5 Reasons to Become a Server in the Covid Economy

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I get it: when you were 11 years old, you didn’t want to be a waiter or waitress when you grew up.

You had more “ambitious” plans…
Dentist, maybe? Video game designer? Comedian?

Whatever it was, I bet that dream is still somewhere inside of you, slicing off tiny bits of your heart as you lay your head on your pillow every night.

But right now, you’re looking for something realistic – something to pay the bills – and maybe even something that doesn’t outright SUCK. But here’s the thing: I’m willing to bet my beard you’ve been underestimating the serving profession.

Whatever you’ve heard about serving … whatever you’ve seen … I want you to erase that out of your brain like a whiteboard. When you think of servers, you’re probably thinking of “desperate Dennis” at your local diner, running around like a chicken with his head cut off … smooching ass at every opportunity and cleaning up after spoiled children’s coke spills.

And you know what? That’s how it is for the majority of servers. They are Desperate Dennises (or Stressed Staceys).

But it’s not true for a select minority of servers who make high five figures and even six figures a year, (in many cases without any overtime at all).

In this Covid economy, you may be thinking about new directions you want to take, workable career angles, new job opportunities – and careers that will pay the bills without crushing your soul.

Here are five reasons why you should consider becoming a server in the Covid economy:

• Low Barrier to Entry

Almost anyone can become a server in almost any city. You don’t need a fancy resume. You don’t need technical skills. And no expensive certifications. And the hiring process is generally pretty easy. Don’t get me wrong: you want to prepare yourself; but you aren’t going to be killing yourself preparing for years or even months on end.

• Plenty of Opportunities

Now that restaurants and bars are mostly open again—and especially with so many people on unemployment – now is the perfect time to capitalize on opportunities presented. Many places are looking for reliable servers. Jump on that train now before it passes you by.

• You Can Make a LOT More Than You Think

It’s a pretty safely-kept secret among elite-earning servers that in this profession, you can make a whole lot more than most people typically realize. Most servers don’t work in the right restaurants, and they don’t do the things that lead to the big bucks. But making a lot of money is absolutely possible as a server. Believe me, I’ve hit six figures, year after year.

And I’m not the only one. Not by a long shot.

• Being a Server Can Be Fulfilling

Key phrase, is “can be.”

It’s probably not for most servers. But it can be – if you play your cards right. And when you do, it’s a beautiful thing. Owners kiss your ass. You’re viewed as indispensable. And you have the satisfaction of knowing you’re playing an integral role in helping your guests enjoy their lives more fully.

• It Can Be One of the Least Labor-Intensive Jobs Around

Again the key phrase, is: “can be.” Do most servers work their tails off for lousy pay? Probably. But, bless their hearts, they don’t have my program.

Being a server isn’t as sexy as being an FBI agent or a Victoria’s Secret model. It’s not as humanitarian and Mother Theresa-esque as becoming a nurse or a social worker.

But, you know what? It’s seriously one of the best careers around. And you should definitely give it a try.

By the way, have you seen my course? The Valdivieso Method: Discover the Proven Secrets of the Highest-Paid Professional Restaurant Server on the Planet!

Go take a look.

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Jonathan Tisch

CEO Loews Hotels & Co-Owner of the New York Giants

“Over the last few years, my family and I have had the pleasure to watch and enjoy, as Eric Valdivieso, nightly deliver a dining experience that is truly enjoyable. From the moment that we are welcomed by Eric at the door, to sitting at the bar and enjoying the suggestions and company to an amazing dinner, it is always one of our favorite nights. And Eric graciously and seamlessly choreographs this entire experience, without breaking a sweat. Eric truly understands hospitality, and what makes a great restaurant so great.”