Where do you draw the line?

[friedparsley]

I need some advice here. I guess my problem is that I feel trapped. I feel like I'm working with a bunch of amatuers who don't know (or care) what fine dining really is. So here I am, I make good money, Everyone tells me how talented I am, I've recieved good reviews in the paper, and I am respected by my co-workers. But I work at a restaurant where the owner doesn't want me to put salt and pepper on the meat. Sometimes, I don't find out about parties until the day they happen. I spent time making a BEO form for parties and I just got the menu for a party of 50 on a cocktail napkin! What I'm wondering is how much I should put up with. I know that no job is perfect, but when it comes to compromising your beliefs where do you, as a chef, draw the line and say enough is enough?

[isaac]

leave. thats, in my opinion, the best option. if you really do have the chance to turn things around, sit down with the owner and talk with him. tell him what direction you think you all should go with the restaraunt. tell him that his customers will be more happy and he will make more money (return buinsess). tell him that there needs to be more of an effective systems for BEO's ect.

if he doesnt change or respect your ideas... leave. money doesnt always count. happeniess is important too. dont stay there just cause of the money. be happy.. move on.

hope this helped

[CampChef]

I just switched jobs because of incredibly poor management. Since you are regarded highly by patrons and the media, put the word out to a few trusted folks (vendors, media, ACF members) that you're looking. I did this and had 11 offers in less than two weeks. My current employer never found out I was looking, and I had my pick of several great job opportunities.
Good Luck!

[Anneke]

Funny: I can't tell you how many times I've felt this way about my fellow culinary students!

I think to a large degree, 'where you draw the line' is a function of your 'Plan B'. Do you have one?

[chefjohnpaul]

I concur with CampChef, although you can expect the treatment you are getting as a fairly common occurance in this business, if you are talented and don't burn any bridges there is no reason to feel trapped in a job, there is plenty of work out there for talented chefs. Always leave yourself with a plan "B".

Say fried parsley. I wholeheartidly agree with all of the above. But first list your expectations and see if you come to an agreement w/ your boss. Also a side note your boss hired you to be the chef not himself. He shouldn't be dictating to you that you shouldn't season your meats. If you can't reach an agreement that is only going to reap him more profit then give notice and leave in due time of your resignation. I have done this before and it works. They will break down in a moment and respect you for it. Also make sure you have an action plan when he does agree to your expectations. Focus on training your crew or replace them. help him out in accruing beo's. Maybe he just doesn't know how much easier it is when you have an actual format to follow. Be asertive! Is he going to get rid of after you have been in the paper? I think not. If he can't see that then get out of there.

[friedparsley]

Thanks for all of your advice. I wish it was as simple as just leaving. I know that If I did leave I would be working somewhere else immediately. But In the long term I think people are going to look at my Resume and see that I only stayed at this job for 10 months and that is greatly going to affect my credibilty when I am interviewing. I think I need more than a year to keep it from being a total waste of my time.
The good news is, I had a conversation the other day with the new Bar manager who feels the same way I do about many different issues. It's nice to have someone else who understands how important professionalism is. I do still have a boss who says "I've been doing it this way for 30 years." At least now I have someone else there who understands. By the way, my crew is great, these guys try hard to do things the way I want them to. The problem is with the FOH. We can't seem to keep servers for more than a month, and the owners don't seem to see that as a problem. At least now I'm not the only one who sees that the FOH is a mess. It's been so hard to be the only one, It has really affected my self confidence to have these opinions that no-one believes.

[holydiver]

friedparsley I have been in the same boat as you a coule of times. Unfortunately you can never change these types of people it will ultimately burn you out and you will hate what u do.

[W.DeBord]

Sorry Friedparsley I wish there was an answer, but you know there isn't. We all deal with these issues daily, it's a very rare job in this industry that doesn't fit your description. The only real answer is working for yourself, but of course that comes with more issues and problems then your current delemia.

When you take your work seriously and try hard everyday it's had to also be the type of person who ignores all the unprofessional garbage going on around you. Unforunately that's the best solution. But then you become one of those people you loath....the "I don't care" people (which completes and continues the cyle).

It helps if you focus more on your family life, don't let work be too big of a part of your happiness. Roll with whatever your work life has in store for you for the moment. Think of it as a mad bull and learn how to ride it well and not let it control you nor should you control it. It's the only way to survive the craziness that is rampent in our business.

When things get bad come to your professional friends on line and find comfort that the craziness isn't limited to your emviroment. "If it's not broken don't fix it" is the owners motto, you'll never change the other guy, you can only change yourself.

Well fried parsley to paraphrase an old joke... if you can maintain your proffesionalism while all around you are losing theirs then you don't really know what is going on. BUT, try to bring them over to your side by winning the little battles like a great special, cooked and presented the RIGHT way even if the server mispronounces it and doesn't have a clue, the owner doesn't notice the guest's enjoyment or the add-on party of 25 at the same time. If you can look yourself in the mirror when you get home and say you did your best, then that's all that is important. If the outside pressures outweigh this feeling then move on but there are more of THEM out there than there are of US!!!!!!!

Like all of us, been in that position more often than than we care to count. Dont seasoned your meat??? Seriously, give him your apron, as said above, they hired you to be the chef, the most important person in the restaurant, your respected by your internal clients and if they cant recognised that then you need to let them know. As for the functions, designed your own function sheet with a policy attached, If I dont recieve a function sheet with all details a week before the function, they dont get the food. That all might sound a bit stern, but most managers dont understand the concept of running kitchens and expect chefs to wave their magic wands when 60 unexpected guests arrive. Without understanding your management there, try and educate them a bit more about the difficulties you have and the problems that arise when there are incompetent practises in the workplacxe.