There is "cowboy up"- and there is plain inhumane treatment. My husband, who is also a corporate chef, was told by his GM that in order to cut costs, they recommended cutting off the air conditioning systems in their accounts. (Oh, excuse me- the kitchens only, not the sales or GM's office) Well, they did that. We live in the midwest and are in the middle of a heat wave. 105 + extreme humidity (that's outside.....), an exhaust system that does not work that well, they have TONS of large equipment that is constantly in use. When he comes home, I can feel the heat radiating off of him three feet away. Call me a baby (or "Cheffie Wah- Wah" as I have been called before
but when you work for a place that makes hundreds of thousands of dollars hand over fist every month, pure profit, a place that huge, you **** straight better have some kind of cooling sytem. My air has gone out once in a while in my kitchen (Boeing Co./Wichita) : picture this: aforementioned weather conditions, 7 steam kettles that fit 2- 300# of food, 25+ convection ovens, 6 steamers, two flat tops, one huge charbroiler with not so great exhaust, etc, etc, about 10,000 entrees being prepared... Not pretty, huh? Boeing maintainence department is pretty great, though.
Needless to say , my husband is looking for another job.