I have quite a varied resume, with work in some very very different areas and no immediately apparent logic, aside from me liking to do different things. In the food industry, I've worked fast food (first job), made coffees, washed dishes, line cooked, served, worked in a deli... but no single job for longer than six months.
While apparently, it's extremely common for servers and cooks to only spend a few months at one food business before moving onto greener pastures (higher tips/pay/ better working conditions/ higher quality food etc), my question is: how is this viewed when applying for a job? (I'm not talking about high-end restaurants here, but sort of lower-mid to mid-range - in the U.S. specifically.) Will a hiring manager see a couple three month stints here and the odd six month stint there and think "Too flaky" or will they not bat an eye and just accept it as normal for the industry? (I'm sure this will be debated, but I'm thinking more of FOH here, as I would think it'd take a bit longer to train a cook in just the way the chef likes each item cooked, vs. explaining preferences for service to FOH.) I mean, I know that many servers (again, not talking very high end like French Laundry, or somewhere with a loyal staff like Lola, or anything) are doing it for quick money/while waiting for their big break/as a second job/while in school/etc etc, but is a hiring manager at, say, your average decent-but-not-great American casual restaurant looking for someone who is going to stay around for a while, or do they just expect high turnover?
As a secondary question - at what point is a brief stint too brief to mention on a resume? Like, I will leave off the cafe job for one month that I decided wasn't worth the low pay and where I would prefer the boss not be contacted because he's crazy. But if I work somewhere for, say, three months to save up some money before a move or something, and the boss would attest that I was a solid worker, is that legit?
(I suppose this bleeds into the other thing I was wondering about: what do people look for when hiring waitstaff? - but that probably deserves its own thread.)
By the way - this is all a bit strange to me, as I consider myself more at home as BOH... as my other recent posts showing my cluelessness about FOH would attest to!
Thanks in advance for any advice, as I am well and truly puzzled.
Edited for clarity.
Edited by mskerr, 10 February 2013 - 10:45 PM.