Behind closed doors - what food and bev workers really want you to know

By Cassidy Stubbs

Working in the high-stress world of food and beverage means experiencing the highs and lows of the industry every day.

Whether it’s dealing with angry customers, avoiding financial hardships or balancing school and/or a social life with long shifts, the weight of it all can lead to significant stress.

The industry is known for its fast-paced, high-energy environment, but the struggles of those keeping it running are often overlooked.

From accepting low paychecks to handling emotional and physical exhaustion, food and beverage employees have a lot more on their plates than just serving meals.

Financial instability is a constant worry.

“Depends on the month, but I would say I live paycheck to paycheck,” says Lauren S., assistant food and beverage manager at Eleve.

For Nina A., server at Eleve, it can depend on the season, but her pay is generally enough.

“If it wasn’t for my student loans, I’d be very comfortable,” she said.

But not everyone has income pressures. In a town where food and bev can offer competitive wages via tips, the job can often be quite lucrative.

“I feel comfortable because I don’t have a lot of expenses. I live with 10 people, and my rent is $320. I don’t have any debt, and I pay my credit card every time, ” says Gundge P., server assistant at Eleve.

The challenges in the food and beverage industry go beyond just taking orders and pleasing guests.

“Running labor is very physical, arguing with the kitchen about the food, pleasing the guest, and sitting around waiting for the next order from my manager—those are a few things I hate about this industry,” says Bryanna K., banquet assistant at Ruth’s Chris.

For workers like Bryanna, the job demands physical endurance and mental strength to handle the emotional toll of such a high-pressure work environment.

“How physically demanding, emotionally draining, and sometimes how the money isn’t worth it,” says Mikehl H., host at Ruth’s Chris, adding that drug and alcohol abuse in the industry is very common because of this.

Rachelle H., bartender at Eleve, believes the hardest part of the job is being positive when things go wrong. Whether it’s dealing with difficult guests, fixing mistakes caused by the kitchen, or simply being overworked, it can be hard to maintain a smile.

“The most challenging part is maintaining a positive attitude on your bad days,” she adds.

“The most challenging part for me is learning the dynamics of the positions. Everyone is treated differently depending on their role and how long they've been here,” says Gundge.

This highlights how power dynamics and experience in the food and beverage industry can drastically change how workers are treated, leading to feelings of inequality and frustration.

Despite the tough circumstances, many food and beverage workers have goals beyond the industry. For some, the job is just a stepping stone.

Bryanna explains that she hopes to develop better customer etiquette and assert boundaries in the industry before transitioning to something else.

“I don’t see myself working in service for much longer because you’re always desperate for quick money,” she says, adding that the constant pressure to meet customer needs and maintain professionalism for the sake of money can be draining.

Mikehl emphasizes the importance of working hard while also taking the time to relax and enjoy life outside of work.

“My work-life balance is work hard, play hard. I like to travel once a month to keep myself grounded,” he says.

Nina doesn't see herself in this line of work for too long because of this.

“I definitely plan to explore other career paths in the future,” she says.

Long-term career growth in food and bev is rare, and many workers view their current positions as temporary, with bigger goals in mind.

In an industry often filled with stress and high expectations, the relationships workers form with their colleagues can be a source of support.

Bryanna points out that such support doesn’t have to come through warmth and empathy.

“Real, raw, straight-to-the-point workers are what gets the job done,” she says. “If we worry too much about how people feel, the work won’t get done."

But for Mikehl, it is about the friendships with coworkers that keeps him going.

“I think the job is rewarding because I get the experience and the bond I share with my coworkers,” he says.