Personal Narrative: My Work Experience In The Restaurant Industry

Improved Essays
For the last 9 years I have worked in the restaurant industry. Dishwasher, bus girl, hostess, waitress, you name it and I have worked it. I have never been afraid to get my hands dirty and feel blessed for my work experience. The crazy restaurant world has taught me a strong work ethic, communication skills, and many other crucial life lessons that cannot be bought. In the summer before my junior year at UMass Amherst my dad took a large cut in his salary and informed me that he would no longer be able to pay for my college. I was disappointed and discouraged, yet I knew somehow I had to continue on with school. Education has always been my passion in life and first priority. I decided to live at home and enrolled in UMass Boston. Throughout the semester I …show more content…
Common restaurant problems include a food error, either by the kitchen or the server, or long ticket times. It is my job to accommodate for each issue and make the guest happy. This has taught me to be patient and understanding with other people and work under stressful situations. Multitasking is your best friend as a server. Each server has several tables at a time and it is their job to prioritize and strategize to give the most efficient service. A great tool to use is making strong relationships with coworkers and working as a team. Working in a restaurant teaches an individual how to be a team player. It takes several hands to properly run a restaurant. One of the greatest attributes I have gained from my experience as a waitress is a strong work ethic. Working 12-hour shifts without a break or food builds character. It has taught me to put my needs aside and get the job done. Overall
I feel blessed for my time working in a restaurant. It has given me financial security throughout high school and college and taught me life lessons that have molded me into the well-rounded individual I am

Related Documents

  • Great Essays

    Davidson believes he has strong management, but with pressure to succeed, he is sometimes frustrated with their inability to pay attention to small details such as the exact percentage of food cost and profits for the restaurant. Davidson ability to conceptualize ideas for the restaurant are outstanding regarding menu items and ideas that will be profitable, however his technical skills regarding hospitality and food and his ability to create a trusting and open environment are significantly…

    • 1334 Words
    • 6 Pages
    Great Essays
  • Superior Essays

    Nt1330 Unit 3 Business

    • 1186 Words
    • 5 Pages

    Choose three businesses that you are familiar with: a restaurant (fast-food or sit-down), a clothing or home accessories store, and a movie theater or other entertainment establishment. The three businesses that I am familiar with are Chuy’s (a Mexican sit-down restaurant), Tommy Hilfiger (a clothing store) and Carmike Cinemas (a movie theater). 1. Chuy’s…

    • 1186 Words
    • 5 Pages
    Superior Essays
  • Improved Essays

    Hrm 531 Week 3 Assignment

    • 1011 Words
    • 5 Pages

    Allyson works at Pizza Hut, and has for about five years now. She enjoys being in charge of fellow employees, but says sometimes the stress of the job is overwhelming. By overwhelming, she means fellow employees constant need for guidance, and the required number of hours to continue being a manager. Included in being a manager, is being trained in all aspects of the restaurant. She can be a cook, a delivery driver, or a waitress – sometimes all at the same time.…

    • 1011 Words
    • 5 Pages
    Improved Essays
  • Improved Essays

    Cracker Barrell

    • 654 Words
    • 3 Pages

    These days, most people choose to go out to eat at a restaurant instead of cooking a meal at home. It is the same routine everywhere – a server greets you, takes your order and serves the food to you and when you are all done eating, you tip your server based on the service they provided. But have you ever wondered do these servers actually enjoy their job? It is pretty much required for them to pretend like it is the best job in the world even if they think otherwise. Their positive attitudes is one of the ways they make money.…

    • 654 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    Chili's Case Study

    • 506 Words
    • 3 Pages

    Being a host, server, or bartender at a Chili’s is a very good job to have in high school or college or just as a young adult entering the workforce for the first time because it is never boring. Every customer is different; you will always be entertained by the many walks of life that walk through the restaurant's doors. “Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families”(Kevin Mccarthy). Chili’s is a great place for students because they work with school schedules and they care about their employee’s education. The managers have a very good understanding that everyone has many different obligations and commitments in their lives outside…

    • 506 Words
    • 3 Pages
    Improved Essays
  • Decent Essays

    My past work experience has been at Sobeys, where I could experience a lot of women’s leadership. I worked from October 2013 to June 2015; I began working there since it opened to until I resigned, because I had to move to Kingston. In our Sobeys, there were more female department managers than male managers; my department manager was female as well. If I gained knowledge of what woman could do by reading about “The Famous Five” before, this time, I gained knowledge by experiencing different female leaderships. I’ve experienced both poor and great leaderships.…

    • 185 Words
    • 1 Pages
    Decent Essays
  • Decent Essays

    About the Chef Mihoko Jones Executive Chef Growing up, I hadn’t realized that I wanted to be a chef. It took one meal from The French Laundry by Thomas Keller to inspire my passion. I was already an undergraduate student at Skidmore College when I decided to transfer to the Culinary Institute of America, where I completed an externship at Le Cirque under Daniel Boulud. After my graduation from the Culinary Institute, I did what many young chefs do.…

    • 412 Words
    • 2 Pages
    Decent Essays
  • Improved Essays

    Outback Steakout

    • 608 Words
    • 3 Pages

    Imagine a buzzing crowd of famished customers waiting to be seated on a busy night. They overwhelm the host stand eager to get the best seat in the house. Some customers engulf the entire waiting area. The hostess was dressed in a luminous white collar shirt and in somber black pants. She is nervous and feels quickly overpowered by the persistent demands of the customers.…

    • 608 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    Every aspiring chef may be overwhelmed with the thousands of job opportunities that are available. However, each job position requires and offers multiple elements. As expected many culinary students continue to work in a restaurant, cafe, bakery etc. Not everyone enjoys the crowded fast-paced environment that is often involved in this career path.…

    • 905 Words
    • 4 Pages
    Improved Essays
  • Great Essays

    Female Waiters

    • 1844 Words
    • 7 Pages

    In many restaurants today numerous people can see that there are more waitresses instead of waiters. “In other words, waiting on tables is defined as typical ‘women’s work’ because women perform it and because the work activities are considered ‘feminine’” (Hall, 329). Why? Why is this position considered something that only women should be preforming?…

    • 1844 Words
    • 7 Pages
    Great Essays
  • Superior Essays

    Group Observation Paper This semester I decided to observe Ted’s Montana Grill kitchen staff. My boyfriend is the head cook in the kitchen. I thought it would be interesting to see how they all work together. For some back ground information.…

    • 1965 Words
    • 8 Pages
    Superior Essays
  • Improved Essays

    People usually go to a restaurant not only for the convenience; the most important element is that the restaurant has delicious food, which they cannot make it at home; also other restaurant cannot make that taste. I mean it should be has some more special than other restaurant, such as, the service very well or the special environment as so on. For me, the most elements adjust a restaurant it should be they pick up the fresh ingredients used in the food. That is the crucial for customers; they don’t want to send money payment for a bad or worse food.…

    • 757 Words
    • 4 Pages
    Improved Essays
  • Improved Essays

    Introduction The system of operations of a department in a hotel has be chosen is Food and Beverage (F&B) department. Catering business management is through the production of dishes and customer service process planning, organization, coordination, command, supervision, accounting and other work to complete. Its business process for the production, sales, service and consumption is almost instantly completed, that is a short production time, with the production with the sale, service and consumption at the same time. This requires F&B production must be based on the needs of customers immediately, produced immediately sold, cannot be made in advance, otherwise it will affect the food color, smell, taste, shape, or even rotten, resulting…

    • 1009 Words
    • 5 Pages
    Improved Essays
  • Improved Essays

    Becoming A Sever Essay

    • 720 Words
    • 3 Pages

    Serving in a restaurant, or any type of food chain isn’t easy. Some people know what it’s like, many others don’t. I want to explain to you the ways to becoming a good ‘sever’, in other words, so you know what it’s like. This will also be helpful to anyone who wants to know how to become a good server. If you are a one yourself, you know the in’s and out’s of it all.…

    • 720 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    My internship took place in Sioux City, Iowa, at a local restaurant that goes by the name of Minerva’s. Minerva’s has multiple locations, where it started in Sioux Falls, South Dakota. The restaurant itself is considered an Americano, which serves a variety of dishes from different cultures. The position in which I worked was in the back of the kitchen. I did not get the chance to work on the line as much was I would have liked, where the plates are put together, during my internship.…

    • 1772 Words
    • 8 Pages
    Improved Essays