Restaurants & Food Services

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Unbearable Working Conditions

Overwork at Altitude: Staff endure physical strain from high-elevation demands without adequate breaks, heightening risks like altitude sickness that management overlooks.

Unsupportive… more

So after months of searching for a restaurant server/bartender role, I finally got hired, and now I'm wondering why I even applied here. The manager is forcing me to continue "training" … more

Ever had a coworker vanish mid-shift and never come back? We had a dishwasher step out for a smoke break and basically evaporate with apron still hanging on the hook, phone left in his locker, like he… more

Tip-baiting on delivery apps drives me insane. Customers put a high tip upfront to get priority, then drop it to almost nothing after delivery even when everything was perfect. It feels manipulative a… more

I’ve actually had to fire a customer before, and it felt surreal, but he wouldn’t stop harassing staff and crossing boundaries. At first it felt awkward telling someone to leave a place I don’t even o… more

The most unhinged request I’ve ever gotten from a manager was being told to “look more delighted” while carrying a tray of boiling hot soups during a packed lunch rush. My hands were shaking, my face … more

why is it so hard to find a job out here

I really think uniforms should be gender-neutral at this point. I’m tired of places that force women into fitted shirts, tight dress pants, or those tiny half-aprons that barely hold a pen. Meanwhile,… more

Why is there no way for me to advance to assistant kitchen manager? I have the experience but not the former title. I’ve run kitchens before and done managerial level work yet no one wants to hire me … more

Random question, how often during your shift do you wash your hands? I was told I haven't been washing my hands enough, but how often are servers really supposed to be washing our hands?

Has anyone noticed a dip in customers lately? Saturdays are typically our busiest nights, but last night was ridiculously slow. I don't know how I'm going to afford rent, let alone Christmas, … more

How strict is your manager with the late policy? I recently started a new job, and my manager told me last night that I'm already on my last warning for my chronic lateness. It's crazy, I'… more

Hi Everyone, I’ve worked in the Food Service Industry since I was 12. I’m currently 53. I’ve done everything from dishes to manager. However this past year my auto immune condition has made the physical aspects o… more

How are your tips so far this holiday season? Usually, people start getting a little more generous with their tipping in December, but that hasn't been the case this year. Actually, more people se… more

Hello hospitality professionals,
I’m currently working as an Assistant Restaurant Manager in Riyadh, with over 5 years of experience in coffee, beverages, customer service, and team leadership. I’m passionate about crea… more

Those of you whose restaurant is open Christmas Eve or even Christmas Day, is it fair that people with kids get priority scheduling and first dibs on having the day off?

My manager is trying to deny my paternity leave after working there for more then 4 years and is only letting my fiancé get her leave Im gonna talk to him soon abt it and record it because I heard him… more

Why is getting a server job so hard lately? I got screwed over at my summer job when paychecks started bouncing, and now I'm almost broke. I've been applying everywhere but keep getting ghoste… more

It's my first time managing a restaurant after running bars for years. This place opened about 3 months ago, and a lot of the staff are either lazy or inexperienced. I got into it with a server to… more

Just saw next week's schedule and I'm working 5 nights straight 😩 How do you guys not completely burn out when they do this? My feet are already hurting just thinking about it.

I have a love/hate relationship with regular customers! It's nice that so many people want me to be their server but they do tend to feel a little entitled to my time and attention. Also, why do r… more

I lost trust new restaurant my hours are ripped off and my tips. I work therr like a month. I mighf leave this restaurant.

Show of hands, who's stuck working the Thanksgiving shift this year? 🖐️ Ugh, I'm scheduled from 11:00 a.m. to 8:00 p.m. Happy Thanksgiving to me.

I used to live and work in Rock Hill SC, and also in Charlotte NC. I was the Chef of Tam's Tavern in Rock Hill and I left to work as the Sous Chef at Metro Grille, and then moved to to Work as E… more

How do you feel about chefs who plate with tweezers during a dinner rush? I’ve worked with chefs who could tweezer microgreens into a masterpiece at lightning speed… and others who insisted on picture… more

Do you think restaurants should have a cap on how many modifiers a guest can add? I had someone basically redesign an entire menu item with 14 different mods... extra this, no that, substitute here, s… more

Ever had a shift where one tiny mistake early on just cursed the whole night? I had one prep shift where I dropped a whole cambro of diced onions at 3pm, and it was like the universe said Buckle Up. F… more

Hello, looking at the possibility of working at Brasa Rotisseri in Minneapolis/St. Paul.
I would like to know what the environment is like work wise and business wise?
Are you treated with respect?
Is management i… more

Do you think the customer is always right culture is finally dying? I’ve been in restaurants for over a decade, and I’ve seen both sides. At one place, management backed me when a guest cursed me out … more

Tip pooling between FOH and BOH always stirs up drama. I’ve worked in places where it felt fair and others where it felt like my hard-earned tips were being redistributed to people who barely interact… more

When an interviewer asks you, “why do you want this job?”/ “why should we hire you?”. What is a good response, especially for a host job? Should I talk about my personal life? I wanna stand out from o… more

I have an interview at a restaurant as a host but I don’t know the type of questions or even answers to give them when they ask. I’m nervous and is desperately in need for a job. Anyone can help?

Good place to work. Its easy. Closes early. Money ok. Coworkers r fun. Only con ia many guests r vegetarian and share 3 entrees among 6. Which is fine but they dont hardly tip!

My question is how do you go about applying for jobs and trying to build professional connections from a long distance?

For context:
I have been working as a production baker for nearly 3 years, my par… more

I’ve spent most of my life in food service and now work as a Director of Dining Services in long-term healthcare. After years of burnout and no work-life balance, I’m ready for a change—but without a … more