“Service Industry Worker”

BY TESSA HENISE

Having your first job be in the service industry changes the way you think about how the population treats minimum-wage workers. It is a universal experience, and this is hers.

I started my first job at a larger, two-story, bar/restaurant my sophomore year in high school. I didn’t work there for long. It was draining and frustrating to work so hard for so little.
I was thorough in my work — making sure people were seated, tables were bussed and set, and reservations were made in a timely manner. I was drained from being on my feet for the whole shift on the days I worked while also dealing with disorderly customers, rude coworkers, and the high expectations that I already knew everything and wouldn’t make mistakes.
It felt like no one respected you — not the customers, not your peers, and certainly not your bosses. Often, people don’t understand how difficult it is to work in the food-service industry. Not only did I have to be hospitable and welcoming to the customers, but I also had to work alongside people who did nothing. I worked my butt off. I was early to every shift and came in for those who called off at the last minute, but I still got bossed around by new employees.
I hated picking up other people’s slack. I enjoyed staying busy and working. I have a strong work ethic; that’s how I was raised. My coworkers would often stand around like nothing needed to be cleaned, set, or prepped, while I felt like I couldn’t catch a break for even a second. I did everything that my job requested of me and more, for $7.25 an hour. I never had a paycheck break $200, even while working 24 hours in a pay period. It’s frustrating looking back at all the effort I gave and seeing how my coworkers, managers, and other employees acted towards me.