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newbie goof up

post #1 of 17
Thread Starter 
We have a couple of newbies in our kitchen and one did a classic eff up today...

He was on the schedule to start at 9am today and well it was getting close to 10 when the KM asked the owner to give this guy a call and see if he was planning on turning up at all today. So.. owner calls the guy and the guy starts giving our owner attitude as "he was not on for today all week, why has it changed" and the owner handed the phone to the KM and he said.. um.. the schedule has not changed since it was printed and posted last week and you are almost an hour late... to which the guy answered... I have plans and I am not in. We were less than pleased being one man down on the weekend but come what may and we gotta do what we gotta do. A couple of hours later the new guy calls and I guess asked if we wanted him in.. the KM shook his head as we had gotten through the crunch and were kind of coasting smoothly.

Someone is getting a warning tomorrow... and the KM and I were chatting about it and if they had not been full of attitude on phonecall #1 there would not be disciplinary action involved. Yeah the call to come in kind of redeemed them but wouldn't it have been prudent for them to admit the mistake and say they'll be in asap???

ACK!
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post #2 of 17
There are many factors to consider: staffing levels, holiday season, etc.
But in a perfect storm, this person would be gone.
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 #3 of 17
Ooo a "teaching moment"!

My response probably would have been something on the order of: "Sorry to have bothered you, tell you what, we'll call you when we need you next, no need to check in."
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 17
That guy would have been breaking down sides for the Boucher and packing out leftovers for the Saucier all week in my kitchen, no need to punish his family for one brain fart.

To give me lip is to catch all of the grunt work for a while. To do it twice, another story all together, is to see the other side of the back door earlier than expected.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #5 of 17
Thread Starter 
well I'm hoping he turns up on time today... Sundays are generally our busiest days.
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post #6 of 17
He would have been off my schedule at 10:01 for good...................Bill
post #7 of 17
Is there another side to this that we have not seen?

I ask because I once worked at a hotel where the schedule was posted for the month - the sous changed the schedule on me twice, on my day off, to show me working where I was not originally scheduled. So I get the phone call saying, "where the **** are you?" - when I was not originally supposed to be there and had no way of knowing the schedule had changed unless I came in on my day off. Basically, I was bullied into covering for someone else's shift.

How is this employee overall? ie Flake? Reliable?
post #8 of 17
Thread Starter 
The schedule was posted and no changes were made to the kitchen staff with the exception of the owner pulling someone and putting them in dish as he fired one of the dishwashers.

This guy is ok.. he needs to work on his confidence and speed as well as concentration at times. He's fresh out of culinary school and has alot to learn about working in a kitchen but the potential is definitely there with him. He is reliable, too.

The KM just told him yesterday that this time he was going to let the mistake slide and that he needs to check the schedule more carefully in the future.
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post #9 of 17
Perfect Storm?? That's a C-Ya in my book. In this economy there are ten others waiting for that position. If you allow them to do it once, more than likely they will try it again.

Unless its an employee who is normally very reliable,(I would call them to make sure all is well) I would chalk it up as a NC/NS and call in the next person available and that afternoon be looking through current applications to fill the position.
post #10 of 17
Forgive the first time, but make it clear to him to write down/copy the rota when it's posted. You can't get away with that excuse more than once...IMOP
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #11 of 17
Thread Starter 
Well he did call yesterday to confirm his shifts so hopefully he'll show up this week.

I'm having mixed feelings about him. I've been patient as I know this is his first job in a kitchen and we were all the fng once upon a time but... it has been three weeks and well... he just doesn't seem to be getting it. The willingness to work and eagerness to learn are both very there but there are a few areas that he needs to improve on and on Thursday I am going to take him aside in private and just chat with him and at first ask him how he feels about being in our kitchen and his likes/dislikes and then let him know that we see good things in him but we need his help and he needs to actively work on a, b, c and d. If he needs help with that we're always here to help but the effort needs to come from him.
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post #12 of 17
"Sorry to have bothered you, tell you what, we'll call you when we need you next, no need to check in."


outstanding response Pete.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 17
Thread Starter 
I guess I'll find out tomorrow how the week has been so far.. it's been nice having my "weekend" off! (I always have tuesdays and wednesdays off)
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post #14 of 17
We had an issue with FOH changing the schedule on people between their scheduled shifts, so I advised the staff to initial the days they know they work. If there are no initials, that means they haven't seen the schedule change and someone needs to call and tell them. Since then, there have been no more problems or mix ups. I personally hate scheduling, so I ask everyone what days they want to work, post a schedule, and it's permanent. That's your shift, and if you want off (barring illness or an emergency), it's up to you to get someone to work your shift. Works good and saves me a lot of time.
post #15 of 17
Thread Starter 
I'm not a big fan of doing the schedule but it is one of the things the KM has made part of my job so... I do it. What I am trying to do is get everyone on a permanent rotation so all I have to do each week are some minor tweaks if people request a specific day off and then we're good to go.

At the last place I worked at they changed the schedule on me and didn't tell me. It was a small place (25 seats) and pretty much was the kitchen. I had asked for a Sunday off and the owner was fine with it and said she'd cook but then a server had to take the day off and told her last minute on Saturday (after i had left for the day) and she made the change and forgot to call me. So I was leisurely reading away in my bubble bath the next morning when the phone rings, and of course my daughter picked it up. When they asked for me, my "lovely" girl said "oh she's taking a bubble bath she'll call you back" and came and got me. I spent the rest of the day being ribbed about my bubble bath...lol and the owner did apologise to me and admitted her mistake for forgetting to call.
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post #16 of 17
I have 11 chefs, 10 of which work in two teams of 5. They work 10 days on and 4 days off. When one team is off the other team pulls splits. They work a week of lates before their weekend on and earlys after their weekend on. They finish at 2 on a Thursday and return at 2 the following Tuesday; this has worked well for the last two years...
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #17 of 17
Thread Starter 
I like the way you have set up your schedule, Pembroke. I'm getting close to having everyone in on the same days, but there are some days that it gets sticky as we have a mixed bag when it comes to where people are the strongest on the line.
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