I’m starting a new job as a Bartender/Server and just did my first day of training. Before this shift the manager said it would be a “training/evaluation”. Does the “evaluation” part mean that they are training other people? After the first shift he said he’d reach out to set up another shift next week. I was kinda figuring the sessions were so spread out so they could train/evaluate other servers during that time. Has anyone ever heard of this?

I am 36 years old and I started to work in kitchens since I was 24 11 years experience and every day I apply for different jobs different positions I don't even ask for high level jobs all what I need is job that I love to do but I have never heard back from them It's really frustrating me , what about you is it the same ?

Hey! I’m just posting here for help. I’m 17 and i’ve been searching for a job these past few weeks and have been applying to lots of things. A full time summer job, or a part time job and I can’t seem to get accepted anywhere and I don’t know what to do, i’m asking for a little bit of guidance if anyone can help me please. I’m new to job searching and any help would be appreciated.

Hello! I'm Echo'Rain Mathis, an aspiring chef living in Houma, LA. Originally from a small town in Central CA, I moved here to experience Louisiana's rich food culture and hospitality. I'm focused on working my way up the culinary ladder, gaining hands on experience, and learning as much as I can from talented chefs. I'm looking for chefs, mentors, or experienced cooks who are open to sharing their knowledge and helping me grow. If you're willing to teach, mentor, or simply offer advice.

Hello fellow salaried Chefs in Seattle, Has anyone recently had any experience with Chef salary classifications in Seattle (city). My recent experience has me a bit confused.