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The food industry wants YOU! Calling all cooks, servers, dishwashers and those in food service.This topic covers available roles for hire as well as those currently working in this field who offer their support and share their experiences.
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Nur Yunlu
19 days ago

We used to have a dish that some guests/customers sent back to the kitchen, and that dish price was the highest on the menu. Patron's satisfaction was low.

The kitchen team realized the main course When guests sent back the food, and servers delivered complaints about the food as well.

As a server, I was responsible for the customers' experience with food taste and service at the restaurant. If there is a problem with the dish, I should have let the kitchen know. We can fix it as a restaurant team all over.

After the complaints about the dish, I started to let the patrons know about the meal before they ordered it. The patrons appreciated my honest suggestion.

In the end, I care about the big picture! I prefer my guests to have a great experience and come back to our restaurant. Instead of calculating selling the highest price dish and thinking that making extra 10 bucks to make my check bigger!

If your guests can't satisfy with the food and service, it doesn’t matter how their check is high. Patrons will not come back to your business! Don’t forget that if there are no patrons, there is no money for the front house team! #foodservices #foodservice #advice #firstjob #aboutmyjob

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Joseph Baron
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1 person found this answer helpful

No I wouldn't say anything people have different taste they may enjoy it don't want to spoil anything

No I wouldn't say anything people have different taste they may enjoy it don't want to spoil anything

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Joseph Baron

I don't like sending food back to any kitchen

I don't like sending food back to any kitchen

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Ralph Flara
13 days ago

Do fast food restaurants hire handicap people?

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Ralph Flara

Harry stfu

Harry stfu

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Amanda Sandersen

yes they do

yes they do

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Shelton Shields
12 days ago
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Desiree Bougie

I was making 9.15 for making subs 2 years ago so no.

I was making 9.15 for making subs 2 years ago so no.

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Brystle Kimery

No.... it's not worth killing yourself for

No.... it's not worth killing yourself for

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Phoebe Montrie
about 1 month ago

Even during the time I was going there years and years ago, it was an unusual choice to attend Bartending School. There seemed to be barely any reason to pay hard earned money on someone else teaching you, when you could simply get a job at the bottom rung of a restaurant and learn all those skills and more, over time (and while getting PAID instead of PAYING)!! 🍹 ✨ 🍺 ✨ 🍷 ✨ 🍸 ✨

However, I was too curious to resist, and since I had branched out into Bartending at 20 , before I was even of legal age to drink what I was serving, I thought it would be a good idea to get a structured education of some kind. It seemed worthwhile to do a little research and practice before applying to my first restaurant position. I can’t say whether it was worth it or not, but I can say I ended up learning a lot more on the job than I ever did in school. 💁‍♀️

It was fun to play with bottles of colored water quickly making fake drinks, I loved 💗 connecting with my classmates and it certainly built my confidence - but I’m the only person I’ve EVER met who has gone to professional Bartending School.

Has anyone else out there been to Bartending School? Anyone have any certifications or take any classes to help you get ahead at work?? Is hands on training better than simulated situations designed to prepare you?? Or is it better to jump right in to a job??

#Aboutmyjob #Jobsearch #Firstjob #Motivation #Application #Interview #FoodServices #Hiringevent #Retail

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Jennifer Farley

otjl

otjl

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Jessica Bryant

I remember when I was interested in bartending. I was thinking about going to school also. I had found a place to go. But while my husband and I were out one night at our favorite watering hole I asked the bartender where she went to school and she was like she didn't she told me that it would be a waste of money and time to go. She even went as far to say that if I came in and filled out an application saying I went to school they probably would not hire me! or anyone. She said it's best to learn on your own and on the job. Practice making drinks. One thing about bartending is to a certain degree you can put a spin on things. "Cheers"

I remember when I was interested in bartending. I was thinking about going to school also. I had found a place to go. But while my husband and I were out one night at our favorite watering hole I asked the bartender where she went to school and she was like she didn't she told me that it would be a waste of money and time to go. She even went as far to say that if I came in and filled out an application saying I went to school they probably would not hire me! or anyone. She said it's best to learn on your own and on the job. Practice making drinks. One thing about bartending is to a certain degree you can put a spin on things. "Cheers"

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Phoebe Montrie
14 days ago

There is no doubt the Pandemic impacted and disrupted almost every single part of our lives, but one of the most obviously hardest hit industries was the Hospitality sector. 👩‍🍳 🍽 ☕️ 🍻 👨‍🍳 🛎

It was a rollercoaster🎢 of openings and closings, full of lots of uncertainty about what was safe or not - and when. Not to mention the budgets and wages that were already stretched so thin - now pushed to the brink. 💸 It felt like every single day was hard for a while.

But now we seem to be turning some kind of corner, and it’s up to us to build this brand new world the way we want it to be. So whats the new normal for summertime dining and work in the Service Industry? ☀️ 🍹

What are the ways you’ve noticed restaurants or bars changing now that we are two years into the pandemic?? Have there been any positive impacts you’ve noticed from the pandemic at all?? Is it starting to get easier working in restaurants now that it’s 2022 vs 2020?? Whats next for **Hospitality?? 🍽

#Foodservices #Aboutmyjob #Jobsearch #Advice #Motivation #Application #Hiringevent #Watercooler #Advice #Pandemic #Dining #Coronavirus #Stressful

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Nolan Johnson
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I'm not sure if anything changed for the better from the pandemic. It seems like there is more fraud, more people wanting handouts instead of actually earning their way. Every place I go seems to have Gratuity as a part of the process. People got lazier with shopping and delivery options.

I'm not sure if anything changed for the better from the pandemic. It seems like there is more fraud, more people wanting handouts instead of actually earning their way. Every place I go seems to have Gratuity as a part of the process. People got lazier with shopping and delivery options.

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sy jones

no it still the same crap it used to be. even worst in many areas .

no it still the same crap it used to be. even worst in many areas .

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Nur Yunlu
28 days ago

In my experience, restaurants switched their tips system. Some of them still work with personal tips, and some of them house pooling tips.

Tip pooling is all the tip money from the night is collected and redistributed evenly or by a set percentage — instead of each server keeping the tips they earned individually.

To split servers' tips based on hours worked,* add up the total tips and divide by the total hours worked. Then, multiply that figure by the hours an individual server worked.*

As a result, teamwork and group cohesion improve because everyone knows a good customer experience usually results in a higher tip and more money in their pocket at the end of the day. #foodservices #foodservice

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Ryan Graves

I was a server for a long time and I can say that this does NOT work. There are those that regularly make more money and there are those that will rely on us to make their money. I've had a $500 night end up $100. The last place I worked did pool tips and I didn't work there long but I can say there were only a few times when pooling tips didn't hurt me and even if yours talking $10 less a night that's hundreds of dollars every month.

I was a server for a long time and I can say that this does NOT work. There are those that regularly make more money and there are those that will rely on us to make their money. I've had a $500 night end up $100. The last place I worked did pool tips and I didn't work there long but I can say there were only a few times when pooling tips didn't hurt me and even if yours talking $10 less a night that's hundreds of dollars every month.

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Craig Richardson

Pooling tips (in my opinion) is a horrible idea. Everyone works hard for what they earn. They do not work hard to earn for others.

Pooling tips (in my opinion) is a horrible idea. Everyone works hard for what they earn. They do not work hard to earn for others.

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Erdem Çelik
3 months ago

by constantly following innovations and adapting to teamwork. #foodservices #cook

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A Smith

Learn whatever you can, however you can. Then show what you know. Also get your serve safe certification.

Learn whatever you can, however you can. Then show what you know. Also get your serve safe certification.

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Eric Libiszewski

Get your serv safe manager certification. If the job applying for u get them take all tests and get certified in anything u can. Trainer manager server trainer etc.

Get your serv safe manager certification. If the job applying for u get them take all tests and get certified in anything u can. Trainer manager server trainer etc.

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Patricia Starr
8 days ago
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Nur Yunlu
11 days ago

Upselling is the practice of encouraging guests to purchase higher-end food or drinks, for example, the server suggested an expensive dish.

Cross-selling offers guests a different but complementary item in addition to what they have already chosen, for example, the server recommends the wine with a pair of the guest's dishes.

Most restaurant managers or owners expect servers to sell expensive foods and wines.

Every guest has a different financial background and budget to spend money at the restaurant.

Upselling shouldn't have become harassing your guests to make them buy something they didn't like or need.

It always makes me feel uncomfortable because it does not make sense to me to try to sell something that people do not want to purchase.

#foodservices #advice #aboutmyjob #advice #myjob #firstjob

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Axel Lofstrand
Top Answer
2 people found this answer helpful

Disappointed. Stupid as forcing your kids to go sell lemonade so you can clear the cuboards and score some action. Fine go ahead. Ask me your just a bad owner/manager for carrying those methods out. If im a regular and the server is always acting like that. I wont be around much. Because I like talking to honest people. I like to hear what they think. I dont care if they thinks bad or good. I make that decision on my own. Get a new job and pick another franchise. Cause the product should always sell it self. Not some two tongued server.

Disappointed. Stupid as forcing your kids to go sell lemonade so you can clear the cuboards and score some action. Fine go ahead. Ask me your just a bad owner/manager for carrying those methods out. If im a regular and the server is always acting like that. I wont be around much. Because I like talking to honest people. I like to hear what they think. I dont care if they thinks bad or good. I make that decision on my own. Get a new job and pick another franchise. Cause the product should always sell it self. Not some two tongued server.

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Bentura Perez

depends on the restaurant and frankly their clientele and how deep their pockets are....up selling only works if your clientele has the tastebuds and the income for higher prices....i would err on the side of caution ... i would offer choices ...one would be a cross -sell and the other other a up sell and take my approach from feed back from the client(s)

depends on the restaurant and frankly their clientele and how deep their pockets are....up selling only works if your clientele has the tastebuds and the income for higher prices....i would err on the side of caution ... i would offer choices ...one would be a cross -sell and the other other a up sell and take my approach from feed back from the client(s)

1w
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Demita Comer
over 6 months ago

I would love to work at McDonald's I have been in management and Restaurant experience for over 15 years

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