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Passions in Poetry

Food Service Industry

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Member Rara Avis
since 06-15-99
Posts 7276
Mobile, AL

0 posted 12-27-2003 08:10 PM       View Profile for Temptress   Email Temptress   Edit/Delete Message      Find Poems  View IP for Temptress

How many people here work at a restaurant of any kind? I'm not asking for workplace names and locations here. I don't think that is very safe.

Also, who works in management or nearer to management (i.e. Trainers, etc) in this kind of business?

Share your thoughts? Do you enjoy your job?

I'd just like to know who, how many, and what kind of restaurant each person works in.

Let me be the first to raise my hand and then I'll sit back and enjoy the reading if there is any.

All of my impurities are right here on my sleeve. This is Me"---Faith Hill

since 11-17-2003
Posts 371
Okaloosa Island, FL

1 posted 12-27-2003 09:11 PM       View Profile for wintertao   Email wintertao   Edit/Delete Message      Find Poems  View IP for wintertao

I used to...I worked at 3 different ones in the metro Atlanta area. I liked it some, it was very hard work, I did just about everything you can imagine from waiting tables to cooking to washing dishes...When I enjoyed it was when I had a cool manager and nice co-workers. I love to cook, but if your short handed, like we often were the fun can begin to wear off when your so tired at the end of a shift you can't do anything but go home and collapse on the couch, and a lame manager is still giving you a hard time...
Member Rara Avis
since 08-02-99
Posts 9130
Purgatorial Incarceration

2 posted 12-27-2003 09:48 PM       View Profile for Christopher   Email Christopher   Edit/Delete Message      Find Poems  View IP for Christopher

My entire experience working in the food industry (well, retail period) consists of four days when i was fifteen. I worked as a "cook" (used loosely) in some fast-food chicken place. That's all it took for me to vow to never work in that 'type' of business again. To this day I've managed to avoid it quite well.
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Member Elite
since 02-20-2003
Posts 3696
Saluting with misty eyes

3 posted 12-27-2003 11:15 PM       View Profile for Ringo   Email Ringo   Edit/Delete Message      Find Poems  View IP for Ringo

I don't, now, work in the fiood service industry, however I am geting ready to open a personal Chef business...
My resume in this area includes waiting tables, and food prep in restaruants ranging from diners on the over-night shift to 4 star restaurants... as well as shift management. Except for the music industry, I have been involved in either sales or food service for the past (mumble) years... and it's mostly food.

Cause in my dreams it's always there
The evil face that twists my mind
And brings me to despair.

Jason Lyle
Senior Member
since 02-07-2003
Posts 1519
With my darkling

4 posted 12-28-2003 01:27 AM       View Profile for Jason Lyle   Email Jason Lyle   Edit/Delete Message      Find Poems  View IP for Jason Lyle

I manage a restaraunt, have for 14 years.I enjoy my job, I guess, at least as far as one can enjoy working for a living.It is easy to get burnt out.I have around 60 people working for me, and the daily drama gets old, but I have very good employees, and after a while, they are simply friends.
the job gets a bad rep, I earn good money, and work with great people.

Member Elite
since 08-19-2000
Posts 2361
Queensland, Australia

5 posted 12-29-2003 01:09 AM       View Profile for Dee   Email Dee   Edit/Delete Message      Find Poems  View IP for Dee


For the last 20 years I have worked in various styles (and quality) restaraunts. Cook, supervisor, trainer, dishie, but mostly what ever was needed at the time. I found it to be hard work when we had a normal day of trade then be up till 2 or 3am for a function and back before 8am to open for the breakfast shift. Then other days it was a real breeze.  I loved the work and the people.

I have given it away now for various reasons, mostly personal some work related.


Stand straight and tall, not the reflection as others see you, but as you truely are.        Clearwater

Senior Member
since 08-30-99
Posts 1829
Aloha, Oregon

6 posted 12-29-2003 06:03 AM       View Profile for PhaerieChild   Edit/Delete Message      Find Poems  View IP for PhaerieChild

My husband and I own a bar-b-q/country cookin'restaurant in TN. and for the most part I love it, though we have to wear several hats at once and it can get frustrating. Moving clear across the country has been hardest on me and when we first arrived and got settled it was tough because we didn't know anybody. Our employees that we have now are great people and I wouldn't trade any of them for anything in the world. Most we had to train from absolute scratch, but they were very willing pupils and we are very proud of them. We went through a bunch of duds first, but now we are able to leave the place most afternoons in capable hands and not worry about it. My husband has been in the restaurant business for 30 years and I have been for 18 years. Like everything, it has its good days and its bad ones. As long as it keeps getting generally better, I will be happy.
since 11-10-2003
Posts 208

7 posted 12-30-2003 12:57 AM       View Profile for WildPoet   Edit/Delete Message      Find Poems  View IP for WildPoet

I worked in the resort/restaurant business for 20+ years. I worked my way up from busboy to 1st cook/manager. I always put out quality food and never made customers wait for their meal. I've organized banquets where I was asked to come to the dining room where I received ovations, this also happened when I was able to feed a full restaurant with no order getting out later than 15mins after I received the ticket.This was particularly hard as I was usually the only cook when I got slammed.
I eventually got the chance to own my own diner. I worked extra hard at it for 2years and was diagnosed with Congestive heart failure.I had to sell the diner.
  Now retired at 42, when I go out to eat, I'm critical of slow, indifferent service and I had better be made to feel welcome or there is hell to pay. On the other hand, when I receive great service I let the waitress, cook, manager know how happy I am, and other patrons around me also know and usually join in the kudos.I ofcourse tip according to service not food, My tips are from 0% to 40%. I do not tolerate bad service! I do reward great service!

WildPoet section please
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