Highly motivated and detail-oriented Commi 2 with 2.5 years of experience in fast-paced kitchen environments. Proven track record of delivering high-quality dishes, maintaining kitchen cleanliness, and working effectively in teams. Proficient in basic cooking skills, kitchen safety protocols, and inventory management. Eager to learn and grow as a chef, with a passion for creating innovative and delicious cuisine.

Does anyone have any experience working with FeverUp? I have a interview with them this week and I would love to hear about life within the company.

Do brokers like Lockton and Marsh only hire established producers or are they open to newer producers?

How much do you pay for car insurance and with whom? I have no accidents, one ticket that should be dropped off now, and am constantly getting charged insane amounts.

What is your view of Design consultancy in India?

Any suggestions of a good dance club in downtown LA? Here till the weekend..

Are skills in MDM on the rise? What technical skills should be learned in addition to create a transferable skill set?

Hi there. Anyone willing to refer for Ops M&A roles at KPMG? Thanks!

Single consultants,

Why are you Single?

If you don't log in to work hungover Monday morning, you haven't fully utilized your weekend. Change my mind.

How can one apply for bank PO job in icici after graduation.?

Can i140 be filed in premium processing? Is there a chance of petiton rejection these days if filed in premiun?

How do I professionally decline a second interview? I know for sure I don’t want to work at the firm.

🐠 who have moved from an accounting background to management consulting, do you keep your CPA license active? Does it matter at all?

TRX, HODL or SELL ? Should I buy more ?

AE: I need to take off this afternoon to the attend my grandmother’s funeral.
Owner: Why? She’ll be dead tomorrow too.

For all you Toronto transplants on here... what brought you to the city?

I test drove a 2017 330 gt, got an offer for around 28K. I need to fit 2 child seats and don’t want to get an SUV. It’s surprisingly roomy inside. Asking for the pros here for any insights or things to be aware of before I pull the trigger. My first german car upgrading from an accord.

I am currently a care coordinator with one of the big insurance companies. I want off the phone, I have been applying for Rn jobs in utilization but have not gotten the last 5-6-7 I applied for, I lost count… I am thinking more analytics and business side of things now. I finished my MSN LM to maybe stand out from the large amount of applicants they get. BUT I have no experience in analytics.. so I have a chance? How do I get training in tableau, sql, interqual, project management, alteryx..

Senior Risk Consultant + CPA at big 4 (4 YOE) looking to break into IB with no Deals experience. Would appreciate any tips, tricks and resources for interview prep and beyond. I have an interview coming up with an MM bank in their Real Estate group. TIA

Do any of you follow your career center’s resume template/ guide in terms of formatting or do you use something else?

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?

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 …

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.

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?

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?

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 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

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?

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

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?

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?

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