The only thing that I can think of is sleep. Time hasn’t been moving, probably because I keep stealing glances at the clock. I’ve been bussing tables for 13 hours so far — my entire day. I opened this morning. Now I’m closing.
The only thing that I can think of is sleep. Time hasn’t been moving, probably because I keep stealing glances at the clock. I’ve been bussing tables for 13 hours so far — my entire day. I opened this morning. Now I’m closing.
I got stuck with the double shift because a co-worker didn’t show up again. Ihave every right in the world to be angry, but I’m not. I’m just tired.
At least it’s better than the time half of my coworkers didn’t show up for NewYear’s Eve, or when we were grossly understaffed for Christmas Eve. I takeout the trash and some of the trash juice seeps out of the bag and splashes onmy face. I clock out.
Stories like these are a dime a dozen in the service industry. I spent my highschool years working in various service jobs. Cooking, bussing, delivering, dishwashing, I did it all. It was probably one of the worst times of my life. Even though I hated it, I think it’s something everyone should experience.
Those who never worked in the service industry probably don’t understandhow difficult working in food (or retail) really is. It’s hard work for low pay. It’s not just demeaning, it’s soul crushing.
Service workers are generally treated like trash. This attitude comes fromcustomers, managers, even co-workers. Servers crying in the back or cooksscreaming inside the walk-in freezer weren’t uncommon occurrences.
That sucks, but it builds a thick skin. At a certain point you become immuneto it. I learned to just accept certain things and move on. I probably lost a fewyears of life from all of the unnecessary stress, but made it back with thewisdom that I gained.
I also picked up some useful skills. I gained knowledge on how to thoroughly (and I mean thoroughly) clean anything and everything. I learned how tocook a myriad of different foods. Time management became important. Ilearned the value of a dollar.
I also cultivated a work ethic that will stick with me for the rest of my life. Ashorrible as my jobs were, that didn’t mean that I was complacent about mywork. There’s a stereotype that food workers are lazy because they don’t careabout their jobs (or don’t make enough money to care).
That’s true to a degree. Some workers didn’t care; most of them got fired pretty quickly.
That’s true to a degree. Some workers didn’t care; most of them got fired pretty quickly.
I had to work hard because I was expendable. Workers were in and out every week.
I was pushed by those jobs. I discovered that I’m capable of a lot, and that I was capable of a lot more than a minimum wage job. As a teen, working in food was almost like a “scared straight” program.
There’s nothing more hopelessly depressing than the thought of working in food for the rest of your life. Because of the fear for my job, I created the drive to never have to go back to it.
The life lessons, skills and independence I gained from working in food can’tbe produced from any other activity alone. I also made money while I did it. Even if you’re no longer a teen, many individuals learn these lessons incollege. There are plenty of food jobs in Lawrence. Or maybe you can’t, but you can consider it for your children.
You can at least respect the most important lesson that I learned — alwaysleave a tip.
by; http://www.readitenglish.com/read/MiKLyT
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