u/Cykotech

Like right now I hate seeing people put truffle in everything.

I've already seen the advice on where to get specials.

- Utilize excess inventory

- Check local sources based on whats in season

- Don't be afraid to resort to Google or Youtube

And if anyone has some unique advice id love to hear it. But my more important question is how much time do you spend planning your specials? And how far out in advance do you have the idea ready? In my case, Im being asked to start doing weekend specials and maybe a new taco every Tuesday.

Can we just update the bot to respond to every non AFC North flair with the Get the Fuck out Foreigner meme?

I just started at a new restaurant about 3 weeks ago. I initially did apply to be the sous chef but because the owner experienced a higher amount of turnover than usual, I was asked if I'd be comfortable starting as a line cook to get a feel for the business. I got told by the general manager that the conversation to promote me was getting started. Since I've never negotiated a salary before I just dont know where to start. I currently get paid $22/hr, and was suggested by the GM to request $50k. Indeed reports an average of $56k - $77k.

Would it be worth trying to negotiate towards the middle of that range and see what comes out? Or should I just accept what the first offer is?

A little bit further background. I do have 13 years experience which does include management. From what I can tell, what the owner and GM are looking for is someone to eventually step up and replace the "head chef" as she is not the best. She doesn't place her orders herself, doesn't track inventory, and since assuming the position has transitioned the menu to be mostly pre-made stuff.

If there are any questions that get asked where everyone should see the answer, I will update the post.