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I hate Christmas....

post #1 of 9
Thread Starter 

Our biggest grossing month of the year. So now I'm preparing for my 6th large party today (i consider those of over 100 a lagre party) not to mention regular diners.....Ho Ho Ho I want to go home .......it will be this way up until Christmas eve....This is not fun....just thought I would bitch to you guys beacause I know many of you are in the same boat....now I know why alcoholizm is so high in our biz....

post #2 of 9

At least you're free as of Christmas Eve, I'm working right on through (including Christmas day) until my vacation in January (which isn't really a vacation, since I'll be staging overseas getting my ass kicked for free). 

post #3 of 9

I have worked Christmas Eve and Day for the past 35 years.

Get used to it, or get out of the kitchen.

No offense given.....but what were you expecting?

post #4 of 9
We're one of the go to spots during this time of year. Last Friday we opened the upstairs kitchen for the first time this year... Pulled off 405 at dinner. An absolute madhouse. Already hit 60 hours this week with tomorrow left which will start at 10am

Thanksgiving we pulled 275 or something walk ins with no scheduled parties

My salary just got upped 4k more a year though as of Tuesday biggrin.gif

This isn't the business to complain about hours and days/night you work brah

*edit* 405 for dinner is pretty remarkable for how our kitchen is set up
post #5 of 9
Quote:
Get used to it, or get out of the kitchen.


Not saying I'm not used to it, what I am saying is that it's a shame and it tends to hit home this time of year. It's fine, but it'd be nice to have the day off.

post #6 of 9

Thats the nature of the business. No one ever promised any of us a Rose garden .Thanksgiving we did 1200. almost every weekend we do 400 to 600 dinner/ 220 lunch thats in main dining room, then we have 2 other outlets. . Mondays and Tuesdays my favorite days of week  I am off. Funny part is I am semi retired..

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...

Reply
post #7 of 9
Thread Starter 

thanks for the sympothy .......I've been doing this along time and i know what it takes so I tought I would goto some guy or gals in the biz just to spout a little but come to find out there are alot of jerks around here....Merry Christmas to the non jerks and I wish the best for those having some tuff times right now...I'm out of here to many egos and jerks around this site

post #8 of 9
Hell yeah i did 1151 on thanksgiving!!!! It was so bad ass. I love this season. I would never complain. I got 70 hrs so far this week off tonight but still have Sunday monday left on this pay and both are doubles. Well
12 hrs per anyway. Make money and male people happy that's why we are here!!!!
Quote:
Originally Posted by chefedb View Post

Thats the nature of the business. No one ever promised any of us a Rose garden .Thanksgiving we did 1200. almost every weekend we do 400 to 600 dinner/ 220 lunch thats in main dining room, then we have 2 other outlets. . Mondays and Tuesdays my favorite days of week  I am off. Funny part is I am semi retired..
post #9 of 9
Make*** Haha.
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