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