One chaotic Wednesday evening, I decided to order takeout. Despite refreshing the app and entering my zip code multiple times, my favorite local restaurant failed to appear. I shrugged it off, assuming it was just a tech glitch. So, I dialed the restaurant instead. Waiting for my food didn’t bother me at all; I wasn’t the one cooking. Foodservice workers, you are my unsung heroes.
When I reached someone on the phone, they informed me that the restaurant was closed for the day due to a staff shortage. I wasn’t surprised. I had been reading countless articles on LinkedIn about The Great Resignation. This year has taught us to prioritize what truly serves us—even if that means leaving our jobs behind.
During the shutdown, restaurants continued to operate, often under tremendous pressure. Now, as more customers return, many workers are choosing to exit the industry for good. According to NPR, about 5% of restaurant workers have quit each month this year. That’s a staggering number, but can you really blame them?
Low Pay and High-Stress Environments
While I’ve never worked in foodservice, I spent nearly a decade in retail, so I understand the challenges firsthand. Have you ever encountered a customer who completely lost it over a malfunctioning coupon? My belief is that everyone should work in a service-related job at least once in their lives (ideally before they have spending power). It fosters empathy and patience, especially during a pandemic when face-to-face interactions can feel risky.
The high-stress nature of foodservice isn’t worth it—especially given the low wages and reliance on tips. I always tip well, even for takeout, but I’ve only dined indoors once since the onset of Covid. I have no desire to sit in close quarters with strangers, particularly in areas where vaccination rates are low. Every cough in public makes me anxious, whether it’s allergies or something more concerning.
Moreover, foodservice workers are aware of the risks they face just to make a meager living. The culture in this industry is exhausting, with unreliable hours, no benefits, and frequent encounters with rude customers. Being on your feet all day is draining, and the constant potential for losing shifts adds to the anxiety. The primary reason for their departure, however, is the disrespect they often encounter.
Be Kind When You Dine
I totally understand the temptation to order takeout more often these days. But if you find yourself in this situation, please treat the employees with kindness, respect, and generosity. They’re working hard to make our lives easier, even as they navigate their own challenges.
As much as that extra Zoom call makes you want to hurl your computer out the window, remember that foodservice staff are dealing with their own frustrations. It’s been a long year and a half for everyone, especially those who risk their health daily for our convenience.
So please, if your coffee is served hot when you ordered it iced or if you experience a delay, don’t take it out on the staff. If there’s an issue with your order, let them know politely. They deserve your patience and understanding. We don’t want to give these essential workers another reason to leave the industry—they already have enough to contend with.
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Summary:
The restaurant industry is facing an unprecedented wave of employee resignations, driven by low wages, high-stress environments, and frequent encounters with rude customers. As dining options return, many workers are choosing to leave rather than endure the challenges of the job. It’s essential for customers to treat service staff with kindness and respect to help mitigate this trend.
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