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“We know that 100 percent of the time the guest's heart is in the right place, but stacking plates feels like a signal that you do not trust us to do our job." Anyone else disagree with this entirely? I've never once thought that. I always take it as a small gesture designed to make our lives easier. My #1 is definitely customers trying to get me to bend the rules on promotions. 5-10 minutes past the cut off is one thing, but don't ask me to honor our 4-6 happy hour pricing at 8 o'clock. It's crazy how often people ask!

Never been in a fine dining environment, so that might be a completely different perspective. Never once have I seen somebody stacking plates, and my head started spinning with questions. There is NO way for people to know these silly little rules for every place they go to.

Stacking plates doesn’t bother me. Being rude definitely is my biggest pet peeve!

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Additional Posts in Restaurants & Food Services

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.

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

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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?

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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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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?

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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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