@assam.alhameed89: خبز يابس للبيع😂😂#foryourpage #fypシ゚ #foryou

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Wednesday 30 September 2026 15:52:54 GMT

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أمل بالله :

هههههه شيخ

2026-09-30 16:32:34

2

ام ليان :

يخزي العين عليه والله ههههههه

2026-09-30 17:56:23

1

أميرة إدلب :

اي والله لهيك مابرد ع الخاص

2026-09-30 17:41:13

1

Xadija Akid :

😂😂😂😂👍

2026-09-30 19:03:51

1

❤ ر وٌ ر وٌ ❤ :

👌👌🤣🤣🤣🤣🤣🤣

2026-09-30 17:22:00

1

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Your restaurant’s standards are only as high as what you tolerate. Years ago, a restaurant manager told me in an interview: “Be there five minutes early. One minute late is a verbal warning.” I agreed. On my first training day, I arrived fifteen minutes early. My trainer arrived eleven minutes late. Apron in his hand. No rush. “Don’t worry. As long as you’re not more than five minutes late, they don’t care.” The next day, I showed up ten minutes late. That became my routine. They told me the standard. Then they taught me the real one. Restaurant staff training happens in moments like that. A server walks past a dirty table. A senior bartender talks down to a new hire. A manager sees it and lets it go. Everybody watching learns what gets accepted. Including your A players. Hospitality leadership means backing the standards you expect your best people to uphold. Leave them carrying those standards alone, and you give them a reason to look elsewhere. The people you allow to set the example are also teaching your next hire. So ask yourself: What have I tolerated for too long? Who consistently makes this team stronger? What conversation am I avoiding? Write the answers down. Pick the conversation. Have it. Restaurant culture is built through daily coaching, accountability, and follow-through. Restaurant growth means carrying those standards into every shift and every location. Your managers need to demonstrate them, reinforce them, and address the moments when they slip. Your next hire is already learning what you tolerate. Make sure it matches what you promised in the interview. #RestaurantLeadership #RestaurantTraining #HospitalityLeadership #RestaurantCulture #RestaurantManagement

Your restaurant’s standards are only as high as what you tolerate. Years ago, a restaurant manager told me in an interview: “Be there five minutes early. One minute late is a verbal warning.” I agreed. On my first training day, I arrived fifteen minutes early. My trainer arrived eleven minutes late. Apron in his hand. No rush. “Don’t worry. As long as you’re not more than five minutes late, they don’t care.” The next day, I showed up ten minutes late. That became my routine. They told me the standard. Then they taught me the real one. Restaurant staff training happens in moments like that. A server walks past a dirty table. A senior bartender talks down to a new hire. A manager sees it and lets it go. Everybody watching learns what gets accepted. Including your A players. Hospitality leadership means backing the standards you expect your best people to uphold. Leave them carrying those standards alone, and you give them a reason to look elsewhere. The people you allow to set the example are also teaching your next hire. So ask yourself: What have I tolerated for too long? Who consistently makes this team stronger? What conversation am I avoiding? Write the answers down. Pick the conversation. Have it. Restaurant culture is built through daily coaching, accountability, and follow-through. Restaurant growth means carrying those standards into every shift and every location. Your managers need to demonstrate them, reinforce them, and address the moments when they slip. Your next hire is already learning what you tolerate. Make sure it matches what you promised in the interview. #RestaurantLeadership #RestaurantTraining #HospitalityLeadership #RestaurantCulture #RestaurantManagement

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