Quote:
Originally Posted by youngbuck  I used to work on a cruise ship where I worked a minimum of 60 hours and averaged between 75-85 hours a week, seven days a week and no days off for 5 months, not including the safety meetings every other week and other random meetings. But now I work at a country club maybe getting 45 hours a week. What REALLY ticks me off is when I stay late or come in early with little notice and work 6 days that week, then on the last day of the pay period my chef cuts me 6 hours early, negating all the extra hours I put in. Now, my question to you guys is: Is that fair at all? Should I say something to the boss or is that just part of the business? |
It's just part of the business.
If the Chef is able to minimize or eliminate OT, he/she has a responsibility to do so.
I'm sure your extra effort is appreciated, and by graciously going above and beyond, at least in your eyes, you will become someone the Chef can trust, which should pay off for you in the long run.
I wouldn't say anything to the boss.
You'll risk undoing the goodwill you've built up by being Mr. Reliable.