Luke Rogers - We Get Low

Special thanks to Luke Rogers, his music is available here.

For the Video Slideshow: https://vimeo.com/89732925

Tea Time. Behind the Counter in the Service Industry

Chris Volpe stood behind the counter, black, white, oolong, and green teas lining the walls. Volpe, a 21 year-old college student works at David's Tea part time, only a few blocks from Hunter College where he is studying for a Political Science degree.

"I've worked in the service industry for seven years, in almost every kind of position," said Volpe as he scooped some rooibos tea into a tea bag. Volpe, who started at a Key Foods when he was fourteen as a stock boy, has experience in nearly every aspect of the service industry.

"I started out at Key Foods in Whitestone, Queens. They bounced me around from stock boy to cashier," said Volpe, "Then I went to a pizza place in the same shopping center."

Volpe eventually made his way to a Greek restaurant owned by a couple whose son was the cook and daughters the servers. "The place was awesome. My bosses just wanted us to take as many orders in as possible, and get those orders out as quickly as possible," said Volpe.

Volpe is interrupted by a customer who asked about white teas. David's Tea, where Volpe has worked for nearly a year, specializes in looseleaf tea that lines its shelves. He took down containers as the man dipped his nose to smell each tea, shaking his head and mumbling "No."

He eventually settled on a white tea, the first that Volpe had suggested.

"At a larger company, it is hard because the company has expectations of employees to streamline the customer experience," said Volpe.

The district manager walked in the door and walked down to the office. "Shit!" said Volpe.

His hair, uncovered, was against the hat requirement, a standard for David's Tea employes. Volpe sprinted down to his locker and put on a black beanie.

"Everyone has different expectations, especially in a city that is so diverse, which means their expectations are just as diverse. Some customers are in a rush, some commute, and then you get those people who live here."

Volpe bounces around behind the counter, grabbing teas in both hands and placing them down as he fills up bright blue cups with hot water, asking each customer if they would like agave or honey for sweetener.

"You kind of have to gauge the customers needs. If they're first time, then it's more pressure to make it a personal, customized experience," said Volpe. In his own experience, the Tea shop is a job. "I like money, and I want to keep making money."

Volpe pays for his own schooling and nearly all of his expenses himself. He goes to school full time, and works two part time jobs, the other at the CUNY Graduate Center in midtown. Luckily, one of the upsides of working in the service industry, especially at a location so close to the College, is Volpe is able to work flexible hours. He is able to pick up longer shifts, starting at 8am, going until 2pm, or pick up a 2 hour shift between classes.

"The only thing is you're the lowest point of the totem pole. Service industry jobs are entry points and you don't always get the respect that you should. It's mainly because of the idea that the customer is always right, and that's not always true," said Volpe as he scooped up another tea bag and dunked it in a cup, filling it up with hot water.

"Chai Gurana?" he asks to the few people sitting around. "Anyone?"

A Different Monotony

Tara O’Connor dropped the check at only table she had at 3:30pm during the snowstorm and perches behind the bar, leaning her elbows on the damp spill mat. Her apron was wrapped loosely around her waist, the pen peering from her right pocket.

“The restaurant industry is a mixed bag. You’re dealing with people, and whatever people walk in with, you deal with,” said O’Connor as she mixed a drink for a regular.

The restaurant, located on the corner of 75th and Lexington Ave, specializes in burgers, oysters, and martinis. O’Connor has been a server at Eats for over two years.

“It makes a huge difference if the people you work with are people you like. It makes the stress of the outside so much more bearable.”

For many, servers are the forefront of the restaurant experience. For O’Connor, this is the most difficult aspect of working behind an apron. “There is always a lack of control. Servers are the face, so we get blamed for everything that happens from when the meat hits the grill to the time the plate is cleaned.”

Paul Parrales almost sprints between the booths carrying a bus-bin full of dishes, weaving between customers and other staff members. Dumping the bin next to the dishwasher he dunks his hands in bleach water and grabs a rag to wash down tables.

“This is the tough part,” say Parrales. “You get triple-sat and everyone expects you at the same time. Plus you can’t mess it up.”

Parrales, 20, works 35-40 hours a week in order to pay for his Film degree at Hunter College. “Sometimes people respect you, sometimes they don’t. But sometimes they think you’re stupid, and it makes the job frustrating.”

Parrales is a self proclaimed food-lover, which makes his job worthwhile. “The fact that you can make something that makes you feel good out of so many ingredients is really amazing.

O’Connor believes the best part about the restaurant industry is the people she gets to interact with. “Even though some customers and coworkers can be difficult, I’ve been exposed to people I never thought I would be exposed to.”

O’Connor swipes the regular’s credit card, charging her $15 for a burger.

“Serving is a different kind of monotony. Sure, you’re doing the same task, but there is more freedom than an office and fluorescent lights. In restaurants you work just as hard, but you’re free to interact with so many different people, and that makes it kind of worth it.”

O'Connor in what she calls her "order stance."

Sometimes side work isn't so bad.

"In the end, its money, but its better than a 9-5pm office job."