I just started working at a brand new restaurant. It’s a new concept, with only one other location in another state. We started training about 3 weeks before opening, but it was really a waste of time. I only showed up to show my commitment. A week after opening, a corporate manager pretty much told us that we’re all horrible servers (despite having no service training) and the owner wants to close and scrap the staff and start over. I think most of the rant was dramatic, but something that actually resulted from that was a server from the main location relocating to south Florida to transfer to our location permanently. Our tips are pooled and we have support staff so everyone has points (servers: 10, bussers: 5, runners: 2.5, etc). However, servers that consistently carry the weight of the pool will get more points. This new server transferred with 12 points. He’s also now apparently our “lead server”, even though we were there from the beginning. Since he’s been here, he has the largest sections, his section gets sat proportionately more than everyone else’s, and he’s scheduled way more shifts than the rest of us. My gm and agm love me. They know my personal situation, and they value what I bring to the team. But I feel like the powers that be are trying to phase us out. That along with a kitchen that doesn’t run efficiently to ensure smooth service, I’m wondering if this is the job for me. I understand that opening a new restaurant is chaotic and I expected there to be humps, but things are going in a direction that’s not sitting right with me. What are your thoughts? Has anyone worked for a brand new restaurant or been in a similar situation? Should I try to stick it out or look for something else? The job market is brutal. I was unemployed for 3 months before getting this job
Not a hot take. Just the reality most IT admins are dealing with at scale.
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More devices, fewer resources: The global average is now 3.6 connected devices per person. Device counts go up, team size doesn't. Inventory accuracy suffers, tasks take longer, attack surface grows, and compliance gets harder to maintain.
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Threats are getting smarter: AI and ML aren't just tools for defenders. Threat actors are using them too. Supply chain attacks, APTs, nation-state activity, data leakage from generative AI usage. The threat landscape for Mac isn't what it was five years ago.
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Every tool in the stack has to pull its weight: It's not enough for Macs to work well anymore. Organizations want to see how they align with business objectives, reduce TCO and fit into standardized workflows alongside other platforms. Native support matters here. Cherry-picked feature support doesn't cut it.
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Heterogeneous environments create gaps: Mac sitting alongside Windows means the weakest link is still the weakest link. Unpatched vulnerabilities on one platform create risk for the whole network. Compliance parity across platforms isn't optional if you're in a regulated industry.
If any of these are keeping your team busy, this is a solid breakdown of what actually moves the needle.
At my restaurant today we had a party of 55 show up, without calling or a reservation, and was fuming that we wouldn’t seat them. Management explained why and they refused to accept it. They crowded around our lobby for about 30 minutes before leaving and it was so satisfying to see tbh.
What’s the most ridiculous thing to happen at your restaurant on this holiday weekend?
I applied for an innocuous-looking server position at a new restaurant at a new, small hotel in between semesters to pay the bills. No mention of fine dining, and limited service experience was needed according to the listing (double-checked the listing). I explained that I have a year of Starbucks-style barista experience, a few months at an outdoor burger restaurant where I'd take orders, run food and clear tables. Somehow I got the job.
Training consisted of several days of corporate monologuing about the hotel brand, then helping to unbox all the equipment and dishes that came in during the few days before service started. I got no test runs, no shadowing, no menu-tastings. We got menus and a manual a few days before opening day and talked them over for about an hour, respectively. I didn't even know to expect anything else, and I seriously was wondering if I was the problem after coming home crying my last two shifts (shifts 4 and 5).
I just seem to mess every single thing up. But I'm so overwhelmed learning literally everything in real time that I can't think straight, and the more mistakes I make, the more stressed and overwhelmed I get, especially while skipping meals because I haven't been getting breaks.
I did some desperate Googling and found this subreddit. I've gotten a sense that this situation is kind of absurd. I mean, it sounds completely stupid but I had no idea there were industry standards for exactly the script and sequence of actions you absolutely have to complete in fine dining, and that's why my managers seem to think I'm an idiot for not taking extra silverware away. Like, I genuinely thought I was being nice by not taking something away they might want to use later for whatever reason😭
I want to tell myself it will get easier and I would really like to hear it from others if that's the case. Or of course, if I need to back out, how do I know when?
I just want to add that I don't have any resentment towards my managers. I wish they hadn't brought me to the second interview, but I very much get the sense that they're in an impossible situation as well.
