What I’ve Learned about Social Work from Waiting Tables
As an intern with the NASW and a senior-level BSW student, I have been exposed to a lot of social work methods and ideologies in the last few months. I’ve come to view each new theory (as in systems) and perspective (as in strengths) as a new tool that I can carry with me into my upcoming work, whatever that may be. However, in seeing what these tools look like, I have begun to see similarities between them and some that I already had.
Okay, a little background here- I am a 7 year restaurant veteran. I’ve done almost everything there is to do in restaurants. I’ve worked my way from bussing tables to washing dishes to catering to cooking to serving to bartending and finally to managing a restaurant. In this time, I’ve established some methods of interacting with people. I’ve recently found that these steps mirror many intervention processes used by professional social workers.
For example, a good social work intervention begins by building rapport. This eases the client into a situation in which they may feel less anxious and more willing to communicate. When I work with a table, the exact same thing is true. As I greet a table, it’s important to do something to make a connection- remark on someone’s shoes, ask about the weather, talk about sports, etc. Any of these things can make your guest feel more comfortable. A more comfortable guest is more likely to spend more money and tip better, and a more comfortable client is more likely to be responsive to the helping process. These strategies are essential in both fields.
Additionally, managing at the restaurant has really reinforced the importance of reflecting emotion and making empathetic statements. A guest at the restaurant may have a steak cooked improperly, for example. In this situation, it is essential that the guest feel like I care about their steak, and that I want it to get better for them. This too has many parallels to social work- when a client presents a new dynamic, it is essential that they be heard and understanding in an empathic way. And while the stakes may be different, the method is the same.
Managing has also introduced some more macro themes to my restaurant experience. Now, no longer am I responsible for my own guests, but for every guest that comes through the doors of the restaurant. Ensuring that they’re experience is a beneficial one is my key responsibility, and this must be done while balancing books and ensuring that cases of meat aren’t disappearing out the back. This is similar to what many administrators must do in their work- ensuring that their clients are being served while making sure the agency doesn’t go under--- again, similar methods, different tasks.
Of course, there are major differences to be found between social work and
waiting tables. Motivation is one. When I’m waiting tables, I only care about whether my guests have a good experience because it will mean I make a larger tip from that guest. In social work, the motivation is much less fiscal and, I should hope, more altruistic. Also, a person’s life isn’t likely to be ruined by an improperly prepared steak.
However, the lessons that can be learned from customer service cannot be underestimated. If a guest comes into my restaurant and doesn’t receive a warm and friendly greet, they are less likely to return. If a client is not treated this respect and warmth when they enter an agency, they are less likely to be helped. And ultimately, a client not being properly served by a social worker is must more tragic than me receiving a sub-par tip.



Recent Comments