Not sure where to post this – not really a GQ or Cafe Society or Great Debate… anyway:
Any advice on whether this is even advisable? In order to effectively plan for my my goal of being an employer instead of an employee, I want to learn the restaurant business while keeping my well-compensated day job. Thus, I’d like to work as an unpaid intern at a particular place I have in mind. Here are some random stream of consciousness considerations:
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[li]When I’m not on the road, the place I have in mind is one of my favorite places to dine. Because of this, it seems like the perfect model environment for my education.[/li][li]The place in mind has a long history, is a wonderful spot, and by all appearances seems to be successful, again, making it the perfect model environment.[/li][li]It’s not a chain but is family-owned.[/li][li]It’s considered “inexpensive” and casual; most plates are from $9 to $20, with excellent sandwiches in the $6-7 range.[/li][li]I’m interested in the scale of this place. A franchise Little Ceasar’s is a no-brainer compared to a place like this.[/li][li]I want to learn every facet of the business and learn every job, including the management roles. I don’t want to step on people’s toes, though.[/li][li]I realize the learning is more towards my benefit rather than the restaurant’s, but I want to pull my own weight while I’m there.[/li][li]I have no credible experience (Taco Bell as a grunt, McD’s as a leader, and a pizza joint as a non-spaceship-riding delivery boy), but am an engineer with experience managing people, assets, processes, money, and machinery. Any crossover potential I can play up?[/li][li]I don’t want to be taken advantage of, e.g., “Here ya go, you can be an unpaid waiter for six months, and then we’ll let you wash dishes.”[/li][li]Should I pay them and treat it as tuition?[/li][li]I’m not interested in becoming a chef but a restauranteur of sorts (not fast food; table and bar service is essential).[/li][li]I’m not interested in attending a school for this; I want real world experience with working adults and not with 18-year-old students. In my current career, I appreciate and utilize theory, but really thrive on experience![/li][li]I could work long, weekend hours most weekends, and maybe a few hours in the evenings during the week.[/li][/ul]
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[li]Do I send a resume?[/li][li]Do I try to find the owner and schedule an appointment? What type? “Hi, I’d like to discuss a business opportunity with you!”[/li][li]How do I get my foot in the door?[/li][li]I’m guessing – rightly or wrongly – that I don’t just show up and fill out a regular employment application.[/li][li]Is it possible to even work for free? Do I have to be listed “as an employee” to ensure that liability obligations cover me while I’m there? As an “employee” do they then have to pay me minimum wage? Again, I’m in this for future money, not for a paycheck right now (but for the will of God go I). State of Michigan laws would apply.[/li][li]Am I asking for unfair shortcuts? I don’t imagine that waitstaff, hoststaff, barstaff, kitchenstaff, and busstaff are waiting patiently for a management opportunity. Am I being a jerk for not wanting to start off officially as a waiter and “working my way up”? (Even though I expect to work as a waiter in the course of the internship.)[/li][li]What incentive can I offer the owners to give this a go?[/li][/ul]
As an alternative, I can mortgage my assets, take out loans, open my own restaurant, and run it into the ground while I figure out everything myself. I’m not really too partial to this particular means, though.