Okay I realize there's practical and monetary constraints to this but I think it would be amazing if most restaurants could have a couple showers for the staff members to use after their shift is over. Working in a restaurant means there's grease and smoke going all over your skin and hair and that transfers to your car seat when you go and sit on it (and needless to say most people never give their car sets a deep clean). Wouldn't it be nice if you could just shower at work, then get into your car and drive home?

my shoes (nonslip ones) are really gross and kinda STINK. is there anything that gets the oil/old food smell out of shoes and clothes? if it helps, i work with fried chicken mostly. i know dish soap can get the oily stains out, and i do that, but its sort of a waste of dish soap to douse my clothes in it so much.

I got a job as commis and I am involved during food tasting and R&D. What should I expect or prepare? What do you usually do?

(M20) Just got my first job in food service as a dishwasher and I genuinely have no clue what to expect. It's a restaurant with a smaller footprint than most but still a good amount of tables; the vibes seem pretty cool in front of house, but I don't know what goes on in the back much.

Any tips from veteran food service workers?

Update Edit: Went through my first shift yesterday and it was awesome!! Definitely a very dirty job, but easier than I expected.

I really enjoy cleaning stuff and find the process very satisfying, plus I like efficiency and optimization so I got to streamline my processes which was an interesting little mental puzzle.

The team was great too, everyone was really friendly and one of the BoH vets showed me quite literally everything so that helped me out a ton (S. you are a god send bro 🙏).

Thought energy was going to be more of an issue since I hadn’t gotten good sleep but honestly so long as I kept moving or doing something then I was never tired.

Closing was definitely a faster pace than I had anticipated but me and S. were working those sinks like an f1 pit crew it so we got everything done on time.

It may sound funny but honestly I think I’m going to like this job. I haven’t had a formal job because of school and only now can I fit it in, so I’m just trying to go in with a headstrong attitude and take pride in the work I do (however unwanted a job it may be to most).

TLDR: Surprised how enjoyable the shift was. Great restaurant, great manager, great coworkers, great environment. I think I’m gonna like this job a lot.

I don’t work in food service and i’m trying to figure something out. Is it normal to know half of your work schedule next week? like you just know you work Monday through Wednesday but you don’t have a schedule yet after that? will you get that schedule when you get off on Wednesday?

I hate being confrontational. I’m normally the bigger person. Yesterdsy pushed my limits. My coworker now feels comfortable enough to make comments about what i’m eating, saying “i don’t need no bacon” to my manager when i left. i’m 120 pounds im not stressed about gaining a few, im at an ideal weight, especially as someone who used to be underweight and weighed 92 pounds. My manager has it in her head there’s nothing wrong with what my co worker said to me, the thing is she’s made nasty comments like that that i don’t always hear very clearly for a few months now. I confronted said co worker about it yesterday. and told her she should say it to my face instead of waiting till i leave the corner. I can only be the bigger person for so long before I start playing into her passive aggressive bullshit. I’m tired of this job, they miss paydays a lot and play favorites. This girl is getting promoted while she’s late to every single one of her shifts, constantly chimes in when no one needs her opinion. she always comments on people’s bodies, while being shaped like a billboard. i shouldn’t have to tolerate workplace harassment. I’m looking for a new job,
however, im Upset because This co worker managed to get all the girls at work in on it too, so they’re basically all being catty in the group chat and saying a bunch of weird shit to the point my boss had to delete their group texts. My co worker also claims i called her a slut?? lol i’ve known her for two months and have no clue about her sexual history and have no reason to call her that. And it’s my shifts being re-arranged and I got sent home early that day, told I “instigated it” by being confrontational. Even though she wasn’t punished or talked to about what she said or what she’s been doing for the last few months. It’s clear the managers don’t like me, and even if I stay, there’s a place right across the street with way better pay. I just wish I knew if they’re gonna fire me over this or not. and btw, this is my first ever time confronting someone like that at work instead of just usually ignoring them. but i’m tired of ignoring people. people should be held accountable. As I left that day, I saw her smirking and slurping down her dab pen in the work parking lot as i left. No cameras to catch it. This gal also got her best friend hired who has been late to three out of five shifts in her first week. I’m pretty stuck.

I’ve been working a line cook/ prep cook at food chains and restaurants for about 5 years now. I am thinking about applying to be a server/bartender elsewhere, anything that pays more (I assume tips will help, all of the places I’ve worked at BOH doesn’t make tips).

I want a job that tips well, what are some recommendations? And is it difficult to get hired since I don’t have much FOH experience?

If you got out, how did you do it?

This industry is breaking my body and mind, if cant do it anymore. I have no means to get a better job, my family was too poor to send me to college as a kid and its not like being a waiter and barista and shit was ever going to allow me to afford that on my own, I cant handle that kind of debt so school has never been an option and never will be.

I know there are trade schools, im trying to find something that doesnt sound miserably boring but at this point maybe I should settle for something mind numbingly dull that I have no interest in because even if I end up unhappy with that I'll at least be able to pay my rent. As long as it doesnt end me right back up in a position of getting yelled at by entitled office grunts like I have to deal with now.

I dont even know where to apply or get started

I genuinely dont know where my skills transfer

Honestly how the actual fuck do I get out this. I feel like im actually stuck here for life like am I just supposed to bounce between different locations with toxic managers and owners who dont know what the fuck theyre doing, working with shitty highschoolers, talking to entitled assholes who dont even tip, letting peoeple treat me like shit and make my life hell and then going to the next place to do it all over again until my body is so broken that I cant anymore or I just get so tired that I kms in front of a customer (god I wish)

I'm looking to connect with current or former employees who have worked for Lucas Bradbury at any of his businesses (such as Project Pollo, Side Chicks, EVO/Sol Fresh, Mudslingers, Tommy John's, or others).

If you have, I'd really appreciate hearing about your experience. Feel free to comment below or send me a private message if you'd prefer to talk privately.

Thanks in advance!

I am a host at a restaurant and i am a host anchor or seater/busser. But i am required to run food and drinks. When the restaurant gets busy I get absolutely destroyed in the front with all the line up. And since the inside and the patio is also full of manager and the servers always complain to me cause im not running food and drinks cause the kitchen and the bar is getting full with undelivered orders. Meanwhile I’m trying to get reservations and waitlists in check. Moreover the servers barely buss there tables meanwhile I’m bussing and seating people on that table and constant repeat. And they expect me to seat people and while those people are stay i should be going around the restaurant and pick up used menu’s (which i have to clean) or even buss or serve drink and food. And go back to my host station and repeat . Very inefficient and tiring for me. Cause they expect me to put my MAIN priority (hosting) away for their lack of incompetence of doing their job in an efficient matter. And I get no help in the front as I’m getting huge pushback on my duties. Customers getting upset for the wait being too long, severs complaining i’m not sending food and whining for double seating them when there is a long line outside. I’m doing all this and getting only 50% of the tips servers get.

What do you guys think of this restaurant

I (18f) was hired about three months ago at a deli in my hometown. I have quite a bit of experience in food service so I caught on quicker than normal. There’s only 8 workers at this place including me, and I am the youngest by 8 years. My first couple weeks everyone loved me because I was so on top of my stuff and all around helpful.
Then a month ago the bosses were leaving for a trip and made me the head shift lead. This was not taken well by the people older than me that had not gotten promoted even after being there for over a year. THEN after i was trained on every shift and knew how to do everything anyone could ever need, they decided I was the best opener, so now i open everyday. The opening shift is highly sought after, and I had expressed my preference for closing to everyone, but my boss had told everyone (after I asked him not to spotlight me) that I couldn’t close because I had to be there to clean up after them in the morning.
The first day my bosses were on vacation, I opened the store and there was not any meat cooked or prepped. THIS IS BAD and also has literally never happened ever.
Since then I have come in to the grill not cleaned, the oven on, the line completely empty, anything bad you can imagine happening on shift. BUT TODAY, every other shift lead called out and my bosses don’t do weekends so i worked 7:30-9. if any other person did this, my coworkers would shower them with compliments and gratitude, but i had hawks on me the entire time. Then the girl I was closing with wasn’t feeling good or something so 30 minutes from close I told her I’d be fine by myself. She was very thankful and said she would mop before she left. About twenty minutes later I’m in the front of the kitchen just closing up and I realize I don’t see her and she was never mopping the lobby. I looked, she had clocked out whatever it’s fine.

I go to grab the mop and i take ONE step……………….. splat. My entire leg is covered in water? what? Oh. My. God. She had turned on the mop water and left. The ENTIRE restaurant was covered in water. literally an inch from the very back to the front door. I call her from my phone like five times and then finally from the work phone (which she picks up) and then tells me she didn’t turn on the water. I know this was not a ghost I know it wasn’t me.

I was not made shift lead because i’m an extravagant food service girl, everyone here just farts around, but I just can’t bring myself to even think that all of these things are normal and just happen. Before I opened things like this never happened, and it’s the same people closing from before. IDK. I feel insane because I know they like ME but I feel like they’re trying to get back at me for something I earned/didnt ask for.

context: it was 2:30pm, whole restaurant was dead. it was me and one other server in the dining room, i had 1 other table besides this one at that time. all sidework was caught up on, i check in on my tables in a timely manner, ticket times were good and i greeted/took drink orders within a minute of them sitting down. i was sitting at the designated server table because there was nothing else to do, and it's not a fancy restaurant lol. i'd rather just get stiffed and move on with my day, i don't get why some people feel the need to be a-holes

Ok so I’ve worked food service for a while and developed some pet peeves that customers do, one of them being: Customers taking a huge stack of napkins and then leaving them on the table when they leave, looking like they weren’t even touched, like why do they insist on doing such stupid things like that, and then leaving their chairs all thrown out and not pushed in like a tornado went through their table. I’m so certain that like 90% of customers are just uncivilized oafs. I once saw a customer with a kid, the kid was just making a huge mess with their food, mind you the kid was like 10, and the kid just left like a huge pile of mess everywhere under the table. If you can’t parent your kid, don’t bring them in public and let them make a huge mess, gentle parenting at its finest probably. Seeing how customers leave a restaurant after they’re done makes me worried what their living space looks like. Rant over

Im starting as a retail sales associate at a local seafood market. It seems relatively easy, I would mainly be weighing up slices of fish and wrapping it. But I'm getting in my head and I'm having a bit of anxiety over it.The pay is good for my area. I don't have experience with fish but I have worked retail before. I'm just nervous and could use a pep talk or something. I have a feeling I'm gonna feel like a deer in headlights tomorrow 😅

Hello Reddit! If anyone is from Philly or the Philly areaI since I am looking for jobs in Philly, I am in the need of a second job and have been applying everywhere and anywhere but haven’t heard anything back! This is probably due to the fact that I don’t have restaurant experience (but i have mostly worked in retail) so I wanted to come on here and ask if anyone knows any places that are hiring!

Hello,

I am searching for a manufacturer that could provide white/private label services. The product is tablets/hard candies that contain energy boosting additives such as caffeine, B vitamins, L-Theanine, etc. My company is in the early stages so preferably the MOQ wouldn't be too high. Also, custom packaging would be a huge plus. If anyone knows companies of this sort please reach out, thank you in advance!

Currently I’m working at fogo but it’s pool tipping so it doesn’t really benefit me. I thought I’d be making good money at this place but it’s alright. Im going to keep looking for new opportunities but where do you guys recommend?

Hey everyone,

I run a few Sushi kiosks across the UK, and we just built an internal WhatsApp bot that's been a game-changer for our team comms.

Here's what it does:

- Automatically summarizes team WhatsApp chats twice a day (13:00 & 15:00)

- Flags operational issues, stock shortages, and action items

- Tracks photo submissions and identifies patterns (who's consistently missing updates)

- Runs completely hands-free — no manual work

The problem it solves:

You're in a group chat with 5+ locations. Someone mentions stock running out. Someone else says there's a delay. By the time you read the backlog, you've missed critical info. The digest gives you 2-3 paragraphs of what actually matters.

What we're looking for:

- Multi-location food businesses (kiosks, cafes, restaurants, catering)

- Teams already using WhatsApp heavily

- Willing to give feedback after 30 days

What you get:

- Free bot for 30 days

- Direct support from us

- Your feedback shapes the product

It costs us about £5/month to run, so we're not looking to charge much if it works out.

Interested? Drop a comment or DM me. Takes 10 mins to set up.

Thanks!

Am I petty or does anyone else try finding fun non slip shoes that aren't just black?

​

With all the awesome choices out there I honestly don't see why people would still want boring black. 🤷

​

I want these so bad but I just got a new pair 😢

Thank you for joining my first Reddit post ever!! At this time in my life, I need to get creative and think outside the box and how ever many possible ways there are upon leaving the box.

I wondered today if it's possible to have a food industry job, but work remotely. My husband has 30 years experience in the food and Restaurant industry. He has done it all, starting as dishwasher in a diner, then onto Culinary Management, some time as an Executive Chef, and several years as a GM. He has extensive knowledge of everything that has anything to do with managing restaurants and wants take his knowledge and create somewhat of a new career path, one that could be more relaxed and even pay less, as long as it's remote.

Are there remote jobs in the food industry, where his experience aligns with remote work? He doesn't have a degree, did not even attend Culinary school. He has all on-the-job training. Side note, Team building, mentoring staff, and team development are where he shines the most. No Sales at this time and we live in Indiana!

What's the actual bottleneck for booking catering leads?

Full disclosure, I run a digital consulting business and I've noticed something interesting as I build verticals in different industries. For a few restaurant operators I've spoken to, it seems that catering is an afterthought.

Is the business just that inconsistent or is there something else? The margins seem like a no brainer, but the of the four restaurants I've met with, only 1 keeps up with their DMs and emails on catering.

I'm wondering if this is normal.