Your opinions mean a lot to me.
I appreciate your candor.
I don't want to vent too much; you never know who is reading this (things I've typed have come back to haunt me TWICE on this board).
I don't think the owners are crazy for asking what they're asking, I'd just have to fire almost everyone and start again.
Wall of text/thought incoming:
I can't work the line (learn the line, really), reprice the menu, re-write the production manual, come up with weekly specials, battle with the owners and FoH about dumbing-down menus, come up with a new happy hour menu, meet the weekly food budget, raise the $$$ amount per head requested, do deep cleaning, re-work monthly inventory (I mean, holy hell... the inventory guide I was given had prices on it from 2 months ago from suppliers that I don't even use and is missing probably $1000 worth of product), oh wait the baker production has never been priced out ok and we're selling croissants at probably mmmm... 60% FC, meanwhile someone brought the clam chowder I made last night to a full rolling boil to re-heat it are you f***ing kidding me you f-ing amateur? and doesn't realize the mistake????? and puts it in the warmer and thinks that it's okay to serve? do you take NO pride in your work? holy ... can't you see the inch of oil on the top? so I'm 86'd soup on a Saturday night? "just throw an egg yolk in it" he says... it's clam chowder... (I fixed it by straining it, making a roux, adding strained liquid, then solids, but it's not like I had a ton of extra time to play around with it and now it tastes floury and I don't have time/energy/$$$ to f*** with it anymore), oh and yeah that pork shoulder that we need for dinner service? yeah you can't just throw the whole f-ing thing in the oven you idiot trim the fat off and cut it into 5" cubes because that s*** you threw in the oven is F-ING RAW after 4 hours but I should have checked that when I walked in today knowing how inept you are at cooking, burnt croutons by the sheet tray full because no one can figure out how to set a f-ing timer, buckets full of burnt french fries in the garbage, NO NO NOOOooo concern for waste, just walk in and try to get through your shift so you can go home f*** all attitude but play it off like you really care about the place, and you've been working here for 3 months and you don't know the dinner menu to the point where you can be left alone for a few hours??? a 5 top ticket confuses you? A SINGLE TICKET WITH 5 ITEMS ON IT AND YOU'RE BAFFLED??? it's f-ing hot sandwiches and pasta not Alinea fare FFS!!! And I show up to help you cover lunch rush and your line is set up to cook... nothing?! I have to run off line to re-fill the towel dispenser so I can wash my hands before I "cook" that stupid caesar wrap but there's no tortilla shells on the line or romaine cut... but at least you're making time with the baker on your smoke break even though you have a GF with baby otw. classy.
And the owner walks in with a "to do" list for me.
Because I don't have enough to do.
Meanwhile, the owner has had a conference with the FoH managers about what we should serve for happy hour... Like, what am I, chopped liver?!
No, I cannot come up with new menu items at this point because I'm stretched too far, but where have you worked where the FoH came up with the f-ing menus?
I'm not an a**hole cook, but there are lines that should never be crossed. I'm open to opinions, but it's MY kitchen, MY menu.
I don't think the owners have grasped that idea (I blame the last chef for letting it get to this point) that the menu is created by the chef.
Not farted out in a meeting,
And here I must fault myself for not having menus in my portfolio. I should. I should write down what I do. I should have menu ideas to last forever at this point, but I don't.
But there's food getting freezer burned in the freezer that needs to be used...
Okay, done for now.
Taking deep breaths.
But, yeah, it's pretty much like that every day and I'm pissed off every day. I dread going to work.
I've been unhappy every day for 2 1/2 weeks. Know myself well enough to know that it is time to go.
Feel bad for the owners, but I got to what's best for me. Ultimately what's best for them too.