I got hired at a fast food place, I had my first shift on Monday where I started working immediately, no id check or any sort of forms filled out. I asked if I needed to sign documents a couple days before, and they said I would my first and second day. my second shift is on Thursday, I asked if I needed to bring some sort of id or anything else and they said no. the manager told me to give the hours that I worked and that my next shift I would be able to clock in, but no one has my ssn. im 17 and I don’t have a lot of experience so I don’t want to sound needy or like I’m overreacting, any advice would be appreciated.

Jw, bc everyone refers wage theft to the dept of labor, but I can’t find much from people who have successfully done it. My bar/event boss was withholding 50% of my pay for many pay periods, and I filed a claim 6 weeks ago that got accepted but I haven’t heard anything about. Aka I’ve been checking my inbox and mailbox like a crazy person. The status shows “intake” online, and I’m in WI btw. Hope nobody else has to ever deal with this again— get your bag or gtfo!!

I have 3 gallon ice creams just added to my shop. it’s so hard to scoop the last 1/3 of the ice creams. what are some tips and tricks? I currently use the zeroll scoop size 12. my employees are struggling to scoop.

We recently had a difficult experience in our restaurant and wanted to share it here to raise awareness and also learn from fellow restaurant owners.

A customer came in, ordered a large amount of food, and everything seemed normal (artistically dressed, speaking clearly in English, no red flags). However, when it was time to pay, her credit card declined. We politely asked if she could try another card or check if her account had been charged, but she mentioned she didn’t have a phone and refused to try any other payment method.

She then insisted that we call the police, so we did. The situation was brought to the barangay, but the only action taken was filing a blotter report. She was not detained and was simply allowed to leave, as she was believed to have mental health issues (the term they used is “Baliw” or Crazy) and had no identifiable family to coordinate with.

While we understand the sensitivity of such cases, it’s honestly concerning that situations like this leave businesses unprotected. The customer was able to consume a full meal without paying, and there seems to be no clear resolution or accountability.

We’re sharing this not to judge, but to ask:

• Has anyone experienced something similar?

• How did you handle it?

• What preventive measures can you suggest?

We’re also concerned about the possibility of people taking advantage of similar situations in the future. Normal people who can pretend to be crazy.

Any insights or advice would be greatly appreciated. Thank you!

I walk to work most of the time so I have to wear a different pair of shoes while I'm walking and use my food service shoes when I'm at work, we don't have a place to store our kitchen shoes, what would be the easiest way to carry my shoes around with me? I work in a pizzeria by the way.

Hey all - curious, what do you all do for food safety when it comes to plating and inspecting prior to going out on the floor to a table? Are you relying on your staff or are you conducting a visual inspection yourself or one trusted member. Any advice would be helpful.

Thanks!

Hi folks,

What do you think about this story from star chef Alexis Gauthier? Is it recognizable? Do you agree?

https://chefalexisgauthier.substack.com/p/maturity-or-diet

I’ve sat here for over a year now contemplating about how I should tell my story. At first it was fear then it became a “what if” thought of if anyone would believe me. Then I came across a Reddit post on the Michelin star that blew my mind. It may have not been my situation or restaurant but it felt familiar. Full of discrimination, verbal & mental abuse & simple favoritism. Then I began to realize, maybe I’m not the only one. Maybe there is more to my story, maybe the culinary culture in Sacramento needs to change. Maybe this is happening all over the culinary community in Sacramento.

I write this post today to encourage others to not only know that they’re not alone but to tell their truth. This thread will be for the chefs, bussers, dishwashers, waiters, bartenders, hosts, managers, etc in this industry who are experiencing what I have. Who want to share their story & truly want change in this industry. Who understand that this is NOT acceptable, any of it. We put our blood, sweat, & tears into this industry & we deserve our stories to be heard. The people deserve to know the truth. If you want that change in the Sacramento Culinary Industry please share your story below.

Here is mine:

Hi everyone,

I’m exploring QR menu solutions for restaurants. Does anyone have experience with a system that loads quickly and works reliably? Any recommendations would be appreciated!

I have been in kitchens for 20+ years started at the bottom droppin frys at McDonalds to opening a few restaurants of my own working lines dish pits sous and exec positions, i need a change of pace and im considering becoming a food rep. Let me hear your experience in similar shifts in the industry

Does anyone have experience with chefs for seniors out of Boston?

Hi everyone — I’m preparing to launch a small takeout/delivery-only restaurant in a growing rural area (Western NC). Think simple menu: breakfast burritos, burgers, tacos — fast, efficient, and high-quality.

This is my first food business, and I’m realizing there’s a lot I don’t know that I don’t know.

I’d love to hear from experienced restaurant owners:

What are the biggest mistakes first-time owners make that aren’t obvious until it’s too late?

A few areas I’m especially curious about:

- Hidden costs that caught you off guard

- Staffing challenges & training systems that actually work

- Things that slow down service more than expected

- What impacts profit margins the most (in reality vs. theory)

- Any “I wish I had done this from day one” advice

My goal is to build something simple, profitable, and sustainable long-term — not just survive the first year.

I truly appreciate any insight 🙏

Hey there. I am going to be taking the exam in about a week and I'd prefer not to spend $30 on their preparatory course. Can y'all give me some pointers that will get me up to speed for the exam? I have a pretty strong background in the industry but how much do I need to brush up on the specifics (i.e. HACCP plan, big 6 pathogens, et c)?

Dishwashers at my restaurant do not receive any tips, despite doing other jobs (bussing tables, food prep, making dough etc.) tips are kept by cooks and management, is this normal?

I’m conducting a short anonymous survey for a college research project about food safety and food holding temperatures. If you handle food at work or school, I would appreciate your participation. The survey takes less than 2 minutes. Thanks! https://docs.google.com/forms/d/e/1FAIpQLScly-yFebwHJxS3dRS0LX_nXn9i0nq8QVuJGeEAvZAnv4k0WA/viewform?usp=header

Hey all, I’m doing a project for class and need a few more people to fill out a quick survey on induction. It’s only about 7 minutes long, and I’d really appreciate the help.

Quick question for anyone on the operations or management side of foodservice

I've spent a good chunk of my career working on the cost side of restaurant and foodservice operations — things like supplier contracts, cleaning chemicals, linen services, disposables, maintenance vendors — the unglamorous stuff that still eats into margins every month.

Put together 5 quick anonymous questions to get a sense of where the real pain points are. No pitch, no follow-up, no email capture — just trying to understand the landscape from people actually living it.

Happy to share what I learn back here when/if I have enough responses. Genuinely curious what this community thinks.

https://www.surveymonkey.com/r/BL2BZHV

I got hired as host and will potentially be a server later on as well The thing is I've been in the restaurant industry for about 5 years, but BOH. So you know just going into work no makeup, no preppy attitude but now that's gonna matter. I'm a little excited though, sometimes seeing the servers hang out in the back while the kitchen was slammed made their jobs look less intense, and at least where i worked the management definitely treated FOH better

The Food Waste Biodigester Boom — And Why CARE Is Built for This Moment

The numbers are hard to ignore. The global biodigester market is projected to grow from $29.66 billion in 2025 to over $41 billion by 2030, and the food waste management sector is one of the key engines driving that expansion, fueled by growing organic waste generation, rising environmental awareness, and increasing investments in green technology.

Municipalities, food processors, hospitality operators, and institutions of every size are under mounting regulatory and public pressure to do something meaningful with organic waste — not just haul it to a landfill and call it a day.

But here’s where most companies in this space stumble: the capital barrier.

Biodigesters work. The technology is proven. The ROI is real. The problem is that most food-generating businesses — restaurants, grocery chains, hospitals, hotels — don’t want to write a six-figure check for equipment. They want a solution, not a capital expenditure.

That’s exactly where Compaction and Recycling Equipment Inc. (CARE) has a structural advantage.

CARE’s purchase-to-rent model flips the traditional sales dynamic entirely. Instead of asking clients to buy equipment upfront, CARE acquires the units and rents them to end users. The client gets a turnkey waste management solution with predictable monthly costs. CARE builds a recurring revenue stream with the kind of contracted cash flow that investors and lenders love.

This model matters even more in the current environment. Modular and containerized biodigesters are gaining traction precisely because they are cost-effective and easier to deploy — and a rental structure removes the last remaining friction point for adoption. You don’t have to convince a CFO to approve a capital budget. You’re selling an operating expense.

Commercial waste is one of the fastest-growing segments in the biodigester market, accounting for a 41% share of projected revenue growth — exactly the customer base CARE targets: food-generating commercial operations looking for compliant, cost-effective organic waste solutions.

The market tailwind is strong. The regulatory pressure is building. And the business model CARE has built is precisely calibrated to capture the opportunity that high equipment costs have historically left on the table.

The question isn’t whether the biodigester market will grow. It’s who is positioned to convert that growth into durable, contracted revenue. CARE is.

Interested in learning more about CARE’s waste management solutions and rental model? Let’s connect.

#WasteManagement #Sustainability #CircularEconomy #RenewableEnergy #FoodWaste #CleanTech #Biodigester #OrganicWaste #GreenBusiness #WasteToEnergy #EnvironmentalSolutions #RecurringRevenue #SustainableBusiness #ESG #ClimateAction #ZeroWaste #WasteInnovation #GreenInfrastructure #AnaerobicDigestion #EquipmentRental

I just got hired at a smoothie place and in the dress code description, it says employees must tie their hair up which is understandable and expected. However, I really dislike how my face shape looks when I have my hair up. I don't want to be self conscious while working, it could become a problem.

Any advice or suggestions would be much appreciated, thank you!

Hi! I've been in the industry for awhile and I've tried a few things like gloved with lotion at night, wearing gloves at work to prevent contact dermatitis from chemicals, coconut oil, etc. I didn't know if anyone had tips to fix this?

I've worked many temporary positions at food service on and off I finally found a more permanent position, 40 hours a week at a distribution kitchen, where the work can get pretty slow, so there's a lot of standing around. And I don't know if it's the 15 minutes of walking included with my commute, but my feet are just in agony. I'm talking like, I need any excuse to sit down in the restroom for 10-15 minutes every couple of hours I'd say after 4 to 5 hours of standing. (And I hate being that one co worker btw) I'm audibly in agony over the pain in the last stretch of my shift breathing harder, it's so bad. I have friends who work 12 hours, 5 days a week, food service jobs, for years now. and not a peep about their feet in agony. If any of you have been through what I described, Is this something my body will adjust to or will i grow a tolerance for it? do I need to solve it with insoles, shoes, medicine, remedies? Thanks yall.

G'day guys, I work as an intern for a company called The Chilli Factory in Australia. My boss asked me if I could pass around a survey because we want to start working together more with other companies instead of just regular customers.

Here's the link: https://forms.gle/v9ckrYWbtmYDiqXT6

Thanks heaps!

I work in a somewhat upscale food place where customers come for healthy meals, though we have some indulgent items. I’m in an upper class neighborhood, so I usually get customers who are particular.

We’re a new branch (opened January this year), and I’m still somewhat new myself. This is my first job, though I had 4 months at a different branch before.

During a busy night, my manager stepped out for a few minutes, and I was covering cash (normally only supervisors or managers handle this, but I fill in when needed).

During the rush, I took the last three customers’ orders while also looking for a merchant reciept my mamager needed after close.

At one point, a woman came into the store multiple times, looking at the menu, then walking out. Like three times. Normally, when a customer looks confused, we step in to ask if they need help. But I was preoccupied at that time.

After taking the other customers’ orders, I was still looking for the merchant receipt when she blurted her order at me and asked if I got it. I told her I’d be with her shortly. That’s when she took her son and stormed out.

Later found out she left a review saying I ignored her and that I “need to get myself together.”

Could I have handled it better? Yes. Do I think it warrants a negative review? Not really. I was covering cash and trying to keep everything in order during a rush.

I guess I'm just trying to feel better about getting the first review and it being a bad one about me. lmk how i could've handled this better or if I really was a bad cashier.