It's a cryin' shame, and a gallon of coffee a day.

Let’s talk about the restaurant industry.

 

More specifically, lets talk about what its like to work in the middle of a pandemic as an employee in that industry.

 

Many of my past co-workers have reached out to talk about how hard it is to be in the middle of what we do right now. It is incredibly difficult. Make no mistake, we aren't going to just "let it go". We are people of passion, so we are going to fight for what we love.

 

Running a restaurant in the time of Covid-19 is next-level. Whether it’s the server at the local coffee shop, or the chef at your favorite fine dining institute, we are struggling. We feel so conflicted with our passions and watching our world seemingly crumble around us.

 

At the very least, that’s how I felt.


As a consultant, we want to help. Its engrained in our blood. People who make it in the hospitality industry are people who to their core are built to serve others. It’s a service led industry. We love what we do. With the way the industry pays, you have to love it. 

 

This year, business owners had to make the choice to pivot. Pivot, and try something new, or watch their sales diminish. Some of them made it, and some of them did not. It is heart-wrenching to watch.

 

So, when I couldn't take anymore, I pivoted, and quit my job.

Yes, I realize that I am one of very few who felt the need to quit a job in the middle of an economic crisis.  It was one of the best jobs I've ever had, with the best pay. I felt like I had finally "made it" in my career. My bills were paid, and I wasn't worried about filling up my gas tank for the first time in my adult life. If you know, you know.

 

However, after a nice pay cut, increased workload, and a whole lot of 12 hour days, I realized that no amount of money could keep me burning the candle at both ends. It was not sustainable.

 

I still hear “I can’t believe you quit that job" from my family. 

 

Yeah, me either.

 

#noregrets?

 

x-Kayla

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