What’s your take on dress codes for servers and bartenders? I’ve worked in places where we had to wear matching black button-downs and dress shoes, and others where it was basically “just don’t look sloppy.” I get that uniforms and grooming rules can make a restaurant look more polished, but sometimes it feels outdated. Like forcing women into heels or banning tattoos even though half our guests have them.

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A clear, reasonable dress code can set a professional standard, but it should evolve with the times. Comfort and self-expression matter too. The best policies strike a balance between guest expectations and staff well-being.

Entirely dependent on the establishment. The dress code typically follows what you’d expect. Although I have worked at some non-chain-owned restaurants and the managers can be a little out of touch with their expectations.

Depends on the price of the dishes at the restaurant. If it’s a $10 diner, who cares. If I’m paying $100+ for my meal, everyone better look sharp and professional with nice uniforms.

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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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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?

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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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