Expectations
There are some things that employers require from any employee – regardless of title or responsibility. All employees across the industry must meet a handful of basic expectations, standards of work which ensure that restaurant and foodservice operations are successful from day to day. If you are just entering the workforce, meeting these expectations will help you gain credibility and respect from your coworkers and managers. Once you are a manager yourself, you will see the value of these qualities in the people on your team. In total, these are the qualities and expectations that define what it means to be a professional.
Professionalism is the combination of trained skills, polite and positive behaviors, and good judgment a person uses at work.
Your Presence at Work: Attendance, Appearance, Attitude
It all starts with showing up. The most basic requirement for any employee is to be at work, ready to work, when scheduled to work. There are lots of lower-talented workers in every job, people who consistently get every promotion because of one simple fact: they can ABSOLUTELY BE DEPENDED ON TO BE THERE WHEN NEEDED. Likewise, there are tons of smart, talented people who can’t hold a job for ANYTHING because they can’t be depended on. You probably know people like this on your sports team, your theater troupe, your culinary class – they are nice enough people… but they are corn-flaky flake-flakes, people who can’t be trusted to do what they say, when they say it.
They are unprofessional. And they are going to have a rough time of it in the business world. Since you are CLEARLY not one of those people, pay careful attention to this post. It contains the absolutely most essential characteristics hiring managers are looking for and which you need to develop to get and hold a good job, REGARDLESS of where you end up working.
Attendance
People are depending on you. There. I said it.
You. Are. Necessary.
If you are not able to go to work because of illness or an emergency, you should “Call out” as soon as possible, preferably 24 hours before you are scheduled to work next. If you are running late, be sure to contact your manager before your shift begins. Never just show up late. You’ve got a cell phone. Use it.
When it comes to attendance, staying in communication with your immediate boss is incredibly important. This is why “no call/ no shows” are so bad. If your boss is getting ready for a shift, is expecting you to show up at any minute, and you don’t make an appearance – you just made his or her life really difficult. To the best of your ability, NEVER EVER EVER miss work without telling your boss first.
Most employers have a detailed method for keeping track of (and punishing) tardies – often a point system. Get too many points in a particular period? You’re terminated… automatically. Here’s a fairly common point system used at several resorts, theme parks, and restaurants:
- Come in late or leave early – 1/2 pt
- Miss over 1/2 of a shift – 1 pt
- Call out, regardless of the reason why – 1 pt
- Call out, regardless of the reason why on a key event day – 2 pts
- No call/ no show – 3 pts.
In this system, acquiring 5 points within a 6 month period results in termination. In many restaurants, your first no call/no show gets you fired. Even if it’s not your fault. Even if it’s your first violation.
At my last restaurant, we held preshift meetings twice a day outside the back door, 15 minutes before everyone was to take their spot for the beginning of the shift. Because we were busy and had lots of employees, many were looking to pick up extra shifts, and I invited employees who wanted extra work to come to the preshift meeting. Anyone who wasn’t dressed and ready to work at the beginning of lineup was in danger of another employee snagging their scheduled position. Then the late person would get written up and sent home.
Get your position snagged three times in a month?
Go find another job – we don’t need you and it doesn’t look like you need us either.
Calling out for personal reasons is acceptable. You’ve been really stressed trying to finish a term paper or your mom is sick and you have to take care of her or your honey-boo just left you to date your best friend… there are lots of reasons to call out.
Calling out because you want to go to a beach party with your friends, posting pictures on Insta, and telling everyone at work how much fun you had while they were working twice as hard to cover your responsibilities?
That’s low, bro. And it will probably get you fired. Or hated. (Or both).
Appearance
You will be working with food and people – preparing, serving, and removing food or greeting guests. In the restaurant and foodservice industry, cleanliness and neatness are absolutely essential. Employers expect employees to be clean and neat in their appearance every day. This is true of EVERY job – not just foodservice occupations.
You MUST come to work looking professional according to the standards of that particular workplace.
This covers everything from clean nails and hands to washed hair. Clean, well-maintained, and ironed uniforms are also required, whether you are in the front or back of the house. All of this together? It comprises your professional image.
I have been known to fire brand new employees for coming to work with extravagant nails, hair too long to control with a net, hat, or hair covering, or with banned, excessive jewelry. Was I being too harsh?
No. The new employee was demonstrating by their appearance that they don’t understand what it means to be professional. Like me, lots of employers don’t have – or won’t take – the time to teach new employees how to dress. This is one of those things you have to learn on your own.
Traditionally, cooks and chefs wear the following:
- Comfortable leather shoes that are polished and kitchen safe (with nonskid soles and closed toes)
- Trousers (either solid white, solid black, black-and-white checked, or black-and-white striped) that are hemmed and fit appropriately, possibly with a belt
- Clean, ironed, white double-breasted jacket
- Clean, ironed apron
- Clean neckerchief, usually knotted or tied cravat style
- Hat or toque
Front-of-the-house uniforms vary according to the operation. Servers, for example, often wear polo shirts or button-down shirts with ties. Hosts and hostesses may be required to dress according to a specific color scheme or have a uniform themselves. Jewelry and other accessories may also be limited. Nevertheless, all front-of-the-house employees must also be sure to wear clean, ironed clothing that reflects the company’s dress code.
Attitude
People with positive attitudes are more likely to be positive around guests and coworkers. Remaining upbeat and calm can help you work through difficult tasks and busy times. And taking a flexible approach, such as showing a willingness to jump in to clean dishes or help at the host stand, is also key to helping yourself meet new challenges and learn new skills.
In total, the attitude you present at work reflects the respect you give yourself, your work, and other people. You can use it to your advantage, no matter the task in front of you.
How do you demonstrate professionalism and the positive attitudes employers are looking for?
- Be enthusiastic
- Take initiative
- Show respect
- Demonstrate kindness
- Practice your communication skills
- Listening is an important communication skill. Employers report that the average entry-level candidate struggles with knowing how to listen carefully. They may not immediately process essential instructions or be able to understand how their tasks relate to the overall goals of the organization. One way to improve your listening comprehension skills is to ask questions. Other tactics include restating what you thought you heard to confirm you understood correctly, and taking notes.
- Be confident (but stay humble)
- Be ambitious: Want to learn and grow
Your Actions at Work: Teamwork, Personal Responsibility, and Ethics
You have probably heard the saying, “Actions speak louder than words.” The actions that employees and managers take in the workplace show people a lot about who they are and what they value.
The most valued employees in a restaurant or foodservice operation are able to work well with others while taking responsibility for their individual results. You will work with many types of people in the restaurant world, each with his or her own contribution to make to a business’s success. With respect for others, some basic communication skills, and a strong commitment to your work, you will be able to make good decisions for the team and for yourself.
Personal Responsibility
Performing tasks correctly is another fundamental aspect of a job. You have the responsibility to follow the directions for the tasks you have been assigned. You also must complete those tasks in the time frame your manager has assigned. In some cases, you may realize that you have an obstacle to completing a task.
Maybe you need to help the busload of guests that just came in before you con clean tables, or perhaps you have not yet been trained on how to use a new piece of equipment. Regardless of the reason, you are still accountable for the work that your manager assigned. So what can you do? The answer is simpler
than you might think: communicate. By communicating frequently and clearly you give your coworkers and managers the opportunity to help you remove obstacles so that you can complete your work..
Ethics
As an employee, you will also be expected to follow the code of conduct for your company. These codes often cover a wide range of topics, including decision making, dress code, and standards for behavior. Most companies have a written code that is rooted in the ethics of its leaders. Ethics are a set of moral values that a group of people holds. They are typically based on the principles of honesty, integrity, and respect for others. They can be influenced by cultural backgrounds, religious beliefs, personal codes of conduct, and individual experiences. They help guide the decisions people make, sometimes whether they realize it or not.
In the business world, workplace ethics set the professional tone and behaviors for employees in an operation. These codes help everyone understand what is considered acceptable or unacceptable behavior.