There are lots of nerve-wracking feelings young people have during their growing up years, but there may not be another one as frequent as the feeling that you need more money to your name. I had that strong feeling a little over two years ago as I sat at a local restaurant filling out an application for my first job. Sitting inside this little Mexican restaurant, I looked around at all the crafts along the walls and the vibrant colors illuminating the restaurant and couldn't help but smile at the innocence of the place. I didn't know how long I'd be there, but I'd wash dishes for as long as I could to finally start getting some money to put away.

I'm writing this about a half hour removed from getting out of work on a busy Friday night at Margaritas Mexican Restaurant (free advertising!), and clearly it's a job I love. That first summer I washed dishes for about a month as well as prep food until my old manager saw how hard I worked and decided to make me a busboy. Then, once he and other managers saw how personable I could be, they decided to make me a host once all the college-aged girls had to go back to school. It's a job I took an instant liking to, and one that I still get excited to do today (until I start to serve in a few weeks now that I'm eighteen).

There have been a lot of fun times and difficult times working in the restaurant, whether it's an issue with food, customers or a combination of both. I've learned a lot about my character with the job I do and have built a lot of great relationships through the restaurant. On the contrary, you learn a lot about other people through observation and service to them. These are just a few of the things that the service industry has taught me:

1. Dress for success – it's real!

This one may be a bit of a stretch but it's very real. My job requires me to wear a nice shirt and nice pants every day, and it really does feel better than wearing black or a restaurant shirt. Ok, I know what you're thinking- obviously not all restaurants require employees to do this.

However, if they do, I say embrace it! People will come to you with questions, ask for recommendations, and will want to start conversation with you, allowing you to display your knowledge of the restaurant and courtesy. Plus, from time to time you'll get mistaken for a manager. I'm telling you, if you can dress up, do it. It will make you look and feel more important than you probably are. Double whammy!

2. Keep it tidy.

It's understandable when a young child or a few kids leave a messy table. However, when you're an adult and leave a messy table, it doesn't leave a great impression on you. Regardless, we all need to be taught to always pick up after ourselves at the table.

Before working in a restaurant, I never really understood the importance of doing a little pre-clean of a table when you leave a restaurant, such as piling dishes on top of each other, putting utensils and napkins in cups, or even wiping down the table a bit. It saves time and energy for the servers and other employees. It's never too late to start practicing this.

Take the time to do it as the consumer out of respect for the job that the employees do. I'll even do it in the dining hall, and even if I get some looks for it, it makes somebody else's job easier.

3. Routine is key.

I never used to get excited for work when I first started, and frankly I'd be concerned if somebody was excited to go stand in a hot dish pit for seven hours. However, when it becomes an everyday thing, you start to build your day around it consistently.

Once my job title switched from dishwasher to busboy (thus moving me from the back to the front of the house), I became more excited to work. Every summer day was something along the lines of wake up early, do something fun till about four o'clock, come home and shower then work from five o'clock till whatever time. It didn't just translate to my summer, but my routine became apparent in the school year as well (with a few modifications). It's a healthier life when you have a game plan ahead of time and you'll feel more efficient with having one.

4. Time is money.

I always clock into my job five minutes before I'm scheduled and clock out five minutes after my clock out time. Something else I've done before is show up an hour early if I know I have nothing going on and I know that the person working before me will want to go home. It works a good amount of the time, and it's always extra money for you. Working has shown me the value of a dollar, and I'll always do whatever it takes to work more when I can. You start doing the math in your head, what you'll make for a week and lose on taxes. It is definitely worth putting in the extra time.

5. Be vocal.

The first few days I worked in the restaurant, it was tough being younger and working a job where I didn't have to necessarily talk to people all that much. However, that totally goes against my character, so I went out of my way to introduce to other employees and talk whenever I could.

Then, as I moved to bussing, I was able to talk to servers and customers a lot more and become good friends with a lot of them. This then allows for you to be vocal in more ways, such as making suggestions to managers and recommendations to customers. It doesn't matter your position in the workplace, speak up and share your thoughts. Two years later, I am getting paid to essentially be as vocal as I can with everybody involved in restaurant life, and I wouldn't have it any other way.

6. The little things go a long way.

Managers love to see employees who make other people's jobs easier, and in the restaurant business oftentimes those things are very subtle. Cleaning tables, running food, answering questions, holding conversations, rolling silverware- you name it, people love to see it. It's these sorts of things that had me working three different jobs in my first two months at my job.

Not only that, you may get some cool benefits to your efforts as well, such as helping to cater fun events at different locations, playing in company softball tournaments (inspiring the GIF below), and getting a pay raise among other things. Do the most you can for others you work with, it doesn't go unnoticed!

7. Make connections.

I got a little spoiled with my job and the expectations that come with it, but making connections to others wherever you work is crucial. Get to know not only the people you work with, but also the customers, cause you don't know how similar your experiences could be to that of others.

For instance: two of my managers went to high school with my cousins and had my uncle as one of their Little League coaches, a bunch of servers and I all attend the same university (it's in-state so not as surprising), a hostess is from the same place in New York as I was born and grew up in, and I went to school with my boss' daughters.

Small world? It seems to be getting smaller every shift I work.

Also, talking to the customers is great because you never know the opportunities that could come with it. Not only can you learn about them and their lives, but similar interests could lead to major opportunities, like potential internships at local workplaces. Lots of people recommend things like LinkedIn to make your connections. While it's not a bad place to start for young people, I say do it in person first, because the younger you are and the more real life connections you have, the better.

8. Never, NEVER pass up on free merch.

Actually, this is something that you can learn anywhere, but the truth is you could always use a free t-shirt. Getting older and more fixated on making money, you come to learn the value of these moments where you can get free clothes. T-shirts, sweatshirts, hats, just take them all. You never know. Also, when you wear it out in public, free advertising! Well, maybe not so free for your company but free for you.

9. DON'T waste food.

Ok, quick confession: I eat everything. I'm not a picky eater. I have the metabolism of a racehorse and, as I was once told by a friend, "the heart of a hot dog eating champion" (which was a beautiful metaphor till I became confused on if he was referring to my character or my physical heart). It pains me a little to see how much food we throw out in a day.

Kids are different, but when it comes to adults, you should know how hungry you are. Ask about portion sizes and to-go boxes, we will help you out! Not to sound like your father, but there are starving people who'd love to eat all that we aren't consuming. Be mindful, and above all, be grateful.

10. Tip your server.

This one can't be stressed enough. When you sit down to eat at a restaurant, a diner, or whatever it may be, be sure to look around. Watch the employees as they serve others and do side work. Acknowledge what they do for their workplace. Also take into consideration their personal life; maybe today wasn't the best day for them in terms of emotions or in terms of making money or in terms of feeling well, etc. The best way to express your gratitude?

TIP THEM.

So many people tip well, and they are beyond appreciated, but they can't account for so many people who don't tip well. I'm not here to tell you how much to tip (but I will: 20% minimum), just keep in mind what they're doing. If they treat you poorly, your tip should reflect that and be a lesson to them. But if they are top notch, don't cut them short. It's a tough job that demands a lot, and they could be paying for their education, their housing, their families, food, etc. Your tip is what they depend on, and that's the most important thing I've learned from working in a restaurant setting when I go out to eat. Tips can either be a critique, or they can be a thank you. Give them what they deserve!