So this will be my first Thanksgiving working. Not going to miss the family drama, and I'm imagining front of house will do pretty well with tips but maybe that’s optimistic. Any thoughts?

What are the perks and benefits of working at DBS, Hyderabad? DBS DBS Bank

Hi everybody.
Right now I’m working as a junior product engineer in Amsterdam. From januari on I’ll be a medior product engineer. And now I’m in the middle of negotiating about my salary increase. The salary that I’m being offered feels low (41.5k).
Is there an other product engineer that could tell me if my gut feeling is right or not? Thanks in advance!

90% of problems in the legal field would be solved if everyone set internal deadlines 2 days before the actual deadline 😭

Is Hybrid culture of Deloitte ends in near future?
Was it there before covide also and will be there in future ?

Question for yall. How likely is an offer once a company decides to do a reference check? I know I am in the final 2, from context clues in interviews. I just dont want to get my hopes up.

I am a personal injury attorney making 79k with ability to keep 40% of anything I settle, bonuses for originating work for the firm. I am 1.5 years into practicing as a Plaintiffs PI attorney - I have a review coming up - suggestions on what I should ask for as a raise. I’ve settled a couple cases and working on a third settlement. I’m new to the practice area but cannot get a read on whether a raise is coming at review - nothing but positive feedback from both partners I work with, but doesn’t

Anyone here 40s never married, no kids?

Anyone joining PwC AC Banglore on 6th September?
Have you got any mail for a laptop or any onboarding details?

What is the average salary of a Senior manager level 11 at TD FRP Technologies ?

Who knows about Goosehead insurances work culture. 5 min into sourcing I’m seeing some discouraging statistics about who they move up faster vs who they don’t. I have a interview this week and I don’t know if I should even continue forward. My main goal is growth and if it’s going to be an unfair environment then that’s a no go.

Any input on job offerings I’ve received. Morgan Stanley CRU risk officer pay is $70k with a less than 10% bonus. And KeyBank position is a private client advisor pay is $67k but bonus can range from $10k -$25k depending on performance and other compensation factors. Currently a Investment Consiltant at WFA making $62k with a $7k bonus. Both are in office positions in SLC, UT. TIA

Can someone help to refer my friend for MIS executive role job..

Hello, I am in CA and am looking into the acquisition of a broker’s book of business, either in full or a percentage of, and/or looking for someone to partner with on that endeavor. I’m licensed in life, accident and health, and would prefer it to be that. If anyone has any advice for me on how and where to start, or anyone they’d like to put me in touch with I would greatly appreciate it

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

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.

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?

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 …

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 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🥴

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.

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'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 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?

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?