On the Job in a Restaurant

On the Job in a Restaurant book cover — On The Job by Jessica Cohn in a Restaurant RED CHAIR PRESS

On the Job in a Restaurant — page 1 — Jobs in Hospitality The kitchen and dining areas are filled with activity even before the doors open Servers listen to details about the night’s specials The manager makes sure the tables are ready Opening Opening a new restaurant is a big undertaking You need to find a good location The food has to be interesting and delicious And it should be priced well The place must look and feel welcoming I’ve worked as a cook a server a manager says Briana Fore She runs a restaurant that just opened in Oregon The first days were hard she says I had all the knowledge of what it takes to open a place she adds Still it’s challenging So many little things need to be covered 4

On the Job in a Restaurant — page 2 — The restaurant business is not easy But this profession can be rewarding Adults in North America buy food or drinks from restaurants nearly five times each week on average Feeding all of those people keeps plenty of workers busy Eating Out Over the Ages Roman Empire The empire was at its height in the year A D 117 or so People traveled to marketplaces which grew as the cities did Inns opened along the roads where the travelers could eat France after the Revolution Only the rich had chefs before the revolution which ended in 1799 Then the ruling class was overthrown The chefs were free to bring fine dining to the masses Modern America The first McDonald’s opened in the 1940s It offered low-priced food fast In 1954 Ray Kroc bought the place He turned the new fast-food concept into a chain of restaurants 5

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