Those serving the food aren’t the only ones standing. Chefs and bakers are on their toes, too.
“I was a pastry chef for over 10 years. This job required you to be on your feet the entire shift for speed and efficiency,” says Jennifer Chiongbian of New York, who remembers workers fighting over non-slip mats with holes in them that helped ease the pressure on one’s back when standing on a concrete floor all day.
(Some good news for bakers from the Bureau of Labor Statistics: Job prospects for highly skilled bakers look favorable due to growing demand for specialty products.)