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I am still waiting for the post-holiday slowdown, btw. Weekends have been more busy since new years and i hate everything.
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Feb 4, 2019 06:26
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kittenmittons posted:I am still waiting for the post-holiday slowdown, btw. Weekends have been more busy since new years and i hate everything. haven't had a post-holiday slowdown for 2 years running they keep saying "this week's gonna be slow!" and it never is except for the day it was actively blizzarding, and i didn't even get to work that shift 
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Feb 4, 2019 06:39
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You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better. IT is filled with guys who will work 10-12 hour days, go home and work more or do side projects (which is just work but for fun). And those are the balanced ones! The bad ones are the people who, as Facebook, Google, et al have discovered, would never leave work of they didn't have to get dinner, hit the gym, or sleep. And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less.
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Feb 4, 2019 07:33
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captkirk posted:And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less. https://en.m.wikipedia.org/wiki/Alcohol_(drug)
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Feb 4, 2019 08:14
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That's not entirely true, lots of people on coke and probably opiates too.
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Feb 4, 2019 08:20
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Naelyan posted:Think of, instead of heating up a pot of something on your stove, you have a GIANT pot of near-boiling oil that you just stick little pots into. That probably seems less safe (because it is). Also now when you pull the little pots out, they're covered in (still near-boiling) oil that makes them hard to handle, leaves messes everywhere, potentially contaminates other food, and also will probably loving burn you. Dripping oil on the floor is a slipping hazard (made worse by the part where you might be carrying another pot of near-boiling something covered in oil), and now instead of your home kitchen where it's likely just you doing things as slowly as you'd like, you're in an environment where everything is rushed and there are multiple people around who may or may not be paying as much attention as they should be to the stupid poo poo you're doing. It's just all around a recipe for disaster. (Plus the little things like metal spoons in a pot hanging over boiling oil [metal conducts heat] and if any of those pots spill into the oil, that poo poo will literally explode) is it wrong that my biggest problem is that they should have filtered the oil and then added a bit more fresh oil to fill it all of the way? just sloppy
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Feb 4, 2019 08:53
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captkirk posted:And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less. Whiskey and hate. I routinely put in long weeks in my current gig and that's nothing when my normal week at the bakery was 9 hours a night five nights a week and 6 on Saturday plus weekend deliveries. At least I have a weekend now.
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Feb 4, 2019 13:58
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captkirk posted:You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better. Grass is always greener, my dude.
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Feb 4, 2019 16:19
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iospace posted:Grass is always greener, my dude. On that note, weed helps with the soul draining aspects as well.
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Feb 4, 2019 17:42
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captkirk posted:You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better. By the way, here's my long answer: Working in the industry, work/life balance happens 1 week at a time. You don't get regular days off unless you're the one setting the schedule. You're expected to be able to come on your days off in an emergency (as I had to this past week in below -10 F weather). As pointed out, weekends don't really exist. Unlike managers breathing down your neck to work overtime, it's customers who are loving twatwaffles. The customers are usually the shittiest part of any shift. The pros is usually when your shift ends, you're done. Usually you get free food. You'll get stories to share about dumbass customers.
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Feb 4, 2019 18:27
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ApolloSuna posted:Well I got to hear this. So we don't filter our fry oil. Instead, every Sunday, Tuesday, and Friday, we drain the whole thing, scrub it down, and refill with fresh oil. Old oil and the nasty, greasy soap water goes into 2, sometimes 3 five-gallon buckets, and gets set outside the employee side door until it gets light out (we do this at 5 am), as the grease bin is across the parking lot and our KM didn't like people dumping the old oil in the dark --- safety first! Normally I'd dump the old oil around 8 or 9 am, when I was itching to get a cigarette, but on this day I kept putting it off because I was hungover as hell and didn't want to deal with it. I was also praying to get first dibs on being cut (or death, which ever came first), which would mean someone else would have to do it. No such luck, so just as we're about to close that afternoon, my hangover and I go out to dump the oil. Bear in mind that this is in high summer, and we're having a nice southern Virginia heatwave, so I really screwed up by waiting this long, now it's 100 degrees out. Smooth move, JD. As I said, the grease bin is a ways off, and we had a cart we used to haul trash and used oil. I load up the buckets of oily horror, and yank on the cart to turn it around to head towards the bin. Mid-turn, like 3 feet away from the door, the front axle breaks, the 100 or so pounds of oil shift, and the cart completely falls on its side. The buckets slide out sideways, crash into the pavement, and the lids pop open. Ten gallons of stinking, warmed-by-the-summer-sun used oil and sludge go flowing all over our flaming hot driveway/parking lot. As I'm panicking and trying to right the cart and pick the buckets up before anymore oozes out, I get oil all down one foot. Both shoes are soaked, and now I've even got oil down into my left sock. Do we have any of that kitty litter stuff to soak up oil? Heck no! So my manager tells me to grab a deck brush and our bucket of dish soap, and I start deck brushing the loving parking lot. When it's hotter than the bright side of Mercury, and I have a crushing hangover, and the smell is making me gag. Long story already, sorry, but yeah, even with kitchen shoes on, what with the combo of oil and Dawn, that area was a loving skating rink, which just made the task of cleaning it up even more arduous, trying not to fall on my rear end as I vigorously scrubbed greasy/soapy asphalt. I walked home, went straight to the basement laundry room to take my shoes off, threw out my socks, and came into my apartment barefoot. The look on my husband's face was kinda worth it. "Hey sweetie, how was [notices me barefoot]  ... your... day?"
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Feb 4, 2019 20:12
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captkirk posted:And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less. working at a country club for a living wage and with management that goes out of their way to support their staff also alcohol and being the man on the inside for when the guillotines start to fall
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Feb 4, 2019 20:25
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My favorite fryer oil horror story was at my first job, a local chain roughly equivalent to Denny's. We had 3 fryers, and normally you'd toss the oil from fryer 3, rotate the other 2 down, and put fresh oil in #1. The old oil went in a metal jerry can by the back door until we got a chance to go dump it in the drums, which worked out pretty well. If someone forgot to dump the jerry can, or we were tossing 2 fryers at once, sometimes we'd use a bigass stock pot for the other fryer worth of oil. How we never recreated "the video" while carrying a stock pot full of just-under-350-degree oil to the back is beyond me. Anyway, I wasn't there this day, but apparently they changed out 2 fryers. Oh and there was an alarm on the back door, so a manager had to come open it for you. Normally when you had a stock pot of oil you'd keep it in your sight out on the line until you could run it outside. Well this cook decided to put it by the back door instead, with no lid, then go get a manager to open the door. That area was also our staging area for full garbage cans and boxes and poo poo that had to go outside. So at the same time that the fryers were being cleaned, someone else was deboxing the freezer, and threw a ton of broken down boxes in the back, rendering the stock pot of oil invisible. The manager gave the key to a dishwasher, who went back there to open the door and run out all the trash. He plowed through all the boxes and managed to land with both feet in the stock pot  . It had been sitting there for a little while, so it wasn't quite hot enough to deep fry with, but it was hot enough to earn him a 2 week vacation.
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Feb 4, 2019 22:58
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captkirk posted:And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less. I simply refuse to die. I also don't let people scream at me, hours are whatever, I already know I'd be working 60ish hours a week no matter what I do for a living. I haven't had poo poo pay in nearly a decade, just have to be willing to leave your job once you've stopped growing, and go somewhere bigger and better.
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Feb 5, 2019 00:11
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Chef De Cuisinart posted:I haven't had poo poo pay in nearly a decade, just have to be willing to leave your job once you've stopped growing, and go somewhere bigger and better. This is such a thing. I've got a few friends that went the business school/engineering/teaching/government job route that I only chat with or get to see a few times a year. So it's like every 4th or 5th meetup that I have a new job, when they've been at the same place for the last 9 years or whatever, and they give me poo poo about it. But that's not how this industry works. Short of working your way up at the same large hotel corporation or owning your own place, if you've been at a place for more than a couple years you're probably selling yourself short. It seems to be a thing that a lot of people don't really get, in the industry and out of it.
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Feb 5, 2019 00:50
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I've never seen any bad oil burns, but I definitely have had my morning prep guy call me while I'm in the shower to let me know that the plastic buckets he was using to drain the 300 degree grease melted and now both pots are all over the restaurant. I've seen some pretty gross cuts from idiots using the deli slicer, however.
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Feb 5, 2019 02:04
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captkirk posted:You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better. You don't show up to an IT job wondering if you're going to get a planned workload or 2 to 3 times (or more) than a "normal" load just based on the day. You can call off when you're desperately sick or just need a day or a few personal hours and not worry about being scheduled less down the road. Even if you couldn't get breaks at an IT job, you wouldn't be on your feet performing manual labor in a loud, sweaty room with zero to little chance to even get off your feet. You don't show up on a weekend day wondering if co-workers who you depend on are just going to ditch on you. Your prospects aren't "I can make a living wage if I'm a chef/KM, which just means ten times the workload for like $40k a year tops (in my area at least) and I practically live in the kitchen anyway." Just being like "Yeah, honey I can pick up our kid from baseball practice. I'm off at 6 and that's exactly when I get to leave," is an amazing prospect to people who do kitchen work. Or in my case "Yeah, Friday night sounds good! I'll pick you up at 7!" is something that feels wrong. When I'm out on Friday/Saturday, I get flashes where I'm worried that I'm supposed to be at work.
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Feb 5, 2019 03:53
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iospace posted:By the way, here's my long answer: Unless you work in healthcare. While I get a leave at 8ish come back 5am the next day every other week, which sucks. I still get every other weekend off.
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Feb 5, 2019 04:35
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Plan Z posted:You don't show up to an IT job wondering if you're going to get a planned workload or 2 to 3 times (or more) than a "normal" load just based on the day. You can call off when you're desperately sick or just need a day or a few personal hours and not worry about being scheduled less down the road. None of this is really restaurant specific.
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Feb 5, 2019 04:55
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Tezcatlipoca posted:None of this is really restaurant specific. Its pretty retail/restaurant life tho. I can count on one hand the amount of holidays or important poo poo Ive been able to take off for in 18 years.
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Feb 5, 2019 05:27
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ApolloSuna posted:Its pretty retail/restaurant life tho. I can count on one hand the amount of holidays or important poo poo Ive been able to take off for in 18 years. To be fair, I think this is really dependent upon where you work. I've found that most people that have been in this business for any length of time will work with you, especially when it comes to birthdays/anniversaries/holidays. Personally, I don't give a poo poo about NYE or Easter or July 4th, but I like having Halloween and my birthday off. Plus at this point my family understands that I work a lot during the holiday seasons because everyone else wants off, but it means I can usually wrangle at least one weekend day off in the spring/fall to have a life with normal people.
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Feb 5, 2019 12:38
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Coasterphreak posted:Plus at this point my family understands that I work a lot during the holiday seasons because everyone else wants off, but it means I can usually wrangle at least one weekend day off in the spring/fall to have a life with normal people. Sure, but also 90% of people that work in industries other than the service industries get every single holiday and every weekend off.
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Feb 5, 2019 12:42
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Naelyan posted:Sure, but also 90% of people that work in industries other than the service industries get every single holiday and every weekend off. I think you meant to say people with desk jobs. Manual labor, plumbers, electricians, contractors, hospital staff, EMT/fire, police, etc. All definitely work nights, weekends, and holidays. They just get paid more than the average cook and are more accepting of the hours because of it.
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Feb 5, 2019 14:18
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Tezcatlipoca posted:None of this is really restaurant specific. Remember that kitchen staff aren't the only people with poo poo treatment. It's almost like the entire system is bent towards exploiting our labor.
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Feb 5, 2019 15:28
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Bout to go into an interview where Ima have to cut stuff. I am so nervous I watched how to cut an onion videos on youtube last night.
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Feb 5, 2019 17:47
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Plan Z posted:You don't show up to an IT job wondering if you're going to get a planned workload or 2 to 3 times (or more) than a "normal" load just based on the day. You can call off when you're desperately sick or just need a day or a few personal hours and not worry about being scheduled less down the road. Even if you couldn't get breaks at an IT job, you wouldn't be on your feet performing manual labor in a loud, sweaty room with zero to little chance to even get off your feet. You don't show up on a weekend day wondering if co-workers who you depend on are just going to ditch on you. Your prospects aren't "I can make a living wage if I'm a chef/KM, which just means ten times the workload for like $40k a year tops (in my area at least) and I practically live in the kitchen anyway." Hah, you've never worked in support side IT, have you? SLAs will be met, no matter if that means doubling or tripling your workload. The difference is that it's not also paying minimum wage and part time 'as needed' hours.
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Feb 6, 2019 19:13
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Liquid Communism posted:Hah, you've never worked in support side IT, have you? SLAs will be met, no matter if that means doubling or tripling your workload. MSPs suck yeah, they should unionize, are usually where you start with no CS degree, and the above situation as a non-exempt is illegal but places do it anyway. I do support now and will be taking the dog to the vet tomorrow with no approval/notice etc which is super nice.
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Feb 6, 2019 20:23
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captkirk posted:You people in the food world make me laugh... In a horrified sort of way. I've been a Server Admin for about 8 years and I have to laugh every time I read about one of you jumping into IT because the work life balance is better. Nah you just work for a place that's understaffed. I work mainframe security for a global company. Right now I'm doing my normal job, being technical lead for the PAM project, department liaison for the yearly security summit we have and it's audit season and I work 8 hours a day with no issues. Although I can work more and I like OT so I do some paperwork while sitting on my couch on the weekends. It's definitely better than the industry. Errant Gin Monks fucked around with this message at 14:16 on Feb 7, 2019 |
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Feb 7, 2019 14:13
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I still haven’t started my new job search. Kinda just saying I’m semi retired for the moment. As much as the stress of not making income is, having days off to do whatever I want has been nice. But the money will come up and moves will have to be made....
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Feb 7, 2019 16:11
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A dog and his man posted:I still haven’t started my new job search. Wait so you actually got fired? Was it for sexual harassment?
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Feb 7, 2019 18:03
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Errant Gin Monks posted:Wait so you actually got fired? Was it for sexual harassment?
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Feb 7, 2019 18:50
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Scarodactyl posted:Did he get downsized? This is gold.
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Feb 7, 2019 21:32
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Lol. I love you guys🙏.
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Feb 7, 2019 22:22
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captkirk posted:And this world is a step up for work life balance for food people. How are any of you still alive? You have more people screaming at you, longer and more physically demanding hours, and you get paid less.
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Feb 8, 2019 10:26
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Scarodactyl posted:Did he get downsized? This is amazing and needs much more love.
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Feb 8, 2019 16:02
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So I had posted earlier about my friend’s parents’ small family restaurant and their...innovative approach to bookkeeping and tax filing. There’s a new and hilarious update. A letter and business card was left by an IRS official who was trying to address the large balances owed. Apparently, after several years of asking for returns, the IRS just created returns for them (this is a common-ish process designed to encourage people to finally do their own taxes when confronted with giant bills based on the “substitute return”). My friend’s dad decided to close the restaurant in response. What do you mean by close? Padlock the door, not show up to take delivery, and allow his few employees to show up at a workplace with a hastily-printed “permanently closed” sign stuck on the door. Obviously, the employees took this poorly. One of them found another business card for the IRS agent, called them up, and dropped a couple hundred dollars’ worth of dimes. She then marched herself down to the state department of labor and did it again. My friend’s dad appears to earnestly believe that none of this can possibly have any consequences for him going forward because “the restaurant doesn’t exist anymore”. This is his full defense and only plan. My friend just made triple sure that his name isn’t on jack gently caress all and laughed all the way to the liquor store. He’s waiting on the “can you post bail?” call.
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Feb 8, 2019 17:32
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Holy poo poo.
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Feb 8, 2019 17:48
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Wait, there's still people in this country that don't understand how Al Capone ended up in Alcatraz?
Coasterphreak fucked around with this message at 18:36 on Feb 8, 2019 |
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Feb 8, 2019 18:33
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Its a strategy that absolutely works, so long ad you have the accountants and lawyers necessary to turn the case into a legal snarl that the IRS doesnt want to spend the time dealing with
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Feb 8, 2019 19:35
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Just got an offer of managing a kitchen- but not in a restaurant. In a grocery store. Focus is away from labour and penny pinching and instead focus is on quality produce and speed of service. Same hours, same salary. Currently in a restaurant as KM where I have no control on staff wages, menu, and my management hours count towards my hourly labour even though I’m supposed to be on the management team (taking a full body off of my kitchen line). Should I take it?
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Feb 9, 2019 00:24
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