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I plan to open and health restaurant/banquet hall. I have 25 years of food service experiences. Never held a position as restaurant mananger. But I’m currently working a business plan for success. I’m 48 years young, with an ambitious and mindset and determined to open a restaurant or catering business.Due to the being unstable, I trust God. I really need some professional advice and pointers.
What should I do when I sense that my manager is culturally biased against me?
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