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Excellent post. I love insider looks at these sort of things. Thanks for that. As for my excessive interviews, it's both a big chain restaurant, and it's also been sort of a weird setup. My former coworker who felt it was unfair I didn't get to be a server (which I found out yesterday is secretly because the boss doesn't like me because I don't bootlick enough and get offended when he acts creepy and rude), so he tried to get me a spot at this place. Had one interview, went great. Was told I'd be called back (never did, I called them), probably for busser, but she'd look into it. Second interview, different woman. Somehow on 3 hours of sleep I managed to impress her such that, her words, "You're far too well spoken to not be a server, and we have college kids leaving for the holidays, so I want you as one." -- Third interview a few days later, some head manager guy. Gives long typical spiel about What It Means To Be A Corporate Server, 10 Steps To Success, Quizzes To Take, etc etc etc. I was supposed to speak to someone else that same day, but she wasn't there, so the guy said he'd call me back by Monday, since weekends are so busy usually he wouldn't have time (which is good and apparently TRUE according to my server friend, so hooray). So now I need a fourth interview. Maybe this Monday? I'm calling them at 3pm Monday if I hear nothing by then. The anxiety of this is turning my goddamn gut into a gordian knot. I have to pay rent soon and then I am literally out of money for the month, so I'll need this job right loving quick, and I'm praying I have it. I'm pretty sure I do! But Jesus Christ on whole wheat toast what a labor. In other news my boss at the current place is spiraling further into financial ruin, and every Saturday has this weird sort of club thing he does with free food, bottle service style stuff with $150 wines, and a loud and dissonant atmosphere that turns the already claustrophobic restaurant into a thundering neon cave. Thankfully he cut me early so I didn't have to work until midnight, only to be back at work today at 11am. Because there's no way to endear your employees and especially servers to you more than working them past midnight and then expecting them back to open the next day.
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Nov 24, 2013 13:58
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Nah, you were right. I called them back and they said they didn't want me after all. Now begins panic and anxiety as I have no money and only 2 days of work this week. That was a waste of valuable time I could have spent looking for another job.
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Nov 25, 2013 21:47
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Wroughtirony posted:I think you dodged a bullet. Good luck bowmore posted:You didn't want that job anyway trust me. I know. I was just really eager to finally be a server and make a liveable wage, and now I'm in a red hot panic since I have no money left after this month, and still no other job prospects after all the resumes and calls made so far. I've only been assigned to work 3 days this week, one of which is NOT Thanksgiving, so I'll miss out on those tips -- it's already become obvious the owner is trying to phase out people he doesn't like, the same is happening to other servers and not just me. Now I'm worried nobody else is going to hire during the holiday times, so I'm just completely lost and upset. I never thought I'd be employed and STILL at risk of becoming homeless. Wrought, do what you think will make you happy. From my own experience, an office job was terribly dull and lonely, and I ended up liking the restaurant business so much because I really do enjoy the fast pace and constant social interaction, but I'm an outlier and I know it. Totally try consulting instead, because then you can be in the thick of things without getting your hands burned, so to speak. Good luck to you as well.
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Nov 26, 2013 14:58
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The Midniter posted:I'm not sure about the situation at your place being that it sounds like the owner may have it out for you, but from personal experience I've found that it's pretty easy to pick up shifts from other servers who'd prefer to have the time off on/around Thanksgiving (and most other holidays). You should ask around or post a note on the schedule offering to pick up anyone's shifts who's interested in giving them to you. At least it'd help keep you off the streets for a while... I have. I'm just a busser, mind you. But the only one being targeted, while there's like 2-3 unhappy servers being messed with from what I've picked up. There's nobody to take shifts from sadly, there's one chronic busser who has been there for 5 years who works a double at least 4 days a week, and is also part of the cleaning team for the place, AND is one of the people responsible for getting other people she or the owner dislikes fired. There's no real open slots I could snatch up that would make a difference, especially since the bigger problem is that I get cut constantly because business is so poor; even if I got more shifts, I'd end up losing them anyways. I wish this was hyperbole. I just try to keep my head down and work, but even that's not enough to avoid crossfire, so I'm stuck trying to find a new job and I am having the worst luck.
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Nov 26, 2013 18:13
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Chef De Cuisinart posted:Thanksgiving photo dump. Oh yes. Lookin' fine as wine there. Speaking of, I better head to the store and pick some up before it gets too late.
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Nov 28, 2013 19:46
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Turkeybone posted:* Please no smoking, no alcohol, no drugs, no pets What about drinking alone. In my room. With the door locked and the lights off. Because that's pretty much the only way I drink if it's not out with friends. Surely they'd accept that. I'm ok with the idea of no pets though. After 20 years of never ever being in a house that doesn't have at least one cat, I'm starting to seriously consider researching controversial and hated restaurants that have tabby on the menu.
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Dec 19, 2013 22:59
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To those of you about to bartend tonight, we salute you. SUCKEEEEERRRSSSSSS In other news, I landed a new job finally, and start on the 14th. I start as a busser again, but they want it to be temporary so I can upgrade into server. I plan to keep the pressure on hot and hard so I can make it clear I'm there to be a server, and not just be put off for months so they can dangle a carrot; if they try that, I'll just walk. Also, I haven't worked in two weeks. I'm still employed, technically! But they haven't given me hours or have called me off so I have gone 2 weeks with no work. I'm just going to never call them back again or show up. Wheee, free ugly sky blue apron and ascot I can repurpose into a snotrag.
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Dec 31, 2013 18:17
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Welp, I started today. Sort of. This is going to be Interesting. They don't QUITE have their poo poo together. My first day, last night, I walked in on time and they were confused as to why the hell I was there, but their notes confirmed I was meant to be there, so they randomly threw me at a table where a really bored waiter who really obviously wanted to leave with his GF was mumbling through a quiz with two other buss- sorry, BACKWAITERS. So I wrote poo poo down but then it got taken from me because I had no idea it was a quiz, making the sheet look like a shcizophrenic's chicken scratch. Then I ate a shitload of tasty food he just randomly ordered. Then the next day I met the head guy and he flipped a piss because I was supposed to have done paperwork yesterday, but the one in charge completely bypassed that (and acted confused when I told her the night before I was there for paperwork). Regardless, if I do well as a busser, waiter tryouts are at the end of the month, so I plan to study hard and ace poo poo and keep a suitably embarrassed look on my face at how unorganized they're being so far. Frankly this really isn't going to be hard, but they keep playing it up like it is. Same old same old to me. The one sticking point is that I need to never, ever bring food to the wrong table, since the policy is to LEAVE IT THERE and let the guests have it free, which seems like code for "You gently caress this up once, and you're loving dead."
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Jan 15, 2014 19:19
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Fuzzy Pipe Wrench posted:Well I done did it. Put in my 2 weeks notice and found myself a little cafe inside an office building to go on vacation in. Monday to Friday, 6-4, holidays off. Good hourly rate and tips. Congrats! Be free, be happy. On the other hand I'm back in it. Had my first day today. Immediate issues: massive management turnover and problems. No communication, eye-rolling employees, blowhard managers who say "WHY AREN'T YOU DOING ANYTHING" 6 times while standing around discussing football. Upside: I can fellate egos fine, all this means is more bodies to climb over to become server in a month. Place was way more streamlined and organized than anywhere else I've worked so far, so credits to the corporate bullshit for that. drat good food too. Gonna be a fun ride, and what matters most is that my coworkers already like me.
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Jan 17, 2014 03:44
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Christ. I put my rear end into it during training, and only get 3 days assigned to me this week. I'm going to need to talk to the (apparently universally disliked) managers and impress on them I'm not some gently caress around college kiddy looking for beer money, I need full time hours and pay so I can make rent and become a server as soon as possible to make an actual living. I'm already stuck waiting for cash just so I can afford a subway pass and time on my phone, so it's an hour+ walk to work and back every day until that happens. This place is seriously lacking for a supposedly corporate environment.
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Jan 21, 2014 01:09
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Business Gorillas posted:Why can't normal social interactions work like kitchen work? If I hosed up, I got pulled aside by a chef with fire in his eyes and sternly told not to gently caress up again, then I wouldn't gently caress up and we got drinks later. Now I mess up and I get a written pre-warning notification that I'll probably get a written warning if I gently caress up again soon. What does any of that even mean? They want to keep you confused and vulnerable to sudden termination with plenty of written records to throw in your face if you dare seek unemployment or recompense for what is an unfair and arbitrary termination, but has enough paper in it to make lawyers smile and have you thrown out. Keep records of your own. Lots of them. Signed by others if possible.
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Jan 21, 2014 02:16
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I managed to not slice my hand off when I did prep chef work despite my best efforts, but I do end up with these weird hand wounds simply from repeated actions that keep nicking or scraping me just enough to add up over a night into a nice little raw patch. You'd think I'd take mind to move my hands in a way to not keep aggravating these wounds, but there's no time to do the sensible thing.
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Jan 22, 2014 06:55
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Sir Spaniard posted:Holy poo poo. It's a small price to pay... FOR FREEDOM No for real it's terrible. I don't qualify for any benefits unless I work here for an entire year. And that's considered to be a good standard. Managed to pick up my third shift. I just keep refreshing the online schedule and pounce on any open times, so now I have 5 days of work instead of 3, one of them a double. Looking at a huge lunch event this Thursday -- we're RIGHT next to a convention center, so we get that bleedoff and I plan to be at as many of them as possible. What's funny is how terrible 2 of the 3 managers are. One of them is this blowhard who skipped down from corporate not long before I arrived, and nobody likes him save a few servers who he does favors for. He's the type who comes roaring into the kitchen, screams (not says, SCREAMS) "WHAT ARE YOU DOING STANDING AROUND, COME ON COME ON COME LET'S GO LET'S GO LET'S GO!" and then starts ordering people to do this and that. Which ends with missing tickets, over 5 extra plates of food that go nowhere, 3 very upset tables that don't get their orders for half an hour, and backwaiters pissed at each other because of the meddling done by an incompetent manager who doesn't know what the sweet gently caress he's doing. Then he vanishes for 2 hours when people actually do need him, and then spends another 2 hours jerking off at a big table of friends having dinner there, giving them favortism of service. There's nothing sweeter than telling this douchebag off when he marches in to ask why we're standing around not doing anything by snapping back "I'm head backwaiter today, and I'm discussing who wants to be cut and who needs to be cut since we have 6 of us on for a day where we only need 2, 3 at the most. THANK YOU." Rumor has it that he's already gonna be axed and thrown to another failing part of the chain. The kitchen HATES the guy.
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Jan 28, 2014 23:31
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Turkeybone posted:More fun facts about the real world: now that I don't work crazy hours and exhaust my mind and body every night, I have much more time and energy to think about how lovely and sad I am. It's so bizarre, since I have been happier and healthier working restaurant stuff than ever in my life. I'm way more social, snappy, rested, energetic, losing tons of weight, and generally just have a much smoother time socially and physically since I started this. I just seem to thrive under soft labor where I am always moving, thinking, and talking to others. Desk jobs destroyed me.
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Jan 29, 2014 05:59
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Ok no gently caress this, I need to find a new job. Putting 7 backwaiters on a night where we could do it with 3 is pissing me off. They're obviously terrified this part of the chain is going to go under and it's under scrutiny by corporate, and has a revolving door of awful managers who keep loving up and doing dangerous poo poo, like yelling at me to hold the huge trays with one hand over my head if needed, and poo poo like telling me I need to clock out before I collect money from servers and figure out tips (I didn't, gently caress you). There's no strong leadership, just a bunch of blowhards screaming at us, servers, and kitchen before they sneak off to the back room to stay hidden for hours at a time. Plus I haven't been paid yet and started work on the 14th of January. Apparently I get paid with a debit card! No, gently caress YOU. They're giving me direct deposit or I'm calling the labor board. What a waste of loving time. EDIT: Oh, and the same blowhard threatened to fire me if he saw me wearing a brown belt, instead of a black one. I've been working there for a whole month. I was never told this. Black August fucked around with this message at 00:10 on Feb 3, 2014 |
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Feb 3, 2014 00:07
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Things I Love: Corporate master comes rolling in, starts to wave his dick around. Managers go into a TURDS OUT WARBLING PANIC and start screaming and rushing around and mandating edicts that just... gently caress. Shut the gently caress UP. You only care that you'll get fired or fined, your panic is an active detriment to the servers and backwaiters. I'm over here keeping my cool doing appetizers by myself on 3 hours of sleep with NO PROBLEMS because the morning kid called me for a last second fill so he can go do stuff, and I am just being screamed at over literally the smallest of details, all because some pencil neck guffawing dork whose limp hand I shook is around to make the playboys quiver in their trousers. And I still only made $20 in tips. This is loving stupid, and I am finding a new job. I'm not working 3 hours a day like I'm some disposable college flunkie. At least the kitchen is cool.
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Feb 8, 2014 03:08
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Sorry to hear that, Liquid. Sympathy. As much as I miss the gross negligence and freedom of the bistro, I don't miss the sickness of having to fight for a paycheck every single week, and having it bounce. Camping the schedules page paid off this morning. Grabbed no less than three shifts in one fell swoop, so now I got 7 this week, including a double on Valentine's Day, so hopefully the big buckos roll in. I need it, I'm still not fully paid for last month's rent, and this month is already half loving over. I'm getting terrified. Had a nice night at least with some waiters after hours. Rumor is that the head manager put in his two weeks (not three months, two goddamn weeks), and I saw him wandering around drunk, drink in hand, minutes after we closed. The waiters were right in their advice; I didn't lie enough on my resume. My hope now is to get sneaky and ask the head manager for the chance to become a server before he vanishes, since the other two managers hate me. Well, one of them hates me because I'm not cute and don't put up with his casual sexual harassment, the other one hates everybody and nobody likes her, and the third manager has no political power to get anyone anywhere even if I like her a lot. This place is hosed. Time to cook up a new resume with lots of pretty lies and starts slinging it out before the busy season starts and positions vanish.
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Feb 12, 2014 17:27
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MAKE NO BABBYS posted:Ughhhhhhhh don't lie on your resume because you will gently caress over everyone else on your shift when you actually DON'T know how to do all the things that you supposedly did every day. I will hate you. I say lie when I more mean embellish. I'm not going to say I can be a manager of a 5-star joint. But I am going to embellish how much experience I have to meet the arbitrary thresholds places ask for, because I have already done what I'm signing up for and I know I can do it. I'm not going to waste time starting low on the totem pole and 'proving' myself and gently caress myself over. I'd never try for something that needs obvious expertise and experience without having actually earned it and done it. For example, I HAVE barbacked, but I have not bartended legitimately, so I would never lie and say I have bartend experience. For serving though, I have done that, and I'll gladly lie and say I have 2+ years experience if that's what needs to be said to even get my resume looked at. I'm clean, I always show up on time, I never drop shifts, I learn fast and well, and genuinely enjoy camaraderie and getting along with my coworkers. I have bills to pay and I'll lie through my rear end and my eyes to ensure I have a job that I can earn a living wage off of.
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Feb 12, 2014 19:57
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Oh goody. Turns out one of our managers is a perc fiend and dealer who likes to sneak out for a half hour to go do a deal around the corner at an ice cream store.
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Feb 13, 2014 03:32
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Hey chefs, do you guys have nightmares about an order being like 6 hours late (and still needing to do it) sort of the same way other people have nightmares about being 10 years late for school?
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Feb 14, 2014 02:35
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Wow, I didn't expect so many responses, haha. I asked since yesterday we had food dying in the window and one chef was asked if they had made something that should have been made about 20 minutes ago, and he got this LOOK in his eyes that immediately told me "He's had nightmares about this before". Also yeah, I keep hearing the ticket printer going, SWEAR I hear it going, run around the corner to check, and nope. It's in my head. It's like my phone going off, I just phantom-hear it sometimes and get twigged. Also, Happy Valentine's Day! I get an hour break before I'm back on for the night shift. Head manager left today, he got choked up when trying to speak before the dickhead shouty manager slammed a plate of whip cream into his face; everyone looked aghast. Real loving classy. Good luck chefs and waiters, who will deal with a torrent of angry broken hearts today. Sell as many bottles of wine as you can. Lie and tell them it was that $80 red that got you laid.
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Feb 14, 2014 22:22
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Note To Self: When you are told you will be working a barback position on Valentine's Night (which was real nice compared to the usual poo poo I do, I actually took orders and got treated like a competent adult by the bar staff), do not DARE to suggest that you should sign in as a barback and not a backwaiter. Managers apparently get incredibly irate and screamy when you seem to know your labor laws and aren't a stupid fresh faced schoolkid who does whatever you're told! Who knew.
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Feb 15, 2014 21:36
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Oh boy! Who wants to work a week of doubles while sick with a mean little body-achey cold? Woooooooooooooooooooooooooooooooooooooooooooooooo  
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Feb 19, 2014 23:46
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Thumposaurus posted:At least you bother to tough it out. All the pussy interns we have right now call out with the slightest little sickness. I would stay home and wisely not expose the entire staff to my plague, but I can't afford to. I picked up another shift instead with my fingers crossed that I make enough this month for bills. I'd likely only take one day off and then tough the rest out, but I seriously can't do it. Just gonna shotgun dayquil until people ask if I'm drunk and sleep the second I make it home each night.
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Feb 20, 2014 00:46
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As the nyquil poisons my brain and sleep creeps over me like a knife-hiding lover, it has hit me, full force. Chefs, waiters, bussers, all of us. We go to work at restaurants for a reason. We go in order to learn how to hate. It's all so clear now.
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Feb 20, 2014 05:22
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I slept for 18 hours. I had a second shift yesterday but was starting to have small blackouts so I just said gently caress it and went home. Morning manager was fine with that, the percoset-riddled one said "You're sick? Bring a doctor's note." (despite having been told twice earlier I was sick and everyone asking why I didn't stay home). I swear she spends every shift with this magnificent dull-eyed sort of dopey haze look. Feel marginally better enough to spend 8 hours tonight on a close and then another 7 tomorrow opening. Liver-ruining cocktail of drugs, here I come. At least I should squeak out enough to make rent. Start of next month I'm making subtle noises about wanting that promised server upgrade, else I'm just leaving for someplace else since hiring season is starting soon.
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Feb 22, 2014 20:04
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Shabadu posted:I flip my poo poo if cases of wine or liquor in my cellar aren't consolidated. How am I going to have room to store bordeaux futures if you leave half open crates when there's a perfectly good rack with space open in the right bin? Makes inventory a loving nightmare too. I remember the time I worked at a liquor store, that was always fun. I had no need to but I got anal about inventory consolidation and cleanliness and organization. Heck I'm the same about inventory as a backwaiter, but it's a lot faster and doesn't cost $60 per item that I'm sorting. It makes life so much easier if a few seconds is taken each action to make sure things are left sorted and organized.
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Feb 25, 2014 22:41
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Trebuchet King posted:Is there like a certification/window decal/etc you can get for having a latex-free kitchen? I know there's folks with latex allergies who pretty much don't eat out and it'd be nice if there were some easy thing we could do to bring attention to our getting rid of it. no don't you see GLUTEN FREE is far more important and vital to your restaurant and isn't it funny how only a very small portion of the population had celiac's disease until a few years ago
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Feb 26, 2014 18:41
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Decided today I'm going to push hard for server, since I can tell I'm being hosed with, and save up some money until the start of Fall, and then I'm outta here and off to Portland for a new start (of doing the same thing, just not in miserable loving Puritan MA). Am I the only one who takes too much joy in the stupid little inside jokes endlessly repeated on the line and at the windows that every place seems to have one or two of? I can yell "TZATZIKI SAUCE, I NEED EXTRA TZATZIKI SAUCE" and watch like 2 people break out into stupid giggles and it just never gets old and nobody else understands or could.
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Mar 5, 2014 16:20
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Cercies posted:What is the minimum you all would take a salary position for in your restaurants? I just got offered $27,500 What hosed up reality do they live in where that's a liveable wage?
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Mar 5, 2014 17:56
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Delicious Sci Fi posted:It was not fun running two stations all night and getting yelled at by expo for being behind. I don't get this hardass fuckhead behavior. Why in the world would you rage at someone and take it out on them when they're clearly disadvantaged and have no help? What does that do besides foster resentment and poison a working relationship? It's very easy to just keep a cool head and accept there's nothing that the disadvantaged cook can do besides get the food out as fast as they're able, with the occasional plea of "Look we need X Dish right now" (usually because one waiter feels they're more important than the others and makes a stink about needing a dish NOW NOW NOW when they're not going to get it any faster than the other 10 who need theirs with equal priority). I dunno, it just rankles me to see people who don't even think past their own rear end and try to keep in mind systematic disadvantages during call outs or huge parties or running out of food. It's a big group effort where if one link is weak, there's not much to do but feel the other parts of the chain suffer for it and try to compensate for them and yourself without acting like a bleeding 4 year old about it.
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Mar 12, 2014 07:42
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Kenning posted:Anyone who gets sensitive that the expo had a raised voice or got a little snappy needs to reconsider working around food. Expos snap at everyone, it's the nature of the job. After the rush everything is fine, you just can't take it personal. Don't get me wrong, I'm not saying that it should be smiles and ballrubs, just that I've seen some very sour people get pointlessly pissed at other workers who are stuck with a clear handicap or getting slammed at half staff, and that kind of chronic inability to handle pressure inspires vague disgust in me when I have to see it. The paid expos we have are pretty excellent and communicate quickly and firmly. The managers, when they expo, turn into loving slopmouthed screwshits who end up making the head chef get so enraged he drags them behind the line to give them a first-hand look at why the goddamn chicken isn't ready yet. Head manager bought them all pizza after that little shitfest. It's just a generalized dislike for people who channel their work anxiety or stress during a hard moment into being accusatory and frustrated instead of at least trying to be firm and confident. The difference between a fast "Is the lemon chicken ready? Estimate on how much longer? The ticket is 20 minutes out." and a yelled-so-loud-customers-hear-it "COME ON COME ON LET'S GO LET'S GO WHAT ARE YOU DOING PICK IT UP TABLES ARE WAITING LET'S GO I NEED A KUNG PAO SHRIIIIIIIIIMP *claps hands*" Of course when the line actually is loving up and not because two guys called out on a Friday, yeah, exasperation is understandable, though I think I can count the number of times that's happened on one hand, compared to the mountainous scores of times backwaiters and waiters have hosed up an order and ended up pissing the line off with the 50th pithy request that hour. Of which I am plenty guilty. I'm not even gonna talk about the dishpit. They have hollow eyes and stare unblinking at me through an endless haze of steam as I tell them the bar waited 2 hours and sent up 7 bussing tubs at the same time.
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Mar 13, 2014 09:05
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Trebuchet King posted:wait, did the cooks or shithead managers get bought pizza? The cooks got pizza. Because the sensible head manager engaged diplomacy. The shithead manager got tossed, his last day is tomorrow and everyone is going to be cheering at cake time for the exactly wrong reason, and it'll be great. He's not a... bad guy, he's just a MUCH better waiter than he is manager and nobody likes him or wants his creepy rear end in a top hat around. One of our bartender/waiters exploded on him like a bomb last night and tore him down in front of everyone before he walked out; he only came back the next day when he was begged by the other managers. Dude did 6 years in federal, he doesn't have patience for guys whose mouths keep writing checks their rear end can't cash. The drama is hot and nasty and I am getting real tired of this place and its attempts to drag its face out of its own rear end. Slinging my resume around starting Monday. Also had a backwaiter walk out on us today. So I doubled my money. Woooo.
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Mar 14, 2014 22:25
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Dimloep posted:Oh, have I told you guys how much I love trying to run what is effectively two small restaurants out of a banquets kitchen? Because it's loving awesome. No, really, I love it. I love it at least as much as our F&B manager loved having 40+ people in the pub tonight drinking water. Only water. You'd think there'd be some rule that allows you to heckle people like that until they either get the hell out or actually buy something. If you just run in and grab a glass and then leave right away, I guess so, sure, but sitting there and only having water and not buying anything seems offensive as poo poo. You're wasting space, time, and money, and you're not a customer since you're not even buying anything.
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Mar 15, 2014 19:37
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You'll either learn scathing wit of your own to dish the poo poo right back at them, you'll develop a smiling stonewall that makes them feel like idiots for constantly trying to rib you, or you won't handle it and will drink a lot and have a mental breakdown. That's what I've seen so far. One thing this industry teaches you really well is how to quickly tell the difference between thoughtless friendly BS, and genuine malice. I meet the genuine malice with a hard bite of my own, and it shuts it down and we move on with life. The thoughtless ribbing almost becomes a comfort after a while.
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Mar 20, 2014 16:16
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Over a lovely glass of spiced rum, let me just relate to the only people who'd understand how PISSED I get at lovely stupid lazy worthless college kiddy backwaiters who only think with their dick and their next bottle of booze, and don't do any loving thing useful during a lovely Monday shift, such as taking a pot of rice, being asked to quickly hand it to the dishwasher to wash it out so it can be filled with fresh rice, having it be brought BACK, told 'the dishwasher wasn't there', and just wanting to throttle the little gently caress for being so lazy he couldn't take literally 20 seconds to hose it out himself. Useless stupid motherfuckers, and the next time you tell a black woman "Sorry sometimes I say 'friend of the family' to my friends in jest hope that's ok" I hope a loving hot pot of grease slips and hoses down your dick. Anyways. Had an anime convention this weekend. That was interesting to serve. They made for some very polite tables.
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Mar 25, 2014 06:02
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When I was a prep chef, I found I really appreciated the utterly blase criticism I got. It was relentless, impersonal, and constructive. "Ok the way you hold a knife to cut sucks, stop that, here's how to do it." But what really helped was the rare moment of "Ok good your cutting has improved, keep it up." -- that really helped. So yeah, good luck, don't gently caress up, but also try not to mutilate yourself. They don't like blood in the greens, even if over drinks they'll agree that the kitchen should just be soaked in blood, all the time.
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Mar 28, 2014 22:29
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Vegetable Melange posted:This, but with everything in the business. Restaurant Industry: You will gently caress up. Forever. No, there is no succeeding. You will never succeed. You will just gently caress up less and less and less until an event horizon is reached where your gently caress Up is a mere 0.000001%. But there will never be success.
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Mar 29, 2014 20:30
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The knives are coming. I'm a server finally, or at least going through the formality of training and all that, and have noticed how many old servers are suddenly not here anymore. Apparently not being punctual will be severely punished, and the phrase 'new regime' was in fact unironically used. But suddenly I'm not too shocked when I found out today that we are THE worst performing restaurant in the entire chain. Ouch. Thank God I can at least be friends with the current head-chef-in-training. She's awesome, and doesn't ask belligerent and creepy questions like the others on the line like to.
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Apr 1, 2014 08:32
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| # ¿ May 14, 2024 02:05 |
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I hate Marathon Weekend. That is all.
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Apr 22, 2014 04:41
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