What’s your move when the kitchen is in the weeds? Personally, I try to jump in... running plates, grabbing drinks, whatever I can do, because I know how miserable it feels on the other side. But I’ve also been told to “stay in my lane” when I tried to help.

How much would the expected salary be for a Senior 3 in NY TAS be at EY?

Does Bank of America provide cab facility to NOIDA?

Has anyone seen their site show up in Google organic SERPs with a completely blank description? Just started happening across many pages. Wondering what could be causing it?

Phr vs waiting for sphr?
Taking the credential and want to prep.

What are typical exit opportunities from financial reporting?

Coronavirus is more deadly for overweight people - shall we ban Coca-Cola ads for a few months to flatten the curve ?

For the first time in my life, I know what I’m supposed to do at my job, with relationships around me and it’s all because the enormous sense of anxiety I used to experience evaporated during quarantine. I didn’t know that I lived with so much anxiety that it crippled me. I didn’t know I needed this time to myself.

Can anyone help connect me to someone who might be searching for a copywriter with a few years of CPG experience? (Originally from MN, looking to network)

Hello fishes

My probation period will be ended by 22nd Nov.
Do i need to update some feedback form.
Anything i need to be take care?

What areas other than DC, is a TS clearance valuable?

Any Publicis PMs go to TBWA\Chiat\Day LA? How was your experience with that transition?

Need help thinking through this…Debating leaving to a tech startup. Very early stage ($3-7M ARR), would have a big role leading strategy and Ops. It’s a cash paycut, which is a bummer but the equity would be pretty good. Just nervous about leaving before hitting the full manager role and taking a paycut in this market to bank on equity. For those of you have left, what kind of questions did you ask yourself to know it was the right time?

My dog keeps licking his paws. We think its because of all the salt on the ground from the snow, but getting worried his feet hurt. I am not sure he will like it if we get him shoes, what do y’all think?

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 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?

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.

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

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

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?

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.

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?

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 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.