I’ve been doing a lot of thinking about the future and career paths and I’ve been heavily considering serving/bartending. I’m not talking about chillibees types of restaurants, I’m more looking at fine dining restaurants in places like NY/LA where dishes are $100 with $1000 bottles of wine. After some research, it seems the ceiling can actually be quite high (anywhere from $75k to well over six figures).

I’ve never wanted to go in a “college” career path where a lot of positions start at $60k and you have to dedicate your life to your career. The restaurant industry supplements my lifestyle. I love working with people; I don’t see serving as slave work, but rather I’m welcoming a guest into my home and I’m taking care of them.

Any insight or things I might be missing? I won’t lie, I’m sure I’ll looked down upon by some friends/family for not ever “moving on” from serving, but it doesn’t bother me that much. I’m mainly concerned if there’s some crucial points I’m missing, which is the point in this post.

Thanks