Blog

Most young people and uneducated adults end up in the fast food industry in some form or another. Of course, these people prepare hundreds of burgers or sandwiches per day for people that want a quick, cheap meal. The job isn’t that great and doesn’t come with a ton of perks. Still, it’s a good way to start out your job history if you don’t have any or if you lack an education. Most of the jobs are extremely easy – if not boring. So then, here are some tips for working in the fast food injury. And if you are looking for alternative ways to make money, you might want to consider playing some fun sports betting games via UFABET168.

Always look busy rather than standing around doing nothing.

Obviously, your job is going to go nowhere if your supervisor always thinks that you do nothing while at work. You should make it a chore at work to always look busy, even if you aren’t. This can help you get raises and get a better position. Of course, there are plenty of different things a fast food joint employee can do to waste time. Supplies of ketchup packets and cups are always dwindling, so going to the back is actually necessary quite often. No matter what, don’t ever get caught doing nothing on the job or you could face some consequences.

Never eat the fast food that you serve (or any other fast food).

Without a doubt, eating the fast food that you prepare is an extremely bad idea. It’s unhealthy, and you have pretty easy access to all of these foods. You should always take your lunch break away from the fast food restaurant that you work for or it could start to affect your health. Sure, it might seem ultra-convenient to pick something off the heating area before you walk out of the store, but that’s only going to lead to regret and health issues later on. Therefore, you should always eat healthy, non-fast food when you work in a fast food restaurant. Do your body and health some favors.

Be a great employee to earn more money and climb the employment ladder.

You should display courtesy and kindness at all times while on the job. First of all, this can directly lead to a raise or a promotion. Employees that are regularly complimented upon by customers to management are almost always rewarded in some way or another. An employee that constantly gets praise is likely to be in line for some raises and maybe even a promotion. So then, you can’t let the boring job get to you at any time because it pays much more to suck it up and exhibit excitement and friendliness on the job. Just think about what you could do with a raise!

Shower after work to avoid that constant grease smell.

Unfortunately, working in a fast food restaurant means that you will constantly smell and feel greasy after work or whenever you are wearing your uniform. It’s always a good idea to shower as soon as you get off work to avoid these smells and feelings. Also, you should purchase two work uniforms so that you aren’t stuck in a single, smelly uniform all week. You should wash both of them two times per week to keep them relatively clean and grease-free. For some people, the greasy environment of a fast food restaurant’s kitchen is their least favorite part of the job.

Keep your drawer balanced to keep your job.

As with any job that involves money handling, you need to be accurate and efficient with money. Failing to balance your drawer each day can get you fired or accused of stealing from the company. Don’t make careless mistakes when handling money because it could cost you your job after a few incidents. Without a doubt, you should work on quick efficiency when it comes to dealing with a cash register, receiving money, and giving change. Doing a lazy job with money handling can leave your drawer short on money and could get you kicked out of the fast food restaurant. Obviously, nobody wants to lose their job for something so simple.

Don’t stay in the industry too long.

Without a doubt, the fast food industry is one of the worst industries to work in. There is very little room for income improvement, even if you get constant raises and promotions. You still won’t be earning that much money – whether you’re a fry cook or a manager. So then, you should enter the fast food industry as your first job, spend a year or two there to get some experience or cash, and then you should switch jobs right away. Honestly, job loyalty to a fast food joint doesn’t pay well and it won’t get you very much else aside from a dead-end job. Get out of the fast food industry and stay away from it at all costs after that.

The fast food industry isn’t for you…or anyone.

Still, plenty of people end up working at fast food restaurants, whether they have no education, other job opportunities, or something else. There is nothing wrong with working at a fast food restaurant as a first job or if you have no other options, but you should get out of there as soon as you have enough experience to qualify for a better job. Either way, you have to make the best of the job while you work there, so you should remember these tips and do whatever you can to earn raises or promotions.

Breaking Bad Habits

It was easy, quick, didn’t cause a lot of thought, and cheap. The call of fast food had my number, especially since my ex-husband worked for a well-known fast-food franchise and could use his employee discount to knock off some of the prices. My kid’s first vegetable was potatoes in fry form. Their first meats were fried nuggets and burgers. Their favorite foods were chicken nuggets and fries. And the sad thing was I didn’t see any issues with this habit as I was right there with them.

In no time I was nearly 100 pounds overweight, the fat that I collected from being pregnant with all three of them seemed to hold on to my midsection with dear life. My body was no longer my own and I didn’t like who I was turning into. When my son was diagnosed with a high metabolism, our initial reaction was to encourage him to eat more burgers and eat more often. But he still wasn’t growing like he needed to. Then I spoke to a nutritionist and found out that the foods we were eating wasn’t the type of food we needed, particularly my young children.

So I tried to incorporate my cooking skills, which were rusty at best. But with trial and error I became more proficient in my cooking. This did not sit well with my ex-husband who loved to eat his company’s food and would often bring bags of fries, nuggets, and burgers. I tried to get him to bring healthier foods, such as salads, home from work, but he would only bring one for me and not for him or the kids. The only good thing that came from my changing our eating styles was that my children grew an appreciation for salads, vegetables, and healthy portions. And when you are in a healthy state of body and mind, you’d be able to play some fun บาคาร่าออนไลน์ เว็บบาคาร่าที่ดีที่สุดคนเล่นเยอะสุดautoanuncia online more effectively.

Now that I am divorced from him, it has become easier to buy organic and healthy foods than it is to drive by a local fast-food restaurant. Burgers, nuggets and fries are now used as rewards for good behavior or good grades at the end of the week. With a small salad beforehand for them all. And I am pleased to say I have lost 30 pounds in the past year, maintained the same body type for nearly two years with plans to keep loosing weight to get to where I was before I married my ex-husband and gave birth. I want to be at a healthy weight when my fiancé and I set a date for our own marriage and am glad that I have shed the bad habit of eating fast food. 

Exposing the Underbelly of the Food Industry

Modified chickens are bred so large their legs can’t support the weight for more than a few steps. Cattle spend their lives huddled together knee-deep in a slough of their own manure. Vegetables and fruits are genetically altered and made available to us year round, regardless of seasons. Only a handful of conglomerates control the entire U.S. food supply and keep the true nature of their industry veiled from the general public.

Food, Inc. serves up a steaming platter of unappetizing revelations about our food industry. Americans are detached from the food production process to an alarming degree. The idyllic imagery of family farms on grocery store labels obfuscates the unsavory treatment of livestock and workers alike by the industry. Food is big business.

While the film initially spends a good chunk of time exposing the deplorable conditions in which chickens, cattle and hogs are kept prior to slaughter, Food, Inc. reaches further. Not even the vegetarian-friendly soybean is innocent. The Monsanto company has patented its seeds and owns 90% of the soybeans produced. Farmers are forbidden from saving their own seeds from year to year and must buy a new batch from Monsanto. Not surprisingly, many of Monsanto’s top executives and lobbyists became chief players in the FDA and USDA during the Bush administration.

Food, Inc. employs a number of first-person horror stories, such as the young boy who was killed by E Coli from tainted beef, and the low-income family that lives on cheap fast food rather than pricier vegetables so they can afford the father’s expensive diabetes medication. The cheapest foods lead to the most expensive health care costs. As “green” farmer Joel Salatin puts it, wouldn’t it be a noble goal if we insisted on producing food that makes people feel better, and measure our success as a nation on reducing the number of people who go to the hospital each year? Talk about health care reform.

By utilizing snazzy graphics and breathtaking aerial footage of cornfields juxtaposed with troubling shots from the kill floor, Food, Inc. is a shock to the system. Unlike Michael Moore or Morgan Spurlock ventures, Food, Inc. is not so much confrontational as it is revealing. It’s difficult to walk into a supermarket and view food in the same way.

There is an upbeat tone that pierces through the drudgery as well. Even major corporations like Wal-Mart will stop carrying certain products (milk from cows with bovine growth hormone) if the public demands it. While it seems like the individual is powerless against the monolithic juggernauts, it’s pointed out that each time we buy something from the grocery, we are voting.Enjoy this film while playing simple and interactive betting games at ทางเข้าufabet.

If you’re looking for cinematic candy, Food, Inc. may be a bitter pill to swallow, but it will nourish your mind.

In Gordon Ramsay’s Kitchen Nightmares, the acclaimed Michelin three-star rated chef goes to failing restaurants and helps them to become successful. He uses a combination of harsh criticism, common sense and knowledge of how restaurants work to help the struggling restaurateurs.

The episodes all follow a simple formula: Ramsay goes to the restaurant for lunch, orders a few items from the menu, tastes them, then offers his judgment on their quality. He inspects the kitchen and offers a judgment on that too. After this, he observes a dinner service to see what the restaurant is like when it is relatively busy and then gets to work trying to revive the business. In most cases, the impending failure of the restaurant is ultimately due to mismanagement on the part of the restaurant owner. Ramsay constantly berates restaurateurs for not properly supervising their staff or monitoring the quality of the food that comes from their kitchen. The next to be blamed is usually the head chef. In all cases, the failure to consistently produce good food is seen as the main reason for the restaurant’s problems.

The problems that the professional chefs on Kitchen Nightmares fall into are usually all very similar to each other. They all involve indifference about the food that their kitchen puts out. They start to cook and freeze food ahead of time because it is easier. This is a common problem on the show. In the kitchen-inspection segments of the show, he walks into to freezer after freezer and finds stockpiled frozen pre-cooked dishes in plastic bags and hotel pans, sometimes dated and organized, sometimes not. These frozen dishes are meant to be microwaved when a customer orders them, thus reducing service time. In some of the featured restaurants, chefs simply stop taking inventory and have no idea how much food they have on hand. The food rots in the coolers and then gets buried under new orders.

Another bad habit the chefs on the show exhibit is the tendency to not clean their kitchens or inspect them for cleanliness. They delegate responsibility for menial tasks to sous chefs and other underlings rather than supervise the cleaning themselves, and in the end it never gets done. In most episodes, Ramsay points out accumulations of filth, rat droppings and rotten food in storage coolers that head chefs chefs claim not to have known about.

The most consistent message of the show, one that Ramsay preaches in all the episodes, is that when chefs stop caring about their work, the quality suffers. Of course, this goes for all areas of work. The key, therefore, to any successful enterprise, is for the leaders to be engaged and interested.