Oh boy… so the manager gets mad that the best dishie does not want to cook and made it clear he never wants to cook. This guy shows up early, leaves late or until the job is done and everything is stocked. Pretty much after the manager left the owner came in and talked to a few of us. Manager is on thin ice now that he knows he has been polishing bullshit.
When the best dishie gets fired on the spot by the manager and the owner hires them right back the next day.
byu/Banguskahn inKitchenConfidential
by Banguskahn
12 Comments
Manager fires dishy yet refuses to find a solution to the now dish problem. That tracks.
Fuck you and I’ll see you tomorrow
My fuckin rockstar best chef ever would ask the dishie how the new staff were working out. The dishie was handicapped so always cheerful but also he couldn’t lie about anything at all even for himself. My chef taught the dishie how to fill garbage bins by getting a bit of air in the garbage bag and making a bag bubble at the bottom, stuff the bag bubble to the bottom of a trash can and mount it around the lip. Bag perfectly sucks to the bin with little to no air trapped between them.
I watched chef get dishie to show new staff how to bring dish into dish pit, show staff how to change the garbages and where all the chems, msds and ppe were kept.
I asked chef why he trusted the new people to listen to dishie. He just simply pointed at a garbage bin half full of air with garbage sitting on the bag bulge and told me. “If they can’t see and understand this is a system and it functions they won’t listen to anyone but most importantly I can only teach methods. I can’t teach being a decent human. Three months probation period and we keep the ones our dishie gets respect from. Those who don’t make it teach us why our character *is* our standards. Never trust someone who treats a dishpit like shit or a dishie as less. Why is this bag and bin dysfunctional in my kitchen? Kelsey taught them my exact expectation here and they ignored him.”
Mic drop of fuckin merlin/gandalf wisdom. I carry that forever and proud.
I always had the opposite problem. Any DMO worth a shit always wanted to move up to the line.
Dishy math is chicken math. Have too many, so there’s a culling. Now there’s not enough, so there’s acquisition. Then there’s too many again… over and over.
Sounds like it’s managers turn at prep this month.
Oh shit, i finally have a good on topic story. Our Dish Washer didnt want to cook, ever. We were short, chef tried explaining fry. Our clam strips were in portioned baggies, chef said drop 1 bag per order. Blah blah blah. First order of Clam Strips, Matt drops the whole bag. Plastic and all. Had to close that whole fryer and Matt never cooked again 😆
Straight up the only time I’ve seen a no call no show forgiven anywhere ever was for the GOAT dishwasher for the night crew.
-Good day,sir!
Mashama Bailey has a section in her book about the dish pit at The Grey. How it fucked up the whole flow of the restaurant because it was too small.
I had been a utility guy at a restaurant for a few years. I always closed and would move around to get everyone out fast. The day or two a week I didn’t work they would take about 90 minutes to close. With me it’s about 25-30. A new kitchen manager came in and told me I was “over stepping my position” and didn’t like my attitude. So she cut me down to three days a week. The GM called me on my first night off and asked why I wasn’t at work on a Friday night. Lol. That KM got chewed out and told the only reason she was hired as a kitchen manager is because I didn’t want the position in the first place.
Oh man. I haven’t seen this vid in ages!