My first job ever was at a cafe in a gym, followed by a swim instructor/lifeguard at the same place. It was a health club called LifeTime and was luxurious, paid well, and came with a free membership. I made about $12 an hour before taxes—a high schooler’s dream. As I entered my senior year of high school, I wanted to do more shopping, drive to more places and visit my friends in college, as 18-year-olds do. I also had to start thinking about saving for my own college tuition in coming the fall. My mom had been telling me since I turned 16 that serving was the way to go. I always pushed her off and thought it could not possibly be a higher income than what I was making then. I could not have been more wrong.
My first serving job was at Baker’s Square, where I learned that my mom was leaving out the best part—practically free food. While I trained, they let me take home a slice of every single pie they offered, for free. After that, I got my meals for 50% off while working and 25% off if I came in off duty. I know what you’re thinking, “Baker’s Square…?” But I needed to start small to get experience before I could move up in this serving world.
You learn very quickly in serving that it is a different environment than other jobs. It is chaotic and you develop a thicker skin than you ever thought imaginable. You have to be able to let what your tables or coworkers say to you go over your head, especially during rushes, because everyone is stressed. The only thing that matters is your money, and everyone else is only thinking about their money too. I worked with my step-sister once, and there were many times I thought we were going to physically fight each other in the middle of the restaurant but that is only because she is family. That being said, be cautious when serving with family.
Four years and many restaurants later, I work at Outback Steakhouse. Outback has been my all-time favorite job. The people there are always so helpful and easy to talk to, but what really sticks out is management. Good management at the restaurant you work at is crucial because it is the is difference between being stressed but supported, or stressed and harassed (not literally, just semi-mentally). I make upwards of $100-$200 in tips per shift, even on weeknights, which is rare. Working three days a week leaves me with enough money for rent, groceries, gas, and spending money—when I am budgeting well.
At almost all restaurants, your shift will never be more than six hours unless you work a double (working two shifts in one day). Say you are making $12 an hour at your hourly job. If you worked a six-hour shift, you’d be making $72 before taxes. In six hours serving, you could make over $100 in tips plus the new $7 per hour wage we receive. There is just no beating it.
If you are worried about not knowing how to serve, don’t. All corporate restaurants come with a ton of training and a script for you to follow when talking to tables until you get into a groove and start to create your own. After you finish online training, they will have you shadow another server until you feel comfortable going off on your own. Then, as long as your manager is interested in keeping customers happy, you won’t get stuck with large tables or parties until you are fully ready and capable. After a while, it comes naturally, and there is nothing to be worried about. After all, if you mess up and embarrass yourself at a table, chances are after the 45 minutes they’re in your section, you’ll never see them again!
I wish I listened to my mom sooner when she told me to start serving, but all I can do now is encourage everyone else to learn from my mistakes. Work at a restaurant, eat some good food for cheap, make amazing money, and built friendships that are stronger than most (because at times you will feel like you are literally running around with your head cut off and these people will still be able to make a joke that will make you smile).