Top 3 Pieces of Advice from Restaurant Professionals



Veterans in the restaurant world will tell you that working in a restaurant is a tough challenge at first, but your hard work of blood, sweat and tears will pay off in the end. And as the industry continues to grow, there are lots of opportunities out there for you to take advantage of. So go out there and build up that resume!

But to give you a little head start and some advice before you enter the field, here are some valuable pieces of advice from restaurant professionals:


#1: Be open-minded and prepare to take on other roles.

Like any other workplace, there will be lots of different personalities. Be nice to your colleagues/superiors and be willing to accept new ideas. For example, you may be asked to learn and train for another role you didn't initially apply for. It's not what you had intended to do, but it's not all that bad because you will be able to learn additional skills that can be helpful later on in your career.

#2: Every day is a new learning experience.

Not only will you learn something new every day, you will also be given a chance to improve upon yourself. It will be a continuous cycle of learning and improving, but that is how you will develop to be something even greater. For instance, if you aspire to be the head chef of a restaurant, you will start off working as a Prep Chef. As you progress and pick up new things, instead of saying "Yes, Chef", you could be promoted to Line Cook or Sous Chef. Even when you join the ranks of Executive Chef, you will still need to think about how you can better yourself.

#3: "Do what you love and the money will follow."

Don't just dream on making it big with lots of money. Make sure you put in your part first with passion, effort and diligence. After you put in your portion, you can enjoy the monetary benefits. Even if you start with an entry-level role, you can find yourself at the top. It's been known that 80 percent of restaurant owners worked their way up from the bottom to being a boss.

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