Caterer.com > Careers advice > Life at work

To live in or not to live in

Tue, 18 Sep 2012 12:15:51 +0100

In most cases, hotel jobs, restaurant jobs and pub jobs are more than just wage earners — they're a lifestyle. The hours aren't the standard 9-5 and can change from one day to the next. This is why a lot of employers offer the option to live in.

Although the idea of not paying rent (common in most cases) can be very appealing, the decision needs careful consideration, as this is not just a new job, it’s a new home and in a lot of cases, a new town or city.

Is it right for your situation?

The first thing to consider is the accommodation itself. Does it suit all your needs?

The downside: Do you have a family that would come with you and if so, is is there enough room, and is this OK with your new employer? They may not want to live above a busy pub or bar. If children are involved, it's worth investigating whether it's an appropriate place for them to live. For example, does the pub/bar/restaurant open late and is it noisy? Is there live music on certain nights, for instance?

The upside: If you'll be living alone, it's a great option, as there will be plenty to do and the environment gives you an automatic opportunity to meet new people and get involved with the local community.

Clocking off

The downside: In any job, if you're going into a senior position, you'll probably be responsible for closing and opening the venue, but it usually falls on the person living there to deal with these responsibilities more than anyone else. Early-morning deliveries will most likely be down to you to save on paying another member of staff to be there earlier than necessary.

The upside: Deliveries only usually happen only once a week and considering the place may not open until around 11am, one early morning is better than many have it! There will be no rushing for the bus in the morning, just roll out of bed and straight into work. At the end of your shift, there's no travelling either, which works out well on a cold February night when trudging through the snow at midnight doesn't seem much fun.

Home sweet work

The downside: It’s important to establish a difference between your home and your work, in order to maintain a healthy work-life balance, which can be somewhat difficult. In some cases, the kitchen for the venue can be within the manager’s flat, which means you may have a chef or kitchen staff in there a lot.

Another issue that may crop up is that some flats don’t have a kitchen and the main kitchen for the venue is the only place for you to cook. Some managers choose to keep their doors open, so staff can use it as a break area. It's your choice how open you have your accommodation, but if you like it a certain way it's best to check what's expected before hiring the moving van.

The upside: If you're a sociable person looking to make new friends, this could be the perfect place. You can have people back to yours as well after a night out so they can spend more at your venue without the worry of driving home!

The finances

The downside: The flat, however, will be seen as a taxable benefit if there's no rent — just as a company car would be — and this will be reflected in your wages. It's important to understand this and calculate how much will be deducted from your pay, otherwise you may get a nasty shock at the end of the month.

The upside: As with most jobs with accommodation, it comes as part of the job offer, so there's usually no rent to pay. This can mean saving a lot of money, which is always a good thing! You'll also save on travel.

There's also the option to make money from the place as well. If you have a spare room/rooms, you could rent out the space. This will usually be to the staff, who can then be paid less for shifts - a great way to keep the wage percentage down.

The accommodation of the workplace will be your home — hopefully for some time — and you should look at it as you would view any other new home. Living in can be great, but it 's a big change, as with any move, and should be considered carefully before you make your decision.

- How to make a real fresh start in a new job
- Does size matter? Moving from a small hospitality business to a large chain
- Life on a budget

Job searches:

- Search for Travel jobs
- Search for restaurant jobs
- Search for pub jobs
- Search for bar jobs
- Search for catering jobs
- Search for live-in jobs
- Search for chef jobs
- Search for kitchen jobs

- Search for chef jobs in Glasgow
- Search for chef jobs in Aberdeen
- Search for chef jobs in Edinburgh

Does hospitality cater for disabled workers?

Tue, 18 Sep 2012 12:15:22 +0100

You'd be forgiven for immediately thinking of someone in a wheelchair, but a disability can be any physical or mental impairment that limits one or more major life activities.

Impaired vision or hearing, learning difficulties, even conditions like epilepsy all come under the disability banner.

Statistics show that in Britain, nearly one in five people of working age (7 million, or 18.6%) has a disability, but only 50% of them are in work compared to 80% of the able-bodied community.*

Christopher Rawstron, vice president of operations, UK and Ireland, for the InterContinental Hotels Group, is committed to recruiting and developing employees from this massive talent pool. He has been working closely with local councils and job centres by holding open days in InterContinental Hotels.

"The hotel industry embraces diversity, because it is naturally diverse in nature. There are so many different hotel jobs that someone could do, and we welcome many different sorts of guests, so naturally our workforce is going to reflect that.

"In fact, the natural lean towards shift and flexible working can actually be an advantage in many cases, because it means your work fits more easily around things like appointments or commuting outside rush hour."

Intercontinental Hotels have brought the issue of disability in employment into sharper focus in recent years.

"Our first open day was held in Edinburgh in 2006, where we invited jobseeking members of the disabled community to come down to spend the day with us," continues Christopher.

"We identified people who could go straight to interview. We then sent others on a pre-employment course, developed with the help of Jobcentre and the RNIB, which gave them an introduction to basic customer service, food hygiene, presentation skills, etc.

"Those that chose not to pursue a role with InterContinental walked away with transferable skills they could then take to another company, so nobody really lost out!"

So, are hospitality jobs suitable for a person with a disability who wanted to swap careers or get back to work?

Many hotels, restaurants and bars are members of the Employers' Forum on Disability (EFD), the world's leading employers' organisation focused on enabling companies to become disability confident by making it easier to recruit and retain employees with disabilities.

Christopher says it's simply about awareness, education and challenging perceptions. "You cannot limit the opportunities of anyone by your own expectations. It's not a case of saying 'you couldn't do that,' it's about asking what you can do to help them.

"The average cost of making reasonable adjustments to accommodate an employee with a disability is around the £100 mark. It could be something as simple as printing on a different colour of paper or increasing the size of the font you use."

Facts and figures

There are currently 1.3 million people with disabilities in the UK who are available for and want to work.*
Employment rates vary greatly according to the type of impairment a person has
Only 77% of people with a disability have work related qualifications, compared to 91% of the rest of the population.*
Employees with disabilities are proven to stay loyal to a company for longer. Sickness rates are also lower.

With thanks to Liz Nightingale from the EFD and Christopher Rawstron from Intercontinental Hotels Group

*Office for National Statistics - Labour Force Survey, Jan - March 2009

Further links:

- Office for National Statistics Labour Force Survey
- Employers' Forum on Disability
- Back to Life at work
- Search for hospitality jobs

- Search for chef jobs in Glasgow
- Search for chef jobs in Aberdeen
- Search for chef jobs in Edinburgh

10 reasons why hospitality jobs are great

Mon, 19 Sep 2011 12:07:33 +0100

According to the 2009 Trends & Statistics survey by the British Hospitality Association (BHA), around 1.9 million people now work in the industry. The chances are, if you’re reading this, you’re one of them. You probably also know exactly why your industry is so popular, and why so many people want to work in it. Yes, the shifts can be long and tiring, but you'll rarely find someone with a hospitality job who doesn't have a passion for it. Here are just ten of the reasons why a career in hospitality is well...great!

1. You make people’s day

Whether you’re a concierge in a hotel, or a kitchen porter working behind the scenes, or even if you’re involved in the management of a hospitality business, every time you come into work you’re making someone's day that little bit better. Your business is all about people. It’s not about widgets or spreadsheets; it’s about making people happy. So much so that there's a dedicated website for it! Check it out and join in the Smiles of Britain Campaign.

2. It’s creative

As well as being a people-oriented industry, hospitality is creative. You are creating a product — be that food, drink, or an experience — and there's always scope to dream up new ways of making it more enjoyable for your customers.

3. It opens a door to the world

Every country in the world has a hospitality industry, and the skills you learn here are readily transferable, meaning that a career in hospitality can very easily be the key to discovering new countries, new culture and new people. If you're considering taking your skills abroad, our sister site, Catererglobal.com, is the place to go for international hospitality jobs, cruise ship jobs and jobs in the Middle East.

4. There’s no need to get stuck

There is such enormous scope within the hospitality industry that there’s never any need for you to get stuck in one niche. You could very easily stay with the same employer and in the space of a few years, move between receptionist jobs, reservations manager to concierge and beyond. Where else could you get that sort of variety?

5. You can take on early responsibility

Just as there is the potential for rapid horizontal movement, you can also make your way up the ladder very quickly in hospitality. If you work hard, acquire your qualifications, get on with customers and colleagues, and show initiative, very soon, you'll find yourself in a senior position managing people and projects.

6. Not 9-5

If you’re the sort of person who likes getting up at the same time in the morning, having the same breakfast, putting on a suit and tie, and then catching the same train into the same office, day after day after day, then hospitality probably isn’t for you. It involves a great deal of variety, not only in terms of the hours you work, but also the work you do during those hours.

7. Clear route in

There is a clear set of hospitality qualifications that are accepted across the industry and there are hundreds of places up and down the country where you can train to achieve those qualifications. You can find out more about getting qualified in our dedicated training section.

Springboard, the hospitality charity, can help you with entry-level qualifications, or you can contact the National Skills Academy for Hospitality to find out about their accredited courses.

8. Great perks

If you work in an office then the perks probably don’t go much further than a dismal Christmas party with cheap drinks, dire music and everyone looking a bit awkward. In hospitality things are different. After all, we’re here to help our customers have fun, so we can also make sure we share some of that fun with each other in the form of employee perks. Rubbing shoulders with celebrities and gourmet meals are just some of the perks those in hotel jobs could enjoy.

9. Great atmosphere

In any workplace, there are always colleagues you don't get on with, and one or two who are a bit unfriendly, but the good news is that not many work in hospitality. We don’t hire people who are unfriendly to our customers, which is why the hospitality industry contains some of the most vibrant, lively and fun people you’ll ever meet.

10. It’s a safe bet

People always need food, drink and somewhere to sleep, don't they? So, even in shaky economic climates like the recent credit crunch, the hospitality industry is relatively secure. In fact, in late 2009, Bob Cotton, CEO of the BHA said of the recession:

"The past 12 months [since October 2008] have been some of the most difficult the [hospitality] industry has experienced for many years, but it is noticeable that both hotels and restaurants are surviving, largely unscathed."

So what are you waiting for?

- How to restore a good work-life balance
- Negotiating a pay rise after the credit crunch
- Marcus Wareing - how to succeed as a chef
- How to get a promotion - for normal people

Job searches:

- Search for hotel jobs
- Search for restaurant jobs
- Search for bar jobs
- Search for pub jobs
- Search for catering jobs
- Search for chef jobs

- Search for hospitality jobs

How will the new Government affect hospitality workers?

Wed, 25 May 2011 10:14:29 +0100

The slogan ‘it’s the economy, stupid’ famously helped Bill Clinton become US President back in 1992. Politicians here in the UK were saying pretty much the same thing during the recent General Election campaign — though there was probably more talk about the colour of politicians’ ties than the colour of their money.

With the Conservative Party and Liberal Democrats trying to forge an economic recovery together, , it’s going to get very interesting. Traditionally, the two parties have had radically different approaches to the economy, but now they‘ll have to put aside their differences and cherry-pick the best bits of both their economic policies:

National Insurance – scrapping the ‘jobs tax’

The main topic of interest for anyone in employment, hospitality or otherwise, is the Government’s plans to scrap Labour’s proposed increase of 1p in the pound for National Insurance (NI) contributions, paid for by both employers and employees (usually taken out of your pay, alongside income tax). This is good news for those looking for hospitality jobs, too: the Conservatives and leaders of some of the biggest businesses in Britain branded this proposed rise a ‘jobs tax’, arguing that the extra cost to businesses would stop them from hiring new people. This has now been scrapped.

Income tax – more money in your pocket

The other key element is the proposed change to the personal allowance for income tax. Currently, the best part of anyone’s income is the first £6,000, on which you don’t pay any income tax. The Conservatives agree with the Liberal Democrat proposal to raise this level to £10,000 over the long term (for those earning under £40,000 per year). This is good news for those in entry-level hospitality jobs, as with a proposed increase of £700 to the threshold from April 2011, this could mean an extra £140 in your pocket — which the Government hopes you’ll spend to help the economy get going again.

Other plans

Further afield, there are plans to help stimulate the economy and generate new jobs.

In addition, the Government will seek to boost the economy AND protect the environment by helping to set up a high-speed national rail network. This could potentially help the hospitality sector by creating better links to tourist areas, which means easier journeys for hospitality workers who live far from their jobs, and higher visitor numbers to those areas. Although the positive impact of this might be balanced out by manifesto plans to halt the proposed third runway for Heathrow.

But, as with any period of change, it isn’t all good news. The other parts of the new coalition Government’s economic recovery plan might prove harder to swallow for those looking for hospitality jobs.

Immigration - limiting economic migration

For those coming to work in UK hospitality from outside the EU, things are about to get tougher. To deal with immigration, the Government is planning on introducing an annual limit on the number of economic migrants coming to live and work from outside the EU, though details of how this would work have yet to be spelled out. However, this is good news in a way, as it will make competition for hospitality jobs less fierce for those already in the country.

Unemployment – getting tough on benefits

The new Government will be tightening up on jobseeker and unemployment benefits. As part of this crackdown on unemployment, those claiming jobseeker’s allowance will have to demonstrate their ‘willingness to work’ in return for benefits and will have to join organised welfare-to-work programmes sooner, rather than job hunting alone.

Those under 25 will have to join a programme after six months of continuous unemployment or earlier. There is also agreement to end the various welfare-to-work programmes and introduce one single programme, putting greater pressure on those providing these services to get people off benefits and find a job sooner.

Pensions and working time – calling it a day

Anyone looking forward to retirement may have to put their plans on hold for a while longer! There are plans to get rid of a default retirement age and raise the age at which you can receive a state pension from 65 to 66.

And for anyone waiting for the end of the day —never mind the end of their working life —there will be a move to reduce the application of the working time directive in the UK (which, for some professions, limits the working week to a maximum of 48 hours and guarantees at least four weeks of paid holiday).

The wider economy

The new Government’s biggest and most important job is to reduce the deficit (the county’s debit) by £6 billion. The Coalition has pledged to achieve the bulk of this by reducing Government spending rather than by raising taxes. There has been much argument about what this will actually mean for the economy, but the Conservatives have, for now, won the argument and will set about reducing the debt sooner rather than later. How this will impact the hospitality sector remains to be seen.

Indeed, the Conservative-Liberal Democrat coalition has had to throw out the old rule book as British politics enters unknown territory, with unprecedented cuts to public spending on the horizon. As for a sustained economic recovery, the proof, as they say, will be in the pudding — and only time will tell what it will taste like.

- Coming to work in the UK - all you need to know
- Jobseeker benefits explained
- Life on a budget

Job searches

- Search for hotel jobs
- Search for restaurant jobs
- Search for contract catering jobs
- Search for pub/bar jobs

The 7 signs you're working too hard

Wed, 25 May 2011 09:59:55 +0100

According to the Unite Health and Safety Unit, those who work more than 48 hours per week are doubling their risk of serious heart conditions compared with those working 40 hours or less.

We all have those times when it seems like all we do is work. But how do you know when you're working too hard? If any of the below sound familiar, it might be time to assess your work-life balance.

1. Dropping the ball You've made a stupid mistake and people want answers. When your brain tries to focus on a hundred things at once, it gets overloaded and disorganised. It's no good being at work if you're not doing your job properly. High levels of the stress hormone cortisol can have a signifcant negative effect on memory*. Slow down. Delegate. You don't want a reputation for being unreliable.
2. Losing your temper That woman in front of you is taking far too long; doesn't she know you're in a hurry? You asked that person to do one simple thing and... Stop and take a deep breath. If you're getting irate at mundane things like getting stuck in a slow moving queue, or you're doing something yourself because you haven't got the time to correct it if it's wrong, the worst thing you can do is attack everyone else for it. Getting angry isn't going to help - it just makes you look bad.
3. You've fallen off the face of the planet Your voicemail is full, your Facebook wall consists almost entirely of 'where are you?' posts. You can't remember when you last spoke to your mum and you keep meaning to text your best friend back but you haven't got round to it. Oh, and you completely forgot about that birthday drinks thing last week. Schedule some time to give a friend a call, have a vent and find out what's going on in their life as well. You'll feel better for it.
4. You look like hell There's no easy way to say it. You've got more bags than Terminal 5, your belt hasn't got enough holes in it any more, and your skin tone is more 'wet clay' than 'alabaster'. And how long have you had that cold, by the way? When your body is deprived of sleep, rest and proper nutrition, it'll turn to its muscle and fat reserves for energy. Your immune system is impaired and your body becomes susceptible to minor bacteria and viruses. Fruit is great food on the go and it'll give your system a much needed vitamin boost. But don't use it to replace proper meals!
5. The microwave has become your best friend Stopping at the petrol station to grab a lasagne from the chiller cabinet is no a substitute for a decent meal. Ordering mushy peas with your fish and chips doesn't count towards your five a day either. If you're asking your body to perform beyond its normal capacity, you need to give it some proper food - not the type that comes in a plastic tray with a foil lid. An omelette with a generous helping of salad is nutritious and low in saturated fat - and it's ready in under ten minutes.
6. Exhausted but can't sleep You're drinking coffee or tea to get you through the day because your body is crying out for sleep, so what happens when you finally get to bed? You're wide awake. Caffeine has a half life of roughly four to six hours. That well-deserved cuppa you have when you get home? It's still in your system when you go to bed - disrupting what little sleep you're getting. Switch to decaf or fruit juices with natural, healthy sugars towards bedtime. Sustained high adrenaline levels do nothing for stress, heart rate or general health. Put aside some time to do absolutely nothing. Have a long bath with a good book so you can wind down.
7. You're in competition with yourself You're boasting about how many hours you've done this week already. You scoff at friends who say they're tired and you're secretly quite proud that you're surviving on about four hours of sleep per night. It's almost become a compulsion to work longer and longer hours or more shifts. It's the same buzz that exercise addicts get from pushing their bodies to the limit.

In a nutshell

Workers in hospitality are passionate about their jobs and the industry. If you work in this sector, you may be at risk of a work-life imbalance as your job can sometimes involve long hours. Working shifts also means you may not socialise when your friends do, so you could be missing out on vital relaxation time.

*Report by Washington University School of Medicine, June 1999

Further links:

- Expert advice on how to restore your work-life balance
- How your employer can help with your work-life balance
- Shift worker? Caterer.com members share their top tips for life on a shift pattern
- Back to Life at work
- Search for hospitality jobs

How to restore a good work-life balance

Wed, 25 May 2011 09:59:26 +0100

Finding the right work-life balance is an important part of being happy at work. We all know how dedicated to your jobs you hospitality lot are, but most of you know the tricks to maintaining equilibrium.

Getting the balance right between work and the other things in life can be tricky. Juggling work with caring for children or elderly relatives, studying, working in the community, or making time to meet up with friends can be difficult. Getting it wrong can lead to stress and unease, so finding that balance is crucial to our wellbeing.

Dr. Dawn Hillier, managing director of Accomplishing Wellness Ltd, specialises in working with employers and employees to develop work and lifestyle wellness programmes. Dawn has more than 30 years of experience in the health and wellbeing sector and gave us some practical, useful advice on what you can do to restore vital balance in times of stress.

1. Learn how to prioritise

The real trick is not to manage time but to manage yourself. Take a leaf out of Dr. Stephen Covey's book, The Seven Habits of Highly Effective People. Habit three is about prioritising and putting first things first.

Have a look at this simple time matrix and see where you need to fit the different parts of your life:

URGENT

NOT URGENT

IMPORTANT

Quadrant 1

Pressing matters
Crises and panics
Firefighting
Deadline-driven projects

Quadrant 2

Prevention
Relationship building
Planning and preparation
Social life and recreation

NOT IMPORTANT

Quadrant 3

Interruptions
Phonecalls and emails
Reports and meetings
Impromptu meetings

Quadrant 4

Trivia
Busy work
Time wasting and slacking

To put it simply:

Spend less time in Q1
Say ‘no!' to Q3
Stop slacking off in Q4
Gain increased time in Q2

2. Count your blessings

Keep a daily diary. It sounds crazy, but those who write about the things they are grateful for have improved moods, better coping behaviours and a better sense of physical well-being. Grateful people have less post-traumatic symptoms following a stressful event, so it makes sense to pre-arm yourself by thinking about all the things that you are grateful for - even if it's just that the sun is shining!

Spend an hour of your day outdoors. Take a walk in the park, or do some gardening. Being out in natural surroundings has been shown to have beneficial effects on well-being and mental health.

3. Improve your sleep

Getting six to eight hours of sleep per night will make your feel healthier. Your organs will work better and your skin will be healthier too, making you appear more youthful. Now there's an incentive to get an early night! If you're a troublesome sleeper, try one of the following:

Have a snack
If you have trouble drifting off, the right bedtime snack may help promote a more restful night's sleep. This does not, however, include midnight ice cream raids from the freezer. Sorry.

Studies show that a small, tryptophan-enriched snack an hour before bed helped people sleep better and promote morning alertness. Foods that provide a dose of tryptophan include bananas, dairy, nuts, eggs, soybeans, tuna, and chicken. Tryptophan is needed to produce melatonin and serotonin, which are vital factors in sleep and mood regulation.
Avoid booze
Although a nightcap or three will make you drowsy, the effect is short-lived and you'll often wake up several hours later, thirsty and unable to fall back to sleep.

Alcohol will also keep you from falling into the deeper stages of sleep, where the body does most of its healing. And let's face it, work is never fun with a hangover, even a mild one.
Exercise
Engage in an activity for at least 30 minutes every day and you may find you sleep better. However, don't exercise too close to bedtime or it may keep you awake. Studies show exercising in the morning is best, so dust off that gym kit and get your trainers on!

With thanks to Dr. Dawn Hillier www.accomplishingwellness.co.uk

Further links:

- How do you know know when you're working too hard?
- How your employer can help with your work-life balance
- Shift worker? Caterer.com members share their top tips for life on a shift pattern

- Back to Life at work

- Search for hospitality jobs

The colleagues from hell - and how to survive them!

Tue, 24 May 2011 16:50:11 +0100

We’ve all got one, or had one: a boss or colleague who makes your working day a misery. Whatever the problem, it’s essential to your sanity, wellbeing and performance that you effectively tackle issues with difficult co-workers, so you can continue to shine.

Some faces to look out for:

The Backstabber: whether it’s personal gossip or blame for work problems, having one of these in your working life means you need eyes in the back of your head.
The Brown Nose: these shameless attention-grabbers make the workplace atmosphere unpleasant. The most convincing can even steal coveted jobs and promotions from more deserving employees.
The (deluded) Alpha Male/Female: they might think they’re driven and talented, but they’re not. They’re bossy and just want to be in charge. And if you get in their way, you’ll regret it.
The Stirrer: always making trouble, if you’ve got a meddlesome gossip on board, the team will suffer.
The Unwelcome Flirt: OK, some people like a little flirting at work, but this guy or girl doesn’t know where to stop. And that's when it becomes harassment.
The Lazy One: when someone won’t do their share, both individuals and the team can get resentful about carrying them.
The Unhygienic One: in the busy, hot kitchen environment, those in chef jobs would be forgiven for getting a little warm, but some people just plain smell. What will your customers think?!
The Misery Guts / Drama Queen: some people are never happy, while others are continually in crisis – and neither are shy about sharing their grumbles with you.
The Bully: one of the worst, the bully goes out of their way to upset others and rule the roost.

Whether they’re having a go, having a flirt, or having a moan, just don’t get dragged down to their level. Stay calm and don’t get upset or involved in slanging matches. Try to stay neutral by listening carefully and saying little.

Stay cool

Keep an eye on your temper: if a situation starts pushing your buttons, give yourself time out by walking away (but not storming off!). Avoid confrontations and be the voice of reason.

Look for solutions

Bear in mind that the problems you find annoying might be based on some real concern, frustration or problem. But remember: you didn’t make your colleague difficult, and you can’t fix them. If there are accusations, gossip or nasty whispers afoot, openness is the best policy. Talking things through as a team can work wonders, whereas one-on-one muttering breeds dissatisfaction. And getting together to deal with a bully, brown-noser or backstabber can reduce everyone’s stress.

Specific approaches

Disarming a Backstabber: approach them and ask them (calmly!) to spell out whatever accusations they’re making, without getting angry or blaming them. Once they know that you’re onto them and you won't sit still for it, they should back off.
Taking on a Brown-Nose: steal their spotlight by doing an amazing job and making good suggestions of your own. Nothing will divert the boss’s attention like outstanding work. Just bear in mind a Brown-Nose can quickly become The Backstabber if they feel usurped!
Dealing with an Alpha: Stay reasoned and calm but persistent with these people. Push them and they’ll bite back like a cornered rat, so don’t make them defend their position, but ask them to explain it..
Personal hygiene: This is really a manager's responsibility — if you complain politely, they should step in. But if it’s down to you, be quick and polite. Go somewhere private and be matter-of-fact and businesslike about what you’ve noticed. If you’re not the only one with a gripe, don’t dwell on it — it’ll save them wondering who else has been talking about them.

If things get out of hand

If you have to deal with serious bullying or harassment of any kind, you should definitely expect help from your employer. Start by dealing with the problem informally, perhaps with an employee representative (like a trade union official), someone in HR, or your manager or supervisor. The next step is a formal complaint using your employer's grievance procedure.

Realted articles

- The 7 signs it's time to change jobs
- How to deal with bullying at work
- Why you're scared to look for a new job

Job searches:

- Search for hotel jobs
- Search for restaurant jobs
- Search for contract catering jobs
- Search for pub/bar jobs

- Back to Life at work

The 7 signs it's time to change jobs

Tue, 24 May 2011 16:19:36 +0100

How do you know when the time’s right to move on? We all know how easy it is to get attached to hospitality jobs, to your colleagues and your customers. It can be very easy to get comfortable, to slip into a rut, and before you know it you’ve become that moody employee that everyone’s avoiding.

Here then are seven signs to look out for. If you find yourself showing any of these, maybe it’s time to start looking for a new challenge?

1. You only communicate with your colleagues to complain about work

Back when you were fresh and enthusiastic, you used to make an effort to get to know your colleagues. You enjoyed chatting with them about work and even socialising with them after hours. Now, you rarely talk to them, and when you do it’s mainly to grumble about the boss, your hours, or a customer who’s really wound you up.

2. People are promoted past you

Take a look at the people who are senior to you. Did they join the organisation after you? If so, it’s a good sign that you’re stagnating, that perhaps you’re not performing as well as you could do, or that your managers don’t appreciate your efforts.

3. You can’t remember the last time you learnt something at work

Without a constant challenge we can’t hope to stay fresh. We can’t hope to be excited by our work. So, whatever field you work in, whatever level you’re at, if you’re not learning something new then it’s time to move on.

4. You can’t remember the last time someone told you you’re doing a good job

In every single management training course they’re told to reinforce good performance with positive feedback. If you’re not getting that sort of feedback then something is obviously wrong. You might not be doing a bad job, but could you be achieving more elsewhere?

5. You don’t want your boss’s job

It’s the classic answer to that tricky interview question: where do you see yourself three years from now? Answer: doing your job. Managers like to hear it. It convinces them that they’re hiring a dynamic, ambitious and motivated person. If you’ve reached the point where you no longer want to do your manager’s job then on a subconscious level you’ve probably lost interest in your current job.

6. You tune out in team meetings

Team meetings can be dull, and let’s be honest everyone tunes out some point. But keep a track of how often you’re doing it. If you find that more often than not you’ve heard it all before, or none of it’s really that interesting to you, and instead you’re thinking about what you’ll have for lunch, then it might well be time to blow the dust off the CV.

7. You spend your day off dreading the next morning

Finally, think back to when you first got this job. Remember that feeling when you first felt you’d cracked it, that you could do the job. Do you remember how you used to look forward to your next shift?

If now the thought of another eight hours on your feet, seeing the same colleagues, serving the same customers, in the same venue makes your heart sink, then don’t put up with it any longer. There are thousands of great bar jobs, restaurant jobs, catering jobs, and hospitality jobs of all types out there

Resolve to take action right now, and start looking for a job you enjoy.

Further links:

- Need help with creating a job-winning CV? check out the CVs section
- Back to Life at work

- Search for hospitality jobs

How to get ahead in contract catering

Tue, 24 May 2011 16:11:58 +0100

Louise Wymer, director of catering company, Catering Academy, was the only representative from the hospitality industry shortlisted in the Veuve Clicquot Business Woman of the Year 2010 Awards. She spoke to Caterer.com about how she’s found success in contract catering.

First, tell us how you felt about being shortlisted for the Veuve Clicquot Business Woman of the Year Award?

It’s lovely, but I have to say that in this industry it's a team effort.

So, take us back to where your career began.

It all started in conference and banqueting, but I reached a point when working late nights and weekends were no longer ideal. Moving into contract catering was a way of staying in hospitality without the hours.

But how did you get from there to owning your own company?

I took a job at Charlton House back when they only had three contracts. I was inspired working for the founder Robyn Jones, but I needed to move on. I worked for a few more independent caterers but they kept on being bought by the multinationals. I just didn’t want to go through another acquisition, so I decided to start up my own independent company.

Wasn’t that a risk?

Well, I saw it as an opportunity to take ownership. The worst that could have happened would be that I would lose some money. But that is a defeatist attitude. You have to believe in yourself. I launched in January 2005 (with two partners) and now have 723 staff.

What gets you out of bed in the morning?

The fact it gives me variety and it’s not office-based. I get an adrenalin rush from taking over a contract with a demotivated F&B team and developing them. I like the feelgood factor of showing the client how we can improve the food and service. We have a varied client base. About 50% is education and the rest is B&I, health, pharmaceutical companies and commercial clients.

So, what’s your next challenge?

I’ve just taken three months off to look after my baby. I’m now concentrating on launching a healthy eating project, concentrating on wellbeing and nutrition in the education sector, and I’m developing a network of suppliers to improve sustainability.

Let us in on the secret of your success.

You have to have the courage of your convictions and believe in yourself. You also have to recognise where your weak spots are and address them. I always make sure the team is balanced to cover any of my weaknesses.

And what are your tips to the top?

The work environment is important – you need to find a job with the right culture. You need to come to work wanting to be the best you can be, rather than just doing what you are told. Don’t feel suppressed – you need to work where you can express yourself. If you feel downbeat then it’s time to change jobs.

Further links:

- For more information on Catering Academy, log on to www.catering-academy.co.uk
- Back to Life at work
- Search for contract catering jobs
- Search for hospitality jobs

Marcus Wareing - how to succeed as a chef

Tue, 24 May 2011 15:59:30 +0100

Michelin-starred chef Marcus Wareing is at the peak of a glittering career. Having cooked his way through some of the best restaurants in London, he’s been running his own acclaimed restaurant, Marcus Wareing at the Berkeley, since 2008. Here he reveals his route to the top and spills the beans on how to become a chef, and what qualities would secure you a job in his kitchen.

Your CV is pretty impressive – can you give us a taste of it?

Well, I began my cooking career at The Savoy in 1988 when I was 18 and then went on to Le Gavroche where I learned more about classic French cooking under Albert Roux. In 1993, I joined Gordon Ramsay as sous chef at the newly opened Aubergine restaurant and stayed with him for 15 years, heading restaurants such as L’Oranger and Petrus. Now, of course, I run my own restaurant at the Berkeley Hotel in London.

You’ve had a very glamorous career. Tell us more about your achievements?

Winning rosettes and Michelin stars and starting my own restaurant have been my biggest milestones. I guess other high points have included winning the Chef of the Year Catey in 2003 and the Restaurateur of the Year at the Tatler Restaurant Awards in 2004. I’ve also published two cookery books – “How to cook the perfect ...” and “One perfect ingredient”

Do you owe your success to any lucky breaks?

You don’t really recognise a lucky break at the time – it seems intuitive. I guess there’s an element of being in the right place at the right time, but the key to succeeding as a chef is hard work and sacrifice. What else should young chefs be doing to succeed? You should be listening and learning from more experienced chefs in the kitchen. I’d say everyone I’ve worked for has been a mentor – I recognised that they knew more than me. I think it goes wrong if young chefs think they know better than their boss.

Do you rate catering college qualifications?

Yes. I think getting a qualification at college is an important piece of apprenticeship that gives chefs an outline of cookery. For instance, all over the world, the best way to cook a fish stock is for 20 minutes. College also gives young chefs a good grounding in why we do certain things in a kitchen, such as why you wear chef whites, how to look after them and so on.

How do you prefer a job application to come in?

It doesn’t matter whether it’s by email, letter or telephone, but I will judge each application on whether it’s clear and accurate.

Recruitment in a kitchen is unlike anywhere else in hospitality, can you talk us through it?

I’ll invite you into the kitchen for a trial. Sometimes a chef will come in on a day off, but usually you’ll come for three or four days. I can’t remember the last time I did a sit-down interview. I usually sit down with you at the end of the day, but I’m more interested in the way you cook. A short trial tends to be unpaid so you may only be allowed to watch service. However, my brigade is not allowed to use chefs on trial as dogsbodies. All potential recruits are looked after.

Tell us what you look for during a trial experience

What I’m looking for is how you present yourself – whether you put your whites on without being asked, whether you’re clean and well-presented. I’ll be impressed if you’ve invested in better quality whites, but if you present yourself unshaven or unclean, I’ll send you home. I’m also watching to see how you set up a work area, how you walk round the kitchen and if you show respect. More than anything, I want to see you engaged rather than leaning on walls, yawning or looking bored. If you really want a job, you’ll jump through hoops to get it.

What gets you the job?

At the end of the trial I’ll you ask what you’re looking for in terms of a position. If you’re clever, you’ll say you want to start at the bottom and work your way up. Those who say they want to jump into a chef de partie or sous chef role straightaway always fail. If you show you’re prepared to get 10 or 15 years of experience and work your way up, then you’ll probably succeed. If I see that you’re good enough to progress, you could be promoted from commis chef in a matter of weeks or months.

How hard is it to get into a good kitchen?

Before the recession, chefs could walk in and out of jobs, but now there’s not such a shortage of talent, so you need to prove your commitment more. You need also to show you’re prepared to learn and listen to the advice of more experienced chefs.

- If you still need to tackle writing your hospitality CV, our how-to guide will get you started.
- Discover the ins and outs of interviewing at a five star hotel

Job searches

- Search for chef jobs
- Search for sous chef jobs
- Search for chef de partie jobs
- Search for commis chef jobs

- Search for hotel jobs
- Search for restaurant jobs
- Search for contract catering jobs
- Search for pub/bar jobs

Why you're scared to look for a new job

Tue, 24 May 2011 15:53:59 +0100

According to the latest quarterly Employee Outlook Survey by the Chartered Institute of Personnel and Development, only 42% of employees are satisfied with their jobs.

This begs the question: with so many great hospitality jobs out there and so many resources available for finding those jobs — why don’t more people change jobs?

But we’ve all been there, haven’t we? Stuck in a job we didn’t particularly enjoy, but not quite summoning up the energy, courage or determination to break out.

Here are some of the most popular reasons for staying stuck, and some advice for getting out of that particular rut. If you’re one of those thousands of people stuck in a job that’s not quite right for you, hopefully this will give you the motivation you need to make that move and improve your life.

So, what's holding you back?

Is it that your CV is old and updating it will take a lot of time?

You’re certainly right to want to get it spot on. No matter what sort of hospitality job you apply for, potential employers will want to see an impressive CV. But don’t let this put you off applying. Take a look at the CV section of Caterer.com where you’ll find all the advice you need on how to write a killer hospitality CV in no time at all. Then just put aside some time to work on your CV and cover letter, and make sure you do it.

Maybe you’re worried about your employer finding out you’re looking for a new job?

If so, you’re not alone. Loyalty is a fine thing but, remember, this isn’t a marriage – looking at other jobs isn’t cheating on your current employer!

You are quite within your rights to investigate your options and if you see one that gives you a new challenge, better pay, a chance to develop your skills, more suitable hours, or something else, you have every right to apply for it. If your employer wants to keep you they should give you a promotion, a pay rise, some training, better hours, or whatever it is that you need.

If you’re still worried, bear in mind that on Caterer.com you have various privacy options. You can post your jobseeker profile so employers can find you and contact you, but without them being able to see your name or your CV.

Perhaps you just don’t know how to proceed?

Again, you’re not alone. Very few people have a definite plan for how they want to develop their careers. We’re all making it up as we go along! Maybe spend some time looking at the job profiles section of Caterer.com. It will tell you what’s involved in every type of hospitality job, from breakfast chef through to reservationist and operations director.

Are you short of time?

We’re all short of time. That’s why Caterer.com has a handy jobs by email function. It only takes a couple of minutes to set up a search for the type of job you want. When one becomes available, we’ll email you the details. It can save hours of trawling through databases, so why not set one up now? Alternatively, why don't you download the Caterer.com iPhone App and browse for jobs on the go?

Maybe you’re just scared of change?

Again, this is a very common reason why people remain stuck in jobs they don’t enjoy. The question is how long do you want to let that fear hold you back? Another month? Another year? Five years? A decade? The trouble is that before you know it, you’ve never done anything different and it’s just too late.

So, pluck up your courage now. Explore all your options, get your CV into shape, find a job that you’ll enjoy more and send off those applications. Caterer.com is full of advice and tools to help make it as easy as possible. What are you waiting for? It could be the best thing you ever do.

- We look at the 5 things to avoid on your hospitality CV
- Still not sure? Here are the 7 signs it's time to change jobs
- And if you fancy changing roles, read our job profiles to find your perfect hospitality career
- Maybe you want a complete change of scenery? If so, check out the Caterer.com location guides

Job searches

- Search for hotel jobs
- Search for restaurant jobs
- Search for contract catering jobs
- Search for pub/bar jobs

- search for hospitality jobs

How to make a real fresh start in a new job

Tue, 24 May 2011 15:47:20 +0100

So you’re starting a brand new job. It’s the right time to plan how you’ll make a great first impression – the first step to getting ahead quickly.

Know your place

Absorb all you can about your new employer before you arrive. Learn about their style, their philosophy and their corporate culture. Try your network of friends and colleagues to see if anyone knows any of your future co-workers and ask to be introduced before you arrive on your first day.

Once you’re there, work out what your sphere of influence is and how far your responsibilities extend. You’re not trying to find out how little you can get away with, but how much you can shine. To do this, you need to know:

Your main objectives and responsibilities
Your priorities and how much time to spend on each task
What your superiors and colleagues will expect of you
What kind of feedback you’ll get from your supervisor or manager
How your job fits into the team structure
What you’ll have in terms of people, money, products and services

Change isn’t a four letter word

Make sure you’re open to change. Start by recognising the differences between your old company and the new one – there are bound to be some, and they won’t all be bad. Respect your new company’s processes and attitudes. You don’t want to walk in and alienate people by changing or picking at everything. If you find yourself saying, "At my old company, we did it like this..." think whether that way really was better – or just what you’re used to.

But if you do see ways to improve things based on what you saw in your old job, don’t be shy about suggesting them.

A friend to everyone

As soon as you arrive, smile a lot and be friendly. Get to know your co-workers and their interests. Don’t dismiss anyone as unimportant, whether you’re the lowliest minion or the top manager.

Identify the people who can help you and join in with social events, even if it’s just drinks after work. There’s no point being bright and good at your job if no one knows who you are.

Leave your old job, not your old friends

If you can, take some time off between jobs, to give you time to stop being immersed in your previous workplace. Leaving friends behind can be very difficult. And if you can go away for a week or so (or pretend to...) it also ensures you don’t get into the habit of taking calls with questions or requests from your old employer.

But do stay in contact with the right people from your old place. You never know when you’ll need valuable contacts. If you can sort the wheat from the chaff, you could soon be using your industry network to help your new company.

Don’t talk down your old job or company, and be discreet about former employers. The hospitality industry can be a close-knit world, and your new colleagues may know and love some of your old workmates. Plus, it doesn’t give a great impression of your working style.

Put some feelers out

We’ve mentioned networking before, as it’s a great way to find help with everything from finding a new job to getting top inside info. You might not think of yourself as a “networker”, but this just means using any contacts (friends, ex-colleagues, even clients) to your best advantage.

As well as your home-grown contact list you can use professional networking organisations, such as www.arena.org.uk or www.hospitalitycareernetwork.com. There are even social networking sites and online forums created specifically for the hospitality industry, like www.hotcatuk.com, who also arrange monthy netwrking events in London. other sites include www.barexchange.com and www.wineandhospitalitynetwork.com.

- The 7 signs it's time to change jobs
- Does size matter? Moving from a small hospitality business to a large chain
- Why you're scared to look for a new job
- 6 things you can do right now to improve your CV

Job searches:

- Search for hotel jobs
- Search for restaurant jobs
- Search for bar/pub jobs
- Search for contract catering jobs

- Search for hospitality jobs

How to get a promotion - for normal people

Tue, 24 May 2011 15:45:49 +0100

Very often the best way to take the next step up the career ladder is to move to a new company. But it’s not always the case. Before you look for another job in hospitality, check out your chances of promotion at your current company. After all, it does have its benefits — apart from anything else, you know the people there.

That, though, can be the greatest stumbling block. People who’ve known you for a while in a particular role can find it difficult to imagine you in a more senior role. You can easily find yourself pigeonholed unless you do something to change how people see you. And the onus is very much on you to do the work here. It’s up to you to reinvent the ‘work you’.

So how do you do that?

Ask this question of most career guidance experts, and they’ll probably give you a list of tips like this:

Dress like the executive you want to become
Turn up before your boss
Leave after your boss
Never miss an opportunity to point out your achievements and abilities
Contribute vocally to team meetings
Demand extra responsibility

The problem is that all too often, this doesn’t make people want to promote you; it just makes them think you’re a bit odd.

Here’s how normal people go about getting a promotion.

1. Tell your boss what you’re thinking

First, tell your boss that you’re interested in a promotion. Explain that you've been doing your current job for a while, point out how well you are performing in this role, and let him or her know you're ready for a fresh challenge.

Make it clear that you hope your current employer can provide this challenge, but if not, you may have to look elsewhere. Don’t deliver this as an ultimatum, just as an honest description of your situation.

2. Find out how this can happen

Having made your position clear to your boss, ask what needs to happen for that promotion to be possible. If he or she says it isn’t going to happen, then give thanks for his or her time, update your CV, and start looking for a new job.

It’s very unlikely however that bosses will say this. Managers appreciate staff who are upfront and constructive with them. They much prefer it to people secretly looking for new jobs. Just keep in mind though, that you can hardly be given a promotion if there just isn’t a role available. However, if you’re willing to relocate, there may be opportunities farther afield within the business, so make sure your boss talks to the regional manager about other opportunities.

It’s likely your boss will need some time to devise a plan of action, so schedule another meeting. At this meeting your boss should detail the skills, knowledge and experience you will need in order to achieve this promotion.

3. Negotiate the plan

Let’s be realistic. Your boss knows that giving you a promotion is going to cost them more money. This means they may want to put it off for as long as possible and so present you with a plan that takes longer than you want, or than is necessary.

If that does happen, don’t be afraid to negotiate with them. Point out the skills, knowledge and experience you already have. Remember, if you feel they are being unreasonable you can at any point thank them for their time and start looking for a new job.

4. Do your part

Once you have agreed a plan of action, make sure you deliver your side of it. Where possible, do even more than agreed. Whether it is training, longer hours, extra responsibility, or something make it clear that you are capable and enthusiastic.

It may well be that you need to start doing some of the points listed above. If you don't have to wear a uniform at work, it may well be more appropriate to dress smarter, or to contribute more vocally to team meetings, and so on. Just make sure it's appropriate to the situation, and it looks normal.

5. Review progress regularly

As part of the plan, agree regular meetings where you and your boss will review progress on the agreed plan. You will have done your part, so you need to hold your employer to doing their part. If they fail to deliver, then you may have to accept that your promotion isn’t likely to happen at that company.

If this does happen, then don’t despair or feel like you’ve wasted time you could have spent finding a new job. Take the skills you’ve learnt, the experience you’ve had, and add them to your CV. Then log onto Caterer.com and start looking there for a fresh opportunity – make your boss sorry they missed the chance to promote you!

Job searches:

- Search for hotel jobs
- Search for restaurant jobs
- Search for bar/pub jobs
- Search for contract catering jobs

- Search for hospitality jobs

The worst ways to quit a job

Tue, 24 May 2011 15:45:32 +0100

Well you've probably all heard the infamous story of how JetBlue Airlines flight attendant Steven Slater quit his job by activating the emergency evacuation chute, sliding down it and making a break for freedom with a stolen beer in his hand.

And of course let's not forget Elyse Porterfield from LA, who wrote her resignation on a series of whiteboards and emailed the photos to her office (although this was later revealed to be a hoax).

So we on the careers advice team were wondering: has this sparked a trend for 'creative quitting'?. And how do you go about it if you don't have a plane to jump out of? Never fear! Here's our (tongue in cheek) look at quitting with style.

1. Be brave

Ignore all those people who advise you to approach it carefully. At an exciting time like this you don’t need them niggling away about resigning with grace, and ensuring you keep on good terms with your soon-to-be ex-colleagues. It’s not like you’re going to be calling on these losers for references in the future is it? And of course once you step out that door the chances of you ever having to work with any of them again is zero.

2. Be strong

You might find yourself having second thoughts about quitting. After all, these are people who you’ve seen every day possibly for several years. During that time you’ve got to know them. Apart from anything else they’ve given you work and an income for all that time. And it wasn’t so bad working there was it? You had some good times.

Don’t start thinking like this. Think too carefully about it and you might miss this chance to quit. A new job is always better than an old one. Stay strong.

3. Don’t give notice

Sure, it’s in your contract, but who worries about boring bits of paper like that? Tell them you’ll stay till the end of the day and for your leaving drinks, but after that you’re just a memory. No one likes people hanging around.

4. Build up to it

There’s nothing management likes less than an employee who, as soon as they’ve decided to move on, tells them immediately in a face-to-face meeting. They prefer it if you drop a few hints first, maybe take a day or two off pretending to be sick, and then tell some of your colleagues. If they hear it on the rumour mill first it gives them more chance to get used to the idea.

5. Be honest

You’ve spent quite long enough biting your tongue and putting up with the stupid way management runs things. This is your chance to tell them what you really think. So, don’t waste it. Tell them exactly what they do wrong and don’t mince your words. They’ll thank you for your honesty.

6. Don’t waste time on a handover

Remember when you joined the company there was that loser who spent a whole fortnight trying to tell you how to do your job? You didn’t listen to him, and the mug who takes over from you isn’t going to want to hear your opinions either. So don’t waste your time trying. In any case you’ll be too busy telling everyone about the great new job you’ve got lined up.

7. Cut loose on your leaving do

No doubt the gang will want to give you a proper send-off. (Ignore the jibes about ‘wanting to be sure you’ve actually gone’. They’re only joking. They’ll miss you really.) So, go out in style. Take full advantage of any free drinks on offer. Be the loudest person there and don’t let anyone steal your limelight.

If there’s someone you’ve never got on with make sure that, towards the end of the evening, you tell them exactly what you think of them. Or if there’s someone you’ve always had your eye on but haven’t done anything because they’re married or something boring like that, then once you’re properly drunk make a pass at them. You never know, you might get lucky. And if nothing else it’ll make sure they’re still talking about you in years to come.

- The 7 signs it's time to change jobs
- How to make a real fresh start in a new job
- Why you're scared to look for a new job

Job searches:

- Search for hotel jobs
- Search for restaurant jobs
- Search for bar jobs
- Search for pub jobs
- Search for catering jobs
- Search for chef jobs

- Search for hospitality jobs

Moving from a small hospitality business to a large chain

Tue, 24 May 2011 15:44:31 +0100

Whether you’re starting out in a hospitality job or moving on, you’ll need to decide whether to join a big chain or a small setup, where the environment is a little more personal.

There are, of course, advantages and disadvantages of both. Paul Berncastle started his working life as a kitchen hand in a small restaurant in Cornwall before working his way up to his current managerial position – executive housekeeper at a Crowne Plaza Hotel in London, part of the massive InterContinental Hotels Group.

"Starting at a small restaurant is important, he explains, because it gives you a chance to see the operation of the entire business and get the bigger picture. Smaller companies may also suit you for their less formal approach and the fact your good work is more visible."

Relationships

A possible downside, however, is there are more opportunities to clash with others, such as with picky managers who like things done 'just so'. With just a few people in the business, a personality conflict could endanger your career and damage your morale. There are also fewer places to seek a resolution: if you argue with your manager, there could be no-one to step in on your behalf.

At a large hotel, says Paul, human resources departments are there to help resolve disputes.

Close to the action

At a smaller hotel, you have the satisfaction of knowing exactly who you’re working for, rather than profiting a faceless shareholder. You also get to experience the satisfaction that comes from a spell of good business as you will be closer to the action. But then again, having the owner watch over you all the time might not be so good.

Smaller outlets are also more vulnerable to daily affects on the economy. As Paul explains: “Large outlets often have a solid client base that makes them less reliant on day-to-day occurrences, such as the vagaries of the weather. Because conferences and events will be booked months in advance, managers will know exactly how many staff they need on shift and won’t need to disappoint anyone by asking them not to come in, or pay someone to do nothing..

Rights and perks

The large organisation is also a lot more likely to offer training, support and career development. If you do well in your appraisals, it can be pretty hard to stay in the same place – you’ll inevitably end up being promoted if you can demonstrate to them that you are committed to the business and prepared to work hard.”

Wherever you work, you have a legal right to a contract of employment which sets out your rights and responsibilities while at work, though the contract can sometimes be verbal. The larger the establishment, the more likely it is that you’ll be given a formal, written contract which sets out precisely how much holiday, sick pay and other entitlements you’ll get. You may also get other things, such as assistance with childcare, which a small employer may offer only on an informal basis. Although a smaller hotel is more likely to allow you to occasionally bring your little one in if they have the sniffles.

Stay or go?

As Paul concludes: “You might like to stay at a small organisation because of the comfort of always knowing who you’re going to be working with, or because you have more control over your working environment. But many crave the need to move up the chain – something that's much easier when working for a business with thousands of employees, worldwide.”

Job searches:

- Search for hotel jobs in london

- Search for hotel jobs
- Search for restaurant jobs
- Search for bar/pub jobs
- Search for contract catering jobs

- Search for hospitality jobs

Caterer.com > Careers advice > Life at work

To live in or not to live in

Is it right for your situation?

Clocking off

Home sweet work

The finances

Related articles:

Job searches:

Does hospitality cater for disabled workers?

Further links:

10 reasons why hospitality jobs are great

1. You make people’s day

2. It’s creative

3. It opens a door to the world

4. There’s no need to get stuck

5. You can take on early responsibility

6. Not 9-5

7. Clear route in

8. Great perks

9. Great atmosphere

10. It’s a safe bet

Related articles:

Job searches:

How will the new Government affect hospitality workers?

National Insurance – scrapping the ‘jobs tax’

Income tax – more money in your pocket

Other plans

Immigration - limiting economic migration

Unemployment – getting tough on benefits

Pensions and working time – calling it a day

The wider economy

Related articles

Job searches

The 7 signs you're working too hard

1. Dropping the ball

2. Losing your temper

3. You've fallen off the face of the planet

4. You look like hell

5. The microwave has become your best friend

6. Exhausted but can't sleep

7. You're in competition with yourself

In a nutshell

How to restore a good work-life balance

1. Learn how to prioritise

2. Count your blessings

3. Improve your sleep

Further links:

The colleagues from hell - and how to survive them!

Some faces to look out for:

Stay cool

Look for solutions

Specific approaches

If things get out of hand

Realted articles

Job searches:

The 7 signs it's time to change jobs

1. You only communicate with your colleagues to complain about work

2. People are promoted past you

3. You can’t remember the last time you learnt something at work

4. You can’t remember the last time someone told you you’re doing a good job

5. You don’t want your boss’s job

6. You tune out in team meetings

7. You spend your day off dreading the next morning

Further links:

How to get ahead in contract catering

First, tell us how you felt about being shortlisted for the Veuve Clicquot Business Woman of the Year Award?

So, take us back to where your career began.

But how did you get from there to owning your own company?

Wasn’t that a risk?

What gets you out of bed in the morning?

So, what’s your next challenge?

Let us in on the secret of your success.

And what are your tips to the top?

Further links:

Marcus Wareing - how to succeed as a chef

Your CV is pretty impressive – can you give us a taste of it?

You’ve had a very glamorous career. Tell us more about your achievements?

Do you owe your success to any lucky breaks?

Do you rate catering college qualifications?

How do you prefer a job application to come in?