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Anamoose Bakery/cafe Phone Number
Additional information about the business.
Information | Details |
---|---|
Business Name | Anamoose Bakery/cafe, North Dakota ND |
Address | 807 1st St W, ND 58710 USA |
Phone Number | +1 (701) 465-3236 |
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Understanding Dialing Instructions for Calls to and within the US
- Outside the USA: When you are making a phone call to a number in the USA from outside the country, you need to start with the country code "+1". The "+1" is the international dialing code for the USA.
- Inside the USA: When you are making a phone call to a number within the USA from another number within the USA, you do not need to include the "+1" country code. You can simply dial the 10-digit local number.
In summary, the presence of "+1" depends on whether you are dialing internationally (from outside the USA) or domestically (from within the USA).
Opening Hours for Anamoose Bakery/cafe
This instruction means that on certain special reasons or holidays, there are times when the business is closed. Therefore, before planning to visit, it's essential to call ahead at +1 (701) 465-3236 to confirm their availability and schedule. This ensures that you won't arrive when they are closed, allowing for a smoother and more convenient visit.
Application Procedure for Anamoose Bakery/cafe
- Submit Complete CV: Before inquiring about job vacancies at Anamoose Bakery/cafe located at 807 1st St W, ND 58710 USA, you need to provide a complete CV (Curriculum Vitae) detailing your qualifications and professional background.
- Send CV if Qualified: If your CV meets their criteria and fits the required qualifications for the position, you should send it to them.
- Contact or Visit: Initially, you should either call +1 (701) 465-3236 or visit their office (by appointment only) to discuss your application further.
This process ensures that applicants understand the initial steps involved in applying for a position with Anamoose Bakery/cafe and encourages them to engage directly with the company to discuss potential opportunities.
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