Working in the food service industry is a common starting point for a career, but it presents grueling challenges that only veterans truly understand.
Beyond the fast-paced environment and occasional perks, the daily reality involves high-stress situations, physical exhaustion, and complex social dynamics.
From managing unpredictable schedules to handling demanding patrons, food service professionals must navigate a unique set of stressors every single shift.
In this post, we’ll explore the top ten worst parts about working in food service, providing insights into the physical and mental demands that define life behind the counter.
1. Dealing with Rude Customers
One of the most draining aspects of food service is encountering “Karens,” or customers who lash out over minor issues.
Frequently, staff are yelled at for things entirely out of their control, such as a specific item being out of stock.
It is crucial to remember that mistakes happen; however, screaming at an employee rarely solves the problem.
Instead, guests who speak politely are far more likely to receive compensation or a quick fix. Maintaining your composure during these heated interactions is a vital skill for every professional working in the service industry.
2. The Lack of Adequate Tipping
For many in the industry, tips are a significant portion of their income. This is especially true for delivery drivers who use their own vehicles and pay for their own mileage.
When a customer chooses not to tip after an employee has spent time bagging an order and navigating traffic, it can be incredibly frustrating.
While some argue that companies should simply pay higher wages, the current reality makes tipping essential for those bringing food to your table or door. Skipping the tip directly impacts a worker’s livelihood and personal morale.
3. Last-Minute Customer Arrivals
There is a special kind of dread that occurs when a customer walks in one minute before closing time.
By 9:59 PM, staff members are usually exhausted and ready to head home to their own lives. Seeing someone enter the drive-thru at the final second is often viewed as “pure evil” by staff who have already begun their intensive closing tasks.
Respecting posted hours allows employees to finish their work on time and prevents unnecessary burnout. If you see the lights dimming, it is always best to find a 24-hour spot instead.
4. Handling Massive Unannounced Orders
Placing a massive order, such as a $500 catering request, without any prior warning is a major hurdle for kitchen staff. Restaurants often lack the immediate supplies or manpower to handle such high-volume requests on the fly.
These orders take precious time away from serving other customers and can throw the entire kitchen into chaos.
To ensure a smooth experience and high-quality food, always provide the restaurant with a heads-up or place catering orders well in advance. This courtesy allows the team to prepare properly and manage their inventory.
5. Inconsistent and Flaky Scheduling
The food service industry is notorious for its flaky and chaotic scheduling. Many managers expect their staff to be “on-call,” dropping personal plans at a moment’s notice to fill shifts they weren’t originally scheduled for.
This lack of consistency makes it difficult for employees to maintain a healthy work-life balance or plan for personal commitments outside of work.
When a job requires you to be constantly available without a predictable routine, mental fatigue sets in quickly. Finding a workplace that respects boundaries and provides stable hours is a rare gem.
6. Poor Management and Toxic Leadership
Bad leadership can ruin even the best restaurant environment. Common issues include managers who resort to yelling, show blatant favoritism, or take advantage of their hardest-working employees.
Because these roles can be difficult to fill, some establishments end up with leaders who lack proper training or professional ethics.
High-performing employees often find themselves saddled with extra work because they are competent, while underperforming staff are ignored.
This toxic dynamic frequently leads to high turnover rates as talented individuals leave to find more supportive and equitable working environments.
7. Strain from Coworker No-Shows
When an employee fails to show up for a scheduled shift without calling, it places an immense strain on the rest of the team.
Coworkers are forced to compensate for the missing labor, often juggling multiple roles at once to keep the business running.
This frequently results in remaining employees having to stay past their scheduled hours just to cover the gap.
Reliability is the backbone of a functional kitchen; when one person flouts their responsibilities, the entire team suffers the consequences of increased stress, frustration, and physical exhaustion.
8. Physical Toll of Standing All Day
Working in food service means being on your feet for your entire shift, often with very few opportunities to sit or rest.
Standing and moving for hours on end, multiple days a week, places significant strain on the feet, legs, and back.
This physical toll is one of the most taxing parts of the job, especially during long double shifts or busy weekend rushes.
Investing in high-quality, slip-resistant footwear is a practical necessity for anyone looking to survive the daily grind of a kitchen or a busy dining room floor.
9. Tedious Opening and Closing Tasks
The bookends of a shift—opening and closing—are often the most tedious parts of the day. Opening requires waking up extremely early to prep ingredients, start ovens, and organize catering orders.
Conversely, closing involves staying late after an already exhausting day to deep-clean and reset the store. Both processes are time-consuming and labor-intensive.
Whether you are prepping food in the quiet early hours or scrubbing floors late at night, these mandatory tasks add hours of work that go far beyond simply serving customers their meals.
10. The Pressure of Timed Drive-Thrus
For those working in fast food, the drive-thru is often the most stressful station. Most establishments use timers to track how quickly staff can move cars through the line, creating a high-pressure environment.
The stress is amplified when customers linger at the window or are indecisive, as every second counts toward the store’s performance metrics.
Balancing speed with accuracy while managing impatient drivers is a constant mental hurdle. This fast-paced demand for efficiency can lead to high levels of anxiety for even the most experienced workers.
Declan Kelly