What’s the worst “team building” activity you’ve ever been forced into? We just did a ropes course in the Florida heat on our only day off and I’m still salty. Should restaurants even bother trying to force bonding, or is it a waste?

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Oh nooo. That sounds awful. Our restaurant owner does an optional-attendance cook out once per year. I'd say about 75% of the staff shows up and I think it's actually a nice gesture.

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Maybe it was a practice in shared trauma? Common enemy and all that. You can build team and culture while on the job. Forcing employees to do things they don’t want to do isn’t the best way, unless trying to do it based on the above.

That sounds like my nightmare 😆 we always ask our team what they want to do if we insist on making them do these kinds of activities. Normally we do something like a paint and sip night or something more low-key that is inclusive of all of our staff and their physical abilities. A rope course? No thank you

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Anyone in IB/PE in Toronto? Would like to connect to learn more about the industry

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Fully remote agencies/studios?

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Hello fishes,
I have been offered From Persistent system with 90% hike and some joining bonus.
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11 likes please

Thank you!

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For any of you real estate investors, what tools or sources did you learn from when getting started. Can’t find a mentor currently so want to find some highly recommended books or videos. If focused on the tri-state area (NY, NJ, Long Island mainly) that would be even better. My hope is to buy and rent out a apartment while also owning a house and house hacking that by renting part of it out. Trying to understand all the steps, traps, and how to find if it’s a good investment.

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Amazon's cooling period starts when we have last interviewed or when we receive a rejection mail?

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Additional Posts in Restaurants & Food Services

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

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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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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?

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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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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’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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