Education · 1 of 5

The path

Almost everyone comes up through the floor. College is optional and speeds up the middle, not the start.

1. 1

   High school

   Grades 9 to 12

   Get a job in a restaurant now: busser, dishwasher, host, counter. The industry hires at 15 or 16 in most states and the experience counts from day one.

2. 2

   Learn both sides

   1 to 3 years

   Serving teaches you guests and money. A stretch in the kitchen teaches you food cost and timing. Managers who have only done one of the two get found out.

3. 3

   Get certified in food safety

   A few days

   A food protection manager certificate is required by most states for whoever is in charge of the building. It is a short course and an exam.

4. 4

   Shift lead, then assistant manager

   1 to 2 years

   You start opening and closing, counting cash, writing schedules and handling complaints. This is the real training.

5. 5

   General manager

   3 to 6 years in

   You own the profit and loss of the whole location: labor cost, food cost, hiring, inspections and the guest experience.