3 year experience in foos service and customer service .

Hi All,

Anyone who got retained recently in LTI, please let me know, need some help.

How many years of experience did you have before you went client-side?

What are the easiest practices within S&C to go from A to C? Or does this not really matter? Anywhere I can objectively see the performance of each practice?

When negotiating salary, what is a reasonable ask in terms of increase? I am really hoping to be about 14% higher.

Looking for a cleaner! Preferably l
Not to expensive

Anyone did a H1B transfer recently using premium processing ? Trying to understand timelines

On a weekday, when can I slow down (respond in 30 mins instead of 5) or go to sleep? I’m sure it’ll depend on deal pace, but in general?

Hi,
What is the fixed pay range for Grade 27 in Optum?

PwC people, does vacation negatively impact utilization the same way hitting G&A does?

Do you ever wish you get fired?

Guys,

What is senior software engineer 3 designation in legato?

Considering working from India for a couple of years due to personal reasons. Any advice for Salary expectations/negotiations? Haven't worked in India for over a decade.

Senior consultant, came into Deloitte with over 14 YOE (industry), in the FSI -> IM space, expertise & experience in buy side asset management.

If you are open/willing to offer referrals, happy to talk. Any insights are greatly appreciated. Thank you.

I’m interviewing for a marketing manager role at a company based in SF. I’m genuinely excited about the role and the company but we’ve yet to discuss salary. I expect to be asked at some point, but my research has given me a VERY broad range. So I’m here to do a bit more research. I’ve got 5 very relevant years of experience and will have an associate manager directly reporting to me. Are there any marketers out there who can share their salaries in similar regions and experience levels?

I’m starting in audit accounting in Charlotte, NC as an associate. What’s the best way to find out how much I should be looking for when it comes to salary?

What reliable sites do I use to do market research on local salaries? I want to know if I am being underpaid compared to my local market and similar positions, but don’t know where to begin.

Hello everyone I worked as a house remodeler before I got Covid now I am handyman/maintenance/property manager I would like an idea of what people are charging

Any salaried workers figure up their *actual* hourly rate? Oooof what a mistake that was🥴

I had quite the day the other day. Coustmer comes in and then ends up leaving with a grossed out look on his face just for him to put in a complaint about my appearance...he down right called me some nasty things for no reason. Still feeling gross about it. He was upset for no reason as far as I'm concerned.

I work in hospitality right now as a young person without a degree. Are there good opportunities for a career if I move up? Or should I go for a degree and switch to something else?

So I work as an assistant manager at a restaurant for the past 9 months. I've worked in restaurants for the past 6 years science I was 16. Now I'm 22. I went to a trade school for media and film. I got a dream opportunity to work in the field making about the same or 10% more. I told myself the only reason I'd leave this company is for this type of job. Should I take the chance at this job and leave the restaurant that is on the rise and growing?

Check the overtime laws for your state!!

I just recently worked 58.6 hours in a week, weekly pay, nice OT profit right? Depends on where you live.

In Iowa, there is no Overtime pay mandate, the overtime pay is at the discretion of the business. I received 58.6 hours of base pay for the week.

If the company makes less than $1 million per year or does not engage in intercontinental sales, the company is not required to pay the overtime rate of time and a half, just your base rate.

My team and I are looking at upgrading our invoicing system for catering gigs as our catering popularity is growing in our area.
Looking for BEO/invoicing/contract software that’s easy to use, saves menus, and not too terribly expensive. Recommendations?

I work as an AGM in a busy restaurant. Been working there for just over a year, and haven't had a single raise. I now only make 0.50 cents more than even the lowest paid shift lead but I am doing a lot more work. I'm no longer satisfied with these conditions. Should I try to negotiate a raise or look for other opportunities?

If I should negotiate, any tips?

I have a question. I work as an assistant manager been a manager for a while worked for the company for 6 years. I know crew gets paid a dollar less than me yet a do a lot ( its part of my job ) I asked for a raise I was told wait 3 months. Waited I asked again was told I needed to do this this and that. I feel like I'm under paid, but I love my job and crew.

Do you think culinary school is worth it? I've been a waiter for a year but really want to be a chef. The people I work with say to just start in the kitchen and work my way up but I think culinary school might get me where I want to be faster. The cost is pretty insane though. Any advice?

Has anyone ever had to train for more than 3 days to be a server ? ESP with over 10 years experience

I have two job offers, one as a waiter and one as a bartender. Which one would you take? I’m thinking bartender for the tips.

So I finally got around to watching the Bear. Thoughts? They did get the frantic element right and the little details. But my family at Thanksgiving all seemed to think it was basically a documentary

I’m dealing with a difficult management situation and don’t know what to do, how would you report someone when nobody really cares what’s going on or is automatically going to side with the other person?

So I'm fairly new to the restaurant business; only in like 4 years (only two concepts). Both have been pure chaos that causes so much stress and anxiety. Is this industry wide or am I just unlucky with the 2 concepts I've experienced so far?