[the_seraphim]

my employer makes it clear when your hired that your only contracted for 5 hours per week (even for full-time work) and if you screw them around then you get those 5 hours over 3 or 4 days ... say bring you in at 10am to do all the prep or at 9pm to do all the close down...

i dont know wether its illegal as youve been told in advance what to expect... but i dont mind as my employer also operates a "you scratch my back ill scratch yours" policy in terms of "i need you to work in about 2 hours... thanks i owe you one" and you find your outrageous holiday request authorised next week lol

do a peer review of the situation... get her opinion on her performance then tell her what you think then get her to make suggestions as to her performance... also make sure the other guys/girls arent being mean and are being helpfull

[Myron]

Appears we may have some role clarity issues here. First of all, the culinary student doesn't get anyone fired. And few culinary students have had enough training in the area of human resources to fully understand what it takes to initiate a termination without ending up in court.
My suggestion, like some of the others, is that you focus on being the best culinary student you can and not concern yourself with whether or not a fellow employee remains as a part of the team. If this employee's performance directly affects your work, report the specifics of the incident(s) to your supervisor. Otherwise, watch and learn.

[Blueicus]

I agree with Myron, you are not the boss, leave the hiring and firing to the managers, although if you do have a severe problem with a coworker you can bring it up with them.

Also, from your previous posts it seems like you're either working in a place with complete morons or you're being a bit too quick to opinionate about other people. Just make sure you're doing your stuff right and worry about other people if you're in a position to need to worry about them.

Finally, the last thing about working with people is that if you don't expect to bend yourself fully to their specifications don't expect them to do the same for you. Part of working together (especially when you're not the superior) is adjustment and compromise.

[Rob P.]

Originally Posted by Panonthefire

I agree that to be honorable and doing the right thing is the thing to do. But sometime doing the wrong thing is the right way to do it. as a lawer you can understand that, right?

No. My honor refuses to permit it of myself and I do not allow my clients to do so and remain my clients. I do not give second chances to those who think to test me on this. Rightly or wrongly I will not work for those who believe as you appear to believe and should I discover such an attitude during initial or subsequent conferences I will terminate my agreement with the client. It comes down to it being your bed and I will not be forced to lie about how well or how poorly it's made.

Promises made are promises to be kept. Otherwise don't make them. Don't even imply them.

[Brittany]

How long has this person worked here? In Canada we have a three month period where a person can be terminated and there will be no legal issues. Why was she not terminated then?
Also, everyone has their talent. There must be something that she does alright. There has to be.
One last thing. There will be millions of times in your career when you feel someone is not pulling their weight but you are not in a position to do anything aobut it. IF you focus on it, you will loose your mind
Just let your chef handle it. Dont rely on her for anything and maybe even work like shes not even there. Eventually she will get the message. If not, well, its just her time shes wasting.

[habman]

My method of dealing with an employee like this is too find them another job.

It works like a charm every time I've done it, and it removes all the problems that come with letting someone go.

[cheflusch]

I'm with suzanne on this one...isn't it right after the ticket comes in?

[cheflayne]

Depends? I get the ticket as an order not a...