"I'll Have What She's Having ..." 

Dear Impress Express,

I don't know if "the grass is always greener," but I've been working a typical 9 to 5 office job (in management) for the past 8 years and am ready for a change. I know several people working in the restaurant industry and they seem much less stressed than I am. Before I make such a drastic career move, what steps do you recommend I take to find out if this is the right move for me?

Signed, "I'll Have What She's Having ..."

Dear "I'll Have...,"

First of all, you get an A+ for recognizing that you should do some research before jumping right in to a new career. All too often, when people get fed up with their job, they jump ship, which almost always forces them to take the next job that comes along.

Take the time (while you are still gainfully employed) to find out if the restaurant industry is really right for you. Maybe it's only right for your friends. Most people perceive other people's jobs as easier than their own - or at least more fun than their own. If your schedule permits, try to get a part-time job in a restaurant, so that you can actually spend some time working in a food service environment rather than just observing it.

Here are some interesting statistics: Opportunities are plentiful! The restaurant industry provides jobs for 12 million people. Nine hundred thousand serve customers in the United States and sales are expected to reach $440.1 billion in 2004. More than two out of every five people have worked in a restaurant at some time in their lives!

Not surprisingly, most of the new jobs in this industry pop up in areas where the population is increasing. A college education will help you land the managerial positions, although promotions from within the ranks are also possible. These higher level jobs include general manager, food service manager, assistant manager, and executive chef. There are a multitude of career paths to explore in the restaurant business.

Are you outgoing, bubbly and energetic? Do you have a warm, winning personality and consider yourself a "people-person?" These are the traits that a restaurant owner or general manager will be seeking for those "front-of-the-house" positions such as manager, wait staff and bartender. You have to love it. You'll be spending a lot of time in the restaurant, working long hours, including many evenings and weekends. Some restaurants stay open anywhere from 12 to 18 hours a day, and some even 24 hours a day. Restaurants are often open seven days a week.

There are also many other less visible jobs in the industry (certainly less visible to the patrons!). These include sous chef, pastry chef, nutritionist, personnel trainer, franchising specialist, and caterer, as well as jobs in purchasing, quality assurance, and food and beverage control.

In addition to recruiters and websites devoted entirely to the restaurant indsutry, there are trade shows, conferences and conventions to attend. Any or all of these resources would be wonderful places to start your research and discover whether the restaurant industry offers a career path for you.