Quirkbag Collection #27 – 16.01.26
Content Summary:
- How Do You Become A Freelancer In F&B?
- Freelancer Job Scope In F&B
- Freelancing With No Experience?
- Work Schedule As A Freelancer
- Money Matters: Salary/Pay For Freelancers In F&B
- Perks Of Being A Freelancer In F&B
- Are Freelancers In F&B Living THE Dream?
- Keep On Dreaming, Kid!
- Should You Become A Freelancer In F&B?
Being a freelancer in F&B outlets: a dream or an underpaid position? You might consider being a freelancer during your free time before school starts. But you don’t fully understand what that means.
Freelancing is one of the vague terms that gets thrown around, even beyond the F&B industry. It’s another fake buzz word people use like ‘the economy’. Some people don’t even know what it means.
“You can make money as a freelancer?”
“Freelance means you are unemployed?”
“Freelance means you work for free?”
Yes to the first, yes to the second to the extent that you are not technically an employee, and no to the last (that’s volunteering). Being a freelancer means you work as a third-party contractor being ‘loaned’ to staff manpower. You would be registered under a recruitment agency (the service provider) but not with the ultimate F&B workplace (the place you go to work).
To the F&B outlet, you are basically a one-time only crew member. As a freelancer, you do not count as an employee of the actual F&B outlet. Employees are part-timers or full-timers who are registered (or ‘employed’) directly by the F&B company.
So…’how’s life?’
Well…here’s what I have found with my personal experience as a freelancer in F&B.
How Do You Become A Freelancer In F&B?
There are two main ways to work as a freelancer. The most common way: register with a recruitment agency, which is a third-party company that simply collects manpower (comprising freelancers like myself). This agency sends out job postings as and when various F&B outlets require manpower services. That’s where you come in and pick the job you want on the list.
Usually, the type of outlets (buffet/restaurants/cafe etc) will be stated even before you register with the recruitment agency.
However, job allotment will likely be a first-come-first-serve basis. Once the available shifts are taken, you’ll have to sit and wait. Fastest fingers win, to some extent. It depends on how many freelancers like you just sit and wait for work.
The second way is through an online portal or platform, like an app. The app acts as your intermediary or ‘recruitment company’ in effect. Whatever businesses are registered with the app will then post random shifts with random jobscopes on random days as and when they need manpower. And again, that’s where you show up to book the jobs.
When you show up for work at the specified time, that’s your first day of work. Congratulations, you are officially a freelancer!
When I first started, I had no idea I was a ‘freelancer’. I thought I was employed. I only realised my role was a freelancer doing (crew position) after booking my first job.
This difference between ‘employee’ and ‘freelancer’ might feel subtle and negligible before you work, but believe me, the difference can be huge.
More on that later!
Freelancer Job Scope In F&B
As a freelancer, the job scope is usually stated at face value. The F&B outlet needs ‘barista’, ‘dishwasher’, ‘server’ ‘chef/cook’ or ‘bartender’. Do note that food handling roles like baristas require a valid food hygiene certificate which can only be obtained after attending the Food Safety Course (Level 1). Some outlets may also prefer or require prior work experience too.
Your prerogative as a freelancer is to choose.
Pick the one you wish to do as and when there are job postings or shift postings. And if you feel like taking a day off or skipping one day of work, you are under no obligation to turn up provided you have not applied or agreed to work. That’s flexibility.
Beyond the face-value job scope (a dishwasher would wash dishes using dishwashing machines), some outlets may require ad-hoc tasks or loose chores.
Taking out the trash during shift times, refilling the fridge, sweeping/mopping the floor, cashiering, light washing and polishing of glassware (that’s when you dip glasses in hot water baths to steam the surface before wiping dry) are all possible tasks.
When you show up, the manager would brief you on the job scope, orient you to the outlet and show you how to do the tasks you are hired for. Remember that different places have their own set ways of doing things.
You are always able to ask the manager (or other staff) questions as the expectations are usually lower with first-time/new freelancers.
Freelancing With No Experience?
Perhaps this is the question that every single person will ask at least once in their lives. Having no experience is the natural and logical start point. Afterall, if you cannot get a job because they require prior experience, and you need a job to get any experience, you are stuck!
Fear not! There are ways out.
The easiest way, and the way I used, is simply to apply to postings or shifts that have 1) simple or basic tasks in the description and 2) did not state “prior experience” as a requirement. To be clear, you will have to show up and learn as much as you can on the job for the first few times because you are starting from zero. Anxiety and fear is normal, and they are recurrent.
Some outlets may reject you when you are a beginner freelancer because they need more “sturdy hands”. They need people who can be relied on. That’s ok. It happened to me before, and it just means you need to put in more “reps” first. Keep applying until you get your first shift or job posting.
Once you get the first job, you have your “in” and you are soon to gain experience.
Work Schedule As A Freelancer In F&B
You set your own work schedule as a freelancer. While you won’t get the exact hours and time slots you want, you will get to pick the workplaces and work durations every single time. What happens if you don’t like the location or the hours?
You simply don’t choose it. Welcome to freelancing.
That said, you can also choose to commit several days in a row with multiple jobs and shifts stacked if that’s your preference. The only limiting factor is how many shifts you applied for are accepted. The hit rate is quite high, so the odds are not against you.
Money Matters: Salary/Pay For Freelancers In F&B
Unlike normal part-time or full-time employees, freelance pay usually, if not always, comes from the recruitment company or portal (i.e. your third party). Sometimes you can be paid the next day after the shift, or at the end of the week/beginning of the next week (weekly sum) or ad-hoc processing (usually a few days after the shift).
The pay would not be transferred based on a rigid schedule like normal direct employees who are paid monthly on a fixed date.
Expect some delay time as the third-party company has to confirm your attendance and work hours with the F&B business before sending remuneration. That’s normal, and for some agencies, requesting immediate payment ahead of the pre-set schedule may cost you a fee.
Perks Of Being A Freelancer In F&B
Perks can be stated in the advertising material by recruitment companies or third parties, or even directly by the F&B outlet. However, there is usually more than meets the eye. And for good reason (some cost money and some are generally unglamorous).
If you work during lunch or dinner hours, at smaller restaurants or cafes, they might offer you staff meals on account of your effort. It’s not obligatory to offer food as you are technically not an “employee”, but it is usually offered at most places. If you work the whole day, paid breaks and meals should be included.
Always be grateful for their kind gestures especially because you are a freelancer.

At buffets, depending on availability, you may get a stab at leftovers at the end of the night. Food may become free-for-all behind in the kitchen, at the manager’s discretion or workplace protocols. You’ll never know which ones offer until you work there. When I worked at one of the restaurants in Fullerton Hotel, this was a lucky occurrence for me.

Transport can become an issue when jobs require you to stay late and you guessed it, not all outlets offer transport claims. Most higher-end restaurants that need manpower more frequently would likely offer transport claims as they probably have bigger budgets too.
Even then, those that do offer may only pay a fixed amount, so don’t get your hopes too high. Consider how you will return home after work if there’s no more MRT or bus services.
Are Freelancers In F&B Living THE Dream?
Freelancing gives you the freedom to try many different workplaces for a diversity of experiences. In fact, they get a lot of flexibility, perks and the least of the responsibility. That’s indisputable.
THE Dream Is Here
Not only do freelancers choose their work timing and locations, you can choose not to work at the same place twice. You can dip your toes in the proverbial water and see where or as what you prefer to work, something you cannot do once you commit to a particular restaurant or workplace as an employee.
The Pay As A Freelancer
Besides, the most common hourly rate for entry level staff is $11 to $12 for part-timers. (Full-timers are usually paid monthly based on a different scheme of working hours/shifts.) As you work longer, acquire more unique-to-outlet skills, your pay can be bumped up a little. But that’s measured in months, at least.
Many factors decide if your pay as a part-timer can be raised, ranging from experience, performance to other esoteric company-specific policies. That’s hairy to deal with.
As freelancers, a simple banquet or buffet restaurant might directly offer $14 or more per hour for the night under a “one-time only” offer. (But it’s usually not actually one-time only; restaurants get packed occasionally and still require extra hands, you are those “hands”.)
Usually, these jobs can last from 4 to 6 or even 12 hours if you work both morning and evening events. That stacks up quickly if you get a bunch of these shifts.
After you chalk up some experience and basic skills, they can be translated to almost any other outlet, granting you a far gentler learning curve in future as you explore freelancing further in F&B.
Extra Work Wanted!
If you’re lucky, you might get extra work or shifts in the future you did not even ask for. The manager might take down your contact and directly ask you to return another day! Note that some third-party companies restrict such “private” agreements, always check the policies of the recruitment company. Of course, this is at your discretion if you would like to return another time for extra work.
Other Secret Easter Eggs!
When I worked in a pop-up stall selling food at a festive event, I realised how friendly F&B people can be. It’s like strangers are bound by this common job in F&B in the environment of the event and they would offer free food (like the one below) to each other after closing (usually unsold menu items).
Discovering these connections was like finding secret easter eggs, giving you privileges that customers are not granted.

Essentially, as a freelancer, you get the same food as a customer, but for free albeit at later hours of the day or night. I’d still take that deal any day.
Besides, if you truly freelance in many places, your commute will take you along many different scenic routes. They can be public places you have never visited before, but more frequently, you get to see behind-the-scenes which can truly expand your horizon.

You will get to see how much work and effort goes on behind a seemingly calm, elegant and luxurious restaurant. There would be streams of service staff hustling and shuffling along in the basements or behind the kitchen, and of course, you get a front-view seat to the food being prepared on the spot.
“Keep On Dreaming, Kid!”
So what’s not to like?
As a customer, you rarely see any staff eating. That’s because it’s frowned upon for the sake of upholding the reputation and image of the general outlet. Meals are taken inside a little “office” or “corner” behind doors and curtains – that tiny secret area you always wanted to look behind as a customer!
It’s actually smaller than you think.
Penalties May Apply!
Your pay may be penalised if you break any glassware or equipment, though before you get all anxious, it depends on the extent of damage and the manager’s discretion. Breaking one wine glass won’t upend your whole freelancing career. In fact, it’s also unlikely that they would make you pay for one broken glass. That said, don’t go asking for it.
Managers are humans too, they make mistakes just like me and you. Once, I saw a manager accidentally push a wine glass off a bar counter. It imploded on itself upon contact with the sink. While penalties may apply, it should not discourage any genuine attempts at learning to handle the equipment. Simple caution would suffice; speed comes later.
If you think you can always rely on restaurants for freelance work in F&B, keep on dreaming kid! Freelancing is like a river current.
Depending on the proverbial weather, it is beyond your control. If it rains, the freelancing river current is strong and brings with it plenty of opportunities at your disposal. Similarly, during a dry spell, that river current becomes a trickle that thirsty freelancers compete over – worse still, at a lower hourly wage.
While freelancing offers you options and flexibility, that premium is easily waived by fluctuating economic and consumerist trends or behaviour, at least in the short-term.
Should You Become A Freelancer In F&B?
Obviously, yes.
Unless you are completely befuddled, the pros strongly outweigh the cons when it comes to freelancing as an entry level staff trying to hustle some cash and gain some experience. You have NOTHING to lose because you literally have nothing in this phase of life.
No skills, no money and no experience. So, you have every reason to try and learn.
Even for more experienced workers, choosing to dive back into freelancing between jobs can offer supplementary income while giving you more time back in your life before your next chapter of life at work. Meanwhile, these freelancing jobs are easier to schedule and broaden your network while adding to your bucket of work experience. Freelancing grows from the means to learn a skill to a skill of its own.
I hope you go out and get some freelancing done and you’ll find out just how fast you can learn and adapt. Even if you can’t, or have a bad experience, well, you don’t ever need to return to the outlet again!
Welcome to being a freelancer.
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