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 shifts on my only day off, and still say “I’m fine” while internally unraveling. Then one day I snap over the ice machine being empty and realize I’ve hit a wall. How do you recognize when you’re overdue for a break before it gets that far?

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You don’t. This industry trains you to ignore your needs until you break, then gaslights you for not being tougher.

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Exactly why I've been trying to get out for over 10 years. Seems like every shift I make is the wrong direction. I can tell you that courier driver and heavy equipment is the same but worse.

You have to be in it for yourself. Working yourself to the breaking point isn’t good for you or anyone around you. Stop taking on extra work and being the go-to when somebody calls off, that helped me a lot.

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I know this doesn’t count as an interview, but overall professional advice needed:
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Hi Fishes, I have received an offer for the role of Senior Manager (Accountant) from Congnizant for 20LPA (66% higher than current CTC) & Flexible Work Location. I'm already due for promotion in my current organization which gives me 20% hike from July 2022. If I consider this hike. Cognizant offer 20LPA is 38% increase. Should I ask more from Cognizant? Could you please tell your review about Cognizant - Pros & Cons (what you feel)?

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I have accepted my sexuality and found peace with the long battle of wanting to be something not what I actually am. On one side I have a lot of pressure around me being gay and trying to get a PR and get out of India, on another side I have a lot financial issues. I’m trying so hard to focus on work and to meet the expected bar for my current role. But the office politics here is toxic and always putting me down. Just wondering whether things will get better ever.

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Fishes, has anyone joined recently in Wells Fargo Bangalore? I have some queries about relocation allowance. Please help.

Wells Fargo

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And now you know the rest of the story

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I’m calculating a bunch of totals and averages by category on one worksheet by filtering data in different categories from another worksheet. However, when I change the filters, the previously..(cont)

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Need 11 💟 to unblock DM feature

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So here in CA there is a lot of talk about certain jurisdictions doing virtual jury trials. As a firm we won’t agree to it and if push comes to shove we’ll take it up on. Writ. What is everyone else’s opinion?

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Hello folks,
I would like to know how is it working like with value labs? Does it care about employees?
I would really appreciate if anyone who has worked and is working with values give me some insights!!
Tia

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Has anyone received band progression mail ?

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John Fetterman 2024

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Hello everyone,
I'm fairly new to all of this, and I'm looking to get a little experience in the industry.
Any suggestions on where to look to find some remote work?

Additional Posts in Restaurants & Food Services

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?

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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.

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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.

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

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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?

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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.

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