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Schedules...

post #1 of 14
Thread Starter 
what is your schedule? which hours do you work? what is a typical work week???
post #2 of 14
i work 2 or 230 till close. the restaurant closes at 10 so somtimes were out by 1015 some times later. its usualy around 1030 ish depedning on whos working and how full the hotel is. i usuly work 5 days with my days off being wednesday and thurday but it all depends on banquets and groups comming in house and somtimes it changes. and of course theres a few weeks i might pick up and extra day if were that busy.
post #3 of 14
Typically during the summer I work only when there is a concert or some other special event that is being held at our hockey arena. So my days are different during any given week and on those days I work between 10 to 12 hours. During the hockey season I can work 2, 3, 4 days and those days are all 12 hour days.
post #4 of 14
Thread Starter 
are 6 days a week 12hrs a day common?
post #5 of 14
Mine vary quite a bit.
5 or 6 days a week, occasionally 7.
Anywhere form a short 7 hour day all the way up to my record, a 22 hour day.
I've done that 22 hour stint 3 out of the last 5 New Years Eve's.
Special events such as concerts, mma fights, banquets cause my hours to shift as needed.
Right now I earn 3 weeks paid vacation a year, but have trouble finding the time to take it.
I'd better do it soon, the holiday season is fast approaching.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #6 of 14
Thread Starter 
understood... so from what i understand so far, schedules vary from type of restaurant/kitchen to the time of year...
post #7 of 14
Yes schedules can vary greatly with type of establishment, time of year, etc. It also makes a huge difference whether you are hourly or salary. Most places want to keep their cooks under 40 hours to avoid paying OT, but many places also expect their chefs and sous chefs to work a minimum of 50-55 hours per week. And during busy times you are expected to be there to get it done whatever it takes, which can oftentimes turn into 60-70+ hours.
post #8 of 14
I only work half days.
Being an owner I get to choose which half of the day I want to work.
Life is like Plastic Wrap!
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Life is like Plastic Wrap!
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post #9 of 14
I'm a baker, working for a large corporation. I typically work 4 am til noon. When business is slower, like the summer months, our hours are sometimes cut to 37 or so. But during busy times, like the holidays, we can get all the overtime we want.

I used to work for a restaurant. I would go in at 2 or 3 pm, and work until 11 or 12. I'm definitely a morning person, so those nights really took a toll on me!
post #10 of 14
I'm usually the opposite. Find it hard to wake up early in the morning...
post #11 of 14
Thread Starter 
restaurant which is open 5pm-10pm would most likely expect you to be there 3-11???
post #12 of 14
Depends.
I worked at a place where I had a 1/2 an hour to open, and my shift ended when we closed.
I would start cleaning, restocking, etc. early.
It was rare that I was there longer than 5 minutes after closing.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #13 of 14
Thread Starter 
i will find out more next week, theyre closed for vacation all week. thanks for the help and insight y'all... i appreciate it.
post #14 of 14
Tuesday to Friday - 10am to 10pm
Saturday - 2pm to 11pm
Sunday and Monday - Off thank god, unless there is a catering.
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