Why Does This Industry Cop A Bad Rap?

“What do you do for work?”

“Oh, I’m just a waitress at at [insert restaurant/café name here].”

Enter every young adult’s rite of passage: a job in hospo. 

We’ve all been there. But so often, people view the hospitality industry as a filler; to fill the space in between jobs, or a way to earn money on the side of your studies. 

While these are valid reasons to work in the underrated industry, like many others I don’t intend to waitress forever.  I soon discovered there is unspoken criticism surrounding working in hospo jobs, from bar tending to wait staff, there's an air of shame that comes with the territory.

I’m not exactly sure where this shame comes from, only that it rears its ugly head when a customer inevitably asks “what are you studying?” or “what else do you do?”. To which I quietly respond “I’m just doing this right now.” 

Cue embarrassment and self consciousness - a habit that I’m trying to shake - because anyone who has worked in hospitality knows it’s not an easy job, and definitely doesn't warrant feelings of shame.

The long hours on your feet, the smiley face you wear every single shift that is rarely returned, the speed at which you have to work. It can be a real slog. 

But you know as well as I do that the people mocking burger flippers don't realise the sheer grit and thick-skin it takes to work in that environment.

Though it is hard work, working in hospo has its perks. I massively owe my confidence, organisation, communication, and leadership skills to my waitressing career. So why doesn’t it feel like all that much when I put it on my resumé? Why doesn’t it show the determination, strength, confidence and selflessness?

Once you go somewhere where the service is bad, you’ll start to notice good service when you see it. No one has to fill up peoples’ water, present their meal gently in front of them, recommend the perfect wine pairing or create a whole meal specifically catered to dietary requirements - none of us gets paid extra to do any of these things. Yet we go above and beyond every shift.

You could argue that good food and good service contribute to a restaurant’s reputation and ultimately affect income - but these are things that would go largely unnoticed or be excused if we didn’t do them. 

So…why bother? The simple fact is, there is something honourable in putting pride into what you do, and finishing a day’s work knowing that you did your best for people.

In my small pocket of the world I make the impossible possible. I turn a bad day into a good day. Come rain or shine, I’m there in my worn-down Doc Martens plastering a smile on my face and making a cheesy joke not just for your sake, but for mine too. So - no, I’m not just a waitress. And neither are you. We are so much more! ❤️

P.S. Tip your waitstaff

Written by Lizzie Wilson