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Pot in the kitchen.....

post #1 of 15
2/17/08 at 1:40am
Thread Starter 
I'm talking about front and back of the house.........ok or not??
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post #2 of 15
2/17/08 at 2:14am

Huh??

what kind of Pot are you talking about ??? If its the illegal kind then no way no how not ever not anywhere
If its a pot on the stove why would you have it in the front of house??
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #3 of 15
2/17/08 at 2:38am
absolutely not
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post #4 of 15
2/17/08 at 7:59am
There was a rather long thread about this not so long ago.

From a crusty old fart's point of view (mine) absolutely not. Would you get into a car if you knew the driver had a few beers jut minutes ago?

I've seen alot of nasty little accidents in the kitchen, and I've dealt with "investigating officers" from the Workers Comp. board, and I've seen the fines and sky-high premiums the owners have to pay when it was "deduced" that employee "X" was drunk or stoned or otherwise incapacitiated at the time of the accident. But that's money talk. I've seen accidents where some poor schmuck was just doing his thing-working on the line, and a zonked out d/washer is putting stuff away, knocks over a insert filled with water into the fryer, the fire supression system goes off, and the poor schmuck gets 2nd degree burns from the fryer AND crop-dusted with chemical.
FOH? You want some clued out bunny bringing you the wrong items? Charging you the wrong amount? "Speaking her mind" about the colour of your hair or the shape or your nose just because they're zonked out?

What people do on their own time is their business, but at work, on the employer's time they gotta have a clear head. If someone has to work stoned or drunk, then they're past the point of "recreational" use and well on the path of addiction.
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post #5 of 15
2/17/08 at 9:35am
In an ideal world no... but i dont know if its the area I live in, but the problems just seems too big to ever be solved.
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post #6 of 15
2/17/08 at 9:54am

atleast its not crack?

everyone in the kitchen and foh goes into the walk-in before service and gets an 'attitude adjustment'..i'm the only one who doesn't participate..if it were my kitchen i would have zero tolerance, but its not, so i feel outnumbered in my complaints..the owner is aware of this and turns a blind eye, as its hard to get any help up here on the mountain 25 miles away from town..my only concern is that i or someone else will get injured because of these guys..i just try and keep my distance when they are acting 'stupid'..this is a seasonal job for me as its next to the ski area, and right now i am just counting down the days! 6 more weeks here! i have been a professional chef for over 35 years and the acceptability of any drug use in the kitchen is just plain wrong to me! as i said in the header..atleast its not crack, crystal meth or heroin, i guess

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 15
2/17/08 at 10:23am

drugs are still drugs, no matter what form they are in

How can people be considered professional if they need t take stuff like this. Dont you have legislation that promises retribution on both the employers part as well as the employees. How on earth can the work areas be considered safe if people are off their faces. Its not good for the customers as well as the rest of the staff. I think this is dreadfull and terribly unprofessional from both the managements point of view as well as the employees. And it being disrepectful to the people who ultimatly pay the wages ......... The Customers.
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #8 of 15
2/17/08 at 11:09am

come on

NO POT. Not up for negotiation..Just my opinion...
When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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post #9 of 15
2/17/08 at 1:17pm
Me personally, I do smoke on the regular, but I cannot function at my best at work if I smoke prior to my shift. besides, if you do smoke, u know its more satisfying to work all day and get home and spark home. Definatly when your on your own time, smoke up, but not when ur at work. If your one of those people that say you need it make work tolerable, get a tolerable job ya dummy lol.

Pretty much where I work FOH/BOH is like 50-50 smoke and dont smoke. Everyone knows who does, and as long as you dont show up stoned, ur fine. plus, i wouldnt smoke with any of the kids i cook with, theyre great to work with, but i wouldnt chill outside of work with them.
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post #10 of 15
2/17/08 at 1:20pm
No.

Never.

Dope? You're out. :mad:
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post #11 of 15
2/17/08 at 5:07pm
No, definately not. :crazy:
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post #12 of 15
2/17/08 at 7:26pm
Theres no way to ever know... people get by drug tests easily.

One of my cooks is dealing out of the freezer... just have to wait for him to get caught.
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post #13 of 15
2/17/08 at 7:54pm
Outstanding tessa!!!!!!!!
Excuse my harshness around this but as it was pointed out already this was and has been discussed to the point of ludicracy.

This industry will never allow many of it's true professionals to have the credibility that they have earned because of not only topics like this but the tolerance to allow it to remain such a focal point of too many of it's employees. The best thing anyone can do that allows it's use, turns their head or participates in it's usage is to pull you head, being as it's so firmly planted where the sun doesn't shine, OUT and get a clue !!!! I don't care what friggen industry you work in. It doesn't belong. Period. You want better pay more desireable hours, more respect etc..... Put an end to this sort of practice. Gawd this really gets my goat! I can't think of a better way to show the world how many fricken LOOSERS can occupy one industry.

My apologies to the forum administrators, moderators and those that are professional enough to refrain from these things.
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post #14 of 15
2/18/08 at 8:53am
Zero tolerance. At home, that's your choice. When you walk through that door it's my choice and if I think you're high on anything other than adrenaline or life you'll be sent out the same way you came in with a warning (if I'm in a good mood that day). Happens again you'll be in the unemployment line. I don't care if you're the next Heston Blumenthal waiting to happen. As for the cook dealing out of the freezer, he wouldn't have to wait to be caught. My best friend/running and cycling partner is an OPP sergeant, I'm sure I could arrange a little surprise visit. I'm not personally against people smoking pot on their own time in their own home if that's their choice but don't bring it or it's results on your head to my kitchen.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.
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post #15 of 15
2/21/08 at 6:12am
When cooking at home, it can be a nice helper in using ingredients in new ways or looking at something from a different angle.

At work, not acceptable, the pressures of getting things done quick and right leave no room for delays or experimentation.

I have known sous chefs and other help staff being occasionally stoned at work mostly while doing tedious prep work or washing dishes or cleaning up (after restaurant closes) and I look the other way but I let them know that if they are not 100% during working hours they can go find another job. Some regions are more conducive to it and you can either fire the person or find a compromise, banning anything is pointless, people find a way around it and the cycle of lying begins.
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