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got written up

post #1 of 9
Thread Starter 

so im a 42 yr old certified chef,for what its worth,that started at this particular job about 2.5 months ago.  was hired as the km and now all of a sudden the gm and owners are addressing me as chef.   in the last 13 days straight i put in a bit over 144 hrs between days off.   i can go on about things that have been accomplished in this time but heres the issue..   saturday night we get slammed and at one point we litterally run out of plates and im at expo and ask the gm to go back and light a fire under the dishwashers and get me some plates.   so 5 min goes by and my gm comes back in sight and i ask were are the plates and he says "ahhhhhhhh i told them to get them,ahhhhhhhhh"  well i got a little hot and smacked the service line with an open hand type smack.   so the next day the gm proceededs to walk me to the park and describe the situation that a waitress desided to text the owner that she saw me do this.   yadda yadda i get written up.   as of right now this company has done some very unprofessional things about getting me signed up as a salary employee and i litterally have them by the shortys if i wanted.   short of dropping something hot in this tattletail waitresses path what would yall do with this situation?   i personally try to learn something construtive in every experience and situation.   this time im a little bit heated and burned out...   thanks for reading my rant. 

post #2 of 9

I would focus on my end of it, not what a waitress did or didn't do, not what the company has done or not done.

 

If I am comfortable with my behavior in the past, then there is nothing for me to contemplate on. Am I proud of how I handled things or are there things that I might not what to be remembered for as shining examples of me?

 

How could I have handled the situation better? What could I do in the future if a similar scenario crops up? In what areas can I improve?

 

The last question is the most important for me and it is vital that i recognize that there is no they, she, he present in the sentence because I can not directly improve those entities. I can only improve myself which will create a ripple effect on we.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 9

If they are looking to you to take charge and the wait staff under minds you and upper management doesn't have your back??? its probably time to start looking for a new job, have a sit down with the owner and GM or decline the chef position if you want to stay there....the owner should have left it to the discretion of the GM whether or not to write you up or why would they hire a GM in the first place. He also needs to talk to that waitress cause she obviously superseded his authority.

 

compromise is always wise when it benefits you and the other person but you need to decide what kind of chef you want to be. The kind that lays down and becomes a puppet for the owner or a chef who demands respect in his kitchen (don't forget that respect also must be earned first)

post #4 of 9

1) Don't seek retaliation with the waitress, or she'll give back as good as she got.

 

2) As others have said, it's time to start bringing out the resumes and booking some time off for interviews.  This is only logical and practical.

Once you have firm offers it's time to decide if you want to stay or not. 

...."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 #5 of 9

Did you  physically hit someone or did you verbally smack them?

post #6 of 9
Smacking the top of the pass and showing some frustration just shows passion and lights a fire under some as*es..(if that's all you did)..I respect everybody in our industry, but the day I fear what a server says about me ( other than sexual or verbal abuse). Is the
day I hang up my chef coat..
post #7 of 9

Did the GM tell you what waitstaff ratted you out?

If so, I would also freshen my resume.

Under the Whistle Blow(er) law the said "whistle blower's" id is supposed to be guarded.

Sounds like the GM is petty (or has a serious relationship with this waiter/tress) and is not fit to hold sensitive info.

At least he walked you out of building for the conversation.

 

mimi

post #8 of 9

I pretty much agree with most, either get out or if youre not ready for that, you need

to find out if this (or other) server(s) bypasssing the GM and text-tattling direct to the

owner is a common occurance. If it is, you have a serious flaw in the "chain of command"

that you cant benefit from but others can-- a BAAAAD situation for you.

Also I would tell your GM that since you were unceremoniously written up based on a servers

covert text, that it's only fair you get an audience with the owner yourself.

(But refuse to defend yourself to the GM because SHE bypassed the GM)

 

If GM refuses (or the owner does) I would bail ASAP and find a place with a little more

balanced management structure.

 

If you do talk to the owner explain that you'd just put in an inhuman amount of

hours making them money, and it hardly seems fair you get the write-up for

letting off a little frustration in the heat of battle--THAT my friend is part of

the biz.

I would also ask owner if you are free to text him at any time with any

complaints you may have about any other employees, and just see what they

say. If not your choice is pretty obvious, and it would be best if posssible to

be ready to quit on the spot, face to face, citing their screwed up management policies.

post #9 of 9

Look around for somethinor someplace else.

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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