We’re down to a skeleton crew and manager has trouble finding cooks lmao.
We’re down to a skeleton crew and manager has trouble finding cooks lmao.
by FoxDaim
20 Comments
lalachef
I knew an asshole that rose from no experience, to exec chef in just 2 years. I heard one night he was being a total dick and the whole kitchen crew took off. Serves him right.
WhipRealGood
Such a dumb thing to say from someone who is also replaceable.
azzanrev
Only for them to work you even harder.
chumpandchive
i just got the “ah wait, but I’ve changed” text from boss after i said i would be dropping off jackets today. ive changed too
Mother_Weakness_268
Sometimes, they jinx themselves.
About 9mos ago we had a meeting. “We have more cooks now than ever before”
It took about a week for that dream to evaporate.
2bags12kuai
The “grass is always greener” type of manager. can never appreciate the crew they have, always think a “superstar” is going to walk through the door, but fail to cultivate the type of culture that would attract the “superstar” in the first place
Safe-Dentist-1049
I had an owner tell me and my friend who was the chef that we should stop bitching and get back to work (skeleton staff) we finished the shift and gave them our keys. They had a bunch of Christmas parties that they had to cancel. Apparently they told these parties that the chef had passed away and they couldn’t accommodate them
HekateDunamis
Yep. I’m 6 weeks out of a toxic workplace that is still trying to replace me, and they’re genuinely surprised no one wants to work there. Two former employees have also left in recent weeks, and the owner blamed me like I talked these people into it (I haven’t spoken with any of them since leaving lol)
Shagster773
One of the maybe 4 guys trained to be on a specific grill just got fired at my place. and OF COURSE it’s before training a replacement and after over a month of warning
Dagmar_Overbye
I worked at a place where a competing restaurant opened across the street. They were sneakily trying to poach our crew but we did have a bit of pride in our joint because we had all been part of the 5 year journey that took us from a small hidden gem sort of location to being featured on an episode of a national television show.
Then one of our cooks finally bit the bullet and went across the street. When he put in his 2 weeks, respectfully in person along with a nice letter and the head chef heard where he was goint, they cut the entire rest of his shifts on the spot and told him not to bother showing up, as his shifts would be covered.
Place across the street brought him on instantly so he wouldn’t miss an entire paycheck, and then literally snagged the other top 4 cooks after the first guy who left within the next week. We all told our old place they should probably cover our shifts for the next 2 weeks, as we were already on the schedule across the street.
Literally took not accepting somebody quitting for a raise with respect and they lost their entire senior kitchen staff and had to cobble together a line of highschoolers from dish and pantry.
DeadLined784
Do we work at the same place
CantaloupeCamper
One of the difficult parts about work is that we assume managers and those in power to make changes care that they have good employees… and we assume they would act accordingly….
Many don’t care / don’t act accordingly and having good employees is more of a happy accident.
Silvervirage
The owner told us duing taxes, after coming back from a 2 week vacation, “I pay more in taxes than every one of your salaries put togather.”
So when you said that there was no way to afford to hire more people, or give anyone raises, or replace any of the broken equipment, that was just a fucking straight up lie, huh?
Alarmed-Plankton-708
I still ride the high of one of my old KM’s being forced by the owner to call me and apologize, and then beg me to come back after I quit over the phone. My car was broken down and he wanted me to abandon it on the side of the road and hitchhike to work. Fuck you Dave, I enjoyed every minute of your begging!
kitchen_weasel
Just had to snap out on my owner over this, I am no longer salary, and have a couple new helpers that are absolutely amazing and already got one a raise. Just had to stop service during a Saturday night rush to truly be heard
kitchen_weasel
Just had to snap out on my owner over this, I am no longer salary, and have a couple new helpers that are absolutely amazing and already got one a raise. Just had to stop service during a Saturday night rush to truly be heard
Ecstatic-Compote-595
I don’t understand how any business owner or management gets to this mindset given how expensive and annoying hiring and training is. Especially with restaurants, looking at a cook or chef or server or dishie and saying you’re replaceable is like saying it to an oven or range.
vincentninja68
Now’s the time to negotiate a raise or leave
doradedboi
lol I just got a raise so id actually give two weeks.
Ffroto
Yeah I worked in a kitchen like 10 years ago and when I put in a time off request (that was approved) the chef misunderstood the time I asked for. I left the country and when I got back he reamed me out for no showing and told me dishwashers are easy to find. I quit the next week and the day before my last shift he asked if I could stay because they still hadn’t found a new dishwasher.
20 Comments
I knew an asshole that rose from no experience, to exec chef in just 2 years. I heard one night he was being a total dick and the whole kitchen crew took off. Serves him right.
Such a dumb thing to say from someone who is also replaceable.
Only for them to work you even harder.
i just got the “ah wait, but I’ve changed” text from boss after i said i would be dropping off jackets today. ive changed too
Sometimes, they jinx themselves.
About 9mos ago we had a meeting. “We have more cooks now than ever before”
It took about a week for that dream to evaporate.
The “grass is always greener” type of manager. can never appreciate the crew they have, always think a “superstar” is going to walk through the door, but fail to cultivate the type of culture that would attract the “superstar” in the first place
I had an owner tell me and my friend who was the chef that we should stop bitching and get back to work (skeleton staff) we finished the shift and gave them our keys. They had a bunch of Christmas parties that they had to cancel. Apparently they told these parties that the chef had passed away and they couldn’t accommodate them
Yep. I’m 6 weeks out of a toxic workplace that is still trying to replace me, and they’re genuinely surprised no one wants to work there. Two former employees have also left in recent weeks, and the owner blamed me like I talked these people into it (I haven’t spoken with any of them since leaving lol)
One of the maybe 4 guys trained to be on a specific grill just got fired at my place. and OF COURSE it’s before training a replacement and after over a month of warning
I worked at a place where a competing restaurant opened across the street. They were sneakily trying to poach our crew but we did have a bit of pride in our joint because we had all been part of the 5 year journey that took us from a small hidden gem sort of location to being featured on an episode of a national television show.
Then one of our cooks finally bit the bullet and went across the street. When he put in his 2 weeks, respectfully in person along with a nice letter and the head chef heard where he was goint, they cut the entire rest of his shifts on the spot and told him not to bother showing up, as his shifts would be covered.
Place across the street brought him on instantly so he wouldn’t miss an entire paycheck, and then literally snagged the other top 4 cooks after the first guy who left within the next week. We all told our old place they should probably cover our shifts for the next 2 weeks, as we were already on the schedule across the street.
Literally took not accepting somebody quitting for a raise with respect and they lost their entire senior kitchen staff and had to cobble together a line of highschoolers from dish and pantry.
Do we work at the same place
One of the difficult parts about work is that we assume managers and those in power to make changes care that they have good employees… and we assume they would act accordingly….
Many don’t care / don’t act accordingly and having good employees is more of a happy accident.
The owner told us duing taxes, after coming back from a 2 week vacation, “I pay more in taxes than every one of your salaries put togather.”
So when you said that there was no way to afford to hire more people, or give anyone raises, or replace any of the broken equipment, that was just a fucking straight up lie, huh?
I still ride the high of one of my old KM’s being forced by the owner to call me and apologize, and then beg me to come back after I quit over the phone. My car was broken down and he wanted me to abandon it on the side of the road and hitchhike to work. Fuck you Dave, I enjoyed every minute of your begging!
Just had to snap out on my owner over this, I am no longer salary, and have a couple new helpers that are absolutely amazing and already got one a raise. Just had to stop service during a Saturday night rush to truly be heard
Just had to snap out on my owner over this, I am no longer salary, and have a couple new helpers that are absolutely amazing and already got one a raise. Just had to stop service during a Saturday night rush to truly be heard
I don’t understand how any business owner or management gets to this mindset given how expensive and annoying hiring and training is. Especially with restaurants, looking at a cook or chef or server or dishie and saying you’re replaceable is like saying it to an oven or range.
Now’s the time to negotiate a raise or leave
lol I just got a raise so id actually give two weeks.
Yeah I worked in a kitchen like 10 years ago and when I put in a time off request (that was approved) the chef misunderstood the time I asked for. I left the country and when I got back he reamed me out for no showing and told me dishwashers are easy to find. I quit the next week and the day before my last shift he asked if I could stay because they still hadn’t found a new dishwasher.