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標題: side jobs [打印本頁]

作者: auyatyat 時間: 2009-12-8 19:07 標題: side jobs

除o左份full-time job,你o地放o左工或者weekends有無o係出面做side job/part time job?
full time 同side job 有無關係? 通常做d 乜?
純粹八卦..

作者: ricrick 時間: 2009-12-8 19:45

mr.t ?

作者: tiffiant 時間: 2009-12-8 19:51

my job too?

作者: myversa 時間: 2009-12-8 20:27

no, no side job.

I did have one and was totally different than my main job. I was restaurant owner, server...

作者: Arsenal 時間: 2009-12-9 09:25

no, no side job.

I did have one and was totally different than my main job. I was restaurant owner, server...
myversa 發表於 2009-12-8 21:27

Dr. Jamie Chan 出沒注意~!!!

作者: myversa 時間: 2009-12-9 09:31

who is dr. Jamie Chan?

作者: somewhereintime 時間: 2009-12-9 09:33

1# auyatyat

I have many side jobs, in fact, I spend more work time on side jobs than anything else.
Some jobs are volunteering, i.e. community lunch programs, Consumer Advisory etc.
Some are occasional, i.e. Elections Canada position

作者: somewhereintime 時間: 2009-12-9 09:34

who is dr. Jamie Chan?
myversa 發表於 2009-12-9 09:31

Self-proclaimed Dr. JJ

作者: yuusaku 時間: 2009-12-9 09:43

the owner of 芝穎豪園 and 芝穎美容

who is dr. Jamie Chan?
myversa 發表於 2009-12-9 10:31

作者: myversa 時間: 2009-12-9 09:46

the owner of 芝穎豪園 and 芝穎美容

yuusaku 發表於 2009-12-9 10:43

so do you mean I am her? no la. I already quit my restaurant.

作者: Catpiano 時間: 2009-12-9 10:20

I need one soon .. since basically, my wife has NO income now ...

作者: peter236 時間: 2009-12-9 11:42

so do you mean I am her? no la. I already quit my restaurant.
myversa 發表於 2009-12-9 10:46

Jamie is a male person. You can open a restaurant with chef ma.

作者: Arsenal 時間: 2009-12-9 21:45

so do you mean I am her? no la. I already quit my restaurant.
myversa 發表於 2009-12-9 10:46

I was just kidding...

作者: tofu 時間: 2009-12-9 22:08

sorry, kind of off topic, did j. chan sold all his 芝穎美容? heard that he is only the promoter of 芝穎美容 now

作者: mibu 時間: 2009-12-10 01:24

i have 3 side jobs other than my regular day time job. 1 is night time after work. 1 is weekend saturday night. 1 is on call

作者: myversa 時間: 2009-12-10 08:39

I was just kidding...
Arsenal 發表於 2009-12-9 22:45

I realize that.

just do not want to be mistaken as another person.

作者: rockypath 時間: 2009-12-10 09:22

You can open a restaurant with chef ma.
peter236 發表於 2009-12-9 12:42

myversa, will you consider the suggestion made by peter236?

will you consider ever stepping your foot into food business again?

作者: myversa 時間: 2009-12-10 09:56

myversa, will you consider the suggestion made by peter236?

will you consider ever stepping your foot into food business again?
rockypath 發表於 2009-12-10 10:22

never say never. When the opportunity knocks again, I might. But not with the same cook though. Even his food is good but his business sense is bad.

作者: rockypath 時間: 2009-12-10 10:36

Even his food is good but his business sense is bad.
myversa 發表於 2009-12-10 10:56

What do you mean by bad business sense? Did you have an agreement or common understanding that one is taking care of the cooking or kitchen operation and one is more focus on management and development?

作者: myversa 時間: 2009-12-10 10:47

What do you mean by bad business sense? Did you have an agreement or common understanding that one is taking care of the cooking or kitchen operation and one is more focus on management and developm ...
rockypath 發表於 2009-12-10 11:36

I treated him as business partner; whatever I thought would improve restaurant business and suggested to him; he never took them. He was doing business like in Malaysia. Whenever he wanted to do something, he just went for it without consulting me first. Whatever we discussed in the business meeting, and AGREED to do, he never followed it the next day.

Maybe he thought I was too young to understand restaurant business and he had been in restaurant for his life;

He also liked to blame things on others and he never took fault of anything.

Tons of other things too..

never do business with partner... trouble bounded to happen.

作者: fibbi 時間: 2009-12-10 11:04

阿媽教落，千祈唔好同朋友做生意，唔係就連朋友都無得做。

作者: somewhereintime 時間: 2009-12-10 13:18

21# fibbi

Restaurant business is considered high risk business,
successful rate is relatively low. And it is definitely not the place for making quick money.

作者: sheep 時間: 2009-12-10 13:21

21# fibbi

Restaurant business is considered high risk business,
successful rate is relatively low. And it is definitely not the place for making quick money.
somewhereintime 發表於 2009-12-10 14:18

走數

作者: somewhereintime 時間: 2009-12-10 15:15

走數
sheep 發表於 2009-12-10 13:21

Is it the only thing that cross your mind?
There could be other very complicated issues.

作者: myversa 時間: 2009-12-10 15:18

sometimes after you opened your business, it's not as easy to just leave and run away.

作者: somewhereintime 時間: 2009-12-10 15:26

sometimes after you opened your business, it's not as easy to just leave and run away.
myversa 發表於 2009-12-10 15:18

Yes, you just signed a loan from your landlord, most people do not realize that
the lease is a legal contract required personal guarantee.
$5,000 monthly rent x 3 year lease simply means that you owed the landlord
$180,000, no matter you open for business or take a vacation.

作者: 毅字 時間: 2009-12-10 15:36

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作者: somewhereintime 時間: 2009-12-10 15:40

27# 毅字

you make 5 cents selling one 649 ticket

作者: 毅字 時間: 2009-12-10 15:44

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作者: fibbi 時間: 2009-12-10 16:56

28# somewhereintime

Does it affect by the ticket amount?
Selling a $100 ticket and selling a $2 ticket should give a different commission right?
(Yes I have seen old cauasian guy bought $100 lotto ticket...)

作者: fibbi 時間: 2009-12-10 17:12

26# somewhereintime

But I have seen a few cases which the owner does seem to "escape" wor...

I can still recall the NY Cafe (on Cambie and 16 Ave (2nd floor). One day there is a notice posted on the door that it is forced to close since it didn't pay 10 months rent (or more)... something like that...can't remember details...

作者: somewhereintime 時間: 2009-12-10 19:02

I 31# fibbi

Yes, there are always exceptions , depends on the terms on the lease.
A  commercial realtor always have the lease drawn up for each property,
usually 2-3 month deposit is required then they may put a lien on your
house. When the rent is 2 months in arrear, they may seek court order
to liquidate the restaurant. A Baliff would  seize all the valuable and auction off.
The fund from the auction would pay the landlord and any expenses incured.
I have witnessed a case:  the franchisee bakery cafe owed 2 month rent,
the baliff stormed in with court order, removed everything from the premises
in less than an hour, really scary.

作者: sheep 時間: 2009-12-10 20:45

Is it the only thing that cross your mind?
There could be other very complicated issues.
somewhereintime 發表於 2009-12-10 16:15

I'm simple, can't think complicated

作者: sheep 時間: 2009-12-10 20:47

theres a new 649 booth in aberdeen, how can he/she survive? the owner doesn't even sell news paper nor snacks. aberdeen's rent is like next to robson
毅字發表於 2009-12-10 16:44

family business, like the post office

作者: kingsway 時間: 2009-12-10 21:22

Yes, you just signed a loan from your landlord, most people do not realize that
the lease is a legal contract required personal guarantee.
$5,000 monthly rent x 3 year lease simply means that you ow ...
somewhereintime 發表於 2009-12-10 16:26

That require personal guarantee to lease a place? No wonder there are so many empty places for leasing nowadays.

Is that true that if you can find a new talent for the landlord, he/she may let you walk away?

作者: rockypath 時間: 2009-12-10 23:58

never do business with partner... trouble bounded to happen.
myversa 發表於 2009-12-10 11:47

Partnership is always a difficult thing to manage and prosper.

A friend of my sister closed his restaurant sometime this year. There are three main reasons for the failure.

1) They have way too many shareholders. It is difficult to get people to agree on something and it is even harder to implement the issues they agreed on.

2) Chef is always a big challenge to deal with. The turnover rate is very high (either the chef quit or they had to replace the chef). It is very difficult to find someone is skilful and trustworthy. One of the most difficult challenges is food consistency. The taste and quality of the food just goes up and down along with the mood of the chef.

3) Their business volume dropped dramatically due to the economy downturn.

Nevertheless, he said he certainly learned a lot (in a hard way) from this failure, but he will be much better prepared if there is a new opportunity arises.

作者: somewhereintime 時間: 2009-12-10 23:59

35# kingsway

If you sell the business, the new tenant may be able to pick up your lease,
but then, the Landlord may ask the new tenant to start with a new lease, all depends.
You cannot sell a business without a lease, because the buyer cannot predict what
the rent will be. I always advice my client to draw up their lease, or get a lawyer to
audit the lease for your protection, and make sure you include the term that
"the lease is transferable" in case you want to sell the business.
Some tenant just "Walk out of lease" leaving all the chattels behind.
then the landlord would make a value assessment and add to the rent over 1 or 2 years
period.

作者: myversa 時間: 2009-12-11 10:24

36# rockypath

1) I totally agree with you on this. It's very hard to get partners or shareholder to agree on something and it is easier to blame on others if it failed. I can give you one example, when we joined the business, I often went there to help after my regular work and all day Saturday and Sunday without any kind of pay. For that half of year, I just asked for approximately four days off for my wife and I, three was to go to the states' Black Friday and one was for my birthday. He got pissed off by saying that how come we can get days off and stuff like that. We always found substitutes for him and paid the substitutes out of our own pockets and we did not get any pay. Anyway, I got labeled as "not Hard work Partner"...

2) so it's best for cook to be one of the partner or shareholders so he would think good for the company. If not, not only he would leave some days for better pay or did the thing his own way (refer to my other thread about my temp cook when the main cook went back to Malaysia.) He made some unsafe food practice and I already told him not to do it; still he thought he was the big shot and we did not dare to close the restaurant. If I know where he works now, I would post it out and tell people not to go because of his cooking ethic.

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