On a particularly chaotic Wednesday, I decided to order dinner for takeout. Despite refreshing my browser repeatedly, my favorite local eatery didn’t appear online. I shrugged it off, assuming it was just a technical glitch. So, I picked up the phone to place my order instead. I didn’t mind waiting; after all, I didn’t have to cook. Restaurant workers, you truly are my heroes.
When I finally got through, the person on the line informed me that the location had closed for the day due to a staff shortage. I was not surprised. I had been reading numerous articles about The Great Resignation, a trend that has encouraged many to reevaluate what they truly want from their work life. This year has repeatedly shown us the importance of letting go of what doesn’t serve us—even if that means stepping away from our jobs.
During the shutdowns, restaurants were among the few businesses that remained operational, and they worked tirelessly to keep up with demand. Now, as more customers return, many employees are choosing to leave the industry altogether. NPR reports that around 5% of restaurant workers are quitting each month this year. That’s a staggering number, but can you really blame them?
Low Wages and High-Stress Work Environments
While I’ve never worked in food service, I do have nearly a decade of experience in retail. I totally empathize with the struggles faced by those in the industry. Have you ever encountered someone who completely lost their temper over a simple issue? It’s a reality that makes one appreciate the challenges of service roles. Experiencing life on both sides of the counter cultivates empathy and understanding, something that seems especially important in today’s climate.
Working in the foodservice industry during a pandemic is like playing a game of Russian roulette every day. The stress levels are high, and when you’re earning minimum wage and relying on tips, the job can feel increasingly unworthy. As a customer, I make it a point to tip generously, even for takeout. Since COVID hit, I’ve only dined in once—outdoor seating included—because I’m not eager to share close quarters with strangers. With only 45% of my county vaccinated, the anxiety of being around others is real. Every cough or sneeze sends my heart racing.
Moreover, it’s simply not worth putting servers and hostesses at risk for scant pay. Leaving the industry is often motivated by its demanding culture: exhausting hours, unpredictable schedules, lack of benefits, and frequent encounters with rude customers. Being constantly on your feet is draining, and the fear of losing shifts adds to the pressure. Undoubtedly, the primary reason many are quitting is the daily interactions with disrespectful patrons.
A Message to Patrons: Be Kind
I know that I often opt for takeout instead of cooking. If you find yourself in the same boat, I completely understand. However, it’s crucial to treat the individuals who make our meals possible with kindness, respect, and a generous spirit. Just as you may want to scream at your computer during another tedious video call, foodservice staff may be stifling the urge to vent their frustrations while serving customers.
So, if your coffee is hot when you asked for iced, or if there’s a wait, please don’t lash out. If your order is wrong, kindly let the staff know but do so without hostility. They are simply trying to do their jobs in a challenging environment. Demonstrating patience and grace can go a long way in making their day a little easier and may even encourage them to stay in the industry.
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Summary:
Restaurant workers are quitting their jobs at unprecedented rates due to low pay, high-stress environments, and difficult interactions with customers. As patrons return to dining out, it’s essential to treat foodservice employees with kindness and respect, acknowledging the challenges they face daily.