How do you handle it when someone on your team clearly isn’t pulling their weight, but management won’t address it? I’ve been covering for the same person over and over and it’s exhausting. They’re nice enough, but nice doesn’t run food or restock silverware.

What programs do my fellow HR managers recommend as far as personality assessments for hiring ?

Gave a friend 40K 6 months ago. Now his number is unreachable. Has blocked me on whatsapp. He is not on Instagram, Twitter.
Anyway to contact him via any other channel

Align to non-M&A offering but do a lot of work in the space (DD, integrations). B4 recruiter reached out and wants me to provide resume@for review with hiring partner. Does it work if I provide a bio with summary of M&A projects (client names removed) instead of a traditional resume? Also plan to list education and previous roles.

Does any one know about the Persistent system ltd. average appraisal per cycle

Is relocating to Pune mandatory? Do they allow to work from Mumbai office?

How’s the WLB for my Australian counterparts at T2 firms in Sydney/Melbourne?

Looking to do a transfer/rotation (from Canada) to Aus and am curious!

I just took a leadership role in industry after 5 years in advisory (industry hire). Partners, any tips for the transition? What have you seen your clients do well/poorly during big career moves?

Hey Guys, Hope you all are doing great. Can someone let me know about the work culture, is Saturday working, are there any shifts and benefits of HSBC Electronic data processing india, ecospace, Bangalore?

Hi all,
Does Consultant specialist designation GCB 5 come@under the role of AVP?

Any junior transactional opportunities in the Sac area?

Wonder how many people from London are active on fishbowl...everyone seems to be from the US!

Anyone here who is a CA?

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 …

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?

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

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?

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 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

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

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 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?

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?