The Shadows of the Service Industry
Presented by Society Insurance
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By Diana Daghlas
Life outside the industry… (exhales in an Atomic Blonde fashion) where to begin… ?
The joys of the food and beverage industry can be immediate and short-lived; the same way the sweet inhale of nitrous causes temporary euphoria, leaving the user forever seeking to replicate that first fish-out.
To work in an industry conceived on the hopes of unification, community, and a sense of belonging, only to realize that we’re all bonded under the guise of the false narratives a number of employers provide. Seeking refuge after a strenuous night/day of consistent movement, hastened breaks and an inebriated barrage of spectators looking for their next new social media story, we slink away to establishments that host industry professionals. Hungry to be served after a long night of serving others.
When one’s life consists of work, party, sleep, repeat, there’s not much room for a personal life; whether that be seeking a healthier lifestyle, more stability, or relationships that exist outside the small bubble that is the service industry. Mental health plays an especially significant role in our line of work due to the lack of sleep, long hours dealing with erratically intoxicated customers, and the prevalence of drug use amongst the employed. Seeking sanctuary from our weekends, nights and holidays spent away from family, a pool of distractions feels like the comfort of a warm blanket and a much-needed foot massage.
The connections made through the camaraderie of the service industry is its most special and enticing attribute. Who doesn’t want a circle of quirky, culturally educated individuals surrounding them? Something new every day; a new story, a new connection, a new means to find an escape from how you make your money.
The life of a service professional once they clock out for the night, is a great example of FOMO. Constantly in search of what we “missed out” on. A one-way window; the bar, table, or kitchen, a divider between “our” side and “theirs.” Relentlessly in search of a “better way” or, the lingering denial that this position is a “means to an end.” What seems like an eternity of servitude, is exactly that. Hooking those by the cheek who wish for more dollars, but eventually treating us as easily replaceable “bodies” on the floor. A constant recycling of money and cyclical behavior, it becomes almost like a Groundhog’s Day situation of justifying the financial hole we’ve dug ourselves into.
How do we fix this? With a sense of job dependability, which was not promoted pre-pandemic. Higher working wages. Benefits including health insurance, financial security, and offering paid time off. These are not outlandish terms to offer for quality employment. Providing those that carry a business on their shoulders an opportunity for a higher standard of living should be the foundation and preface of a quality establishment.
As most of us have witnessed post-pandemic, finding seasoned service professionals is far and few between; a myriad of social media ads desperately searching for relief. Most have used this time as a means of reflection, pursuing options in other career fields. A sour taste left behind, as a dream deferred, evolves into survival and stability. As former employers scramble to replace what was once known as “bodies” on the floor, the pandemic has shown that we, as service workers, are NOT dispensable. At least, not anymore.
Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915. As a mutual insurance company, Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota, Tennessee, Colorado, Georgia and soon Texas.
I am a former industry professional/Certified Sommelier with 12 years of experience. I formerly worked for Vertical Detroit, the Ritz Carlton and Savant Detroit. My career was put on hold at the beginning of 2020 where I held a position as Beverage/Operations Director of my establishment.
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
