I'm glad you're doing something about it, but it sounds like you want to try working it out one last time. I know, it's kinda like that were I work. The perks of the hours, pay and non-commute are a big influence on deciding to stay.
Here's a little description of how it works here at the company were I am: the pastry department is semi self-sufficient from the kitchen. "Semi" meaning I have control over the produce I order, as well as the everything that we use in the bakery(all ingredients and paper products), we have our own little walk-in, reach-ins, mixers, stove(4 top) and freezer. Our food and beverage manager is also our executive chef(though he doesn't have the title) and our "executive chef" is more of a glorified garde manger. I answer only to my F & B, and he's anal about informing me of count changes and menu changes. Do you have your own mail box in the office were they drop off all menus with counts, revisions, etc.? I meet once a week with my boss to go over the menus and write down the counts. Even when the party is over I hold on to these menus because if there was a mistake in the count and such, it's good to look back on and prove you weren't at fault.
I wish you the best, and hope you work it out somehow.  |