I was considering things, as I often do, with my usual minute-long super-speed analysis style, and I came to an interesting conclusion involving restaurants. It had always struck me as extremely unfair that everyone had to start out taking plates from tables, going out into the crowds of people that any restaurant has most days. I can't handle being immersed in too many people, it's like being in a deep pool without being able to swim.

 

It struck me today that there is a certain psychology behind the gauntlet that every aspiring food service worker must go through. Aside from separating out the weak or non-social, like me, it also gives the remainder of the new blood a perspective on the whole point of being a food service worker. You are there not only to take plates and get orders, but to interact with the people you serve for. You are there, immersed in the environment of consumerism, as a public servant of the people. It may be difficult for some, distasteful for others, but for those who are truely made for the food service life, it is a joy and an honor.

 

On my life's journeys, I have encountered a breed of people who enjoy such things. Since my mother passed away, I have gotten a chance to get to know my dad more, and since he is a career food industry worker, I got to know how his kind lives and thinks. I used to think that people were conditioned for such work, and that may be true to a point, but there is a type of personality that is even more helpful in coping with the food service atmosphere. They love to be around people and they hate to be alone or in a quiet place, where I hate to be around people and enjoy the silence of nature and other solitary places. These people stand out amongst the masses as friendly, funny, and all-around good people. They may or may not be leaders, as with their intelligence, but they have a desire in their hearts to help out in whatever way they can.

 

This is where bussing tables is important. The rough and inexperienced food-service worker gains a healthy respect, interest, and friendship for the people whom they serve. Once excellence in bussing tables is acheived, in a large scale restaurant, the worker is promoted as new blood comes in to replace them. Now is when they may learn new skills and earn a bigger pay check. From here on, though, they may not have so much contact with the customer. Also, from here on, the true career food-service worker is thinking about doing the best work possible, to satisfy the customer, with whom a close bond has hopefully been formed. A focus on doing your best is then made, and that always makes better tasting food.

 

Over the years, the food-service worker may forget why they are so serious about making good food, but it is already ingrained into their being. Perhaps near the begining of their new position, they may find a slight lack of social stimulus. This usually causes the worker to make very close bonds with the other workers in the kitchen as a replacement. Often, without strict management, workers may be found loitering over raw food talking to eachother, and sometimes more than that. I, on the other hand, would probably have to start out in the food-service industry as a dish washer. Waiting tables would only make me hate people, and if I survived that experience, I would not have built a good work ethic for my next position. Luckily, I already value doing my best in anything anyways.