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Why Are People Leaving The Restaurant Industry?
Why Are People Leaving The Restaurant Industry?

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#People #Leaving #Restaurant #Industry.

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marxism,class consciousness,racism,restaurant industry,food service,labor shortage,labor rights,mental health,restaurant,union,hospitality,restaurant owner,tips,employees stealing.

Why Are People Leaving The Restaurant Industry?.

restaurant industry.

เราหวังว่าการแบ่งปันที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการติดตามrestaurant industryข่าวของเรา

44 thoughts on “Why Are People Leaving The Restaurant Industry? | เนื้อหาrestaurant industryที่สมบูรณ์ที่สุด

  1. DavySTUN says:

    Your entitled to your opinion, but I disagree on various points. Furthermore, there are a lot of contradictory thoughts. Like, I love what I do. then begin to bash the industry. But its your opinion.

  2. James Hawkins says:

    I'm a cook hoping to leave the restaurant business for good soon. I honestly want to be a video game developer and start my own big brand. I've always been more of the creative type and more a perfectionist. I don't like to rush things like a restaurant. The restaurant business is the antithesis of perfection and taking my time with something. Plus I could sit at a computer all day, be creative, and make more money than I could doing manual labor or being the boss of a small restaurant. If I'm developing a video game, I don't have to give a release date until I know for sure when to do so.

  3. M. Rodriguez says:

    I loved every second of this video! You’ve described 100% of the restaurant industry problems, I worked in restaurants for 8 years, started as a dishwasher and climbed my way up to basically every station. I ended up developing depression, anxiety, substance abuse problems… it was a nightmare, I’m still to this day dealing with some of those issues even tho I don’t work in that industry anymore, thankfully my life and mental health have gotten much better since quitting, I’ll never go back to that life

  4. dogman 123 says:

    I worked as a cook at a busy fancy shmancy restaurant in a stuck up neighbourhood. I had applied to be a dishwasher but they hired me to be a cook. I should have quit a long time ago but my boss had this superficial charm to him which suckered me into keep working for him. He and other chefs would do these big motivational speeches which were pretty empty but fooled me at the time.

    The work and environment was super fast paced with heavy duty lifting and working around extreme temperatures. The kitchen was super cramped and you'd have to juggle many tasks at once. A lot of the cooks weren't the most intellectual people and often said outright stupid, judgmental, or sexist bullshit. The whole experience made me never ever want to work in the restaurant industry. Now I'm happily pursuing other aims outside of the restaurant industry.

  5. GalladofBales says:

    I've been working in a restaurant as a barista/server since the vaccines came out last year, so almost a year now (got laid off my previous mall retail job bc pandemic). And this was all very accurate and honestly I talk about this shit with my coworkers all the time. I also live in a city with a good minimum wage (maybe same one?) but the company that owns the restaurant is small enough to qualify for a lower minimum wage, which of course they pay us even though we make money hand over fist every day. I can check the live sales at any time, we make $10,000 on a "bad" day at my restaurant, and most of us take home maybe $100-120 for an 8 hour shift without tips. And tipping can vary so widely. We do counter service so if you're on register you just see chains of customers on busy days hit "no tip" and it makes me feel violent sometimes. Also just had an amazing back of house lead quit because he was overworked and underpaid. He was working 6 days a week and making less than me who works 4/5 days front of house. It's not fair. We shouldn't owe owners an infinite debt for opening a business and we should be sharing profits so we all can support a healthy life.

  6. han says:

    one chain restaurant i worked at included a break waiver form in their new hire paperwork that was technically optional but they made it seem mandatory. i definitely did not sign that one lmao

  7. Lou Horton says:

    I tried to break into the grocery store business- from a life of low key food service (I’m not even good enough to wait tables!!!) I never worked at one before so I couldn’t get hired- even though a friend got me an interview.

  8. Our Portuguese Homestead says:

    Sometimes I miss the job I had at a lunchroom years ago, working as a barista. I became the leader of the team pretty quickly because I’m really good at that job. The rush of going like crazy for several hours on a Saturday lunch rush is like no other. That feeling when everything is going smoothly and costumers are having a good time, 👌

  9. Tom Arnold says:

    I was with you for a while but towards the end you just seemed entitled. Sorry, but if you're making 16 plus tips you're getting overpaid for what the job requires. Also, there is nothing wrong with the tip system in a place where you're getting 16 dollars an hour. If you're good at your job (like you claim to be) then you should have plenty of money to tip out everyone from the busboy to the dishwasher. Most people waiting tables are in a transitory state and if you hate it that much then go find a better job. You'll see that finding a good job that checks off all your boxes is hard for EVERYONE to find.

  10. Autumnaut says:

    it’s so mind boggling to me that tipped minimum wages are a thing. i served for a year in michigan and every time my managers or the restaurant owner would piss me off i would remind them that they practically don’t even pay me at all (as in i never see that measley little wage, it doesn’t even cover the taxes on the tips for the year i did it)

  11. Natalie Campos says:

    I remember there was a section of seating where "crumbs" would always be. I'd always make mention of it to my managers and they always brushed it off as "just clean it"

    But, the "crumbs" kept coming back without any explanation.

    Anyways, I soon learned from several servers and the bartenders that it was feces of termites in one section of the building and that they had slowly been spreading. I also found out that the MANAGERS DID KNOW WHAT THE "CRUMBS" ACTUALLY WERE. They just refused to do anything about it, and had the tables cleaned before higher supervisors showed up.

  12. Brick Ingle says:

    I really loved the years i spent waiting tables. Harrasment, shitting customers, yea those all sucked. But the community amongst the restraunt crew and a high of a really good night going well was something special. Ive had an office job for 3 years now and i do think if it was viable i would have liked to stay a waiter

  13. Erica Zuniga says:

    The food industry has stolen so much of my time in my early 20’s it wasn’t until my sister passed that I realized I was working myself to death for no reason. Money comes and goes but making sure my work and personal life are balanced is super important to me now. Well at least I try as much as I can without getting fired. Call center work now.

  14. ThrashJazzAssassin77 says:

    I've been a line cook for ten years, dropping out of high school at 16. I will cook until I die, I am in the planning stage of a co-op restaurant in Southeast Asia, it's who I am now. Most I've made, ten years cooking in Washington State, is twenty-four thousand in one year. It's a broken industry, run by crooks, even if some don't realize it. My physical, mental, and emotional health are all heavily affected by work. I quit drinking, but am still reliant on cannabis. I have no libido to speak of. I have severe social anxiety outside of a restaurant environment. My roommates messed up our kitchen and didn't do the washing up. I curled up on my floor for two days in a full-ass depressed panic attack and on day the third cheerfully cured my own condition by spitefully cleaning their mess. The shit I've seen, the coworker at four in the morning breaking down in the passenger seat of my car after we ran a seventeen hour day between the two jobs we shared (solely to carry each other through Hell, mind) at a food truck and a late night grilled cheese shop. She had a big test the next day if I recall, and was falling apart. I hope she got out. This industry is designed to shatter you, point, and shout 'Look what you've brought upon yourself, lowlife!'

  15. Marta Aleksejczuk says:

    Working in food service industry were my worst job experiences. You definitely need specific personality, people skills and good physical health to deal with it long-term.

  16. Aj Garcia says:

    I think people in the restaurant industry hate to be micromanaged in any way, and with all this free time due to covid we can ask ourselves is this worth spending my life soon ? For some yes for some no .

  17. Laura Moore says:

    As a former member of (and then manager of those in) a hospitality union: we need more hospitality unions.
    It wasn't perfect by any stretch but it was better than not having one. By the time I left (because I was working 12hr shifts where the entire time I was just me groveling to guests for stupid shit) in 2019, the base pay was up to $15 in Florida. Which is to say it was actually kind of reasonable.

  18. br0ad sh0ulders says:

    After 13 years in the industry, I’m making my move to childcare/education, which was always my end goal. Not because it’s a “real job” but because for a similar amount of pay, my work is now fulfilling. My education job is only 3 days a week, so I drive in the gig economy to supplement my earnings and save for the degrees necessitated by my goals. Driving serves me better than restaurant work because I still don’t have a fair rate or benefits, but now I also don’t have management expecting me to work double clopens on game day weekends or sexually harassing me while I serve my tables. I actually have time and mental energy to learn about child development and pedagogy.

    My family has been in the restaurant industry for 4 generations—as long as we’ve been in the US—and I used to see leaving the industry as a failure and a character flaw. Too weak, too easily discouraged, or even too bougie and pretentious. I’m glad that my time away from the industry during the pandemic granted me perspective and I was able to lighten up and recognize that I won’t be a class traitor for becoming a teacher lmfao. The restaurant industry is so full of jaded lifers that I became one without realizing.

    All this being said, I’m probably only on a break, but this is my first break from the industry since before I was legally allowed to work and it feels great to recognize my potential outside of serving people. I also take a ton of pride in my ability to do my job as a server exceptionally well, and hope that I haven’t forgotten how to roll silverware or something stupid when I come back.

  19. Daisy Karan says:

    There need to get rid of alcohol any business that sell alcohol is clearly non-essential business Even when I did go bars it was to meet people. I have a hard time a business is unnecessary some of these bar/restaurant/ Casino are. To bad hair cut places, dentist offices, optometrist, concrete shops were close.

  20. Daisy Karan says:

    I clean frier yesterday, and range vent. Table servers style and bar restaurant are way to slow and to high price. When I walk into a place and there offer try to seat me know I going to waste how lot of MY TIME.
    I stick to party stores, gastation, and fast food. I work in a gastation cleaning up, at end of day I glad I don't have to jerk table weighter.

  21. Daisy Karan says:

    I was ditch digger for 3 McDonald last 4 weeks, I did a was ditch digger for Hooters lasted 3 days as well. There ditch have to hand dug because of all the conduit for electrical.

  22. DeLaSoul246 says:

    🙌 true. In the before times I was a nanny and my bff was a bartender. When we got together, that bish paid for basically everything cause I NEVER had any disposable income.

    I used to work in a couple coke-head-manager-run kitchens and quickly became a supervisor at both but I absolutely hated it. It was way too stressful, too fast-paced, too physically uncomfortable, too many smells and sounds, horrible hours, terrible shifts, and WAY too annoying dealing with all the blatant sexism in the kitchen. I was getting paid like $7.00/hr in kansas pre-2010 (when those big dick ballers had to raise the minimum wage to 7.25).

  23. asdfghjkl says:

    I had worked in a restaurant where we had to make photocopies of our time cards because management would try to underpay us and say that we didn't work hours that we had worked.

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