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On a ledge... need talking down. - Page 2  

post #31 of 49

This is exactly what I ended up with after consideration.  I don't think there's a way to not justify a pay raise.

 

I hope there's not some kind of surprise unexpected reaction when I inquire about the pay situation.

post #32 of 49
Quote:
Originally Posted by Pollopicu View Post
 


I'll have to agree with Ed...the OP's post to me comes off a little bit prima donna-ish, and kiss-assy. You said you've worked in this industry how long? because this sounds like a newbie complaint. I'm trying to wrap my mind around the fact that you were just hired there and you were making people "realize their place"?  Were you hired to do that? to be a culinary instructor, or the safety and sanitation police? because most cooks are hired to do what they're told, without causing problems.

There is guiding people to do it correct, or forcing them. Try leading by example, he's green, if you run into situations like that again, I would recommend instead of looking down of them for their improper technique. The man needs to be trained by a seasoned chef/ cooks. That's why you as a veteran is valuable, so you can train others properly. If one of my employees came to me talking about another persons wage as opposed to them, I'd probably shoot them down.

post #33 of 49
Thread Starter 

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Edited by Cook for Life - 5/13/14 at 8:52am
post #34 of 49
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Edited by Cook for Life - 5/13/14 at 8:52am
post #35 of 49

As self declared chief moderator I'm declaring this thread done.

 

Thank you everyone.

post #36 of 49
Quote:

When a man has a problem working with women, there is no correct tone to take with him. Unless you have been in the situation, you have no idea. A dude with MUCh less experience and a bad attitude is a drag to work with. I'm sure you THINK you can make anyone a chef, but you can't. Believe me. 

 

And for cryin' out loud people, if you feel the need to attack my character in defense of this person you've never met take a good long look at why you must do that. Are you ALWAYS combative and insulting or is it just on a thread on this forum? You've never met or worked with me, either. You seem to be gathering a lot of information based on what you think you know. I have moved on from this issue. I got good advice, I quit the job, started another and am too busy to keep returning to this crap.. Let it go. Move on. Really.

Quote:

 

And yes, sweetheart, my chef hired us all and said the "cream would rise to the top". You MUST have heard of the obvious pecking order that takes place in kitchens, yes? I am qualified to instruct someone who has less experience. Now, stop with the name calling and move on...

 

Holy temper tantrum. :lol:

 

 

Your former chef stated, "only the cream will rise to the top"....yet you quit. How is that rising to the top? don't get mad, I'm just asking..

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

post #37 of 49
Thread Starter 

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Edited by Cook for Life - 5/13/14 at 8:52am
post #38 of 49

I could see how you had problems..


Edited by Pollopicu - 4/28/14 at 4:44pm
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

post #39 of 49

Cook for life, I applaud you for having the balls to stand up for yourself and handle the matter with class and dignity. I have been there and been there myself. Glad to hear things working out. I can feel your sense of relief after leaving the place. Cooks are the ones that transition into chefs, so as far as hiring cooks to shut up and "do what they are told to do," despite how wrong, how unethical, how messed up, is beyond second class treatment. Decades ago, I was working as a cook where the employer told me that I would be paid minimum wage at the time during the first month of training. A month past, I have mastered my station, yet he didn't even bring up bringing up my wage to what we discussed at the time of hire. Was I supposed to just shut up, take it, do what I am told, keep my head down, and just continue without "causing trouble?" As a chef, do you hire cooks and expect them to never speak, do what they are told to do without saying a word, even when something needs to be brought to attention? Employers are busy, I get it. Sometimes they forget things. That is why speaking up is necessary sometimes. Imagine where all the great chefs that started out as dishwashers and prep cooks would be if they did nothing but do what they were told to do without ever speaking up.

post #40 of 49
Thread Starter 

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Edited by Cook for Life - 5/13/14 at 8:52am
post #41 of 49
Quote:
Originally Posted by Cook for Life View Post

Thanks to all. I got busy. Don't have time for chit chat. Cheers!

Umm in an earlier post you declared sexism exists in every kitchen. Please don't generalize; because in my kitchen this couldn't be further from the truth. Yes, at some places I have certainly witnessed What you speak of, but certainly not in every single establishment.
post #42 of 49

Integrity in life and work mean everything! Yes things will happen always, but how we deal with them at that moment will be our moment to teach, learn and move above! If I am in the right then I do not care your position with the company as the conversation ends with the truth! I have an old saying I learned in the military far to long ago) which is " Do Right and fear no Man" or woman which is a new addition as when I broke out in this field there were very few women working the back of the house. It is much easier to live this way then to lower yourself to the expectations or lack of to others! I do not come to work to make friends and my work does not define me as a person! No matter how much time I spend in the work place I have a life and a family which comes first and my job as chef is well my job. You have to look at your own make up and see if you are a person who can be confrontational and direct and truthful or not and roll with it. Most (not all) good chefs have this ability and even though it can be hard at times we just do the right thing! I mean what else is there to do, do the wrong things? I think not as our lives have developed a pattern of doing things right being a recipe, budgets, or human resource work so if I was you with all of your experience I would start looking at my people skills and how to deal with rough situations as this is just life and letting bad circumstances fester can only bring you down! Keep cooking, Doug...

The two most common things in the universe are hydrogen and stupidity !
The two most common things in the universe are hydrogen and stupidity !
post #43 of 49
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Edited by Cook for Life - 5/13/14 at 8:53am
post #44 of 49
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Edited by Cook for Life - 5/13/14 at 8:53am
post #45 of 49
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Edited by Cook for Life - 5/13/14 at 8:54am
post #46 of 49
Quote:
Originally Posted by Cook for Life View Post
 

How do you find the time for this nonsense?

 

How do you?

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #47 of 49
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Edited by Cook for Life - 5/13/14 at 8:54am
post #48 of 49
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Edited by Cook for Life - 5/13/14 at 8:54am
post #49 of 49
I never understood why so many people have to make
things so personal on this board. Verging on personal attacks.
Its chased a lot of good people away IMO.
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