As bartenders, we accept that we work while the rest of the world is at play. We do this because the best money is usually made on the weekend evenings. For first time food and beverage employees, this can be an adjustment. And for the rest of us, shifting from a regular weekend to a weekend of Sunday and Monday can take its toll. This article explores this phenomenon, leaving you with a different take on your schedule.

Typically food and beverage employees begin as low man/woman on the totem pole. You may have or may still find yourself frustrated that your request off for Christmas or Thanksgiving wasn't granted...the truth is - somebody's gotta work and that somebody's going to be you, if you're the low man/woman. Eventually though, you will find yourself working up the ladder, and your shifts granted. And, then, you might find that it's one of those "the grass is always greener on the other side" kind of issue. 

Joining the general public's playtime may not be so great. Sure it's nice having a regular weekend, but now you have to fight traffic, wait in long lines, pay more for weekend tickets instead of weekday tickets, etc. You will spend what is supposed to be a relaxing weekend, battling the masses because, well, they like doing the same things you like to do. So, the next time you're working on the busiest night of the year, notice the long lines and people strategizing about how to get a seat at the bar. Then, take a deep breath, and know that on Monday morning when the rush is over and the masses have returned to their desks, you'll be spending the day on the front nine, relaxing…