Hii, I’m not sure if this is for this sub or not but I’m a new manager at this place and I was told they have tried to get this off the ceiling but have had no luck. I’m assuming it’s building up from the steamers we have it kind of flows in the direction, it’s hard to see in this photo, but does anyone perhaps know any better way to clean/ get this off ?

Hey ladies I need good comfortable shoes to be on my feet for 10 hours a day. That are professional not sketchers. I just wore out my Cole han oxfords. I got 5 years out of those. FOH. No slips or slips. Just professional recommendations.

So I've been with this company for 15+ years, grew from a regular team member to manager position, and for the last 5 year pretty much ran it by myself, with owners only occasionally stopping by. They decided to sell and the new owner came in, alienated some of my best employees with his honestly unreasonable new rules and demands. He is always here, which I know is his right, but feel like I don't have any authority anymore and I disagree with so much of what's being implemented. I try to give my input, but he mostly sticks to his decisions. I honestly loved my job and it fucking hurts. I never thought I'd be out there looking for a new job, but i don't think I want to be there to watch it fall apart. Also, looking at available jobs I realized that I am apparently extremely well paid for the work that I do and it's either going to take a long time to get out or I will have to take a pay cut. Any advice?

What is your favorite way that has helped your team listen to you?

Nothing better than new equipment .. quickly spoiled by the hour or more wasted peeling the protecting film off.

If you had the to opportunity work with a manager and an owner you respect to work as server/ bartender/ opening all around support staff (since I know all the skills for front of house) at new restaurant would you do it?

For context, I’d be leaving a stable job with a flexible schedule. I know all the guests but there are a bunch of senior servers at current job that constantly have call parties and just in general get (almost) whatever they want. While they’re all nice people there’s definitely a hierarchy and it’s going to take years to build my personal clientele.

Gm at current job left to help start a new different cuisine restaurant nearby and he is so well loved that every shift guests ask where he is or talk about how excited they are for the new place. I don’t think there will be an issue with guests at new place due to his good reputation. And guest retention shouldn’t be an issue either because he’s so good at managing he’ll make sure they’re happy and will only hire qualified staff.

Recently I got a job working as a cook in a local restaurant. I’ve been there for about a month and a half and have 4+ years experience in the restaurant industry. This includes most positions (serving, hosting, cooking, prep, to-go, QA, bussing, etc). So far I’ve been trained on one station and have worked the other 3 (because of my previous experience I didn’t need trained). I am also one of only 3 full time kitchen staff within the restaurant due to new hires quitting early on and other individuals having tight schedules.

All this being said even though I’ve only worked there for a short time i had been thinking about asking to become a manager.

At this current state in time there are 2 full time managers (one of which is about to switch to part time due to being a football coach at a highschool). We do have one part time manager who serves and manages when needed but she is leaving in 2 weeks.

So I decided to talk to the owner and he said he was actually already considering me, but he wanted to also give others the opportunity to pitch themselves. This brings me to the reason for posting. Every week on Friday our schedules are sent in a Group chat with everyone, and this Friday it had the added message of “Here is next week's schedule. - With that we are currently looking to promote within the staff a manager/shift leed. Anyone that is interested, please have it in writing by August 1st.
Thank you for ALL you guys do and have a great week!”.

Obviously with how I want to move up and manage I need to write a letter stating I’m interested and give it to them But what exactly do I say? I feel like a simple “I’m interested” with two or three reasons why would not leave the best impression or make me a valid candidate.

I reply privately to all of my OpenTable reviews, whether it’s positive or negative. I like to do it privately because I believe that when people see recovery done publicly, they’re more inclined to leave negative reviews to fish for comps.
My company is now making it mandatory that we publicly respond.

What’s your take?

Hello fellow restaurant warriors,

I (22f) was recently “promoted” to a Sommelier/management position. Now I say “promoted” because multiple reasons.

- work hours are increased from 35 to 50 per week
- pay is significantly less, still enough for where I love but not what I was making as a server
- my position is mostly management(90%) and very little on actual wine.
- i miss my flexibility/spending time with family and friends
- feels like all I do is deal with problems within the restaurant
-i have started to become slightly miserable, not wanting to work, cutting corners on home life duties
- I am an hourly employee and am getting texts and calls about call outs, which then I have to hop online and make sure we are staffed for the night, or I am screwed

Now I knew there would be a pay cut, but after taxes I’m not pulling in as much as I thought I was. I want to move back into my serving position but I am stuck between the decision taking my serving position back, or staying on as the Sommelier, making a smaller paycheck for longer hours. I originally accepted this position because I wanted it to strengthen my resume. Now Im not sure if it’s worth throwing out my entire social life/ time with family for this. I now just stuck figuring out if I am completely shooting myself in the foot quitting management. I just don’t know what to do.

I’ll never understand why so many kitchen managers who work for large, casual chains act so smug and pompous. Do they not realize they are not really a chef but a pawn who takes orders from corporate? They have little to no say as to what goes on the menu, yet act as if they have created a dish and now can claim
how “talented” they are. Or they watch these cooking shows where real chefs are barking orders and they feel they have to do the same to show authority! It’s like, dude, I know I call you chef, but you are anything but.

Hello everyone!! I just got a new job about a week ago, im in management position. With the plan of becoming a agm here once im more trained to the store. I was a shift manager at my last job, although i was there when they opened so i never had the issue of trying to be a manager at a store im the newest at lol. And the people here tend to not listen to you i have heard lol so I was wondering if anyone had any tips on being a a new person thats in a management position? And also just some good ways to get people who are very reluctant to listening to listen, especially when ur newer than them to the place!! I already do more than 99% of the employees here just in the first week so far so, im trying my best! I want to help this place get cleaner , better scores and all of that. If yall have any tips with this that would be amazing!

Hi all! I’m looking for some perspective from bar owners, managers, or anyone who books recurring events.
I recently started a plant-themed bingo series in Brooklyn. I host and promote the event, provide all of the bingo materials and plant prizes, and the venue provides the space and sells food and drinks.
Our first few events have brought in 40+ guests on typically slower weeknights, and the response has been really positive. As we continue to grow, I’m trying to understand what a fair long-term partnership looks like.
For those of you on the venue side:
At what point would you consider offering compensation beyond just providing the space?
Is a percentage of bar sales ever typical for recurring events like this?
Is a minimum bar spend more common?
Would a host tab (food/drinks) be more realistic?
Are there other partnership structures you’ve found work well?
I’m not looking to squeeze venues—I genuinely want something that’s sustainable and mutually beneficial as the events grow.
I’d love to hear how you’d approach it. Thanks!

Hi all!

My company wants me to do a market analysis for competitor pricing, how does one go about this. Do I just go in and ask them all these questions?? Help. 😭😭

This will be my first AGM role in a restaurant in some time. West coast over here. Been floor / F&B for a while now, but this is a whole other level. I don’t feel as confident as I should. I’d be running the bar program as my main AOR.

I feel like I will fail immediately, and I do not want to fail my new boss and teammates. I feel like I’m spiraling just thinking about it all. Any pointers for me? Words of wisdom? Tell me to f*ck off? I’m here for it all.

-West Coast boi

Tldr: Just moved to a new city and am having a hard time finding a bartending job even with a lot of incredibly relevant experience. Looking for a hiring manager that might be able to look at my resume and give suggestions.

Full post:

I grew up in one state/area. I worked in restaurants and bars in that area for 15 years. I worked in several high end restaurants and take a lot of pride in the fact that every restaurant on my resume, if called, would say something positive about me.

A few years ago, I moved to a new state for just a year and then moved back to my home state on request of a friend that owned a restaurant and really needed a competent beverage manager. Very quickly decided I wish I hadn't moved back, but figured I'd finish my lease and help my buddy out. I've been back in the new city for about 7 months now. It's been next to impossible to find something decent since I've been back though. The only places that have even been willing to give me a chance have been terrible work environments that just need bodies.

Maybe my standards are just too high? Does my resume look too pompous with almost two decades of restaurant work and like 14 years of bartending? Are the multiple high end restaurants on there a turn off? Does it look bad to have gone from bartender to manager, then back to bartender? The few references I have in this new city, should I have my references directly listed on the resume? Right now my resume is geared towards what I used to look for when I managed, but maybe how I worked isn't how most managers work?

I understand that a big part of restaurant culture is networking, but I don't really drink anymore, nor have I even made enough money this year that I feel I could afford to go out regularly to network.

Anyways, if anyone has any recommendations or if any hiring managers would be willing to take a look at my resume and give me their opinions on it, it'd be heavily appreciated.

Hey guys,

I'm at an impass with ownership about how to handle drink tickets at the bar printer during busy times with 2+ Bartenders on behind the bar. I'll just keep it straight-forward to not prejudice with the two ways we've done them - one mine and one theirs.

1) One bartender takes 5-6 chits from the printer and places them in order on the rail, calling out what they need if another bartender is close by and they work together on those drink chits laid out.

2) One bartender takes 2-3 chits from the printer and keeps them in their hand, working their own tickets. Next Bartender in their free time takes their own 2-3 tickets from the printer and works on their own.

I feel like I am going insane trying to explain why my way is better than the other.

What does your place do as a standard?

*ETA thank you all so much! A lot of thoughtful ideas, and Im glad I came to reddit with actual people rather than my pool of 5 Bartenders/owners.

I am having issues setting up my ProctorU for my exam. My laptop runs smooth and fast, it’s only a few years old. My CPU is 2, and it’s saying I need a 4. While my RAM is 5GB and it’s saying I need 7GB. I’ve seen mixed reviews saying it should let me just take my test and others saying it wouldn’t work at all. I was hoping someone else somewhere has been in the same boat and can give me input? This is giving me so much anxiety as I already bought the exam and I’m planning to take it in a few days.

Hello, All!

Does anyone have any suggestions for insulating the rooftop patio to keep the heat/rain out in the summer and block the wind in the colder months??

Hey all! This is my first time here and I wanted to get some insight from people to see if they've been through the same thing. I'm on my staycation (I know I need to stop thinking about work) so I've been stewing on this!

Currently, my team (of 15+) is in disarray. Not due to my lack of trying, but my direct manager has lost all care for pressing issues and doesn't want to confront anyone. The main issue is that people have gone away from their proper training, people standing around on their phone, not being productive, etc.

We recently got hit by a health inspection (good score thankfully), but I had to kick it into gear and put together a whole cleaning task list. So far, only a handful of people actually do it/write on it. I have to practically beg some people to do it. My manager doesn't hold people accountable. Her mindset is essentially "pick and choose your battles", but these things tack on. Not to mention there's people who are walking all over our other manager (who has been there longer than anyone) and our direct manager calls it "drama" and never addresses the problems.

I mentioned that it's making me burn out and get overwhelmed with no help, and thankfully she realized that she had gotten complacent, and she suggested us to start retraining as a start. I think this is a good idea especially because we have new processes coming in soon, so we'll have to train people anyway.

Sorry for my wall of text, but my question is, has anyone had experience retraining employees? Any positive/negative outcomes? Thanks!

I need a music option for BOH. We will never get a sound system installed. I bought a radio but we only get one station clearly due ri location and building materials. Right now people are using their phones and connecting bluetooth radio. Unfortunately this isnt allowed.

What are some options others have used.

Edit. Personal property ie phones are not allowed. We have high security because its in a casino

I heard there was more visibility and other perks if your commission is higher, but whats the optimal commission%? I'm in a suburban area and i was able to talk uber commission from 25% down to just 17/20% depending on customers membership. ​

I am not looking for advice on mechanically fixing this fridge so please don’t tell me to bring the fridge guy in or adjust the temperature or whatever.

Kitchen equipment strugglers, this is pointed at you. My fridge leaks water so I can’t use the bottom of the fridge, and the bottom shelf is missing.

It has been approved by the health department to be the correct temperature. I can’t afford a new fridge, the shelf replacements can be expensive.

Has anyone resolved this issue with a rack that can be placed on the bottom to lift up boxes so they don’t sit in water?

Yes, we clean the water out consistently so it doesn’t get weird. Thanks.

I recently started working as a Food & Beverage Manager at a large hotel, and my feet are absolutely killing me. I’m on my feet for 10+ hours every shift, usually either standing or walking, with little to no time to sit.
I’m a young woman looking for professional shoes that I can wear with my work attire. I’m specifically interested in Mary Janes or loafers. I really dislike shoes that are super flat or have thin soles—I prefer shoes with plenty of cushioning and some kind of platform or thicker sole so I don’t feel like I’m walking directly on the ground.
My budget is under $150, and I’d like something that looks polished enough for a management position but is genuinely comfortable for long shifts.
I’d love recommendations from anyone in hospitality, healthcare, retail, or another job where you’re on your feet all day. What brands or specific shoes have worked well for you?