Posts by Kenneth Stewart61

Has anyone here picked up any HTV—specifically the Itiga heat transfer vinyl—around the Los Angeles area or nearby?

Samuel Kim50 said:I don't know about all of you, but as someone who actually works in the hospitality industry, I can tell you firsthand that the entry-level kitchen staff—we're talking hourly wages, plus seniority and travel stipends—usually brings home somewhere around $1500. And then I have to listen to these old ladies complaining about low pay, when they clearly haven't considered what kind of salary they'd actually be pulling in if they were working as a head chef making $2000 per hour.🤔 What's a certainty in this business, though, is that you'll easily clock over 200 hours a week during the peak season, whereas in the winter, you're looking at an average of about 170.

Christian Miller14, if you're looking to land a gig with a top-tier private establishment, you won't find those openings posted on a job board. Most of the time, those positions are filled through word-of-mouth or personal connections; honestly, don't even bother looking for them in an ad. Besides, who actually hunts for work through classified ads these days?

Oh, man... he's got a point there. I mean, why would anyone leave the country when you can find a high-paying gig just by knowing the right people locally? 😵

Sanja Galic, is that you?😁