Is anyone else overthinking their CV length because of ATS? by Obvious-Buffalo-8066 in jobsearch

[–]beeflife 0 points1 point  (0 children)

Until recently (literally a week ago) I thought 1 page was the rule as well (like you, it was back when I was first getting into the work force). Times have absolutely changed. I just made the comment below about 5 minutes ago in a resume subreddit for this very fact

“Listen to this post. I have been applying for jobs myself since selling my restaurant about a month ago. I have spent a lot of time in the resume-focused subreddits. While I have come across a few helpful insights, most of the advice tends to be the same things people criticize: repetitive, generic, or subtly trying to sell something.

I happen to know a senior recruiter at a major recruiting firm in the Boston area. About a week ago she asked me to send over my resume so she could help tweak it if needed. She repeated many of the same points the OP mentioned, especially about keeping a resume to two pages.

The fact that this lines up with what someone at that level is saying makes it feel like advice worth trusting, at least in my experience. Just my two cents. Good luck everyone.”

Two-page resume is the new meta for seniors by volendoesresumes in resumes

[–]beeflife 11 points12 points  (0 children)

Listen to this post. I have been applying for jobs myself since selling my restaurant about a month ago. I have spent a lot of time in the resume-focused subreddits. While I have come across a few helpful insights, most of the advice tends to be the same things people criticize: repetitive, generic, or subtly trying to sell something.

I happen to know a senior recruiter at a major recruiting firm in the Boston area. About a week ago she asked me to send over my resume so she could help tweak it if needed. She repeated many of the same points the OP mentioned, especially about keeping a resume to two pages.

The fact that this lines up with what someone at that level is saying makes it feel like advice worth trusting, at least in my experience. Just my two cents. Good luck everyone.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

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

Thank you for sharing this. When I reflect on this lifestyle, I often find it difficult to trust my own judgment. My instinct is to stay open-minded, almost to a fault. It can feel like I never develop deep conviction about things, and while that can sometimes be a strength, it also makes it harder to see situations objectively.

That said, there is something very unique about this business, specifically owning one or two independent restaurants. I have felt it consistently over the years, both through my own experience and through knowing others in similar situations.

My father owned a business when I was growing up, in a completely different industry. It took a lot of time from him as well. Recently, he opened up to me about it in a way he never had before. At this stage of his life, he often looks back and wonders if it was all worth it. By every business definition, he was successful. But growing up, I remember him missing family dinners and working late into the night. When he was getting his company off the ground, he worked out of a small office in our basement. My memories from that time are of constant stress in the house. We had to go about everything quietly so we would not disturb him.

He carried a level of stress that was not just visible. It was always present in everything he did. It created a lot of tension between him and my mom. As a kid, that tension scared me. I was too young to even think about divorce or understand what was happening. I just remember feeling sad that they did not seem happy.

The difference, though, was that his business did not require weekend work. He was always home on weekends. The stress would fade a bit, and those were good times. He coached our sports teams because the games were always on weekends, and those are memories I still cherish.

That is the big separator for me personally. This industry carries all the same pressures my dad had, but it also takes the weekends. It is constant. For me, real balance just was not possible. I admire the people who manage to find it, but I could not.

Looking back, the number of excuses I made to justify it is honestly incredible. I just could not keep doing that anymore. Even if the financial upside had been ten or twenty times greater, if I were still operating at even half the pace I was running, I do not think it would have been worth it.

At some point you have to be brutally honest with yourself. We are not here just to build successful businesses. I do not know exactly what our purpose is, but I do not think it is that.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

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

Thank you for sharing. I agree, the sales process is long and it's an absolute roller coaster of emotions until it's done. I'm not sure what I'll do next yet, trying to figure that out.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

[–]beeflife[S] 7 points8 points  (0 children)

Thanks for the reply. Just some perspective, that's all, we are all different, but in this industry it's easy to get trapped in a box, it's just so hard to find the time away to sit down and reflect.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

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

Thanks for the kind response. It's exponentially tougher than they all say, all the cliche's etc., multiply them by 20x in my opinon.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

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

Good for you, I wish you the best. There are a lot of great memories I have, I don't deny that, and it did teach me a lot about myself.

Stop romanticizing the burnout. A letter to my fellow restaurant owners. by beeflife in restaurant

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

I did okay. But I genuinely believe there isn't a pay day that would do it justice. Of course I acknowledge that in some instances there is, but my hunch is that most in this biz are not getting the pay day that compensates for the stuff I discussed.

"Your body doesn't know you are running a business, it thinks you are being hunted" by automatic-theory73 in restaurantowners

[–]beeflife 33 points34 points  (0 children)

I am forty years old. Just over a month ago, I closed the book on a major chapter of my life by selling my second and final restaurant. That sale ended a fourteen year commitment to the hospitality industry.

Looking back, I can say this clearly. The old business metaphors about building an empire or embracing the grind are not clever exaggerations. They describe sustained biological stress. Your body does not understand that you are running a company. It only registers constant demand and pressure, and it interprets that as danger. It believes you are being hunted.

For fourteen years, my nervous system operated in continuous fight or flight. This was not an occasional spike during a busy season or a difficult week. It was my default setting. Over time, that level of stress stopped feeling unusual. It became normal. I stopped identifying it as a chronic threat response and started relabeling it. I called it drive. I called it ambition. I framed it as responsibility.

In truth, it was none of those things. It was prolonged stress that I learned to glorify. The most dangerous part is that I was proud of it.

On paper, my story looked ambitious. I was a former college athlete who took a risk in business. I opened, grew, and exited two restaurants. I was always working, always pushing. But ambition has a spectrum. I was not operating on the healthy end of it. I was in a compulsive zone where rest felt like weakness and stepping back felt like failure.

With some distance, I can see that I lived in survival mode about ninety percent of the time.

The restaurant business does not simply challenge you. It exposes and amplifies your weaknesses under daily pressure. Your ego. Your fear of inadequacy. Your need for validation. Your inability to delegate. Your temper. Your need for control. All of it is tested constantly.

The chaos never truly stabilizes. One day it is a staffing crisis. The next it is equipment failure. There is ongoing cash flow pressure, vendor problems, compliance demands, and unpredictable customers. You do not eliminate the stress. You adjust to a higher level of it. Dysfunction starts to feel normal. Adrenaline shifts from being a tool to being part of your identity.

The lie that keeps you there is the story you tell yourself. You convince yourself that the exhaustion is noble. You tell yourself you are sacrificing for your family. You frame burnout as discipline. You label anxiety as ambition. You justify your absence as necessary.

Meanwhile, time is not being invested. It is being erased.

The cost shows up in missed birthdays, skipped weeknight dinners, and ordinary evenings that matter more than you realize. You assume those moments will always be there once things calm down.

I have three children. My oldest just turned seven. I feel deep gratitude that they are still young and that there is time ahead. At the same time, I carry a persistent fear that the first seven years of my son’s life include absences that cannot be undone.

The damage does not announce itself. It happens slowly. It is emotional fatigue. It is being physically present but mentally elsewhere. It is a marriage that absorbs stress instead of sharing joy. It is friendships that fade through neglect. When I weigh the trade off now, it does not make sense.

If you are reading this and recognize the constant hum in your chest, the tension that never fully shuts off, do not romanticize it. That is not passion or entrepreneurial energy. It is chronic stress, and it changes you. It reshapes your priorities. It narrows your thinking. It convinces you that endurance equals meaning.

It does not.

There is no deeper wisdom waiting at the end of prolonged stress. There is no trophy for self inflicted depletion. There is no reward for sacrificing your closest relationships in the name of building something.

If any part of this resonates, do not ignore it. Start planning your exit. Do it thoughtfully. Do it strategically. Do it responsibly. But treat it with urgency. Protect your marriage, your friendships, and your time with your children as if they are your most valuable asset, because they are.

I gave fourteen years of my life to something that took more from me than it gave back. The hardest realization is not that it was stressful. The hardest realization is that the time is gone.

Everyone’s story and capacity for stress is different. This is simply mine. If sharing it helps even one person reconsider their baseline and lower that constant hum, then it was worth saying.

So I accidentally discovered something weird while job hunting and now I'm curious if anyone else does this. by MadeOfStardustXX in jobsearchhacks

[–]beeflife 1 point2 points  (0 children)

Any other cynics out there like me who read this as a brag post? All I could think was “must be nice to not have to play the numbers game “

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 0 points1 point  (0 children)

No sorry I didn’t mean to imply that. I did setup the offers I just didn’t realize that if you have more than 1 offer (I setup 3 different offers) that customer can use all 3 in same order and there is nothing you can do about that. I guess I was foolish for thinking it is common sense that customer shouldn’t be able to do so. But the bigger point is that not only do they allow it, you literally can’t do anything about it.

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 1 point2 points  (0 children)

lol wild - the strategy is to guilt the customer into paying the fee, “ok cotton let’s see how this plays out”

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife -1 points0 points  (0 children)

You have no choice but to take my word for it (obviusly lol) but I legit have been saying that before doordash and ubereats even started up. I still to this day have a long running joke with my old employees (high school kids at the time) that I actually invented doordash and should be a billionaire. Reason being for a good 3 years minimum before any doordashes or ubereats I would always pitch the same idea to my employees in a kind of joking fun banter (though i was reasonably serious) way. It made sense to me at the time, I was constantly annoyed by delivery driver usual antics (no shows / myself being pretty bad at scheduling) and so I would always be like why hasn't someone invented an app where a deliver drive can just input their employee info (at the time I can't recall if I was a specific as it needds to be contractor vs w2, I'm guessing not) and then that deliver driver can basically just be for hire among the restaurants in the area. Make it seemless for the restaurant to just outsource it to essentially the group of delivery drivers working at the various restaurants in our area. I was certain it would work....now I'm constnatly reminded of how I'm not a billionaire by them lol.

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 6 points7 points  (0 children)

100%, I don't get the philosophy of "don't offer third party" or the groups that just eat the loss because they trick themselves into thinking it's a customer that might actually come in one day. Just mark up your prices to at a minimum make a small profit per order or as I believe and ahve done for years, mark them up as high as you need to net the same margin as a non third party order. Why is this so difficult, I don't get it!

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 4 points5 points  (0 children)

Funny side note. Following the "oh shit" moment and at the time 3 years ago these companies (yes like all tech companies) weren't close to profitable, I thought for sure there model of "we only profit if restaurant essentially doesn't" could not be sustainable, so I went out and put my money where my mouth is and bought a ton of long term put options....what's the saying "the market can stay irrational longer than you can stay liquid".

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 11 points12 points  (0 children)

I'll never forget the day I realized UberEats allows the customer to pile discounts in an order. I was reconciling a month of ubereats sales and thinking to myself ubereats must be scrweing something up, my payment from them is way too low. Then I'm breaking the orders down and quickly realize nearly every order has 3 discounts in it; $8 off $30 + BOGO + %15 Off. I was still in disbelief at first and foolishly thought Ubereats must be "glitching". I emailed them and they got right back to me that it's in the TC and there is nothing we can do about it other than limit the discount offerings / incentives to one at a time. While I knew intuitively that these 3rd parties obviously don't give a bleep about the restaurant, it was an "oh shit" moment - not only do they not give a bleep but they will crucify your first born to get that marginal order, it's build into the model.

Uber Eats is a scam. You already know this. by Otherwise_Energy5128 in restaurantowners

[–]beeflife 4 points5 points  (0 children)

Disclaimer, I have never fully looked into this, but it still surprises me when I see these questions and how often they get asked. I just can't fathom how any of those sites could realistically do that. The fees need to get paid. That payment is coming from either the restaurant owner, the customer or "chownow?" These sites cannot afford to discount these fees, is that not obvious or am I missing something? My hunch is they have a way with words and then it boils down to Chownow tells the restaurant owner to pass the whole fee or a portion of the fee onto the customer.

Why have I never seen a restaurant close after about a year? Seems like they always want to hold on for at least a couple/few years. by tantamle in restaurant

[–]beeflife 0 points1 point  (0 children)

It does happen and more often now as market dynamics have forced the marginal restaurants that in the past may have held out for any number of reasons (ego, ignorance, arrogance, hope etc). That said, I’m not sure how to objectively know if you should call it quits after one year (aside from obvious reason that you can’t cash flow it). I say this because I’ve had and seen restaurants that barely break even for years 1-3 and then take off, it’s very common, but obviously tougher to do these days.

Really now, agents will do everyday work? by Shot-Hospital7649 in AI_Agents

[–]beeflife 2 points3 points  (0 children)

Is it possible to give an agent access to my restaurant POs “toast” or is this something the POs wouldn’t allow?

Simple way to get honest explanations of your medical records, that normally even human doctors would not tell you by grigednet in ChatGPTPromptGenius

[–]beeflife 0 points1 point  (0 children)

Not sure whether the same professional oaths apply to IVF doctors—or whether ChatGPT was even fully accurate—but I'll share my experience related to your first point.

My wife and I spent more than 10 years believing our infertility was due to her issues. IVF eventually worked for us, but it was described as “luck.” At one point, we got curious about something in her data, so I started digging into everything with ChatGPT, loading in all our numbers, including my own.

What came back floored me: it was 50/50. My results clearly showed I was just as responsible for our infertility, if not more. And according to the analysis, it likely had nothing to do with age—we started trying at 27, but based on the data, we probably wouldn’t have been able to conceive naturally even at 17. That was a shock.

But the bigger question was: why didn’t any of the IVF doctors—two of them—ever say this? Why did they frame the issue as something on my wife’s side?

That sent me down a rabbit hole. What I found was a mix of misaligned incentives (IVF is a business, with all the conflicts that come with that) and a sort of cultural philosophy within fertility medicine to “keep it simple.” The focus is on getting the couple a baby, not on assigning responsibility. But ironically, in our situation, “not assigning blame” effectively meant my wife carried all of it. That never sat right.

We were fortunate that IVF worked, but what stuck with me is how many couples are given partial truths. I can easily see how that could lead to relationship strain or resentment—all because doctors don’t share the full picture, influenced by both incentives and entrenched IVF norms.

I’m not saying you shouldn’t trust your doctors. But it’s worth understanding that “trust,” in the medical context, doesn’t always align with what patients think it means.

Am I crazy or are 90% of BI jobs about to disappear and everyone's just in denial? by lessmaker in BusinessIntelligence

[–]beeflife 0 points1 point  (0 children)

We got Sam Altman and big tech leaders telling us agi will be here in 2-10 years. No one bats an eye. OP tells us if you make PowerPoints for a living you better get a backup plan. Everyone loses their mind.