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We've been surprisingly busy this entire year. No winter lull and I usually have most of July off, but have been doing so much OT. It's nice to finally have money to spend.
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Jul 19, 2013 05:09
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| # ¿ Apr 27, 2024 17:14 |
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Yeah cuts not very often, although I tend to scrape the back of my hands on loving plastic wrap cutters all the time. Burns though, practically a daily occurrence.
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Jul 25, 2013 11:59
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After one of the busiest years ever so far, it has finally slowed down this month. Whole week off, what do I do with myself 
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Aug 20, 2013 18:07
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Dimloep posted:And now we do the dance of slow-as-gently caress holiday week. Nine days off. I might go mad. I figured I was gonna get the whole week off, but got 3 days somehow.
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Nov 23, 2013 00:06
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Chef De Cuisinart posted:Are you going to be at that party? Because that's pretty cool, and I'm honestly excited to cook for 2000 with a small team. I'm honestly considering going back to work in a larger hotel. I went from a 1400 room hotel to a 420 room hotel and these days I'm just bored out of my mind. Half the time I have no hours cause of seniority and the other half I'm working with some incredibly lazy people. Turkeybone posted:It's "facebook official," I accepted the gig doing wine analysis in Queens! Now for the "joy" of finding a place to live. Congrats!
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Dec 16, 2013 22:34
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I finished work at 4:30am and I'm still up and can't sleep. Pretty much got slammed when all the drunks started coming back after their festivites. Half the time they passed out by the time their food got to their room and our poor room service waiter would have to bang on their door or have front desk call the room if they didn't answer.
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Jan 1, 2014 15:40
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What a cluster gently caress tonight, we somehow ended up 40 short on our stuffed chicken for our plated dinner tonight. First time this has ever happened, embarrassingly bad mistake.
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Jan 16, 2014 04:27
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Had our holiday party tonight, us cooks of course had to cater it. Always a good time when you're cooking with a bottle of beer in your hand.
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Jan 24, 2014 06:56
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Dimloep posted:Except where I work. I'm lucky if I get 15 hrs of OT a year, and we keep hiring culinary students who know ~everything~ but can't make a goddamn club sandwich. My hotel is pretty lovely too. Some weeks I can't even get 40 hours and other people will get OT, complete bullshit. If the benefits weren't so goddamn good, I would've left so long ago.
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Mar 30, 2014 07:34
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Black August posted:I hate Marathon Weekend. Seconded. What's worse is the chicago marathon literally runs through my street, so going to and from work is a pain in the rear end.
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Apr 22, 2014 06:48
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Just applied to a new place, hopefully I get it. I'm so tired of my current job, 7 years was way too long to stay.
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Apr 24, 2014 06:12
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Just put my two weeks in at my current job. Interviwed at a 1200+ room hotel for an overnight gig, should get it and looking forward to it.
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May 7, 2014 00:12
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Sneiority has its ups and downs, but depending on the people it's generally pretty cool. Working in a union hotel, the benefits far out weigh the negative though. Paid sick/holiday days, vacation time, loving awesome healthcare/dental care/vision care, pension plan, so on and so forth. I've worked in both non-union and union hotels, and it really depends on the people you work with that makes it good or bad. I've sat in on contract negotiations before, pretty much just the lawyers and union president talk. They're pretty good in protecting workers. Last contract negotiation, they added stuff like if you work 7 days straight the 7th day is considered double time. So, all in all pretty good for us workers, the lowest position as a cook 5 makes just a little over $17 an hour and a cook 1 makes a little over $18. Here in Chicago we've been without a contract since last sept, but last I heard negotiations were getting close to ending and we were getting a $1 raise a year for the next 3 years or something to that effect. rayray00 fucked around with this message at 22:06 on May 7, 2014 |
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May 7, 2014 21:57
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Chef De Cuisinart posted:I work in a hotel. I like it, I get overtime if/when I want it, I always get my 40. We're not unionized, but some of our properties are. I think unions are great, but they can affect kitchens negatively just from a management perspective. Someone calls out, I have to get a temp, I can't just take a bqt cook and stick him on the line, or work the station myself. For us, you have to find a cook from the property first. And sous's can work the line, only the executive chef can't.
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May 7, 2014 22:09
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GigaFool posted:The Exec can't work the line, even if they want to? I theoretically could hire enough cooks to keep me off the line, but I want to be there, especially on the weekends. Pretty much if there's work available anywhere banquets or the restaurant(s), an hourly employee has to be scheduled first, or if there's a call off, an hourly employee has to be asked first.
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May 7, 2014 23:57
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Tomorrow was supposed to be my last day, but after Sunday's bullshit I just didn't show up the rest of the week. gently caress my old job so hard.MAKE NO BABBYS posted:Oh god, why would you torture yourself like that? The stuff of nightmares 
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May 15, 2014 03:02
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EAT THE EGGS RICOLA posted:I am out now, but I appreciate the $20+/hour jobs that have employee protection and union representation a ton, it's insane how much of the industry prides itself on getting treated like poo poo and barely being paid a living wage. I've never understood this either. At my old job some of the older cooks told me, it's cool if your check is missing a half hour or an hour here or there, it happens. And I just stood there staring at them like, no it's not ok for that poo poo to happen. Nobody should be cool with working for free, especially in our industry.
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Jun 5, 2014 20:30
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Isaac Asimov posted:Do Hilton hotels drug test? In Colorado? Initial hiring process a drug test was mandatory when I worked for Hilton and Starwood, never got tested again after. Currently working at a Hyatt and correct, it was just a background check. This was all in Chicago though.
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Jun 10, 2014 01:42
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Thoht posted:So I'm in Seattle and thinking I want to try getting into the hotel side of things and I'd really like to do so in the next couple of months. I'm wondering if you all know if this would be a bad time of year to be trying or if that even matters that much. If I have to I can tough it out through 'til spring where I'm at but I'd rather not. Pretty much 2 or 3 weeks into december is when things start to slow down, at least here in Chicago, with the exception of new years eve of course. If there are positions available it doesn't hurt to apply. Over the last 10 years I've worked for Hilton, Starwood, and currently Hyatt. Out of the 3 Hyatt is definitely the one I've enjoyed working for the most. I can't imagine Seattle having too much of a slow season though.
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Nov 14, 2014 14:06
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Had 5 days off this week, come back yesterday to find 5 new cameras installed in the kitchen 
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Dec 13, 2014 13:48
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I'd seriously consider it, but I'm looking to move out west towards Seattle if anything 
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Dec 17, 2014 13:58
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Naelyan posted:I... I don't even know what to say about this. I have NYE off. I have New Year's Day off. We're completely shut down both days. I mean, I went in today to do office work / inventory / catch up on some baking so I was there like 9 hours, but I was drinking the whole time and even had a nap in the middle so it didn't even feel like work. I... I have plans to go out and meet up with friends before 3am today. This is loving weird. This is my first NYE and day off as well, in like 4 or 5 years. I will probably still head in when they close at 2am and have drinks with my cooking buddies afterwards lol
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Jan 1, 2015 05:00
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Fiirst superbowl off in like 6 years, laid off for the month of february. Looking forward to sleeping in, going on vacation, and collecting unemployment for a month 
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Feb 1, 2015 11:28
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Shooting Blanks posted:I really, really hope you didn't speak too soon on this one. If you worked at some place with TVs and you get a call at 2PM to help them out "just for one shift!" what are you going to say? I already know for a fact they won't be calling me in 
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Feb 1, 2015 14:54
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JawKnee posted:rats or rebranding? Union hotel, so seniority.
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Feb 2, 2015 17:07
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That's when I go, "Enjoy your scrambled egg whites!" as I plate it for them.
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Mar 11, 2015 09:19
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A Man and his dog posted:Also when it comes to chicks in the restaurant: Don't poo poo where you eat if you have it good. This x1000, I quit my last job cause the hostess I hosed was batshit insane.
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Apr 5, 2015 13:07
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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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Chef De Cuisinart posted:If you work (anywhere other than kitchen) in a hotel, you HAVE to take a 30min break. God knows my company would force breaks on culinary if an important enough guest didn't like it. Also, we have the choice of a break, and just don't really care for them. Most of my guys would much rather work their 8 and go home than work 4 hours, take a 30min break, and then work another 4. Yeah, my first and current hotel kitchen jobs let us take our breaks if we want. Personally I'd rather just do the 8 and go too. My last job my sous threatened to write me up if we didn't take our breaks Just finished day 5 of my 8 day stretch, looking forward to finally getting some decent sleep.
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May 31, 2015 16:42
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3 days off this week, plus holiday pay 
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Jun 29, 2015 12:59
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Omlette stations are the worst, at least we get paid for them now. I remember having to shell(?) like 150 pounds of chestnuts, that was annoying as hell.
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Jul 26, 2015 13:36
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Chef De Cuisinart posted:Work for hotels people! Yeah! Week paid vacation coming at the end of the month 
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Aug 6, 2015 14:12
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I grew up in a family restaurant for 13 years and have been working in hotels for the past 10 years. I doubt I'd ever go back to working in just a pure restaurant, terrible pay and long hours. I've worked for hilton, starwood, and currently hyatt. You really can't beat the benefits, and I'm not just talking about having great medical, dental and vision insurance. You get some decent pay, corporate benefits with other companies, paid vacations, paid sick time, super cheap hotel rates when traveling anywhere in the world, and on and on. You hear some pretty crazy stories and meet the occasional celebrity. Creativity wise you'll be handcuffed somewhat still, but still a lot of variety. Most hotels these days do realize having good food is a pretty big plus now.
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Aug 9, 2015 14:02
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Chef De Cuisinart posted:Being able to take a week long vacation somewhere and have the plane tickets be the most expensive part is the best. It'd cost me $300bux to stay in New York for a week. The plane tix are 500ea round trip. Exactly! I'm headed to Toronto in 2 weeks, 2 nights comped and the rest at $79 a night plus 50% off food, can't beat that!
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Aug 10, 2015 15:16
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First time I had thanksgiving off in like 10 years  But now 6 straight 10-12 hours day  And then things start to slow wayyyyy down.
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Nov 28, 2015 17:27
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I work overnight and I can't tell you how nice it is to have all the prep space I need and all the equipment to myself. But that's about to end in 2.5 weeks, put in my notice last week and after 11 years, I'm done being a cook for a long while.
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May 31, 2016 11:22
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