How small is your staff right now? - Page 2

R HIll · #16 07-06-2009, 09:59 PM

Quote:

Originally Posted by left4bread

edit: I made a penis joke that was inappropriate. Well thought out, but inappropriate. Sorry. Just being silly.
/levity

How small is my Shaft Right now?

It all depends if you ask me or my wife ... Sorry.
inappropriate. And just being silly too.

Rivver · #17 07-07-2009, 04:50 PM

Wow! Ok I bet no one has ever had this happen to them. So I go in today and the GM tells me we need to talk. Ok... I get laid off along with the wedding planner/F&B manager. Well I sort of get laid off, I have the choice to work 2 days a week(fri & sat) at my daily salary rate; I tell them thanks but no thanks, funny that is when 99% of all major parties have their events.

So two hours pass and I get a phone call from the GM asking what it will take for me to come back....HAHAHA! I tell him my full pay and I will forget this whole thing ever happened. He went to talk with the owners and see what could be done, so he calls me back and says 10k less a year and I take over all of F&B...HAHAHA! From handling all liquor, banquet staffing, all the front of house along with my already crazy life in the kitchen! I tell him no thanks and said to him " You want me to come back after two hours of being laid off, then take over another persons full time job for reduced pay?" I maybe stupid at times , but come on!

So back and fourth we go with trying to strike a deal. I made my final offer which inculdes a slight pay decrease, but I will have two days off in a row. I would tell them to piss off, but there is nothing out there now so....I wait and see.

foodpump · #18 07-07-2009, 04:55 PM

Tolja you were in a position to bargain. Now make a grab for those go-nads and squeeze on hard.....

foodpump · #19 07-07-2009, 08:24 PM

Hang on a sec.....squeeze, but don't squeeze in the wrong places.

Bargain, but plan to exit--in one way or another--within the next 18-24 mths.

Odds are that once the place stops bleeding red ink and starts to make some moderate progress, they'll turf the Chef, and get some 2nd cook to replace the Chef. Who needs a stinking Chef anyway? If they're any good, they can leave the kitchen, and the kitchen should be able to run itself for another 6-9 mths without a Chef. If and when things start to slide downhill and stink, you just get another Chef--for 6 mths or so-- to clean up the mess, hire the right people, make some new menus, and then turf that dude so you can coast for another 6- 9 mths.

Then again, I could be wrong. I hope so....

olliensam · #20 07-07-2009, 08:40 PM

I work at a hotel of around 200 rooms. It is 'seasonal' open from April thru December and is dependent on the summer season and tourists primarily. The hotel has suffered monetary setbacks due to the state of the economy this year - rooms not filled, dining room not filled and banquets way down. We've suffered with less staff and hourly staff hours cut back - as have many other resorts. One option - if the owners are willing to listen - is to hire culinary externs to fill in the void. yes there is a responsibility to them but they also provide a valuable labor force at a most inexpensive pay rate. Something to think about. Wishing you luck in your efforts.
P.S. - what the owners are expecting from you presently is totally unreasonable and you must be careful to watch out for your own health and well being - nothing is worth that aggravation. There are other positions out there that would be much more worthy of your skills and talents.

left4bread · #21 07-09-2009, 07:17 AM

Quote:

Originally Posted by foodpump

Hang on a sec.....squeeze, but don't squeeze in the wrong places.

Bargain, but plan to exit--in one way or another--within the next 18-24 mths.

Odds are that once the place stops bleeding red ink and starts to make some moderate progress, they'll turf the Chef, and get some 2nd cook to replace the Chef. Who needs a stinking Chef anyway? If they're any good, they can leave the kitchen, and the kitchen should be able to run itself for another 6-9 mths without a Chef. If and when things start to slide downhill and stink, you just get another Chef--for 6 mths or so-- to clean up the mess, hire the right people, make some new menus, and then turf that dude so you can coast for another 6- 9 mths.

Then again, I could be wrong. I hope so....

holy mother of pearl!
speaking from experience a little???

treehugger057 · #22 07-10-2009, 01:05 AM

I understand your pain. I am now the the chef/line cook/dishwasher. It started out with just cutting my line cook. Then they started in on my dishwasher. This is when it gets old. When you have to prep, cook, clean the line, and wash the dishes. Then when that is done and everyone else is going home I am mopping floors and taking out the trash. Dont get me wrong they call in help for the weekend rush, but the rest of the week its mostly me and the owner who plates while i cook.
I am really tired and stressed most of the time, but I am happy to have a good job overall. Really its the dishwashers man. I just need a dishwasher/prep/floors guy. Yup thats all I need.
I hope it all works out for you!

leeniek · #23 08-24-2009, 04:59 PM

I started at a new corporate place three months ago. We were all hired at the same time and what they neglected to tell us (but was rather obvious) was that they had overhired for all positions. They did the first round of cuts around the time we opened and then at least inthe BOH did another round just recently so now we have our staff.

So we have.. two full time fruiters and two part time fruiters, four line cooks (and of those four I am the only one who can do all of the stations on the line as well as some of the fruiters stuff) also of the four line cooks I am soon to be the only full time one and I am the opening cook, an AKM and a KM (the KM can do everything on the line as well as fruits, the AKM not so much) and we have three on the lunch station.. all part timers. So we went from 30 in the kitchen when we first started down to 13. Wow!

PeteMcCracken · #24 08-24-2009, 05:14 PM

Well, we have the "Chef", the FOH manager, waitress, line cook, garde manger, saucier, dishwasher, kitchen helper, janitor, busperson, bookkeeper, hm, I think that's about it.

Oh? Number of people? Just my wife and myself

leeniek · #25 08-24-2009, 05:44 PM

But you two make it work right?

PeteMcCracken · #26 08-24-2009, 06:13 PM

Quote:

Originally Posted by leeniek

But you two make it work right?

Absotively and posilutely!

On a typical "slow day/night", I console myself while watching the staffs leaving other restaurants by remembering, "we're NOT writing paychecks!"

Yeah, we get "slammed" once in a while and wish we had some additional help, then we fill out the "bank deposit" and say "its all ours!"

leeniek · #27 08-24-2009, 07:21 PM

LOL.. my last job was at a small place and I loved it. the owners would fill in where they had to but neither could handle the cooking so my job was secure

dusty · #28 08-25-2009, 12:49 PM

i work for a very large hotel, that serves b-fast, lunch, dinner ,weddings, room sevice, and bar menus. plus has a full bakery.

in july of 08 we had.
3 breakfast cooks
2 lunch cooks
5 dinner cooks
12 banquet cooks
6 dishwashers
4 bakers
2 salad cold prep guys for banquets
an exec chef
an exec sous chef (me)
an exec banquet chef
and as exec pastry chef.

now we have
2 breakfast cooks who also do lunch, and they work part time.
3 dinner cooks and they are all part time
3 banquet cooks who all get overtime
4 dishwashers 2 part time 2 full time
an exec chef
an exec sous chef (me)
an exec banquet chef (me)
an exec pastry chef (me)

i have a line supervisor, and a bakery supervisor and thats about it.
i work like 60 a week..and had my quarterly bonus taken away..(which was a large chunk of my salary i might add).. and was told there was no money for raises in my last review.

i am not complaing though