The restaurant industry is such a hard industry to leave once you’ve developed lots of connections you need to succeed. It is a passion for the quick and hard shifts that you endure for the instant satisfaction of walking out with your hourly compensation worth of tips. This is a huge motivator on why many end up going back to the restaurant industry and/or staying within the industry. This is a situation that I’ve regretfully done within the last few months. It is always the revolving door of thinking the flexibility and shorter shifts are the way to go, but when you’re someone who is relied heavily upon within the restaurant then more tasks end up being asked of you. This is where the compensation ends up being a negative factor. the more you work in the restaurant the less motivation and less money one typically sees.

The downside of the individual-based incentive in a restaurant atmosphere is that the team work is hard to accomplish at times. Especially in the case of putting in the extra effort to clean, continuous side work, or wanting to do any additional effort into any other tables that “aren’t theirs”. To help abide these actions behavioral encouragement can be helpful in certain ways. These don’t happen as often as they probably should as I currently don’t work in a corporate restaurant but a local ma and pa type company. I personally on the other hand feel that if you treat all guests as if they were your own you will eventually get the return when they come back and sit in your section. It is the little things that make your service stand out to make the guests come back and treat you with the compensation you’ve deserved.