30 Years as a Food Server, Need A New Career - But How?

Dear J.T. & Dale: After almost 30 years as a food server, it’s time to change careers — the back and feet are not what they used to be. I’ve been taking computer courses and have earned certificates, plus I did an internship as a computer tech last summer. I’d like to continue to intern somewhere while still working full time as a server. Is there an agency out there to help in finding an internship? — Joel

J.T.: There is a resource that specifically posts internships: AfterCollege.com. However, I believe that the best way to get an internship that really excites you is to create one for yourself. To do that, you need to identify companies that you want to work for and then pitch yourself to them directly. Start by finding names of the department heads at relevant companies, then call and inquire about the ability to intern part time. BUT, before you call, be sure to research the firms so you can talk knowledgeably about the company and explain how you can be of service. Many companies would love to use interns but don’t know how to find or train them.

Dale: Good advice, but let’s back up: Why be an intern, Joel? You’ve taken the classes; you’ve already been an intern; plus, you have all that life, career and customer-service experience — it’s time to get off your feet and sit down in front of a computer. Let’s think about being an intern. The term has grown vague, but it’s usually temporary work at a low wage, or no wage, in exchange for a shot at a full-time job — that’s why most internships are designed to be held by college students and many specifically require being in school. That connection to college allows companies to tell themselves that it’s OK to exploit young people — “Hey, it’s an educational experience.” Some companies even require the intern to go through a university and get course credit; thus, the student can end up paying (the university) while working for free. Disgraceful.

J.T.: Although, in this job market, a discussion of an internship might be a shrewd “foot in the door” technique. If Joel follows the route I was suggesting, of contacting companies directly, he can experiment with inquiring about internships versus inquiring about entry-level jobs. Both types of jobs are a bit scarce these days, due to the recession; on the other hand, I’m hearing some companies say that as soon as they can hire again, they plan to start with hiring interns and young professionals because they can’t afford the bigger salaries associated with more seasoned professionals.

One Response

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