The Challenges of Working in Restaurants in the USA

Working in the restaurant industry can be incredibly challenging. The intensity and demanding nature of the job are evident; it’s far from easy. The responsibilities are numerous and can feel overwhelming. From welcoming customers to taking orders, cleaning up, processing payments, delivering food, and reminding the kitchen staff to expedite their service, the list feels endless. In the hustle and bustle of this environment, it often feels like I’m juggling the tasks of two or three people!

As soon as customers sit down, you need to promptly serve water and take their orders. While waiting for another table’s order, you might find yourself ringing up a customer and handling payments. After the guests leave, the real work begins – cleaning the table, stacking dishes, taking them to the kitchen, soaking the cloth, washing dishes, and eventually returning to the dining area. All this while facing a boss who often wears a frown and shouts in frustration. It’s easy to feel overwhelmed by the pressure of this “one-person-multiple-jobs” situation.

The Pressure of High Expectations

Every time the kitchen sends out food, I’m responsible for remembering to add sides and sauces. However, with so many options, it’s nearly impossible to keep track. The fast-paced environment increases the likelihood of mistakes, and when something goes wrong, there’s no mercy—especially when the boss chastises you for repeated errors. The pressure is immense, and job security feels like a constant struggle. No one wants to be told they’re “as dumb as a pig.”

The Disconnection Between Profit and Employee Satisfaction

This type of relentless focus on profit often leads to a lack of respect towards employees, leaving them feeling unfulfilled and unhappy. Businesses run purely for monetary gain will find their partnerships unsustainable in the long run. The employees who don’t experience joy in their work will inevitably look elsewhere.

How American Businesses Embrace Employee Well-Being

In contrast, many Western companies adhere closely to labor laws, placing an emphasis on valuing individuals. For many business owners in the United States, the goal extends beyond profit; they often seek to fulfill a personal mission, prioritizing joy in the workplace. This creates a culture where everyone knows their role, overtime is discouraged, and managers frequently share laughs with staff, cultivating a joyful atmosphere at work.

The Strains of Traditional Approaches

In many Asian-owned establishments, the relentless drive to maximize profits often results in a rigorous environment. Employees are expected to multitask, such as managing phone orders while also packing food or performing other duties. With the minimum wage in places like Manitoba currently at $15.80 per hour, every minute must be accounted for. There’s an overwhelming urge to keep moving until workloads lighten, with clocking out feeling like a crime against the business.

For some employers, the bottom line is all that matters. The emphasis is on how much revenue each employee generates, often dismissing their individual rights and well-being. If you’re highly productive, showing up late or even being absent doesn’t usually result in consequences, while those who struggle to keep up may face harsh treatment.

Finding Balance in a Diverse Workplace

It’s vital to remember that the workplace is a microcosm of society. While there are some who fit the negative descriptions mentioned above, many business owners treat their employees with respect and adhere to workplace norms. It’s crucial to highlight and support those who strive to create a positive atmosphere for their employees.

Conclusion

Being a part of the restaurant industry in the USA can be both challenging and rewarding, depending largely on the environment created by management. While the pursuit of profit is a common goal, fostering a happy and respectful workspace can lead to greater success for everyone involved. As we continue to discuss these issues, we can hope for a more balanced approach towards employee satisfaction and business efficacy in the future. ☕🍔