It’s one thing to eat out at restaurants throughout your life, but working in one gives you a completely different perspective. As a host, you get a taste (no pun intended) of what it takes to successfully run a restaurant from open until close.
Not only do you get a chance to see the positive aspects of running a business, but also the negatives. You learn to think quickly on your feet and problem solve in order to make sure as many customers as possible leave happy.
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You never fully know what to expect going into your shift because the busyness of the restaurant depends on what night of the week it is, as well as what events are going on. You also never know what time you can expect to go home because the restaurant stays open as long as customers are still coming through.
As a host, you learn to acquire a high level of patience, understanding and stress tolerance when interacting with customers. You are the first impression when customers enter the restaurant and the last impression when they leave.
Especially those customers that walk in on an already busy night asking for a specific booth with a specific waiter within a short amount of time. Or when those customers who’ve had a little too much to drink try to take their beer with them when leaving the restaurant.
Working in a restaurant gives you a sense of understanding and empathy when eating out as a customer. You are apt to be more patient than someone who hasn’t worked on the other side to know what goes on.
You understand why getting mad at the host for having to wait longer than the time you were told when you got to the restaurant doesn’t make sense because it isn’t their fault. You understand that the reason for a longer wait time could be for any number of reasons, such as the kitchen getting backed up, the computer system failing or simply being understaffed.
On the night of a sports event or concert, you mentally and physically prepare (comfortable shoes) for a long, insanely busy and late night (late meaning 1 or 2 a.m.). You also learn that panicking and letting your anxiety show in front of the customers is not the most professional or effective option.
Working in a sports restaurant also forces you to become quick on your toes as well as with your thought process. When taking customers to the table that appeared to be available on the seating chart and it ends up being occupied or dirty, you learn to improvise. You either clean the table yourself or you seat them with the next server on the list (that you memorize).
You also learn how to compose yourself in a fast-paced environment and adapt to the atmosphere. You learn to stay out of the way and grab some plates to take to tables when the kitchen gets slammed. Bussing tables if the server — or bussers — are too busy, as well as tending to the sanitation and appearance of the bathroom are also just a few tasks we take on. Multitasking becomes an acquired skill and is necessary for a successful shift, day or night.
You learn not to argue with customers because whether they really are right or not, arguing doesn’t help or give a professional impression. You smile, apologize for whatever issue they are having and call for a manager when necessary, regardless of how big or small the issue may seem to you.
Working in a restaurant has positively impacted me and given me more confidence, motivation, patience and understanding as a person and customer. It’s something I personally believe everyone should do at least once in their life. If everyone had the experience I have had so far, there would be more patience throughout the industry as a whole.
