On the days when I open the kitchen, the chef will have a list of prep and tasks for myself and for the prep cooks, who come mid-shift, to be completed before we clock out. The tasks are divided on the paper by each of our names as a headline, like so:
2) Task, etc...
One day last week I opened the kitchen and checked my prep/task list. The final task was to marinate, portion, and skewer 20lbs of lamb kebabs. There were only 40 minutes left until we opened. I like to think that I'm good, but I know for a fact that I'm NOT 20lbs-of-lamb-kebab-skewers-good.
I texted Chef and told him that I couldn't feasibly complete the task before open. He texted back that he meant to put that task on the prep cooks' list. I said, "Yessir," and did some cleaning and rearranging until open.
After lunch, I recovered the line and performed my shift switch duties. I told the manager on duty that I was done and he cleared me to clock out and leave. The prep list stayed on the counter, as always.
No sooner had I arrived home, that I received a text from the MOD:
"Why didn't you do the lamb?"
I explained to him the mix up about the list and he told me that I'd need to explain it to the other owner/manager, who had just sent me a text asking about the lamb, as well. I explained the mix up. I figured that the both of them would contact the chef to clear the air. That's how they usually operate.
The owner/manager then sent me a lengthy text wherein he outlined what time I clocked in, what time I clocked out, my prep list, and the fact that he didn't believe that I had worked the entire time that I was there. Now, he could only have imagined that I had done with my time that morning; he wasn't there. He then told me that I was clocking in too early.
All because Chef unintentionally put someone else's task under my name.
Do any of you have stories where management inexplicably act in inexplicable ways?
How do you handle when management seems to be going overboard?
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