day work weeks, and common to spend most of that time trying to balance difficult manual labor followed with 2 hours of log notes, book balancing, computer work and HR documentation. All this with no overtime pay and no Sundays off! So why do people do it? What job offers so many career advancement opportunities? Where else can a food server work their way into a corporate environment with no college degree? And, what 9-5 office job offers the chance to open a menu on your lunch break and eat everything for free! And, besides being a director/movie star, what else can put you on stage and give you the chance to call all the shots? Speaking of that office job, no restaurant manager would last a week in a cubicle. Too complex? No...too boring! Now, if we could just get those guys at Corporate over to help with some dish shifts!
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| ©2000 by Todd Lejnieks. All rights reserved. | |||||||||||||||||||||||||||||||||||||||||||||||||
