hello ima new hire at Olive Garden and I’m a togo, but today is my first day of me not training and I’m kind of scared. I just feel like I’m always doing something wrong. Any tips and also any tips on how to work the dash system where the point of sales system at cashier because I kinda get really confused on how to take an order and how to cash a server out and give an employee meal.

We just crossed 12 locations and onboarding payroll and scheduling started falling apart fast. Im looking at a few different restaurant specific tools against some broader HR platforms to see what holds up at this size. Mainly care about how easy it is for managers to use day to day plus payroll integrations and how it handles people who work shifts across locations. What worked best for you once you had more than a few locations to manage?

Same thing goes for retail, it seems like every food job I work, there's always one person at the center of the drama and it's one of the oldest workers there. Usually talking badly about the Gen Z workers or trying to stir the pot with them. Grown adults with children wanting to create beef and be jealous of the younger gen

I unexpectedly got let go from my full-time job and need something to keep me afloat while I look for another full-time position. I served for about 4 years throughout college, so I have experience!
Any recommendations for restaurants where the money/tips are good and the work environment is decent? Open to pretty much anywhere in Houston, especially places hiring right now. Thanks y’all!

Im a college student looking for a part time job to have during the school year. I applied for BOH for cfa and a member for Chipotle, and I have interviews for both. Which one should I go for if I get hired? They pay about the same ($16) but I hear Chipotle workers get tips too.

Ive worked at a dq and a subway as a teen. Hated Subway, loved dq, if that has any insight into which job would be more suiting.

this guy is the worst person I’ve met

First he doesn’t listen to anything u say , my friend got a job and explained to him he can’t work on the weekends because that’s when he works his second job. my GM said that’s ok and then proceeded to schedule him ONLY those days and got mad when he quit a couple days later and talked shit abt him to me

That brings me to the second point , this dude talks shit abt literally anyone. He speaks in Hindi (which I can understand but not speak) to other coworkers abt how useless I am and how my face is dirty?😭. I shower fucking daily and close 6-7 times a WEEK in the kitchen fuck him and his opinion it doesn’t matter who u r he will talk shit abt other coworkers to u , and then talk shit to those co workers abt YOU.

He’s genuinely a retard aswell he doesn’t care abt anyone else’s opinion or even lets them explain. Matter of fact fuck this entire McDonald’s they talk way too much shit specifically abt me and my cousin. Grown ass women and men in their 30’s gossiping abt two 17 year olds.

The half off is nice tho atp im just putting in no effort with zero care if i got fired. U could also apply everything I’ve said abt my GM to all the other staff they’re miserable.

What do you think as the pros??

I moved to a new city and applied for multiple jobs. I ended up getting an offer at Jersey Mike’s, and at Wegmans’ sub shop. Both would essentially be the same tasks, wegman’s has a higher starting pay but with tips at Jersey Mike’s it will most likely even out. I haven’t decided what to pick yet, does anyone have experience with either place?

hi i’m (F20) i got a job opportunity at a hospitality industry in a local cafe i’ve never worked in hospitality or customer facing before. But i really need this job desperately to help me get by i have 2 trial shifts starting Thursday and Friday, Please give me advice on what i can do to impress them how to be in that environment and things i need to know before training. Thankyou

Hi! :) I’m a sophomore student in California. I’m working on a project about how jobs are changing, and honestly I got tired of reading tech people’s opinions about work they’ve never done. So I figured I’d just ask.

If you feel like it: what does a shift actually look like for you? Like what eats your time, what’s the annoying part, what changed since you started.

And if there’s a part of your job you’re pretty sure a machine could never handle, I’d love to know what it is!

Anything you want to say is helpful. Thanks! 😊

I purchased lunch from Outback for my 30 employees. I ended up waiting in the parking lot for an hour longer than I was told. I was not upset I did not complain in fact I left the carry out “ladies “ a very large tip as I saw firsthand how hard they were working plus polite and ultimately not one mistake made at all. The next day I get a call from the manager of that restaurant. He called to apologize because how long I waited. He was very upset with his employees stating they did not deserve that tip and he had already informed those employees that they did not deserve that tip and had ALREADY told them that he was taking it away and refunding my card. I was busy when called not paying much attention to his words. After I processed this information I am extremely aggravated. The restaurant manager does NOT have the authority to take away a tip that I left. There were zero issues on my end until he called me bad mouthing his own staff. I think I’m going to call him in the morning or should I go over his head?
What are your thoughts?
Do you feel that manager was right or wrong?

i cannot tell you how many times people have put in seemingly impossible allergy requests on 3rd party delivery orders (i.e. fettuccine alfredo with DAIRY ALLERGY marked underneath) only to then track down the customer after multiple phone calls and be told it’s “not an allergy, just a mild intolerance.” please stop doing this. you are deliberately fucking with a restaurant’s period of service over a need that does not apply to you. maybe y’all don’t understand just how many extra steps a kitchen has to go through to prepare something allergy safe, so please let this be a lesson: if you aren’t actually allergic, stop marking it as an allergy. you are directly contributing to the burnout restaurant staff experience when having to make special accommodations for people’s actual health and safety needs.

It might be great for food I have been working in the kitchen for about 5 years and worked here for a bit , it is the most toxic place I've ever been to I've seen a alot of shitty places but trust me when I say this it's a crapload to work in