I’ve worked as a part-time barista for six months at a local café, where I learned the basics of espresso preparation, milk frothing, and customer service. I really enjoyed the fast-paced environment and the opportunity to make someone's day better with a great cup of coffee and a smile.

One challenge I faced was maintaining consistency during busy hours—especially with latte art and customer wait times. I’m always trying to improve my workflow and efficiency while keeping quality high.

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Has anyone seen any unique places to find UX portfolios or post jobs other than the usual suspects?
Some UX Slack channels were doing well for a while but I definitely don’t see as much traction there. Meetups obviously came and went. Even the portfolio sites like Dribbble and Behance don’t seem that same.

Couldn’t agree more - consistency is king 💪💪

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Happy Saturday!
9/17 Check-In: What’s everyone up to today?

I am on my way to my HIIT class.

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11/27 Check In 🙌🙌 What’s everyone up to today?

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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?

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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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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.

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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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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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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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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 …

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