The RUMOR mill

[DC Sunshine]

Suzanne and Foodnfoto - good advice.

I don't work in the industry but have been in business for many moons, in a managerial role. I'd be cutting her loose now - it'd be worth the two weeks free pay just for some peace and quiet at work.

One time we had a very disgruntled worker who gave their 2 weeks notice, but was trying their hardest to be disruptive with the rest of the staff -maximum damage before leaving. Answer : here's your cheque, pack your things and don't come back.

[isaac]

bad: Thank you very much

I simple asked a question. I was not expecting to get a "you suck, you shouldbt bee a exec chef, go back and be a sous chef" sorta answer.

I was asking a question TO SIMPLE GAIN ADVICE.... as I am WILLING TO LEARN.

I am not perfect by no means... I am young and have a lot to learn.

However, on the other hand, ya all should be supportive of someone... not so freaking distructive with your feedback.

After reading the pasts, I felt like $hit all day... ...

thank you for that feeling....

[nowIamone]

Issac, His advice was pretty good. Just because you had to examine you own role in this drama, doesn't mean it was bad advice. If it bothered you that much, it was probably worthy of some self examination.

We all learn all the time, and the lessons are very seldom kind.

[baddabing]

Isaac,
I was truly trying to be supportive. My advice was just something I have used in the past. Like I said, take it with a grain of salt.

[even stephen]

Cut your chest open.....remove your heart from your sleeve...
put it back in your chest....sew it up....move on....if this little
bump in the road seems bothersome to you....let me tell you....
your going to experience some far more challenging situations
if you continue in this business.....I think the word acceptance
is particularly relevant for you right now.....there are three things
I struggle with every single day.....to criticize, to complain, to show
contempt.......let me tell you brother, your really devoting to much
energy and thought on this....get back to work and start knocking
things out.....there's a lot to do, a lot to clean, a lot to learn, a lot
to organize......

[Greg]

Originally Posted by isaac

bad: Thank you very much

I simple asked a question. I was not expecting to get a "you suck, you shouldbt bee a exec chef, go back and be a sous chef" sorta answer.

I was asking a question TO SIMPLE GAIN ADVICE.... as I am WILLING TO LEARN.

I am not perfect by no means... I am young and have a lot to learn.

However, on the other hand, ya all should be supportive of someone... not so freaking distructive with your feedback.

After reading the pasts, I felt like $hit all day... ...

thank you for that feeling....

I have as much control over how you feel after reading my advice as you do over what advice I give you. Deal with it.

By the way, even Anthony Bourdain said that if he could have done one thing differently in his career, it would have been taking the time to step back from the exec positions he took early on and working as a cook and learning.

[harryd56]

Unfortunately rumors can be just as lethal as a bomb, and they have to be stopped the minute you hear them.
Rumors are used in psyhcological warfare to great extents. They have been used to topple governments in various countries and are used by the media everyday in every country around the world, watch the major t.v. stations and you'll see the shows.
I dont allow this in my kitchens, never have and never will, I've been in this business for 37 years and I was taught by chefs since the age of 13 that it shouldn't be tolerated. If I overhear something my senses kick in, depending on the topic I either stop it right there with that individual in a VERY,VERY stearn manner or I start watching production of the individuals involved in the rumor. The minute I see something out of place e.g. one of them comes to work late and never has before; or starts going against procedures, etc; or starts disagreeing with others I step in, have a staff meeting and drop the hammer on them. "I don't mind everyone discussing where they went this past weekend, or what they did and whom they did it with, as long as you don't mind it however, 1 week ago I overheard one of you stating such and such about so and so, I'm going to make this statement one time and one time only, I DO NOT WANT TO HEAR ANYMORE TALK ABOUT IT FROM THIS POINT ON!
I spent twenty+ years in the military and have worked in kitchens from Korea to Germany, and all over the U.S. both civilian and military and it is no different anywhere. There is always somebody trying to start something about someone or something. Let them talk and have fun, when it gets personal or I hear something about my operation I nip it in the bud immediately. If you let it go on you are taking the chance of being labled as non chalant or non caring espicially if it gets out of hand and the topic concerns another employee.

[greyeaglem]

In the last place I managed, the owner told me it was like babysitting, I had to be concerned about all their personal crap. I said I was running a restaurant, not a day care center. At one point he said everyone on the crew hated me. I asked around a little bit, found it wasn't true, that in fact it was him they hated. Anyway, I had three drama queens on one shift that used to feed off each other's crap. One time the owner came through and told me I must have changed my attitude as the morale seemed to be better. I told him it was because I did what I said I was going to do- ignore them. If they're trying to stir up trouble and it doesn't work, they stop. In our state we have at-will employment laws, which means you can fire someone for breathing. Your sous would be out the door now, before she can start anything else.

[harryd56]

I wholeheartedly agree with you greyeaglem but when you have human resource managers that want a manilla folder stretched to it's limits with documentation because their corporate headquarters has them scared to death of lawsuits the "right to work" policy goes out the door.

I have seen employees tell a GM to go **** himself and get away with it. My DM asked me what my reaction would be and I let the management staff know without hesitation that they would be looking for a new chef within 5 seconds after the words were stated. I have a 30 year old and a 28 yr old that I won't allow to talk to me like that let alone somebody else's offspring.

The kitchen is a professional arena where everyone has to be on top of their game and focused. Don't get me wrong, I allow a radio, and I like to tell a few jokes and have fun while we are in production but once service starts it time for seriousness. During production we can talk about anything we want as long as it doesn't directly affect another person physically or mentally.