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Deleted my me.


Edited by foodsaucy - 2/8/12 at 11:36am
post #2 of 10
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Edited by foodsaucy - 2/8/12 at 11:36am
post #3 of 10

Be careful here your treading on thin ice. Even though you may be right. When you walked into office was she carrying on with manager or Ex. Chef? If either you can't go to them

      You could go to GM but you would need definite proof

Does he know she did not pay for her fathers party? Do you know or is this rumor or hearsay?

     Always be able to back up your accusations otherwise you will be out the door. Keep in mind there are at least 2 of them or more and one of you.

 

I also notice that in your original postings on this site you seemed frustrated as well as underappreciated and abused. This is the nature of the business.

     I have been in it 50 years and it has changed a bit , but not enough. To me it seems that you would be better off if possible in a smaller operation or better yet your own place. In this racquet you have to put up sought of a glass wall so nothing can hurt or bother you . This is hard because we do not want this to rub off on our  personal life, but some times it does. It is a fine line

Some places a sous s job is in title only , yours seems not to  be. You seem to be doing what a sous should do BUT maybe to much so.  Good Luck


Edited by chefedb - 12/13/11 at 3:23am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 10

Dear Foodsaucy Sous Chef:  

What makes you think that this place you work at is unique?

Drama always comes with the job.

The situation is not going to right itself and all parties will be exposed eventually.

You can keep your head down, do your job and watch the entertainment unfold,  

 

OR  

 

you can find another job, but be warned....the drama will follow you everywhere you go.

You can take that to the bank. Really!!!

post #5 of 10

I've witnessed the Exec chef of a very large 5 star under a table with another pair of decidedly female feet ontop of his, I've witnessed the G.M of another hotel coming out of a drugstore with a waitress, both with that special smile on thier faces, and I've had the R. M. (resident manager) of a very large 5 star hotel steal my staff from under my nose to work at one of his private side businesses, and since this is a family-type website, I won't go into detail of what I've wintessed in store rooms, walk ins, and even freezers..

 

If you want to cause trouble, you go to the H.R. and ask about the pay increase before the 3 mth probation period, do not go to the Exec Chef.  Either way that's the last thing you'll probably do.

 

Never, ever, ever, hire staff because you think  you'll "get a friend".

  

If the place sucks from the top down, you won't be able to change it..  Only people with the power to hire and fire top positions can change.  Exec Cheffy-poo is comfortable and if anyone challanges his comfort level he will boot them out.  And if he's comfortable, then so is the H.R., the G.M.,  and the owner.  Shit always falls from the top down, don't get caught under it.  

...."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 #6 of 10

I have to agree with the comment that it happens everywhere. The first kitchen I worked in, was a more professional smaller i guess comtemporary italian restaurant and it wasn't that bad, just some of the waitstaff messing around with each other.

 

Then I worked at a different restaurant this summer, there must have been 100 employees because of how busy the place is in the summer, strictly season. There was no exec. chef which the place could really use because even someone with my limited knowledge could have made some much needed changes for the better. The "head-chef" i guess could call him was an ex-manager who picked up one night the line and kept with it, married one of the other "chefs". Two of the cooks upstairs were also waiters who switched back and forth, both who messed around with waitresses, which made things kindof awkward sometimes. And all the wait-staff was messing around. It was almost a comical place to work, it was busy and hard work but it was just amazingly poorly run.

post #7 of 10

Geez! Why on earth would you post something like that here? 

You say you work with 28 cooks. Have you considered that maybe some of those cooks might just be members, or even lurking, on this site?

You are potentially doing yourself a world of harm posting such hearsay and gossip on a public site like this.

 

I don't even know you, or your establishment, but from your location, picture and posts, I could easily find out where you work and who you are talking about in less than half an hour.

Don't you think maybe some of those 28 whom you've had troubles with might possibly copy this page and share it with either/both of the people you are complaining about? or HR? or the Exec Chef or the GM?

They do that and you're toast, sweetheart.

 

Not only that, but you are creating a problem that could follow you around for quite a while. Recruiters and HR directors are adept at Facebook and professional forum searches to get background information on applicants. 

Other posters are right though, it happens everywhere.

I met my husband at the workplace and we fell in love there. I broke up with my fiance of the time (total idiot anyway) after meeting and working with future hubby. You can't help who you fall in love with.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #8 of 10

foodsaucy,

 without much of anything new to add to what's already been said, i did want to weigh in. 'hanky panky' in the workplace is not endemic to just kitchens. it's everywhere...anywhere that 2 or more people gather, work, play. have any nurse friends? stories of what goes on in hospitals would make a stripper blush! you've been keeping up with current events lately, right? every tom, dick and herman has been caught with their pants down..literally, and in their own back yards!  it's as old as adam and eve...older...get over it, which sounds like you are..just don't expect kitchen politics to change just because you change jobs...my question to you...what do you expect to happen? what do you want to see happen? getting them fired would accomplish what really other than some kind of temporary self satisfaction? who really cares about this besides you?  it's such a waste of your energy...don't get caught up in the pettiness on the grounds of what's fair and what isn't. if you wait for life to be fair, you'd never leave your bed......let it go and get on with your life...okay, think that's it...oh, and good luck!...as Frank sings "that's life"!

joey


Edited by durangojo - 12/16/11 at 1:34pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 10

1. Like someone else said you don't hire friends. You hire employees. It's a work place. Whoever I choose to hire (I'm allowed at my job) is coming there to do a job, and nothing more. Work and life are two separate things. I never hangout with anyone I work with except my best friend even though I get along with everyone because problems can arise. 

 

2. The place is a joke, yet it has potential. Those sentence fragments shouldn't be making a full sentence. The place does not have potential if it is a joke. Apparently, only you and a few others there care. The rest are all about using you to do their work and having their own fun. 

 

3. Leave the job for your own good. You're in a situation where you have nobody on your side. Right or wrong everything will fall back onto you. If you feel YOU are a good cook, YOU are the one with potential for other restaurants out there who WANT potential in their place. 

 

Good luck

post #10 of 10

Foodsaucy,

 

While what has been said here is what I'd also have told you, I do want to chime in on this one as well.

 

It's been my experience that females are catty as h***  in the workplace and it takes alot for one to get over that and see the job at hand and what needs to be done.  I'm guilty of being catty, and now that I see that in myself I've been trying (mostly successfully) to see when I am about to behave that way (or catch myself in the act) and change it.  Nothing good ever comes of gossip whether it be in the workplace or otherwise and that energy can be spent either getting the job done or otherwise doing something positive.  Even if what is happening in your workplace is true, griping about it isn't going to change the situation, and I suspect taking it to the higher ups isn't going to have good results for you either.

 

If it were me in your shoes, I would be looking for other employment and I'd jump at the first place that offered me a job, just to get myself the h*** out of there if it really is as bad as you say.  As for your co-worker and her "activities" with the boss... let her have her fun... Karma is a b**** and what she is doing now will come back to haunt her eventually.   I've seen it happen.

 

When I worked at the grouphome, I was passed over for the lead hand job at first over another worker.  This worker was your typical suck up...when the boss was around he'd position himself so the boss could see what he was doing and not the rest of us.  I was p'd that I didn't get the job but well Karma would get him and it did.  The stomach flu went through the residents one Thanksgiving weekend and some of the supplements the residents were on, clearly had warnings on the lablels to discontinue if gastro sypmtoms are present and he went ahead and gave them those meds anyway.  I went in for the 3p-11p shift and was welcomed to the hoouse of spew and told to cook dinner and make them eat it.  Uhm I think not.. first of all I hate puking and cleaning up puke and why am I going to give someone who clearly is not going to keep anything down food?? It's a waste of food and just prolongs their agony with the stomach bug.   So I go ahead and cook the turkey but I was not serving it that night and I made a batch of Dutch soup (it's a meatball soup with shredded carrots, chiffonade of leek, parsley and celery leaves in a chicken broth with mini meatballs and fine nodles) and I made a salad and garlic toast for the staff and there would be leftovers for the residents when their bodies decided food was OK again.  I also ran to the corner store and bought two cases of gingerale (one diet, one regular)  Then med time came around and I saw that he had given t hem their meds after they had been ill.  I read the med bottles and the only meds that they should get were the anti seizure ones so I called the on call house manager and he didn't know what to tell me so he had me call our house manager. 

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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