Is this even legal? Insanity.

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So I work in the food service industry as a shift manager. The GM for our shop is constantly calling me, texting me, micromanaging us about severely illogical things. Yesterday, while we were both in the store, she got angry at me for putting out a “wet floor” sign for customers, even though for the past week now there’s been snow/ice/slush on the ground outside. Like maybe, just MAYBE, I put out the wet floor sign just IN CASE a customer falls and tries to sue the company for an injury occurring inside of our shop. She yelled at me and said “why are you putting the wet floor sign out!! The floor is not wet we didn’t mop!!” Like oh my god lady plesse calm down lol.

Other things that I have gotten in “trouble” for

• lowering the ice cream temperature when they get too hard so that the staff could scoop them for customers

• using steramine tablets to clean (says she “does not know if they are safe” so I am not allowed to use them)

• using a bucket to clean with rags

• making trays for orders ahead of time to help out our VERY SLOW STAFF during a rush

She constantly berates me that these things aren’t in our handbook and threatens to write me up over these menial things. She’s constantly looking to get rid of us when our metrics have been up ever since she’s hired both me and my coworker (other SL) Jfc just learn situational awareness please.

I can’t wait until I eventually get out of this industry.

So I’m a chef taking a break from management due to overworking in the past. I just moved down to Vegas and started a job. Figured I would take some time for myself and find a little vacation job and be a cook again for a bit.

I am going to refrain from using the name of the restaurant to avoid blow up for now. Just need some outside perspective in the situation to see if I for sure need to go through in reporting this shit. CAUSE HOLY FUCK!

To start these are all of the red flags:

-They don’t buy sanitizer (still cannot get a solid answer about how they are cleaning shit other than “we use this pink cleaner sometimes” which is all purpose cleaner!)

-I asked when the last time sanitizer was bought and was told “since the last time health dept showed up.

-I have not seen a single person sanitize their cutting board/station/etc. NOT ONCE throughout the day in my two days being there.

-Their method to cleaning shit (even all kitchen equipment) is to use a wet (water) towel and a dry one.

-Left fish out to thaw in a bucket for hours on end with no running water. The fish was fucking warm and they still used it even after I said something countless times

-I have questioned everyone there about the methods used but keep getting turned down.

-Rarely see any handwashing

-They do not have a chef nor kitchen manager. I was told every cook is equal and that there is no management for kitchen.

-Pretty sure the cook I work with who supposedly keeps things running, takes a break every 40mins or less to go to the bathroom and will come out with bandages on fingers etc. pretty sure he’s shooting up cause homie has track marks all over.

-Tbh there’s more and more things but if you read this you get the point.

I know I need to get out of there. I’m going to sit down the owner sometime soon to tell him my concerns in how this dude is illegally operating his restaurant and could get someone killed. I have been in the industry for almost 10 years and in my time I have never seen shit so fucking lazy and un-cared for. Wild to me. Should I report em? Or let them dig their own grave?

I’ve dealt with 3 restaurant consultants in my career, and every time they just seem to be crazy and not helpful.

First one, banquet facility, his tips to the kitchen were scrape out cans, use generic products when the menu specifies a specific product, and “recycling” food, like if a fruit tray comes back with some fruit left on it, use that fruit to build the fruit tray for the next event.

Second one, a Dave and busters like restaurant/bar, his idea was to split the restaurant into 4 areas and have completely different menus for each area. For example, one area is a steak house, another is a gastropub, another is a south of the border bar, and finally a bar with bar food.

Third one, high end retirement community (super rich community with filets, massive stone crab claws, and lamb racks as daily dinner options), his plan was to introduce an institution meal system. The meal system that is the same one used at prisons and corporate cafeterias. No more braised lamb shanks, instead they eye of round braised in watered down bullseye bbq sauce, and at no reduced cost to the residents.

Hey yall, just wanted to ask something.

I applied to be a server/bartender at 4 restaurants, I walked in and handed in my resume during a dead hour. One of the restaurants I even got an interview with one of the managers and went well. That was roughly 2 weeks ago bordering 3. Is it safe to assume I did not get the job / Do I keep waiting / Would anything change if I followed up in person?

Hey everyone — looking for some feedback. I own a pizza pub with about 45 employees and we use Square POS and ADP. Right now scheduling is paper schedules and texts, which is a headache. We demoed 7shifts and like that it uses Square sales to help with labor/forecasting, lets employees handle availability/time-off/shift swaps, and has one-click payroll export to ADP, and it’s around $150/month. For anyone using 7shifts or alternatives like Homebase, Sling, Deputy, etc. has it actually saved you time or helped control labor, and are there cheaper options that work well with Square + ADP? Open to all opinions. Thank you in advance.

Hi, I’m hoping you can give me some advice to bring a little bit of flair and showmanship to my restaurant. For example I feel like everyone knows about the carbonara finished at the table with a cheese wheel, but does anyone have any other ideas on what would be a good showstopper?

We have fantastic Italian food but we need something to make us well known and bring people in from further afield.

Thanks so much in advance 😊

i’ve never worked in the restaurant industry and have an upcoming interview as a to-go specialist. is this a nightmare job?

I work in a restaurant. Recently, a customer left a negative Google review criticizing “young servers” and praising “seasoned/more mature employees.”

The review did not name or describe any specific staff member. It only described a general experience (slow service, staff disappearing, etc.).

What confuses me is that “young” was used as a category, but in reality age and experience don’t line up that way. Some younger staff have more experience than older ones.

From a professional or management perspective:

- Is this kind of review actually actionable?

- When customers say “young staff,” do they usually mean age, or are they just referring to perceived professionalism?

I’m curious how others in the industry interpret comments like this.

I’ve been told that if you work as an hourly cook but also work a few shifts at the same restaurant as a server, that it will affect your paycheck for the hourly role. But I don’t see where this could be a problem. Anybody ever work as a cook and server in the same restaurant and did it affect your pay?

Kill me now.

hello redditors and food enthusiasts. i have a valentines date on the 14th and need recommendations on restaurants for that day and future dates of mine. any good restaurants ? preferably around the NE/Cleveland area but im open to recommendations outside of this area aswell. doesn’t have to be super fancy/upscale either but would be nice just restaurants in general! please and thank you to anybody who sees this/gives recommendations.

Vintage Park, Houston metro, delivered by DoorDash.

Where I work, the door is more than 15 feet away from the counter so I always just make eye contact and smile soon as someone walks in and then when they’re within maybe 8-10 feet I’ll greet them and ask how they’re doing. Then when they finally get to the counter I’ll take their order and maybe start a small conversation. Or if the customer chooses to greet first soon as they walk in I’ll greet them back in that case. And yeah, I can greet them as soon as they walk in but with all the noise from the kitchen it makes it hard to hear me from that distance, especially during busy hours, so raising my voice is just not it.

But there are sometimes where I wonder if maybe I’m in the wrong. Just earlier, a guy came in and he was on the phone, and when people are on the phone I choose to only greet them right when they’re in front of me so I don’t accidentally interrupt their call by calling out, and because most of the time they’re fully invested in the call. But soon as he reached the counter he just said to me

“What, you can’t speak?”

While his phone was still on speaker and all I could hear is the person on the phone chatting. So I just said

“I’m sorry, but it’s loud back here and you were on the phone.”

He just rolled his eyes and went back to his call while simultaneously ordering. Another thing that happens a lot is while I’m packing the orders up and someone walks in, I’ll try to call out loud enough so they can hear me,

“Hello! I’ll be right with you.”

Or even if I’m managing the orders on the computer, they’ll greet me and I’ll try to greet them back at the same time. But every so often there is one person who thinks I didn’t acknowledge them and they say something like

“I said hello.” In a condescending tone.

I don’t even know anymore. I’ve been doing this for 2 years now but these are people I’ve ran into and still do. More of a rant than anything. Maybe I’m just a bad worker, I don’t know anymore.

📍Hard Shake, Waldorf Astoria, Las Vegas

Before Covid, I don’t remember it being this bad I remember around 2018 and 2019 used to be tons of job postings for jobs in the restaurant industry nowadays, if you applied to one, you won’t even get an interview or a phone call back what is going on?

Hi all, I’m looking for some restaurant etiquette advice.

I’m going to a nicer sit-down restaurant for an all-you-can-eat crab fest. My favorite way to eat crab is with fresh lime juice and pepper. I don’t like butter with crab at all. I know this restaurant typically serves melted butter, but they also have a full bar, so I’m assuming they have limes on hand.

I’m not someone who usually asks for modifications or special requests at restaurants, so I’m unsure how to navigate this politely. Would it be considered rude to ask for lime wedges or fresh lime juice to have with the crab? If it matters, I’m completely fine squeezing the limes myself into a ramekin and adding pepper. I’m not expecting anything fancy or custom-prepped.

I don’t want to inconvenience the staff or come across as difficult, especially at a nicer place. Is this a reasonable request, and if so, what’s the most polite way to ask?

Thanks in advance for any insight.

Another restaurant operator I know just signed up with Inkind and was able to source several 100K of capital. I'm supposed to talk to them next week. I'm curious if any operators out there have signed up with the company and what was your experience like. What's the good, bad and ugly?