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Sandwich Anarchist posted:Yeah, you right. I stopped posting because I was getting angry (obviously), but I took some time and talked to a couple different chefs I know about this to get their insight. This is awesome and you are awesome. I hope you can implement changes and work for the betterment of the industry at large. Thanks for being open minded and willing to embrace even the thought of change.
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Aug 2, 2017 00:13
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Sandwich Anarchist posted:Yeah we typically have a chat by nights end about whether or not we want to bring them on, and a couple 20s and a handshake shouldn't be hard to swing. It's never been about the money, we are doing well enough, it's just the precedent that we thought existed. Sometimes you need a push to get moving. I'm glad to see you reconsidering. Good on you. 'The way it's always been done' is why a bunch of really hosed up abuses of employees keep carrying on in the industry, and the regulatory bodies aren't funded well enough to do much about it on the individual level other than play whack-a-mole until it rises to stuff like corporate chains not paying OT chain wide. People doing right on the individual business level is the best solution we've got right now. Liquid Communism fucked around with this message at 00:44 on Aug 2, 2017 |
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Aug 2, 2017 00:18
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Sandwich Anarchist posted:Yeah, you right. I stopped posting because I was getting angry (obviously), but I took some time and talked to a couple different chefs I know about this to get their insight. Good on you, dude. I mean it. Both for knowing to stop posting when mad, considering opinions that made you mad when in a calm frame of mind, and considering changing your mind. None of that is easy. Hyperlynx fucked around with this message at 02:17 on Aug 2, 2017 |
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Aug 2, 2017 00:38
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Errant Gin Monks posted:Well good thing too, you could have been there and gotten a D He should have found out if the inspector was down.
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Aug 2, 2017 04:04
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The inspector gets down but unless you're into 50 Shades level of stuff, you won't like it.
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Aug 2, 2017 04:10
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Hey man, some people are into elbow length rubber gloves and being given an itemized list of your failings. Don't judge.
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Aug 2, 2017 05:45
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Staging is the practice that enables me, as an employed cook, to walk into a kitchen I find interesting and learn new stuff, free of hassle and concern for that kitchen's budget constraints. As much as I think you should pay serious prospective hires for their time in the kitchen, I wouldn't want to sacrifice the flexibility staging allows for being able to experience different food in different kitchens first hand as a journeyman. I guess I'm saying there is a difference between a stag and a working interview, and that stages shouldn't be paid while a working interviewee ought to be. Also, I've staged for free and ended up working for the fairest and most generous chef ever. I've also been paid for my stages by chefs who puff their chest out while they hand me a 90 dollar check, but they don't actually pay their cooks poo poo. i also find that kitchens that pay their stages tend to be in more corporate environments, and are generally less efficient, creative, and less desirable to work in.
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Aug 2, 2017 08:57
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The one true heezy posted:Staging is the practice that enables me, as an employed cook, to walk into a kitchen I find interesting and learn new stuff, free of hassle and concern for that kitchen's budget constraints. As much as I think you should pay serious prospective hires for their time in the kitchen, I wouldn't want to sacrifice the flexibility staging allows for being able to experience different food in different kitchens first hand as a journeyman. I guess I'm saying there is a difference between a stag and a working interview, and that stages shouldn't be paid while a working interviewee ought to be. This is pretty succinct, good post
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Aug 2, 2017 14:04
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Oh Christ. Someone said they spotted cockroaches in the golf course garage, which is the bottom half of the building the restaurant is in. I hope the boric acid I keep down for the ants also keeps them the gently caress out but I just know they're gonna come up through the water pipes or something horrible.
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Aug 2, 2017 14:57
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Just got racked by Easter European tourists last night. Which means I made my usual 20 % on most of my night but then got an average of 3% on four hundred dollars worth of sales.  That's the way the dice land sometimes.
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Aug 2, 2017 16:09
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Trebuchet King posted:Hm, an interesting development. On that notice, anything under $40 a head with an 18% autograt for servers--and you will need at least one while you hump service--is an insult. Don't do it for a loving penny less. Good luck. e; oh jesus i glossed over how it was a week long commitment. yeah, try a hundred per head for the week. AT LEAST. AT LEAST. thats just one meal provided on a week long basis. multiply that if they ask for breakfast, lunch AND dinner or if they want apps start thinking in terms of $3-4 per whores d'oeurvre. EACH. if they can party at the loving marina for a week but can't front that cash, then they're just loving with you. Sandwich Anarchist posted:Yeah, you right. I stopped posting because I was getting angry (obviously), but I took some time and talked to a couple different chefs I know about this to get their insight. Thank you for being cool and considering some new poo poo. Industries are no more or less than a collection of professionals and you demean your role as such in thinking problems are too large to be addressed. Willie Tomg fucked around with this message at 20:40 on Aug 2, 2017 |
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Aug 2, 2017 20:28
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There are more criteria for unpaid work to be legal than "did not directly benefit the company". Also the stage being slower than usual or having some detriment isn't sufficient if they're displacing someone else, or if they're occupying an otherwise unfilled position.
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Aug 2, 2017 21:33
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Discendo Vox posted:There are more criteria for unpaid work to be legal than "did not directly benefit the company". Also the stage being slower than usual or having some detriment isn't sufficient if they're displacing someone else, or if they're occupying an otherwise unfilled position. There are more criteria of course (the stage learns something, it is to the benefit of the stage, they don't displace employees, they aren't guaranteed a job, and both parties understand that there is no pay), but generally, in my experience anyway, a stage is never occupying an unfilled spot. They are there to shadow a station with a commis. Even before I was running a place, I had never seen a stage fill an empty slot; they are always an extra hand.
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Aug 2, 2017 21:45
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Hi there, Chef goon moving to L.A. from NYC. Got rid of our stuff, and our apt, and job Living with a friend. I have a recruiter working on a couple leads out there/applying to stuff. I am wanting to get back into hotels, and Im moving from across the country(figuring out now im probably going to have to fly out for a tasting soon) blind, and it looks like a going to take a pretty big hit on salary and title. This was to be expected, and kinda the price to pay for going corporate. I'm willing to suck it up for a year or two if it gets my foot in the door of a nice hotel over there. If memory serves me right, most of the chefs i worked under in hotels were all mostly from other cties and usually their foot in the door job, or a transfer from another property. All kinda coming together now. And while the money is better in stand alones, I am so ready to sell my soul for stability, security, and in the long run hopefully more money going corporate. Also since it looks like im going to have to do a tasting for just about worthwhile job out there, my wife and i are just thinking of saying gently caress it and just moving out there at the end of the month anyway. I can maybe afford going out there(i have to pay for this) like 4 days to do tastings.
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Aug 3, 2017 03:16
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Good luck dude.
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Aug 3, 2017 04:46
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 We hired some guy this morning and he quit in ten minutes....
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Aug 3, 2017 16:51
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A Man and his dog posted:
Did you get to gently caress him at least?
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Aug 3, 2017 16:54
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Sadly I didn't even get his name. The food truck came in and he was like "oh gently caress this poo poo isn't for me" RIP.
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Aug 3, 2017 16:55
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A Man and his dog posted:Sadly I didn't even get his name. I had a dishwasher quit his first night because he was "tired of washing pots and pans". RIP
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Aug 3, 2017 17:22
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We lost one after two days because he could not manage to stop arguing with the GM about anything she asked him to do. We're all guilty of challenging her on things we think are dumb and/or inefficient, but this guy was the one that apparently had no idea how to talk to someone that's your ultimate boss in a brand new job. Maybe because our GM is young and blonde and Californian people don't take her seriously, but they typically learn really quick where the line is (just shut up and make her happy).
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Aug 3, 2017 17:34
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Mezzanon posted:Did you get to gently caress him at least? A Man and his dog posted:Sadly I didn't even get his name. You didn't answer the question.
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Aug 4, 2017 04:40
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One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. Would intentionally making diarrhea noises with a squeeze bottle when he's present be too mean?
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Aug 4, 2017 04:49
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. As one of the few people who actually cleans the bathrooms, yes.
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Aug 4, 2017 05:00
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. nah
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Aug 4, 2017 05:30
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. hope he shat himself due to poor diet and excessive drinking and not foodborne illness
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Aug 4, 2017 06:36
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. I'm sorry but
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Aug 4, 2017 11:16
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Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. Reason for termination? My potentially mind altering PRESCRIBED medications could be a clear and present danger to myself and others. e: oh sure, I'll just stop taking those so I can go back to being a binge drinking ball of stress.
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Aug 4, 2017 14:21
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. Well that was fast. What now?
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Aug 4, 2017 14:40
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Republicans posted:One of our servers rushed through our kitchen to the back door facing the bathroom in a very urgent, panicked manner. About fifteen minutes later I go to the bathroom and find someone has explosively shat on the handicap stall floor. One of the other cooks went to check on him at some point and found him outside where he was coaxed back to work. oh god and because he was working, I assume he wasnt' the poor son of a bitch who cleaned that??
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Aug 4, 2017 14:43
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The Midniter posted:Well that was fast. What now? I applied around, already got some call backs for sous positions, and one catering manager position. I'll bounce back in a week or two no problem. I've also got a full size paycheck coming my way and 10k in my 401k if I absolutely have to. e: lawyer bud said I should sue them since the employee handbook prohibit s the use of antipsychotics, which is a violation of the ADA, but I doubt it's worth my time or effort.
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Aug 4, 2017 15:07
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Chef De Cuisinart posted:I applied around, already got some call backs for sous positions, and one catering manager position. I'll bounce back in a week or two no problem. I've also got a full size paycheck coming my way and 10k in my 401k if I absolutely have to. Do it. Likely he can get fees out of them, and gently caress them for that.
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Aug 4, 2017 15:11
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Chef De Cuisinart posted:I applied around, already got some call backs for sous positions, and one catering manager position. I'll bounce back in a week or two no problem. I've also got a full size paycheck coming my way and 10k in my 401k if I absolutely have to. what did we spend like the first four pages of this thread screaming about
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Aug 4, 2017 16:46
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Chef De Cuisinart posted:I applied around, already got some call backs for sous positions, and one catering manager position. I'll bounce back in a week or two no problem. I've also got a full size paycheck coming my way and 10k in my 401k if I absolutely have to. Joy is fleeting, dinner service is forever.
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Aug 4, 2017 19:01
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. So you're saying, they need a sous chef... 
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Aug 4, 2017 21:05
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. lol Owns.
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Aug 4, 2017 21:09
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. What the gently caress did you hit your head on... And why did you then drink an entire bottle of Tequila. And how did you not die?
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Aug 4, 2017 22:55
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THE MACHO MAN posted:oh god The golf course staff maintains the bathroom so I'm gonna say it makes us even for making special meals for the vegan guy they have. Left a helluva stain, too.
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Aug 4, 2017 23:02
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Chef De Cuisinart posted:Got fired from my dream job after I hit my head, passed out, and went on autopilot thanks to my anxiety meds and scared the poo poo out of everyone and drank a whole bottle of tequila. Well gently caress, sorry to hear that CDC, though I know you'll have no issue finding something else. I hope the mental health is doing alright. Take care of yourself.
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Aug 4, 2017 23:04
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Chef De Cuisinart posted:I applied around, already got some call backs for sous positions, and one catering manager position. I'll bounce back in a week or two no problem. I've also got a full size paycheck coming my way and 10k in my 401k if I absolutely have to.
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Aug 4, 2017 23:41
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Errant Gin Monks posted:What the gently caress did you hit your head on... And why did you then drink an entire bottle of Tequila. At the very least, uh, pursue your workman's comp for the head injury. Retaliating at people for getting hurt on the job is the biggest no no out there. if its a dream job, well, sometimes the result is 'i guess we have to suck it up and unfire this guy/give him his job back.'  Osha is your friend.
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Aug 4, 2017 23:44
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