The problem is people with no experience won't accept entry-level jobs
[QUOTE=MrWhatever; 1435140]This response provided some lulz.
With that said, yall are super paranoid, but I can understand why. But it just sucks for the newbies as yall expect reports, but since some of us are "newbs," we lack reports, so we need info on spots to go to in order to provide reports, yet we can't get that intel so we can't provide reports.
Funny how that works out.
Kinda like places trying to hire for a position, but every place that wants that position wants at least 3 years experience, but the people trying to get the job are TRYING to get the experience.[/QUOTE]You say you can't get intel, so you can't provide reports, but there is a ton of open-source intel here to lead you to good options. There are many, many ads on Craigslist, Backpage, the City Paper, and other places with leads on girls and places to try. The intrepid newbie will read back 25 pages on the boards, look through the ads for places that interest him, Google phone numbers for reviews and reports or warnings, which are found here and on a bunch of other review boards, and will then make up his mind to roll the dice on the best options he finds.
If he hits the jackpot with a great session, he has something to report. If it's a mediocre session, that's also something to report. If the session is a complete disaster and waste of time and money, again, he has something to report.
We all went through (and continue to go through) that process of reading, researching, and rolling the dice to gain experience and post reviews, and to continue hobbying. Girls leave town, places close, places open, and we have to start all over with no regulars.
The positions that are open to all are dishwasher and busboy. Work hard and dirty for a month or two, and you'll make it to line prep and fry cook, and the experienced chefs will start sharing recipes and kitchen tips by private message. Keep researching and reporting for a few more months, you'll be sous chef, with a direct line to lots of cooking secrets, and by this time next year, you'll be saucier, master baker, or chef de cuisine.