Quote:
Originally Posted by Rivver  Side note, I was not a paper chef before all this happened. The line cooks were only line cooks, clock in and cook. I did and do all the prep, from cut steaks, fish, soups, sauces etc. Had to clear that up=) |
Sounds like the place going down and maybe out for the count. It is there responsibility as well as yours to keep quality of place up. You cannot possibly do it like this. I would agree with the above answers, look for something else and do it fast. These guys want to get their investment back to fast and on your back.:
