Style Magazine - - Opinion - BY NIVARD NEL­SON, COLUM­NIST It is some­thing to be proud of?

Why do we as so­ci­ety look down on hos­pi­tal­ity work­ers? Why do we think that they are only do­ing ‘that’ job till they can find some­thing else? Why do we see it as some­thing that we can do if we cant do any­thing else?

Yes, for a long time hos­pi­tal­ity as a ca­reer was not some­thing that peo­ple strived to be a part of, but that is chang­ing.

Be­ing a chef was the seen as one of the few ca­reer choices that was ac­cept­able for peo­ple want­ing a ca­reer, but for wait staff, baris­tas, and bar­tenders it was just some­thing to do un­til some­thing bet­ter was found.

Now that per­cep­tion has fi­nally turned the corner and work­ing in th­ese jobs peo­ple have come to see th­ese as ca­reers.

Part of the prob­lem arises from em­ploy­ers be­ing un­will­ing or un­able to cor­rectly train staff, es­pe­cially wait staff. Far too many staff are just shown the ba­sics and then are ex­pected to learn on the job with not for­mal train­ing struc­ture or pro­ce­dures in place.

The in­dus­try is part of the prob­lem and does not pro­vide path­ways for staff to progress and see that they can have a ca­reer in the hos­pi­tal­ity in­dus­try.

Restau­rants, cafes and bars seem to be open­ing in Toowoomba ev­ery­day and the op­por­tu­ni­ties that ex­ist should

ex­cite peo­ple who love be­ing part of the hos­pi­tal­ity

in­dus­try. The ca­reer path­ways are wide and var­ied and can lead to long and ex­cit­ing job prospects.

With the skills be­ing learned both for­mally, which may be in the way of a qual­i­fi­ca­tion, through to the in­for­mal skills learned on the job hos­pi­tal­ity work­ers are grow­ing in num­bers and we need to be en­cour­ag­ing peo­ple to see it as a ca­reer.

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