OPPORTUNITY OF FAST FOOD RESTAURANTS

              Most fast food restaurants service jobs are entry level and require a high school diploma or less. Generally, training is received on the job. However, those who wish to work at more upscale restaurants, where income from tips is greater and service standards are higher, may need previous experience or vocational training.

1. Education and training  

There are no specific educational requirements for most fast food restaurant service jobs. Many employers prefer to hire high school graduates for waiter and waitress, bartender, and host and hostess positions, but completion of high school usually is not required for fast-food workers, counter attendants, dishwashers, and dining room attendants and bartender helpers. Many entrants to these jobs are in their late teens or early twenties and have a high school education or less. Usually, they have little or no work experience. Fast food restaurants service jobs are major source of part-time employment for high school and college students, multiple job holders, and those seeking supplemental incomes.

All new employees receive some training from their employer. For example, they learn safe food handling procedures and sanitation practices. Some employers, particularly those in fast-food restaurants, teach new workers using self-study programs, on-line programs, audiovisual presentations, and instructional booklets that explain food preparation and service skills. These training programs communicate the operating philosophy of the restaurant, teach formal serving techniques, and instill a desire to work as a team. They also provide an opportunity to discuss customer service situations and the proper ways to handle unpleasant circumstances or unruly patrons.

2. Other qualifications  

Usually fast food restaurants rely on good food and customer service to retain loyal customers and succeed in a competitive industry. Fast food restaurants serving and related workers who exhibit excellent personal qualities such as a neat appearance, an ability to work as part of a team, and a natural rapport with customers will be highly sought after. 

Waiters and waitresses need a good memory to avoid confusing customers' orders and to recall faces, names, and preferences of frequent patrons. Knowledge of a foreign language can be helpful to communicate with a diverse clientele and staff. 

3. Advancement 

Due to the relatively small size of most food-serving establishments, opportunities for promotion are limited. After gaining experience, some dining room and cafeteria attendants and bartender helpers advance to waiter, waitress, or bartender jobs. For waiters, waitresses, and bartenders, advancement usually is limited to finding a job in a busier or more expensive restaurant or bar where prospects for tip earnings are better. Some bartenders, hosts and hostesses, and waiters and waitresses advance to supervisory jobs, such as dining room supervisor, maitre d', assistant manager, or restaurant general manager. A few bartenders open their own businesses. In larger restaurant chains, food and beverage service workers who excel often are invited to enter the company's formal management training program.

TO BE CONTINUED