BIYRO.COM - Project Management System

I quit my customer service job to become a freelancer. No longer feeling disrespected by customers has done wonders for my health Recent highlights: 1. Steffgen says being poorly treated by restaurant customers during the pandemic pushed her to pursue freelance writing full-time. 2. The transition from restaurant work to freelance writing has shored up my confidence and reminded me of a feeling I'd lost after years in customer service: pride in my work. 3. I still stay up late and wake up after nine like I did during my restaurant years, I take breaks in between assignments for hikes or yoga class, and I dedicate two or three days off a week to spend time with my husband #biyro #foodie #bar #love #dinner More: https://biyro.com/blog/freelance/i-quit-my-customer-service-job-to-become-a-freelancer-no-longer-feeling-disrespected-by-customers-has-done-wonders-for-my-health/

Behind bars, at home: Here's what's keeping bartenders busy post lockdown Quick summary: 1. I decide my menu based on what I can find at Mapusa market — usually some luscious mulberry, passion fruit, and plenty of cucumber, which I think is the most underrated addition to a drink, says VatsHomegrown spirits Abhirup Bhattacharyya, seasoned bartender-turned-brand ambassador for Maka Zai, a homegrown rum brand based out of Goa, says drinking habits have changed since 2020. 2. After a challenging pandemic pause, as parties move to homes and hotel suites, bartenders are using the creative freedom of freelance gigs to tailor inventive cocktails and experiences #biyro #mixology #bartenderlife #bartender #cocktail More: https://biyro.com/blog/freelance/behind-bars-at-home-heres-whats-keeping-bartenders-busy-post-lockdown/