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not sure what to do

post #1 of 27
Thread Starter 
 ok so im a cook at a hotel...

in the past month or so i have seen one of the wait stuff flirting with the other cook,no harm in that... but today he walks by me and says stay out of the walk in.. and i look over the they are both going in there. im not sure what to do. if i tell the chef he gets canned and then we are short staffed and i just lost my days off. so what do u guys think.. 
post #2 of 27

Stay out of the walk in

 


Edited by Just Jim - 3/1/10 at 9:30am
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 27
Love triangle ? maybe jealous too  Or what ? mmmh! just be true. hehe !
post #4 of 27
Thread Starter 
 jealous uh no im happily married, its i dont want to give my time off up( im already working 6 days a week) so im not sure if i should talk to the chef but also i think the waitress dose her job well but i could do with out the other cook he is just a @ss
post #5 of 27
So what...?
They were doing inventory?
Hugging?
Smoking funny cigarettes?
Ice sculptures?

If you don't have any proof, I'd just keep it to myself.  As romantic and dramatic as we all like to be, chances are nothing really happened  :P 
And I don't think you can spread contamination by groping.

Now if they are screw-ups and they were on the clock and spent a large amount of time in there, then that's a different story.
post #6 of 27
 You should've taken pictures & then blackmailed him.  
post #7 of 27
I met my wife at work 10 years ago; If they're not causing a big scene and wasting lots of time I'd ignore them and go about my business. That is unless you're not telling us the whole story??
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UNDER PRESSURE AT PEMBROKE
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post #8 of 27
Love in a cold climate.
If he's doin no harm, Id say leave well alone. Not sure why it should bother you
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #9 of 27
I would go about my business and ignore them as much as I could. If I had to go to the cooler I would make sure the door would swing wide and let the chips fall where they may. They will get caught on their own and you will have to pull an extra shift anyway, this way it is their call not yours. Enjoy the extra money and let the Executive Chef know you are doing this for future time off after training a new (less dog like) cook that can add to the over all better run kitchen.  
post #10 of 27
Currently two of the servers at our place are dating and it appears to be causing problems. I have seen a few things here and there but today it really showed.  I was talking to two of the servers today and I told them that they needed to talk to the owners and call a mandatory staff meeting for the FOH.  And if they do not show up then give them a verbal warning and record it because when people take advantage of situations, the entire place suffers.  That just said we have a server and a cook who are also dating and there is no problems at all with either of them.  He does his job in the back and doesn't leave the line to chat with her when he has slow times, and she does the same.. does her job and is only in the pass when she needs to be.
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #11 of 27
if they're going in the cooler, they won't be in there long! don't sweat it, just keep it to yourself, you'll feel better as time passes. there are a lot of distractions in the kitchen that have nothing to do with cooking!
post #12 of 27
lol, bow chika bow bow. That being said, i wouldn't like it it my walk-in. Tell them take it out back by the recycling ... sheesh.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #13 of 27
Wasn't there something in a kitchen humor post about another chef in a walk-in with a joint of ham? Maybe it's the same guy and he's evolving to include a little female help, sick puppy!lol
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UNDER PRESSURE AT PEMBROKE
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post #14 of 27
turn the light off and walk away so that nobody sees you
we're as good as our last meal.
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we're as good as our last meal.
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post #15 of 27
Can I get a job there?
We must be strong in the broken places--Ernest Hemingway
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We must be strong in the broken places--Ernest Hemingway
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post #16 of 27
Puts a whole new twist on having a rump roast in the walk-in........So let me get this right, if you do whats right, you will have to lose your days off, and work more hours. That's a small price to pay to keep your character and integrity in order.............Life is easy, your either part of the problem, or part of the solution, you choose.....................Chef Bill
post #17 of 27
Thread Starter 
 i agree with chef bill

but today i hear that this guy is going to try and become the new exc chef and have the chef get moved to F&B im hoping that the hotel maniger isnt dumb and he quits after that. but ill see how things work out. i don't think that my chef will let this happen and if it dose this is not a place that i need to be working. so if it all goes though ill start looking else where. im going to wait it out for a while, and see. im the least drama at my work and i hate all this crap i want to be able to go to work and come home to my wife and not have to weary about work when im here, its not my kitchen im a cook not the chef.
post #18 of 27
Sometimes in these situations it only takes a 'friendly' word from a GM in private to show someone the error of their ways. This guy might be a good chef and is simply showing poor judgement; I'd be lieing if I said I'd never done the same before.....Considering a move to a different company might be taking this issue to far/to quickly. Are there other issues with this guy that might be adding to this?
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UNDER PRESSURE AT PEMBROKE
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post #19 of 27
How romantic!  That guy must be quite a catch.
Where will they celebrate their anniversary?  A highway rest-stop?

Tell them to grow up and get a room.
This is a place of BUSINESS.

If the guy gets fired, it's his fault for committing the offense.
It's not your fault for pointing it out.

The both of them should go.  The owner would want to know.
 

post #20 of 27
If this budding romance doesn't create a problem for the rest of the staff at some point I will be amazed.  If this pair wants to get involved, let them work in different establishments. From an ethics standpoint, a daliance in the cooler is theft of time at best.  If their romance goes well, it's bad for the business.  If it goes sour, it's worse. 

In all likelihood, the person in charge is probably already aware of the problem and is deciding how to deal with it. These office romances are pretty easy to spot.
post #21 of 27
Thread Starter 
 i think the person in charge has way to much on his plate to even know whats going on, right now my chef is doing 2 jobs he is the chef and the F&B, i dought he even knows whats going on
post #22 of 27
The guy is lucky that it wasn't me he told.  I would have immediately gone to all the staff, let them know what was going on and try and gather an audience before I swung the door wide open!!!!!  Bet they wouldn't do it again, but better than that, it'd be one heck of a laugh.  Not that I'm against such romantic encounters, but if you're going to do it in a public area, then you need to be prepared to put on a show! 
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #23 of 27

Contrary to where our minds are taking us we don't know what went on in there.
It could've been just a kiss, it could've been a personal conversation.
It could've been very little, and the cook could've just been putting on airs.
Yeah, no guy has EVER done that.
While there could be better times and places to do whatever, not a one of us is completely innocent of misspending a portion of a work day.
Right now everyone looks like a bunch of hens in the henhouse.

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 #24 of 27
There are stories of certain apprentices who've flung open the freezer door to grab something only to find a cook and a waitress in an, ummm, "compromising situation", made even more compromising that the waitresss's butt was frozen to a steel post of a shelving unit.  Said apprentice was bribed and threatened to bring a pail of hot water and a clean torchon and to close the door and not to come in for another 5 minutes.


Me?  If I opened the door to the walk in and saw something like that, I'd close it and turn off the lights, then yell as loud as I could, "Has anyone seen Fred or Wilma?"
 
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #25 of 27
bam bam
cooking with all your senses.....
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cooking with all your senses.....
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post #26 of 27
pleaseeeee, somebody lock this threadlol!
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 #27 of 27
I agree with gentleman across the pond, be off with it................Chef Bill
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