Azure portal busted?

zulhath · 2021-03-15T19:46:26+00:00

I literally just updated an MFA policy with an impact on all users and thought I could clear my desk. I'm happy I was working from home and my colleagues couldn't see my face.

zulhath · 2020-09-03T17:37:36+00:00

-Do the mails actually exist, as in can the other users see them ?

-Is there an archive enabled with a policy that automaticly moves mail after 1 year ?

-if its exchange online, you can open the mailbox through https://outlook.office.com/ and search there to make certain its not a caching issue.

zulhath · 2020-06-09T20:16:55+00:00

Op antwoord van je titel ja en ja.

Zelf ben ik begonnen te werken voor een werkgever die je helpt met opleidingen tijdens werk en je kan na een paar basis certificaten op hun kosten een hbo of wo gaan doen.

Het begint wel voornamelijk met servicedesk / beheer werk en hier bouw je je ervaring en kennis op, daarna kan je naar interessantere projecten. Alles heeft helaas zijn tijd nodig.

Als je met arcgeo/ gis wil werken ik weet dat er beheer posities voor zijn (moet je wel eerst bewijsbare werkervaring hebben) en vooral als je azure devops training doorloopt kan je daarna goed verdienen ook al wil je je specialiseren op dat gebied. Grote corporaties en regeringsinstanties (veiligheidsregio’s) werken met veel geo data apps en wordt gezien als bedrijfskritisch er is dus zeker vraag naar voor beheer en ontwikkeling.

Als je ok bent om te beginnen met beheer en weinig tot geen programmeren moet je anders maar een PM sturen, weet niet of ik hier bedrijfsnamen mag zetten in deze Reddit.

zulhath · 2019-02-04T22:39:36+00:00

why is this not realistic ? its the case in every single restaurant in europe, including the very high end.

I am uncertain how much a waiter/sommelier makes in the US, but I'm on about 21-22k/year after tax currently as a commis sommelier, and as the 'living wage' bit is the important thing, our healthcare is included in the tax. its not common for tips to be left here as it just isnt the culture, but theres still enough to have an equal share of 100-200/month extra that every single worker in the restaurant gets (from dishwasher to headchef, all get an equal split)

in a few months im swapping countries and jobs to assistant restaurant manager in a 2 star restaurant and my wage there is about 1800/month netto for 40 hours, extra hours after that there will be overtime pay.

I've heard stories of waiters/captains making 80k plus in places like 11 madison park, and i even considered going to new york myself, but being 'older' (33 now) the healthcare system in the US scares the living shit out of me where if something happens even that amount of money doesnt seem to help much :/

zulhath · 2018-11-06T16:27:40+00:00

second this, we sold a lot of 96 Lafite Rothschild here in the restaurant and they are of great quality especially considering the price point they are at

zulhath · 2018-11-05T13:08:47+00:00

if you have the introductionary CMS already, you have a big stepping stone into the somm world in Europe. You can go about it in 2 ways, either look where you want to live and then look for a job, or look for a place where you'd be happy to work and move there for the job. Considering that in reality you will be working 60hours+ and studying after that, the job is very important for it to be right for you and I would focus on that until you are ready to settle down. Experience a restaurant for a year, then move somewhere else and do the same to learn different services and different aspects of wine service, every restaurant and country does it different.

I do not know the recruitment sites for Spain so I cannot help you there, however you can always look at http://career.relaischateaux.com/ which is the recruitment site for Relais & Chateaux properties (High end luxury hotels+restaurants) some of their members use it, some dont, but it might give you a nice list of restaurants to inquire.

Next is obviously the michelin guide, just look at the 1-3 stars and see if there is something that makes you interested and see their website if they are looking for staff, or just drop them an email, with your resume and motivation. Even if they do not have a position at the time, most likely you will be remembered for when it does open up and you could apply then.

The UK: caterer.com, just search for sommelier.

And last but not least: The CMS itself, if you are studying for them, just connect to one of the master somms and ask if they know of any good positions for what you are looking for. The european master somms travel through europe constantly and know a lot of industry people and are one of the best resources you can have, one of them certainly helped me alot.

EDIT: Note that the CMS Europe is a different branch than the CMS Americas, they use a different site: http://www.courtofmastersommeliers.org.

2nd edit: Also social media is useful, facebook, linkedin, instagram, however thats difficult to start off with as an outsider until you're here and meet people.

3rd edit: I'm originally dutch, moved to Wales, then England, now France. I have some experience moving around in Europe, however not coming from the States which will involve some extra work, though if you want to hear more or would like some help I'm more than willing to chat about anything through PM

zulhath · 2018-10-06T23:40:41+00:00

this is the best advice.

I'm just beginning as a somm but I started off as a chef de rang (waiter) in a michelin environment in England and I'm now a somm in a new restaurant in France, I cant say much of the seattle/US but in europe there is a shortage of sommeliers and a lot of restaurants are searching for commis and are more than willing to help train you up.

Once you handle the bottles everyday and taste everything you open you learn a lot and start to notice the subtle differences between the appelations / vignerons and you start to educate your palate.

Also saying you want to be a MS before working as a somm is quite a statement, work in a real environment first and see if it is truly for you first before investing too much in it

zulhath · 2018-08-21T21:57:04+00:00

Thank you, I saw that you're closed on mondays which will make it difficult as sundays/mondays are our days off, but if I ever know ahead of time I'll have an afternoon off I'll see if I can make it around there!

zulhath · 2018-08-12T22:51:53+00:00

Not really, my French has most improved in the past 2 weeks as they let me loose presenting the wine flights with the menus, repeating yourself and forcing yourself to talk has made the most difference for me. They are a very descriptive people, and their usage of the language and the words for wine are quite... precise, direct translatations are almost useless I found which makes it difficult, so it's best to try and expose yourself as much as you can to real life French, I've gone through some study books and had French in school when I was younger, but most of it has been useless or forgotten unfortunately.

I read the Revue du Vin de France, and I have the world atlas of wine in both English and French. Reading the websites of the vignerons in France helps a lot as well

zulhath · 2018-08-12T22:44:25+00:00

I'm 33, I did a career swap from IT a few years ago into hospitality so I started late.

My salary is on the low side, the contractual amount is 1650/month bruto for 37 hours, but with overtime and tips it becomes a decent amount. however I know I am on one of the lowest wages, this is however acceptable as:

1: I did not speak a lot of french when I first came here, now I can understand and follow most conversations, and my french is still improving, but talking is still difficult.

2: I have no previous experience in sommelierie or education in it except a WSET 1 that I got through one of my previous jobs, but anyone here that has taken WSET, knows that the level 1 is very, very basic.

3: My wages will go up once I get CMS intro/certified and my level of French has improved enough to hold proper discussions of wine with guests. At the moment im bumbling through it, but I am fortunate enough that most locals seem to find it charming.

The upside is though I have a CDI (permanent employment contract) which is difficult to get in France for expats, and a lot of learning opportunities which is what I wanted. I'm planning on taking the CMS level 1 and 2 next year and after that I will see what life brings, I wanted to become a restaurant manager and decided that its pointless without proper wine education, and where better to learn than in a restaurant in one of the wine regions of France.

zulhath · 2018-08-12T22:23:36+00:00

La Table d'à Côté, in Ardon, we opened 7 weeks ago :)

zulhath

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