Madrid restaurant owner Emilio has defended the working conditions of waiters, saying staff in his venues receive good pay, work fewer hours, and experience less stress.
Speaking in an interview broadcast in 2023 on the television program Espejo Público, the business owner stated that 19 dining room employees across his four restaurants hold higher education degrees. He said some workers entered the hospitality industry after failing to find employment related to their university studies or after stepping away from other high-pressure careers.
Emilio added that several staff members abandoned their original career paths after becoming excessively overwhelmed by workplace pressure. As an example, he cited a friend who previously managed 150 people at a major bank before leaving the corporate sector due to stress. That friend has worked in Emilio's restaurants for three years.
Management roles and workplace stress
Emilio acknowledged that workers in the hospitality industry face considerable stress. However, he argued that pressure varies significantly depending on job responsibilities within a restaurant.
According to the restaurateur, waiters experience fewer working hours and less stress than managers, sales leads, or head waiters. He stated that while dining room work is demanding, employees with direct responsibility for business operations bear a heavier load.
Emilio said university-educated staff members joined his team because table service offered working conditions that better suited their personal well-being and schedules.
Wages and industry standards
The restaurateur rejected claims that waiting tables is inherently a poorly paid job. He stated that waiters who fulfill all their professional obligations earn good wages and can make ends meet.
When asked about widespread complaints regarding low pay and contract violations across parts of the sector, Emilio admitted that some business owners take advantage of vulnerable job seekers. At the same time, he noted that some workers lack the training required to perform the role correctly.
Calling for greater professionalization in hospitality, Emilio emphasized that the trade demands more technical skill than the public assumes. He stated that being a waiter involves much more than simply placing two ice cubes and a lemon slice into a glass.
Staff experience and university degrees
Addressing questions about whether workers with college degrees feel frustrated in food service roles, Emilio said job satisfaction is a personal matter best answered by the employees themselves.
He pointed to two specific members of his floor staff, one who studied theology and another who completed a degree in business studies. Emilio stated that the pair work exceptionally well together as a team, feel comfortable in their roles, earn solid pay, and have free time.
He concluded that many educated workers choose to remain in the hospitality industry because competitive pay, manageable working hours, and reduced pressure compare favorably against high-level corporate responsibilities.
