And so very true it hurts.
According to my state's employment department, the completion rate for state funded culinary programs is around 25%.
I saw many that lasted only a day or two.
I knew all the facts about...
I'm with ya bro.
Where i am at, things are coming to a head in the next three to four weeks.
The bad vibes are everywhere:
Absentee owner/partner hanging around, asking oblique questions, managing partner refusing to accept valid...
Our workplace isn't so safe.
We are plauged by stairs, slick floors, tons of groceries and produce on one end, and trash on the other.
Torn muscles, bad bruises and back injuries are not uncommon. Only one broken leg this...
Nice guys come a distant second when it comes to my survival.
Trust me on this. NEVER let niceness be a factor in your decision making process.
Some of my worst experiences in this business gave been with "nice" people....
The worst of the holidays is now over for me. It tapers off now.
I actually have today off. Amazing.
We have served some 12,000 covers since the day after thanksgiving.
On the first weekend alone, we did 100k worth of...
I just checked out ok.
Yeah, I'm overweight.
But I don't smoke, and my cholesteral and triglycerides are in normal range.
Normal EKG and BP also.
I also don't do any dope and drink moderatly.
My workplace related problems seem...
Chef and I have had some ups and downs.
But inspite of it all, myself and my crew for the most part remain steadfastly loyal. As mercurial and unfathomable as he is at times.
If he left, the ownership would likly find the kitchen...