I’m working for the insurance, partly.
I’ve been a professional cook since 1983. In that time, I’ve worked for too many different restaurants to count. Why? Because in most restaurants there is simply no compelling reason to remain any longer than the job interests me:
• No health insurance
• No retirement plan
• No paid vacation
• When your immediate superior is the owner, there’s no room for advancement
I’ve been in pretty good health all my life. I can’t even remember the last time I called in sick to work, and so haven’t thought about insurance that much. I’m also unmarried and childless. However, I haven’t seen a dentist since I was 21, the last year my parents’ policy covered me, because I simply could never afford it. And my teeth are bad now. I turned 40 last year, and I’ve read about the things that start going wrong after 40. I’ve also been getting those letters from the Social Security Administration telling me how much I’ll be getting in benefits when I retire, and I’ve looked at those and said, “Holy $#@! I can’t live on that!”
So after I was laid off from my job cooking for yet another locally-owned restaurant, I took myself down to a local corporate hotel and applied for a cooking job in their restaurant. They didn’t need any cooks, but they needed a dishwasher and offered me the job. My first reaction was, “You gotta be kidding me!” (not out loud, though!). I didn’t want to wash dishes after cooking for 23 years.
But then the interviewer mentioned the health insurance, and the 401k plan. I realized that the dishwasher pay wasn’t much lower than what I made cooking for local restaurants in this skinflint town, and those benefits sounded good. So I went ahead and accepted the job. I consoled my ego with the knowledge that I could probably move into a cooking job when one opened up.
So I may be a dishwasher now, but the embarassment is offset by the fact that I have full medical, dental, vision, and prescription coverag, a retirement plan, and a paid vacation. And it’s a union job. And I have all sorts of room for advancement should I choose to pursue another direction within the company. And it’s a relatively no-stress job, which cooking isn’t 