Stubborn co-workers what to do!!!

Can somebody be fired for endangering the health of customers?

What ARE the parameters that would allow someone to be fired?

Are they eating that lettuce off those plates, too - or do they avoid those?

As far as the overall lack of professionalism?  Management's got to give you the authority to make changes - else nothing will change.

Agree with Dave... management must know about the sub-par conditions or they wouldn't have hired someone to rectify them.

Idea: figure out which employee has good work ethics and make that person your sous.

Be sure this one employee is respected by the others.

Then "train" her in the changes that need to take place and explain that customers want quality food served by friendly staff in a clean, safe environment. 

Clorox on the lettuce?

Really??

Make them all take a class to get a certificate (do you have any such thing there?) in safe kitchen practices.

Explain it is mandatory for all employees...you could also maybe send them all for mandatory drug screens while you are at it (this may weed (lol) some of the worst out).

I cannot imagine that jobs are all that easy to find, start taking applications.

Do you not have a public health safety department?

Take those pix to management and give them an ultimatum...be ready to walk, tho.

Cannot imagine staying if those practices continue.

I agree with flipflop girl. Everyone should be required to obtain a food handelers license. That cutting board is an invitation to disaster. The drinking cup on it alone is a joke, as well as the knife laying there.I notice you are in Caribe area . The sanitation methods there  and here are  quite different. Possibly they shoud visit a ship to see and learn what real food sanitation should be.

So what happened?

That picture almost made my heart stop. Almost everything that can go wrong is in it.. can't tell if the chicken is lukewarm though. Food and drink on the board too?? It's hard to believe that this is an unstaged photo.

Careful not to spill that drink on the cutting board...

OMG.

Ummm..............

Most Chefs I know who were hired to clean up a mess had close friends on speed dial.

Employee not working to expectations?  Slash back their working hours to 1 shift per week and bring in the co workers you had arranged with prior to taking on the new job.  Repeat, do not fire, but slash back working hours to 1 shift per week.

Nest, start a "training program".  Get them to sign off on what they've been shown (ie NOT nuking fish, NOT cutting raw chicen on a veg prep board,etc)  If they sign off and still repeat the same mistakes, you have just cause for "discipline".  If they refuse to sign off, no need to provide them with working shifts.

It's usually the messiest and loudest (and stupidest) worker who challanges the Chef on the first day.  The only thing to do is to warn and then slash back their working hours and the others will either take notice and smarten up, or will quit.

Now, in your situation, the only thing to do is to hire new workers and slash back the hours on the old ones until someone smartens up or quits.

It's a shi**y situation,but it's the only way out short of quitting yourself.

Hope this helps

Thanks for checking back in.

As I have no intellectual life anymore, your situation popped into my head almost daily, lol!

Will be on your island for a short period during Thanksgiving, PM me with the addy of your place?

Take a cruise every year to avoid my sister's sageless (real word?) cornbread dressing.

Our mother (a true saint!) turns in her grave over this infraction. ;-)