I've had a YouTube Channel for nearly 10 years and other social media that I monetize in addition to a year-old small business making charcuterie boards for events and weddings. I'm fortunate that my husband's salary allowed me a little flexibility. I ended up giving more than a three-month notice because I felt so loyal to the company. But the job became more and more stressful and I knew I wasn't being the wife, mother, and person I wanted to be. They looked out for us by paying hourly staff during the shutdown, giving managers bonuses, and never cutting pay. My company was one of the better restaurants to work for during 2020. My husband also works out of town for a few weeks each month, so we were paying more than $500 a week to have a nanny watch our kids while we worked. I was working longer closing shifts from 3 p.m.to 12:30 a.m., which meant I hardly saw my two elementary-aged kids. Finding new employees proved to be difficult, and guests were less and less understanding when we ran out of ingredients. People were constantly calling out and I was begging others to come in to work before I even arrived at the restaurant. There weren't any consequences for those who showed up late or not at all.īusiness picked up after the initial shutdown, but many of our staff didn't return. Eventually, it got to the point where everything was dirty and I was exhausted trying to get everything done while other employees were just hanging out. When I first started, the store was immaculately clean and every worker did their job. Over the years I saw the restaurant change for the worst. Once the store opened, I'd help take customer orders and cook in the kitchen in addition to making the following week's schedule, calculating hours for payroll, doing inventory so I could place orders for supplies, and decorating cakes. Earlier this month, I decided to put in my notice after years of feeling overworked and underpaid.Īs manager, I was responsible for opening the store, which often included doing a deep clean if it had been left messy the night before. Most recently, I was a store manager at Dairy Queen, where I've worked on and off for nearly 14 years. My entire career has been in the food and beverage industry, from working at sit-down restaurants to bartending. Gurry says she felt overworked and underpaid as a store manager at Dairy Queen. I do hope the current crisis could inspire restaurants and employers to value their workers more in the future, and that's fantastic. Since I'm happy in my new position, I'm planning to stay in the coffee world until I graduate with my masters of education. Most people I know who were working at Starbucks full-time have left for other coffee jobs. Now I'm working for a smaller franchise and I don't see the same burnout here because our bosses are quick to address the kind of pain points Starbucks failed to acknowledge. Providing good customer service while trying to work fast enough to meet corporate goals is becoming more difficult. I think that low pay, reduced hours, and the expectation that verbal abuse from customers will be tolerated has made restaurant jobs, especially customer-facing positions, harder than ever. Customers were furious, but why wouldn't they be? Starbucks markets itself as a restaurant. One day, my store only had cheese danishes for food no breakfast sandwiches, no other pastries. We were also dealing with a lot of supply chain issues - we constantly ran out of products, but the company refused to cut down the menu to ensure availability. People who'd been with the company for several years were quitting, often without notice, and customers were complaining about things in-store employees couldn't change. We just had fewer employees, which contributed to burnout and a lot of turnover. Our hours were reduced when COVID hit, but the store wasn't less busy.
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