My first hospitality job

My first job working in the hospitality industry was when I was 15 years old.

For a short period, I worked at the Oregon State Fair in the Boop's Burgers Shack during the summer of 2005; it was a hot season, with the Fair held in August/September, and I took pride in providing fresh squeezed lemonade, and a smile with every transaction. I finished the job with about $500 in my name after taxes and felt like I was so rich!

After the summer ended, and I went back to school, my thirst for financial freedom had been tasted, and I desired more. I was lucky to be offered a job as a dishwasher at Wild Pear Restaurant & Catering in Salem, Oregon. The Restaurant was just a few miles from my house and my parents were gracious enough to provide transportation and permission for me to activate a cell phone. I remember creating the idea that this was my pathway to eventually purchasing a vehicle and even more personal and professional growth. Being a country kid who lived several miles from town, this was the only option to access more opportunities. I worked extremely hard, picking up late shifts to wash on the weekends, and I enjoyed the pace and the systematic organization of the tasks. I will never forget the smell of my clothes the next morning after a kitchen shift...always straight to the laundry! I learned a lot from the owners of the restaurant and the Executive Chef: passion for food, timing, organization, teamwork, and the execution of providing a great customer experience. These are tools that I have carried with me into every single position that I have held since.

After several months in the role of dishwasher, I was promoted to a hostess, and I enjoyed the customer-facing aspect of this role...in conjunction with serving as a teammate and face of the restaurant. I am forever grateful that at only 15 years old I was given this opportunity by Cecilia Ritter James and her late sister, Jessica Ritter . I have continued to admire the work that they have done as leaders in the restaurant community and the foodservice industry.

"Wild Pear Restaurant & Catering was a launch point for me as a young person, and I cannot articulate enough how important to me that I was given a chance to not only work in the industry, but also grow in responsibility on the team and learn such important lessons."

Inspired to give a young person a chance?

I'd like to invite you to our upcoming webinar: Win-Win for Hospitality: Young Talent & Compliance Essentials Wednesday, July 31, 2024 @ 10:00 AM (PST) Young people can help hospitality employers meet current workforce needs while gaining valuable skills and interest for future restaurant and lodging careers. Youth employment can be a great option for employers, but businesses should first understand BOLI’s simple but important rules for hiring minors. This interactive webinar will cover information on obtaining annual employment certificates and address common issues and considerations, including:

• Limitations on working hours
• Payroll issues
• Working conditions and breaks
• Youth employment checklist

Get the scoop on youth employment compliance and have your questions answered!

REGISTER NOW!