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Being a busboy1/8/2024 ![]() But, I didn’t do it alone…and that’s okay. Somehow, I managed to transition out of the restaurant business. It’s a good thing that nothing stays the same. I was a freaking waiter! A 29-year-old waiter without a plan. They were accountants, lawyers, or in some type of management position at a company. ![]() People I graduated high school with had real jobs by then. I was going to live in Loserville forever. I thought that I’d probably end up being a waiter until I was like 55 years old. I didn’t feel that I knew how to do anything else. The last year or so of my career in the food-service business was the worst. Unfortunately, some of them closed, so I had to move around from job to job a lot.ĭisclosure: Sometimes, I moved from job to job because I got aggravated with things and left. I worked as a waiter and as a manager in several top restaurants. I moved back to Cleveland in the late 80’s, and dove right into the food-service business. I suggested dishes, and soon, customers were asking for me by name when they came to dine where I worked. I wasn’t your normal waiter I actually did some selling. I liked working in the dining room, or as it’s called in the food-service business, “ the front of the house.”Įventually, I become a waiter-what’s now called a “ server.” I worked in a couple of different Chinese restaurants, and I made pretty good money. So, now I was cleaning tables, and that was a definite step up from washing dishes. ![]() I used my powers of persuasion to convince the owner of the restaurant to let me become a busboy. But, I wanted to move out of the kitchen. I knew that washing dishes in a restaurant was only temporary. The Natural Progression in The Food-Service Business Plus, I liked the pace of the food-service business. And while it was a gross job ( ask the people that had to interact with me when I got off work how I smelled) it was a great experience. My first job ( at the age of 15) was as a dishwasher in a busy Cleveland area Chinese restaurant. I worked in around 30 different restaurants over the course of my career in food service. That’s because he specializes in getting people and small businesses Unstuck. I wish that Barry Moltz was in my life then. And, I didn’t know how to not feel that way. I was waiting tables until I was almost 30 years old.
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