I need to vent - Page 2

katbalou · #16 07-16-2005, 08:54 AM

do you really want to work in these circumstances? i totally understand the need for the paycheck, but the raw sewerage can make you really ill. and if you have a compromised immune system in any way, it can be really unhealthy. if it is raw sewerage it can possibly contain human feces which can harbor all sorts of lovely things. do you want to carry that home on your shoes and clothes or have it transfer to plates to the customer? i'm sure you could find another job with better working conditions all around. sounds like the owners don't respect the help very much if they continue to allow these conditions to exist. their bottom line won't exist if someone gets e-coli or something equally obnoxious and sues.
kat

vaderdoo · #17 07-16-2005, 12:03 PM

katbalou, I agree 100%. That's why I'll be looking for a new job as of August 1st.
Wish me luck

katbalou · #18 07-16-2005, 02:40 PM

vaderdoo,
where are you located? perhaps some one on the board can help you out.
kat

Sarge · #19 07-23-2005, 06:01 PM

Have some trash bags ready to put on your feet when the drain backs up the next time and wade through all the cr** until you find other employment!

As for the heat, good flippin luck all kitchen are super hot in the summer. Your in a good way if it maintains 80 - 90 degrees. I have worked in a kitchen with temps pushing 135. heh! I adjusted after the first hour or so. Bring a dry shirt with you to put on when you leave. Also try not to walk in and out of coolers when your sweating that much. The human body just wasn't made to adjust to tempurature changes that quickly.

Fuil Moinn · #20 07-23-2005, 08:46 PM

Quote:

Also try not to walk in and out of coolers when your sweating that much. The human body just wasn't made to adjust to tempurature changes that quickly

ahh the wonderful memories of going to the walk-in freezers at the end of a shift to pull the meat for the next nights shift, and being scared to move cause my jacket froze solid

gbhunter · #21 07-23-2005, 11:05 PM

There is another thing to consider in this situation! And that would be you!!! If for some reason a person gets very sick and God forbid dies from a food borne illness (Worst case scenario) . Even if the Illness is not from the sewage, the lawyers will make it to be!
Then the people there could be held partially accountable! Since obviously you knew about the problem and yet decided to do nothing about it. I can guarantee if it came down to a court battle the owner would attempt to blame as much as possible on the staff.
“Your honor I was not made aware of this problem, If I was I would have fixed it immediately and this terrible tragedy could have been avoided”.
This type of stuff makes front-page news, and you do not want to be on it!!! Since when you are accused you are on the front page, but when you are acquitted you end up on the last page.
As I learned in my line of work always CYA(Cover Your A**)!!!

CHEFONCALL · #22 07-23-2005, 11:25 PM

Seriously, not only are you at risk from serious illness so could the public. Honestly, as a Chef the biggest problem is sometimes we do not want to look like the "bad guy" so. I do not know that I would call the Health Dept. But, I would really suggest doing what I could to being part of the solution and not part of the problem.

Describe to the kitchen manager what it is that is bothering you. The chain of command in this situation always works best. Alot of times managers have great repore with outside people coming into the kitchen. Do you best to try to continue your job.

skitty · #23 07-24-2005, 06:18 PM

Easy fix: Pour Bleach into your drains (once the plumber has been there and snaked) every morning. Get your hoods cleaned, dirty hoods=hotter kitchen. and if all else fails, start at city, then county, then state and last resort: OSHA. I've called the Health Department more than once on an employer......Best of luck!

chinds85 · #24 07-30-2005, 01:33 PM

I feel your pain! I probably sweat off two pounds every night I work! I go home looking like I took a dip in the pool.

mikefly · #25 08-01-2005, 06:06 AM

and people cant figure out why we have such short tempers!!!!!

Shaolin Bushido · #26 08-12-2005, 06:42 AM

Quote:

Originally Posted by gbhunter

There is another thing to consider in this situation! And that would be you!!! If for some reason a person gets very sick and God forbid dies from a food borne illness (Worst case scenario) . Even if the Illness is not from the sewage, the lawyers will make it to be!
Then the people there could be held partially accountable! Since obviously you knew about the problem and yet decided to do nothing about it. I can guarantee if it came down to a court battle the owner would attempt to blame as much as possible on the staff.
“Your honor I was not made aware of this problem, If I was I would have fixed it immediately and this terrible tragedy could have been avoided”.
This type of stuff makes front-page news, and you do not want to be on it!!! Since when you are accused you are on the front page, but when you are acquitted you end up on the last page.
As I learned in my line of work always CYA(Cover Your A**)!!!

Lemme guess ... law enforcement or corrections, right?

Shaolin Bushido · #27 08-12-2005, 06:43 AM

I just noticed ... I'm able to post in the Professional Chef's forum ... mistake?

Greg · #28 08-13-2005, 02:52 AM

Quote:

Originally Posted by Shaolin Bushido

I just noticed ... I'm able to post in the Professional Chef's forum ... mistake?

No mistake. All users are able to post in all areas. Even though the profeesional forums are generally reserved for posts by professional chefs, it's left open because you never know when the viewpoint of somebody outside the industry can help you out.

breadmeister2 · #29 10-02-2005, 12:10 AM

katbalou

Bleach in drains = Bad recommendation. Bleach is a strong caustic, it will tear up the pipes (unless PVC) and cause more problems. To keep pipes clear you need a solvent to break down the clogging agent. Grease can be liquified with boiling water for lack of chemicals.

Human feces in grease traps = Not likely. Plumbing codes do not allow human waste to enter grease traps. Unless a hack plumber was involved.

Best idea: When the grease trap backs up, smear as much as you can on your shoes and walk into your managers office, then clean your shoes.

But really, if the grease trap is full (of grease) it will cause the drains to back up in a hurry. Regular pumping and Best Management Practices will prevail. The dishwashers need to be instructed on pre-scraping plates/pots/pans and anything that could contain grease, into the trash can. If it doesn't end up in the drain, it will minimize problems. Of course, this is the responsibility of your manager/GM/owner. If the restaurant you work for has more value for business over the sanitation and welfare of its' workers, you need to seek employment elsewhere. Just keep your job until you have another, and take time to qualify your future employer, just like they take the time to qualify their applicants.

Good Luck.

sucrechef · #30 10-24-2005, 07:41 AM

Vaderdoo:
What's the latest news? Has anything changed? Did they fix the problem?