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adbunting 14 years, 3 months ago.
Man I can totally relate to you. Are you sure you didn’t inherit my old job. My only advice to you is to either a) Fire the whole lot and start new and take control of the situation or b) make everyone know what your expectations are and give them one week to get it together. After that week is up you take an add out in the paper and MAKE everyone re- apply for their jobs. That way you can see who is going to play by your rules or not because they all have in effect been put on notice. Get rid of the weak and get some new blood in there that will do it your way—– the RIGHT WAY.
I would make appointments with all envolved above me in the chain of command. If that didn’t leave me with a good feeling, I’d be gone. Hey, there DOES seam to be an opertunity here. If it’s not working… fix it. They need a new person in charge of the whole thing, big time!!!
About the hash brown, my sweety makes the best ever. I am havin some now. Get that other stuff fixed and we can seek her advice. I’m sure other folks here know all about cookin good hash brows too.
Joe
It’s better to be a small fish in a clean pond than a big fish in a filthy pond.
Slicer on the floor? that must for the prep cook mice to get your cold cuts ready for the lunch sandwich specials. Run April, Run away.. (man this place sounds like a nightmare).
Bail Ship, NOW!
look for other work…nothing can solve this problem but Ch. 7 or 11
And if you get out quick enough, maybe you’ll be able to "gloss" that reference over (as in out) on your resume.
F-that! Mice, slicer on the floor, soot, etc.? No way. In my restaurants you could eat off the floor in the kitchen, as it should be. You’re probably not getting paid enough to take charge of this situation, so let the owner figure it out. Get outta there.
get out! get out! get out!
i would not even dignify them with a phone call. i would rather work at doo doo burger hut, than deal with that.
good luck, april!
If you want to stay….take ownership of it. In my past, that was one of the things that endeared me to the owners. I took charge of it and made things as correct as I could. They see the effort and usually rewarded it….Also the attitude spreads. I tried to get everyone involved in all aspects of the house…if they know and understand the problem you can share the ownership of it and help with the extra work.
Besides the obvious-get the hell out of there-I,myself would start cleaning up,as it is my work space.I know you didnt make the mess,but as an employee there,you do have to take some responsibility.and other employees get funny when they know someone has complained, so there may be a bit of sabotage going on there.Next time you apply for a job,ask for a tour of where you will be working,etc…
AAAHHH!!! I am seriously tearing what’s left of my hair out now…
The server problem has been solved. She was fired. My pancakes are ok as long as nobody is in a hurry. Actually everything is great as long as nobody is in a hurry.
We have pans. 3 are now my little pretties to make omelettes and over-whatevers because they don’t stick. Others are scratched and I use them for scrambled and corned beef hash…
The electric flat pan (about 18 x 24 inches) is now designated for pancakes and french toast. Anything with starch or meat byproducts ruins the nonstick thing that I have got going on.
I have tried literally EVERYTHING to get a good hash brown going on. I have to use a 12" pan to even get a crisp at all and then have to dump them in my 4" half pan over the burner. They either don’t brown and are mushy or are too crispy and nasty. I have tried pre-cooking (hence the too crispy in not a good way…) I’ve tried using a 4" half pan on the flat grill that I can’t use directly because it has about an 8th inch of meat mung that makes black flecks in anything you cook on it. I’m at the point of saying F-it and just making each order as it comes in. (funny but that’s the reason the last cook left…hmmmm) The problem with that is sometimes we have 10 tickets + on the wheel.
In addition today my boss found cigarette ashes in the coffee grounds.
The "owner’ of the place came in and started bitching about how dirty everything was (which I already knew and mentioned) and the HD would probably shut him down because of the lackadaisical sanitation ‘tude of my boss’s SIL (who is the primary renter). I’m predicting a visit from the HD next.
My problem with this is: I have run into relentless instances where it seems like the afternoon crew is trying to sabotage the breakfast thing that my boss wants to do. (breakfast and after are two separate entities) I understand that the SIL doesn’t want b-fast in there at all. I have been battling greasy soot that gets literally on EVERYTHING and makes it look like we are changing motor oil. I’ve gotten snide remarks about "well we cleaned THAT burner" when I was trying to prepare a couple of eggs and had to move some of her pans of sauce on the changeover. Yesterday the lead pm cook informed me that she had a list that I would have to do to clean stuff…pointing to just about everything in the line area that I complained about (oh, did I mention that their prep bench area doesn’t work and is at about 50 degrees?)
Uh, excuse me? This gunk was here way before I hired on AND I don’t work for you?
So, that kind of hit me the wrong way. (well, lets try more like a brick) I didn’t say anything but informed my "boss" about it and that there was no friggin way in Hell I’d be taking orders to become the little slave boy.
I came in today (well yesterday) and found some of the issues I’d been concerned about cleaned up but the owner of the bar still came in and bitched about stuff…which I can certainly understand…
(oh, I also found out that they have no idea about the F&B business…can you tell?)
For instance: the meat slicer is sitting on the floor? Pieces of meat on the floor next to it. Mung behind every piece of equipment on the floor. Dead mice under moved equipment. Unwrapped/unlabled stuff in the walk-in (their rack)
Yeah, if I was the owner of the place I would definitely be concerned.
On the other hand I just got there. I don’t feel obliged to clean up messes I didn’t make and don’t particularly want them to get in the habit of delegating responsibility …so no…thanks.
I also feel (being a little paranoid me…) that I’m being framed. I mean all of these issues are coming up after I hire on and voice concerns about the nasty conditions of the kitchen?
Anyone have similar experiences?
April
(yes I’m looking for other work)
NEXT question…Hash browns and cleaning issues…
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