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George Webb Restaurant Work Values
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Daily Duties at George Webb Restaurant:
Information not Available
What they like about George Webb Restaurant:
Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.
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Information about George Webb Restaurant
Company Rank: 4.0 out of 5
Average length of employment : 4 years
Average salary of employees: $25,000
These are some of the questions we asked our climbers about their experiences with George Webb Restaurant:
| 05| | ||
| Were your performance expectations clearly communicated? | 4.0 |
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| Were you recognized for meeting or exceeding expectations? | 4.0 |
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| Did you feel like your personal contribution was important? | 5.0 |
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| Was your career path clearly outlined and discussed? | 3.0 |
| 03| | ||
| I would recommend this as a place of employment. | 2.0 | |
| I believe in the purpose of this organization. | 3.0 | |
| I would work for this organization again. | 2.0 | |
| I feel employees are fairly compensated. | 3.0 |
Climbers who worked at George Webb Restaurant had these interests:
| Books | |
|---|---|
The Physiology of Taste |
a discussion of culinary art, written in 1825 by noted gastronome Jean-Anthelme Brillat-Savarin. |
| Zen and the Art of Motorcycle Maintenance |
An Inquiry into Values. |
| Larousse Gastronomique |
The Encyclopedia of French Cooking. |
| The Joy of Cooking |
The best basic cooking reference book that I know of. |
| La Repertoire de la Cuisine |
Details of classic French sauces and soups. |
