Quote:
Originally Posted by upthesaukee
I certainly wouldn't hold it against an applicant if they worked at a restaurant that is perceived to have bad service...maybe that is why they left!  |
So it took them five years to figure out the problem and left or they were the problem?
I'm filtering applications not conducting interviews.
Do you know the difference between table side service and a deli counter? I'm not insinuating that I'm looking for either but trying to help you understand the difference in skill level.