Amongst the many rippling effects from COVID-19 was nearly all employees in a variety of industries transitioning to working from home. The impact of this transition was as varied as the employees themselves, from workloads doubling once homeschooling and cooking was added in, to a sharp decrease as busy days dwindled to a few hours in front of a laptop.
The other day, a friend’s Facebook post caught my eye:
Responses were predictably varied, some were happy, some were not, some felt almost no change from pre-quarantine life.
But a few comments stuck out to me and made me wonder about one big thing: our work lives post pandemic.
The offer of telepathic support notwithstanding, this person’s realization that much of their time at work was wasted jumped out at me. The fact that so much of the American work force sucessfully transitioned to working at home practically over night leads to the very obvious conclusion that much of our hours at work can be deemed unnecessary.
While I’ve addressed the concerns surrounding tipped employees previously, the issues faced by salaried employees in the restaurant industry can be more complex. Above is a comment from a friend who managed a multi-million dollar grossing location of a large restaurant company before being laid off suddenly.
This comment stuck out to me mainly because so few of the comments had any positive reaction to being confined to home whereas this person seemed to have very few complaints, touting the long missed benefits of being home. This begs the question of what people in this position will be looking for when returning to the work force.
We all have considerations to make in the coming months as we eventually emerge from isolation, but I have a feeling this transition could be especially interesting for those whom a “work/life balance” has been almost nonexistent.