Things I Learned from Working in Food Service

It is no secret that the pandemic has made millions of workers rethink their employment and that has put enormous strain on countless businesses. Through the pandemic, I have found myself working at various positions at a breakfast cafe, as have countless other teens, to help their family businesses in these challenging times. The process has opened my eyes to the hardships faced by so many as a result of COVID-19. 

One of the biggest things I learned working in the restaurant industry is how much of the work is team-based and when one member of team isn't there, it puts an exponential strain on others that remain. The staff shortages almost contribute to more staff shortages as a result of this work dynamic created by an external public health event.

I also learned how working in a close team needs effective communication to thrive and improve efficiency. When I first started as a bussing tables, I didn't understand the need to communicate with the servers but after a few days I observed that I was playing a vital role in clearing tables for the next guests to be seated. Effective communication with others helped me allocate my time more effectively.

 Another thing, working at a busy cafe taught me, was the power of observation. As I worked every position at a restaurant, I quickly learned how observing my team and patrons could help me avert or resolve potential problems for the benefit of everyone.

 But, most of all, I learned how to make a pretty phenomenal Eggs Benedict!