1.) Put it off until tomorrow.

In the economy we are in today, the cold, hard truth is that workers need to perform better than ever in order to keep job security. It doesn’t matter whether your at the top of the food chain or just starting off, you need to do your best every day to be of value to the company.

Workers who are slacking on the day-to-day operations will often be seen as weaker links, and the first to go when more money needs to come into the budget, or when the company decides spring cleaning needs to happen.

If you’re comfortable with getting by by the skin of your teeth, wise up.

Start doing more than your share daily. Even if you have to get in a few minutes early, or stay five minutes late, it’s worth it. Try to become the linchpin in your organization. Be the person who can always be counted on to be there and to get the job done. Those that work hard are often rewarded in the workplace with praise, prizes and maybe even a promotion. But the best reward? Keeping your job.

2.) Be a show off on social media.

Upset about your job? Keep it off the web, people. Facebook, Twitter and any other network can easily be seen, I don’t care how strict your privacy settings are.  Also, please do not tell me about your right to free speech. You also have the right to act appropriately, too.

By bashing your employer or co-worker openly on a social media site, you’re just asking for trouble. Clearly, you don’t want to work for the company you are with if you are complaining about it. You’re bringing down morale with every keystroke you make.

How can they see it if they are blocked? How sure are you that they are not? How sure are you that there are not people that may have some sixth-degree separation from someone that works with you. If you can’t answer that you are 100% sure, then you need to stop typing out that nasty status about how no one does any work except you and you get paid less right now.

If you have to complain, complain in confidence to a friend or family member. Everyone has a bad day at work – you wouldn’t be human if you didn’t. But everyone does not need to know about yours.

This also goes for your late night drinking binges, or less than appropriate behavior. If you look like a person who makes questionable decisions and openly displays them on your networks, employers may think you are not the person who has the responsibility and decision-making skills they need to run their company.

3.) Be the ‘Negative Nancy’ of the office.

The copy machine is broken and the company will never get it fixed. The coffee is cold so now it’s up to only you to make a new pot since you know no one else will do it. You have no idea why this portion of the register wasn’t counted before you got to work. Why, oh why, did they schedule a shift for you that has to include three people you can’t stand?

It’s completely okay to think these things in your head, but if every sentence that comes out of your mouth at work is complaining about co-workers, the work you’re doing or the company, then it’s about time that you start looking for something else. Constant complaining is only going to bring down the culture of the company to murky levels, something you definitely don’t want to be responsible for.

Always being negative will not fly forever in your company. Even if the problems aren’t caused by you, you’ll be the target because no one will have anything nice to say about you. It’s sad, but it’s true.

Try to keep an upbeat attitude, even when situations aren’t the best. Instead of complaining, think of and voice solutions. How can you fix, or help to fix, the problems that are bothering you at work everyday? Bring up suggestions to co-workers and managers in a respectful, helpful manner. You’d be surprised how much can change if you’re willing to be part of the solution.

Again, it’s completely okay to think the things you do. But when you’re making everyone tired from your constantly negative comments every day, you’re not doing the right thing.

The article named the three workplace bullies as follows: e-mail bullies, social media bullies, and plain old mean bullies.  E-mail bullies CC half of the office on e-mails that range from slightly degrading to full-out wrong. Social media bullies spend time crafting passive-aggressive Facebook statuses, Twitter messages or other notes on networks that may or may not be about you or the workplace you two share. Last but not least, the old-school bullies use personal threats, character degradation and other forms of attacks to keep you right where they want you.

The problem comes in when you, as an employee, has to deal with the bully and aren’t quite sure how to handle it. As mom always told you, facing a problem head on is always your best option. But what if you’re not quite sure what to do or don’t want to go it alone?

The best way to put a stop to a bully is to talk to a superior in your workplace first. If your boss hasn’t noticed the degrading or demeaning things this bully is doing, they need to. It’s not being a snitch or a tattler if you are telling someone in power that you are made to feel uncomfortable every day during work. In fact, it’s smart to do so. If you don’t, then you’re allow yourself and others to suffer.

Don’t depend on your co-workers to say something for you. This problem is with you and the person. Therefore, you need to go directly to your boss, or directly to the person. Waiting for a co-worker to snap and say something will most likely do little for your own cause other than create more friction.

But what if your bully is the boss?

Speak with them. Since they are in a place of power, they are expected to be able to take constructive criticism, be it from their higher-ups or their own employees. Do not be confrontational, but let them know exactly what they are saying or doing that bothers you. Provide solutions, too. You can’t just tell someone they are doing something wrong, then give them no path to fix it.

No luck with that? Head to your company’s human resources department if you have one and report the problem.  If this doesn’t work, consider getting in touch with your boss’ boss. Bullying in the work place is not only unethical, but it also hinders productivity.

The read the whole article and see a list of Forbes solutions to each bully, click here.

1.) Don’t think just because you don’t have a job yet, you don’t need to do work.
I’ve heard it countless times. “I’m not going to work too hard, because it’s just an interview and I’m not getting paid for it.”

If that’s your mindset, then get comfortable on the couch – you’ll be there for a while. With a down economy, employers can pick and choose from numerous applicants for each position they post. What makes you stand apart from the 20+ other people who applied for your position?

Motivation. Persistence. Putting yourself in the best light possible.

No matter what job you are interviewing for, never go to the interview empty-handed. Always bring, at the very least, a copy of your resume and a cover letter specific to that job. If you really want to stand out, also bring some letters of recommendation from past co-workers, employers and educators, along with some proof of your work.

For example, if you were a cashier at the grocery store, and your item-swipe time was the fastest in the store, make sure to write that down, along with other ways you were a great employee, on a “Fast Facts” sheet.

The “Fast Facts” sheet is a boiled down version of your resume. It’s quick one-liners only focusing on your achievements. At the top of the page, you can put your name, address and contact information. Keep “Fast Facts” down to one page only.

Also, don’t just drop the information off and run. At the end of the interview, or when it seems an appropriate time to do so, open up your portfolio and explain what each piece of information is. This way, you’re able to show the employer the thought-process behind why you chose the information you did to leave with them.

2.) Customized things sell quickly for a reason.
Admit it, you have at least one or two items in your house with your initials on them, or maybe a key chain with your first name engraved into it. Things like this are unique to us so they attract us more than other things that just about anyone can have.

The same goes for that portfolio of your resume, cover letter, references and previous work that you’re bringing in to an interview. Do not, I repeat, do NOT, bring in the same exact cover letter to every job. Generic cover letters are the death of the job-hunting experience.

If you take an extra five minutes to customize your cover letter, you’ll find that many more employers will be interested in you. The cover letter will be unique to them – just like that initial binder you had in third grade.

3.) Follow up, or be ready for the let down.
I can’t tell you how many times I’ve had friends so excited after a job interview, then a week goes by, only find them deflated and telling me how upset they were not to hear back yet.

My first question is, “Have you followed up with them?”

If they say “no,” then I automatically lose all pity.

If you do not follow up with an employer after an interview, then really, you don’t want the job. Following up can leave a fantastic impression on the interviewer, even if the interview was possibly a hit or miss.

The bottom line is employers are busy. Even if they need to fill the job right away, they also have a lot of other things to do, too. So while a week may seem like a long time to you, it went by in the blink of an eye for them. Be sure to keep yourself on the top of their mind with a follow up about once a week until you hear their final decision.

Be sure to get the interviewer’s contact information at the end of the interview. It can be a phone number, e-mail address or physical address.

When you follow up, know what you’re going to say. If you’re calling the person, be sure to have a few bullet points written down in front of you before you dial their number. Also, be sure to keep it simple, short and sweet.

An e-mail is another option to follow up with. Again, only keep the e-mail the four, maybe five sentences at most. Get the point, and let them know how much you appreciated their time.

My personal favorite is the hand-written note delivered by snail mail. I know, I know. Archaic. But there’s something about receiving a card in the mail that isn’t a bill or blatant advertisement that makes it stand out in your mind.

Customer Success Specialist, Jessica Miller, shows how WyckWyre works at the 2012 NRA Show.

What a fantastic past few days it has been! The WyckWyre crew returned from the 2012 National Restaurant Association Show in Chicago just a few days ago, and we’ve been talking about what a great show it was ever since. More than 50,000 people, including attendees and vendors, packed into McCormick Place over the course of four day to get ahead on the latest trends in the industry!

The NRA Show is the largest venue for restaurateurs and those in the food and hospitality industry to gather at each year. Professionals come from near and far to see – and feature their own – products and services, talk about new, exciting ideas  and meet up with old friends in the industry.

Oh, and did I mention the tons of food tastings at the show? You’ll never go hungry while working in/for the restaurant industry, I promise you this.

This year was WyckWyre’s second year at the show, and it was very successful to say the least. We met up with a lot of our current customers and friends, and were even able to make new friends during the four days of the show that absolutely flew by for us.

The part that we loved was introducing our Customer Success Department. It’s customer service unlike anything you’ve seen before. We actually monitor every single job posting to ensure traffic and quality applicants. If we see a problem, we fix it immediately and then tell you about it. No more calling into a call center. Who has time for that, anyways?

Check out exactly what the show looked like by watching the video below:

If you happened to miss our booth, no worries! You can check out exactly how we streamline the hiring process for the industry by clicking here. You can even schedule a free demonstration to get a better look at how it all works,  plus pricing, by scrolling down and requesting to chat with us by filling out the form.

Do you hire less than two people a month? Get right to hiring someone now. No contracts, no fuss. Just quality applicants. You can purchase positions and begin editing them by clicking here.

Get Floored
On the NRA Show’s website, you can access a floor plan that lists all of the vendors that will be attending and their booth location. Click here to access the plan now. You’ll be able to scroll over the vendors and get descriptions and product information. This will help you plan which areas and booths you know you won’t want to miss.

Plan Ahead
With all of the vendors to check out, speakers to listen to, events to attend and dinners to meet new people at, not planning ahead means you can miss some great opportunities. Take some time out to look over the speakers that will be at the NRA so you can attend the sessions that you’ll get the most out out of. Also, check out the events and education sessions that will be happening by clicking here.

Take Advantage Of The Deals
I can speak for WyckWyre when I say that we’ll be offering spectacular deals at our booth, #6177, at the NRA Show. Plenty of other vendors will have special savings and discounts you can take advantage of, too. So, just because you think you know a vendor and are only looking for “new” things, don’t just overlook what they have to offer. You could save a lot of cash!

Get Starstruck
Have some favorite food industry authors? There will be plenty of celebrity book-signing opportunities at the show. Take a look at a few right here.

Sick days or last-minute time-off  in restaurant work often seem taboo. So do taking breaks during shifts, taking vacation and other time-off factors. However, if you plan ahead and know your company’s rules and regulations when it comes to taking time off of work, you can rest assured you’ll be covered when the time comes to stay home.

Do know that breaks, calling in sick and taking time off do not always come with pay. This is especially true for servers, who rely on a majority of their pay to come in the form of tips. If you do not work, the restaurant will more than likely not supplement your tip income. Check with your restaurant to find out its unique policies when it comes to paid/non-paid time off.

That being said, let’s break the time-off days down…

Shift breaks
Each state has their own rules and regulations as to how many minutes, or hours, you are required to have “off the clock” during a shift. Become acquainted with the amount of time you should have to unwind during a shift so you do not burn out. Understand that restaurant managers or shift leaders will not usually seek you out to give you a break since they are often extremely busy themselves. So, if you feel the need to take five or 10 minutes to yourself, and it is allowable to do so, then be sure to let your manager know.

If you are understaffed, understand that taking a break may become difficult. Try to take your time during a down period or lull in customers visiting the restaurant. Never take a break during the peak busy times such as lunch or dinner unless you absolutely have to, or the time has been offered to you by a boss. This is a time where work needs to be done, and everyone is carrying their own fair share – or more.

Sick days
The biggest misconception in a restaurant is that you must be at all of your shifts unless you have someone cover for you, even if you are sick. If you fall ill, it is more important in the restaurant industry than any other industry, to not attend work. You are working with food on a daily basis that people consume. Going into work sick will only result in you spreading your illness to your customers.

Restaurant managers cannot require you to come in, or require you to stay and work the duration of your shift legally, if you are truly ill. You may need to provide a doctor’s note to prove your illness in some cases. Check with your restaurant manager to see if this is a rule for your workplace.

Do realize that if you are not really sick, and play the “sick card” too often in a restaurant, they will need to seek out more reliable help. Calling in sick should be reserved for when you really, truly feel terrible. Not for when you need a personal day.

Vacation time
Vacation time is tricky in a restaurant. Many workers that comprise a staff of a quick service, fast casual, casual or even luxury dining restaurant are not full-time. Therefore, you will not accrue vacation time when you work. If you are a server, often times, a bulk of your pay weekly comes from tips, therefore, taking time off is taking time off without pay.

For the line cooks, managers, and other full-wage employees that do not get a majority of their pay in tips, you may be eligible for vacation. Talk with your restaurant’s manager or owner to find out what vacation benefit packages are offered to you.

While planning a vacation, be sure to request the time off at least two weeks in advance. The farther you request the time off in advance, to more likely the request will be approved.
One thing to watch out for while requesting time off in a restaurant job is to see if there is any time when a manager needs “all hands on deck.” Your restaurant may have certain “black out” periods that all staff must be available to work during. Make sure you know if/when these periods exist throughout the year.

1.) The 2012 NRA Show is the place to explore, try and find new things that work for you.

Even though we may seem it, WyckWyre isn’t new to the restaurant scene at all. We’ve been in the restaurant business for 97 years! (We may not look it, but that’s just thanks to a lot of water and a good skin care regimen.)

Anyways, many restaurateurs are definitely seeing the value in us, especially with the recent hiring trends. We only work with the food and hospitality industry to recruit great applicants so we know exactly who you need in your stores. Naturally, the NRA Show is where we feel most at home, so we’re excited to meet our own there.  Come see how we can save you time and money while helping you focus on the best people for the job.

2.) Big, small, medium or kind of all three wrapped into one – we have something for everyone.

From independent restaurants to multi-units to national franchisees, we serve everyone and anyone in the food/hospitality industry and we wouldn’t want it any other way. We have cost-effective options for every single restaurateur, regardless of your volume. Come find your perfect hiring match at our booth.

3.) Who has time for countless, and pointless, interviewing?

Not us, and not you! Come see how we can give you back 10, 15, even 20 hours of your work-week during hiring season.  Hiring managers that use WyckWyre report saving at least four to six hours per hire. Don’t think you spend that much time on hiring? You’d be surprised. We’ll show you how and why you do.

4.) Put money back in your pocket.

Think turnover isn’t that expensive in a restaurant? Think again! With turnover averaging at least 114% annual in our industry, the fees and expenses associated with it at astronomical compared to other industries with a lower turnover.  If we lower your turnover just by 10 percent, you’ll be putting more money back into your pocket. Come see how at our booth.

5.) Awesome discounts (and swag).

There, we said it. Yes, you’re going to get an awesome discount and deals by checking out our booth at the NRA Show. What, did you think we’d leave you empty handed? No way! Another cool reason to stop by is the pretty cool swag we’ll be giving away. So stop on by and see WyckWyre at the 2012 NRA Show, Booth 6177!

BONUS REASON: Go green.
(Were five reasons not enough to convince you?)
Other colors are cute, but we all know it’s best for everyone to go green.

Get it?

Hotel Manager

Whether you’re helping put together a charity fundraiser at your hotel, or working with a couple to prepare for their wedding reception in your ballroom, as a hotel manager, you’ll always be working on different events and venues happening at your hotel.

You’ll also have the day-to-day responsibilities of managing a large number of staff (on average, a hotel can have 300+ part-time and full-time staff members), taking care of financial and working with different vendors to make sure you have all the supplies to run smoothly.

Search for hotel manager jobs here.

Event Planner

Do you love to throw a good party? Do you know exactly what to put where, how to serve the food, and how to make guests feel at home? Becoming an event/party planner will be right up your alley.

As the event planner, you’ll work to help your clients create perfect events within their budgets. You’ll most likely be able to attend these fabulous events, as well, as the person who makes sure the night runs smoothly.

Being an event planner takes someone who prides their attention to detail, has the ability to take constructive criticism and can perform well under a lot of pressure.

Search for event planner jobs here.

Restaurant Manager

Love some good food, drinks and friends a-plenty? Then think about becoming a restaurant manager. Restaurants are known for tight-knit groups working together and playing together. As the restaurant manager, you’ll be the pack’s leader.

Restaurant managers get to oversee their employees give great service to their guests. They have constant interaction with all of the guests that come into their restaurant, and get to also be a part of the food’s creation in the kitchen.

If you love food, socialization and laughing, being a restaurant manager may be the perfect job for you.

Other things that are required of a restaurant manager are the ability to stand on your feet for long hours, being able to meet deadlines and coach others to meet deadlines under pressure, taking care of the financial aspect of the restaurant and more.

Search for restaurant manager jobs here.

Golden Eagle Foods, Inc. will use WyckWyre’s applicant tracking system for all restaurant-level staff recruiting.

WyckWyre allows restaurants and hotels to find and focus on quality applicants for its open positions. From entry-level to top level management positions, WyckWyre’s recruiting techniques help restaurant owners and managers quickly see who is the best fit for the job out of those that have applied.

To see how WyckWyre can help you in your recruiting efforts, contact us now for a free demonstration.

Wabash Management, Inc. will use WyckWyre’s applicant tracking system for all restaurant-level staff recruiting.

WyckWyre allows restaurants and hotels to find and focus on quality applicants for its open positions. From entry-level to top level management positions, WyckWyre’s recruiting techniques help restaurant owners and managers quickly see who is the best fit for the job out of those that have applied.

To see how WyckWyre can help you in your recruiting efforts, contact us now for a free demonstration.