Quote:
Originally Posted by JohnnyHowDoO'duya
I will never work in this type of business, I cant believe how the employers have conditioned everyone to accept these practises and then blame the customer for being cheap when their employees are overworked and underpaid.
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The only reason I worked in the industry was because I was able to work flexible hours around my school and study schedule. I started in the kitchen and became a sous chef. When I went to business school it was easy to see that in the 7 hours I could work a night, it was much more profitable to serve food than cook it.
What it does do however, is teach you how to prioritize, manage time/work, work on communication skills, build contacts, sleep with hot young girls, and most importantly that the industry is heartless and to work hard in school so you don't end up a 40 year old bartender catering to people who treat you like crap.
I thoroughly enjoyed most of my time in the industry, but I won't ever go back. I know how much it sucks to work there, so I usually tip 15% if the service is decent and 20% plus if the service is good. If they suck at their job, I'll tip low.