Employer Hospitality Careers Advice

ASK MERLY: THE COUNTERTALK PROBLEM PAGE 04.05.21

I really hate my job, I have just returned after furlough and nothing has changed. But the thought of change, re-writing my CV, going through interviews, trial shifts and rejection makes me really anxious, so that’s why I stay. ...

Ask Merly: The Countertalk Problem Page 20.04.21

Career Advice, Employer Advice, Help & Advice

Criticism. How to give it, how to take it.

As part of our own progression we will all face criticism. It’s something that touches every single one of us, yet we rarely get taught how to handle it. It’s not easy for anyone. Hearing that something you have ...

Career Advice, Countertalk Loves, Employer Advice, Help & Advice, Interviews

Returning to work: the restaurant wake up call

We got quite close to opening Rita’s Soho last year but then... covid. That put a stop to that. It simultaneously shuttered our ‘Bodega Rita’s’ in Kings Cross; too small to operate delivery from, and too unsupported by the ...

Career Advice, Employer Advice, Help & Advice, Interviews

6 things to think about before you launch your own food product

Johnny is a food designer who combines his background in Materials Science - for which he has a doctorate - with years of cooking experience to create delicious things for the world's best restaurants and bars, and leading food ...

Countertalk Loves, Employer Advice, Interviews

An interview with: Charlie of Laughing Heart

Charlie is adamant that this new opening in this country’s restaurant culture, finally catching up to our hospitality friends in other parts of the world, should be embedded in all our lives permanently. That shift would help to protect ...

Employer Advice, Help & Advice

The Hard Shift: Leading your team when finances are squeezed

Category: Employer Advice

ASK MERLY: THE COUNTERTALK PROBLEM PAGE 04.05.21

Work grievances. We’ve all been there…

Ask Merly: The Countertalk Problem Page 20.04.21

Criticism. How to give it, how to take it.

Returning to work: the restaurant wake up call

6 things to think about before you launch your own food product

An interview with: Charlie of Laughing Heart

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