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  #31  
Old 10-25-2009, 09:20 PM
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Culinary Experience: Retired Chef
 
Join Date: Jun 2001
Location: Minnesota
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BDL, thanks, and you're incredibly thorough.
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  #32  
Old 10-26-2009, 02:27 AM
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Join Date: Apr 2007
Location: Kent UK
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Quote:
Originally Posted by kuan View Post
He should be concerned about costs because it is the right thing to do. If the place goes under he's out of a job. If the owners aren't concerned about costs then they are either commiting fraud or drowning in gold bullion. If either of the above are really the case then he should be outta there.
I agree, I have worked under these conditions and it is very frustrating.
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  #33  
Old 10-26-2009, 02:30 AM
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leeniek Offline
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Culinary Experience: Sous Chef
 
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Location: Hamilton, ON Canada
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I wonder how things are going for soup and I would like to see an update...
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