Maybe. Or a fine line between making sandwiches all day and sticking a gun in your mouth.
Edited by CStanford - 6/11/10 at 12:47pm
I think it all comes down to the fact that some people are just not cut out for this business. Some of them get into it thinking it's a piece of cake but it really is hard work.
We lost a newbie this week. It was her first kitchen job and I think it was more than what she expected. She told one of the cooks that it is "too much work for too little pay". Yes we pay based on experience and yes we do not pay as much as other places but... we are only open during the day (we close at 3pm), our owners are by far the best ones I have ever worked for, the KM is amazing (and I try to be too. ) and we have an awesome group of staff. Our turnover rate is incredibly low for the business and I love going in to work every day. I know I could make more money for my position somewhere else but I'd rather be happy and take a hit on the pay than be miserable with more. To tell you how much people like our place.. one of our cooks has taken a second job and he wants to stay with us so he talked to the KM and I and said that he doesn't want to quit because he really enjoys working with us, so if we could be flexible with him he really wants to stay. He's an amazing worker and one we don't want to lose so of course we said yes we can work it out. I don't mind switching a shift with him (even a 530am open) if it means keeping him and neither does the KM.. heck it means we get to go home early once in a while!
O the horrors of trying to train a newb to the business on even how to make frozen chicken fingers in a fryer. (Thankfully I work somewhere else that doesn't hire people like that.)
Honestly I have found more people who go into the business for money while in college and find that they love it. They love the adrenaline rush that comes with a packed restaurant on an hour wait; where the Chef is screaming tickets and all your fellows are trying their best to successfully bury the front of house as fast as possible without damaging the quality of the food. (Yep that is the kitchen I work in... they try to bury us, we try to bury them and in the end entrees go out under 25min on a packed night) There are always going to be people who don't want to work for the money or think that working in a kitchen would be easier than stocking books in a store. (I actually worked with someone for three days who thought that) The only thing that can be done is suck it up and try to get them to leave fast...without them really knowing.
This person had owned her own place before and I guess had never set foot in the kitchen, although her resume claimed she had and she claimed she had as well. Some people interview really well and suck in the kitchen. I'm the opposite... I interview poorly but my resume, references and work speak for themselves.
Hooray for right-to-work state is the first thing that comes to mind. We still get our fair share of cooks with bad attitudes and crumby work ethics, but they tend not to last too long in the industry around here. Either that, or they make some positive adjustments, or they end up at a chain establishment. Unfortunately there are some who manage to stick it out long enough or camoflauge themselves well enough to get into managerial positions. I worked for a few, and that is even worse than having one "work" for you.