There’s a saying in the food and beverage industry: “You don’t know until you’ve done it.” And I firmly believe that everyone should work in a restaurant at some point in their life.
Restaurant work is gritty, nonstop, emotionally draining, physically exhausting – and still, for so many of us, it’s incredibly fulfilling. My very first job in high school was as a waitress at Friendly’s, and man, did I learn so much. I’ve worked in the food and beverage industry while earning a college degree, raising a family, moving across the country multiple times and building a career in communications. What started as “extra cash” in my early teenage years has turned into “needed cash” as I navigate the high cost of living, skyrocketing grocery prices and the financial juggle so many families feel right now.
Beyond the paycheck, working in food and bev teaches life skills that no classroom ever could: how to multitask under pressure, how to read people, how to listen, how to take criticism, how to own mistakes, how to work as a team and how to stay calm when everything around you is on fire – sometimes literally.
But it’s also one of the most underappreciated industries. No joke. People are quick to complain when their fries are cold or their drink isn’t just right, but they rarely see the sweat and chaos behind the scenes. Servers and bartenders don’t just deliver food and beverages; they’re your emotional buffer after a long day, your comic relief, your sounding board. Bartenders are basically unlicensed therapists. Servers are juggling six tables, three birthdays, two complaints, and one coworker who didn’t show up – all while still managing to smile.
And here’s the thing: we rely on tips. We depend on people being kind and generous. We make $2.13 an hour, so that $10 you leave on a $50 check is not just a thank you – it’s part of someone’s rent, someone’s childcare, someone’s dinner that night. The reality is, if more people had to walk a night in restaurant-worker shoes, they’d be quicker to tip, and slower to judge.
I don’t say this as someone bitter. I say this as someone proud.
Restaurant work is honest work. It’s work that builds character, humility, and heart. So, the next time you go out, remember, take care of the one taking care of you. Tip your server. Say thank you. Make eye contact. Be kind. Most of us are doing the best we can with what we’ve got – balancing packed sections, kitchen delays and the emotional load of other people’s bad days. A little patience and a little grace go a long way. Your server may have just worked a double. Your bartender might be on their feet for the tenth straight hour. That extra moment of kindness? It matters more than you think. Dining out should be a shared experience – so let’s make it more human.
As the late Anthony Bourdain once said, “You learn a lot about someone when you share a meal together.”
The same is true when you serve one.
Caley Smith is a freelance contributor to The Berkeley Independent.
