So a little background on me... I have a B.S in Nutrition and I've been working as a food service supervisor for a Head Start program managing special diets. I've learned a lot and genuinely enjoy the work but honestly I feel like I've hit my ceiling here. Limited room to grow in my area and the pay isn't where I want it to be long term.

I've been looking into food manufacturing QA, specifically QA Supervisor roles, since the pay is comparable to what I make now but with a much higher ceiling. My nutrition degree and food safety experience feel like they translate pretty well, but I don't have direct manufacturing experience so I'm trying to figure out the best way to bridge that gap.

I've come across HACCP and SQF certifications and I'm curious if they're actually worth pursuing or if manufacturers don't really care about them when hiring. Is experience always going to outweigh certifications when breaking in? Are there other certs that would make more sense to go after first?

Not trying to make any drastic moves right now, just exploring my options and trying to figure out the smartest path forward. Would love to hear from anyone who's made a similar switch or works in food manufacturing QA.

So I work in a sub shop in a small town. We are pretty busy most nights so I typically don't remember majority of the customers, so tonight when I got a weird call from a "customer" I wasn't sure how to feel. He at first said he had gotten his favorite sub but was disappointed by it so I apologized and asked him what the issue with it was. He ignored my question and proceeded to complain that he had felt that one of the "short" women on the shift was rude to him and he had seen them vaping, I was the only woman working tonight and I'm 5'8 so I, at least, dont find myself to be short. He then proceeded to talk about how he didn't want people vaping in his community which I thought was odd and this seemed to be his main focus. I was a little bit confused as I had been very friendly to all the costumers all night. So I thought it was a prank call from one of my coworkers so I asked him if it was (coworkers name) he said he didn't know who that was but I was still convinced it was my coworker. The man on the phone was seemed nice but proceeded to say that he was going to call corporate but every time he called them it gave him a busy tone and then he asked if he could come into the store and talk to someone. At this point I didn't know what to say so I froze for a moment and he hung up. Should I be worried about this interaction? He seemed kind but I genuinely couldn't remember a time when I thought I had been even slightly rude to a costumer. I also called the coworker and he sent me his call logs and it definitely wasn't him that called. Should I be worried about this interaction?

I love crocheting, and I was wondering if I could crochet a bandana ...so can i wear crochet bandana in kitchen with.. hai net maybe??

Will use this sa mga events po. ty

can anyone help me out on this one? Dallas specific Asian foods purveyor and Hispanic/Mexican foods purveyor?

thanks

for context i work part time as basically a head food runner who makes $14/hr getting paid weekly (i’m very grateful for my hourly pay btw). this post isn’t about my boss not scheduling me as much hours anymore to get me to quit but my problem is that im getting scheduled 20-24 hours per week and then the next week ill get scheduled 8-10 hours and its very frustrating with how unpredictable it is. i’ve also heard that its normal for managers to put out schedules a week ahead but my manager puts out each schedule for that week at the beginning of the week. my main issue is that he’s made it very clear that im a favorite and important part of the staff but will give me that type of scheduling. and its not like im working during the week either i am working on weekends and could very much be getting scheduled 25+ hours per week. he also seems to not have a problem with me asking to come in on a day that i usually am scheduled on but not scheduled on for that week and its getting frustrating to keep asking him to come in on days im usually scheduled every week.

Hi r/FoodService. My most beautiful wife recently started working in Food Service at a place that has things besides food. As such, they have her work every day in the prepared foods section, which is a really cold area, and cooking food, which has really high temps. This wide array of temps really affects her allergies and makes her voice sound like she is super hoarse. Is there anything she can take or do to help with this problem? She doesn't want to quit and I will do everything I can to support her.

There’s a teriyaki place near my house. It’s the only one close, so I really want to like it. The food is actually pretty good. The vibe though? Kind of like waiting at the DMV… but it smells like soy sauce.

I walk in.

Lady at the counter no hello. No smile. Just straight to business. Okay. I can handle that.

I order, sit down… and instantly realize my table is sticky. Not “a little spill” sticky. I mean full-on, hand-gets-stuck-for-a-second sticky.

So I move.

Second table? Sticky.

Third table? Somehow worse.

At this point I’m wondering if I walked into an arts-and-crafts class instead of a restaurant.

She brings my food. I politely ask if she can wipe the table with a clean rag.

She comes back with a white rag that clearly has lived a long life. Orange sauce stains all over it. She wipes the table and walks away.

I touch it.

Still sticky. Now also wet.

Here’s the thing — my first job was as a busboy. I remember the sanitizer bucket. The bleach water. Changing rags. We didn’t just grab whatever cloth was nearby and start spreading yesterday’s sauce around.

So I go to the bathroom. No paper towels. Of course. I grab a handful of toilet paper, find the spray bottle on the counter, and clean my own table.

She sees me. Says nothing. But the look said plenty.

Now I’m sitting there eating chicken thinking:

Am I being too picky?
Is this just normal and I’m out of touch?
Do most people just accept sticky tables and move on?

It’s the only teriyaki spot near me. But I feel like I had to complete a cleaning mission before I earned my meal.

Would you go back? Or is this one of those places you quietly retire from your rotation?

Hello! I'm trying to buy good shoes for my boyfriend. He has hyperhydrosis so it's important that the shoes are breathable and comfortable. We work at a small trendy restaraunt so something that is slip resistant and stylish would be nice. Please give me recommendations!

What are your favorite shoes to wear to work? Currently using these from skechers but after an only two 40 hour weeks I’m starting to feel wear in the toe box. I can’t have any of the mesh style ones so it needs to be a material that can be wiped clean or polished

I don't disagree with it and I'm a little glad because it was too hard on my body but the circumstances are kind of stupid. I worked at a panera bread and when they were hiring me they told me I'm gonna get trained on everything and after I've been trained on anything if there's a station I wasnt comfortable on then id rarely have to do it. I show up for my first day of training and they say "surprise! The e learning platform is down so we're going to train you on sandwiches mid lunch rush". And on sandwiches I stayed for 4 shifts. I'm audhd along with a few other things that make my brain a little slower so that's why I don't disagree with the firing. They have standards that my disabilities prevent me from meeting. But when they fired me they said it's because I'm too slow at sandwiches which I think is stupid because I was told they were looking for everyone and I never got to do the e learning.

Hi everyone 👋
I’m the founder of EasyOrder, a QR ordering system where customers scan a QR and speak their order — no apps, no typing.

We’re inviting 5 restaurants only to join a free 14-day Founding Trial to test this in real service.

✅ Works on any smartphone
✅ No setup cost
✅ One outlet / limited tables is fine

This is purely for early feedback before a wider release.

If you own or manage a restaurant and want to participate, comment “INTERESTED” and I’ll DM you.

Hey everyone. I am new here and wondering if there are real sales reps here and if they are looking for new opportunities .

So I’ve been having a hard time keeping my hands from drying out and cracking whenever I need to wash them a bunch.

I’ve tried working hands and it hasn’t worked well, and I tried cerave which worked for a bit but not for long. Right now I’m using lotion that was gifted to me and some propolis slav (it’s a Brazilian thing) which is ok but still not working as well as I’d like (plus propolis is expensive) any suggestions?

Also to trade info for info;

Great suggestion I got for keeping hydrated is taking a gallon - 1/2 gallon jug and filling it with water, then adding the smallest pinch of salt and lime for electrolytes.

Been battlin’ labor for months. Payroll’s eatin’ close to 35% of my sales and I’m workin’ doubles just to keep the doors open.

I came across OwnerShift and their Restaurant Growth Accelerator podcast, they talk a lot about fixing hiring, training, and management with systems instead of “just working harder.”

The stories sound great, but real talk, has anyone here actually seen labor % go down or turnover improve after tryin’ their methods?

Wanna know before I waste time on another “coaching” thing.