or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Ethics: A complicated sauce.
New Posts  All Forums:Forum Nav:

Ethics: A complicated sauce. - Page 2

post #31 of 44
Thread Starter 
I have no beef with the workload.
I have a beef with the level of compensation i relatiuon to the workload/ hors/schedual/responsibilities.
There is no such thing as "days-in-lieu".
Time off lost is time off lost for good.

I find little solace in the idea that I will get four days of, maybe five after christmas, after 23 straight days, many of the 12-14 hours. That doesn't even begin to heal the pains and injuries. And if (if) it happens, it will only be due to slack bookings.

Today? In at 5am. Out, 4pm. Forty hours or more in the next three days is likely.

I'm not in a negotiating mood.
I could use the holiday rush as a wedge, but I won't. I'll wait till it's over and make my play.
post #32 of 44
Seems like you're bordering on malcontent...to save your sanity, I would abandon ship and salvage what's left of you.
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
post #33 of 44
Rivitman,

I'm sorry but I'm laughing my you-know-what off. Your disappointed in the fact that you only get four or five days off after Christmas. I only wish I could get that many days off - anytime! After reading your many posts it seems clear that you aren't happy where your are at. Tough out the holidays then move on to something better. If you are that stressed at you present position no amount of money is going to make it better.

Bill
post #34 of 44
Thread Starter 
Ok Bill, So when's the last time you had a vacation? I'll bet more recently than 2 1/2 years ago right?

How many times have you taken more than two consecutive days off? Maybe three times this year for me. And those get negated by the no-day-off weeks or the one day off weeks.

And if you are in the same boat as me, or unlikely worse, rest time wise, just how much is the owner/GM adding to YOUR bottom line? And just how much of your personal time is he siphoning off on personal projects that are revenue neutral?

Laugh all you want.
Me and my tiny crew will serve out over four thousand meals in the next three days. And I'm still seeing party sheets come down for the weekend. Yes, today is FRIDAY and the frikking front office can't get me contracts for the following day, SATURDAY, so I can order the groceries much less do any prep.
I won't be laughing with you.
Will I bail out after?
In all probability yes.
Would I stay for more money? Yes, but only for another year.
post #35 of 44
Thread Starter 
To my mind, malcontents seek to disrupt.
The last thing I need now is disruption.

I AM however, determined to get this holiday season accomplished sucessfully, and walk into the boss's office in january with a clean concience and a heart full of rightious determination.
post #36 of 44
Wow! This situation just seems horrible. All those hours and all
the donated special events. I don't know if you should work for
people like that. It sounds like slavery. Perhaps you can find a chefs
position without all those demands. I hope you don't have to work on
Valentines day, Mothers day, or New Years Eve. I am sure there are
plenty of opportunities that fall in the 30 to 35 hours a week range.

Seriously now. I have worked in this field for a long time. I have been married for 11 years and never been home for new years eve or for Thanksgiving. Valentines day or Mothers day for that matter. At times
in my life, I've had to pick up second jobs in addition to a salaried position
at a restaruant, club or hotel. The practical or more physical chefs position
is a young mans job. It will take a toll on your body and mind after a few years. Add in Smoking, Drinking, Lack of Sleep, and Newborn infants at home
and its a cocktail for disaster. Many of us seem to make it through though.
Whether you are a doctor, Lawyer, Chef, Farmer, or anything else, you will
notice that the people that are the best at what they do are especially devoted to their trade, not always stopping at 30 or 40 hours every week.
You just have to decide what your priorities are. I am not saying you shouldn't have a life, just that, other things take precedent at times.
Never squabble about laws, hours, money, etc with you boss. If he is taking
advantage now and knows it, then thats the way it is. Look for another type
of work or another job somewhere else. Some say its conditioning, I say its
just ignoring the pain for that instant gratification you get when you walk out
into that dining room and you are at a point where you are confident that everyone is having the best meal and experience that could possibly come out of the particular facility you are working. It cant always be perfect, but it can be the best you can do on that particular evening. And more times than not it will have taken a little more than 8 hours and it may be on your birthday, anniversary, or on the day of a funeral. One thing I have drawn the line at is the birth of my children or if my children are hurt in anyway. Raise one word about that and all bets are off. No job is that important.
Just my 2,3,or 4 cents.

S
post #37 of 44
Rivitman,

First, I really love the folks I work for. We are a small business, getting bigger, that does on site catering, we prepare and sell prepared take home foods and in the past year we added a small 45 seat café. Our sales have tripled since we moved to our new location a year ago. Our kitchen work force of 2 full-time cooks and 2 part-time is the same. The full-time cooks (me and Gina) work 10-12 hours a day six days a week (closed on Sunday) all year long and a lot more than that from a week before Thanksgiving though New Years.

Since you asked about vacations and you lost this bet and now owe me a beer, I don't take them as we don't get paid vacations or any other paid benefits other than a really nice Christmas bonus and a husband-and-wife boss that would give you the shirt off their backs. I've had one vacation in almost 10 years and that was six years ago. As for two days in a row off, only when a holiday is on a Monday, maybe three or four times a year, or if I'm sick which is rare, maybe once a year.

To be honest I never think about the bottom line any more, I work hard, do my job and then some, try to get along with everyone, get paid (by the hour), and keep the boss real happy (most of the time). I figure if the bosses are happy then the bottom line is happy!

I would guess my non-cooking duties are a lot different than most, but that is the nature of the beast when you work for a small mom-and-pop type of business. I don't want to work anywhere else.

I used to be somewhat like you, stressed out, worrying about the bottom line and all that other stuff when I realized, hey, it ain't worth it if I have no control over it. So now I come to work, do my job and then some, and if the boss ask me to do something extra, like bartend for on site after hours private parties or put together a telescope for her husband or stuff for her grandkids Christmas presents, I just do it.

For me/us it's more like family than having a boss/owner or GM, because to their kids, their mom and dad, their brothers and sisters, and their 9 grandkids I'm Uncle Bill the grumpy old man :lol: . And that's the main reason I work here, because I'm part of a family!

Take a little friendly advice from Uncle Bill -- Don't go blowing a gasket over a job you aren't happy with, it ain't worth it.

Happy Holidays all! :beer:

Bill
post #38 of 44
You may very well be disruptive, on a subconscious level...you're only human...you may not even realize you're doing it. I ended a job in this manner, so i feel your pain.
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
post #39 of 44
Thread Starter 
Even S, you are correct. My devotion to my craft is paramount, and sees me through a lot of tough times.

Working holidays is nothing new to me.
Like you, I draw lines that are motly advatageous for my employers. I have done it here and it's still getting trodden over.

I hate quitting. Quitting is for quitters. Quitting means I have failed to reach accord, failed to make the boss see the logic, the common sense... to "get it".
This all assumes that he is sensible in any way.
That assumption has faded to black. The facts simply do not matter. All that matters now is the hammer of my own usefulness as viewd by another. Am I dime a dozen, or does he feel he can do as good or better?
There will be a meeting, it will be short. All I will require is a yes or no answer.

And nightcook, I would love it if our owners made any attempt at all to get to know any of us. fact is, I was here a year before I even saw one of them in the kitchen, and he came in to use the phone. Exit, stage left.

We have zero personal interaction, never socialize, and we never meet in a business sense save five or six times a year. Otherwise it's e-mails and memos, the occasional phone call to direct somthing already long done.

Having ownership you can at least chat with must be special eh? The coldness of our ownership reduces our dialog to that of mere money. OK, If I have to play on that field, so be it.

So for now, it's a compensation issue and a personal boundaries issue. It will be ok, because I can cook. I can cook anywhere. If I am refused, I'll be in a new job by the following week, maybe not what i want, but I won't starve. I got into this business so people like the owners would not have that power over me. I made my mark here, and put a lot of myself into it. I hate to erase it. But I will.

And Misno, I get a function captain's report on every event. The results (glowing) speak for themselves. Subversive fantasies or not, we have not skipped a beat.
post #40 of 44
I've been there. 80 hours per week, making a salary. Some days I'd come in at 8 a.m., and wouldn't leave until 2 a.m., without a break all day. Owners who don't care. There is no solution, all you can do is quit, because no amount of persuasion will change people. Many restaurants I quit ended up having to hire 2 or more people to do the work I did myself... I refuse to allow people to take advantage of me, I refuse to make people money and not benefit from it myself. I'm not ever going to complain, I'll just leave.
post #41 of 44
Rivetman,

I just could not picture myself working for someone like your boss. Now I can see why you are so down at present. What makes my job worth going to ever day is not only do we chat at work, we argue, disagree, we pick on each other, share our good news and bad news, talk LSU, Saints and Cowboys football, we get mad at each other, and at times down right tick each other off for days. Because my bosses work as much as the rest of us, if not more, I have a lot of respect for them. I don't always agree with some of the things they do but its their business. I guess in a way we are a big happy sometimes dysfunctional family. Won't have any other way.

I hope one day you find a place were your passion becomes a joy again!

Bill
post #42 of 44
Word. Quote for truth!
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
____________________________________

"...I don't want to be old, and feel alone...
...an empty house...is not a home..."
-Keane____________________________________
Reply
post #43 of 44
Rivit,

Start looking for a job Today. Sounds like you can't find any joy in the
work you are doing. Its not quitting, its growing. "Woe is me" only works
for a little while. Buck up and make your life what you want it to be. Set
your course and go! It is only quitting if you do it in an unresponsible way.
Give your months notice and who knows what will happen. They will undoubtably ask "why?" after you do it. Tell them the truth. Tell them that
you have had a wonderful experience with them, but, its time for you to move
on to a more adult position with more responsibility, better compensation, and
more mutual respect in regard to personal time and your schedule. Do it in
an honest gracious way, almost apologetic, almost. Perhaps they will be
flexible, perhaps not, but, either way you will get what you want. Work takes up the majority of your waking adult life, why not make it enjoyable.
Good luck and don't let the door hit you, where the good Lord split you!
post #44 of 44
Thread Starter 
Between yesterday and today it was in excess of 2000 covers over six functions.
Next friday and saturday, 27, count em, 27 functions booked including a couple off premise. Something on the order of 4500 covers. Plus eight or nine functions midweek.
We have six full time ( as i define it, the ownership defines all my cooks seasonal part time as an excuse to exclude them from the health insurance pool, even though they work more hours than supposedly office full timers), and four part timers (legitimatly) in the kitchen, Plus half a dozen of the most over worked and dedicated dishwashers a guy could ask for).

Being contrite and pleasant at my departures could be a problem.....:lol:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Ethics: A complicated sauce.