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Joined 1 year ago
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Cake day: July 2nd, 2023

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  • I’ve worked on both sides of the house for 14 years and I’m in management now. The issue is once you open products, not when they’re sitting there. Sitting there is also an issue, however, as stock that doesn’t move still incurs costs. I work on the institutional side now and we only provide nonalcoholic beverages, but they are either single serve or cheap bulk prep. These are not what people are expecting at a restaurant. Many items in cocktails also have long shelf lives after opening or are cheap/move quickly.




  • I accidently started a trend among a certain group of being early to the meeting because I was worried about being late. So, instead of getting ten minutes to mentally prepare with a book or podcast, it became asinine small talk. Now I’ve just gotten better at being ten minutes early without signing in and setting a two minute timer on my phone to log into the chat. Now they complain I’m not chatting with them. Why can’t they understand I’d never choose to interact with them, this is work.