Tastes like success

According to the National Restaurant Association, 50% of adults have worked at a restaurant at least once; and 1 out of 3 adults started out at a restaurant as their first job. In this 782.7-billion-dollar industry there are a lot of people creating great careers and opportunities. 

Today we tell those stories of how two individuals ended up in the restaurant business full time, by starting out at entry level restaurant positions simply intended as transitional jobs.

$16 an hour, under the table.

Chris Campanella started out somewhat illegally by washing dishes from the age of 15 at $6 an hour cash under the table; a good chunk of change for the weekend at that age! For him, a transition from college to career included a lot of restaurant work, it was a natural pathway immediately out of college as a means of support. At the time, his focus was playing in a band and by working at a restaurant he was able to make enough money by working only 2 nights a week. After the band stopped, he started taking more interest in the ins and outs of the restaurant business and has ended up making it his career.

For Chris, the best part of the job centers around people; the camaraderie between workers and the face-to-face interaction with customers.

Chris warns, that coming out of school and ending up at a restaurant where you start learning the ropes can also be a trap. If coming out of college with other aspirations, it is important not to lose sight of these. Becoming enchanted with the laid-back lifestyle and ease of making enough money can serve as a demotivating factor to move on with your original purpose in life.

Listen to "Burgers and Barbacks"

Balancing dishes and businesses.

Jessica Bufford, owner of three and a partner in the fourth restaurant in Washington D.C. shares how she started waiting tables after graduating with a degree in performing arts.

Jessica became torn when her full-time job in non-profit theatre administration did not fulfill as did her part-time waitressing. What she loved most was the multi-tasking aspect of the restaurant business, interaction with different people, and what she calls ‘the art of dining’. In her mind, every table represented a separate production in theatre.

 After 7 years of living a life of two jobs, the owner of the restaurant encouraged her to make a choice and commit to either. She chose the restaurant life, and by being 100% committed became even more fulfilling.

Today, Jessica is a hands-on, busy restaurant executive, balancing a hectic but fulfilling career with family life.

In this episode, you'll hear:

• Chris’ advice on how not to become trapped and lose your aspirations.
• Funny stories of mishaps and eccentric co-workers.
• What goes on behind the scenes to make the customers’ dining experience a success.
• Jessica’s advice on how they manage the difficult aspects of work-life balance in a 10-11-hour work day.
• How face to face value is better than any networking mixer you will ever attend.
• Jessica’s interesting hands-on management style and their catch phrase for employees.

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