2.  Main – do the best job possible for the employer. Responsible, reliable, flexible, and honest USE TIME RESPONSIBLY RESPECT THE RULES WORK SAFELY EARN YOUR PAY

3.  Make sure you are compensated fairly for the work you do  Supplying what you need to do your job, providing safe working conditions and making sure you are treated fairly on the job  Employee Support  Safe Working Conditions  Workers Compensation  Fair Labour Practice – NB Labour, protection from discrimination, sexual harassment  Performance Evaluations – probation period

4.  Determined by a number of factors, including your experience, difficulty of work, and the number of people competing for the same job,  Pay period differ – weekly, biweekly, semi monthly, monthly  Hourly rate or Salary  Deductions –  Benefits  Tips

5.  Keep a positive attitude  Respect yourself  Respect others  Resolving Conflict

6.  Ethical Behavior (internal guidelines) right from wrong  Does the choice comply with the law?  Is the choice fair to those involved?  Does the choice harm anyone?  Can I live with the choice without embarrassment and guilt? TAKING RESPONSIBILITY – IF YOU MAKE A MISTAKE ADMIT IT - LEARN FROM YOUR MISTAKES

7.  The food service industry offers many advancement opportunities  Advancement may involve a promotion or be at the same level  Qualities need for advancement  Show initiative – willing to take on new tasks and responsibilities. Don’t wait to be told.  The desire to learn – continue education or training – formal classes, workshops or independent study

8.  Can be uncomfortable  Always leave on good terms – you may want to return or obtain a letter of reference  Always give at least 2 weeks notice  Work as if you were keeping the job.