Sheetz’s Post

This how we do , a Barista Server and head Waiter am available.

Waitress. Hostess. Bartender. Pizza making artist. Faux fur Russian hat wearing vodka spokesmodel. Baby sitter. Dog sitter. House sitter. Pie selling extraordinaire. Camp counselor. Manager. Customer service rep. Sales rep. House cleaner. Horrible telemarketing rep. Director of sales. Vice President. Queen. Author. (ok, one may be fictional) This is a list of most of the jobs I’ve had. Some were great, some were just plain awful. Some paid well, some didn’t. They all taught me lessons. They all made me want to be better. They have all kept me humble. (one even made me gain 15 pounds, ok 2) Don’t forget where you came from. Don’t forget what you went through. Don’t forget where you’re going. Don’t forget who helped you along the way. Don’t forget to help others get there. Don’t forget to tip. When I see people berate the barista on my morning commute, I am right there covered in flour in my pizza apron. When I get that telemarketing call, I am on the other side of that line reading some stupid script. Always be kind. Always be kind. Always be kind. Don’t be a dick. Just saying. If you see someone working hard to make a better life for themselves, offer encouragement. Go and have the best Thursday in the history of the world. Don’t forget the wipes!

Closure after closure... Hospitality is cutthroat, you give your time, energy and life to the industry for that "everything has gone fantastic today" feeling, you miss birthdays, kids sports days, family events and friendly get-togethers. you give your all, and sometimes you feel it's never enough, I've been lucky enough to have held every conceivable position, from bartender, server and KP, all the way up to Kitchen Manager and General Manager. but going through another closure, I keep thinking to myself "what's next?" how long do we have to go through this cycle before we look outside the field? is there a go between for someone with my skills? Hospitality workers almost always go back as we aren't qualified to do anything else, my ability to change a keg in 5 seconds flat, or blaze through a 4am airport bar queue doesn't translate anywhere outside our industry. so this leaves me with a question, Are we good for anything else? or have we signed our lives away to something we can never escape? we started in the industry because we loved the rush, we carried on chasing that rush, and in the blink of an eye, we have no other options but to chase that high for the rest of our careers. when you deal with a site closure, you aren't just gutted, you are sad because those you spend more time with than your own family, will soon be wondering "what's next?" too... it's heartbreaking.

My first job was washing dishes in a dive bar and restaurant called Mr. P's Playhouse in Ridgecrest, California. I was 16, eager, and willing to do anything to make extra money. I worked hard, kept up with the load, and felt good about myself. Then, the owner told me to clean the bathroom in the bar. The night before, someone drank too much and threw up all over the toilet and floor. Since I was the lowest person (dishwasher), I got the fun job of cleaning up the nasty bathroom. I did it. Here's what I learned: 1. No job is below me. I've cleaned toilets, scrubbed floors, sold cars, dug ditches. Work is what I do. 2. The value of labor. Jobs need to be done, and there is value in doing them well. I raise my worth when I commit to doing them to the best of my ability - no matter the job. 3. I have a choice. My attitude matters, and I have a choice as to how I see the world. I could have made a big scene when I saw the nasty bathroom, but I didn't. I sucked it up, held my breath, and did the work. Positive attitude. 4. I have empathy. I see people doing dirty jobs every day. I say thank you and help wherever and whenever I can. Nothing is beneath me. 5. I can do hard things. I have thick skin and can do difficult labor—sweat, dirt, and pain. I am not a wilting flower that needs protecting. I can suffer—for a while. I stayed at Mr. P's until we moved to Washington, DC, later that summer. I look back on the dishwashing job and am grateful for the lessons. What was your first job? What lessons did you learn from it? Please share your thoughts in the comments. I would love to hear about it. I love you all. ------ If you would like to talk about your career or life directions, please book a no-obligation appointment with me. I'd be happy to talk and help!

A few weeks ago, I took on a part-time position as a Front of House staff at a bustling restaurant. The atmosphere, patrons, and cuisine have made it a very enjoyable work experience. But beyond the delicious dishes and friendly banter, I’ve discovered an unexpected skill transfer from waiting tables: I am better at chess. Yes, chess! 🤔👑 𝐂𝐨𝐧𝐧𝐞𝐜𝐭𝐢𝐧𝐠 𝐭𝐡𝐞 𝐃𝐨𝐭𝐬: 𝐂𝐡𝐞𝐜𝐤𝐢𝐧𝐠 𝐏𝐥𝐚𝐭𝐞𝐬 𝐭𝐨 𝐂𝐡𝐞𝐜𝐤𝐦𝐚𝐭𝐞𝐬 At first glance, you might wonder how a checkered restaurant floor relates to the chessboard. Allow me to unravel the mystery. 𝑀𝑢𝑙𝑡𝑖𝑡𝑎𝑠𝑘𝑖𝑛𝑔: As a waiter, I’ve become a maestro of multitasking. Balancing multiple tasks—taking orders, serving dishes, and ensuring everyone’s dining experience is top-notch—requires finesse. It’s juggling plates (literally!) while maintaining a smile. 🍽️🎪 𝐶ℎ𝑒𝑠𝑠: 𝐴 𝑀𝑒𝑛𝑡𝑎𝑙 𝐺𝑦𝑚: During my daily bus commute, I’ve been immersed in chess battles via a mobile app. The pieces dance across the board, each move a calculated step, a new threat, and a new plan. And guess what? My victories have multiplied! 🏆♟️ 𝑃𝑎𝑟𝑎𝑙𝑙𝑒𝑙 𝑈𝑛𝑖𝑣𝑒𝑟𝑠𝑒𝑠: Here’s the magic: the skills I’ve honed as a waiter—anticipating customer needs, strategizing table assignments, and managing time—are eerily similar to the mental gymnastics of chess. Just as I navigate a bustling restaurant floor, I maneuver my chess pieces, anticipating threats and seizing opportunities. 🌐🔍 𝐓𝐡𝐞 𝐂𝐡𝐞𝐜𝐤𝐦𝐚𝐭𝐞 𝐂𝐨𝐧𝐧𝐞𝐜𝐭𝐢𝐨𝐧 So, why does this matter? Because it’s all about transferable skills. As I am darting between tables, I’m not just serving food—I’m mastering the art of multitasking. It's fascinating to realize that, when I sit down for a game of chess, I’m channeling that same focus and adaptability.

“Your job can be what you make it”. Perhaps a privileged thought, but something I want to believe to be true. One of the things I learned as a bartender and restaurant worker during the first years of my occupational life, was the act of being the hostess. Keeping your bar organized, clean and inviting. Being the face of the pub for the night, the person your customers might remember. I hadn’t realized how much of that I brought with me along my endeavors. Being a salesperson is not much different. In our store, we have the responsibility of cleaning and organizing during each of our shifts. It struck me how much just that aspect helps me feel more in control, more inviting and confident during my customer interactions. There is the practical aspect; I know where everything is, so I don’t have to scramble looking for the right items, thus allowing me to focus on the task at hand (selling). But there is an essence of ownership that comes along with tending to your surroundings. After an hour of cleaning, this isn’t just “a store” anymore, it is MY store. Remnants of my work is left visible in it, and for a while, I feel truly a part of it. This of course isn’t a tactic available to every salesperson, and perhaps might not work for you. My point is that knowing what makes you tick is what makes a difference in both how you enjoy your work, and how you succeed at it. Often our work isn’t the issue, but how we choose to do it. Be curious about yourself, and honest with what you need to be successful. I wouldn’t have guessed that cleaning would work so well for me in sales.... But It’s not stupid if it works. 😎

College Student Language: 👇🏾👇🏾 Mr. Washington- I don’t have real experience I’ve only worked as a Server at a restaurant or a Cashier at Target. Ok, great! You do have REAL EXPERIENCE! I encourage you to use this formula when developing your bullet points. Performing A, To Do B, Resulting in C. Regardless of your job title employers want you to provide details about what you did and what are the outcomes. For example, 👇🏾 Cashier at Target - - Processed an average of 250 transactions per shift, reducing wait times by 15%compared to previous quarters. - Accurately handled $5,000 in daily transactions with a 99.8% cash register accuracy rate. - Achieved a customer satisfaction score of 4.8/5, leading to a 10% increase in repeat customers at the checkout. Server at a Restaurant - - Served an average of 40 tables per shift, contributing to a 20% increase in overall table turnover rate. - Upsold menu items effectively, resulting in an additional $300 in daily revenue. - Maintained a 95%customer satisfaction rate, earning $150 in average daily tips. I hope that this information helps you!

Have you ever worked as a restaurant server? ✋ In our experience, many professionals believe that a stint in the service industry — whether as a server, bartender, or retail worker — is invaluable. They often say they wouldn't hire someone who hasn't “done time” in these roles. The conventional wisdom is that waiting tables equips you with essential skills for any career. It enhances customer service abilities, communication, and other vital soft skills. Plus, it teaches the importance of hustle. Anyone who has worked a busy Friday night at a popular restaurant knows how to prioritize, manage multiple tasks, and thrive under pressure. These skills are particularly beneficial in the Property & Casualty (P&C) insurance sector, where customer interaction, efficient communication, and the ability to handle stressful situations are crucial. We're curious 🤔 — if you’re in a corporate career, especially in P&C insurance, did you ever have a service job? How did it prepare you for your current role?

A gentle reminder for fellow barista,bartender Please, Before you apply for the position or going for an interview or accepting the Job offer. Consider these things in Prior: Background of the company! When it stared, how the market value of the company interms of sales, how busy the place gets. Second : Designation that you are applyin for and roles of your position. Third: How many staff members are there in team and if got a chance have a simple conversation about work not salary. Dont just overruled by salary!! Value yourself and value your work. People pay for value of work. Apologies if over spoken, Thank you