Chef Forum banner

Best/Worst Excuse For Calling Out

29K views 34 replies 20 participants last post by  cheflayne 
#1 ·
I was just wondering what some of the best/worst excuses you have received from your cooks when they call out. In my current job I had a server tell us she had to leave because her "time of the month" had started early and she was unprepared. This was something non of the management was really willing to verify.
 
#5 ·
Let me tell you a secret:

I've worked in corporate offices.

I've worked warehouse labor.

I've telemarketed.

If you EVER want to call in and have absolutely ZERO problems, call in and say, verbatim, "I can't come in, I have diarrhea."

No one will dare touch that and your absence will be excused.

No one will ever bother you about it.
 
#8 ·
Had a cook call off "sick" one day.  When I told one of the owners that I was 1 short because so-and-so called in sick, he was very surprised as he a bumped into her at about 3am at the bars!!
 
#13 ·
So would you rather someone call in the next day or show up hung over?
If the're not mature enough to keep from posioning their selves to the point of not being able to meet their obligations then the're not dependable. They put an unneccessary burden on their co workers and by extenssion the customers. I would, and have fired people for this.

On the flip side, if you are sick please do stay home and get better, and yes my employees all have paid sick days. Also if you need to stay at home with a sick child then by all means do so, I and your co workers understand.
 
#14 · (Edited)
I was just wondering what some of the best/worst excuses you have received from your cooks when they call out. In my current job I had a server tell us she had to leave because her "time of the month" had started early and she was unprepared. This was something non of the management was really willing to verify.
[/quote

As a husband and father of 4 daughters I would say your management is very wise. :)
 
#15 ·
While I would rather they be responsible and know that when you have a 9am start time you don't stay out until 4am.  That being said, I say, "Get your butt in here hungover or not."  I did it many times-I couldn't learn my lesson, but I always showed up for work and got the job done no matter how bad I felt.  Sure, the chef would ride me, but that was just because I worked for some sadistic chefs, but he could never complain that I didn't get the job done.  I would usually try to station myself in front of the flat top during prep and sweat it out.  Between that, and lots of water, I would usually be feeling, if not great, at least not like something the cat puked up any longer.  But no matter what, no matter how badly I hurt myself the night before, I never called off and let down the chef and the team.  So I say, yes, if you are hung over you need to come in.
 
#16 · (Edited)
Been on both sides of the want to call in because of epic hangover story.
As with @Pete I showed up ON TIME and ready to fulfill the obligations owed to both boss and team.
Didn't have a flat top to stand in front of but would drive in with the car heater on full blast.
That and lots of fluids and for some reason carbs got me thru my shift.
Hangover is not a good reason to call off IMO.

mimi
 
#17 ·
Had a dishwasher call in because he couldn't find his shoes.

Told him the day shift disher would loan him his shoes, so come on in.

He showed up, with orange Converse on.

"I thought you couldn't find your shoes?"

"Oh, these are different ones."

I always pictured him sitting around with his friends before work, not wanting to come in, and his buddies saying "they can't make you work without shoes, tell them you have no shoes."

Same place, different guy, called in because he didn't have a clean dish shirt.

Told him to come in, the day guy would let him borrow his shirt.

To his credit, he showed up and wore someone else's stinky shirt all shift.
 
#18 ·
@Pete and @flipflopgirl Right there with you! I have put myself through some gruelling experiences in the kitchen due to having a hard time saying no to going home early and cutting the good times short. I always dragged my sorry butt outta bed to get to work with time to spare just so that the chef can raze my arse for being an idiot and laugh at me and then make my day hell by keeping me very busy!! I had some awesome chefs look out for me though so they did make sure I ate a hearty meal and drank tons of water or gatorade to get me through....lol

That being said.....the excuse list so far with the OP saying about the girl pulling the "time of month" thing and the hangover tells me we are getting really soft on our youngins. For the lovely lady server who had to go home for that time of month I would have said for her to take an hour....drive home, get prepared and then get back to work. I have sympathy as a woman.....but I know when to draw the line for the excuses. (of course I do take it on a case by case basis)

The hangover thing I would tell them to get their butts in anyway ;-)

What @ChrisBristol said as to having to call in sick.....I have two of my employees that have illnesses that have to be monitored and when need be they know that I support their decision to call it a day if they are feeling not up to snuff. They are hard workers and incredibly talented so I do not want them to wear themselves out before they are really able to shine in this industry. Also in my kitchen the rule is if someone has a cold or flu I send them home immediately. I do not want the rest of the crew nor patrons getting sick so I pay for sick days.
 
#19 ·
As we all know employees will call out.

When I was growing in the industry at the time, there simply was no reasons, only excuses.

The Chef made you understand that calling out was totally unacceptable and that death was the only possible exclusion.

If you were hung-over, it was of your own doing so, suck it up buttercup.

Time of the month was NOT a reason, as was a cold.

Of course now-a-days having a cold while in the kitchen working is commonplace, unless you are sneezing and coughing.

And, of course, if you didn't feel like working that day and called in....later in the afternoon Chef would call to see how you were feeling.

If there was no answer, you'd better be prepared to explain why.

This mindset has stuck with me for more than 40 years of my career. I do not understand the mindset of some young people.
 
#25 ·
Fablesable that is great that you have that in place.  It is a  real problem for me after 2 months I tend to get burned out and I get very depressed. It is something I may have to discuss with my employer and future employers. I am on medication and I am getting a support worker in the new year so hopefully that will help.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top