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  • Upcoming Events

    • 30 March 2024 02:00 PM Until 03:00 PM
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      All Appliantology tech members are invited to join in this workshop on all things Appliantological: bidness, customers, tools, troubleshooting, flavorite brewski, whatever. Webcams and microphones are open and live!
      This workshop is also a great time for any students at Master Samurai Tech to bring any and all questions about the coursework. We're happy to walk through any concepts you're having trouble with. Think of it like office hours with your teachers. 
      If you have a specific appliance problem you'd like us to talk about, post it here! We need a problem statement and a PDF of the tech sheet or schematic so we can all see it on screen share. If you have a PDF that isn't already in the File library here at Appliantology, send it to us by attaching it to the contact form. 
      Also, follow this Calendar Event so you'll get notified of new posts here. Look for the "Follow" button either at the top of the topic on desktop or below the topic on mobile.
      Who: This workshop is only available to tech members at Appliantology.
      When: Saturday, March 30 @10:00 AM Eastern Time.
      Where: Online via Zoom
      How:
      Click here to go to the forum topic with the registration link. If you're interested, register now. Arrive a couple minutes early to make sure your connection is working. Set a reminder for yourself for this workshop so you don’t miss it.  And check out past workshops here: https://appliantology.org/announcement/33-webinar-recordings-index-page/

commercial appliance techs - advice requested


tommytech

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I would be working for an established co,willing to train me,hourly wage is about $5 more an hour

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If they're willing to train you on the commercial side I would say it's worth trying and gaining that knowledge. 

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I'm no expert, but rather than dealing with residents, etc ..

I'd rather deal with business owners / managers ...

They may have more money

They may be in more of a hurry ($$$)  to

"fix the fridge, my meat will spoil"

"fix the air conditioning system, my customers are getting angry"

etc ..

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Thanks for the advice,been kinda bored for awhile now in residential-maybe change is what's needed...

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I do about 80% residential ........ 15% commercial/restaurants......and 5%  coin-op laundromats..........The comm/rest. they do not complain about the bill.............They want it fixed, now..... Reg is correct on a few items......Frozen steaks and sea food is expensive to throw out if spoiled............An oven is an oven and refrigeration is refrigeration...........Just bigger......Most of it is plain simple stuff...................................But, I hate having to work around the deep fryers/ ovens during business hours......

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  • 5 weeks later...

Ok,I'M gonna roll the dice

Edited by tommytech
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  • 1 month later...

Been at it a few weeks now,HUGE learning curve,but so far all is well.never realized there were so many different appliances ,like cream dispensers,b.i.m's ,lots of 3 phase

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...  like cream dispensers,b.i.m's ,lots of 3 phase

$$$  :thumbsup:

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  • 3 weeks later...

I am a commercial service tech by employment and do residential on my own time. I got started in the industry as residential with GE then moved to a commercial only company. I love the money commercial pays and it is a good fit for me. However, residential is much easier in my opinion. Commercial pays better because the repairs are so much more expensive. People repair $20K dollar ovens and $400K dishwasher, they don't blink at a $1K repair. I average 122 completed calls per month with an average of $44K billed. Residential..... well I rarely right a $1k bill without the customer gasping for air.

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