Crohde23

I think the problem lies in the culture of the food-service industry. There is a lot of informalities that exist. I have looked for a long term marketing job since earning my MBA, and established firms take a lot of time vetting potential candidates. In the F/S industry, if they like you on the spot, they hire you on the spot. The lack of structure can be frustrating for people. This also leads to bigger problems in a restaurant, too. If there is not professionalism at the top, then how could you expect it from the hourly staff? That being said, if the original poster scheduled an appointment with a manager, and then had to back out because he didn't know his schedule, is it reasonable to demand promptness from the manager he/she let down? I think not.

My name is Chris Rohde. I am a server that lives in the northern 'burbs of Chicago. I currently work as a server. I've worked in many capacities in a restaurant. I look forward to sharing my experiences and learning from you. I hope the informatuion that I offer is useful to you. Cheers