By Jessica Dickler, CNNMoney.com staff writer
NEW YORK -- With job openings few and far between, skilled professionals are trading their business suits for aprons - with mixed success.
Ramy Sukarieh, 32, worked in Credit Suisse's multi-asset class solution group in New York until he was laid off in October. He has tried to find a part-time position waiting tables, but he's been turned away from many restaurants and coffee shops in his upscale Brooklyn neighborhood, he said.
Faced with a job market that gets tougher every day, out-of-work professionals are heading to the service sector.
By Jessica Dickler, CNNMoney.com staff writer
NEW YORK -- With job openings few and far between, skilled professionals are trading their business suits for aprons - with mixed success.
Ramy Sukarieh, 32, worked in Credit Suisse's multi-asset class solution group in New York until he was laid off in October. He has tried to find a part-time position waiting tables, but he's been turned away from many restaurants and coffee shops in his upscale Brooklyn neighborhood, he said.
"Every place I go they say you're the 20th person who has come today."
Now Sukarieh, who is from Lebanon, is trying to tutor others in Arabic, French or math to help cover costs, which include rent and his student loan. He posted an ad on Craigslist but so far no one has signed up.
"If I don't find a job within a month or so I have to move out and live with my brother."
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Search by Company | Search by IndustryFor Maggie Seidel, 32, finding a temporary job has worked out. She was an associate director of an art gallery in New York until she was laid off in December. With few openings at museums and galleries, Seidel has been babysitting a few hours a week for extra cash to supplement her severance.
The work, taking care of a nine-month old baby boy, pays $17 an hour, which Seidel says helps with the "day-to-day expenses" and still leaves plenty of time to work on her resume and apply to other openings in her field. "It gives me the flexibility to job hunt at the same time," she said.
While part-time work can help fill the void between jobs, there is an economic downside, warned Brad Jensen, Associate Professor at Georgetown University McDonough School of Business.
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There is a trickle-down effect that happens when these professionals "displace the workers that would otherwise have those jobs who are potentially out of work," he explained.
In addition, Jensen said, "The cost of professionals taking these kinds of jobs is that, as a society, we're not fully capitalizing on their potential," Jensen said. "They're underemployed."
But if one doesn't need an MBA to wait tables, these days, it doesn't seem to hurt, at least for the job-seeker.
"People come in every day asking if there are openings" said Cleve Mash, who owns three night clubs in West Palm, Fla. If a position is available, Mash says he is eager to fill it with a skilled professional between jobs.
In fact, many of the bartenders, bouncers and servers employed at Mash's clubs are out-of-work mortgage brokers, loan officers and real estate brokers, he said.
"It helps my business tremendously because you have someone that has a professional mentality," he said, "they're going to come in on time and take the job very seriously."
More than 2.6 million people lost their jobs in 2008, bringing the national unemployment rate to 7.2%, according to the Department of Labor.
And the so-called under-employment rate, which counts those part-time workers as well as those without jobs who have become discouraged and stopped looking for work, rose to a record 13.5% in December from 12.6% in the previous month.
The number of people working part-time jobs now stands at 8 million, the highest number since the Labor Department started tracking the data in 1955.
While Sukarieh is hopeful that he will land a part-time job soon, he believes it will take months before he will be able resume his career in the financial industry. "I'm not going to leave the financial industry but it's going to take some time," he admitted.
On the upside, when the economy does begin to bounce back and hiring resumes, unemployed and underemployed workers with gaps on their resumes will likely find full-time jobs again in their respective fields without trouble, Jensen said.
>>>Next: Companies That Hire Part-Time Workers
"There will be a lot of people out there who have a one-year gap [on their resumes]," he said. "I don't think it'll be a Scarlet Letter or anything.
Mar 21st 2009 @ 8:52PM Karen
My husband and I own a restaurant. Working on the floor or in the kitchen requires a great deal of skill, and we choose our employees carefully. We find it insulting that there is an attitude out there that these execs "Can't even find a job at a restaurant" because somehow restaurants take anyone. While there are places that have lax standards, a good restaurant hires experienced, skilled workers, just like any well-run business. We are proud of our staff. Most of them have chosen the restaurant industry because they love it, and they love food. We probably wouldn't hire an ex-exec or corporate person because it would be obvious that we would just be a temporary fix until this person could get another office job. Stop insulting restaurant staff and employers!
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Mar 20th 2009 @ 7:50AM jjp009
Karen: I was thinking the same thing. That's pretty insulting to make it seem that restaurants are the last resort of the free open market to find a job. Like the total dregs of society are the only ones working there. That is why I ONLY eat at resturants that hire professional servers, not actors, writers, executives, etc. These people don't give a damn about your restaurant and are just waiting for something better. Yours sounds like a great place to have a meal. Keep it up (as long as you can)!
Mar 20th 2009 @ 8:07AM sheryl
I concur...i waitressed for years and I know first hand waiting tables takes organization,people skills utilized not only with the public constantly but all of the staff as well.There is a lot more as well and hopefully these laid off executives will get a taste of what it's like and have more respect for other professions...including bigger tips;-)
Mar 20th 2009 @ 8:22AM Gary
Well written and stated Karen...I respect good qualified servers as there is a big difference. Good qualified servers can make or break your business. I always tip a good server 20% and more if I have a small bill. There is no shame in any honest work and we all have our skills and niche!
Mar 20th 2009 @ 8:22AM ioladi
This economy sux! I am trying everything I can to save some money.. a great way is to cook home more... My gf bought me this cookbook called "Get in the Kitchen, BIT@HES!" (bitchcooks.com)- now whenever she comes over she says "What's for dinner BIT@H?" or " Get in the Kitchen, and make me some food, BIT@H!" .. Yeah.. real fun... so tonight, I am gonna put on the apron on the front page of the website, make her the dish called "Bend Me Over Beef" and shove it up her butt... how you like them apples, sweetie pie?
Mar 20th 2009 @ 9:23AM CJ
I'm glad to hear that you take pride in your business and think your employees do too. The fact is simply, most restaruant staff aren't there to climb the ladder of success to be top waiter or pay off their home and have health benefits. Working in a restaruant does NOT require a formal education and your typical server is not an over-achiever. Servers don't even make minimum wage....who are you kidding? Hummm...a female high school drop-out can wait tables and work in the kitchen of a restaruant...and an exec. can't?
Mar 20th 2009 @ 8:36AM patti
The article makes me angry too,,, as if "service work" is "beneath" them,,, maybe if they were service focused to begin with they wouldn't be out of a job!
Mar 20th 2009 @ 8:51AM tio tony
Thank you Karen, I could not have said it better myself. After 35 years in all phases of food service it galls me to no end how people look down on us. I'd like one of thes "professionals" to try to multi-task and keep up with me in the kitchen, they might last an hour!
Mar 20th 2009 @ 9:03AM George Babcock
I hold a Bachelors degree in business management and I have very little culinary training in High school(20years ago). classes foods 1-4 and fast food industry introduction. Granted, I have never worked in this feild. However, how much education or experience does one need to wait on tables or flip a burger. Remember I hold a Bachelor's degree in Business management. I can aapreciate you wanting the most qualified canidate for any position. My question to you is what kind of experience or education did you and your husband have in order to open your resturant? In America a business owner doen't even need a degree just the want to be successful. My last "office job" position paid $60,000 a year, I spent four years in college in order to qualify for this position. Not many grill cooks,servers or dishwashers make close to that or put that much effort into a career. The only employees in most resturants that make close to that is the"owner". So please, stop insulting us with an education and forgive us for thinking the resturant industry isn't held in the highest reguard. Maybe the next educated person can serve tables while consulting with you to make your business more successful, But that is what concerns you most about "Office professionals" working in your industry. The fact they may know more then you!
Mar 20th 2009 @ 9:14AM Restaurant GM
Karen, I completely agree. Outsiders always think the restaurant industry isn't a real career-"you must be doing something on the side. Most people can't grasp the actual work that goes into running a restaurant/lounge/bar. The long hours, the stragtegic planning & training. They actually think its all fun and games. Unfortunately, our industry will probably always be considered temporary fix. but I will tell you within the past 8 months I have turned away so many applicants because of their temporary mentality.
Mar 20th 2009 @ 9:31AM Dean
I have been in the food industry over 30 years. I came from another industry when I was laid off. Any restaurant that would not hire an ex exec should have their head examined. Not only do these poeple bring in a respectable network into their place of business, they also help raise the bar at the establishment. If it helps one person make a better life then mission accomplished. I am appalled that some foodservice establishments would not even interview an ex exec. Whatever happened to helping someone out. In an industry that consistently is in a labor crisis, usually from turnover, and with food saftey being a huge issue, even if the person came and left, they may be able to leave a positive impression for the people who hired them and the people the worked with and brought in. Stratagize for tomorrow. In the end if a worker leaves, it is you that have failed, and life still goes on.
Mar 20th 2009 @ 9:30AM Tim
I agree with you a thousand percent..........We get the same thing in remodeling........Oh anyone can do that....Yeah right!
Mar 20th 2009 @ 10:10AM Stephanie
Karen--
I have great respect for people who work in the hospitality industry and do their job well. I worked in restaurants wen I was younger, but I know that people work just as hard in hotels, nightclubs and a thousand other hospitality venues. However, my understanding is that the hospitality industry has been hit hard in recent years. For example, Ohio recently hit its 17-year low with hospitality and leisure leading the way to their economic slump. In fact, hospitality was faltering there even before the big housing crisis and the hefty bailouts of late. So, it seems to me that these people who can't find work in their own professions are out of luck even trying to find a job in an industry that usually has an abundance of employment opportunities. As I said, even I took advantage of the wealth of employment opportunities in restaurants when I was still in school. It was hard work, but it was a very rewarding experience and helped make ends meet.
Mar 20th 2009 @ 10:17AM dcaj
I dont believe he is insulting your business or sector. He may have had experience in the past in waiting tables.
You may be passing up a great employee.
Mar 20th 2009 @ 10:24AM jennifer
Karen,
I agree with your post completely! I too find it offensive that people just assume that because they have a degree in something completely unrelated, they are more than qualified.
I worked as a waitress all through high school and even college. After that I still choose to work in the restaurant field. It was hard work. I was a restaurant manager for three years before the longs hours were to much to handle. I might have been manager but I also waited tables, jumped on the lines, bussed tables, where ever my help was needed at the time.
When it came time to hire, I chose people who needed a job and maybe didn't have a college degree. People some times assume that those who aren't college educated are lazy or underachievers. I am here to tell you that not everyone has the same opportunities; Not everyone can afford to go to college. In fact one of my best waitstaff quit high school and got her GED to enter the workforce to help support her family and she was an incredible worker, who made an average of over $30 and hour. (just a side note, the restaurant helped put her through school and she is now the accountant for the 4 restaurants the owner has)
Whenever a college educated, out of work, "professional" would come in and in a way "demand" a job, it would irritate me to high heaven. It might not seem like it but servers have an extremely hard job. They take the brunt of a lot of guest disappointment. If the wait is to long, they are sat next to loud people, a crying child, rude people, if they made the kitchen makes a mistake, if the dining room is too hot/cold...etc. They are the liaison in a sense between all those departments and they are the ones to catch the flack, even though it has nothing to do with them, and sadly it is sometimes reflected in their tip. They need to deal with people who eat and then give a lecture about they don't believe in tipping, the ones that insist on giving a religious lecture before handing over theirs, and the ones that leave a dollar and make a scene like they gave you a 100. Yet they still need to keep a smile on their face.
Some of these "professionals" would come through the door and when asked about experience they'd make comments like, "Well I have a degree" or "If that guy can do it, I'm sure I can.". Apparently these "professionals" have forgotten that not having tact and putting down current employees, gets you no where.
Don't get me wrong it's, not all people, certainly there are college educated people who are more than qualified, but it's the sense of entitlement that some people feel simply because they are educated and out of work.
In many cases, those who come in and act that way are given an option. The SAME option I gave high school students who aren't yet 18 and older young adults with no waiting experience. Start in my dish room and bus tables on the weekends to work your way up or find something else.. 1 in 20 take the offer. I guess they aren't that hard up for a position.
Mar 20th 2009 @ 11:48AM Bob Halfpenny
You have made some excellent points. I have been in the hospitality industry for a little over 50 years and can attest to the high skill level and organization needed by EVERY employee. To become a general manager of several upscale restaurants, I had to make it as a "lowly" dishwasher first. In case anyone might think, "what's the big deal about washing dishes", all one has do is see the piles of dishes and a line of diners waiting to be seated for lunch.
Mar 20th 2009 @ 10:54AM Lynn
Bravo! I am an MD and certainly would not know your
business, and would not expect you to put in a
chest tube or perform resusitations. I have kept
a garden and maintained the yard.. that likewise
requires a great deal of specialized knowledge and
skills... Most don't have a clue, do they?
Mar 20th 2009 @ 3:16PM Dallas
As a former food service worker, who is now an ex-office employee who made a decent salary, i would never seek employment in a restaurant as a way to make up for being unemployed. I agree with Karen. MUCH respect to the restaurant workers and food service employees who get up at 3 or 4am to rerport to work each morning and give up their weekends to sweat in the kitchen. While i am unemployed and do have several years experience working as a cook, i find that restaurant work is one of the most difficult jobs to do on a daily basis and i would never go back to it. Dealing with unsatisfied custumers, ungrateful people, standing on my feet for several hours and cutting my fingers or getting burned by those hot ovens is not my idea of fun. It does take great skill, dedication and love for food to work in that industry. BIG UPS to food service employees. Me? i'd rather be a custumer and enjoy the meal. Hey Karen, how about a free meal for one unemployed ex-food service worker? lol
Mar 20th 2009 @ 7:01PM Phil
I also work at a restaurant and make great money (60+ K for 35-40 hrs. a week). A talented professional in the service industry is a profession that takes great skill and hard work. The person who wrote this article knows nothing of what they're talking about. At my restaurant, a loan officer or a mortgage broker (no college required business professions) would never even have their resume considered unless they had substantial hospitality experience along with food and drink knowledge. People who think that they're over-qualified for a restaurant job just because they're accustomed to working in an office are greatly mistaken. The exception may be an establishment such as Denny's. Everyone needs to start somewhere.
Mar 20th 2009 @ 6:59AM Brenda
I am a sewing teacher and had to take a job waiting tables to make money when the school decided that sewing was not a necessary subject. I can make more waiting tables for the most part. Tips are great where I work.
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