The Pros of Being a Restaurant Worker in our New Normal

When it comes to restaurant service during the COVID-19 pandemic, it is far from normal. As a young, restaurant worker since the beginning of this pandemic, I am willing to share with you my experiences in this field including the ups, downs, pros, and cons.

Let’s start with the pros. Considering unemployment was a huge issue in the beginning, being able to find this job opportunity was a big deal for me. I walked in and was hired on the spot with a small interview and came in the next day ready to train and make money to take some stress off of my mother and me. I was extremely lucky in my situation to have a very charismatic, accepting, and helpful group of people around to train me and make me feel welcome in a time of uncertainty. On top of that, I got healthily above minimum wage and have since gotten two raises. I’ve met a lot of amazing people and kept my hopes high for the future during a worldwide pandemic.

Even with all the pros, there are aspects of working in the restaurant industry that has been challenging this year. Since I work in the To-Go section of the restaurant, let’s begin there. Before our restaurant opened for Dine-In, we were strictly To-Go. This meant that we’d have over 100 orders at a time and cars would wrap around the building twice just waiting to get some food to take home. Let’s just say a lot of running everywhere was happening inside and outside of that restaurant. I know it may sound like I’m complaining about something very minimal (No it isn’t the worst thing I’ve done for a job) but wearing all that can be pretty taxing. The majority of the time, people are very respectful of our policies and follow them accordingly, but there will always be people who look for trouble in places it is not needed.

The moral of the story, working in the restaurant industry during the 2020 COVID-19 pandemic, I feel, has its pros outweighing the cons. Throughout my time at my place of work, I have made very good money, met lots of people that I consider my friends and some even close friends, and have been able to work towards my future goals of going to college and playing football. Every job will always have its ups and downs but it’s how you take them and what you make of them that matters. If I worried about every little thing that went wrong in that restaurant, I would’ve already pulled all of my hair out. Sometimes letting things be the way they are is the way to go. A good life lesson with all the changes that have occurred due to COVID.

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