How do you handle it when a guest is clearly over the limit and management pressures you to keep serving anyway? I had a guy slurring at the bar last night, and when I cut him off, my manager said I was “killing the vibe.” I’m all about hospitality, but not at the expense of someone’s safety or my liability. I don’t want to lose shifts for saying no, but I also don’t want to serve someone who might crash on the way home. Would you stand your ground or just let it go?

Experience with vestas data analyst interview ?

Anyone from digital business services team?

How would be the work life balance of Lead engineer fullstack be?
Are they bombarded with work in FMR?

Is Manager in FIL same as AVP in HSBC or similar investment bank.

Hello everyone!

Is there any vacancy in Audit profile in Fidelity International. Any leads would be really helpful. Thanks in advance.

I see some tweets started stating #GreatResignation will lead to #GreatLayoff. I am aware that skill plays a vital role and up skilling saves. Still what would be the worse impact these trend can cause in near future. Would like to get some views from Fishes.

Hi there,

I've 7 years of experience in IT working as a Java backend developer.
Not getting much call from Naukri or LinkedIn.
40 more days to serve notice.
My current CTC id 16 LPA, how much I can expect?
I've an offer letter of 20.5 LPA from TCS, is it worth to go for TCS or should wait for other interviews?

Your suggestion will be much appreciated.

Hi sharks.... How long it takes for Global Logic to come back after Manager round? It's been 1week since I gave interview... No updates so far... GlobalLogic

Anyone has IBS here? Lately I have been having a lot of symptoms of IBS and even if I’m not fully constipated, I think I am to a certain extent. I had excruciating lower abdominal pain this afternoon and it was almost unbearable. Also, my period is approaching so I think my symptoms got worse. Anyone has any tips?

Anyone going to school to become a Special Education Teacher? I am currently in my 3rd year working towards a BA. Anyone have any tips on process, testing for licensure and pro's/con's?

Is anyone here from Illinois?

Can anyone recommend a good place to get Botox in SF?

What are salary rates for an Art Director in NYC these days? $90k $80k?

Hi everyone. I saw on insta that some ambassador elite got gifts. I only got the voucher despite getting ambassador this year regardless of covid extension. Am I going to get something?

If I got a raise for every micro aggression I’ve received while at my current agency, I’d be in a really high income bracket! Hah.

I am sure this is a question with an obvious answer, but does anyone else just feel absolutely trapped in a job they hate because of their student loans? I’m three years out of law school and I still have $160K in student debt despite making aggressive payments. I work in a larger firm (not big law per se, but 250+ attorneys and big for the market). I am pretty unhappy with my job the vast majority of the time, but I feel like I have no options. $160k at 6% and 7% interest cannot be ignored.

Any jobs out there that don’t require independent / analytical thinking? Really burnt out from thinking and would love to switch to a more routine position. Yes this is partly imposter syndrome talking.

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.

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?

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.

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?

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?

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

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

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 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 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.

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?

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?