In the food and beverage industry, this is very common. Ego traps typically involve promotions where you sacrifice pay, for a career. This typically is in the best interest of the employer.

A good example would be that a bartender or server in a nice restaurant typically makes more than the manager. Sometimes it’s double or even triple the pay.

When in the ego trap you can count on more headaches, more responsibility, and far less rewards. This person is typically a servant and a slave to the establishment. They also make the establishment what it is for a short while. Then they burn out and faze out, until someone else falls into this trap.

This all comes with the notion that it’s good for a resume and sometimes the delusion of making more money. If on salary. Forget it. That person is in a world of hurt. The unfortunate reality is that it isn’t worth it, most of the time. Servers and bartenders are making more money than the chefs and managers. This completely makes sense from a economic stand point as far as matters go. The customers pay the servers and bartenders. The management is on the payroll represents a percentage; that effects the bottom line.

If you want to see this in it’s true form, go out to a bar late at night and watch servers and bartenders after a shift piss away money like a bad MC Hammer video. You can typically see some sweaty cooks in the corner drinking the cheapest draft beer.

This is why it’s important to not take salary or negotiate incentives when taking a management position. It also helps if you already have a job when you interview with a job. You are far less apt to get screwed over and backed into lesser pay. It would also be wise to review if a trap has ever been in place. Sometimes management positions are rewarding. Sometimes they help advance a career. It’s natural for an employer to want to get more for less. It doesn’t mean you need to subscribe.

Ego traps are more apt to happen when you are just getting into management. It can be a good character builder. Better be ready to suck it up and deal with some reality.

It’s frustrating to work for someone who isn’t going to teach you anything you don’t already know. This is the fault of the person whose knowledge doesn’t match up. It’s just not healthy as far as growth goes. Sanity also runs thin in this situation. A boss should know how to do anything they are telling you to do. It’s also a plus when they can do the job better than you. It makes people question why this person is in charge. That ultimately effects the guest on some level of efficiency or annoyance.

Big corporations sometimes put people in charge for interesting reasons. The one person that stands out would be the narc. They will inform us of anything we need to know. The problem with this lies in integrity. It’s hard to have that when you lack the knowledge of associates.

This seems like a basic premise. It’s easier said than done. Sometimes we just need a job. Loyalties should apply to this type of situation. Typically bridges will get burned. That’s a good thing. A boss should be a role model.

In the food and beverage industry, it has changed a lot. I remember when a Food and Beverage Manager used to have a great knowledge of wine, beer and spirits. Be able to jump on the line and be able to cook. Be graceful with the guests. Manage the staff with procedures. Understand a profit and loss sheet. The list goes on and it doesn’t include cliché commentary either. Certain things factor into this. Money would be at the top of the list. People need to realize you get what you pay for. Sometimes it also backfires and what you thought you were paying less for ends up costing you money.

Reality TV is a good example for this rant. Look at the concept. It wouldn’t work if they didn’t have a jerk. This is typically how these type of people react when they get thrown into a situation where they lack the knowledge to keep up on a fundamental level. Well perhaps scripted reality TV isn’t the best example, but it works.

Marco Pierre White did something awhile back that I admired. He gave back his Michelin Stars because he was tired of being judged by people who know less than him. He was the youngest Chef to achieve three stars. I look up to that on many levels. It’s extremely annoying to get judged by people who lack the knowledge of the person providing the product. We now live in a culture that abounds simpletons who like to act like they know. They don’t! I would like to see them pull off a catering event for let’s say, a thousand people. Don’t make anyone sick and pull it off in a timely fashion and have every variable dynamic on those plates be on point. Mr White had some poetic reasoning behind his decision. His personal freedom would be the most admirable.

People like to judge. All I ask is teach me something, if not have a nice day!