That's pretty messed up man. I didn't think it possible of any hotel management to think they could run a f&b operation like that.
Over here, we have a small hotel (200 rooms), and prior to the economy slipping we had the following for our day to day operation:
2 opening cooks, 1 opening dishwasher, 1 opening supervisor, 1 mid-shift cook, 2 closing cooks, 1 closing dishwasher. If there was any banquet prep to be done, we also had a prep cook for that.
We now run with:
1-2 opening cooks (depends on projections), 1 opening dishwasher/steward, 1 mid-shift cook, 1 closing cook, 1 closing dishwasher.
Our hourly staff was cut from 18 to about 10 in the past year. We have actually coped pretty well though. The chefs spend alot more time in the kitchen than they do in the office, so that helps compensate for the missing staff.
Oddly enough, I have been getting OT for the past month now and nobody seems to care. I got 4 hours, 6 hours, and 10 hours of OT in the past 3 weeks. From the looks of it, I am gonna be getting 6 this week. It doesn't make sense. The chef is fully aware of my schedule, which you think would make him try to rush me out ASAP, but he usually has me stay an extra hour or two to do minor prep or cleaning projects that really are not that urgent. He asked me to come in 2 hours early today so he could go catch a White Sox game with the Sous. *Shrugs* I'll take the OT if he wants to give it to me, but of course I'm still curious.  |