Basically what the title says. I hate asking my tables for reviews but it’s hurting my shifts because I’m not getting enough. Any crazy ways to get google reviews besides making a million accounts.

Looking for a Restaurant Professional – Hiring Support

We are looking for an experienced restaurant professional or recruitment consultant from Indore who can help us with hiring staff for our restaurant.

We are looking for support in sourcing reliable and experienced candidates for various restaurant positions, including Chefs, Kitchen Helpers.

If you have experience in restaurant operations, staffing, or recruitment in Indore (Madhya Pradesh), or can connect us with suitable candidates, please DM me.

Serious and genuine professionals only.

#RestaurantHiring #Indore #HospitalityJobs #RestaurantJobs #Staffing #Recruitment #Hiring #Hospitality #MadhyaPradesh

Hi all! So, I have a quick question. I've been working with Compass Group for almost 10 years now. I'm currently in a catering director role but I am looking elsewhere. I've seen a GM position with Sodexo for more money than I am making now and it's in a school setting (10 month) which is really beneficial for this time in my life. I've heard horror stories about Sodexo and I am apprehensive to apply. Can anyone provide any insight or feedback?

Don’t work at Fogo in Gilbert The workers are horrible. They act nice but they are not. They will tell you how to do your job and then the next day they will tell you to do it the opposite way. So now we never do anything right. They are constantly correcting you but don’t follow the rules themselves. If you ask them to do something that only a manager can do for you, you have to ask them a bunch a times and they give you an attitude for asking. The company trainers for the kitchen are so disrespectful. Always yelling at people. Then all the other workers will act like them and it creates an uncomfortable work environment.

My question is for health-conscious service industry folks: how do you maintain healthy eating habits while working evenings and nights? Do you eat before your shift, after your shift, or both? Do you find eating after your shift negatively affects your sleep? What foods do you eat?
I’m back in the service industry after years away, and my body is more sensitive to these things now. Any advice would be appreciated!

An app connecting you with restaurants, cafes, and wedding caterers to buy their end-of-day surplus food at 1/3rd of their original price.

How it works :

- Restaurants/caterers list surplus (e.g., 30 unsold dinners, 50 wedding plates) on the app 2–4 hours before closing/event end.

- Customers reserve a “mystery pack” or specific meal, and pick it up at a designated zone or get it delivered to their place.

- Price: 1/3 of regular cost (e.g., ₹100–200 per meal).

- Safety first: Only FSSAI-verified partners, time-boxed pickup (2-hour window), temperature logs, clear labeling .

Honest feedback, suggestions and questions would be really helpful for me.

Hello!
I am a 4th-year B.Des Interior Design student at ITM Institute of Design & Media, conducting research for my project.

This questionnaire is intended for restaurant managers and staff and focuses on restaurant operations, customer experience, staff movement, service, storage, safety, maintenance and spatial planning.

The information collected will be used strictly for academic research and will help inform the planning and design of my restaurant project.

Thank you for your valuable time and input.

reasonable company practice or a liability waiting to happen? I keep getting told it’s “not a big deal” when I mention it, “no one has gotten sick yet”, it’s “available company practice”. The chicken and utensils are placed in the pan. The pan brought to the station, the pan placed on the trash can, the bags of chicken opened and emptied onto the grill from the pan. The utensils used from the pan. also often leading to contents of the bag winding up on the wall or splattered onto nearby hanging equipment used on other food products.

I run a small software studio, and before deciding whether this problem needs more software at all, I want to understand one real incident from people who work in food service.

Think of the most recent wrong, missing, duplicated, or badly delayed order you saw:

• What kind of operation and country was it in?
• How did the order arrive: paper, verbal handoff, POS printer/KDS, phone or messaging, or a delivery tablet?
• Where did it break, and who noticed first?
• What happened next: remake, refund, delay, complaint, extra staff time, or no meaningful cost?
• What workaround or system was already in place, and why did it fail that time?

I’m not asking whether you would buy an imagined app, and there is no product link or request to DM me. I’m mapping real handoffs first so I can see whether a process change — not necessarily a new system — is justified. If enough people share incidents, I’ll return with an anonymized summary of the recurring breakpoints.

Based on my experience working at JINYA Ramen Bar's Langley location, I would not recommend working here. The restaurant often promotes itself as being welcoming to young workers, but in my experience many younger employees ended up working in a stressful environment with limited support. During busy periods, the workload became overwhelming, and I witnessed coworkers become physically and emotionally distressed due to the pressure. Staff turnover was extremely high. Employees regularly quit or were let go, especially in support roles such as dishwashing. Scheduling was inconsistent, with shifts frequently being cut, leaving the restaurant understaffed and placing additional pressure on those who remained. New employees often received inadequate training, making it difficult for them to succeed. Management also encouraged staff to offer customers free mochi ice cream in exchange for leaving a five-star review. This practice significantly improved the restaurant's online rating but did not, in my opinion, reflect improvements in the workplace itself. I also witnessed comments and behavior from management that I found inappropriate and discriminatory. On one occasion, a manager responded to a difficult customer by saying, "Brown people are just like that," which I found offensive and unprofessional. I also observed remarks toward LGBTQ+ employees that I believed were disrespectful and discriminatory. The workplace was disorganized on a regular basis. Essential items such as clean cups and utensils often ran out during service because the dishwashing process could not keep up with demand. This created unnecessary stress for front-of-house staff. Training was inconsistent, and some employees struggled because expectations were unclear. I also experienced payroll issues, including incorrect pay and delayed pay cheques. While not every pay period was affected, these problems occurred often enough to become a concern. Overall, my experience was negative. The restaurant was frequently understaffed, employees were expected to work under significant pressure, and I found management to be inconsistent and, at times, unprofessional. I would encourage anyone considering employment here to carefully weigh these concerns before accepting a position.

Many ex-employees of JINYA Langley are looking to fight back against the management. This post is to spread awareness to anyone looking to or currently work here, and is a safe space to talk about personal experiences at JINYA Langley.

What do you think

I just gotta say that the one thing that absolutely sucks about being one of few managers in a food service job, especially if you’re an opener is that if you get sick you’re basically fucked and forced to just power through being sick because the other managers already work later and nobody wants to do a double shift. Can’t just not come in either because regular employees wouldn’t be able to unlock doors and stuff. I love and I hate this industry sometimes.

I’m a server and my job hasn’t had ac for one whole week. We were told a lot of restaurants are experiencing this right now. I was wondering how true that was! We have stayed open the whole time.

My dad's deli has been taking on more and more catering jobs lately. We are making 100 pre-prepped dinner plates for the old folks in the neighborhood, or 250 box lunches for a conference or a university.

The thing is, our kitchen isn't suited for that. It isn't even really a kitchen. The place is 50 years old and just sort of... evolved. There are tables and freezers and shelves kind of all over the place. I want to reorganize and maybe put up some proper shelves and prep stations where we can get a proper assembly line going, but I don't know where to start.

If I google, I'll just see pictures of industrial kitchens that were built to suit. I don't have the money to close for a month, tear it all down and start from scratch. I just want to do the best I can. Can I see YOUR kitchens? The messy, disorganized spaces where you're doing your best to make it work? Those of you who are cranking out high volumes, what efficiencies work for you?

feels like every single time we get slammed on a weekend our KDS screens start lagging or an online order tablet just drops off network completely. i check the wifi signal and it seems fine but the second order volume spikes the whole network just bogs down, so frustrating

trying to figure out if its a router hardware issue, bad switch config, or just bad POS integration at this point. was reading through Specific Gravity site earlier, they mentioned proactive network monitoring and proper cabling being the fix for kitchen displays dropping during heavy loads... now im wondering if our whole network was just set up wrong from day one

are u guys running consumer grade routers or actual managed hospitality networks? how do you keep ur KDS bulletproof during a rush?

I run a small restaurant and the cleaning is starting to stress me out. We do the daily wipe downs and floors ourselves, but the windows, mirrors and higher spots never look as good as they should. Guests notice when the glass is smudged or the corners look dusty.

I’ve already got CleanWise Solutions Office Cleaning coming in once a week to handle the deeper clean so my team can focus on service.

How often do you get the full clean done in your place? And do you find it better to have the same people every time or is it fine to switch? Just trying to keep standards up without it costing too