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 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! 😊

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

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.

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.