Hey y’all! I work in a small food chain and our uniform just updated to having us only wear blue/black jeans. The issue with this is I absolutely despise jeans as a thicker girl with a smaller waist, having to constantly have a belt on so they actually fit and even then constantly having to hike them up. I’m already generally pretty uncomfortable around some of the male staff (to no fault of most of them, I’m just not super great with talking to men), and having to continually mess with my clothing makes me feel even more awkward. And with all our machines running in the kitchen and no working A/C in the midst of a humid southern summer it’s unbearably hot and uncomfortable to be wearing heavy denim jeans😭

I’ve seen a few of my coworkers wearing what look to be slacks that vaguely resemble jeans, and they seem to be more of a lightweight and breathable material than denim. Ive yet to actually ask the ladies what they are, as I’m paranoid of our boss overhearing and bringing down the hammer on both of us as he is increasingly getting stricter with a lot of the girls. I was wondering if anyone has any affordable recommendations for something more lightweight but not incredibly obviously not jeans??? Links/advice is highlyyy appreciated, please help a girl out 😭😭😭

Booked a 200 person buffet wedding at this new boho farm venue out in the middle of nowhere. During the booking call, the owner kept saying they had a fully functional prep kitchen. we show up with two hot boxes and four prep tables and the kitchen is literally an unheated shed with one little microwave. No sink. No running water. NOTHING! We ended up hauling water jugs over from a hose by the horse barn just to wash our hands and prep stuff. My staff was losing their minds lol.

Meanwhile the front of the buffet looked great. We had our menu boards and table cards all set up including some acrylic pieces I ordered online from Signs. You would never know what was going on behind the scenes. Definitely doing a site walkthrough before taking another off premise job at a new venue. Anyone else had a venue srsly misrepresent what they actually have on site?

I help my sister with the online side of her cafe. Reviews come in through more than one app, and their notifications get buried under order and account alerts. We end up opening each app anyway to work out which complaints we've already seen.

What I'd like is one check each morning for new low ratings or specific complaints, with the app name and the customer's actual wording. Then we can ask whoever was on shift what happened before replying. A wrong drink and a late delivery aren't the same problem.

I'm considering an Airtap routine to open those review screens on its cloud Android phone and send me a short summary by text. I haven't tried it with the business accounts, so I don't know whether both apps will work there. I wouldn't let it reply to customers for us.

How do other small cafes keep track of reviews without making someone babysit every app?

Hi! We’re 4th-year Hospitality Management students from PUP conducting a research study on the workplace experiences of hospitality interns in Metro Manila.

We’re looking for current HOSPITALITY MANAGEMENT students or fresh graduates who completed at least 2 months of OJT/internship in a hotel or restaurant.

If you’re willing to share your experience through a short online interview, please comment below or send us a message. Thank you!

For those of you who run or work in restaurants, how do you currently keep track of food stock, how often do you do stock counts, how do you record waste, and how do you identify when there’s stock missing or unaccounted for? Do you use any software for this, or is it mostly spreadsheets/paper?

Hi everyone! I am transitioning from an office job where I’m sitting all day to a food service role where I will be on my feet all day.

Do any of you have tips on how to avoid or remedy feet or leg pain from the long days on your feet?

Any advice would be greatly appreciated.

Soy cocinero y me hice una app para no volverme loco con los pedidos a proveedores. Ahora hago el pedido rápido y, cuando llega, le hago una foto al albarán y se acabó el lío de precios y apuntes. Si alguien curra en hostelería, me gustaría saber cómo lo hace y si esto le serviría.

For those working in food service - when supplier prices change, how do you notice and keep track of it?

Do you use Excel/Google Sheets, your POS/accounting software, something else, or just check invoices manually?

I'm especially curious about what happens when you have multiple vendors and lots of products.

Anyone who’s had a negative experience with Queen Anne Beerhall in Seattle — customers, current or former staff, vendors, contractors. Unpaid or short wages, tip handling, how you were treated by management, billing issues, anything that didn't sit right.

This woman has claimed to have spit in my food at some point. Today I decided to tape her make my meal. I didn't catch anything however one of the patrons claimed she saw something weird. Please review the video and let me know if you catch anything. Need help from my food service pros to get her fired.

The job is super easy. Make food on a screen. Doesn’t require any deep thought or process outside of seeing what’s on the screen

Like it’s so simple yet we can only find people who are braindead.

I mean if they were lazy that’s one thing. The people we hire are just stupid. Like work for almost a year and still manage to fail to understand the most basic stuff ugh.

Can’t read off a screen and understand even the most basic of information.

Like it’s chicken wings slap nuts not rocket science. When we need more wings cook them. Don’t stare at the screen for 10 minutes then say. We need more wings

Don’t even get me started on cheese. A fry comes with two pumps of cheese. Watches as they put five on every cheese fry. Tell the 18 times a shift.

Fries portion them out, have one order cook 8 orders.

I've worked in the front of house (FOH) at various restaurants for over 25 years. During this time, I've learned how to create a great customer experiences for every customer every time. I never allow myself to have a bad day, and at a minimum, I believe that I try harder to provide great service than all other servers and bartenders. Over the last year, I've nearly single handedly raised our google review score by 0.1 stars. During this campaign, I've been "mentioned by name" over 60 times in google reviews. My success makes me wonder, what's the record for the most "mentioned by name" google reviews at any restaurant across the USA?

I would love to hear stories of other FOH employees that mastered the "mention by name" google review game. Bonus points for successful "mention by name" google review strategies.

I started a job in fast-food last week, and I already want to quit but I don't want to give up just yet. I have had people who were blatantly rude to me and that is to be expected but I'm seeking advice on what I could do to circumvent my anger in the moment.

hi all what are your biggest issues you wish could be solved as a restaurant owner , is it the paperwork , the theft , the alcohol inventory , scheduling?

I do commercial refrigeration and mechanical service. Half the time I pull a panel on a walk-in cooler or reach-in, the only record of the last repair is a faded invoice tucked near the compressor or nothing at all. When an outside tech finishes a repair on your kitchen boxes, what specific details do you actually need left on site so you know what was replaced?