Always learning from the things around me
This human cocoon, encased in the harsh concrete and imposing steel of prison walls, has developed a transformative process from criminal to Christian, reaching self-acceptance and optimism.
"I describe myself as different in almost every way. I strive to be a student of life and a Man of God, always learning from the things around me. Seeing the good in others and the happiness inside them inspires me to be good-hearted, and always letting my sense of humor shine through. TEDx is a minister of new ideas for change and thatβs exactly where Iβm at in my own life today."
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Welcome to the board! As a new employee in an unfamiliar environment, there may be a lot to learn.
You might have years of job experience or none. Every restaurant needs you to participate in a training program, which can last anywhere from four to eight days based on your experience and the restaurant's policies.
During most training days, you will be shadowing various servers and learning about different aspects of the restaurant and work.
When you know the cuisine and alcoholic beverages on the menu, it makes you have confidence. Guests sense your confidence and feel at ease asking for your opinion on food. We all know that if you provide everyone tasty alternatives, their experiences will be pleasant.
Taking notes on food and allergies is usually useful to me. In my small notebook, I kept a list of gluten-free, tree-nut-free, vegetarian, vegan, and dairy-free meals. It saves me from going back and forth with the kitchen and the guest. I go through my notes and provide meal suggestions for them.
To learn about wine by the glass and bottle. To learn how to describe your classic cocktails, go here.
It is crucial to demonstrate how you collaborate with them when working in a restaurant. Introduce yourself to everyone and offer help as needed.
Remember that learning takes time. Everyone should be calm and courteous. The most essential thing is to not be afraid to ask questions.
Please, share your experience with us. ππ»
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Remember if you have time to lean you have time to clean.
How to Get a Job as a Server/Bartender Without Any Experience
The most rewarding roles in a restaurant are server and bartender.
You make most of your money through tips from your guests.
If you work as a server, you oversee an area of 5 to 9 tables. Some of your tips go to persons who assist you during your service time.
To the food runner, service assistant, and bartender who help you throughout service. When the food runner arrives, he or she will run your meal and assist with table requirements.
The bartender prepares beverages for you. Because some restaurants don't have bartenders, every server must prepare their own table beverages.
Service assistants clean your dirty plates and set up more for the next visitor, water your tables, and so on.
If you work as a bartender, they normally have bar chairs that may have from 8 to 15 seats depending on the place of work. You may use barback to help you during the service. It is a similar situation with service assistance.
Service assistant and barback professions do not require any prior experience. They offer excellent prospects for entry into the hospitality business. During your assistance, you may learn a lot.
For five months, I worked as a hostess and service assistant. Following that, I began working as a server.
If you have never worked in a restaurant but want to, the easiest way to get started is in one of these roles and learn on the job.
Please, share your experience with a comment. ππ»
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How I removed felonies & misdemeanor from my criminal record
The narrator had a bad criminal record and desired to clear their name of all crimes and misdemeanors. However, contrary to what they had read online, the clerk's office at the criminal building downtown told the narrator that just two things could be purged.
His perspective is extremely beneficial to anyone who is in a similar circumstance.
Please, share your experience with in comment.
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What should you expect in server job interview
Servers prioritize customer service, which requires them to be attentive and helpful to customers. They require experience and training, as well as previous interactions with customers for creating a superior experience.
Servers must collaborate with the kitchen staff to complete orders while also maintaining the dining area by setting tables as well as collaborating with clearing staff.
To maintain trust among customers, servers must be able to accept payments properly and efficiently, as well as have strong communication skills.
Learning how to answer challenging questions and studying the restaurant are also part of preparing for a server job interview. This can help you feel more confident and provide more informed responses. Iβm sharing with you Example Questions: β¨β¨
Why are you interested in the foodservice industry?
Why did you choose to apply to this restaurant?
What do you think is the most important quality for a server to have?
What are you looking for in a work environment?
What are your strengths? Weaknesses?
What do you like to do with your free time?
Are you physically able to spend long hours on your feet?
Please, share your experience with a comment. ππ»
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Tory Utley, Entrepreneur and Executive Director of "More Than an Addict," delivers an illuminating discussion on why recovered addicts make the best workers.
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Have you ever worked at a restaurant where the house tip was shared?
Since moving to Chicago, π I've worked in a variety of places. π§πΌβπ³π½οΈ Every restaurant has its own set of regulations and management style. One of the structures I've come across in the last 3-4 years is the house tip pool. π΅
House Tip Pool collects all tips in one pool and pays everyone hourly from house tips. π΅ The downside is that you cannot take tips with you. πΈ The benefits are that it doesn't matter what shift you worked. π΅
I used to work in the city breakfast/brunch place. π³ During a shift, we shared tips. Four waiters worked the Saturday brunch shift, we were calculating total hours and dividing money from tips. π©π½π¨π»βπ¦±π΅ Multiple hours worked, and each employee receives their pay at the end of the shift. It was one of my favorite methods, but due to limitations with money, I wanted to work more dinner than breakfast.
My current work is to gather house tips for a whole week. So, it doesn't matter which day you worked, but weekends usually have more hours. I know how much money I make on average if I work specific hours. I may not appear to be generating money since I work an hourly shift. To be honest, I'm pleased because it's only an 8-minute walk from my place. Even when business slows in the winter, I still know how much money I make and how many hours I work.
Would you want to work in-house tip shared? Please, share your experience with us. ππ»
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How do you manage a rude customer as a restaurant server?
Dealing with rude customers is crucial in any customer service job.** It is critical to remain cool and avoid becoming upset.** When individuals are rude and obnoxious we should recognize that they are reflecting their own issues and emotional crises.
I've been in the hospitality industry for a decade. During my shift, I encountered individuals who were unpleasant to me for no apparent reason. I used many approaches to deal with the matter. I had a rude customer a few days ago, and she had a terrible attitude toward me for no apparent reason. I've never understood how someone can be disrespectful to someone they don't know while on the job. I spoke to my floor manager and told him what had happened.
She ordered a soup and asked for everything on top of it to be served on the side. It's a Saturday evening shift, and the restaurant is completely full. Every kitchen employee was working hard to meet the restaurant's expectations. Sous chef didn't like the modification, but soup was her 3- to 4-year-old child. She also stated that she did not want any salt. To be honest, the restaurant cuisine is not at all salty, and no more salt is added when it is prepared. π§πΌβπ³
Soup arrived a couple of minutes later. I walked to the table after her husband waved his hand. She snapped. I told you not to use salt! This is quite salty! Etc. My manager approached the table and informed her that the restaurant does not make the soup to order. She had no concept how a restaurant worked. Cooking soup at home takes at least 30 minutes. What makes you believe it will be different? We gave her the soup for free and provided her kids steam veggies. Her attitude was aligned after that, and they tipped me good. β¨β¨
To cut a long story short! Your manager and supervisor are there to assist you. You are not required to take things personally or to react emotionally.
Please share your experience! You must have encountered an unpleasant customer at some point... ππ»
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It is difficult to assist persons returning from jail.
There are several difficulties that persons must address in order to successfully reenter society. It is impossible to overestimate the significance of our pleasant relationships with and acceptance of our returning people.
Shawn Stover (LSW) works as the Reentry Coordinator for Ohio Means Jobs in Athens County, Ohio. He earned a bachelor's degree in social work and psychology from Ohio University in 1989. He was an outpatient counselor and part of the Crisis Intervention Team at Tri-County Mental Health for eight years.
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How often should you ask for ID when you sell alcoholic beverages?
The golden advice for asking for ID when selling alcoholic drinks is a young individual. We're all aware that the legal drinking age is 21. π©π½π¨π»βπ¦±πͺͺ
Except for five states (Alabama, Arkansas, Idaho, New Hampshire, and West Virginia), all states and the District of Columbia permit underage alcohol use under certain conditions, such as in the presence of parents, for religious or medical reasons, or while enrolled in a class that requires testing. π·π₯πͺͺ
If your guests appear to be under the age of 40, you should check their ID before serving any alcoholic beverages. Nowadays, it is difficult to say that people age based on their appearance.
If the guest appears to be in their 20s, I always verify their ID. πͺͺ
"If you don't mind, may I please see your ID?" It is critical to be courteous in all customer interactions. No one will give you a hard time if you approach politely. π¨π»βπ¦±π©π½πͺͺ
The most typical thing to verify is the birth year on the ID, but you should check other factors to ensure the ID is genuine and belongs to the individual.
- Does the ID photo match the individual purchasing alcohol?
- Is the license out of date, or is there evidence of tampering?
- Is the license format recognized in the issuing state? Licenses that use outmoded formats are frequently red flags for a forgery.
- Verify other security details. Almost every current license has ghost pictures, UV imaging, state seals, and other security elements.
- Train, train, and then some. Validating IDs is a talent that may be honed with experience and instruction. Employees should not be expected to find everything out on their own.
How frequently do you verify IDs when selling alcoholic beverages? When you check IDs, what do you search for?
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Nur Yunlu "Thank You," for taking the time to break your answer down with both specifics, and advice. Lovely and very.