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A man and his dog has a poor understanding of labour law? Why i
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May 24, 2015 10:42
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| # ? May 10, 2024 10:37 |
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Trebuchet King posted:So now I'm on my way home from my first...I'm not sure what to call it, independent bar gig? Private birthday party at what was basically a small mansion, caterers were there too, and us four bar crew. I pretty much ran glasses and restocks (so barbacking, I guess) and locked down the Pimm's station/service bar when its main guy had to take a break to eat something or drive the hostess's fancy car to safeway because the caterers didn't have as many limes as we thought they would. Offsite events specialist?
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May 24, 2015 13:59
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Well, it's not through work or anything, so I'm not sure about the offsite--would freelance work in its place?
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May 24, 2015 15:56
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EAT THE EGGS RICOLA posted:A man and his dog has a poor understanding of labour law? Why i He understands perfectly what he thinks someone told him
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May 24, 2015 17:10
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Just to jump in - I was a chef for slightly over a decade, never did anything special. I can hold my own when it comes to invention, scavenging through fridges/freezers for cool ingredients to special, or just busting my rear end off on a line for hours, but I am literally the most average catering motherfucker you will ever come across (including the ever-present substance abuse issues). I now teach food safety for a living, and earn four times (!) what I did as a chef. Took me three years to get the qualifications, but I'm free! I'm finally out! I came home from a busy service as a commis once, at a lovely but busy place. I spent hours buttering up garlic bread for service, hundreds and hundreds of the fuckers. That night I also dreamed that I was doing the same thing, but was really behind, it was the longest day. It kinda stays with me, I somehow feel that earning money by not cooking is almost like stealing from people, I keep waiting for someone to haul me back into a busy service when I wake up...
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May 24, 2015 21:52
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I work at a chain in Minnesota, and the last two days this guy's been calling in sick. That meant I had to close for him, which turned a five hour day into an eight hour long one, the day before my scheduled 9 hour shift, which got lengthened by 20 minutes because ten people decided to come in right before I was going to clock out. Same guy comes in today stoned out of his loving mind, and accomplishes nothing throughout the entire day. His only job during rush is to take orders, and during those brief breaks in between groups of customers, try and help me clean some of the tables off. Now i'm running around all over the drat place, the one guy handing out food and bussing tables, and I catch a glimpse of this fuckin' guy. I see him turn around from an empty register, glove up, and start scooping loving ice cream. Now since i've had to cover for this loving dude, my feet are in terrible shape. Not only that, but I had to walk a mile in the rain to even get to work that morning. So i'm wet, in extreme pain, and doing literally all the front of house work, but thank god for this loving guy because he's scooping the ice cream. The ice cream that goes into the shakes, which we have sold six of. At some point in the rush I saw a lady who had a to go order that i'd just handed out come back in with one burger in hand. I sigh, and then tell the kitchen "hey, looks like we've got a mistake order, so get ready to remake it". Guy comes wheeling around the corner. "What'd you just say?" He asks. "There's a mistake order." A pretty simple reply I thought, but he gets more in my face and repeats his question. I nod calmly, and respond. What I wish I said was "I told them there's a loving mistake order you mouthbreathing fucktard. Because you rang up the loving order wrong, because you can't do the simplest loving job in this place without endless fuckups. We tell you to ring in one burger, one side, and one drink, and today alone you've rung up 2 sides with a burger ten loving times over. And now, you're charging around the corner trying to start poo poo with me, ignoring the loving customer with the mistake order. Go do your loving job." What I actually did was just repeat what I said three times until he was satisfied, and got on with my loving job. Then, near the end of the rush, he finally deigned to grab some loving trays off a table, and he just dumps all the poo poo on the trays into the trashcan. These trays can hold silverware, and the boat shaped bowls we put our fries and poo poo on. I asked him if he even checked if there was silverware in there, and he just shrugged and walked off. Since there was still a ton of poo poo to do, I didn't have time to go pawing through the loving trash to see if we'd lost anything important, so I just had to say screw it and go do the other parts of my job. That's around the point where my foot did something weird and I screamed in pain. My manager asked me if there was anything wrong, but since I knew Captain Fuckface wouldn't do a drat thing if I went home, I just shrugged and said "stubbed my toe" or some other bullshit. The irritating thing is that this job is actually pretty loving awesome considering the other ones i've worked. Sure, it's only like 50 cents above minimum wage, but the most we do in a day is 3,000 dollars, and that's our busiest day. That might be with only like 4 FOH and 3 BOH, but generally speaking it's a pretty sweet gig, since everyone except this guy is a veteran (or near it) in the industry. I'm probably the greenest guy and i've been in the poo poo for a solid year and a half. Then this loving guy comes in, asks for 40 hours a week and gets it because we're hurting for people, then picks and chooses his shifts and shows up high as gently caress. And I know he's high as gently caress, because he tells me he's high as gently caress, and then asks if I want to get high as gently caress. Well yes, I would like to get high as gently caress, when i'm not loving working. If he was competent enough to be hosed up and still get his job done, then who gives a poo poo. One of our cooks is constantly blazed out of his mind, but he's one of the best cooks we've got so who cares. But this guy comes in barely conscious, tries to fist bump me and misses, and then does nothing. And if we shitcan him, we're down to twelve employees.  e: and the last few days i've had maybe 10-12 hours between my shifts, and before I left today a customer walked in right before I was meant to leave and I actually started loving sputtering. Like we're talking i'm shouting "gently caress" in the middle of the lobby, while biting my fist so that it doesn't get out audibly. At that point, Captain Fuckface looked at me, shocked, and I was like "YEAH IM A LITTLE ON THE EDGE, HAHA, BEEN A LONG DAY" just loud enough so that the customers could hear it as a sort of apology. God gently caress that loving dude lmao klapman fucked around with this message at 02:23 on May 25, 2015 |
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May 25, 2015 02:19
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forget it klapman, its a franchise e: but seriously, if you're honest-to-god sore about your nine hour shift being lengthened by 20 whole minutes, I don't know what to say. A five hour shift being turned into an eight hour one is awesome, because five hour shifts suck. ee: yeah i reread the post after showering and you need to check your attitude big time if you like this industry. i certainly don't like this industry and it comes off as whiny even to a weak baby like me. you blame this random pothead for not being allowed to ask to go home because your foot is hurting, no doubt because your five hour shift got turned into an "eight hour long day", ie the standard working day for north americans. you probably will not get much sympathy from many people for this whole spiel. Simoom fucked around with this message at 03:21 on May 25, 2015 |
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May 25, 2015 03:02
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Seriously. If my shifts when I was in the industry were 5=8 hours long, I'd still be in it. Come back when youve clopened 4 nights a week, 12 hours each time.
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May 25, 2015 03:42
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Eh, I want to bitch somewhere, and it's better on the internet than at work, where it would make things pretty uncomfortable. I also don't think it's that weird to want to just get out after spending 9 hours working from 12 to 9, especially since I had to come back at 11 this morning. It might be whiny to be irritated about that, but it's not like I bitched out my manager or anything, I just stayed on till they told me I could leave. I might not have what it takes to make it big in the industry, but I definitely had enough to make it alright in my restaurant, and lately it all seems to be going poorly.  bunnyofdoom posted:Seriously. If my shifts when I was in the industry were 5=8 hours long, I'd still be in it. Ok yeah I might be a complete bitch then, holy loving poo poo klapman fucked around with this message at 03:52 on May 25, 2015 |
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May 25, 2015 03:45
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its better to just not bitch at all. The pothead you hate doesn't care that you're mad, nobody here will care that you're mad, so you can either resent everyone for not addressing the fact that you're mad, or you can just not be mad about something that does not matter at all. Enjoy your time off rather than working yourself up over some random pothead idiot, cuz if you want to "make it big" here you are going to see so much worse than random potheads re: addicts, and way, way, way, way way way way way way way way way worse than leaving the restaurant at 9 PM and being back by 11 AM. I can't even wrap my head around that one Anyways I'm just some idiot manchild stumbling around blindly but your mindset is only stressing yourself out for no reason and if you work in a restaurant you have enough stress so check yourself ASAP. Also if you seriously want to make it as a chef or something, get the gently caress out of a franchise restaurant and into a professional kitchen ASAP unless you're under 18. okay thats all i know about food. bye e: last weekend on friday i got home at 2:30 AM and had to be back at 8 AM, and got home at 11 PM. when i got to the restaurant my HC had already been there for two and a half hours. and there are definitely people in this thread and probably the majority of people in this thread who have seen worse days Simoom fucked around with this message at 04:00 on May 25, 2015 |
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May 25, 2015 03:57
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One of the servers had to go to the ER tonight when she got nearly boiling water splashed all over her chest. Poor girl texted one of us later on to say that the worst thing about it was that she couldn't have the brisket poutine that I promised her at the start of her shift.
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May 25, 2015 04:33
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that lady is so tough that i'd select her as a character to play as if she were a playable character in river city ransom
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May 25, 2015 04:42
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bunnyofdoom posted:Seriously. If my shifts when I was in the industry were 5=8 hours long, I'd still be in it. Or when you've slept on the booth benches in the bar because you closed the kitchen at 2:30 and have to be back to prep for breakfast service at 5 for the second time this week. I don't miss it.
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May 25, 2015 06:27
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Liquid Communism posted:Or when you've slept on the booth benches in the bar because you closed the kitchen at 2:30 and have to be back to prep for breakfast service at 5 for the second time this week. I don't miss it. Fun fact, they wouldn't let me do that.
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May 25, 2015 06:45
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If you're bitching about 8 hour days and being delayed 20 minutes, maybe work isn't for you. I worked in a nice-ish restaurant/bar as a cook/bouncer for a few years, then got a sweet gig mining. The price of oil crashed, and I lost my job and took to doing whatever construction I could find, but work's running dry for me . A friend of mine offered me a job in a really nice restaurant in town where I'd be working under a red seal chef, and while the hours are there the pay is miserable compared to what I've been doing even though it's starting at a good wage. I'm probably going to take it, but I'm just uncertain about getting back to the kitchen. I know I'll take the job because it'll pay the bills, but I'm still not looking forwards to it.
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May 25, 2015 06:54
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We can waive dicks about who has it hardest, and many have done 35 day months between two jobs, but it does no one justice when we shout down someone who came here to vent instead of the local dive.
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May 25, 2015 07:05
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i agree to an extent, the masochistic culture of how you aren't a real man until you've alienated yourself from all your loved ones and destroyed your liver for the sake of Plating poo poo is garbage and shouldn't be taken seriously- but someone who writes 3 gigantic paragraphs about a coworker to complete strangers and thinks they're being wronged for being made to work more than 5 hours in a day is not facing reality plain and simple. your life isn't a drama, everyone deals with dumb coworkers, speaking as some unlucky lady's personal dumb coworker. rather than making an annoying stoner into a novel-sized day ruining rant just see him as what he is and move on
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May 25, 2015 07:58
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Seriously "I worked until 9pm and I have to be back at 11am! The humanity!" I worked a wedding reception tonight as sole boh staff until 1030pm and I open at 7am tomorrow. At least I'm getting fired on tuesday! Fake edit: I work in a hotel and they didn't understand why letting me crash in a room from midnight until 4am wasn't very good compensation for me working 12-12 nye, doing inventory from 4am until 11am and then coming back to work dinner service NYD. pile of brown fucked around with this message at 08:16 on May 25, 2015 |
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May 25, 2015 08:13
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congrats on getting fired
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May 25, 2015 08:22
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Apparently anonymous employee opinion surveys are a Big Deal.
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May 25, 2015 08:24
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I work in a hotel connected to a convention center and the biggest show of the year comes in this weekend. Will most likely be doing 12+ hour days the next 8-9 days straight, but in all honesty I don't mind cause we'll have temps in to do most of the grunt work and I get to collect some wonderful OT and double pay days 
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May 25, 2015 09:16
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idk, I can understand being a bit miffed if I prepared myself physically and mentally for a 5 hour day and was asked to stay an additional 3 hours. It's stressful enough for me working at a night club and not being told what time we close until an hour into my shift (and still not knowing if I'll be there til close or let off before then lol), I'd be upset if they told me I was going home and then extended it by three hours. I'm on my feet the whole time working security, so it might be the same level of stress, or maybe my job is more mentally stressful because I'm in charge of the safety of a bunch of drunk idiots and not just bringing them plates and smiling when they're horrible assholes (I don't do the former, but I do a lot of the latter). I don't know because I've never waited tables. I never want a customer-facing job that I can't just drop the banhammer on bad customers, so at least I don't worry about customers getting me fired by whining about how ~mean~ I was. I'm split on whether I should be posting my dumb work stories here or getting laughed out of the cop thread. We serve alcohol, so we're really just a bar with loud music, amirite?
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May 25, 2015 09:33
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Pile of Kittens posted:idk, I can understand being a bit miffed if I prepared myself physically and mentally for a 5 hour day and was asked to stay an additional 3 hours. It's stressful enough for me working at a night club and not being told what time we close until an hour into my shift (and still not knowing if I'll be there til close or let off before then lol), I'd be upset if they told me I was going home and then extended it by three hours. Yeah, mindset is a huge factor in how annoying the hours you work can be. A 5 hour shift turning into 8 can feel worse then a 14 hour shift if you were expecting it.
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May 25, 2015 11:49
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The industry is already lovely enough for work-life balance, it's absolutely reasonable to be annoyed to be expected to stay for up to X extra hours at a moment's notice, every single time you work, if anything comes up because your manager is lovely at planning.
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May 25, 2015 12:25
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I also know what it's like to have one loving dude be (or at least seem) responsible for all of that bullshit. At one point I shared a station with a loving cokehead who would call in sick for 1/3 of his shifts, and was somehow not getting fired. I didn't mind the hours at all, and in fact I had been asking for more hours on top of the ones I was getting from him, and so management didn't understand why I was pissed off at him so much. Well the problem when you're in that situation, in which any shift can get randomly extended or any day off can get swallowed with the phone call, is now your time when you're not on line belongs to the restaurant just as much as the time when you are. If it's my day off I shouldn't have to justify to management if I "had anything important planned," no matter what "Brent" shoved up his nose last night. If I wanted to sit around and drink Dr. Pepper while feeding my MMO addiction, that was my loving prerogative. A call-in now and again, fine, poo poo happens. Once or twice per week, gently caress off. The happy ending to the story is that the cokehead did actually get fired, and I did actually get all of his shifts. If this guy is as bad as you think, management probably knows. Either you're right and they're looking to get rid of him asap, or you're wrong, and you're the one who's not as good at his job as he thinks he is. Or he's buddies with the manager, in which case, well good luck with that.
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May 25, 2015 13:30
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As important as venting is perspective is at least equally important, I think. It can be a rough lesson but ultimately necessary.
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May 25, 2015 14:58
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I'm late to the party on half this poo poo, but I just caught up on 60+ posts so bear with me, my friends. Firstly, pour one out for Sergeant First Class Pablo Ruiz this memorial day. He was an amazingly kind, ranger-tabbed (i.e. certified badass) paratrooper Army Chef who was killed in action this past weekend. As my husband put it "If I make it to heaven he'll be running the chow hall." I never got to meet him, but by all accounts he was one of the best of us. Breaks: I'm of the opinion that people fought and in some cases actually died so that workers in the US could have things like mandated breaks. Now, in kitchens it's not ALWAYS possible to take your breaks exactly as the state has mandated, but guess what? If you manage your time and your projects properly, you too can make space in your schedule for a 15 min smoke break every 4 hours! In the job I have now, I have to manage 20 other people's time and workload so that I can GIVE them their state-mandated breaks exactly as they're written into law. If I can do that for twenty people at a time, you can do that for yourself. And "My chef won't let me" is a lame excuse. Sometimes humane and sane working conditions are something you have to insist upon for yourself. It's possible to insist without being a whiny bitch. Plus, you're more effective when you give your brain and body a quick reset every few hours. When did Simoom graduate from being a whiny entitled dishwasher to making a few good points now and then? I actually agreed with you like three times in the last two pages. You're giving me hope for the next generation. Stop it. Hard work: is good for you. Dumb work: is dumb.
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May 25, 2015 16:15
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Hahaha. Sysco is mad at me right now because my orders from them have dropped off a cliff. All I get are cases of buns and tortilla chips from them now. They threaten to stop delivering if I don't get my orders over 500 bucks per truck (I've never ordered 500 bucks at a time from them. Ever). Not my fault your poo poo is $1-2 per pound more costly then the Depot and every time I order a 30'lbs box you deliver a 52 lbs one. Getting to hand select my stuff is great Sysco because I get what I need, not what you feel like giving me.
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May 25, 2015 17:07
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Going through the same thing with a fish purveyor, we only buy one product from them now unless we need an emergency shipment of something because their rep literally told me on the phone that they don't and won't make any effort to ship me the amount of fish I ordered. (They shipped me 5.4lbs of halibut when i ordered 10 and told me that it's a wild fish so they don't know the yield of each one until they cut it and they won't cut another fish to fill the order)
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May 25, 2015 18:14
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There's always a light at the end of the tunnel in the form of office work, since if you could even borderline survive in kitchen life you'll have a better work ethic than pretty much anyone there. I had to deal with an employee that started yelling at people because she didn't get to pick which restaurant her shift went to for lunch last friday.
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May 25, 2015 18:31
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The new HC added scotch eggs made with beet-brine pickled eggs. No on can convince him this is a bad idea. They look like a bloody gaping anus filled with puss. Taste about like I'd suspect a scottish man's balls taste after a game of rugby. He also added pickled ramps, onions and celery to the bloody mary's but that's just delicious.
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May 25, 2015 18:58
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Thank you for such evocative imagery.
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May 25, 2015 19:10
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fizzymercy posted:The new HC added scotch eggs made with beet-brine pickled eggs. No on can convince him this is a bad idea. They look like a bloody gaping anus filled with puss. Taste about like I'd suspect a scottish man's balls taste after a game of rugby. quick, plate it like goatse. Also, many thanks to this thread - i now drink way too much campari.
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May 25, 2015 19:29
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Rajjoble posted:quick, plate it like goatse. A round of kumquat with the pulp removed for the ring.
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May 25, 2015 20:30
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fizzymercy posted:The new HC added scotch eggs made with beet-brine pickled eggs. No on can convince him this is a bad idea. They look like a bloody gaping anus filled with puss. Taste about like I'd suspect a scottish man's balls taste after a game of rugby. When I do my wild boar scotch eggs I make the yolk runny on the inside because it's loving better that way. Also this sounds horrifying to look at. You must get some photos.
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May 25, 2015 23:18
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Errant Gin Monks posted:Hahaha. Sysco is mad at me right now because my orders from them have dropped off a cliff. All I get are cases of buns and tortilla chips from them now. They threaten to stop delivering if I don't get my orders over 500 bucks per truck (I've never ordered 500 bucks at a time from them. Ever). I miss going to Restaurant Depot because I'd always pick something up for myself while getting poo poo for the restaurant. Cheap ribs from the clearance rack were my favorite. I should ask one of the managers if they have a membership and if they do to get me a card. They're pretty married to Sysco, though, because the ownership also has a production kitchen that sells stuff via Sysco.
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May 25, 2015 23:39
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My boss shops at Restaurant Depot with a smartcar. I'm still not quite sure how he does it; looks mighty funny in the parking lot though.
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May 25, 2015 23:44
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Errant Gin Monks posted:When I do my wild boar scotch eggs I make the yolk runny on the inside because it's loving better that way. How do you get a boar to lay an egg?
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May 25, 2015 23:48
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EAT THE EGGS RICOLA posted:How do you get a boar to lay an egg? It takes some doing man.
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May 25, 2015 23:58
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| # ? May 10, 2024 10:37 |
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I hate when I order a scotch egg and it's hard boiled >__< And I hate when I order a beet-brined pickled egg and it has sausage and crumbs on the outside.
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May 26, 2015 00:18
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