Sorry, I just need a space to vent to people who will understand my frustrations. I am sick and tired of my work. I am staffed with people who aren't cooks and don't know certain things or understand that in the kitchen you need to have a sense of urgency. I am constantly seeing violations of safety and sanitation standards that are easy to adhere to if people just did what they were supposed to do. I am dealing with Managers who don't know culinary stuff, yet have unrealistic expectations. At the core of all is is that there is absolutely no accountability! Even if I say something to point something out to get corrected, by the next shift it is as if I had not said or done anything at all. I am at a point where I just don't really care anymore, which is sad in my opinion.
Just to give you guys some examples of the stuff I'm dealing with:
At the direction of our Food Service Director, potatoes are now stored in the walk in vegetable cooler. This is the same FSD that got upset when he found dirty dishes in the "hand sinks" at all the stations. He was referring to the prep sinks, not the actual sinks used for hand washing purposes.
All bottles must be stored in the cooler, including vinegars, honey, and cooking wine.
Things left in serving dishes, unlabeled of course!
Raw fish stored under raw poultry. I have also seen raw poultry stored over vegetables and other ingredients.