The Restaurant Life: A Career Built on Moments That Matter

[HearthpizzeriaB]

             We all have different paths that led us into the restaurant industry. Some of us are here for a short time, using it as a stepping stone to something else. Some of us fall into it by accident, only to realize we never want to leave. And then there are the lifers—the ones who know, deep down, that this is where we belong.

Personally, I am a lifer. And here’s why.

In the restaurant, we all have one common goal: to make people happy. It may sound simple, but it’s anything but. We serve more than just food and drinks—we serve moments, experiences, and memories. We have the unique privilege of being part of people’s lives in ways they may not even realize.

We see guests at their highest points—celebrating birthdays, anniversaries, engagements, and promotions. We get to witness their joy, toast to their success, and be a small but meaningful part of their special moments.

We also see them at their lowest—grieving the loss of a loved one, enduring heartbreak, or simply having a terrible day. And in those moments, we GET the chance to make a difference. A warm meal, a kind word, an extra-smooth cocktail, or just a little bit of extra care can turn someone’s night around. Sometimes, we even turn someone’s life around, without even knowing it. That’s what makes this job different. We don’t just show up and punch the clock. We welcome people into our home away from home, with our work family by our side. We laugh together, hustle together, and sometimes struggle together, but at the end of the day, we create something special.

This industry isn’t for everyone. It’s hard work, long hours, and high stress. But for those of us who stay, who can’t imagine doing anything else, we stay because we know: everything we do is a privilege. And that’s why I’m a lifer.

What makes you love this industry?

[LaurenB22]

We intentionally designed our kitchen to be open, because my husband and I are do everything ourselves and need to be able to keep an eye on customers while prepping and making orders. One unexpected bonus of this is how interested and inspired children are watching us work. They love seeing us shape dough, and that they can see their order being made right there. We have a 9 year old customer who asks for  job every time he comes in! Being able to inspire the next generation of little chefs feels pretty cool!

[HearthpizzeriaB]

I love that! Having an open kitchen has some amazing upsides just like you mentioned. I also think when you are very busy, it can buy you some extra good will from customers since they can see how busy you truly are at any given moment. 

[Rob]

I worked at an Izakiya a long time ago and we had an open kitchen, there was also bar seating that let you chat with the Ramen chef and see into the whole kitchen better. Kids would love to sit and watch us work, we would give them treats and stuff too if it wasn't too busy, 10/10 love the open kitchen concepts, I liked cooking there to becuase it kinda felt kinda like you were putting on a show for the customers they were alwayse so excited to watch and sometimes ask questions, was a terrific way to educate about Japanese cuisine!