Food Service Labor Force: Other Paths

For those young people who move from fast food, institutional, or cafeteria jobs toward front of the house work in upscale restaurants, their learning comes from observing and working side by side with more experienced workers. Frequently good and bad habits are learned on the job; those who aim for fine dining employment, which may eventually include more income from gratuities, must learn to polish their communication skills, cooperate with coworkers, and handle the demands of customers. Those who excel in positions at a cash register or computer screen may cultivate skills leading to financial management of food businesses, especially if they continue their educations to enhance knowledge of accounting, purchasing, cost controls, kitchen computer systems, and/or business management and protocols.