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09-29-2009, 01:16 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Sep 2009 Location: portland oregon
Posts: 57
| |  no show no call......
My am line guy has been out for a week with the "flu" so i tell him he can't come back to work without a doctors release so on saturday he tells me he has a release and will be back to work sunday 8am sharp.......well here it is tuesday and i have'nt heard from him yet......what a flake he really pisses me off, he is done....also i come to find out he has borrowed money from 2 employees. he did come in on fri. to pick his check up so i dought anyone will see thier money.....what a loser.....thanks for letting me vent!!!
fryguy |
09-29-2009, 01:40 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Cambridge England
Posts: 100
| |
where I work in the UK we pay six months sick pay at full rate and an additional 6 months at half pay; it's great for those that need the help ie. our head gardener needed to have his lower leg amputated, another member of staff has cancer and needed time for kemopharapy. I've had two chefs in 5 years go off sick with 'depression'; they are too depressed to work but make miraculous recoveries after six months; that really pisses me off. I lost my Dad in January and managed to continue working, only taking the time off needed for funeral etc.
What can you do!
__________________ UNDER PRESSURE AT PEMBROKE Cooking sous vide at Cambridge's third oldest College |
09-29-2009, 02:13 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Sep 2009 Location: portland oregon
Posts: 57
| |
Quote:
Originally Posted by pembroke  where I work in the UK we pay six months sick pay at full rate and an additional 6 months at half pay; it's great for those that need the help ie. our head gardener needed to have his lower leg amputated, another member of staff has cancer and needed time for kemopharapy. I've had two chefs in 5 years go off sick with 'depression'; they are too depressed to work but make miraculous recoveries after six months; that really pisses me off. I lost my Dad in January and managed to continue working, only taking the time off needed for funeral etc.
What can you do! | i hope Obama does't find out about that or i'm sure he will implimament here in the US as we are a wellfair state anyway |
09-29-2009, 02:20 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 819
| |
Quote:
Originally Posted by fryguy My am line guy has been out for a week with the "flu" so i tell him he can't come back to work without a doctors release so on saturday he tells me he has a release and will be back to work sunday 8am sharp.......well here it is tuesday and i have'nt heard from him yet......what a flake he really pisses me off, he is done....also i come to find out he has borrowed money from 2 employees. he did come in on fri. to pick his check up so i dought anyone will see thier money.....what a loser.....thanks for letting me vent!!!
fryguy | Hate that, and experience it all too often over the years.
I've had employees not show while owing me 20 bucks.
I figure I got off cheap.
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You should have been here when the shiitake hit the flan! |
10-01-2009, 09:53 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Sep 2009 Location: portland oregon
Posts: 57
| |
so he called wed. AM and said Sunday on his way to work he had a seizure on the bus and has been in the hospital........my question to him was if he's been in the hospital for 3 day's why would'nt he call his work or instruct someone to call for him his response was that they, the hospital, had his cell phone and he was'nt able to retrieve our phone #!!!!!!!..... we're in the phone book!!!!! anyway i just cleaned out his locker and gathered his knives.....how come it's so hard to find a responsible cook!!!!!!!! |
10-01-2009, 05:07 PM
|  | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |
Oh brother... well even if he did have the seizure as he says it is still his responsibilty to get someone to call in for him. I've seen what seizures can do (my son had one when he had his brain tumor last year) but in my experience the person comes out of them and is back to themselves fairly quickly so he could have called in after that.
It's funny... one of the other guys on the line and I were talking today about our KM and AKM both who are no longer with us. I think that alot of people just don't take their jobs seriously or think they're irreplaceable and they can do what they want.
I hope you find a good, responsible cook soon! |
10-01-2009, 07:02 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2008 Location: Auburn, CA
Posts: 374
| |
= fired. That's that.
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Do not meddle in the affairs of Dragons... for you are crunchy.... and taste good with ketchup |
10-01-2009, 08:33 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 354
| |
No show + no call = no check/job
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |
10-01-2009, 08:55 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 182
| |
I've never not called when I couldn't make work. Ever! It's rude and disrespectful, not to mention the best way to get fired in a hurry.
Even when I had my wreck and was unconscious, my ICE in my cell phone was my mother , who then called my boss once she got to the hospital and made sure I was still breathing.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo. |
10-03-2009, 06:55 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |
I always call in if I know I have to miss work and I usually give them lots of notice too. I also call if I am going to be late.. it's just common courtesy. |
10-03-2009, 05:42 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2009 Location: Madison Wi
Posts: 26
| | Sick Day's
The last time i was late for work i had just got out of the hospital from cutting my hand while doing a ice sculpture. i was 5 mins late. |
10-03-2009, 06:34 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2009 Location: Pacific Northwest
Posts: 240
| |
The only thing I never liked about firing a Cook or Chef in this business is, they have to gather their KNIVES before they leave............I think if I owned a gun shop I would fire people off premises..............................Bill |
10-03-2009, 08:02 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |
LOL Bill! too funny! |
10-03-2009, 08:16 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2009 Location: Madison Wi
Posts: 26
| | Lol
Quote:
Originally Posted by ChefBillyB The only thing I never liked about firing a Cook or Chef in this business is, they have to gather their KNIVES before they leave............I think if I owned a gun shop I would fire people off premises..............................Bill | That is too funny!!! I guess thats why most gun shops are Ma and Pa type places.  |
10-04-2009, 01:33 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Cambridge England
Posts: 100
| |
fire by text, that's the new way.
__________________ UNDER PRESSURE AT PEMBROKE Cooking sous vide at Cambridge's third oldest College | | |
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