Get to Bucking Work

Character building, social skills, life experience, lasting friendships, these are all things that are gained in anyone’s early years in any career and non more so than in the hospitality industry.

With over 60% of people having worked in the hospitality sector in some form in their career whether in waiting, bar work, admin or marketing. Whether as a full time employee or funding your way through college or uni, or training or as a back up to a role in the creative arts. The industry builds a backbone to many other careers and life skills.

As part of an ongoing feature I get my hands dirty and get to work in venues across the industry to speak to the people that make the industry tick ….. you!

We will talk to the staff in venues that have fantastic feedback from customers to find out what makes them such great places to work, we will speak to the owners to find out the challenges the industry is facing from a staffing point of view and I will try to get a first hand insight as to why the industry is so important to so many in their first steps into the employment world.

We start the series with the fantastic Buck’s Bar where I spent the day with GM Helen and her team in West George St in Glasgow.

A vibrant, lively and busy American style fried chicken bar diner chain which has become hugely popular for its generous portioned fantastic food as well as its friendly staff and atmosphere.

The group owned by Michael & Michelle Bergson, both of whom have vast experience in the industry spanning careers working with and for some of the most successful and well know brands and venues in Scotland and you can tell that experience is filtered through the whole business but not just in a professional capacity but in a personal one too.

Both Michael & Michelle believe strongly in their staff and they believe strongly that people matter and how you treat people matters and it shows in everything about the company values.

The key senior Management team Ashley O’Brien, Simone McGranahan & Yvonne Noon epitomise those values with hard work, a friendly approachable collaborative manner not to mention being as sharp as a razor when it comes to their roles.

It’s no wonder the staff love them and I do mean love them. I almost sound bias, but knowing the team as I do in a professional and personal capacity it’s hard not to be impressed by all of them so it is easy to understand that working for and with them you would not only learn a lot but also enjoy being around such passionate positive helpful people.

I started my shift with Helen greeting me on the stairs of the venue as she took some social media snaps sharing that days offering that already made me hungry… I’m not going to lie I was nervous.. Not something I’m normally known for. I was nervous because I didn’t want to let the team down or just be a fly on the wall I genuinely wanted contribute and understand the real day in a venue.

I didn’t need to be nervous as I was made to feel part of the team right away.

I was introduced to the whole team and every single one created me with a smile and a “ welcome “ even the chef dressed in a purple “ pimp” hat and Wonder Woman apron at that point I knew the day was going to be anything but boring.

I was walked through the ordering systems, the menu and the table layout and given my handheld and put to work. Trusted to get on with it but I had the feeling they had my back if I was struggling.

I was quickly in the groove as the venue began to hustle & bustle with hungry customers I was in at the deep end not time to panic Justin …..

All the customers I spoke with had great feedback on the staff and most commenting that the reasons they come back again and again is the atmosphere and the friendly accommodating staff as well as the food obviously. When I got the chance to speak to the staff individually as we worked together I got the same feeling from each of them that they genuinely cared about what they were doing and the service they were providing.

Most had started with the company in part time roles, due to studies, uni, or other commitments but the full time staff had grown to love the roles and company and wanted to increase their hours and career paths and some had worked in the industry at other venues and heard about the company via friends of word of mouth and made the move. The one over riding thing I understood was they were a TEAM.

Each had the others back and supported each other and in a busy fast paced business dealing with the public that is a skill and value that matters.

Yes it’s hard work, yes it’s busy, yes there can be challenges but if you work for a company that from the top down each cares about the other that can only be a good thing for everyone including the customer.

The staff explained that flexibility in working hours was really good in being able to juggle student life and work but also that they felt valued.

One staff member told me “ I’ve never worked somewhere before that the owner comes in and makes a point in saying hi to you by name and asking how you are and genuinely listens to your answer, normally your just a number or minion I’ve never felt like that here .”

After my shift I was genuinely blown away by the friendliness of the team and how I was made to feel part of it from minute one and I can clearly see why any new team member joining a company that thinks that way would instantly feel valued.

I would like to say a massive thank you to Michael, Michelle, Ash, Simone, Yvonne, Helen and all of the team at Buck’s Bar for allowing me to be part of the team for the day and to experience what it’s like to work in your venue I was honoured to be a BUCKER for the day.

If you would like me to do some work experience in your venue and get my hands dirty email info@topgunmedia.co.uk and I will be happy to oblige.