Best/Worst Excuse For Calling Out - Page 2
@ChrisBristol I have family that are manic depressive and friends that have disguised illnesses that you cannot see on the surface. Looking normal does not equate to being fine and healthy anymore so with that knowledge and knowing how difficult it is to find understanding in a work atmosphere, I wish to help the great people that I work with as they help me. Stress is an insidious monster to those suffering from depression or otherwise. You hang in there and enlist that support worker to help you find employers like myself that will understand your condition and support you as you support them as a hard worker. For myself, its not the quantity of work that I get from my employees that suffer as much as it is the quality. They bring quality to the table everyday they are at work and that is all I ask.
I do work very hard in the kitchen. Some people may wonder why I work in an environment like a kitchen if I suffer from depression but it is the only thing I find interesting and any other job would probably make my depression worse if I was bored. It can be hard at times with the more abrupt chefs and the demands of the job but I am getting there.
One of the cooks I work with calls me probably twice a month to take his shift b/c he has to call in.
Most recent excuse was the flu, when I've worked while very ill and lethargic with a crippling cough and barely ate over a stretch of ~10 days (obviously I made sure not to cough/sneeze into food and washed my hands more than I already do)
One time he had an excuse that he was going out of town with his dad for a concert and should have been back in time for his shift but his car broke down and he missed the next 3 shifts
Another time is that he had to go say goodbye to a family friend who was not expected to make it through the night. She's still alive and out of the hospital a few months ago after that...
Oh and can't forget the numerous times his dad has been sick or out of contact and he's had to leave work early for it.
Sure most of his reasons are legit, but it's really pissing off everyone else.
I open on weekends so I'm pretty much always hungover. Bacon and water does the trick for me.
I once came into work not hungover for the first time in a few months and my performance was pretty bad that day. GM and Exec Chef mandated that I'm no longer allowed to come to work not-hungover.
Good atcha! There is always room for people that do. It is an admirable quality that I definitely look when interviewing potential employees.
Some people may wonder why I work in an environment like a kitchen if I suffer from depression but it is the only thing I find interesting and any other job would probably make my depression worse if I was bored. It can be hard at times with the more abrupt chefs and the demands of the job but I am getting there.
One of the reasons that I am still in this industry after all these years is the fact that it is never boring. Stay focused and keep plugging away. Don't let abrupt chefs and the demands of the industry keep you from pursuing what it is that interests you.
At times those things get to us all, but just remember that this too shall pass. This profession can be very rewarding to those willing to work hard.