Currently working in a place that allows me to called out my name by another shift supervisor. Allows crew to treat management like trash. I’m struggling and this job makes me uncomfortable and worried. I’m looking for a job that I can actually be comfortable and appreciate in

Re-invited to interview at BCG but also want to cast a wide net and apply for Mck and Bain. However got rejected last year this time at the resume screen stage. I’ve changed firms since I last applied (to a well known boutique) - is this sufficient or am I still frozen?

Best way to approach networking with MBB if I am planning to apply for roles in Jan 2024 (1 year from now). Do people start with their school alum and get referred to partners?

How much $ do FT mid-level creatives make in Amsterdam?

Hi Fishes,

I have applied to one of the roles about 10 days back and I didn't recieve any calls regarding my screening or interview.

Can someone tell me how many days does it take for the initial screening to happen after applying.

Also, how much time will it take for all the process to happen ( screening + interview + final discussion).

Thanks in advance

EY is splitting audit and consulting. Thoughts?

Are you seeing Mulptile Inflammatory Syndrome in Children (MIS-C)?

Anyone make the move from NYC to Portland? How's the difference in cost of living and social scene?

Has LinkedIn apply helped anyone to land an interview etc.? If not what according to you are some of the best ways to land a job in your company of choice or bette yet what has worked for you?

What is job requisition number given by her of Capgemini

Which luxe car do you own/ lease? I’m gravitating towards leasing a Mercedes.

Is it typical for in-house pharma roles to offer pensions?

I have a undergrad finance degree and 5 years of big 3 credit rating agency work experience, what will help me more to get into a SFA role or product role at a tech company, a T15 MBA or a Georgia tech masters in analytics degree?

To all my data engineering friends out there, do you all feel like trash sometimes? Like people dont understand shit about what you do, and clients just want to see some bs ml model/pretty but useless dashboards?

I decided to move on from my job of 7 years, I had no days off, It was getting overwhelmed, I just wanted to spend quality family time, so I applied at another place and I was hired on the spot, so my old employer offered me what I wanted and I decided to stay, so my question is ….. how in a professional way do I tell my new employer that I not coming to work with them. I’m supposed to start by the end of this month.

Hi Fishes,

Any reference or suggestions please to switch?

Yoe: 4.2
Current CTC: 4.5
Expertise:
Snow
BMC RLM
EOVS

Doing documentation is the the adult version of Mad Libs

Is the way to train managers changing? I’m familiar with a cohort model where a group of new managers meet in person, and then go through some classes together over a period of 2-6 months. Is there a better or new model that people are using?

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.

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.

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

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

Hello I am from Ghana and am looking for a work abroad a company that can support my visa or give me a visa Sponsorship or work permit invitation letter to apply for my visa any help please …

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 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.

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?

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?

My boss is always making last minute changes to my schedule. Adding shifts or asking me to cover for other people. Any advice on how to handle this? I want to be a team player but the last minute changes stress me out.

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?

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.

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?