Stressful jobs are the same, no matter where you live. If you're a heart surgeon or an air traffic controller, you're going to be a little tense from time to time. But some cities have higher concentrations of certain stressful jobs. PayScale's latest infographic looks at these.
It's been dubbed the glass floor by some, and accepted as a reality of the American economy by many: tipping often makes up the bulk of pay for employees in the food service and hospitality industries. In fact, in many states, it's legal to pay tipped employees as little as $2.13 an hour, the federal tipped minimum wage. As a result, servers have to rely on customers' good graces to make up their paycheck – a situation that often leaves tipped workers vulnerable to sexual harassment.
Carlo Chalisea served Don Lucho's first sandwich off the grill himself in August of 2013. Now, two years later, the 30-year-old Seattle-based chef and entrepreneur is slanging his imaginative Rococo and Aji Amarillo-smothered Chicharron and Lomo Saltado creations to sandwich-loving Seattleites all over town as many as five days a week, and has trouble keeping up with demand even after hiring multiple employees. As one of the only authentic Peruvian food options in an area where the South American country’s cuisine is still largely unknown, the mobile sandwichera, which is named after Chalisea's father, has been growing apace with the local food truck scene as a whole, which exploded following the Seattle City Council’s unanimous vote to allow mobile food vendors to sell on public streets in 2011 (the state’s legalization of recreational marijuana in 2012 couldn’t have hurt things, either). At least some of the sandwich truck’s growth is the result of carving out a unique niche within the city’s larger mobile food community by way of standing gigs at local breweries, which have, like the trucks, been cropping up like wildfire in recent years. Along with this fortuitous strategy, the majority of his savings, and good old fashioned hard work, Chalisea credits Don Lucho’s success to innovative takes on his mom's family recipes, and a passionate dream to bring his Peruvian culture and cuisine to his hometown.
Ivar's, a seafood chain based in Seattle, deals a little differently with the usual problems facing restaurants. For example, most companies, faced with the challenge of generating PR, just whip up more creative ads. A few years ago, Ivar's did that ... and then put them at the bottom of the ocean. The organization put out the rumor that their late founder, Ivar Haglund, had placed billboards under Puget Sound. The signs, which were supposedly placed in 1954, bore slogans like: "Ivar's Chowder. Worth surfacing for. 75¢ a cup." Ivar's latest trick is no hoax: while some business owners have protested Seattle's minimum wage hike to $15 an hour minimum wage, the restaurant is rolling out a new, higher wage structure to staff before the phased deadlines.
There's a reason the great Tina Fey once said that her job producing, writing, and starring in 30 Rock was less stressful than "managing a Chili's on a Friday night." The job is set up to encourage stress: everything you have to do needed to happen five minutes ago, it's a multitasking nightmare, and you're dealing with the public. Often, the public is hungry. Always, the public seems to have gone out to eat because they're not allowed to abuse their families at home. You get the idea: food service is stressful.
High stress. Low pay. Little to no job security. There's a reason that many of the food service occupations PayScale examined for its recent Restaurant Report rate poorly for job satisfaction or job meaning, or both. But that doesn't mean that everyone who works in the restaurant business hates their jobs. Here, we examine some of the job titles that reported being happier at work.
When it comes to food service jobs, where you live can be almost as important as where you work. While waiters at Chez Fancypants will almost always outearn counter staff at FastBurger, working in certain metro areas will give you a decided pay advantage. PayScale's Restaurant Report breaks down the highest (and lowest) earning locations for food service workers.
An HR manager once told me that he preferred to hire workers who had at least some food service experience on their CV. "No one knows how to work harder than a person who has worked for tips," he told me. But does that hard work translate into a decent salary? PayScale's Restaurant Report shows that the answer is often no.
Chocolate has been linked to some of the "feel good" chemicals in our brains, so professional chocolate tasters and entrepreneurial chocolate consultants must be some of the happiest people on the planet. Their dentists must be getting rich, too.