how musch does a Flying J  restaraunt manager make?
467455
accroding to www.careerbuilder.com the salary range for a Flying J manager can base salary can range from 28,000 to55,000 plus bonus.
221844
A glass of water!\nNo seriously, like $5 - $10...\nThat seems fair.\nYou could do 15% of total delivery charge like a restaurant, cause they are doing more work than a waiter.
909604
I ignore tip jars at take-out counters.  These people get paid a higher base wage than table service and they do less for me.  I find it ridiculous for them to expect tips.  (A friend of mine was treated so rudely at a take-out counter he reached into the tip jar and took a couple bucks out!)\n\nHowever, I do tip when I receive table service.  The people who serve me there make less than half of minimum wage, and my tip is based on their performance.  I start at 15%, 20% for fine dining, and go up and down from there.  If the service is totally crappy I get a manager and let it be known how bad a time I had.  Often this will result in my not paying for my meal at all, and many restaurants make the server pay in these cases.
8393
Hey good luck, this is a test...\nI used to have the type of IT support from my employer and use Groupwise, we coulda kicked the bootie of yer trub in 10 -15 minutes, now, i dont know jack sausage breakfast in old town orcutt!
348257
i hate overcrowded restuarants, waiting to get your name on the list, waiting for your name to be called from the list, waiting to order, waiting for your drink, waiting for your food, waiting for your food, still waiting on your food, getting pissed, still waiting on your food, wait for 2nd drink, wait for desert, CHECK! I DONT CARE WHO BRINGS IT SOMEBODY GIVE ME MY FREAKING CHECK. But you really need to be more specific, i used to work in an overcrowded restuarant and thats just as fun. I was a bus boy, ending up refilling everyones drinks, taking food out, getting checks, never did get the dishes bused, on one night we almost ran out of clean dishes, (took half an hour for machine to clean em, used last clean dish 29 minutes into washing process)
405830
I worked in restaurant management for 15 years before completing college, and let me tell you, you get NO respect in a job like that.\n\nI was brought up to believe that anyone who earns an honest living and takes care of their responsibilities deserves respect, but fast food managers don't get any.\n\nDon't think that it's easy either.  Managing a QSR has all the elements of running a small business, in addition to managing a perishable inventory and unreliable employees.  It's a challenge and most people would not be able to do it well.\n\nNevertheless, I was embarrassed to tell people what I did then, because I knew what they thought of it.  Today, I have a position that is much more prestigious, even though it's easier and pays less.  Because I wear a tie now, I get respect, but it's backwards.
592105
Does anybody have any idea at all what the first respondent is going on about?\n\nYou might like to explore "Silver Service" for the upmarket restaurants.  Which side to serve from, to remove, when to serve the wine and how, etc.  Think also how you like to be treated by waiters - I don't like them hovering about when I'm eating and asking "Is everything all right?" every few minutes!\n\nThere is a little piece on Waiters in Wikipedia, and this site is funny:\n\nhttp://www.soyouwanna.com/site/syws/waiter/waiter.html
396416
depends on their contract with the restaurant
732089
well thy dont serve  food onboard.\nbasic principle is 2 keep cost as low as possible.no food,water,same class.\nplanes of these companies also hav short periods at any airports.i.e thy r ready 4 their next flight within 30 min of their arrival.
954492
You should ask to talk to a manager if your server is unable to help you because all restaurants are required to have nutritional information available for their customers. Sometimes they may wind up referring you to their website or something, but they really should have that information available for ALL of their customers at their time of arrival. If the restaurant does not, maybe you should look for the ones that DO have the nutritional information. Chain restaurants are usually the easiest because they have a standard measurement of ingredients in their food, so they are the same whether you are in Alaska or Florida.\n\n-EA
761690
Pricing:\nYou need to figure out what your break-even revenues are i.e. how many drinks should you sell to cover all your expenses. \nFrom the break even revenues then, figure out how many units you need to move i.e. how many of X units do I have to sell to make the break even revenues of $Y dollars. \n\nThe break even price per unit you come up with will be the bottom end of your pricing strategy. Then do a little leg work and see what your local competitors are selling per unti and under cut them. \n\nYou will then be able advertise your grand open as having the cheapest drinks within a xx mile radius. That should draw a lot of people to the opening and hopefully you can make up on volume moved.\n\nIf you use break even, you will be able to hold that low price for longer provided your costs don't change significantly. As they change, then increase price either to another promotional pricing based on the same reasoning or to match competition or to the recommended retail price.\n\nEmployees:\nYou should pay at/above minimum wage for servers. A manager will be apid as negotiated btw the 2 of you. If this is your first restaurant business, you can work with a manager to help you understand the business esp. if you have no prior industry experience.
69337
Restaurant managers may be required to work evenings, weekends and public holidays. Shift work, including split shifts (working mornings and evenings, with time off in the afternoon), is also common. \n\nSkills and Interests\nAs a restaurant or catering manager, you should: \n\nhave tact and diplomacy \nbe able to motivate and manage staff \nhave strong customer service skills \nhave plenty of stamina \nhave strong communication skills \nbe able to keep calm in a crisis \nbe well organised and methodical.
706337
sorry man i know you want real answer but really try to read strategys  for the biggest fast food restaurants\n\n\ni hope the best for you
836697
not much....I know someone who works for AMR and they make about 8.70 a hour
969578
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373601
Waiting tables is the best bet.  As a restaurant owner, I am constantly hiring college students with flexible schedules.
608294
When I worked for Mcdonalds that was like a dream come true to go there.  They have the best management training facility in the country.  If you are into restaraunt management i would put time in at Mcdonalds just to go.  Not to mention there are a whole bunch of parties up there every night.  It is only a short course, but it is fun.  Not to mention, you get paid while you are there.