The Unlikely Journey of a Hospitality Professional: From Hospital Work to Bartender and Beyond

Becoming a professional in the hospitality industry often isn't what you initially plan for. My transition from working in a hospital to a career in hospitality was a surprising journey. This article explores the experiences that led me from hospital work to waiter, waitress, and bartender, highlighting the unexpected aspects of the job.

Unexpected Path to Hospitality

My path to becoming a waitress stemmed from a unique series of circumstances. During my college years, I shared a room with a roommate who, surprisingly, had no prior work experience. We both needed to cover expenses like rent, and since we had a car of our own, we decided to explore job options where our backgrounds didn't necessarily matter. We had no prior experience in the service industry, but that didn’t stop us from trying.

My only prior experience in the service industry was a bit unconventional. Before we turned the lights out on hospital patients, I would serve them drinks. This experience was limited, but it provided a taste of the hospitality world. The day waitress who worked with me was incredibly sweet and took the time to explain the basics, such as numbering your tables. This simple tip completely transformed the way I approached my work, making it more efficient and enjoyable.

Transition into the Hospitality Industry

That particular restaurant had a 70-foot-long bar, and I quickly learned how to make cocktails, a skill that I developed to perfection. Eventually, after a series of promotions, I became a bartender, then assistant manager, manager, and finally, Area Manager. The journey was not linear, but each step taught me valuable lessons about leadership and customer service.

One of the most surprising realizations was that I did not plan to spend my life in the hospitality industry. However, I found immense satisfaction in the work and the people I met along the way.

Unplanned Responsibilities in the Hospitality Industry

Initially, I envisioned the job as a straightforward role where I would serve food and drinks, collect money, and provide some basic assistance when needed. Little did I know what the true scope of the job entailed.

Unplanned Work Hours: I never anticipated working up to eight shifts a week, especially during times of understaffing. Always On Call: The expectation of being on call, ready to jump in at any moment, was a significant adjustment. Supportive Role: I found myself playing the role of a designated provider for various items such as cigarettes, lighters, and cell phone chargers, along with tissues. Handling Criticism: Managing the frustration of customers who, despite a visibly busy waiting staff, often shoved drinks under my nose expecting immediate service. This was a common occurrence, and it took some time to find the right balance. Dealing with Harassment: Facing unwanted propositions and lingering contact was almost a daily occurrence, sometimes multiple times a day. While most customers were friendly, a small percentage could be problematic.

On the rare occasions when I provided all these services for just 8 tips (thankfully, these instances are infrequent), it served as a humbling reminder of the value of hard work and the responsibility that comes with the job.

While the journey through the hospitality industry was not always planned, it has been incredibly fulfilling. The unexpected parts of the job, while challenging, have also enriched my experience and professional growth.