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Canuck-Errant posted:*sloooooowly slides IWW forms across stainless steel prep table* This post got me all wobbly
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Apr 16, 2021 00:49
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BiggerBoat posted:Not sure what it's like now but it doesn't sound too great from reading the thread. Edit: naw, there is no reason to make this response, we all know why you have the perception you do
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Apr 16, 2021 01:14
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Sandwich Anarchist posted:I'm still fighting taking a lunch break because I think I'm going to get in trouble. I think I'm behind and slow when everyone is blown away by my performance. The industry causes severe mental damage to anyone in it for long enough. It doesn't go away, either. Haven't been in a kitchen in 7 years now, still have those self worth issues and massive impostor syndrome.
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Apr 16, 2021 03:56
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Even though I haven't left the industry, I just want to say that there -are- fulfilling, well-paying, sane-hours gigs out there. They're not in every city, and they're the minority of gigs, but they do exist. If you can leverage yourself creatively and professionally its possible to stay in a kitchen and not get sucked back into the typical spiral. I have a passion for food unlike anything else I've delved in to, and kitchens are were I've always felt at home. I have a degree in mechanical engineering but I work as a chef. This is the work that I want to continue to do until I retire. My folks pushed me into the engineering path but it just wasn't for me. The transformative process of bringing in ingredients and sending out one of the best plates a diner has ever had scratches that itch in my brain like nothing else can. The biggest lesson I have learned in my career is to know what I'm worth. If my employer doesn't know it, then gently caress 'em. There's always another restaurant that will treat you better. If my employer doesn't know what the other people that I work with/for/over, then gently caress 'em too. I understand I'm in the minority here, and might as well be preaching "naw dude, you can totally use heroin responsibly, you just gotta know your limits." I've been lucky in the city I live to find like-minded employers after I jumped ship from the corporate world. Loyalty and taking the bait are all too common, I wish I knew how to verbalize what to look out for but I can't. Maybe I've just been obscenely lucky. I dunno, I just love making good food made from good ingredients provided by good people. It's a passion I never expected to have when I was younger but here I am. I'm happy and healthy and fulfilled. I'm sure the brain drugs and therapy are a big part of that but whatever, I look forward to going in to work every day. There's always something new to create and always something new to learn. Anywho, don't get sucked into management without a full career plan, don't do too many drugs, keep at it if you truly have a passion for food, volunteer at soup kitchens, say hi to your neighbors and bring them tasty treats, take care of yourself, take care of your friends, if you work for a publicly traded restaurant group know that they don't actually care about you, try not to dip your pen in the company ink, eat vegetables, exercise a little, wear sunscreen, i dunno thanks for coming to my TED talk.
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Apr 16, 2021 05:54
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Healthcare related work can be sensible in terms of time and hours. I'll still defend the hospital I'm working at. Because even on busy days, it's still less stressful than any other restaurant work I've ever done. And far better pay at that, by the tune of like $3+/hour. (I saw an article the other day about some Diner elsewhere in Ohio having to shut down because they can't find people to work. Line cooks start at $12/hour. And yknow, gently caress that poo poo. Pay your workers dude or you don't loving deserve to stay open.) My benefits are good, and my pay is good and the hours are reasonable.
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Apr 16, 2021 08:01
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Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years.
Sandwich Anarchist fucked around with this message at 10:51 on Apr 16, 2021 |
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Apr 16, 2021 10:48
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years.
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Apr 16, 2021 18:36
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years.
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Apr 16, 2021 18:58
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years. 
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Apr 16, 2021 19:19
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Apr 16, 2021 19:52
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years. 
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Apr 16, 2021 22:55
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years. Heard!! 
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Apr 17, 2021 01:04
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Sandwich Anarchist posted:Oh I am sure there are individual positions out there in the industry that are fine and good, but the issue is that the industry at large is a horrible piece of garbage that needs to be burned to the ground. It is awful on every level, all the way down to cultural perception as chefs being these people who go on cooking competitions but who also somehow need to get real jobs. Every place is about to die because margins are so low, but raising prices is out of the question because consumers refuse to pay. The only way to keep afloat is to cut corners, understaff, and rely on gratuity to pay half the staff. Covid is really showing how bad things have been for years. Shame this whole thing can't be a thread title.
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Apr 17, 2021 02:32
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Given current thread rhetoric on burning it to the ground, has this pamphlet been shared before? https://www.prole.info/pdfs/ar_english.pdf
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Apr 17, 2021 17:20
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droll posted:Given current thread rhetoric on burning it to the ground, has this pamphlet been shared before? https://www.prole.info/pdfs/ar_english.pdf It's like an alternate universe Chick Tract, exactly as strongly opinionated about the subject but the opinions are relatable and actually true. I disagree with the part that says you only get better at doing your task faster and more competently because if you don't, the boss will yell at you. Yes, your boss will like you better (and better job security and chance of promotion) if you perform well, but that's not why you try to get better at it. If you're going to do something 1000 times every day at work, it is in your own interest to become efficient. It makes your job less of a hell to complete. And it is a tangible, quantifiable proof that you are good at doing things, you do them fast and do them well, and your work reference can confirm this when you are interviewing for a new job. Fully automated luxury gay space communism is a good and cool long term goal, but while you are here in the trenches getting paid hourly to do a task, why not get good at it? You don't have to work harder to get more done. You aren't paid per market item produced. Get good at a thing. The worst thing possible for you when you quit a poo poo job is to have spent those hundreds of hours with nothing to show. You're not getting a computer toucher cert, you're not getting a diploma, but you can still learn something, even if it's just the fastest way to dice vegetables or fold shirts. Unless you are like, laying bricks for 12 hours straight, you can learn to do your job more efficiently and go home at the end of the day less exhausted. And it looks better on your resume to have a reference that's like "wow [username] works hard and fast, and picks up on technique" instead of just listing "chilis dishwasher" with your starting and ending work dates. Outside of that, I agree with the communist manifesto restaurant worker comic book.
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Apr 19, 2021 05:06
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oh also clinical depression throws a real wrench into those cogs! haha
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Apr 19, 2021 05:12
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If I get good and efficient at doing a thing, my boss either wants more of that thing done, or wants me to do more things. Neither of those give me anything other than more work.
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Apr 19, 2021 06:55
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The General posted:If I get good and efficient at doing a thing, my boss either wants more of that thing done, or wants me to do more things. Neither of those give me anything other than more work. What about satisfaction and fulfillment in a job well dohahahaha
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Apr 19, 2021 10:56
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WITCHCRAFT posted:It's like an alternate universe Chick Tract, exactly as strongly opinionated about the subject but the opinions are relatable and actually true. Get some therapy, how good you are at working hard is the dumbest loving measuring stick.
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Apr 19, 2021 11:40
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Sorry I think I got into a drunken argument with a PDF last night.
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Apr 19, 2021 18:13
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Apr 19, 2021 22:01
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Today we were told that a food photographer would be in between 2 and 4 (so of course they showed up at noon, wtf) to take pictures of two of our signature biscuits. I figured it was some low rent blogger, nbd, but I still dropped the 3 most gorgeous pieces of chicken ever for their glamour shot. Turns out it was for United Airlines' in-flight magazine. It's not the NYT or anything, but I'm kinda chuffed that people around the world might see a picture of my chicken while bored on the tarmac. And I wish Sandwich Anarchist still had his airport job, so I could get a copy. 
JacquelineDempsey fucked around with this message at 19:22 on Apr 20, 2021 |
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Apr 20, 2021 19:18
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JacquelineDempsey posted:Today we were told that a food photographer would be in between 2 and 4 (so of course they showed up at noon, wtf) to take pictures of two of our signature biscuits. I figured it was some low rent blogger, nbd, but I still dropped the 3 most gorgeous pieces of chicken ever for their glamour shot. I mean you could probably call or email United's customer service line, they'd probably be happy to send you a copy
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Apr 20, 2021 20:02
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United also puts their magazine online for free, could always save a copy. Probably also easier to share with others that way as well.
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Apr 21, 2021 02:07
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Lord why did I take a job at another golf course restaurant in a state where it rains. Only my 3rd day and its killing me with boredom.
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Apr 25, 2021 00:57
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Knowing people who have worked for magazines I'm pretty drat sure if you email them and say you are in the magazine they will mail you a magazine.
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Apr 25, 2021 02:53
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Yeah, I saw that they put them on their site, but I'm also an old fart that really likes to have a physical copies of things. When my mom died, I found out she had a whole box of every single mention of me in a newspaper, my letter to the editor in Freshwater and Marine Aquarium magazine when I was 12, old report cards, the stupid poem I wrote for the public library newsletter. when I was 10... I guess I got that from her. And the price I pay for making the best loving fried chicken in my city is I get to drop 96 pieces at 5am tomorrow for a catering order hahahaha please kill me edit: But speaking of fry cooks, I have watched this about 37 times. Just substitute "chicken" for "fries", and this dude is my spirit animal. https://va.media.tumblr.com/tumblr_qmko01GqNX1tp3o1b.mp4 YOU FEEL ME? JacquelineDempsey fucked around with this message at 02:26 on Apr 28, 2021 |
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Apr 28, 2021 02:18
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Now you've gotta leverage your newfound fame into a viral instagram food truck phenom!
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Apr 28, 2021 02:27
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Like pretty much everyone else that's getting back to pre covid sales, my company is struggling with staffing. It's almost like when you lay off half of the workforce for a year, they change careers. (the owner want to blame stimulus and UI, but I don't buy it)
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Apr 29, 2021 15:42
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Coasterphreak posted:Like pretty much everyone else that's getting back to pre covid sales, my company is struggling with staffing. It's almost like when you lay off half of the workforce for a year, they change careers. (the owner want to blame stimulus and UI, but I don't buy it) I imagine you don't buy much with what they're paying you
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Apr 29, 2021 15:58
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Idk what it's like in other states but my UI pool of money only lasted for like 3 months, certainly not a year. It's cute and easy to blame UI and stimulus because the alternative is facing the facts and math of the situation.
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Apr 29, 2021 16:02
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Sandwich Anarchist posted:I imagine you don't buy much with what they're paying you not wrong. (my stimulus did just drop a down payment on a boring commuter car, tho)
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Apr 29, 2021 16:10
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Virginia's minimum wage goes up to $9.50 (from $7.25), effective Saturday, and hooo boy, I hear our owner is not happy. Sure would be swell if folks like me that are making 10 got bumped to 12.25, but most likely I'll probably get my hours cut. 
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Apr 30, 2021 14:46
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To
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Apr 30, 2021 18:56
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MrYenko posted:To the amount of poo poo I’ve seen posted recently that wants like a decade of experience and a masters for $15-$20/hr is baffling, like target or actual fast food start at that here not to mention median home price closing in on 700k
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Apr 30, 2021 19:19
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JacquelineDempsey posted:Virginia's minimum wage goes up to $9.50 (from $7.25), effective Saturday, and hooo boy, I hear our owner is not happy. Yeah, that's not gonna happen. I worked at a place where some shifts I was cashier and some I was a waiter and since cashiers made way the gently caress less in tips than waiters (you had seven seats at the counter and took togo orders and people don't loving tip on togo orders and no one wants to sit next to a stranger so the only time all seven of those seats were available were when every single table was full) you got a dollar over minimum wage, when minimum wage went up so waiters were making the same the cashier position did not get more money.
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Apr 30, 2021 19:38
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Apr 30, 2021 19:39
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What the gently caress do they make their hamburgers out of?
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Apr 30, 2021 19:58
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Skwirl posted:What the gently caress do they make their hamburgers out of? Look the menu says they’re made with 30% pork, they don’t need to specify how long the pigs are.
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Apr 30, 2021 20:16
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JacquelineDempsey posted:Virginia's minimum wage goes up to $9.50 (from $7.25), effective Saturday, and hooo boy, I hear our owner is not happy. Hopefully it mostly ends up like what happened here when minimum went from $11.60 to $14 in a day: fuckin' nothing. Owners that are complaining about minimum wage increasing were already scheduling the minimum amount of labour, and you can't cut more staff from there and still function. They'll either eat the costs or increase prices, and hopefully it doesn't affect you too much.
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Apr 30, 2021 20:56
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