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Yeah I do understand that but I've got to keep a roof over my head somehow, it's impossible to unite coworkers with this too so it's always a case of like it or gently caress off  I know the overtime should be used to hire another staff member but in practice it just means I lose my job and have to find another place where likely I'll have the same problem. I think I either need to move front of house/another industry or have enough experience to give me more negotiating power.Trying to get a raise for me and my coworkers here due to overtime is the reason I have to leave now. I'm not sure on pay for my next place but I know it's less hours and obviously not managing the kitchen but everyone in the industry I try to get on board with these things has the same attitude.
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Jan 29, 2014 12:10
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There are two people on
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Jan 29, 2014 22:23
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tomkash posted:Yeah I do understand that but I've got to keep a roof over my head somehow, it's impossible to unite coworkers with this too so it's always a case of like it or gently caress off The 18 months I spent living in Sydney working in kitchens where tough financially because I ended up in a whole bunch of kitchens that just weren't worth the hassle when you looked at what you were being paid verse what you where working. I ended up moving back to the mountains where things are cheaper but also the kitchens aren't quite as bad. What I would say if you're looking for work is put your resume into some of the restaurants that are higher up the food chain. You'll work your butt off but they can't really afford to screw around with unpaid overtime and stuff. The chef who qualified me at TAFE spent years at Quay and then ran Bondi Pavillion for quite a while. His advice was that quite often they don't look at what experience you've got but how you present in person they like people who are passionate about good food and cooking. I got a trial at the Victoria Room just by emailing my resume. The only reason I didn't end up working there was because I needed a job there and then and not in 3 months time when his new kitchen was opening
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Jan 30, 2014 13:29
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http://www.thestar.com/life/food_wine/restaurants/2010/02/03/restaurant_promotes_sex_in_its_bathrooms.html noooooooooo
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Jan 30, 2014 17:20
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EAT THE EGGS RICOLA posted:http://www.thestar.com/life/food_wine/restaurants/2010/02/03/restaurant_promotes_sex_in_its_bathrooms.html After years of FoH work, all I can say is: God. Dammit.
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Jan 30, 2014 17:58
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EAT THE EGGS RICOLA posted:http://www.thestar.com/life/food_wine/restaurants/2010/02/03/restaurant_promotes_sex_in_its_bathrooms.html I've never understood this concept. It seems like if you were invited to do this, and everyone was cool with it,it would take away from the thrill? That maid better be super well paid though, drat. Edit: come to think of it, this happened three or four years ago,and I feel like it got shut down, or something.
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Jan 30, 2014 19:27
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ChiaPetOutletStore posted:I've never understood this concept. It seems like if you were invited to do this, and everyone was cool with it,it would take away from the thrill? Published on Wed Feb 03 2010 - yep, several years ago.
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Jan 30, 2014 19:33
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EAT THE EGGS RICOLA posted:http://www.thestar.com/life/food_wine/restaurants/2010/02/03/restaurant_promotes_sex_in_its_bathrooms.html I hope employees must wash hands before returning from pork.
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Jan 30, 2014 19:50
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faces, too. 
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Jan 30, 2014 21:11
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The professionalism of this place never ceases to amaze me. What do I see on the computer when I get to work and start checking things and sending the opening email? Why, a disciplinary note for my boss, left by his boss, sitting on the desktop. Because nothing inspires the average grunt to listen to their manager than seeing their manager be reprimanded for not punishing people for their mistakes. I'm just gonna move the doomsday clock another minute toward midnight. Will I be seeing my fifth manager in my year working here? Will I get a promotion, Klingon style? Stay tuned and find out!
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Jan 30, 2014 21:36
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You don't want that promotion.
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Jan 31, 2014 02:36
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Trust me. You don't want that promotion. I took that promotion, and it nearly ruined my sanity and my marriage. I salvaged the marriage, the sanity situation is still fluid...
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Jan 31, 2014 04:48
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You really, really don't want that promotion. I took that promotion, and it took me from zero to alcoholic in six months. You can't fix terrible management culture from the bottom end.
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Jan 31, 2014 08:28
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I skipped out on that promotion. I am currently unemployed and happy. My buddy took the promotion I passed up. He just quit it and his happy status is unknown.
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Jan 31, 2014 12:42
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Finally, finally after months of agony (last night airbnb bailed on me and I had to crash with a friend last minute, and the 6 train was loving stuck for 45 minutes), I have a place to live. I'm on the floor of my room with a bottle of champagne and some See's Molasses Chips, hooked onto the free network called "Big Moe." For once in a long time, I'm content.
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Feb 1, 2014 02:06
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welp - still washing dishes after 6 months: but it's with a hot downtown restaurant so they treat their dishwasher alright (got a very slightly burnt leg of lamb for dinner, holy poo poo!) anyways about an hour into a packed dining room, chef got a saute pan of smoking hot oil dropped straight into his clog. i was clearing the 2-rack dish machine (thank god for the mercy of a second dishy on weekends) and tidying up the utensils and spice rack - it sounded like this: (saute cook): HOT PANS PLEASE *CLANG* (chef):[size="large"]gently caress!!![/size] I don't think much of it (actually thought it was our resident rear end in a top hat server loving with the line), but when I swoop over, chef's foot is in the sink and people are staring. he said "keep working!" - I was tempted to say "what, you never seen a guy with his foot in a sink before?" haha noobs... anyways it was pretty bad - i'm guessing that it took about two seconds for his brain to register that his foot was in serious distress, and another 3 to get to the sink, his sock off, and the water flowing. he's out for a week, the sous who was 30 seconds from home and got called in for a double shift (and working tomorrow morning) was not pleased to say the least. I totally could have been like "hey bro, full pant leg and laced leather shoes" just to rib him (since he was vicious on my 6-month review) but i'm really not petty like that. gnarly looking burn, too. i'd say about 30 square centimeters (i dunno geometric in inches, maybe 12 square inches?). mostly second-degree, likely subdermal 3rd degree on a few spots. the moral of this story is to wear long pants when people are slinging 500' oil around at high speed near your feet. also talk nice about your badass dishwasher - because that may or may not have been a factor.
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Feb 1, 2014 10:46
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tomkash posted:Hey thread, I've been following these for the past couple of years I think. Trying to convince myself not to enter/stay in the industry.. anyway I've been in for one and a half years now, six months as a kitchen hand and prep the rest on the line. just saw this and my answer is to deliver an ultimatum: "pay me more or i walk, no i won't work as your lead chef"
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Feb 1, 2014 10:53
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Find a new job, then give 2 weeks
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Feb 1, 2014 12:53
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turdbucket fucked around with this message at 11:51 on Jul 23, 2016 |
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Feb 2, 2014 03:40
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And people wonder why I don't wear clogs. That, and Skechers are ridiculous comfy.
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Feb 2, 2014 04:44
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Plan Z posted:And people wonder why I don't wear clogs. That, and Skechers are ridiculous comfy. Throw in a couple encounters with 60qt mixer bowls and sheet pan racks full of heavy poo poo, and you understand why I wear steel-toed Red Wings at work.
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Feb 2, 2014 05:05
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On shoe chat: I rock a pair of boots that come a good inch and a half above my ankles. They don't have steel caps but they have hard plastic instead, and the leather is covered with another piece of hard plastic. Nothing's gonna get through these puppies. E: I'm covering someone today, and now someone else is leaving an hour early. Who I also have to cover. At least I get great pay rates today. Sir Spaniard fucked around with this message at 05:46 on Feb 2, 2014 |
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Feb 2, 2014 05:44
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gently caress everything about tonight.
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Feb 2, 2014 11:30
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What up ya'll? Off for five days. Finally had a decent night yesterday. The 'new' job is going great. Tons of poo poo going on with the restaurant/company, very excited to see what unfolds over this summer. I learned an unbelievable amount at my last job, this place has already built upon that to the Nth degree. I can't actually believe I made a good career move hahaha. Some day I might even grow up to be a real chef. This lady was falling over drunk at the bar; GM: We've tried to kick her out for the last 10 minutes, I don't think she even understands. Floor Manager: Um, Kayla had to help her off the floor. GM: I've tried everything, short of dragging her out. Bar Manager: Why don't you hire her, cut her hours, and she'll walk out like our staff. slimskinny fucked around with this message at 19:11 on Feb 2, 2014 |
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Feb 2, 2014 19:06
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Bar manager is pretty sassy for obviously overserving a guest.
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Feb 2, 2014 20:28
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MAKE NO BABBYS posted:gently caress everything about tonight. We have a projector but no TV. This means 10 hours of the worst football movies I can find on netflix, starting with air bud 2: golden receiver. Anybody got a good alcohol/football pun for my daily?
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Feb 2, 2014 21:21
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slimskinny posted:GM: I've tried everything, short of dragging her out. Well that narrows your options right the gently caress down now, don't it? Good talk, y'all. infiniteguest posted:Bar manager is pretty sassy for obviously overserving a guest. Yes.
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Feb 2, 2014 21:36
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Ok no gently caress this, I need to find a new job. Putting 7 backwaiters on a night where we could do it with 3 is pissing me off. They're obviously terrified this part of the chain is going to go under and it's under scrutiny by corporate, and has a revolving door of awful managers who keep loving up and doing dangerous poo poo, like yelling at me to hold the huge trays with one hand over my head if needed, and poo poo like telling me I need to clock out before I collect money from servers and figure out tips (I didn't, gently caress you). There's no strong leadership, just a bunch of blowhards screaming at us, servers, and kitchen before they sneak off to the back room to stay hidden for hours at a time. Plus I haven't been paid yet and started work on the 14th of January. Apparently I get paid with a debit card! No, gently caress YOU. They're giving me direct deposit or I'm calling the labor board. What a waste of loving time. EDIT: Oh, and the same blowhard threatened to fire me if he saw me wearing a brown belt, instead of a black one. I've been working there for a whole month. I was never told this. Black August fucked around with this message at 00:10 on Feb 3, 2014 |
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Feb 3, 2014 00:07
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Sounds like a fun gig. That debit card poo poo is super hosed too, it's like a hop-skip-and-a-jump away from being paid in company scrip.
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Feb 3, 2014 06:24
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Kenning posted:Sounds like a fun gig. That debit card poo poo is super hosed too, it's like a hop-skip-and-a-jump away from being paid in company scrip. Eh, when I was young and poor that would have been the best poo poo ever, makes it impossible to overdraft your checking account and loose an entire DD check.
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Feb 3, 2014 06:35
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bunnielab posted:Eh, when I was young and poor that would have been the best poo poo ever, makes it impossible to overdraft your checking account and loose an entire DD check. If it's anything ike the debit card Virginia gave me from my tax refund last year, it'll have a bunch of restrictions (one online purchase, on atm withdrawal, accepted at participating locations) and you'll end up paying your bank $10 to treat it as a cash advance just to get your money off the card
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Feb 3, 2014 12:22
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Kenning posted:Sounds like a fun gig. That debit card poo poo is super hosed too, it's like a hop-skip-and-a-jump away from being paid in company scrip.
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Feb 3, 2014 18:01
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Our company offers either direct deposit or prepaid cards. I don't know a single person with a prepaid card. And considering the bank I've never heard of gift card I got for my Christmas bonus (which was only slightly less bizarre than the 401k plan I was offered this month), I don't want to see the prepaids.
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Feb 3, 2014 21:13
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Of course comfy café job is too good to be true. First paycheck bounced. Time to start searching again. Awesome.
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Feb 3, 2014 22:31
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Fuzzy Pipe Wrench posted:Of course comfy café job is too good to be true. First paycheck bounced. Time to start searching again. Awesome. Aww, man. That poo poo is the worst. 
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Feb 4, 2014 00:16
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Finally oh loving finally my keyfob works and I can come and go from my apartment as I please. 9-5 is still REALLY weird to me. The rinky-dink market next to my apartment has humboldt fog and d'artagnan chorizo. Yay Queens.
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Feb 4, 2014 04:04
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Fuzzy Pipe Wrench posted:Of course comfy café job is too good to be true. First paycheck bounced. Time to start searching again. Awesome. what does that even mean? the owners are knowingly stiffing you? do you go in and say like 'hey, my check bounced?'? is the place hopelessly underwater or something? Or are you saying you just aren't gonna show up and take the loss? please go in you have knives, afterall 
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Feb 4, 2014 07:59
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mindphlux posted:what does that even mean? the owners are knowingly stiffing you? do you go in and say like 'hey, my check bounced?'? is the place hopelessly underwater or something? Or are you saying you just aren't gonna show up and take the loss? Oh, yeah. I'm going in today to work my shift and ask the owner. It's actually doing rather well as a business, but the owner is having some pretty severe difficulties in her private life that are starting to interfere with things. Ideally I'll get a proper check that doesn't bounce and I'll continue working happily until I find another job where I don't have to worry about getting entangled in someone else's affairs. Or she flips her poo poo and I walk and contact the labor board. Honestly as hosed as her personal life seems to be getting I wouldn't be too surprised if she didn't handle this well either.
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Feb 4, 2014 10:25
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What the gently caress do they teach these loving people in culinary school these days? I spent fifteen minutes trying to get my hand to stop bleeding tonight at work. Ended up resorting to just walking around swearing with it elevated and under pressure, and then supergluing a skin flap down on my knuckle. How'd I cut it? Our newest baker, who just finished her degree at Johnson & Wales in CO, apparently doesn't have the sense god gave little green apples. Not only did she decide to use one of the store's paring knives to open loving boxes of butter, she left that cocksucker in the fridge. So of course, when I go digging for the blood orange curd I made yesterday for today's danishes, I found it. With the back of my hand to the sharp side. I wish to do murder right now.
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Feb 4, 2014 19:21
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Liquid Communism posted:What the gently caress do they teach these loving people in culinary school these days? That sounds less like a lack of education and more like a dangerous lack of common sense. Luckily those people tend to weed themselves out pretty quickly.
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Feb 4, 2014 19:31
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