server

There’s a misconception that waiting tables or tending bar is easy. Anyone who’s worked in the restaurant industry knows that’s not true, but this all-too-common assumption no doubt leads to underappreciated workers, which in turn exacerbates the hospitality industry’s 72 percent turnover rate. Some make the mistake of assuming servers are simply transient and looking for more pay or better opportunities, but that takes the responsibility off bad restaurant owners and poor management. Sometimes, it’s them, not you.

The grass isn’t always greener on the other side, but there are some definite slums out there. Paying attention to red flags when scouting out your next career move can help you avoid unnecessary job hopping and land you an opportunity to move forward in your career.

Lesson No. 1: Just because a location is busy doesn’t mean it’s the ideal place to work. Keep an eye out for these signs of trouble. Read the full article here.

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In a perfect world, Theresa would spend her days reading good books and writing all the time... and she'd own all the shoes her heart desired. When she's not on the hunt for shoes, you can find this Rhode Island transplant on the hunt for food that comes close to "Long Island". Her favorite? Caffe Dolce Vita in Providence's historic Federal Hill.