It seemed like a realistic goal wanting to go back to school after taking two years off to work. Seemed being the operative word. Finding the balance between work and school is seemingly much harder than I had originally thought.
Turns out in order to pay for school, I have to work, and in order to surpass my current position at work, I need to graduate from school.
The balance of school and work is a never ending cycle, at times rewarding, and others stressful. It seems that everything is always due at the same time. And during that same time, work is crazy because well of course everything has to always happen at the same time.
It is no secret that I work full time, while going to school. In fact, it makes me extremely proud of myself that I can handle such an incredible load at the same time. My current thought process for working full time while in school full time is that a potential employer will one day see how passionate I am, and how much I can handle at one time. That is given that I can manage to pull off an honours GPA, and keep my bosses happy.
The pros for working while in school is time management. I know that there are certain days of the week that are dedicated to school and ONLY school. This semester those days are Tuesday and Wednesday. I know that if I have to complete group work, or work on a presentation, these are the two days that I can stay after class and dedicate just to school.
I know that Fridays and Saturdays are the days that are ONLY dedicated to work. I make the money to pay my monthly bills, these two days, and spend extra time at work completing my managerial tasks. I have been so blessed to work with such incredible managers, who help me so much while I am in school.
And Sundays are the day I dedicate to myself and my own mental health. I look forward to Sundays. It is my one day weekend, where I get to sleep in, and see friends, or catch up on homework. I can get my laundry done, or buy my weekly groceries if I haven't found time during the week. Sunday is my balance. I find this day to be the most important day of my week.
Aside from building time management skills, a couple other pros of working while in school is money. I am able to save money while paying my bills. I find this to be rewarding especially since ideally I would like to purchase a condo when I finish school. For me this is a huge motivation to work. I understand for many students paying off their student debt is their first priority, however; for me, since I have worked while in school, I have no school debt. I find this to be a huge benefit as well.
Cons. Of course there are cons to working while attending school. It is draining. There are days, when I would kill a small animal for a chance to stay in bed the extra hour. There are weeks when I can't help but cry because there simply are not enough hours in a day. The stress builds up, and at times I feel like I cannot find it in myself to give 100% to anything I do. But those are the only cons.
Getting over any con about working while in school is easy. I view where I am now, and where I want to be in 3 years. I would not be able to accomplish that living off a student line of credit, and getting 95% on everything I do. In this day and age, I have to stand out from my fellow classmates. Holding down a good job, while making honours- for me, does this.
I wouldn't suggest that everyone tries to balance the two, however I think its a great idea to try. If it doesn't work out there is always the option to quit a job. I truly think there is nothing in this world that I cannot achieve if I put my mind to it.
I want to know how other people feel about working full time while in school. I mean every time I tell people how much I work, their mouths drop, and they wonder how I do it. All the while I am wondering what they do with all their free time?
Never once have I ever felt deprived of a social life. I see my best friends a few times a week, I drink, I go out, I take vacations, I see my family, I shop. Practically everything that anyone else does, I do.
Wednesday 20 March 2013
Wednesday 6 March 2013
Guest Experience v. Customer Service v. Employee Experience
I feel it necessary to touch on the hospitality industry specifically an issue regarding tipping, and the overall guest experience that is associated with the employee experience and how customer service bridges the two. I have worked in the food service industry (more widely referred to as the hospitality industry) since I was 14.
I am going to be a huge nerd and quote Drake but I really "Started on the bottom." My first taste of the industry was cleaning dishes and working banquets at a golf course. Believe it or not, it was a really fun job. After a couple months, I was 'promoted' to the outdoor BBQ, where I cooked and served burgers to golfers during tournaments, this was my first taste of tips! I eventually worked my way up to serving and driving the beer cart around. At that very moment I was addicted to working, making my own money, and having the power to control what I made.
My next job in the service industry was at a bar, I started off as a server, and 5 years later when it was my time to quit, there wasn't a job in the restaurant I didn't know how to do. I guess I should have been considered a manager, but since I was moving, I opted against pursuing that opportunity.
Right now, I work at one of the busiest restaurants in downtown Toronto, not only do I serve, I also am the Brand Ambassador. I am the face of the brand, and make sure that the service, and the restaurant as a whole represents the brand that we have created.
I have 10 years in the industry, I consider myself to be extremely knowledgable in how things should be run, what makes a restaurant successful and what would make it flop. I have dined at a number of fantastic restaurants where my guest experience has been INCREDIBLE, and also at 'dives' where my experience has been extremely poor. Because I work in the industry and understand how tipping 'should' work, I always leave my server far more than I should and rarely based it on my experience from a guest perspective.
As a guest, the things that are the most important to me include:
1) Cleanliness - If the floors and windows of a restaurant are not clean, it can be assumed the staff and management do not care enough about the place to keep it clean, and the disappointment will continue. Best advice, go somewhere else immediately. (Side note: Make sure to check the washroom, that is the clearest indication of how well the restaurant is looked after)
2)Service - The style of service will differ from place to place, and even from night to night. However, a good server will always be timely, attentive, friendly, helpful and organized.
3)Food- Food needs to be of high quality, this means fresh, cooked properly, delivered in an appropriate amount of time, and be substantial for the price that it is being advertised for.
4)Bill- This one is simple, but when the bill is delivered, is it correct? Are the prices right? Is how it is delivered appropriate for the restaurant? And did I have to ask for my bill.
This is how I evaluate my overall guest experience. I am more critical of things especially because the standards of the restaurant I currently work, being very high. I know that when I go out, my expectations are high because I deliver a superior level of service to my guests, and I deserve the same level of service when I have a chance to go out.
BUT here's the thing: it puts pressure on both the guest and employee of a restaurant when dining out because tipping has become a common conversation piece and social media has made the percentage expectation well known. No body wants to be known as a 'bad-tipper' however if service is not great, or even good for that matter, is there a reason to leave a 20% or even 15% tip?
Here are the facts: in Canada a server's wage is $8.90/hr, assuming the average server is working 30 hours a week and 50 weeks a year, that would mean the restaurant is paying the server just $13,350 for the whole year; depending on the restaurants sales and price points, the dollar amount a server will average during a given shift fluctuates a great deal- for my examples sake, say the server who is being paid $13,350/year averages $7,500/week. Bases on 50 weeks, that means the server is brining in $375,000 in revenue for the restaurant. The server is an integral part of the service industry.
The overall guest experience may increase if the concept of tipping was eliminated. The guest would be able to enjoy an incredible meal, and have outstanding service, without having to worry about how much to tip at the end of their dining experience and would be able to enjoy the atmosphere, the food and their dining company without stressing over how much their server deserved.
In the perfect world, this would mean a restaurant would pay the servers enough to compensate for the removal of tips, and enough to motivate them to give outstanding service every time. Unfortunately, it is not possible for a restaurant to pay a server enough, on the average night a server can make upwards of $80/hour. No restaurant could afford to pay that.
One thing that is great about a server receiving tips, is the self motivation from employees of the serving industry. Being able to determine how much one is going to make based on sales, encourages staff to work longer and harder. In addition to serving tables and taking orders, a server is a huge part of the maintenance of the restaurant. If a server is making a substantial amount of money, they are motivated to care for their restaurant, because they view it as an investment in their "personal business" (which is serving.)
Tipping is a topic that is rarely talked about and is something that should be discussed among diners and employees alike. I want to open this up and see how others feel about tipping and what the appropriate amount is to tip a server based on average, outstanding, and terrible service.
I will tip 15% for terrible service, 20% for average service and upwards of 60% for outstanding service. I am slightly biased because I have been in the industry for such a long period of time. I would like to see how others base their tipping structures, out of curiosity and research.
I am going to be a huge nerd and quote Drake but I really "Started on the bottom." My first taste of the industry was cleaning dishes and working banquets at a golf course. Believe it or not, it was a really fun job. After a couple months, I was 'promoted' to the outdoor BBQ, where I cooked and served burgers to golfers during tournaments, this was my first taste of tips! I eventually worked my way up to serving and driving the beer cart around. At that very moment I was addicted to working, making my own money, and having the power to control what I made.
My next job in the service industry was at a bar, I started off as a server, and 5 years later when it was my time to quit, there wasn't a job in the restaurant I didn't know how to do. I guess I should have been considered a manager, but since I was moving, I opted against pursuing that opportunity.
Right now, I work at one of the busiest restaurants in downtown Toronto, not only do I serve, I also am the Brand Ambassador. I am the face of the brand, and make sure that the service, and the restaurant as a whole represents the brand that we have created.
I have 10 years in the industry, I consider myself to be extremely knowledgable in how things should be run, what makes a restaurant successful and what would make it flop. I have dined at a number of fantastic restaurants where my guest experience has been INCREDIBLE, and also at 'dives' where my experience has been extremely poor. Because I work in the industry and understand how tipping 'should' work, I always leave my server far more than I should and rarely based it on my experience from a guest perspective.
As a guest, the things that are the most important to me include:
1) Cleanliness - If the floors and windows of a restaurant are not clean, it can be assumed the staff and management do not care enough about the place to keep it clean, and the disappointment will continue. Best advice, go somewhere else immediately. (Side note: Make sure to check the washroom, that is the clearest indication of how well the restaurant is looked after)
2)Service - The style of service will differ from place to place, and even from night to night. However, a good server will always be timely, attentive, friendly, helpful and organized.
3)Food- Food needs to be of high quality, this means fresh, cooked properly, delivered in an appropriate amount of time, and be substantial for the price that it is being advertised for.
4)Bill- This one is simple, but when the bill is delivered, is it correct? Are the prices right? Is how it is delivered appropriate for the restaurant? And did I have to ask for my bill.
This is how I evaluate my overall guest experience. I am more critical of things especially because the standards of the restaurant I currently work, being very high. I know that when I go out, my expectations are high because I deliver a superior level of service to my guests, and I deserve the same level of service when I have a chance to go out.
BUT here's the thing: it puts pressure on both the guest and employee of a restaurant when dining out because tipping has become a common conversation piece and social media has made the percentage expectation well known. No body wants to be known as a 'bad-tipper' however if service is not great, or even good for that matter, is there a reason to leave a 20% or even 15% tip?
Here are the facts: in Canada a server's wage is $8.90/hr, assuming the average server is working 30 hours a week and 50 weeks a year, that would mean the restaurant is paying the server just $13,350 for the whole year; depending on the restaurants sales and price points, the dollar amount a server will average during a given shift fluctuates a great deal- for my examples sake, say the server who is being paid $13,350/year averages $7,500/week. Bases on 50 weeks, that means the server is brining in $375,000 in revenue for the restaurant. The server is an integral part of the service industry.
The overall guest experience may increase if the concept of tipping was eliminated. The guest would be able to enjoy an incredible meal, and have outstanding service, without having to worry about how much to tip at the end of their dining experience and would be able to enjoy the atmosphere, the food and their dining company without stressing over how much their server deserved.
In the perfect world, this would mean a restaurant would pay the servers enough to compensate for the removal of tips, and enough to motivate them to give outstanding service every time. Unfortunately, it is not possible for a restaurant to pay a server enough, on the average night a server can make upwards of $80/hour. No restaurant could afford to pay that.
One thing that is great about a server receiving tips, is the self motivation from employees of the serving industry. Being able to determine how much one is going to make based on sales, encourages staff to work longer and harder. In addition to serving tables and taking orders, a server is a huge part of the maintenance of the restaurant. If a server is making a substantial amount of money, they are motivated to care for their restaurant, because they view it as an investment in their "personal business" (which is serving.)
Tipping is a topic that is rarely talked about and is something that should be discussed among diners and employees alike. I want to open this up and see how others feel about tipping and what the appropriate amount is to tip a server based on average, outstanding, and terrible service.
I will tip 15% for terrible service, 20% for average service and upwards of 60% for outstanding service. I am slightly biased because I have been in the industry for such a long period of time. I would like to see how others base their tipping structures, out of curiosity and research.
Sunday 10 February 2013
Sunday Soul
What do I love more than anything? Music. Specific genre? No way. I like them all and have a deep appreciation for great music.
Stumbled upon my new favourite music hub this past week "MajesticCasual" and I literally cannot get enough. My time should really be spent studying for midterms right now, instead I am updating my iTunes and feel it is necessary to share some of my great new finds.
Here is a list of what has been on REPEAT this past week:
Disclosure- Latch feat. Sam Smith
http://www.youtube.com/watch?v=2A7nb7XWsCc
Aluna George- You know you like it (Bondax Remix)
http://www.youtube.com/watch?v=0JvZsPN6lYo
RAC- Hollywood feat Penguin Prison
http://www.youtube.com/watch?v=WIq3IKOzGFQ
Snakehips- Bliss
http://www.youtube.com/watch?v=Aof5oAiI1KY
I always run into the problem of finding amazing music, and then cannot find anywhere to download it. So this is an amazing little tool I like to use, so I can take my music on the go with me. It's a YouTube video converter. Basically, throw in the link for the song you want, and it turns the file into an mp3, and downloads right into your iTunes.
Here is the link ;)
http://www.video2mp3.net
Peace, love and great beats.
Happy Sunday
xo, Emily
Stumbled upon my new favourite music hub this past week "MajesticCasual" and I literally cannot get enough. My time should really be spent studying for midterms right now, instead I am updating my iTunes and feel it is necessary to share some of my great new finds.
Here is a list of what has been on REPEAT this past week:
Disclosure- Latch feat. Sam Smith
http://www.youtube.com/watch?v=2A7nb7XWsCc
Aluna George- You know you like it (Bondax Remix)
http://www.youtube.com/watch?v=0JvZsPN6lYo
RAC- Hollywood feat Penguin Prison
http://www.youtube.com/watch?v=WIq3IKOzGFQ
Snakehips- Bliss
http://www.youtube.com/watch?v=Aof5oAiI1KY
I always run into the problem of finding amazing music, and then cannot find anywhere to download it. So this is an amazing little tool I like to use, so I can take my music on the go with me. It's a YouTube video converter. Basically, throw in the link for the song you want, and it turns the file into an mp3, and downloads right into your iTunes.
Here is the link ;)
http://www.video2mp3.net
Peace, love and great beats.
Happy Sunday
xo, Emily
Tuesday 22 January 2013
Don't hold back
The hardest thing to is fear. My life is filled with family and friends who love and encourage me in all of my triumphs and failures. I do not have any reason to give up or question myself, yet I find myself holding myself back a lot of the time.
I have concluded that I am scared of one of two things:
1) My Failure - defined: Lack of success and/or an unsuccessful person, enterprise, or thing
2) My Success- defined: The accomplishment of an aim or purpose; or the attainment of popularity or profit
Failure is understandable. Also the easiest to get over, I know that no matter what I fail at, I will not only survive, but it will probably lead me to something else. I have come to terms with fear, yet at times it still holds me back.
BUT success? Why would I be scared to succeed. Simple, because what happens when you succeed? What if tomorrow all of your dreams come true? Then what? That is scary to me. My dreams are BIG, but they are also attainable. They WILL happen one day, and that is the scary part. The fear of your own potential is the strangest but most exciting feeling.
I believe the only way to conquer these 'fears' is to mentally challenge myself. To stop saying can't, no and later, and start saying can, yes and NOW! Today I proved to myself that I have the ability to do anything I set my mind to- I challenged myself to a 9 minute mile. I did it. Why have I not done this before? Because I have been telling myself I can't and that I would do it later. Completing such a small, accomplishable task feels insanely rewarding. I am no longer scared of the failure of a 9 minute mile- because I know I can do it; and I am no longer scared of the success- because it feels great.
Next goal: 8 minute mile. YES, I CAN!
xo Emily
Wednesday 16 January 2013
Did you know that?
Wide away, can't sleep and have to leave for class in just over 2 hours; it's an XL coffee kinda day.
School is back in and I find myself picking up and remembering the most random, but seemingly important pieces of information. Yesterday for example, in Marketing- favourite class by far, we touched on #ParisHilton briefly to discuss her frequent outfit changes. Girl will wear up to 10 different outfits a day and is the most photographed celebrity, that is her 'brand.' Reason being, it gives the media and paparazzi more opportunity to sell and print their pictures of her. Also touched on this with little #HarryPotter (Daniel Radcliffe) who wore the same outfit to and from filming, to avoid the paparazzi using his photos.
Is it true that any publicity is good publicity for a brand?
#JodyFoster, an extremely private person, poured her heart into her acceptance speech at the Golden Globes on Sunday. This is a woman who is known for her movies, refuses to use social media, and is also respected by the paparazzi.
A brand is not just a name, or packaging. A brand is the perception of a person, place, movie, products or thing. That perception is meticulously thought out, down to the smallest detail.
In 1915, Earl Dean, designed the original #Coca-Cola bottle. The bottle had a faint green tint, and contoured edges. The mentality behind the bottle design was recognizability. If the bottle were to be smashed into a million pieces, would one be able to recognize that it is still a #Coca-Cola bottle based on that one piece?
Another example of branding done properly is depicted by artist Andrew Miller. He painted 20 products, completely white, stripped them of their logos and colours. He wanted to show just how recognizable brands design and advertising is.
Link to his artwork:
Link to Jody Foster's acceptance speech:
xo Emily
Wednesday 9 January 2013
Dedicated to Mr. Brian Burke
As a Canadian, hockey has always been a huge part of my life. My Dad was a referee up until last year, my family billeted Jr. A players, my friends always played hockey and watching live games became a favourite past time that lasted for 20 years.
I have had a change of heart about the game since this past lockout. I think it is silly to have such a public lockout over the large amounts of money that the league was dealing with. The majority of people who watch the sport, are regular people, who make regular wages, and having it blasted all over the televisions, and newspapers about just how much money the players and owners are making already and to be demanding more, is ridiculous.
From a PR perspective, I think that the honestly and transparency is important, however I think the lockout has hurt the sport a great deal. I feel that current impression of players and owners is that they are greedy- and who can blame them? It will be interesting to see whether or not the lockout affects the number of people who purchase tickets to games.
A ticket for a Toronto Maple Leaf game can easily set you back $200, in addition to dinner and drinks before and during the game; and for those who are driving in from out of town: the cost of gas, and parking, their hotels, and the time they spend taking time off work or away from family. It is not cheap to see an NHL game.
I work in the service industry, and if I had a dollar for every time someone has asked me if the lockout has affected my business.....I wouldn't be complaining, BUT it has. The lockout has affected a lot of businesses: restaurants and bars, hotels and shopping centres. Hockey brings in the right kind of business. The customers we want. They aren't cheap like basketball fans, or obnoxious like baseball fans. They are loyal to the sport, and want a beer in front of them, and to have their bill settled up in time to catch the National Anthem. A bartender's dream guest.
I think it would be great if nobody showed up to the NHL arenas for the rest of the season. You want to watch the game, go watch at a local sports bar and support the businesses that have been affected most by the lockout. Trade in $150 tickets and $13 beers for free entry and $5 pints.
xo Emily
I have had a change of heart about the game since this past lockout. I think it is silly to have such a public lockout over the large amounts of money that the league was dealing with. The majority of people who watch the sport, are regular people, who make regular wages, and having it blasted all over the televisions, and newspapers about just how much money the players and owners are making already and to be demanding more, is ridiculous.
From a PR perspective, I think that the honestly and transparency is important, however I think the lockout has hurt the sport a great deal. I feel that current impression of players and owners is that they are greedy- and who can blame them? It will be interesting to see whether or not the lockout affects the number of people who purchase tickets to games.
A ticket for a Toronto Maple Leaf game can easily set you back $200, in addition to dinner and drinks before and during the game; and for those who are driving in from out of town: the cost of gas, and parking, their hotels, and the time they spend taking time off work or away from family. It is not cheap to see an NHL game.
I work in the service industry, and if I had a dollar for every time someone has asked me if the lockout has affected my business.....I wouldn't be complaining, BUT it has. The lockout has affected a lot of businesses: restaurants and bars, hotels and shopping centres. Hockey brings in the right kind of business. The customers we want. They aren't cheap like basketball fans, or obnoxious like baseball fans. They are loyal to the sport, and want a beer in front of them, and to have their bill settled up in time to catch the National Anthem. A bartender's dream guest.
I think it would be great if nobody showed up to the NHL arenas for the rest of the season. You want to watch the game, go watch at a local sports bar and support the businesses that have been affected most by the lockout. Trade in $150 tickets and $13 beers for free entry and $5 pints.
I feel like it's time for the fans to strike. Hold on to their hard earned money, and enjoy the game in an different way- a local sports bar, with other fans. Save the extra money, meet some new friends and pour money back into the businesses that have lost out because of greed.
2013 Leafs Promo Vid
http://www.youtube.com/watch?v=gZNvF4JczHQxo Emily
Sunday 6 January 2013
Isn't she lovely?
Having just finished work, I decided to throw the news on and see what I missed while slinging drinks tonight and while being heartbroken by Team Canada's loss, and saddened by another Aurora, Colorado shooting, I also find myself uplifted by a young man from Berkshire, UK, Jimmy Higham.
A 26 year old teacher and rugby coach, passed of cancer last year, and although teaching was his passion- he loved to sing. Before he died he recorded a version of Stevie Wonder's "Isn't She Lovely." His students released a copy of it, turns out no one except for a small handful of his kids knew he loved to sing, not even his parents. The campus came together and made a video using the song to play tribute to Jimmy. The kind words his students had to say about him, how kind and funny he was and how much everyone missed him warms my heart.
For all the bad that is going on in the world it is amazing to see people come together and create such a beautiful tribute to someone who left such an extraordinary impact on his community.
The song is for sale on iTunes, with the proceeds going towards a bursary set up in Jimmy's name. The bursary will benefit students who are underprivileged.
xo Emily
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