With the boom of new businesses and restaurants in Springfield, don’t be surprised if a classmate says “Would you like fries with that?” Being able to find a job has never been easier for high school students with the availability of new jobs that are a reprieve from the fast food chains that have occupied the community for years.
With potential for a large profit because of the affluence of the region new chains are opening shop to compete with the businesses that have acquired great success because of the vast amount of customers in the area. Restaurants such as Jersey Mike’s and Yogo Factory cater to the food interests of the region; Jersey Mike’s specializing in sandwiches and Yogo Factory now claiming a spot in the froyo competition.
“I had never heard of or eaten at Jersey Mike’s [before I started working there], it was a brand new experience for me. You are also going through the experience with everyone else because it’s new for them too,” said junior Akshay Kumar.
Kumar is not Spartan that spends part of their time working at Jersey Mike’s. It is not uncommon for them to serve those that they recognize from school or from around the community. The familiarity does not change, but the relationship is adjusted slightly when they are on the job.
“I love to do it, it’s funny. I like to mess with them a little bit, and [my friends] do it to me too. They will order really quickly just to see if I got everything. They’ll eventually say they are kidding and I’ll fix their order,” said junior Cheyenne Graham.
Taking time out of their busy schedules is demanding, considering how many commitments students have to fulfill, but those who do work learn how to balance it all by utilizing the time they are given during the school day.
“I use Spartan Time a lot to do Lang homework and stuff, and I get my harder classes out of the way. I stay after to do more work. I also don’t have to work on weekends so it makes it manageable for me,” said Graham.
The required work for students is not extremely rigorous; they are given a tolerable amount that keeps them busy throughout the shift. Most of the work is presented at closing time when they need to complete tasks such as cleaning the kitchen and dining area, closing the register, and refilling the sauces and condiments. Despite the work, students realize there are lessons and skills that they can take away from their respective jobs.
“It’s a great experience. I’ve learned how to cook on the grill, cook cheesesteaks, how to make a Reuben sandwich, and how to fold wraps. It’s an ongoing process and I am always learning,” said junior Kevin Zamfino.