Before I go into detail about my issue I have to give you a background to my hotel. I have now out lasted 3 Food & Beverage Directors during my employment as Sous Chef, each one as worthless as the next... until this guy but hes retiring in 2 years and you can just see the passive attitude on this mans face when approached with any issue or concern about the kitchen.
I have equipment failing left and right... coolers going down, heat lamps blowing up, my line was built in 1954! I need to light a fire up this mans ass... we are coming upon our busy season and i need this line back in order ASAP. I don't want a repeat of last year... if i start drinking like last season... i might die.
Has anyone ever had to deal with a similar problem and how did you get around it? How do I motivate him to convince the hotel to purchase new equipment instead fixing the same broken machines every week... other than pointing out the fact that the repair costs have already exceeded the price of new equipment ha ha