From Serving Tables to Steady Paychecks: How Covid-19 Transformed Restaurant Workers' Careers

A Wake-Up Call in the Restaurant Industry

Five years ago, the pandemic caused a seismic shift in the restaurant industry, leading to mass layoffs and a reevaluation of career paths for many workers. The abrupt closure of restaurants left countless employees, like those in fine dining, grappling with unexpected job loss.

The Impact of Covid-19 Lockdowns

March 2020 marked the start of lockdowns that saw over 100,000 restaurants close in the U.S., resulting in the loss of more than 5 million restaurant jobs. As the industry slowly recovers, many former workers have sought more stable and rewarding opportunities outside of hospitality.

A Shift Towards Stability

Alice Cheng, founder of Culinary Agents, notes that the pandemic prompted many to reassess their priorities. Workers began exploring new careers that offered greater financial security and a healthier work-life balance. For instance, Chas Williams, a former bartender, transitioned to a postal carrier and now enjoys a predictable income of $65,000 to $75,000 a year with better benefits.

Skills Translated to New Industries

Forrest Seamons, who lost his job as a sommelier during the pandemic, found a new role as a corporate sales trainer, where he now earns twice as much as before. His experience in hospitality equipped him with the skills needed for sales, proving that the abilities honed in restaurants can lead to success in other fields.

Realizations Beyond the Kitchen

Others, like Keira Baker, realized the toxic environment often found in restaurant kitchens. After experiencing various jobs across different industries, Baker concluded that her previous work made her a "worse person" due to the stress and aggression commonly present in that setting.

Moving Forward

Most former restaurant workers express little nostalgia for their past careers, appreciating the structured work environments they now inhabit. As they navigate their new paths, many find fulfillment in the stability and predictability of their current roles, with a few still holding onto dreams of one day returning to the culinary world on their own terms.