"Although the reason this fellow offers for being late is obviously lame an he comes across as a bit whiney, the responses that follow from "professional" chefs are indicative of a pervasive kitchen culture that I can only describe as bullying. Like the chef he works for, instead of offering the constructive advice he asks for, the "pros" here choose to berate him further.
This kind of behavior is so familiar, so pervasive in this industry. So few understand how expensive and counter-productive it is. It takes 3 months of full time work to properly train someone in just about any kind of production job.
If you as a chef, owner, or manager commit to hiring someone, why on earth would you choose to make that training period take longer and cost you more than it already does?
Teaching by intimidation does not work. This is not the army where you must break down a recruit's individuality so he can become part of an organized fighting unit. It's a kitchen where fine motor skills are taught and learned through repetitive practice. "
I so have to take you to task on this one. You make this statement and then go on to say the very sane thing all these Chefs have been saying.
Right....we are all in agreement that tardiness is not acceptable under any circumstances. I myself have sent many a cook home for being late and worked their shift just to prove a point to the others.
As to the comment about behavior that's pervasive in this industry.........I'm not sure of your knowledge of kitchen management Foodnfoto, but today's kitchens run like teams where each member is responsible for themselves and to their co-workers to get the job done.
Your interpretation may still exist somewhere not withstanding.
Culinary schools are not just teaching cooking.
They encompass the "team" attitude and work with the students to better understand the politics of restaurant management.
These students then go into the industry as it is today and see quite the opposite.
The "pervasive attitude" takes the air out the graduates sails and they end up falling into the same attitude.
There are going to be poor Chefs everywhere. Young people can not grasp the politics of the kitchen right out of or while in culinary school.
I have said it before, and I will say it again......the motivation has to come from within. Either you have it or you don't.
The op needs a a few more life lessons.