VENT: Off for four days so I could enjoy a mini vacation… This is what I came back to this morning.
The photos never do the disgusting half assed close any justice.
by RedditJennn
27 Comments
bong_cumblebutt
That meat left like that is insane
blamenixon
Yeah I feel ya. Take a breath, take notes, take time to fix every station, then make them suffer.
Lady_Penrhyn1
I had a 6 week holiday. (Work in a bakery).
Nearly cried when I went back in. Products *4 weeks* out of date in the fridge. Ants. WE HAD ANTS. and it hadn’t been logged to get our pest control people in. Was logged Thursday. Came in Saturday (yesterday) laid baits and today…no ants. Like…it’s a 30 seconds to log in our system. I pitched a fit. Store manager pitched a fit. Department manager is going to get his ass kicked. I have cleaned and scrubbed the hell out of my section and it’s back to being as it should.
I’m never going on holidays again.
RedditJennn
Didn’t include the dish machine that wasn’t closed down/cleaned last night, the TERRIBLE cleaning job (always). The knife left at dish….
Zir_Ipol
🙁
Brief-Pair6391
I’m not apologetic, so I’ll simply say Heads would roll. That’s indicative of a management issue. Start at the top look down. The top gets what they get as a result of their (collective?) ability to manage well and effectively. That’s a fuqn training issue. That’s a hiring issue. That should not ever, ever happen
TheKingkir0
Is that..drugs???
Ancient-Chinglish
did you gum the first pic?
overindulgent
Some cooks(people) are just lazy. Document, punish/terminate, move on with your life.
Pichupwnage
Last time I went on vacation the first thing I saw was our bakery bread was
1. Label backwards 2. Wrong label(and yes the label was non nut for a NUT containing product) 3. Expired 4. Bread was in the box upsidedown
I couldn’t have done that bad even trying to fuck up…
mewchiii
REAL ASF . I’m off two days in a row a week . Every time I come back it looks like hell. No stock, expired product, nothing taken out to thaw so I have to work with rock solid frozen food. Actually the worst. They’ll miss you after your 2 weeks
Own_Ad_4301
I burned my feet really badly and was off for 3 weeks should’ve seen what the person they got to take over did.
plantain_tent_pesos
If they are going to leave all that cocaine out, the least they could do is clean the rest of the kitchen
MortaBella77
Was that meat left out?!? Or is it just the knife inside the box that is upsetting you?
Chuunt
i have a week off coming up and ofc i’m one of the ones that cleans all the drip trays, wipes out the coolers and actually sweeps under the equipment. i’m dreading coming back for that.
ataylorm
I know you all hate strict bosses. But as an owner, I’m sorry picture 4 is probably getting your ass canned.
BananaEasy7533
That’s a literal booby trap
fingerchopper
Meat keeping warm on the slicer overnight 😍 happy bacteria
thebeanone
Im a closer, and this hurt my feelings, too. We take a lot of pride leaving the kitchen pristine. Sorry you had to come back to this
ItsAWonderfulFife
I’ve known this level of disappointment and I’m sorry. It’s not long hours or a busy service that breaks good cooks, it’s realizing that no one else gives a fuck and so why should I.
atx_original512
*Luci Got Sum Splaining Tu Du*
BluePeterSurprise
I work with that guy.
Ostrichcrotch
How do you guys handle managing kitchen staff like this? We seem to have the same issues every couple closes of people checking off that they did a certain closing task and it clearly is not done even though its initalied. Like a microwave being cleaned and you open it up and its just dirty as hell.
They have been talked to multiple times. Do you just write up and fire after that until people get the hint that laziness will not be tolerated?
Dragonhaugh
That flank getting left out is a write up for the closer/supervisor. Dirty towels and alittle sugar is a quick conversation. People are not perfect and mistakes will happen. That said the steak is still a bigger issue, and I would have a conversation with all closers from that shift about putting things away even if it’s not what you took out.
ohheyhowsitgoin
The first two pictures… meh. The others… MUH!!!! That brisket. (Or are they flanks? Not thick enough for brisket, i think.)
BallisticSushi
I’m sorry this has happened to you. Personally I would start a hiring process, and get rid of those who will no do their job correctly. What is the point of hiring someone, paying someone, and then do their job for them.
anime_lean
my third favorite line at work is “great place to leave a knife guys”
27 Comments
That meat left like that is insane
Yeah I feel ya. Take a breath, take notes, take time to fix every station, then make them suffer.
I had a 6 week holiday. (Work in a bakery).
Nearly cried when I went back in. Products *4 weeks* out of date in the fridge. Ants. WE HAD ANTS. and it hadn’t been logged to get our pest control people in. Was logged Thursday. Came in Saturday (yesterday) laid baits and today…no ants. Like…it’s a 30 seconds to log in our system. I pitched a fit. Store manager pitched a fit. Department manager is going to get his ass kicked. I have cleaned and scrubbed the hell out of my section and it’s back to being as it should.
I’m never going on holidays again.
Didn’t include the dish machine that wasn’t closed down/cleaned last night, the TERRIBLE cleaning job (always). The knife left at dish….
🙁
I’m not apologetic, so I’ll simply say
Heads would roll. That’s indicative of a management issue. Start at the top look down. The top gets what they get as a result of their (collective?) ability to manage well and effectively. That’s a fuqn training issue. That’s a hiring issue. That should not ever, ever happen
Is that..drugs???
did you gum the first pic?
Some cooks(people) are just lazy. Document, punish/terminate, move on with your life.
Last time I went on vacation the first thing I saw was our bakery bread was
1. Label backwards
2. Wrong label(and yes the label was non nut for a NUT containing product)
3. Expired
4. Bread was in the box upsidedown
I couldn’t have done that bad even trying to fuck up…
REAL ASF . I’m off two days in a row a week . Every time I come back it looks like hell. No stock, expired product, nothing taken out to thaw so I have to work with rock solid frozen food. Actually the worst. They’ll miss you after your 2 weeks
I burned my feet really badly and was off for 3 weeks should’ve seen what the person they got to take over did.
If they are going to leave all that cocaine out, the least they could do is clean the rest of the kitchen
Was that meat left out?!? Or is it just the knife inside the box that is upsetting you?
i have a week off coming up and ofc i’m one of the ones that cleans all the drip trays, wipes out the coolers and actually sweeps under the equipment. i’m dreading coming back for that.
I know you all hate strict bosses. But as an owner, I’m sorry picture 4 is probably getting your ass canned.
That’s a literal booby trap
Meat keeping warm on the slicer overnight 😍 happy bacteria
Im a closer, and this hurt my feelings, too. We take a lot of pride leaving the kitchen pristine. Sorry you had to come back to this
I’ve known this level of disappointment and I’m sorry. It’s not long hours or a busy service that breaks good cooks, it’s realizing that no one else gives a fuck and so why should I.
*Luci Got Sum Splaining Tu Du*
I work with that guy.
How do you guys handle managing kitchen staff like this? We seem to have the same issues every couple closes of people checking off that they did a certain closing task and it clearly is not done even though its initalied. Like a microwave being cleaned and you open it up and its just dirty as hell.
They have been talked to multiple times. Do you just write up and fire after that until people get the hint that laziness will not be tolerated?
That flank getting left out is a write up for the closer/supervisor. Dirty towels and alittle sugar is a quick conversation. People are not perfect and mistakes will happen. That said the steak is still a bigger issue, and I would have a conversation with all closers from that shift about putting things away even if it’s not what you took out.
The first two pictures… meh. The others… MUH!!!! That brisket. (Or are they flanks? Not thick enough for brisket, i think.)
I’m sorry this has happened to you. Personally I would start a hiring process, and get rid of those who will no do their job correctly. What is the point of hiring someone, paying someone, and then do their job for them.
my third favorite line at work is “great place to leave a knife guys”