Back when I was living in Brisbane for university, I worked part-time at a family-run restaurant to help cover my expenses. What started as a casual job to pay the bills turned into one of the best experiences of my life.
I spent four years waiting tables at a busy Vietnamese restaurant and in that time, I learned lessons about people, resilience, and real-world problem-solving that no university course could have taught me.
Here are ten lessons that I’ve learned:
1. Service is an attitude, not just a task
Being a good waiter wasn’t just about delivering food – it was about being present, attentive, and kind, even when I was exhausted. I learned that how you make someone feel is just as important as what you serve them.
2. People remember how you treat them
From customers celebrating special occasions to tired parents just needing a night off from cooking, each interaction mattered. A warm smile or remembering a regular’s order made a big impact and often led to better tips too!
3. Multitasking is a skill you can master
Juggling ten tables, a full drinks tray, and a mental list of who needed what taught me to prioritise, stay calm under pressure, and move fast without panicking. That ability to multitask has helped me in every job since.
4. Clear communication prevents chaos
Misheard orders, wrong table numbers, or unclear notes for the kitchen could snowball into unhappy customers and wasted food. I quickly learned to communicate clearly and double-check everything. These are the skills I now use daily.
5. It’s never personal
Not all customers were kind. Some were rude, impatient, or dismissive. Learning not to take it personally helped me stay grounded, professional, and focused on doing my job well without carrying emotional baggage into the next table.
6. Cultural pride can be found in the smallest moments
Working in a Vietnamese restaurant gave me the chance to proudly share my culture with people who may have been trying dishes like pho, bun bo hue, or goi cuon for the first time. I loved explaining the ingredients, the stories behind dishes, and why certain sauces were paired with specific foods.
7. Listening is a superpower
I got better at reading the room, noticing when someone needed help, or just giving space to people having a rough day. Listening with my ears, eyes, and instincts made me better at connecting with people from all walks of life.
8. A strong team makes all the difference
You can’t run a busy floor alone. We backed each other up, swapped shifts, and helped clear each other’s tables. There was no ego but just teamwork, trust, and a shared goal to make each night run smoothly.
9. Respect the hustle behind the scenes
The chefs who prepped broth from 6am. The owner who handled the books after hours. The kitchenhands who stayed late to clean. Seeing their dedication helped me appreciate the value of hard work and what it really takes to run a small business.
10. The smallest moments leave the biggest impressions
A quiet thank-you. A small tip from a regular. A child who gave me their drawing as a “tip.” These moments reminded me that even in a fast-paced, often thankless job, there’s always space for human connection and joy.
Working in hospitality in Brisbane while studying wasn’t easy, but it taught me grit, grace, and gratitude. It grounded me. It connected me with people I never would’ve met otherwise. Most importantly, it gave me life skills I still use today in business, relationships, and everyday life.
If you’ve ever worked in a restaurant, you’ll understand – you walk in for a paycheck, but if you pay attention, you leave with so much more. Those years taught me that no job is ever “just a job” as every experience, if you let it, shapes who you become.
Bình
Binh Doan 