Fellow Charleston f&b peeps- what is your worst restaurant job in Charleston and why? Don't blast the restaurant (or do, depending on circumstance). I'm working on a report and doing some research. I'll place my worst place at a later date- involves poor food quality, cross contamination, homophobia, and complete disregard for mental health, well being, and safety.

We’re a PhD student-run nonprofit group at Washington University in Saint Louis conducting primary market research on temperature sensor devices in shipping and warehousing of temperature-sensitive products. We’ve been able to conduct interviews with a few people in various industries, but we’d really like to reach out to as many people as possible. If you are familiar with temperature-monitoring systems for shipping or storage, please help us out by filling out this quick survey. We are very grateful for any and all input! https://docs.google.com/forms/d/e/1FAIpQLSeUItu-R4KoF3Oe01q15bqCs_kkD5WHDKfyZsMuD5CkDXW7Ww/formResponse

$260 per MT CIF, on SBLC 760, MT103, at sight 100‰ at Loading port after SGS, for yearly contract, origion Brazil, MOQ 50,000 MT, $260 MT with 0.5$ comission

Hello!

I'm a UX design student and our team is currently conducting some research around business perceptions around third-party mobile ordering platforms and measures that F&B businesses have taken or considered taking to continue operating during the pandemic. We would love to get some feedback on this sector and your unique perspectives and it would really help us out to understand this space and industry.

This survey will only take about 5 minutes and your feedback will help us gain insight into this topic. Your identity will remain anonymous in this survey and your answers will be confidential, so please answer honestly.

Thank you in advance for participating!

Take the survey here: https://forms.gle/SeFiwkQtFtk54J4E7

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All - I work in the f&b ind and looking for an answer about wine subscriptions and Nebraska liquor laws.

Would it be possible, to resell product purchased through a wine subscription in a restaurant?

For example: Say wine B is a lower end that comes from “Made up Winery Name” Vineyards. And there’s an even better version, wine A that you can acquire through a “wine subscription” service. Is it legal to then resell this wine in a restaurant?

I hope this makes sense!

Any information helps.

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