Does your store hire teenagers? Our GM started hiring really young kids (like 18-19) who just started college. They’re nice enough, but it’s annoying to have to train them for everything that seems like common sense. I’d rather hire more experienced people… what is your store doing these days?

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Oo yes equal opportunity doesn’t exist then and we keep the kids poor you’re intelligent

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Tons of them. I feel those same frustrations, but from the business' point of view, I can see why it makes sense. High schoolers have lower pay expectations than experienced employees do.

Yeah you hit the nail on the head. It’s total salary expectations - now it makes sense - because they can be scheduled as hoc and don’t need a full salary to survive…

I have the problem of the Executive Chef hiring people with little or no restaurant skills or speak any English. From 21 year old college students, to 18 year old kids who have no clue about life or reality itself. I started in the kitchen at 14, by 17 opening Jake's pizza in Crystal Lake while on work program, after high school school right into hotels, then Culinary institute of America, then Executive Chef 26, the kids today are lost and don't know what real work is or running a kitchen.

Yeah it’s the age old problem of “hire experienced people” but then how do young people get experience if nobody gives them a chance? I agree though, I like hiring people with experience because the training is easier…

We try to hire a mix but we mostly attract younger workers.

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Additional Posts in Restaurants & Food Services

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?

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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 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 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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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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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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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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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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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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