While the most commonly known Front of the House position is Waiter or Waitress, there are many other jobs necessary to bridge the gap between the Back of the House and the FOH. 👨🏽‍🍳 🌉 🤵🏻‍♀️

These jobs include roles such as Busser, 🧽 🧹who are people who clear and clean tables, both as the patrons are eating, and after they’re finished. There are also folks who are Food Runners. They take hot plates 🍽 from the Kitchen Window out to the diners themselves. Other jobs like Barback 🍸 help in other areas of the restaurant, like behind the bar. Servers Assistants are usually only found in fine dining, and are often younger Servers training to take on a larger Serving role in the future.

I’ve worked in places where I personally filled all of those roles myself, while simultaneously doing everything else my tables needed, and therefore got to keep 100% of my own tips, as well. But in most Restaurants, the way these crew members are paid, is partly through a portion of the tips made that shift. The servers that these folks helped throughout the night are the ones who would pay directly for the aid they received.

Would you rather do everything yourself and keep all the money you’ve made?? OR Would you be willing to share a small amount with someone who has your back and can perform essential, but sometimes extraneous, duties that are often necessary to keep a restaurant engine humming smoothly??

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Even during the time I was going there years and years ago, it was an unusual choice to attend Bartending School. There seemed to be barely any reason to pay hard earned money on someone else teaching you, when you could simply get a job at the bottom rung of a restaurant and learn all those skills and more, over time (and while getting PAID instead of PAYING)!! 🍹 ✨ 🍺 ✨ 🍷 ✨ 🍸 ✨

However, I was too curious to resist, and since I had branched out into Bartending at 20 , before I was even of legal age to drink what I was serving, I thought it would be a good idea to get a structured education of some kind. It seemed worthwhile to do a little research and practice before applying to my first restaurant position. I can’t say whether it was worth it or not, but I can say I ended up learning a lot more on the job than I ever did in school. 💁‍♀️

It was fun to play with bottles of colored water quickly making fake drinks, I loved 💗 connecting with my classmates and it certainly built my confidence - but I’m the only person I’ve EVER met who has gone to professional Bartending School.

Has anyone else out there been to Bartending School? Anyone have any certifications or take any classes to help you get ahead at work?? Is hands on training better than simulated situations designed to prepare you?? Or is it better to jump right in to a job??

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Starting a new ANYTHING can be nerve wracking 😅, but starting a new job can sometimes feel like the biggest change we can make in our lives!! It affects so much of our day-to-day and can influence a lot of our overall happiness! ✨

It’s natural to want a new role to be the right fit and worry about future challenges that will come with it, but over time and with experience, it gets easier to dive into something new! ✨

Whats the best advice you’ve gotten when starting a new job? Whats one thing you wish you did differently from the start?? How do you know when things are finally going smoothly there and you’re all settled in? ✨

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