I’m really freaking out about coping with the festive season this year. The restaurant is so busy already and it’s only getting busier, while we’re still really short staffed. My team are feeling the same and we’re kind ...
Yeah, it happened. I didn’t like the food in a recent restaurant opening, and after the feedback was terribly received, I was asked to leave. Instagram enjoyed it, people were hilariously outraged for me and a few friends ...
How to maximise results, minimise irritation and ensure that everyone is happy!
A series of high-profile spats over lockdown sparked high emotion on social media, exposing the extremely complicated and often fraught relationship between restaurants and influencers. We wanted ...
Over the last 18 months we've all heard a lot of new lingo going back and forth - furlough, rent moratoriums, VAT reductions, Bounce Back loans etc. - but for most of us in this industry, we don't ...
It is important to bear in mind, when reading this article, that there are kitchens across the UK which exist in a different context to the ones we most often come across through Countertalk. There are vast swathes of ...
In our industry drinking is as the centre of so much of what we do. We serve alcohol, we use it to socialise, to unwind after a long shift, to tune out of the stresses of the job, even ...
I started in a new job a couple of months ago and I LOVE the company. My career is really moving in the right direction, I’m learning loads, the shift patterns are really manageable and my boss tries to ...
