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The place I left had to completely eliminate an entire tasting menu because they can't keep up anymore. I wonder if it ever crossed their minds that if they keep treating employees like poo poo that anyone competent would leave and they won't have anyone left who can get poo poo done. E: oh yeah, I left that five diamond resort job and am going back to school for engineering. Now I'm part time at a chill little restaurant that gets rave reviews despite dubious food quality and a building made in the 30s out of what I'm guessing is wood and cardboard. Disargeria fucked around with this message at 14:52 on Oct 5, 2017 |
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Oct 5, 2017 14:49
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iospace posted:How often do said reviews say the word "quaint"? All of them. It's even in our Zagat summary.
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Oct 5, 2017 16:23
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 We have some interesting dessert options.
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Oct 21, 2017 04:05
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I tell strangers I'm a chef at a fancy restaurant with high reviews and tons of awards, family/casual friends that I'm a chef that's not allowed to put new dishes on the menu because there's like these other chefs above me but everyone loves and respects me, and close friends / people who work in the industry that I'm a lowly piece of garbage part time cook and our food isn't that great. It's like the levels of truthiness.
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Oct 24, 2017 15:59
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rndmnmbr posted:We make all out employees sign a form when hired, that in addition to all the usual "not allowed to have a phone on the premises, all calls for employees must go through the store phone yada yada yada", also included the line "Not responsible for theft, loss, or damage to your phone whether intentional or not", which technically gives me free reign to take their phone, rip the battery out, and snap it in two against the edge of the counter. It's supposed to be legally airtight too. This is insane and also highly illegal.
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Dec 3, 2017 20:09
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BBQ Dave posted:It's fairly upscale and the residents have a lot of input about opperations. Sometimes that's a good thing but in the case of the reservation system it's pure madness. There's a pre-sign up at seven in the morning policed by the residents, and then residents need to show up at one pm when we put out the reservation book and residents get access to the book in the order they signed up at the pre sign up. I don't know how we got here (new job) but nobody wants to talk about it and everyone hates it. Any advice or recommendations would be appreciated. Wait... so these old people have to show up to your restaurant three different times every time they want to eat there? 7am, 1pm and then 6pm or whatever?
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Dec 18, 2017 07:56
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All of the upscale places I've worked at slow down for the summer. Is that normal? Maybe it's because I'm in a tourist capital and anyone with money knowns to stay the gently caress away during the summer.
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Mar 20, 2018 17:25
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The good news is that no one has to accept responsibility for underpaying cooks because they'll just be replaced by robots in the next 20-30 years.
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Mar 29, 2018 16:36
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I got accepted back into the school I dropped out of to pursue culinary and I've never been happier! Chase your real job dreams and let your culinary passion bloom in a nontoxic environment.
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Apr 19, 2019 01:22
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I did it guys, I'm getting out! Engy internship starts in January! I'm proud of what I accomplished and salute everyone still sticking with it.
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Dec 19, 2019 20:12
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I guess I've been fortunate that all of my stages have been paid. I wouldn't want to work in a place that didn't pay. As an opposite story to Doom Rooster's I started my engineering internship at the hospital last week and I'm getting paid 50% more than when I was a KM at a fine dining restaurant.
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Jan 22, 2020 17:17
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I am pretty sure most major cities are facing BOH shortages at this point. Tons of places are hiring here in Orlando, but no one wants to pay more than they have to.
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Feb 11, 2020 22:06
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Thanks to the BOH shortages, a lot of cooks work more than 40 hrs a week and earn overtime. They also save on their food expenses by comping or straight up stealing food from the restaurant. I think that keeps many of them afloat. That and the drugs and alcohol.
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Feb 11, 2020 23:06
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gently caress bartenders and how much they earn.
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Feb 13, 2020 21:37
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The system is broken WhY dOn'T yOu ExPlOiT iT Yeah and end up fighting tooth and nail against my coworkers and everyone else like this story? Mister Speaker posted:A tale as old as time: Yeah no thanks. I'm good. I'd rather fix the system that relies on deceiving customers about the true costs of food/drink and service and puts the financial burden of paying livable wages on the customer. And you know what? gently caress you for trying to keep it broken. I'm going back to school, putting in the hours to educate myself in engineering so that I can provide a healthy life for me and my family. wHy DoN't yOu JuSt LeArN tO BaRtEnD InStEaD to a loving fine dining cook with years of experience Disargeria fucked around with this message at 19:41 on Feb 14, 2020 |
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Feb 14, 2020 19:39
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Hospitals 
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Mar 13, 2020 22:05
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Suppliers are also going to feel the hurt from so many of their customers closing.
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Mar 17, 2020 00:28
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Raikiri posted:I imagine the justification is that without work your expenses will be lower, no travel costs, work clothing, etc. required. When I was full time, simply working at a restaurant would cover maybe 75% of my meals in a week. I'd usually have cereal and coffee in the morning and then also have some leftovers from work for the weekend.
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Mar 20, 2020 21:52
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A lot of hospitals are hiring cooks, I know mine is! Good pay and benefits but overall pretty boring work.
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Mar 26, 2020 21:28
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Kilonum posted:Just this whole thread This seems poorly written and relies on a lot of speculative assumptions.
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Apr 29, 2020 18:54
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And Orlando looks to only be getting more hosed as time goes on now that local cases are spiking! Hospitals are at near capacity now. Disney is supposed to reopen in a few weeks as we are posting daily record numbers. My part time restaurant gig reopened but didn't call me back, and my hospital gig furloughed tons of employees because it turns out pandemics are not profitable, but hey I got a call from NASA for an interview so fingers crossed. ALSO Florida is double hosed because all the stimulus and unemployment money is running out soon. Disargeria fucked around with this message at 22:22 on Jun 23, 2020 |
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Jun 23, 2020 22:17
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Skwirl posted:So is being an adult inherently unsatisfactory to you or I watched 9/11 happen on TV at school and then life just got worse from there.
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Jun 24, 2020 21:36
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I think Asian slaw usually has like, cilantro at least.
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Jun 28, 2020 16:03
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Brunch brings out the crazies.
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Jun 29, 2020 14:21
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In my experience of a decade of working in kitchens under large corporations that are probably larger than whatever casino you're at... If you aren't actively working to undermine the rules and corporate structure, you just aren't cooking. In fact, rule following is actively discouraged in corporate America, because the last thing Joe Accountant and Rebecca HR want to do is go through that much paperwork because Chucky Chef and Corporate Leech Manager suddenly got concerned about a long forgotten rule in the back of the employee handbook from 8 years ago and the people that are duty bound to follow up on your report hate you for it. Because once things are documented they can't be ignored or managed on a human level anymore.
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Sep 6, 2020 21:03
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pentyne posted:Was there some rigorous paper trail that clearly spelled out what was going on for management or if you had just ignored and thrown the ticket 0s away would no one be in trouble? Right, the strategy is even if you did care about this rule and $50, you would explain to the employees that it's not okay to do this but oops you misread the ticket or whatever who cares. Because in that case your worst outcome is an eye roll from management, but at least the poor saps on the floor aren't out of a loving job in this economy.
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Sep 6, 2020 21:06
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I was working with the chef de cuisine of one of our resorts prepping for some rich person party. Truffles, caviar, gold flakes everywhere, etc. He had ordered miyazaki A5 loin and we were breaking it down. The day was running long so we were pushing into OT, but this was before the great OT crackdown. Anyway, we started packing up for the night and he asked me about my weekend plans. Told him I was taking my girl out since we hadn't seen each other much lately. As I was leaving, he came over and said that our regular butcher had an emergency and couldn't make it in the morning. That's uh, in 10 hours. He said he really needed me to come in, but he'd make it worth my while. The next day he said to check the walk-in for a lunch box because I could have 8 ounces of what was inside. And the lunchbox. And I got to leave early so I could go home and cook it for me and my girl. He seemed to have miscalibrated his scale because I weighed it right at 12 oz of striploin. I mean jesus that would be like $500 menu price. What a meal that made. Fired up the cast iron for that one. So anyway I did the right thing the next day and reported his rear end to corporate!!
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Sep 7, 2020 04:46
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Hell yeah man that's awesome. I got out of fine dining and now I'm helping run my county's local covid contact tracing efforts.
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Oct 16, 2020 22:06
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It's enchanting to read and I want to read more but I'm really struggling to comprehend what is happening between each sentence.
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Oct 20, 2020 22:43
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Shooting Blanks posted:I'm not sure how many well respected epidemiologists and virologists you think this industry employs, or how effective they are at broadcasting their message efficiently, but it clearly isn't enough. I guess that's me. Not an epi, but I help run data for them. Fun fact: bars are actually the #1 problem for us, at least locally! A mind boggling number of our cases can be linked to young people going to bars.
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Oct 29, 2020 12:46
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droll posted:You sprayed beer everywhere and started screaming at someone else? I reread this whole mess twice and I'm still not sure what happened. There sounds like a lot of "on the verge of a mental breakdown" red flags but I'm glad everyone made money and I hope you can use some of that money to get some mental help for the silent killer that ravages the food industry parthenocarpy.
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Dec 7, 2020 02:20
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Get out while you can. I make 50% more entry level, 40 hrs a week, get to see my fiance and go places, and the nightmares didn't entirely stop but became infrequent! Oh and I don't have back pain anymore and I'm not sad all the time. Highly recommended, especially if you can do a computer thing.
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Jan 12, 2021 14:51
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In my brunch experience sometimes the eggs just hate you as much as you hate them and also gently caress brunch. Brunch has a natural aura of hatred surrounding it brought in by the sheer concentration of the Worst Customers Ever all dining at the same place at the same time.
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Mar 12, 2021 23:21
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Working customer facing stations is just so completely different from anything else. The guests have visual feedback as to where you are with their order, so there's a level of understanding that isn't provided by having the servers lie their asses off to protect their tips. You also don't get hit with things like 8 custom omelettes that all need to go out at the exact same time because there's an implicit understanding that you're doing FCFS to the people that are there. The type of person to visit an omelette bar is also somehow completely different than the normal brunch customer, so many of them seem cheerful and not filled with spite. Carving and pasta stations are even easier.
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Mar 13, 2021 14:41
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I have very few nightmares in general anymore after leaving the industry last year, but when I do I can still hear that ticket machine like I'm there.
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Mar 16, 2021 00:21
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Are you still in Orlando and can I buy some cheese from you?
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Mar 19, 2021 00:31
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Quit your restaurant job, find a different desk job. Be happy, work 40 hours a week, see your friends and family.
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Apr 14, 2021 17:03
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Take like a few minutes each day to learn some excel formula and earn stupid amounts of money because you're the only one in the office who can use a pivot table and your biggest stresses are what you're going to do with all of your weekends and free time and money OR Lifetime of crippling depression, probably drugs, definitely alcoholism. Sometimes some snackies from the line. 
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Apr 15, 2021 16:05
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Thread title: Get Out This industry is built on squeezing as much as possible from humans at every level. Blood, sweat, tears, physical wellbeing, and emotional sacrifices are the building blocks of restaurants. It's not about how much you can give to bring success, because there's always more success to find and humans to squeeze more out of. Corporate restaurants are in a race to the bottom, and standalones face intense competition. Success and happiness are the exception. I don't say this because I'm mad about restaurants, I say this because I've seen what my fellow cooks and chefs went through. The drugs, the alcohol, the STDs, and the suicide... I almost became a statistic. The grass seems greener on the other side because it really is. There's health insurance and vacation days over here, and I can still feed my family and friends with all the knowledge and skills I picked up. And the money. Or maybe do supply/vendor stuff or hospitals because those posters seem happier too.
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Apr 15, 2021 16:18
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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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