Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker’s hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry. About the show:We’ve been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you’ve lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you. #RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker’s hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;About the show:&lt;/p&gt;&lt;p&gt;We’ve been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you’ve lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry &lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;Follow Me On Social Media:&lt;/p&gt;&lt;p&gt;Instagram&lt;/p&gt;&lt;p&gt;https://www.instagram.com/themodernwaiterpodcast/&lt;/p&gt;&lt;p&gt;TikTok&lt;/p&gt;&lt;p&gt;https://www.tiktok.com/@themodernwaiter&lt;/p&gt;&lt;p&gt;More Info &lt;/p&gt;&lt;p&gt;https://www.themodernwaiter.com/&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker’s hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.




About the show:

We’ve been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you’ve lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.




#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry 




Follow Me On Social Media:

Instagram

https://www.instagram.com/themodernwaiterpodcast/

TikTok

https://www.tiktok.com/@themodernwaiter

More Info 

https://www.themodernwaiter.com/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Modern Waiter Podcast

I Quit My Restaurant Job For a 9 to 5

I Quit My Restaurant Job For a 9 to 5

Description