She Strengthens

Debunking the Myths: What You Need to Know About Food Service Jobs

As a New Yorker, I’ve had the privilege of meeting numerous individuals working in the food service industry. In fact, roughly half of my friends in the city work in restaurants, bars, or cafes. While food service jobs are ubiquitous in urban and suburban areas, many misconceptions surround these professions. It’s essential to understand the realities of working in food service to avoid unfair expectations and treatment of staff.

Myth #1: Food Service Jobs Are Only for Teens and College Students

Many assume that waiting tables is a temporary gig for young people. However, the data suggests otherwise. Almost half of all adults have worked in a restaurant at some point in their lifetime, and more than 58% of employees in the food service industry are 25 or older. These are valid jobs that people of all ages, backgrounds, and career desires have.

Myth #2: Food Service Jobs Aren’t “Real” or “Career” Jobs

Some people believe that anyone working in the front of a restaurant is just doing so to make ends meet. However, many individuals have chosen food service as a career path. Veronica, a woman who has worked in the industry for years, shared her experiences with rude responses to her job choice, from customers to family members. The point is, you can never accurately assume why someone is working in food service.

Myth #3: All Servers Make a Livable Wage Before Tips

Sadly, only seven states require tipped employees to be paid the federal minimum wage before tips. The minimum wage for tipped employees has stagnated for over two decades, and many employers fail to ensure that workers receive the equivalent to minimum wage after tips.

Myth #4: Tipping Servers 15% Is the Standard in the U.S.

While 15% may have been the standard in the past, many food service workers agree that 20% is a more reasonable expectation considering the stagnant minimum wage for tipped employees. Remember, tipping is not just about the server; it also benefits other staff members, such as food runners, dishwashers, and cooks.

Myth #5: Servers Have Complete Knowledge of Every Ingredient on the Menu

While servers should know about allergens in dishes, it’s unrealistic to expect them to have detailed knowledge of every ingredient and cooking process. If there’s an issue with your food, it’s likely not the server’s fault. Take your concerns to a manager instead of taking it out on the server.

Myth #6: It’s Advantageous to Be a Woman in the Food Service Industry

The idea that women can flirt their way to higher tips is a gross misconception. In reality, women in the industry face discrimination and are often paid less than their male counterparts. Power in the restaurant industry is predominantly granted to white men, making it essential to recognize and address these inequalities.

By understanding these myths, we can work towards a more equitable world where food service workers are treated fairly and with respect. So, the next time you dine out, remember to be kind to servers and support staff, and consider being a thoughtful tipper.