Restaurants & Food Services

I just drove 130 miles round trip for a job interview; after getting there and sitting down with the hiring manager, I find out the restaurant i am applying for is not opening until January 2026, so w… more

I have 30 years' experience in the QSR industry, a Veteran, and 10 years in Law Enforcement, but looking for a job today is really rough. All I am asking is the chance to sit down with a hiring ma… more

I have worked for over nine years at my current workplace. They don't allow overtime to anyone besides management. We have pay caps which are usually achieved very quickly. We haven't had an o… more

Just got back from an interview where they told me it was a regular six days and the position was actually for multiple locations?! Like what ? I know working six days is common when you have multiple jobs but for that to be the REQUIRE… more

I have 19 years experience with bartending with 4 years of owning a mobile bartending business. I love people and im good at what I do. Looking for a bartending position. I have open availability

My name is Sandeep Singh from India on time work me zagreb Croatia, my work food delivery by restaurant picup for delivery the customer
Experience 3 years
Fast delivery, fast work
Target achievers
Daily 25 delivery successfu… more

If you don’t have to work in food service, what would be your dream job? I would have loved to be an artist - but I know it’s nearly impossible to make a living as an unknown artist…

Being in restaurants has taught me two things: 1) how to manage absolute chaos with a smile, and 2) how to ignore my own burnout until it slaps me in the face. I’ll push through 12-hour doubles, cover… more

I’m seriously debating leaving the kitchen entirely and looking into food consulting, menu development, operations, maybe even training. After 10 years on the line, the hours, stress, and physical tol… more

Sage and barrel

Do you have a work bestie? One of my servers and hosts are work besties and I think it’s really nice to see them so happy when they work together. I feel like it’s weird if I had a work bestie as a ma… more

The new Pura Vida in Coconut Grove is a very beautiful place and great food. However the management don’t make you feel the same way by treating you like a child and taking your phones away, making th… more

Have you ever had to ban a customer from entering your restaurant again? What was the reason? And how did you enforce it? The other day, we had a customer harass one of our staff and we had to call th… more

Every restaurant claims they’re a “family,” but half the time it feels more like a toxic relationship with unpaid overtime and gaslighting. I’ve worked places where “we’re like family here” meant cove… more

What makes a restaurant an “it” place? If you have great staff and amazing food, you’d think you would naturally become popular, but I actually think marketing is the secret sauce that makes you or br… more

Hi, I'm looking for a morning job from 9 to 3 Monday to Friday in Witney or even near Witney. Does anyone know? I haven't been able to find one for a long time.

​I went to Vie by Cescaphe for an interview and it went well. I was told to come back for a cooking test that went well. I was set down and was offered a salary position. I was told to come back in to… more

How old were you when you started in food service? I started in retail at 17 but switched over to the restaurant biz at 33! I definitely find it more exciting and rewarding. What’s your story?

A customer, bearing a resemblance to tourist wombat precariously balancing on tight, once had the audacity to insinuate that I was in a dead-end job. The absurdity of his assertion was as preposterous… more

I love job postings stating “dynamic, fast-paced environment…get it done attitude..etc”. They you apply and get an automated response that they are reviewing applications and will begin interviews in… more

8 years working for housekeeping in canada and Africa

I’m a line cook in Nashville making $17/hr. Full-time, nights and weekends. No health insurance. Is this typical, or should I be pushing for more?

OFFICE POLITICS..why on earth is it so important??? & How is it that it's more important then the actual job??? *Deep eye roll* so I was recently let go from a dream Position. I got a sneaky suspici… more

I had a customer come and in we ended up jiving and he asked me out. I felt awkward so I declined but like is that ok to accept an invitation from a customer or is that inappropriate? The guy wasn’t c… more

I have been in restaurant management for 20 yrs last 2 at one that has made me burn out..I want to do something new but don't what field .. and can't take to drastic of a pay cut.Any suggestio… more

How do we stop bullying in the workplace and discrimination against the bullied?

I've seen and experienced this a lot, where someone will experience hate for being incompetent or different, they report it/ask … more

honestly debating on quitting my fast food job. i feel kinda miserable at work, especially with this new manager. but with how bad the job market is right now, maybe i shouldnt? im not sure if i shoul… more

Hello i'm an international student here in canada i'm from philippines i was born there originally my journey here is a bit struggling looking for a part time cause i have no connections i wou… more

My staff are usually very polite and when they’re quitting, they give the courtesy 2 weeks. People re generally pretty happy so we don’t have a toxic workplace. Last week I had a kid work for a day an… more

What’s the best tip you’ve ever received at a restaurant as a server? I’ve had someone leave $100 on a $100 bill but I’ve heard crazy stories of people getting like $1000. That would definitely make m… more

Being assertive is like hot sauce—great in moderation, but too much
can ruin the dish. Balancing feedback on communication styles with a
dash of indirectness can keep things harmonious and avoid awkward
… more

I currently have a job where I make about 180 max for days i work doubles. I really love the restaurant environment, but I'm not sure what kind of restaurant I should apply to.

Whats the deal with asking for a social before getting an interview? It’s not so much prevalent any longer when filling out online applications. But a few in-person paper applications still have it. I leave… more

Whats the deal with asking for a social before getting an interview? It’s not so much prevalent any longer when filling out online applications. But a few in-person paper applications still have it. I leave it bl… more

Entering the marketing world is like stepping into a minefield. Price laws change, materials get swapped, and public reviews turn into dramatic soap operas. Bad media coverage and citizens airing grie… more

So I’m interviewing staff for some open positions. I used to not call for references because it’s generally a pain and takes up so much time, but others have suggested I call at least 1 reference. Wha… more

For hiring managers, is 1-2 year experience per previous job a turnover risk? I have 2-year customer service experience, and almost 2-year cook experience, and yet still no response from jobs I applie… more

Unpopular opinion: tipping culture is broken and we’re the ones paying for it emotionally. I’m tired of relying on the mood swings of strangers to determine if I can cover rent. One night you walk wit… more

I’m seriously mad. I’m not making enough money. Restaurant restaurant biz is hard. I have to ask family for help with watching the kids. How do you mentally get out of this pit where you always feel… more