OPINION…FROM WHERE I SIT: Diary of a Still Mad Essential Worker (But a Bit Happier!)

Ever since COVID-19 flipped our worlds upside down, the service industry has been impacted like every other business. It is so hard to believe that we are still living through this global pandemic a whole year later. From my experience, things have gotten a little better this year, but your food service industry friends are still struggling.

This is a reminder that all of us working in this industry do not have control over the virus, the restrictions put in place by state and local health officials, and the behavior of other patrons. In my observation, some people have been very generous during these very uncertain times, which is a bit different from my reporting on the situation last summer.

That is not to say that you still get that occasional bad table or tip here and there, but for the most part, it has been pretty dandy.

When you dine in a restaurant, the first interaction you usually have is with a host. Like the rest of us, these hosts cannot control how long the wait is for your table, but they do their best to seat you as quickly as possible—especially with six-feet of distancing. That is one of the biggest complaints when you first walk in. They are trying their best to accommodate everyone who wants to have a night out.

Let’s also keep in mind that most of these hosts are teenagers, so screaming and demeaning them is not going to help you get to your table faster.

The most stressful part of this pandemic right now is restaurants are severely understaffed. Front-of-house and back-of-house staff are really trying to give you quality food and service, but with not having the right number of employees to execute a normal workday, it is very frustrating. For example, one person on the kitchen staff sometimes must do jobs that three people usually do. Please do not take it out on your server because trust me, we’re already panicking that your entrees are taking a little longer than expected.

From one server to our guests, we are trying our absolute best with the given circumstances of the world. I think the most important thing that patrons should remember is to be kind. Even if you’re unsatisfied with your experience, just say thank you and move on.

With the climate of the world around us, that is all we need. Hopefully, this pandemic will start dwindling down soon. So as always be kind and, remember, PLEASE tip your server AT LEAST 20%. I…I mean…WE… appreciate it!

Story by: Troy Ferguson (tdf5134@psu.edu), Spring 2021 Communications graduate