Feb. 13, 2025
By Madeline Rosania
Staff Writer
This article is part of a three-part in-depth reporting project about food.
As soon as I turned 16 in January 2023, I began searching for my first job. Nearly two months later, I achieved this goal when I was hired to be a counter employee at Mr. Bruno’s, a pizzeria on 439 Valley Brook Ave. For the following six months, I worked between 12-18 hours per week, learning valuable lessons along the way.
Working at a pizzeria is not as simple as it seems because the restaurant industry demands a focus on customer service.
Answering phones and taking in-person orders requires attention to detail and good communication skills. I immediately rose to the challenge, though, receiving compliments from customers and my managers.
I also interacted with employees from the food delivery services DoorDash and Slice. Knowing how to speak professionally to them, especially when it involved a conflict, helped me become a better communicator.
Responsibility and professionalism are some of the most important qualities I acquired during my time at Mr. Bruno’s. There was little to no room for errors when I was working the register, so I had to be accurate and efficient.
Since my managers and I worked closely alongside one another, I had to act professionally at all times. I learned how to voice my opinion respectfully and reach a compromise.
The bond I formed with my coworkers made my job enjoyable. Since there were only four or five of us working the counter, we got to know each other well and became friends. One of the delivery drivers, Pat, even served as a mentor to me, teaching me to stand up for myself and communicate with my managers when I needed them to handle a stressful situation.
Responsibility and professionalism are some of the most important qualities I acquired during my time at Mr. Bruno’s.
The most important takeaway from this job was understanding how to handle myself as a female in the restaurant industry. Unfortunately, young girls endure a lot of disrespect, especially when customers perceive them as entry-level workers. Therefore, I learned not to tolerate behavior that makes me feel uncomfortable and to remove myself from problematic situations.
While I no longer work in the restaurant industry, I constantly apply the lessons I learned at my new job and I know they will continue to be useful as I move forward in my life.
