First-Line Supervisors of Food Preparation and Serving Workers

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First-Line Supervisors of Food Preparation and Serving Workers

Careers / First-Line Supervisors of Food Preparation and Serving Workers

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There are 6 reviews of this career.

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Anonymous

0.5 stars

Date:

December 12, 2008

My advice for people considering this career is to never work at a restaurant. It's sometimes fun and sometimes easy, but you'll get stuck in a rut and one day you'll realize that you've been working in restaurants for 10 years and you hate your job and you barely make enough money to pay your rent. You'll meet some really nice people who you will be friends with forever but they will be just as miserable as you and you will spend all of your leisure time complaining about how much you hate your job. Just trust me, nobody should ever make a career in the food service industry.

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Anonymous

0.5 stars

Date:

November 20, 2007

I thought that it would be fun to manage a bar while my employees did most of the work and I conversed with the patrons. Not the case, I worked every Friday and Saturday for two straight years. I worked from noon until 3am without many breaks, and barely enough time to even grab a quick bite to eat. The pay was ok, and the tips were good, but not worth the hastle in the long run.

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Anonymous

4 stars

Date:

February 03, 2007

Managing others is fun. I make a decent amount of money. It's a good career to use as a stepping stone to higher management arenas.

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Anonymous

2 stars

Date:

January 23, 2007

This is a great career if you don't mind working weekends and holidays. There is great flexibility in time-off at non-holiday periods. The money is great but can be unpredicatble. You have busy seasons and slower seasons. It seems that sexual harrasment is lax in the area of work as well. It is just a very flirty envoirnment. You become pretty close with your co-workers which can sometimes lead to problems. All in all I think it is a good career. Its fast money and your shifts go by rather quickly.

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Anonymous

4.5 stars

Date:

December 23, 2006

I owned and operated an ice cream restaurant for 15 years. For certain people, I would recommend it in a heartbeat, others, not. The pros are making a fulltime income working 6 months out of the year, working with kids, some of my best friends are the people I worked with, very popular with my kid as I was the dad who owned an ice cream store. The biggest thing about foodservice is if you work your butt off, the advancement is there - I went from washing pots and pans at 14 to owning a restaurant at 32 - with no college degree. The downside - the hours (12-15 hours/day, 7 days a week), the schedule (mainly nights and weekends, so anybody I knew and socialized with also worked in restaurants), physically and mentally demanding job, fast-paced, highly stressful at times.

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Anonymous

3.5 stars

Date:

December 22, 2006

You realy have to be a people person and have alot of patience in this career.I would reccomend this career to people who haave those qualities. I would be in the same business if i had it to do over again.The pros are its fun,never boring,get to meet alot of people. The cons are its stressful with long hours and sometimes very angry customers or employees that dont hold their own.Something people should know that this is a fun career and you can make a good living doing it.

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The U.S. industry whose workers experience the greatest rate of illness (or sick days) is Air Transportation.

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