Restaurants & Food Services

Making money comes at a cost! Restaurant where the pay was great for cooks, better for bartenders/servers, but the owners attitudes quickly alienated employees and guests. They treated the guests/emp… more

Does your supervisor have your back? Like, when a customer is losing their mind or trying to get one over on you. Does your manager support you or will they bend over backwards to make the customer ha… more

How often do you think, am I getting too old to work in the service industry? Because I definitely pulled something in my shoulder during my shift last night. That would have never happened to me when… more

Happy morning after Valentine's Day. We survived! How was your night? Valentine's Day on a Saturday is like a cruel joke.

There's this coworker that's super tardy, always 30-40 minutes late for his shift, acts like a one man show in a team environment and still messes things up, he's always in a argument with… more

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Anyone else working the dinner shift tonight? I'm about to go in, I'm not looking forward to this. We've been overbooked for weeks.

This is industry is one of the most toxic, OSCHA breaking industries that does NOT care about liveable wages for its employees. This is one of the top industries that use exploitation and profits off … more

I've been contemplating for a long bit now whether I should stay at my job I've been at for 10+yrs or get another job that closer to home and less pay to be over to my son should anything happ… more

I saw another server stealing cash tips from other tables. But I don't have proof, so it's my word against theirs. They've been here for over five years and I've only been here six mon… more

Hey. Has anyone experienced working at the airport as a food manager. if so, what are the cons and pros about it?

Is anyone else's restaurant weirdly quiet for Super Bowl Sunday? We're usually packed. What's going on?

How closely does your cafe or restaurant pay attention to expiration dates or times? My manager has been playing a little fast and loose with these lately. Saying expiration times are just a suggestio… more

I'm left handed and my handwriting is pretty awful. The cooks keep saying they can't read my tickets. I'm worried I will get fired if they keep complaining. Do you think it would be better… more

I'm not getting enough hours, so I'm wanting to get a second server job. But my restaurant has a policy that doesn't allow us to work in a different food establishment. Is this type of pol… more

Well all we need is a big smile to the guest never say no guys..and dont forgwt the serhice start at the entrance to the restaurant folks

Why nobody reply to this post ?A few days ago I had an interview and then a trial shift at Tamar in Santa Barbara's Funk Zone for a sous chef . They were offering $75,000 a year, and the owner sai… more

When customers come in an hour or 30 minutes before close, does it affect the level of service you give? I know I'm a lot less helpful and inviting. I don't understand why customers think it&#… more

How do I get chosen? I have experience in two very fast paced restaurants, I have experience with everything needed to be chosen and I’ve always done amazing in them. But I’m still never called and someone with a… more

Thoughts on how I should roll out this policy. I'm wanting to make things more fair for my staff. A little more than half the staff smoke and they take smoke breaks throughout their shifts, while … more

Do you guys have resumes? I've never made one, and I've always just filled out applications online. Should I make a resume?

Looking for a sponsored job as a line cook / chef on the United Kingdom or anywhere else in the globe . Have hands-on-experience working in professional kitchens in Europe , USA and Canada . I’m committed to work… more

Has anyone had a job threaten to let them go because they helped a employee out of a DA situation? Is that even legal?!

Do you take your meal breaks in the breakroom or hide out in your car?

My shift manager wants me to step in for him next week, and I said yes because I really want to come off as a competent member, but as I'm getting closer to the day, I'm freaking out. How do y… more

I've had to deal with quite a few no-shows during peak shifts, and it has completely destroyed service quality. I've sealed gaps on last‑minute scrambling with an already thin team, but I don&… more

Surrounded by gourmet food all day, but I pretty much survive on fast food, uncrustables, and coffee for the most part. Is this the reality for people who work in this field? I know most of my coworke… more

I have 12 years of past and current experience as a waitress. I have also worked in the retail and corporate world but realize that waitressing is my passion.

this shit where yall post jobs for places that don't even need help needs to stop

How do you deal with the sameness of it all, on a daily basis? I work in a super fancy restaurant, so it's not even like I come in contact with crazy customers to feel like one day is different fr… more

After starting a new job four months ago, I came into my shift one day and I was presented with my last check from the company stating that they are downsizing and so I needed to be laid off. I was lo… more

I am not getting enough hours

Reminiscing about MLK Day, which was only yesterday, like it was a distant dream! I got to take home all the leftover pastries and also got to order a free meal at the end of my shift. We don't us… more

I'm feeling so depressed rn. Job hunting is tiring. But I can do it.

I am a 21 year old hard working and disciplined individual currently working as a waiter. I am looking for an opportunity where I can grow, learn new skills, and contribute to a strong team. I take pr… more

So, with this whole no tax on tips thing, can I just skip reporting my tips to the IRS? It's not like I've been keeping track of my cash tips anyway.

Chefs (and servers) on a scale from 1 to 10, how annoyed do you get when customers want to add modifications to the food?