do you make good money working as a pastry chef in hotels?
471351
The pay scale will vary, I'm sure... but consider what the options are:\n\nIndependent bakeries can't offer you much long-term opportunity, nor will upscale independent restaurants.  Opportunities for talented people connected to a larger corporation are one of the better bets.  Consider:\n\n- after a certain period, you can probably transfer around in the corporation\n- also, if you find baking (something you probably enjoy) to become a drag when you do it every day for work, there is opportunity to change careers without changing companies and going through the job search process again.\n- larger corporations with more resources are more likely to offer better benefit packages (money that you don't have to spend out of your own pocket)\n- and if you like to travel, the discounts that you'll get on affiliated hotels or other travel incentives will be very attractive (more money that you won't have to spend out of your own pocket)\n\nSit down for a while, brainstorm the opportunities, and make some comparisons.  The hospitality industry is very strong where I live.  I often recommend it to my students and have considered it myself.\n\nBest wishes.
17628
THE STAFF!!  I have worked in restaraunts since I was 15 and I must say that if your staff isnt GREAT CHIPPER UPBEAT And ready to deal with the JERKS that walk in then you restaraunt wont do well either!  You need to establish a 'regualr' customer base and really get the word out.  2/3 businesses dont make it past the first year due to going into the hole.  Make sure that you are prepared to losse money your first year in order to provide promotions and specials to the public to get them into the restaraunt.  Make sure that since this is your first atempt that you only hire experienced servers and cooks.  This will not be the place to train new employees!  Make sure to set a budget for each month and make sure that you stay within it!!  I helped open a restarant in St. Charles MO and they are now making a killing off the business so this is where I get my info from.  Make sure also that who you have doing to books and all is someone who you TRUST!!  Accounting is a huge part as well!!  Make sure that you like all of the food that you serve cause if you dont like it and you wont eat it chances are that the public wont either.  Any time that you try a new dish serve it as a specail once or twice a week for about a month to see what the responce is to it first.  Have your staff taste things as well they will be your most honest critics!!  Cause they wont want to serve something that they cant sell... you have to think that servers make money directly off of your products.\n\nOh and feel free to IM me at justone_girl on yahoo.  I would love to help you out any more if I can
253608
Seems to me hotel customers might often also be rental car customers.....so your hotel degree might easily be applied to a car rental business.  After all, good business is all about the customer....I recommend a good, growing car rental company as a complimentary career with your hotel degree.\n\nSuccess to you...
260313
ABSOLUTELY NOT.\nI am a pretty good tipper. Usually more than 20%, and I never even considered the server's looks. Good personality and On-The-Ball are good traits, but I leave a tip that is generous, especially if I plan to frequent the establishment.
1049933
I've worked in this industry for 15 years and it differs from place 2 place.\nIf you're not 18 yet being a hostess would be ideal.\nYou learn the seating chart as well as the menu. When u r 18 u can wait tables.\nWaiting tables is where the cash money is!\nNo taxes taken out of your check! Bartending is also a blast. Management sucks. LOL!
223934
Check with a small business beaureu for your city.\nAnd if you need help training your staff... I'm your guy.\nWorked in the restaurant business for years.
125923
Restaurants do not generate a profit for several years. And is a very high risk business and there is a very high probability that your restaurant closes. \nIn the remote case your restaurant actually generates a profit invest all the profits in the restaurant and open a second location.\nGet a salary for yourself if you only have one business and pay very low wages to your employees. If you a very generous you will not survive.\nA college student used to make $10 USD per hour and the business owner had to work elsewhere and left him in charge of the business. He now makes $1000 a Week and hired another employee to help him 12 hours a day (It's a 24 hour business) and he could not keep the business open. If you want to know how the story ended you should really see the film "Boiler Room" \nIf your employees want to share the profits of your business let them invest a little money in your business. Ask them to give you just $10 a day to invest in your restaurant and see how many actually believe in you. If you close they just move to another restaurant and keep working there for the rest of their lives.
894906
No, they make great money.\nEspecially the ones at Hooters!
503308
Which of the following has the most opportunities: interior design or pastry cooking?
489051
Front of the house!  Hotel sales, hotel catering, dining room manager, restaurant GM, server, bartending, banquet manager - there are lots that it is always beneficial to have culinary knowledge in....
416175
Take the Bus. Mgt., I've been in the Hospitality Business for 20 years, and I turn 36 next month, I've worked at golf resorts, hotels, restaurants you name it I've done it and you don't need a specified hotel/motel degree, I'm a manager now at a restaurant and it isn't that great, I've bartended food and beverage manager, it's knowing the right people, making friends and connection, and working hard, being diligent at whatever you do, and given time, the right people will notice and by the way honesty works real well, my connections will soon make me a lot of money. Last thing, get your degree and learn all you can about money, the rule of 72, compounding interest, everything.  I was a microbiology major and later became a financial analyst and that taught me what I needed to know.\n\nPlease respond if you have further questions, always happy to help someone!
1123547
Well...I've been a Night Manager at a hotel for a bit over five years. So I definitely consider myself an insider. Okay...as with any aspect of the hospitality/service industry, it is a lot different behind the scenes than it is out front. Often you will find hotels are understaffed, underpaid and underfunded. And I'm not being critical -you'll most likely find that to be the norm anywhere, from the grandest five star to the sleaziest motel. Generally the owners invest, but they don't want to spend anymore than they have to. I have quite a few acquaintances in the biz; we often compare notes and this is pretty much the standard. It's amazing how many hotel owners and accountants are unfamiliar with that old maxim, "It takes money to make money", because they always seem to be whinging about how business could be better but they don't want to invest the money into making the improvements. Catch 22. Beyond that, housekeeping is the most thankless job in a hotel. Housekeepers see a lot; they also have to clean up some unholy messes and usually don't get even a thank you. Mind you, you'll also find some guests are big tippers, but these are more often than not the exception to the rule. Hotel employees in general see a lot, as you can imagine; you get all sorts of people as guests, and a lot tends to go on up in those rooms. And again that rule applies across the board. \nAs a five year veteran of the business, it never ceases to amaze me how many guests blatantly try to insult the intelligence of the front desk agents. People will try ANYTHING to get a deal, refund or a comp. People will lay any kind of story on you they can to get a room so they can carry out all sorts of illegal activities. I've personally been bribed to rent to unsavoury kinds of people so many times...but I can't be bought. Mind you, at our particular establishment we take security pretty seriously, and, as the night guy, that most often comes down to me.\nI know, a lot of what I've said must sound like I'm awfully jaded and cynical, but it's true. Don't get me wrong, I love my job (otherwise I wouldn't be doing it) but working in the hotel industry can be pretty thankless. But I believe in giving travellers good, inexpensive decent quality accommodation; that's why I'm here. However, the reality of the hotel industry is that though most hotels claim a "100% Satisfaction Guarantee", on a good day they can maybe manage 70%. A lot of it comes down to the bean counters though, and unfortunately they can be notoriously tight with the bucks when they want to be. Trouble is, this is most often when the hotel needs the bucks the most (renovations, advertising, etc...)\nI wish your question was a bit more specific...get a hold of me if you need more (specfic) details...
181133
Yes, you can work many places such as resorts cruise ships and all around the world.
732814
If you like the restaurant scene, that would be a good first job.  It strengthens your people skills, teaches you to deal with stress, etc.
591747
have you ever worked in a restaurant? if not, then you should absolutely not leave your regular job until you have worked in one for at least a year. you should work in the front end (service, cashier, bartender, host) AND the back end (dishwasher, prep cook, bookkeeper) until you really understand how it works and what it takes to make it work well. do this WHILE you still have your regular job - many people find they hate working in restaurants once they have the chance.\n\nthe only people who are successful running restaurants are the people who want to be in a restaurant from 6am to midnight every day for as long as they own that restaurant. or they buy a super expensive franchise.
1014490
Yeah, but first I have to go to culinary school, work for 14 years, find a-\nwait a second, if you're all this, why can't/don't you have the connections to find one?\nCould you write to me, I'd like to know the ups/downs & ins/outs of the restauarant business.\n\nBest wishes!
2008
No, Tips are for the underpaid staff only. Tipping does not drive service, today it is about volume. Salon Owners could pay more then they do. Some rent the booths to Workers, so even more Income Potential is hidden from you the customer.