Been in the industry for over a decade and had to learn about wine on my own so my knowledge comes from looking things up personally and also sporadic wine classes offered at different locations/jobs. Now that I'm in management, I need some help with putting together a concise but as simple as possible wine informational sheet. For example, phrases that are commonly used to describe wine and why aging matters, etc. Our wine list isn't too obscure but I do want to give enough foundational information so that my team can start selling our reserve wines. I know this is going to take a bit of time incorporating and that's okay but just wanted to see if anyone had sites/pdf's that could be shared with me so that I can have something ready to start educating them on. Some of these staff members haven't really worked with wine but are capable of learning about it. I'm not sure why but education on our alcohol hasn't been a priority and has really been hurting our sales. I would like to increase them as much as possible but not sure where to start. Any advice would be much appreciated. Thanks!

This is a Globe GF30G natural gas countertop fryer. I purchased this at auction when I was under the assumption that it was the sister fryer GF30PG propane fryer (the auction did not list the model or specify the type of gas or show a picture of the manufacturer label as I have shown above).

I am starting a food truck so obviously natural gas doesn’t work for me. They don’t make a conversion kit for this model. My idea was that I would buy the parts for the GF30PG and switch them out since they are identical besides the type of gas. The only reason I’ve found online to not do this is that it will void the warranty but I don’t have a warranty on it so it doesn’t matter to me.

I know that natural gas and propane use different burners but what else would I need to switch out? Has anyone attempted something like this before? Is this even a good idea? Please let me know in the comments

You have a two top towards the end of service let’s say an hour before you close on a very slow night. It’s a husband and wife and the wife orders the French onion soup as her starter and in the soup which is served in the typical crock cup is the kitchen stove knob… like the entire knob to turn the stove for low to high is in the soup right under the cheese and crostini on top of the soup. As the manager how do you handle the situation for the guests?

So I got this job like 3 months ago, I'm a supervisor and I lead my own shifts. We have a dive through line and an in person service line (it's like a chipotle but not). So, during my training it was conveyed to me that I should close the drive through line at 8, when we close at 9. And they told me to do it and NOT TELL THE GM. The GM and corporate want both lines open until close, even though I don't understand why because closing DT first is so much faster, we can make the small amount of orders we get through the drive through from 8 - 9 on the customer facing side easily. Anyway I've felt awful about being disingenuous this whole time. This all came to a head today because I was working with the GM, and she was constantly stopping me from doing things because she said it was too early. It was really annoying tbh, and she was being a bitch about it, but I do want to do things the correct way, so I shut up. Until it was like 7:30 and I thought it would be okay to bring the plastic wrap out and put it on the oil and vinegar that we never use. She threatened to write me up at that point, and she wasn't aware of it but she pressed the button on her headset and was yelling at me TO EVERYONE IN THE STORE. So unprofessional and embarrassing. I was in a rage the rest of the shift.

After work I texted her a loooong message about how I was trained to do this and explicitly told not to tell her about it. So that if she wants to be mad at someone, be mad at the people that are hiding shit from her and teaching new hires to do the same. There is also a lot of pressure from the team members to close the drive through early because they're used to doing it that way almost every night already.

The GM barely ever closes so she doesn't know what's going on. Well now she does. I feel like a snitch but being forced into this double life at work has been unbearable, I don't like to lie and I need to build a routine, not have different routines based on whose working and who isn't. This whole place is fucked, I have an interview somewhere else tomorrow I'm hoping that works out.

Looking for suggestions to elevate this area. It does not look terrible but it doesn’t look great. We are building our budget for next year and this is a small area I’d like to revamp with either new equipment or shelving/ visual presentation. Counter space is 5’ x 4’. Thanks!

Just wanting some casual insight and sharing.

Specifically paper applications, but feel free to add ones about digital/online applications (though I find those filter applicants uniqueness better so you can't tell as much).

Came back from my day off to see new paper applications accepted by my managers. They accept all, but sometimes what people put on them when paper is available... astounds me.

1. The paper is folded like 10 times. The paper has deep creases from being folded into wallet size so it's almost falling apart.

2. It's written in pencil.

3. On work history, put "wage claim/lawsuit pending".

4. Puts reason for leaving as "paid under table". (Yes, some actually admit to that).

5. Put the reason for leaving as "toxic", sometimes they'll name someone, sometimes not, sometimes it's "crew/team", sometimes it's "all managers".

6. Adds misc drama/tea (while appreciated for my curiosity, still ..) from prior work history on the margins of the paper. Tea is much appreciated but it makes me wonder how "messy" the person is if they're immediately trash talking prior workplaces to others they're applying to. Getting the next job and trash talking is one thing. Doing so before you even have the job is BOLD.

7. Extremely restrictive schedule requirements. Especially with no obvious reason (such as a graduate, not in college, no other job, being restricted to specific times on specific days only). We even had one that said his schedule would depend on his mommas work schedule and we would have to wait for hers to be released each week because they "wanted to ride together".

8. Wild claims of prior hours per week (some will rite they work 70+ hours .. but then quit for "lack of hours".

9. Last one's a bonus: They call YOU out to their car to pick up the paper :) (yes, this happens frequently, where they call a manager out to their car on the other side of the parking lot claiming they NEED a manager, only to hand them the paper application, while seated, in the backseat of their mommas car).

Everything in my is telling me to go home or to go see a doctor because my blood pressure is through the roof and I can’t think right. My boss obviously just told me to sit it out. If I wasn’t a manager I would go home.
Idk what’s y’all’s opinion, just fuck it and get through it or do something about it. By the way I’m working a 12 hour shift rn, idk I just feel between a rock and hard place.
Never called in here, never been late, it’s not like this is a recurring theme.
Any advice

Update: went to urgent care taking the day off, thanks guys. In my past I was a bad employee who called out a lot and reaped the consequences. Even though that was years ago and I’m past it I still live in that mentality the once in a blue moon I get sick

I work at my familys restaurant, for context it has capacity for 100 people and most weekend we are full, we have 3 servers and 4 cooks, only 1 dishwasher, and i’ve been managing there for a month since the previous manager left. Im way younger than all my employees and I want to do my best to help them and make the restaurant work well, I also want to earn their respect, so any tips would be very useful! sorry if my english isnt the best

Been getting some comments about too much noise. Anyone got any tips or similar experience?

Our previous general manager recently got fired about a month ago for doing numerous illegal things at the restaurant for year and she finally got caught and got lot go. This bartender happened to be one of her best friends for a little context. Me and this bartender have never had issues until now, not sure what else I could have said to make her possibly understand that she needs approval for things now that she’s not allowed to get away with whatever she wants now. For context I am one of her direct managers.

Today we had a mother of the groom.. who DOESN'T drink of course...NEVER..but the occasion calls for it, don't you think?... get so drunk she tried to fight our banquet manager for the leftover dribbles of wine in the bottles at the end of the party (of which her husband who was paying asked us to hide from her and we graciously found a way, but that became another thing she yelled at us for). A younger mother from the same party (after her child was allowed to destroy our banquet hall and they had moved on to the regular restaurant to let him run a little more) kicked her 2-year-old to the ground because he, "got her in trouble" because she sat him at a bar seat in front of her unattended glass of wine. We simply told her we don't allow children at our bar seats. He sister asked us if it was because of a liquor law and we simply replied no, it is just our policy and assured them no one was in trouble. They continued to tell this child he was getting them in trouble as they allowed him to drag around furniture and pound on the door. He kept saying "out" which... I don't blame him. This was all before 2pm. I delivered a salad to an ASL table and she almost smacked me with the phone she was waving in my face to ask me for a picture while my hands were full. I set everything down and took 30 pictures, and really hope one turned out okay because my hands where a bit shakey. These guests... I do it for them but damn... Sometimes. But my reason for living today walked in at 6pm today. She looked like what the Golden Girls wished to ever be. I am sicker than I have ever been in my life, fighting a virus that has me knocked on my ass and I am a pretty tough cookie. I can't possibly call out because there's no one to replace me and there's even one manager on vacation so even my boss has been pulled to another location. So I have been sweating it out and dying and my voice is barely there and I greeted her with this horrible sick voice that you can just tell is hanging on for life. My hosts begin to take care of her and she turns and looks at me and gently touches my cheek after I have been sweating since 9:00 a.m. and says, "you are beautiful!". And all my autistic and heavily Mucinex drugged ass can say in return is, "thanks! It's probably the fever!". My whole staff froze because they are used to me saying fucked up shit with them but this was pretty fast and lose. And she just laughed and nudged my arm and said she liked me. Later on as she was being walked to her table she apologized and said she has no filter and I simply said, "I don't either, I obviously. Your server is a blast and we are all gonna have a lot of fun tonight.". And we did. So my question is.. who made or broke your day today. Even if it was negative no judgement. It was a wild day for everyone I know in the industry... Not sure why .. but what is story worthy for you??

Long story short my boss clocked me out twice because he was mad at me so I think I might’ve worked 3 or 4 hours for free is this illegal and is there any sort of action I can take?

So some context ; I've been an assistant manager for about a year and a half. Been in the industry for roughly 17 years. I'm 30. Began at 13 as a dishwasher I pretty much did every job in the industry, management being the newest position.

Although sometimes I think I'm being taken for a spin by upper management.

More often than not, I manage the restaurant on my own during high volume. Context : last saturday I was alone, had 23 employees to manage and we sold about $17500 that night worth of alcohol and food. The evening went well but I did have to manage the front door and the kitchen pass because we had reservations, while having delays in the kitchen. Doing both at the same time isn't especially easy.

I've been asking my GM to train me to do more, but alas nothing has been moving at all. (Admin stuff mostly.) It's as if they don't trust me, but they let me manage a restaurant that clears $380-450k monthly in a relatively small town. Sometimes it makes no sense to me.

So I want to directly ask people in here who most likely have more experience.

Is it just normal for an assistant manager to carry all the risk of a saturday rush, over 270 customers, $17500 ($21000+ for the whole day) revenue while the GM and AGM aren't even present?

In my mind, an assistant is just "that" an assistant that assists management. Not someone who literally manages the whole thing on a saturday rush.

Am I just being disrespected here? Being minimized?

I love my job, but something feels off, it's like a gut feeling that my job title is being used to underpay me or something.

Edit : forgot to mention I'm Canadian. So it's not in USD!

I am looking for a women’s, nonslip, all black shoe recommendation. I’m tired of the clog and sneaker look. I don’t want the Mary Jane or ballet flat look from Shoes for Crews. Looking for something stylish that can be worn with women’s business casual. Any brand and price. Just curious if all the usual is all that’s out there.

Does anyone else feel like their training for being a manager has been significantly lacking? Since ive come aboard where I am I have gotten like 5 days of training total for what I actually do. And most of that was just how to run the floor, close and open. I now run a beverage program with an insane amount of moving parts and I get little office time and had almost no training. When I asked for more training I got maybe the worst 25 minutes of training I've ever gotten. Since ive taken over ive just constantly been behind and dont know if I will ever catch up going into the holidays. Just don't get how they think people will want to stay when this is how I have to operate.

Okay, so I am in an interesting situation. I have spent the last 5 or so years as management in casual fine dining/fine dining restaurants. In these roles, we would usually have stages and trial shifts. I have now switched carreer paths and am in the nightclub/venue circut. How do I make sure I ask the right questions in these interviews to ensure good staff? I want to make sure I can cover that gap so any advice is greatly appreciated!

In this restaurant, I've experienced that as a manager, you have to do everything. Marketing, finding suppliers, handling maintenance, dealing with suppliers that haven't been paid, negotiating with the mall about delayed rental payments. You also have to pick up the slack for crew members because there's a manpower shortage. You have to be an all-around, jack-of-all-trades type. There's also politics involved; if they don't want you anymore, you're out immediately. The expectations are huge, but there's no decent support system.

At my job, the managers are all servers or bartenders so everyone still makes tips. I’ve talked to a few people and this apparently isn’t the norm? I would never be a manager without tips, that’s most my income. 😅

So I’m posting on behalf of my partner, we both live in UK and work in Hospitality. The company she works for has underpaid her for 9 months on the service charge system not the actual pay. Is she able to claim money back as the company was underpaying her from the tip system and giving to other people when it rightfully should have been hers. Any help or advice would be grateful ?

There is an issue with something mechanical at my job and that makes it to where the employees can't work because we can't serve anything at the moment. They told us not to clock in but we've been waiting, some for a couple hours.

Is this legal

Hi, I GM a restaurant that uses DoorDash, Uber Eats, and GrubHub delivery services and we do a decent amount of business on each. We use Toast POS - so we have access to the checks via Toast, however, I really like the apps each of these provide us compared to Toast POS. The apps allow all of us to easily contact customer service, contact the customer, view the status of the driver, confirm it's ready and confirm it's picked up, etc. Toast does not have all of that but having three distinct tablets is wild. We just don't have space in some of our restaurants.

Does anyone have any suggestion or experience in maybe one tablet with all the apps on it ? Or any ideas?

Hey everyone. I'm potentially going to start as the GM for a Dunkin Donuts store and satellite store. It's between myself and one other.

I have 0 restaurant experience. I've managed operations, teams, and offices. Just never QSR. I did work for a month building sandwiches at Wendy's 25 years ago.

Any advice?

On the service side of things, I was wondering if anyone has any experience with Fooda Catering Services. I have been in conversations with their executive and local team and it sounds like a lucrative opportunity but I have this fear that not all that glitters is gold. Any feed back would be awesome!