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after going mostly unscathed from last november to now, omicron finally decimated our staff maitre d, both daytime servers, maintenance, and breakfast staff are down for the count thankfully this is a slow week historically since we close NYE through the 4th of jan, but gently caress
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Dec 30, 2021 15:31
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| # ? May 28, 2024 09:17 |
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Our dining hall is scheduled to open tomorrow evening for indoor service. Hundreds of students taking off their masks, coughing up whatever they caught over the break, our plexiglass dividers doing very little to protect us since the "droplets" thing was a lie, Covid is airborne. I doubt upgraded masks will be provided, so I bring my own. But, the first couple weeks of classes are online-only, so I don't even know if students will be on campus in meaningful numbers. I am guessing my boss's boss will come in and announce... something.
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Jan 1, 2022 23:19
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Goddamn shamrock giving us the absolute shaft out here. Anybody else (in the mountain west) get the news today?
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Jan 6, 2022 02:15
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What's the news?
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Jan 6, 2022 04:14
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Down to one delivery per week, 20 case minimum to ship. Our main property involves 7 different business entities but because we're under one roof we all need to consolidate to one order/invoice now which is a nightmare for accounting because we're all separate businesses. They announced it today and are immediately enforcing it, even for orders that we supposed to ship earlier today.
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Jan 6, 2022 05:55
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Oh wow, that's got to be the most amazing clusterfuck. The total lack of notice is such a complete "gently caress you".
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Jan 6, 2022 07:01
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Shabadu posted:after going mostly unscathed from last november to now, omicron finally decimated our staff This is happening in a lot of workplaces in all industries ATM. Omicron is less lethal but much more infectious than what has been going around before. The post-holidays spike in cases is insane. Just like any other transmissible illness, it is good that people try to stay home and quarantine when they are ill. God save the remnants of staff that are left to sort out the mess. Had 3 people call out sick today, and 2 of them weren't even scheduled to work today lol. Hope they get their test results in a timely manner.
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Jan 6, 2022 08:03
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Its like early covid with the staffing shortages and supply issues, but at normal levels of business because nobody cares anymore. This is a nightmare.
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Jan 6, 2022 14:16
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oh hah, since then we're down to just Chef, Sous, Night time saute, and 2 dishwashers left both grille cooks, both garde's, pastry and butcher and evening prep cook are all down i'm ex-foh at this point and doing accounting but i had to jump behind garde to open oysters for lunch service update: sous chef down, real glad i spent lunch service in the kitchen with him Shabadu fucked around with this message at 22:22 on Jan 6, 2022 |
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Jan 6, 2022 18:38
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Sandwich Anarchist posted:Its like early covid with the staffing shortages and supply issues, but at normal levels of business because nobody cares anymore. This is a nightmare. CDC says 700k new COVID cases this week. Almost double the 2020 and 2021 peaks, and still rising, but they bent the knee to investors so nothing will close.
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Jan 6, 2022 23:44
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In response to drastically reduced numbers of students (both working with us and coming in as customers) this quarter, we've simplified our menu. If you had three entrees at your station, congrats, you have only two now. First point this year I've actually had time to prep ahead a couple days. Stress way down. Honestly, the job's kind of a breeze now. Hope it stays that way for a good while. Rumors abound that the quarter will be online-only again.
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Jan 7, 2022 00:04
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Liquid Communism posted:CDC says 700k new COVID cases this week. Almost double the 2020 and 2021 peaks, and still rising, but they bent the knee to investors so nothing will close. In Ontario, they've closed dine-in for two weeks (yeah, right, see you in spring) and I have a client at the meal program who had just gotten a kitchen job, on his own merits, nice guy, and he was fitting in well and doing well, and now he's cut loose and probably not eligible for the "luxe" $270/week government bonus laid off people get, nor unemployment insurance. Like, he tried, and got hosed for trying. He should have just stayed on disability.
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Jan 7, 2022 05:30
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Of the seven people on the kitchen staff at least 3 currently have covid, including the manager who just got tested yesterday after finding out the other two tested positive. My test thankfully came back negative because tonight a party of 150 bought out the restaurant for the evening. Fortunately it's a banquet menu and all the prep is done so all we have to do is throw all the hot stuff in the oven and put it out there and let them spread any covid they have among themselves. Really curious to see how many actually show up.
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Jan 8, 2022 20:33
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Republicans posted:Of the seven people on the kitchen staff at least 3 currently have covid, including the manager who just got tested yesterday after finding out the other two tested positive. My test thankfully came back negative because tonight a party of 150 bought out the restaurant for the evening. Fortunately it's a banquet menu and all the prep is done so all we have to do is throw all the hot stuff in the oven and put it out there and let them spread any covid they have among themselves. Really curious to see how many actually show up. Spoiler alert, all of them will show up plus some of their lovely friends they "forgot about". Also half of them have covid and half of that know they do and will still mouthbreath all over each other and lick everything.
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Jan 9, 2022 18:49
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Nah it was more like 60. Ate so much leftover mac & cheese.
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Jan 10, 2022 01:54
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Our staff Christmas party got moved by a week because the owner and his family popped positive for covid yesterday. Owner seems to think he’ll be fine to move the party a week and he’ll be able to attend and have the BEST PARTY EVER. I RSVP’d no.
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Jan 10, 2022 07:05
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We were supposed to have one back on the 3rd but half the staff was sick with something so it was pushed back to "later."
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Jan 10, 2022 08:01
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We've had waves of people getting it my restaurant, but fortunately it's usually three or four people at a time. We're a big restaurant (usually run with 12-18 servers a night) so omicron has been tough but not disabling. Wearing a mask for 8-10 hours again sucks though.
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Jan 16, 2022 20:43
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New cheese thread for anyone interested https://forums.somethingawful.com/showthread.php?threadid=3991042&pagenumber=1&perpage=40
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Jan 17, 2022 00:21
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It's been nearly 3 months since I stepped into my old workplace. gently caress that place.
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Jan 23, 2022 04:16
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iospace posted:It's been nearly 3 months since I stepped into my old workplace. Goddamn it's cathartic to say that kind of thing. Hope you enjoyed it.
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Jan 23, 2022 22:03
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Non industry goon here. I often see sommeliers around/in the kitchen during service. What is the role of the sommelier in that case after the menu has been made? I'm assuming they aren't working on new dish pairings during the middle of service. Thanks in advance.
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Jan 24, 2022 21:52
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VelociBacon posted:Non industry goon here. I often see sommeliers around/in the kitchen during service. What is the role of the sommelier in that case after the menu has been made? I'm assuming they aren't working on new dish pairings during the middle of service. Thanks in advance. The resident somm is often a manager, if not the general manager. They are just doing normal operational stuff during service
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Jan 24, 2022 21:57
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Sandwich Anarchist posted:The resident somm is often a manager, if not the general manager. They are just doing normal operational stuff during service Oh no way, I wouldn't have guessed that. Thanks.
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Jan 24, 2022 21:57
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I went to the most wonderful little restaurant years ago where when you sat down the somm would come by the table with a taste of some kind of cool (generally) sparkling wine, the one I remember the most was a dry lambrusco, and give you a little chitty chat about it. Then later at dessert he came back and took over cheese cart duties and we had a lovely time debating which cheeses and what a good plan of attack for the tasting order would be. I wish every restaurant had someone like that puttering around the floor chatting about wine and cheese with the patrons. Obviously this place closed within a year. STL just wasn't ready for prix fixe only dining.
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Jan 24, 2022 23:21
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Guildenstern Mother posted:Obviously this place closed within a year. STL just wasn't ready for prix fixe only dining. honestly i'd be happier if most restaurants were prix fixe or just offered the option. when tokyo was in full emergency mode one of our local izakayas started doing takeout to keep the business going, and we'd just text the guy that runs it and ask him to throw together whatever he had that day that looked good for two adults and two kids. it always came out better than if we'd ordered since he knew his stock and now we just order like that when we go there.
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Jan 25, 2022 03:43
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This was in the Shcadenfraude threadPigsfeet on Rye posted:A pair of restaurants in NJ pushed out a policy to waiters and waitresses: Better get at least five 5-star reviews each month, with their name included, or potentially be fired. It didn't go well for the restaurant and the assistant manager that conceived the policy: quote:In response to this viral controversy, the restaurants in question have distanced themselves from the rule as Triple T Hospitality Group's CEO Thomas Bonfiglio insisted the review demands are not their policy. I can't imagine doing this pre-COVID and getting away with it. As a waiter I showed up to work obviously drunk once and didn't get fired, and I knew people who did do it enough to eventually get fired, got new jobs waiting tables like 2 weeks later. During COVID when restaurants are loving desperate for staff both FOH and BOH it's a loving insane idea to try and enforce that. It's hilarious to me that the only person who got fired over this is the one who came up with it. I've long thought "assistant manager" is easily the worst job in a restaurant, especially if it's part of a chain or a restaurant group, so the only people who willingly do it are incredibly dumb people who get off on power tripping over people. I would never do it because I know it's mostly a money pit, but I understand why people want to own restaurants, and I understand even wanting to be the manager of a restaurant, because you still have a certain amount of control of things, assistant manager though, the only control you have is enforcing other people's rules and coming up with insane things like requiring employees to get five positive reviews that mention them by name every month.
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Jan 25, 2022 23:08
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Skwirl posted:It's hilarious to me that the only person who got fired over this is the one who came up with it. I've long thought "assistant manager" is easily the worst job in a restaurant, especially if it's part of a chain or a restaurant group, so the only people who willingly do it are incredibly dumb people who get off on power tripping over people. I would never do it because I know it's mostly a money pit, but I understand why people want to own restaurants, and I understand even wanting to be the manager of a restaurant, because you still have a certain amount of control of things, assistant manager though, the only control you have is enforcing other people's rules and coming up with insane things like requiring employees to get five positive reviews that mention them by name every month. Our only assistant manager mainly handles inventory, so he's mostly annoyed when we break dishes. The assistant GM was the former head of HR and is very amenable. Thankfully our GM doesn't suck as much as his predecessor. This kind of power-tripping is wild. Edit: also requiring every FOH staff member to get mentioned by name five times a month is absolutely insane. I have a sort-of uncommon name and virtually never get mentioned by name even in the rare instances my tables take the time to write a review. I can't imagine how hosts would manage to get their name mentioned that much.
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Feb 2, 2022 07:07
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Why is the chef adding goofy bullshit that requires multiple days of prep to the loving pizza menu when we have less help than ever before and simultaneously more customers than ever before? These are college kids, they want pepperoni pizza. They do not want whatever the gently caress "Egyptian hawawshi" is. No offense meant to Egyptian goons.
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Feb 4, 2022 17:35
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Animal-Mother posted:Why is the chef adding goofy bullshit that requires multiple days of prep to the loving pizza menu when we have less help than ever before and simultaneously more customers than ever before? These are college kids, they want pepperoni pizza. They do not want whatever the gently caress "Egyptian hawawshi" is. No offense meant to Egyptian goons. Either: 1. He's new and thinks he's gotta prove something, 2. He's bored, or most likely 3. He's an idiot
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Feb 4, 2022 17:43
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4. "I saw this on TikTok/Youtube/Tasty, that must mean college kids will love it!"
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Feb 4, 2022 17:59
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Shooting Blanks posted:4. "I saw this on TikTok/Youtube/Tasty, that must mean college kids will love it!" Yeah like I said Sandwich Anarchist posted:3. He's an idiot
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Feb 4, 2022 18:13
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That hawawshi thing sounds pretty good, though.
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Feb 4, 2022 19:43
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Oh believe me, I'd love to make and eat it, just not right now when we seem to be crippled when it comes to hiring people. And it's a roll of the dice every day with people being out sick with *something*, can't imagine what.
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Feb 4, 2022 19:46
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I mean, the best pizza I had was a bulgogi pizza at a college campus korean place that moved into a former pizza restaurant they eventually removed the pizza ovens because they were 'confusing the customers' and half a year later went bankrupt
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Feb 4, 2022 19:47
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Looking it up Hawashi is just ground beef, onion, bell pepper, garlic and parsley cooked inside pita bread. Some version of pork is generally more popular than beef on pizza, but those all seem like normal pizza toppings. Edit: oh there's a lot of spices, don't you just make a giant batch like once a week for that kind of thing?
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Feb 4, 2022 19:54
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The problem is that we have less than one-third the amount of help we normally have, about 150% more customers than normal, and the recipe calls for making the dough days ahead of time and freezing it. The other problem is that nobody's in charge of the pizza station, nobody wants to be since there's no additional compensation, and the manager has been in and out with Covid. Yes. In and out. Not "stay home until you are healthy and not infectious." Just "Come in if you can, we'll send you home if you're too obviously sick."
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Feb 4, 2022 21:45
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Animal-Mother posted:The problem is that we have less than one-third the amount of help we normally have, about 150% more customers than normal, and the recipe calls for making the dough days ahead of time and freezing it. Have you considered that every kitchen in your city is hiring and you might find the 1 in 100 that wont let the manager infect you with covid
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Feb 5, 2022 13:12
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I'm probably at the best-paying culinary job in the county. I will look around though, now that you mention it.
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Feb 5, 2022 17:50
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| # ? May 28, 2024 09:17 |
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Yeah now is the time to look around if you're kitchen staff. Everyone is so short staffed you can pretty much tell them what you want to make
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Feb 6, 2022 22:28
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