In defence of chefs/kitchen managers, there are ALOT of workers out there who are simply USELESS @#$%s who don't care about their job. There are lots of cooks out there who drag their feet all shift long, don't care about their job or the food they're preparing, work at a snails pace, etc... Most chefs pull 8-16 hour days, 5-7 days per week - whereas some junior line cook will work 3 hours, moan about it being hard work and take off for a long 'break'.
Of course, some chefs/managers can get abusive (sometimes it's just stress - some are just @ssholes though) - just confront them - either they'll fire you (usually a good thing - do you really want to work for someone like that?), or they'll have more respect for you if you're a good worker (I've stood up to many managers, never been fired or even reprimanded - just make sure you can back up your claims with good work and food quality). Hiring illegals and forcing them to work in near-slave labour circumstances is wrong too...(thankfully I have yet to see it)  |