Posted on 06/22/2021 3:08:51 PM PDT by caww
Not at 60+ hours a week..
When I managed restaurants I worked 70 hours a week more often than not!! You really have to LOVE the job, after being in the business for 10 years I purchased my own restaurants and then worked 80-90 hours a week the time flys by because you are so busy doing a million different things and EVERY job in the restaurant you look up and 15 hours have passed!!!
I worked the food job around 16-17, was pure hell. I can’t imagine doing that at an older age. I think death would be better.
A small bakery opened up in my neighborhood. The owner is putting in at least 70 hour weeks. I am guessing more like 90 hours, even during lockdowns.
Avoided foodservice after watching my mom and aunt work these while growing up. Many years later....My daughter was able to work 30 hrs a week at Rainforest Cafe and complete her college diploma. It also instilled many work ethic qualities in her. It set a standard for her life. Not in same industry, but she is succeeding in her work and as a mom and wife today.
Nature and scope of this industry has changed for better.
It may be an ok young person’s job, but it’s not a career. Anymore than being in your 40s and working as a Walgreen’s cashier is.
If you work your way up into management it is a good career managers make between $75,000-$100.000 a year hour are horrible BUT there is no need to get a college degree they will train you along the way if you work hard!!
Probably better to get some kind of paying degree (over 4-6 years) than spending your life dealing with rotten food and rotten customers and teen employees.
Like I said you have to LOVE the business!!
I know people who made a career and moved up into owning franchises. I have relative who owns IHOP franchises. Has given their family a very nice lifestyle. Started out waiting tables
That’s far from the norm. For every Dave Thomas type there’s a million dead end jobs in food.
Wow... negative much? I don’t know how you judge ‘norm’, but I have over 40 years in business mainly working within design, hospitality industry. Amazing the people who came from foodservice to development and ownership, design and building including interiors & architecture. Marketing, real estate, theme park design-management.... to owning their own curated dream business. Foodservice was where many started, I admire these people because I went for Kelly Services to avoid food service when I was working through college. Customer service, typing or serving food....all are stepping stones to tremendous opportunities if one chooses to learn and grow. You make your dreams happen by learning and doing those things that form you for the next step.
When I worked in that industry most of the asst managers were late teens early 20.. if they did well could be tapped to be a store manager after a few years.
Weren’t the majority being tapped to manage a store at that age,, but they did exist and that was nearly 40 years ago
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.