There is something hidden and deep secret in the service industry that could boost your confidence. As of for me it actually did!

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As difficult as it is sometimes, working service and just with the general public has taught me a lot. I really think everybody should have to work a job like this for at least 6 months. Think it would make the world a better place! You can tell when somebody has never worked a day with regular people.

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For me it’s learning at all odds how to make better food, nothing puts focus on your life and career like making food you love

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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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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.

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

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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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My team and I are looking at upgrading our invoicing system for catering gigs as our catering popularity is growing in our area.
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Any salaried workers figure up their *actual* hourly rate? Oooof what a mistake that was🥴

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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?

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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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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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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’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?

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