Basically what the title says. I hate asking my tables for reviews but it’s hurting my shifts because I’m not getting enough. Any crazy ways to get google reviews besides making a million accounts.
Looking for a Restaurant Professional – Hiring Support
We are looking for an experienced restaurant professional or recruitment consultant from Indore who can help us with hiring staff for our restaurant.
We are looking for support in sourcing reliable and experienced candidates for various restaurant positions, including Chefs, Kitchen Helpers.
If you have experience in restaurant operations, staffing, or recruitment in Indore (Madhya Pradesh), or can connect us with suitable candidates, please DM me.
Serious and genuine professionals only.
#RestaurantHiring #Indore #HospitalityJobs #RestaurantJobs #Staffing #Recruitment #Hiring #Hospitality #MadhyaPradesh
Hi all! So, I have a quick question. I've been working with Compass Group for almost 10 years now. I'm currently in a catering director role but I am looking elsewhere. I've seen a GM position with Sodexo for more money than I am making now and it's in a school setting (10 month) which is really beneficial for this time in my life. I've heard horror stories about Sodexo and I am apprehensive to apply. Can anyone provide any insight or feedback?
My staff have been telling me the tablet at work is just not working, it’s stuck on a black screen with the logo and not even restarting it works. Calling them rn but i’ve been on hold for like 30 minutes
so i fucked up big time- im leaving for university soon (september) and am going to a concert with some family on friday. ive been really distracted with uni housing arrangements etc and forgot to request the concert date off along with my orientation date.
i‘ve asked all my coworkers this week and no one can trade or is able to cover my shift, i even offered money to a few but they can’t . i know this is all my fault for the last minute request and i feel dumb as hell. we have a small team (i work at a boba shop) so if i call out it will only be 2 people working on friday night and theres usually a rush. i don’t know what to do, my mom and cousin are really upset about it so this matters a lot to me but i don’t think i can really be honest with my manager about it or make up an excuse to call out since some of my coworkers know about the concert already (and i asked all of them) i know there’s not much to do but yeah
Don’t work at Fogo in Gilbert The workers are horrible. They act nice but they are not. They will tell you how to do your job and then the next day they will tell you to do it the opposite way. So now we never do anything right. They are constantly correcting you but don’t follow the rules themselves. If you ask them to do something that only a manager can do for you, you have to ask them a bunch a times and they give you an attitude for asking. The company trainers for the kitchen are so disrespectful. Always yelling at people. Then all the other workers will act like them and it creates an uncomfortable work environment.
reasonable company practice or a liability waiting to happen? I keep getting told it’s “not a big deal” when I mention it, “no one has gotten sick yet”, it’s “available company practice”. The chicken and utensils are placed in the pan. The pan brought to the station, the pan placed on the trash can, the bags of chicken opened and emptied onto the grill from the pan. The utensils used from the pan. also often leading to contents of the bag winding up on the wall or splattered onto nearby hanging equipment used on other food products.
I’m deciding between going back to McDonald’s for $13.25/hr or working as a server at Bob Evans for $5 or $6/hr with tips. I got hired at both. For anyone who has worked at Bob Evans, what did you actually make on average per hour INCLUDING tips? Is it consistently more than $13.25? I used to work at McDonalds and you NEVER get tips. I’m in Ohio if that helps
An app connecting you with restaurants, cafes, and wedding caterers to buy their end-of-day surplus food at 1/3rd of their original price.
How it works :
- Restaurants/caterers list surplus (e.g., 30 unsold dinners, 50 wedding plates) on the app 2–4 hours before closing/event end.
- Customers reserve a “mystery pack” or specific meal, and pick it up at a designated zone or get it delivered to their place.
- Price: 1/3 of regular cost (e.g., ₹100–200 per meal).
- Safety first: Only FSSAI-verified partners, time-boxed pickup (2-hour window), temperature logs, clear labeling .
Honest feedback, suggestions and questions would be really helpful for me.
Ik this sht is "normal" but whyyy?
An old co worker of mine got me into a cool company, im feeling like a major pussy but this is mad intense. This is basically my first crazy BOH position, I have done "cook/line" work for 5+ years tho, but this kitchen is a death trap. Idk how anyone is able to do this. They had me on fryer for 2 back to back 12s without any real break, this is literly the only position the entire company has that I an not comfortable in. I kicked ass but for what cost?
This kitchen has the sickest floors ive ever encountered, worse then ice skating. Like gloss coated paint covered in oil 0 mats, and every serface is over 300°. What is the point in this? I fell twice while wearing non slip hiking shoes, and skate shoes yesterday, thought non slip would be better but it wasnt. And they wanted me to carry 50+ lbs of scolding hot pans with no protection besides a rag, while trying not to fall into the fryer, flat top, pizza ovens, or food warmers that took over every single wall. Like lucky I fell straight on my ass not 3 inches to the side. Like I wasnt even lifting my feet of the ground, just slowly shuffling to get around. Wanted to go hands and knees, that probably would've been more effective.
Even just standing still took every muscle in my feet and ankles. Mad waist of every, why not leave the floors concrete? Linoleum? Tile? Anything but hyper waxed glossed paint. We have mats at the other location? The boss said no? Could be a tripping hazard? The floor is a damn hazard.
Why do fryers have to hurt so much? Like literally every tong, spachula, ladle, even the fucking cutting board was hot enough to leave marks. Literly cant touch Anything I need to touch without 1st-second degree burns. Not to mention needing to grab metal pans full to the brim with boiling oil. And then stick your hand deep inside the fryer covered in oil with an open flame. 0 room for error. I have SO any burns. And for what? So rich people can have there fries n sht quicker?
Im a lesbian bass player, my hands are insanely important to me. I cant use my d for weeks now. May be permanently disfigured. My feet are killing me, im used to standing, skateboarding for 12+ hours, whatever is wrong with thoes floors are WAY more depleting.
Also what is up with kitchen culture of not pissing or taking breaks. Like I felt bad but my vision got so blurry I couldnt real the tickets after 9 hours in 100 during a nonstop rush. I just told them I gotta get fresh air for 10 mins. No one else left the entire 8-12 tho. how?!? Why did i feel bad for pissing twice and taking a 10 in a 12 hour span? My local laws require 15 mins per 4 hours. Why is that normal for office workers but not for physically demanding jobs? Like at least our min wage is high but dont humans need like food? Water? Rest? Stuff like that maybe? Why is all of this normal? It feels super inefficient?
We've spent a lot on equipment over the years. But some of the biggest improvements came from small process changes, not gear. Better schedules. Clearer side work lists. A different cut order. Easier ways to communicate shift updates. Little things like that cut down on daily friction more than we expected.
Curious what's worked for other teams. What's one change that made a real difference for you? Did it make life easier for both managers and staff? Thx
Based on my experience working at JINYA Ramen Bar's Langley location, I would not recommend working here. The restaurant often promotes itself as being welcoming to young workers, but in my experience many younger employees ended up working in a stressful environment with limited support. During busy periods, the workload became overwhelming, and I witnessed coworkers become physically and emotionally distressed due to the pressure. Staff turnover was extremely high. Employees regularly quit or were let go, especially in support roles such as dishwashing. Scheduling was inconsistent, with shifts frequently being cut, leaving the restaurant understaffed and placing additional pressure on those who remained. New employees often received inadequate training, making it difficult for them to succeed. Management also encouraged staff to offer customers free mochi ice cream in exchange for leaving a five-star review. This practice significantly improved the restaurant's online rating but did not, in my opinion, reflect improvements in the workplace itself. I also witnessed comments and behavior from management that I found inappropriate and discriminatory. On one occasion, a manager responded to a difficult customer by saying, "Brown people are just like that," which I found offensive and unprofessional. I also observed remarks toward LGBTQ+ employees that I believed were disrespectful and discriminatory. The workplace was disorganized on a regular basis. Essential items such as clean cups and utensils often ran out during service because the dishwashing process could not keep up with demand. This created unnecessary stress for front-of-house staff. Training was inconsistent, and some employees struggled because expectations were unclear. I also experienced payroll issues, including incorrect pay and delayed pay cheques. While not every pay period was affected, these problems occurred often enough to become a concern. Overall, my experience was negative. The restaurant was frequently understaffed, employees were expected to work under significant pressure, and I found management to be inconsistent and, at times, unprofessional. I would encourage anyone considering employment here to carefully weigh these concerns before accepting a position.
Many ex-employees of JINYA Langley are looking to fight back against the management. This post is to spread awareness to anyone looking to or currently work here, and is a safe space to talk about personal experiences at JINYA Langley.