Paid Work @ Steele & Rye Restaurant in Milton, MA, USA
DONE BY: James Larochelle | Milton Academy '16, University of Maine '21 | Milton, MA
HOW OPPORTUNITY WAS FOUND: Walked in the door of the restaurant and asked if there was a job opening
LENGTH: 5 months
SHORTEST POSSIBLE WORK COMMITMENT: Probably 6 weeks, if they're short staffed/ you've never worked here before
LOCATION: Milton, MA, USA
PERSONAL GROWTH: ★★☆☆☆
DAY-TO-DAY LIFE (Work was not assigned in shifts; you could go home only when the manager said you could):
- 5:00pm/6:00pm ~ 8:00pm/10:00pm: Work on relatively slow days
- 5:00pm/6:00pm ~ 11:30pm/12:00am: Work on busy days
TYPES OF WORK/ACTIVITIES DONE:
Started as a food runner, moved up to working as a barista, then to supervising food serving and making sure all the food was served to the right tables as an "expo"
HOURS WORKED PER WEEK: 40
- Food runner: paid $11.50
- Barista: paid $13.50 ~ $14
- Expo: paid $15
TOP 3 TIPS:
1. Take things seriously. This job isn't like life guarding, where you’re just sitting and smiling at people for the most part. If you’re having a bad day, you have to put that behind you before coming into work. If you’re bad at your job, people will lose respect for you.
2. (Generally, while working at any restaurant) Whenever you think that there’s nothing to do, I can guarantee you you’re wrong. There’s always something to be done; make sure you’re constantly moving.
3. Don’t pay attention to servers blaming you for their own faults.
MOST MEANINGFUL LESSON TAKEN AWAY:
Hard work is related. I started as a food runner--and within a month, I was supervising the people who trained me.
MORE NO-CRAP TALK:
Just know that this is a relatively nice restaurant, so everything gets taken pretty seriously. I just walked in and got the job--it wasn't very tricky--but that was because I'd had a lot of experience beforehand. Not to toot my own horn, but by having previously worked as a busboy, bartender, and an assistant to the manager, I was very employable; the manager at Steele and Rye said that I had more experience than he'd had at my age.