I used to live and work in Rock Hill SC, and also in Charlotte NC. I was the Chef of Tam's Tavern in Rock Hill and I left to work as the Sous Chef at Metro Grille, and then moved to to Work as Executive Sous Chef at Rock Hill Country Club. I loved that job. They sent me to the Club Chefs Institute at the Greenbrier Hotel for a 3 day course in molecular gastronomy. I am the Chef du Cuisine for the Army of Chefs. We do catering events and I have been with the organization since 2014.

Best practice for staying organized while working on multiple projects?

Hi fishies

Please help me get 11 likes to enables Dm.

Thanks

Best jacket for travel? Would like something warm but packable.

Where them 30+ ladies at? 25M 🙋‍♂️😉

Any M 40+ in Nairobi? The apps here are not it!

Having serious Monday blues! Who wants to talk and help? 35M in Chicago

Anyone have experience in raising capital out of the Middle East (Jordan, Kuwait, SA)? Any experience in delivering solutions in that area? I am trying to figure out if a pursuit in that area is to much of a risk. Any insight is appreciated.

How do I get out of a date?

Anyone out there do any Broadcast Operations work for live tv as a full-time job? If so, what are you making? I have trying to build a case for salary around $100k or in that range.

What companies offer the best vacation policy and sabbatical packages?

What do you think is the typical pay for a design manager? Does comp stop increasing for this role after a certain number of years?

Are we secretly being judged on how many of these admissions events we are attending / if we are participating?

Any info on Big 4 Salaries for Senior Recruiters?

Investigations - would love to get out of the retail store in the field.

Have a 2/15 call on ghiv. Tanking today, drop it?

Reallocated some of my WPF position to PSFE. They are post SPAC merger but both will be long term holds for me.

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.

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.

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

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?

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.

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

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?

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?