10 Signs You’ve Worked In A Food Truck

We all think we know what it’s like to work in a food truck. I mean, after all, we’ve watched every episode of every season of The Great Food Truck Race. But as they say, “you just don’t know.” To get the real dish on some of the ins and outs of being a real food truck employee, we turned to a number of our friends with food truck experience to get some insider information on signs you’ve worked in a food truck and what it’s like to actually work in a real food truck kitchen.

Here are 10 signs you’ve worked in a food truck:

You can parallel park your car with your eyes closed.
You yell out “behind!” to strangers in public.
You have no feeling in your fingers – touching hot surfaces doesn’t faze you anymore.
Your arms have more stripes than a zebra from being burned on oven racks.
Your significant other tells you that you’ve been talking in your sleep again about searing meat and adding more seasoning.
You don’t know what to do with yourself when you’re off on a Friday or Saturday.
Your knife kit is worth more than the car you drive.
Your signature cologne smells of deep fried anything.
You see your co-workers three times as much as your significant other.
You roll your eyes when someone not in the industry complains about a 50-hour work week.

Bonus signs:

You always have a Sharpie on you.
Even at home you eat standing up.

The Bottom Line

To sum it all up, working in a food truck is simply crazy, but each of the individuals we spoke with told us it was the most fun they had ever had while working in food service industry.

We know there are many other signs you’ve worked in a food truck but we thought it would be fun to get some feedback from our readers. Do you have any other suggestions for this list of items that let you know you’ve worked in a food truck? Share your thoughts in the comment section, our food truck forum or social media. Facebook | Twitter

By Richard Myrick|2019-08-12T08:53:21-04:00Aug 12, 2019|Business|

About the Author: Richard Myrick

Richard Myrick is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].