I just got hired at T.G.I Fridays bout a month ago, and have been training. The problem I am having is that the entire staff of the restaurant is african american, and today we were making menu items with ticket times. My trainer told me since I am "white" that if I "F" something up on the menu all the attention will be aimed at me. Im not sure how to take this. The trainers are constantly sceaming and throwing food away and making me start over. Are there better restaurant jobs than this? Can I do better? I am in culinary school now. I hear corporate chains are extremely strict on their specs and recipes
got a job and having trouble with it. Help appreciated
Well congrats on the hire....(I think) ....
Dont know where you are, but to me their "statement" defintely qualifies as racist.
If I were you I'd make written note of that comment--you might need it.
Otherwise hard to say if this is just corporate strictness (making you start over etc)
or just "breaking in the new guy" , giving you a harder time.
But from what you say of the entire staff....kind of makes me wonder why they hired
you, when they obviously prefer to discriminate in their hiring.
Something you should think about maybe.....
I mean I find myself wondering if they want to make you quit, having satisfied their...
equality-quota.... then replace you with someone....more to their "liking".
If you ask me they're already scaling a slippery slope these days.
You're being white has nothing to do with anything. I worked in New Orleans over twenty five years ago as the token whitey. Didn't mean a thing to anyone. Sounds like you are in a dysfunctional kitchen or your trainer is a jackass. Stick it out only while you are finding another job doing just about anything else.
This idiot should not be a trainer , he should seek training. In fact if corporate knew of this, they would most likely dump him. You just strive to do the best you can, and also look around for something better. The only thing you will learn in a place like this is, how to grill, and fry and broil things that in most cases come already made, or even pre cooked...You WILL NOT learn quality real cooking so to speak, you will learn however a sence of how restaurants flow and operate. when slow and busy.
you got alot of options here. i too have been the token bolio for years and years. this is a hard business no matter how you look at it. racisim is rampid no matter what anyone tries to tellyou. life is a mf! they are gonna try to walk you like a toy poodle till you break down and walk off. think hard if you really wanna try to get through that time period. to me it sounds like a great opportunity to learn something about yourself. sure you just slice open baggies and drop stuff in the fryer,but its a living restaurant. suck them dry of all the knowledge you can and put that on your resume student. one question comes to mind. can you describe the ethnic background of their management team? would you describe it as you did the inhouse team?
If you substitute "new" for "white", I would say that would be close to the truth for most restaurants. That doesn't excuse the trainers behavior, nothing can do that. I can't answer for the individual team members in that restaurant, but when the tickets are flying and you are slammed, what matters to me is "can you pull your weight or do I have to?", "are you making my job harder?", that takes priority over what color you are. Hell, I couldn't care less if you are purple if you know how to jam.
As to whether there are better jobs, that is a matter pf perspective and goals. Chain restaurants do many things well and can teach you those things if you pay attention.
I hate to say this and don't want to be quoted on it, especially at work, but being a chef is about much more than just food.. God that hurt!
Says the green lady!
In all seriousness...
Keep at it - the only way to find out how you should take that kind of a comment comes from time.
It's hard being a student and working also - so kudo's for you getting out there and doing it.
It will help you pay off any loans much much faster than (likely) most of your friends who aren't working.
Document the comments... date / time / manager or trainer and actual comment... just in case things get worse.
Even if you never use it - it's funny as hell to go back and read that stuff 10 years later.
Hell i'd probably been banned from this site if I told you (posted) all the things that I went through (and occasionally participated in) while learning this career when I was young!
OH the times have changed! (and for the most part better!)
Sounds like they are on a quest. A button quest. The shinier the buttons the more they like to push them, and the more buttons to push the better they like it.
First thing to do is to take some shine off your buttons. The more they know it bothers you, the more they'll push. Learn your job the best you can, meanwhile doing your best to let their nastiness roll off your back, and into one ear and out the other. I know, hard to do.
That also drives them nutz.
Does any of this sound familiar?:
Hey, stupid, how many times are you gonna ask that? How many times have I got to show you?
You don't have to do it that way (correctly). Do it "this" way (the way they do it...easier on them, but not correct). This is also to get you in trouble (in their thinking).
You don't have to clean that.
Yell at you for a mistake that everyone makes occasionally.
There are many, many others, but the jist of it is they are comfortable with the status quo, and a new person trying to learn the right way and join their "club", they perceive as a threat. If a supervisor or manager is aware of this and does nothing, he/she isn't the one to talk to. Particularly if they get really good at it pretty fast. Some people are just lazy, and don't want some new person showing them up. Most of the time it's that simple
Advice: You'll always have one or two that don't particularly like what's going on, but won't buck the "group". Catch them one on one for questions.
If you decide to quit the job, don't just walk out, give notice with reasons. But don't walk off the job because some jerks wanted you gone. Besides, believe it or not, you can come out eventually better than you went in. You'll also learn what to watch for on the day you're running one of these things. But first, like the other guy said, learn all you possibly can. Corporates have spent millions perfecting this stuff.
That said, there's no reason to stay forever in misery. Some corporates are very political all the way up the ladder, and favoritism does exist.
Also, it's easier for some managers to ignore the situation than to confront the problem.
Don't lose your desire to work in the restaurant industry. At any new job, first learn the correct way, than you can work on your speed. Good luck. Hang in there. Check your own attitude regularly. Don't look for bad behavior, there's plenty already there.
sometimes learning how things shouldn't be done can be 'hard' to endure but it might possibly make you something much more strong in the end.