Dating, Discovering new food, Making Friends, Networking, Career Advancement, Gaining Knowledge
I'm having tea
My experience in the restaurant business started when I was about 6 years old. My father owned his own restaurant for about 2 years and during those two years I basically spent every moment there when I wasn't at school.... although I didn't really do anything there. It's hard to motivate a 6 year old to do anything. When I was 16 I got hired to be a server assistant (busser) at Chi Chi's. I worked my way up to Server Assistant trainer after 2 years. Right at the end of my 3rd year at Chi Chi's, that whole dirty green onion's thing happened and the business completely crashed. They had to make alot of cuts to attempted to save the business... Sadly I was one of those cuts.
I applied at Applebee's in Boardman OH to be a dishwasher and at my interview I was asked if I could be a cook. I had no cooking experience at all but I thought I could at least try. I apparently did alright at it because i've now been with Applebee's for 4 years and managed to become a Neighborhood Expert and a Key Employee. My goal now is to become a manager for Thomas & King. I've recently been transferred to the Applebee's in Niles to be a Key and i'm loving every minute of it.
Years in the Industry
I'm wondering why fohboh won't let me change any of my info.... I can't post my new job :-(
to shea my friend. how come i can't upload music. i don't know much about computers and i had my whole computer wiped out and reloaded, but lost all music and photos (sad day, 1400 photos not backed up). i tried downloading but don't see them
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.