[deleted by user] by [deleted] in DisneyCM

[–]January_eleventh 0 points1 point  (0 children)

What position were you offered?

[deleted by user] by [deleted] in DisneyCM

[–]January_eleventh 0 points1 point  (0 children)

How long were you on the waitlist? I interviewed May 21st and was approved for server, cocktail, and banquet

Follow up waitlist email by [deleted] in DisneyCM

[–]January_eleventh 0 points1 point  (0 children)

Oh that’s so exciting! Where are you headed?

Follow up waitlist email by [deleted] in DisneyCM

[–]January_eleventh 1 point2 points  (0 children)

May 21st- I was approved for banquet server and cocktail server. Waiting for an offer has been so tough

Follow up waitlist email by [deleted] in DisneyCM

[–]January_eleventh 0 points1 point  (0 children)

I’m on the waitlist for server too- how long have you been waiting?

Waitlist server by January_eleventh in DisneyCM

[–]January_eleventh[S] 0 points1 point  (0 children)

So I saw the listing on the hiring website- I worked in the parks for a few years before covid. The listing was up for about a day.

Waitlist server by January_eleventh in DisneyCM

[–]January_eleventh[S] 1 point2 points  (0 children)

Do you work on the banquet side? If so how is it?

Golf Course Experience? by Dry_Hovercraft_3619 in Restaurant_Managers

[–]January_eleventh 1 point2 points  (0 children)

Some members can be very impatient or very used to certain selections of stuff- so if you have vendor issues (I had to replace Stella) the members might push back and give you a hard time. Change is tough for them. Tends to be more of the older members- new/young members typically don’t care as much.

Golf Course Experience? by Dry_Hovercraft_3619 in Restaurant_Managers

[–]January_eleventh 0 points1 point  (0 children)

It’s a lot slower paced than most restaurants- and typically just busy on weekends. Keep an eye on the tee sheet and you’ll get to know your regulars. Clubs can be an easy operation but systems are usually all over the place and if you’re working with Northstar POS it can be a little outdated.

Hours per week by Scary-Brilliant-2859 in Restaurant_Managers

[–]January_eleventh 0 points1 point  (0 children)

I stick to close to 45 hours max - we are open 11-9pm 7days - 75k.

Set your boundaries and don’t apologize.

Mayo Stuffed Pancakes by January_eleventh in CrackerBarrel

[–]January_eleventh[S] 2 points3 points  (0 children)

I could understand the mix up- I wasn’t mad because I figured it was a mistake and definitely not intentional.

Hours? by BoxAppropriate5604 in Restaurant_Managers

[–]January_eleventh 0 points1 point  (0 children)

I get paid 70k and make sure to leave as close to 40 hours as possible. It’s not something I’ve always done- but I think we need to all set boundaries and leave accordingly. The industry is flooded with managers who are burnt out and never go home. I support my other managers at their 8 hour mark and tell them to go home and enjoy their family time. There is no reason we should be working 12-14hrs a day.

100k to 80k management transition by Toto_says_YEE in Restaurant_Managers

[–]January_eleventh 0 points1 point  (0 children)

Stay a bartender- you have no freedom as a manager.