In Las Vegas, Restaurant Server Is A Serious, Well-paying Career
“If it doesn’t work out, I can always wait tables."
Chances are, you or someone you know has uttered those words at some point. Long before Uber became America’s side hustle of choice, restaurant server was the favorite fallback for several generations of Americ.
“It was just something you kind of fell into because you didn’t have anywhere else to go,” says Mark Steele, who began busing tables at his family’s restaurant, the former Aristocrat, when he was 10, and became a server at Spanish Trail Country Club on his 21st birthday.
The workforce has changed over the past few decades, however. And this Labor Day, many who labor taking orders in restaurants don’t look at it as a dead-end job. In Las Vegas, it’s evolved into a serious career.
by Al Mancini
Read the full article at Las Vegas Review-Journal
Hospitality Veteran Helps Servers Turn Their Gig Into a Rewarding Career
"Las Vegas is a city that eats, sleeps and breathes hospitality. Historically, most of the people who work in our hotels, casinos, bars and restaurants aren’t just doing it as some part-time gig while they go on auditions, rewrite a screenplay or attend college (unless they’re going to UNLV for a degree in hospitality management or some related field). They know they can make a great living doing exactly what they’re doing until the day they retire. So they take their work seriously, providing the city generation after generation of dedicated and talented restaurant employees. That is, until recently. Mark Steele wants to do something about it through his Restaurant Hospitality Institute (RHI)."
by Al Mancini
Read the full article at VegasSeven.com
Restaurant Hospitality Institute Introduces Steele Polished Servers
"National Restaurant Association states restaurants continue to be a driving force behind the nation’s recovery from the great recession. Restaurant industry job growth has outpaced the overall economy for 15 consecutive years and 1.7 million restaurant jobs will be created by 2025. The ongoing battle to balance industry growth with retaining employees is a primary obstacle restaurant hiring managers face. People Report’s research concludes restaurants in the U.S. average a 66% annual employee turnover rate. Mark Steele, a fourth generation food and beverage industrialist, recognized the frustrations and challenges hiring managers have in the hospitality industry to not only identify qualified employees in a booming industry, but to retain these employees. The time, energy, and money invested in a single employee costs a company thousands of dollars; dollars wasted every time an employee exits."
Read the full article at Food & Beverage Magazine