Then there is another key factor Kierski highlighted: the style of the restaurant, and how that can inform whether a managerial position is desirable or not. "I would rather be on my feet running around all day because time just flies," he says. For one, he simply preferred the role of being a waiter, even if managing involved more leg work. In Kierski’s case, becoming a manager wasn’t appealing for multiple reasons. “Unless these workers are lucky enough to get a job doubling or in some cases tripling their income then it's going to be practically impossible for them to immediately take over those expenses,” said one LinkedIn member, noting that she works with caregivers who are wary of the cliff effect. In some cases, people might fear the “cliff effect,” which describes when a promotion would raise a worker’s pay just enough to make that worker ineligible for government assistance, but not enough to cover the loss of that assistance. A number of workers in hourly jobs - nevermind those other roles - have expressed a variety of reasons for doing not accepting promotions. The idea of avoiding a managerial role isn’t all that subversive, if you listen to enough stories. “After about a month of managing, I found myself doing maybe 20 percent less work for about one-third of the money, as well as ridiculous tasks like counting all the change in all the drawers at the end of every night.” When becoming manager isn’t desirable “I took the manager position during weekdays and maintained my waiter position on weekends for cash flow,” Kierski says. What he found was that he did less work, but for much less pay, while also tasked with tedious responsibilities. He noticed this as he worked in both a waiter and manager role at the same establishment. In Kierski’s case, becoming manager was simply not worth it, in a very literal, monetary sense. “Manager positions seem like almost an insult because it's called a promotion, but you make much less for the same amount of time and headache,” he says. If you’re wondering, there’s a reason Kierski totally glosses over the idea of becoming a manager. “The only step above was to be the owner, which I don't have millions for.” When I became a waiter it was basically the ceiling of what I could achieve over there and that was like seven-ish years ago,” Kierski says. “What you don't learn is how to move ahead. Then there are factors that he’s much less enthusiastic about. “First steps and words like 'daddy' were there for me to witness and enjoy and those moments are priceless.” “Because of the way things worked out, I didn't miss a thing,” Kierski tells LinkedIn. Take 27-year-old Lucas Kierski, a Brooklyn-based waiter who has worked in the restaurant industry for over a decade, and loves what the flexibility of his schedule means for his ability to raise a family. Those managerial positions are generally desirable too, since they usually involve less taking of orders, and more giving them, while making more money.īut that's not always the case. So, if a worker does a great job for long enough, you’d likely expect her to be on the way to becoming a manager. Promotions are widely accepted as a sign of excellence.
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