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pierogie_65 t1_j56idlz wrote

i’ve been in the restaurant industry for over 10yrs, most of it in pittsburgh. i’ve worked back of house and front of house, management. i’ve had adverse experiences almost everywhere and most places are the same issues. male dominated, lots of staffing issues, barely livable wages, awful coworkers. i worked at both local places and corporations and neither had good HR or anything that protected employees. many of them welcome folks with felonies (which i do believe conceptually is a good thing) but as a afab with sexual trauma i have found myself in many situations working with people who are sexually violent or violent in general. there is a lot of racism and sexism in the restaurant industry (in general but it’s rampant here). just be careful, if you have to work for a restaurant set HARD boundaries at the beginning about what you want and what you’re willing to do.

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malaise-ennui t1_j576arj wrote

This is some real, solid, and well intentioned advice. I hope OP takes it.

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pierogie_65 t1_j57qcku wrote

thank you, it’s so tiring hearing people only valuing hours and wages. there’s a lot more that goes into working with people in a restaurant. just trying to keep it real 🥴

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pierogie_65 t1_j56isf1 wrote

because of legalities restaurants can’t disclose employees who are part of any ex-con programs. also, if you’re working in fine dining you can expect larger tips but everything costs something - more steps to service, more difficult customers, more restrictive uniforms, more politics. always ask the folks who work there what their experiences are like if you’re interested in working somewhere. always ask why the position is open. do a background check on your coworkers and boss

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