Okay but Recs for savory croissants?? I used to go to alibi coffee off of Melrose and they had a bakery that used to work with them and they had these giant cheese and sage ones (also ham&chz, turkey&chz etc) but by far I always dream about sage and chz pls anyyyyone lmk
I have been serving for about 8 years in the industry for about 11. I was hoping for insight from people who have made the switch from serving to managing at restaurants, what’s the tea yall?? I’ve been a manager/lead several times but it’s always been t\*pped positions and it’s always been not my “original job” like I’d start as a server then someone would leave or there would be lack of leadership in certain places and I’d become bar lead or server lead, managing when the GM is off, inventory, guests/employee issues (that one I’m not confident in but overall pretty good at) I’d have keys, combo to safe all that. I just got an offer in a prime tourist area, it would be floor managing in a cuisine I am familiar/worked with before, I’d be working 8-10 hours 5 days a week maybbbbe 6 if emergencies occur, I was asked what I’d be comfortable with and the number I asked for he said he could do, but upon reflection I was discussing POST taxes like what will hit my account but most times when discussing salary it’s actually pretax? Idk I’m excited and stressed and I want to vomit. It closer to me then my current job by 30+ mins, but my other job the money is decent likely compared to the management offer but much longer hours for management, I love hospitality and I don’t mind long hours or even being used and abused as long as I’m compensated properly.
TLDR/ is the swap from serving to management worth it?
Edit; LA area, any range for salary would be appreciated, and if salary is not something you recommend, is hourly unt\*pped something that you would recommend?
Edit 2; To clarify this is for a floor manager position working closely with GM
I have been serving for about 8 years in the industry for about 11. I was hoping for insight from people who have made the switch from serving to managing at restaurants, what’s the tea yall?? I’ve been a manager/lead several times but it’s always been t*pped positions and it’s always been not my “original job” like I’d start as a server then someone would leave or there would be lack of leadership in certain places and I’d become bar lead or server lead, managing when the GM is off, inventory, guests/employee issues (that one I’m not confident in but overall pretty good at) I’d have keys, combo to safe all that. I just got an offer in a prime tourist area, it would be floor managing in a cuisine I am familiar/worked with before, I’d be working 8-10 hours 5 days a week maybbbbe 6 if emergencies occur, I was asked what I’d be comfortable with and the number I asked for he said he could do, but upon reflection I was discussing POST taxes like what will hit my account but most times when discussing salary it’s actually pretax? Idk I’m excited and stressed and I want to vomit. It closer to me then my current job by 30+ mins, but my other job the money is decent likely compared to the management offer but much longer hours for management, I love hospitality and I don’t mind long hours or even being used and abused as long as I’m compensated properly.
TLDR/ is the swap from serving to management worth it?
Edit; LA area, any range for salary would be appreciated, and if salary is not something you recommend, is hourly unt*pped something that you would recommend?
Edit 2; To clarify this is for a floor manager position working closely with GM