Disgruntled Restaurant Workers's topics - tribe.net

Revenge on Asshole Coworkers

Thanos — Wed, 02 Jan 2008 03:51:47 GMT

You know who they are; They can do no wrong in the eyes of the management, they're part of the clique that you don't belong to. You show up on time, don't call in sick, do your job well, and recieve no credit. They get the good shifts, the good tables, raises, better employment benefits and status, not because they earned it, they got it by kissing the right asses and nepotism. You're sick of it- what can you do?
I'll tell you. I have the answer, I'll help you, but you must return the favor, and together we will exact revenge on these two-faced, snitching, no good cocksucking weasels. here's the plan: You obtain a comment card, or if your establishment does not have one, set down what you want to say in a letter. Mail it to me, and I will fill it out as if I dined there and was a customer. We must maintain believability, so be realistic. I will mail the card or letter into the appropriate boss. You just tell me what to say, what I ate and when, how I was was done wrong by this foul- mouthed, disrespectful person, how I will never visit the establishment again, etc., etc. When the comments start adding up, from all over the city and country, watch the fun begin. Let them get what they deserve, it's just their karma, and I'll deliver.
But you must do the same for me. I've already started, what fun! PM me withe info you'de like me to work on, and I will do the same for you.
The game is afoot! I've got two weaseling bastards that need frying, and about ten comment cards in the next couple months will do it.
Let's roll!

posted in **Disgruntled Restaurant Workers** - 5 replies

wake up and stop fashism in the US - listen to this

LEA — Sat, 08 Mar 2008 15:05:19 GMT

http://asx.ljcentral.net/mp3/eir/tls/2008/tls080301_en_hi.mp3

posted in **Disgruntled Restaurant Workers** - 0 replies

Managers don't agree with each other

Jeff — Fri, 01 Feb 2008 02:33:19 GMT

I work in a buffet style restaurant with four managers. First of all there is never any agreeing. The Gm(top ranking) supports company policy on buffet preparations etc., however the Store manager(2nd) agrees with the employees that most of the corporate world doesn't know how the real world is and that crap is a bunch of bullshit. As a result, when the gm isn't there the store manager cuts all the crap and gets down to business, however when the gm comes back he plays dumb to that fact. Its really frustrating when I'm chastized for doing things the "wrong" but practical way and then when I say he told me to do it this way he plays dumb. Any help would be appreciated.

posted in **Disgruntled Restaurant Workers** - 1 reply

They won, I lost

Thanos — Fri, 04 Jan 2008 04:02:07 GMT

Everybody here works at the resort. My manager at the restaraunt hates my wife, they've been having ongoing personal issues. So he succeeded at having me removed from the restaraunt to work in maintenance. I can do every job in the restaraunt- cook ( have an AS degree in culinary arts) wait tables,) the position I lost), cashier, and tend bar. I've never missed a day in 3 years, never been late, none of that shit. They finally backstabbed me, and won. Now I scrub toilets and dig holes. Somebody PLEASE help me exact my revenge. He did it also to keep me from taking his job as well, and he was successful. Somebody come to my aid, for every time you've been fucked over!

posted in **Disgruntled Restaurant Workers** - 1 reply

Where is everybody?

Thanos — Wed, 23 Jan 2008 03:50:48 GMT

Almost two hundred members, and no posts? You all must be happy, cos I don't see any action here. I can't believe it. You must all be getting the shaft and can't pay your inet bill. I don't believe no ones' disgruntled, especially in this industry.

posted in **Disgruntled Restaurant Workers** - 1 reply

hello?

chris — Fri, 26 Oct 2007 03:06:31 GMT

does anyone use tribe anymore? damn i haven't been on here for a while. this place is like a ghost town. i remember back when i used to have new comments on this tribe like every day. i guess myspace really has taken over. so sad to see...

posted in **Disgruntled Restaurant Workers** - 6 replies

Toilette Review... How CLEAN WAS it THERE>?

Mon, 13 Aug 2007 21:48:27 GMT

Ever since I almost died of food poisening after eating from a buffet, I NOW visit the toilett First to see how clean it is/or not BEFORE I sample the food.

If the men's room reeks of body fluid... and the urinoils haven't been flushed in a decade, or two... IF there has never been any tissue peppa placed conveniently since the NEW was tarred to the roof...as EVIDENCED by the brownie smears on the wall... IF the floor tile is missing in a rather UN artsy fashion exposing the underlayer of CEMENT... I must then admit that the menu LIED to me when I walked in the front door.

NOW... I always visit the place first and do a careful survey to determine how long I may live IF I eat there. Chance is... if something is absent, hygenically, in the loo, then hypotheTICkly something might be PRESENT in the kitchen soup I should shudder to think about even after drinking my tenth pitcha of BREW.

Anyone have this experience? If so, WHAT did you do to adjust to the grimy factoids of lyfe?

I am writing a book about toiletts I have visited and the kitchens connected thereunto.

Am not sure what I shall title it. Suggestions?

thx.

posted in **Disgruntled Restaurant Workers** - 8 replies

Obscene Restaurant Comic

jim — Sun, 18 Nov 2007 19:45:02 GMT

I've been a chef now for over ten years, and I just started to a webcomic called Obscene Cuisine to help with the "burnt out" feelings I have been having!
It can be found at
www.drunkduck.com/obscene_cuisine/
It is called Obscene cuisine for a reason,
and I would love you to have a paruse.

Thanks,
Jimmy Jazz

posted in **Disgruntled Restaurant Workers** - 0 replies

can i make $800 a week in SF bar tending/waiting tables?

thelondonkat — Thu, 19 Apr 2007 06:09:28 GMT

OK, so i am looking for new work...got experience working with people in customer service, did bar tending school and worked a month in NYC, but open to any kind of work that would make me $20 an hr or $800 a week. Any suggestions would be greatly appreciated, and i am able to work e bay and SF and have a car.

Thanks!

posted in **Disgruntled Restaurant Workers** - 3 replies

Tell Your Boss To Go Fornicate Himself W/ Dasani Bottle!!!!!

Sat, 11 Aug 2007 07:56:50 GMT

YOU KNOW THAT YOU SPEND AT LEAST $6.00 "EVERY PAY
PERIOD" ON USELESS STUFF, ME TOO. SO I THOUGHT, WHAT THE HECK, I'M GOING TO TRY ONE OF THESE "SCAMS". NOW TO MY AMAZEMENT, I AM CHUCKLING ALL THE WAY TO THE BANK WEEK AFTER WEEK WITH My PILES OF 1$ BILLS. I AM HAVING FUN AT THE SAME TIME AND WISHING THAT I WOULD HAVE DONE THIS SOONER! THIS IS LONG, SO IF YOU DON'T WANT TO READ IT ALL NOW, JUST "COPY AND PASTE", IT IS
SOOO WORTH IT! DON'T TAKE MY WORD FOR IT, JUST TRY IT!
How to turn $6 into $6,000!
READING THIS COULD CHANGE YOUR LIFE! SO JUST DO IT! This really works!
Hello, I’m like a lot of others out there who have
financial woes and I decided to try something new. If it works for me then I will be able to get myself out of a very difficult financial situation. Please read and see what results another got, it's pretty exciting!
It REALLY CAN MAKE YOU EASY MONEY!! IT WORKS!!!
BUT YOU HAVE TO FOLLOW IT TO THE LETTER FOR IT TO WORK!!!!
I found this on a bulletin board and decided to try it. A little while back, I was browsing through newsgroups and came across an article similar to this that said you could make thousands of dollars within weeks with
only an initial investment of $6.00! So I thought,
"Yeah right, this must be a scam", but like most of us, I was curious, so I kept reading. Anyway, it said that you send $1.00 to each of the 6 names and address stated in the article. You then place your own name and address in the bottom of the list at #6, and post the article in at least 200 newsgroups. (There are thousands)
No catch, that was it. So after thinking it over, and talking to a few people first, I thought about trying it. I figured: "what have I got to lose except 6 stamps and $6.00, right?" Then I invested the measly $6.00. Well GUESS WHAT!!... Within 7 days, I started getting money in the mail! I was shocked! I figured it would end soon, but the money just kept coming in. In my first week, I made about $25.00. By the end of the second week I had made a total of over $1,000.00! In the third week I had over $10,000.00 and it's still growing. This is now my fourth week and I have made a total of just over $42,000.00 and it's still coming in rapidly. It's certainly worth $6.00, and 6 stamps, I have spent more than that on the!! Let me tell you how this works and most importantly, why it works.... Also, make sure you print a copy of this article NOW, so you can get the information off of it as you need it. I promise you that if you follow the directions exactly, that you will start making more money than you thought possible by doing something
so easy!
Suggestion: Read this entire message carefully!
(Print it out or download it.)
Follow the simple directions and watch the money
come in! It's easy. It's legal. And, your investment is only $6.00 (Plus postage)
IMPORTANT: This is not indecent; it is not illegal; and it is virtually no risk - it really works!!!! If all of the following instructions are adhered to, you will receive extraordinary dividends. PLEASE NOTE: Please follow these directions EXACTLY, and $50,000 or more can be yours in 20 to 60 days. This program remains successful because of the honesty and integrity of the participants. Please continue its success by carefully adhering to the instructions. You will now become part of the Mail Order business.
In this business your product is not solid and tangible, it's a service. You are in the business of developing Mailing Lists. Many large corporations are happy to pay big bucks for quality lists. however, the money made from the mailing lists is secondary to the income, which is made from people like you and me asking to
be included in that list.
Here are the 3 easy steps to success:
STEP 1: Get 6 separate pieces of paper and write the following on each piece of paper
"PLEASE PUT ME ON YOUR MAILING LIST."
Now get 6 US $1.00 bills and place ONE inside EACH of the 6 pieces of paper so the bill will not be seen through the envelope (to prevent thievery). Next, place one paper in each of the 6 envelopes and seal them. You should now have 6 sealed envelopes, each with a piece of paper stating the above phrase, your name and address, and a $1.00 bill. What you are doing is creating a service. THIS IS ABSOLUTELY LEGAL! You are requesting a legitimate service and you are paying
for it! Like most of us I was a little skeptical and a little worried about the legal aspects of it all. So I checked it out with the U.S. Post Office (1-800-725-2161) and they confirmed that it is indeed legal! Mail the 6 envelopes to the following addresses:
#1) D.Blakeman 7400 Glenleaf #179 Shreveport, LA 71129
#2) J.maxey 355 N. Manilla, Fresno, CA. 93727
#3) C. Lyons P.O. Box 69645 Los Angeles, CA. 90069-0645
#4) RJ K. Murpay 850 E. Walnut #173 Grapevine, Tx 76051
#5) Candice Messinger 5216 Old Powell rd. Holly Springs, NC 27540
#6) Tim DeMeerleer 105 N. Main st.Rear Kennett, MO 63857
STEP 2: Now take the #1 name off the list that you see above, move the other names up (6 becomes 5, 5 becomes 4, etc.) and add YOUR Name as number 6 on the list.
STEP 3: Change anything you need to, but try to keep this article as close to original as possible. Now, post your amended article to at least 200 newsgroups. (I think there are close to 24,000 groups)All you need is 200, but remember, the more you post, the more money you make!
This is perfectly legal! If you have any doubts, refer to Title 18 Sec. 1302 & 1341 of the Postal laws. Keep a copy of these steps for yourself and, whenever you need money, you can use it again, and again. PLEASE REMEMBER that this program remains successful because of the honesty and integrity of the participants and by their carefully adhering to the directions. Look at
it this way. If you are of integrity, the program will continue and the money that so many others have received will come your way.
NOTE: You may want to retain every name and address sent to you, either on a computer or hard copy and keep the notes people send you. This VERIFIES that you are truly providing a service.
(Also, it might be a good idea to wrap the $1 bill in dark paper to reduce the risk of mail theft.)
So, as each post is downloaded and the directions
carefully followed, six members will be reimbursed for their participation as a List Developer with one dollar each. Your name will move up the list geometrically so that when your
name reaches the #1 position you will be receiving thousands of dollars in CASH!!! What an opportunity for only $6.00 ($1.00 for each of the first six people listed above)
Send it now, add your own name to the list and you're in business!
---DIRECTIONS -----
FOR HOW TO POST TO NEWSGROUPS
Step 1) You do not need to re-type this entire letter to do your own posting. Simply put your cursor at the beginning of this letter and drag your cursor to the bottom of this document, and select 'copy' from the edit menu. This will copy the entire letter into the computer’s memory.

Step 2) Open a blank 'notepad' file and place your cursor at the top of the blank page. From the 'edit' menu select 'paste'. This will paste a copy of the letter into notepad so that you can
add your name to the list.
Step 3) Save your new notepad file as a .txt file. If you want to do your postings in different settings, you'll always have this file to go back to.
Step 4) Use Netscape or Internet explorer and try searching for various newsgroups (on-line forums, message boards, chat sites, discussions.)
Step 5) Visit these message boards and post this article as a new message by highlighting the text of this letter and selecting paste from the edit menu. Fill in the Subject, this will be the
header that everyone sees as they scroll through the list of postings in a particular group, click the post message button. You're done with your first one!
Congratulations...THAT'S IT! All you have to do is jump to different newsgroups and post away, after you get the hang of it, it will take about 30 seconds for each newsgroup!
**REMEMBER, THE MORE NEWSGROUPS YOU POST IN, THE MORE MONEY YOU WILL MAKE!! BUT YOU HAVE TO POST A MINIMUM OF 200**
That's it! You will begin receiving money from around the world within days! You may eventually want to rent a P.O.Box due to the large amount of mail you will receive. If you wish to stay anonymous, you can invent a name to use, as long as the postman will deliver it.
**JUST MAKE SURE ALL THE ADDRESSES ARE CORRECT. **
HOW IT WORKS:
Out of 200 postings, say I receive only 5 replies (a very low example).
So then I made $5.00 with my name at #6 on the letter. Now, each of the 5 persons who just sent me $1.00 make the MINIMUM 200 postings, each with my name at #5 and only 5 persons respond to each of the original 5, that is another $25.00 for me, now those 25 each make 200 MINIMUM posts with my name at #4 and only 5 replies each, I will bring in an additional $125.00! Now, those 125 persons turn around and post the MINIMUM 200 with my name at #3 and only receive 5 replies each, I will make an additional $625.00! OK, now here is the fun part, each of those 625 persons post a MINIMUM 200 letters with my name at #2 and they each only receive 5 replies, that just made me $3,125.00!!! Those 3,125 persons will all deliver this message to 200 newsgroups with my name at #1 and if still 5 persons per 200 newsgroups react I will receive $15,625,00! With an original investment of only $6.00! AMAZING! When your name is no longer on the list, you just take the
latest posting in the newsgroups, and send out another $6.00 to names on the list, putting your name at number 6 again. And start posting again. The thing to remember is: do you realize that thousands of people all over the world are
joining the Internet and reading these articles everyday? JUST LIKE YOU are now!! So, can you afford $6.00 and see if it really works?? I think so... People have said, "what if the plan is played out and no one sends you the money? So what! What are the chances of that happening when
there are tons of new honest users and new honest people who are joining the Internet and newsgroups everyday and are willing to give it a try? Estimates are at 20,000 to 50,000 new users, every day, with thousands of those joining the actual Internet. Remember, play FAIRLY and HONESTLY and this will really work. God bless you!

posted in **Disgruntled Restaurant Workers** - 0 replies

Piss Executive Chef...

LustingforBacon — Fri, 29 Jun 2007 04:29:49 GMT

I'm a Pastry Chef working in an upscale independent restaurant. My Executive Chef boss happens to be younger than me and has insecurity issues about this fact. Oh did mention that I'm the only female in the kitchen. I'm having major issues with his behavior towards me, like yelling at me in front of everyone to make an example of me, saying really shitty things about me behind my back, and accusing me of shit I didn't do. Know, I love the owner, I love my Sous Chef and everyone else I work with. I'm getting crap for wages, but have a loyalty to the owner. How do I handle this with him, I'm getting to my wits end and am about to tell him to go fuck himself.

posted in **Disgruntled Restaurant Workers** - 7 replies

DC restaurants?

Samantha — Tue, 26 Jun 2007 23:07:00 GMT

So I'm moving to DC from Baltimore & I'm going to be looking for a serving position in fine/upscale dining. I'm wondering if anyone knows of any places they can recommend or places I should stay away from at all costs. These are some places I'm thinking of (it's a lot... gotta canvas the city, man!)
Butterfield 9
Cafe Atlantico/Minibar
Citronelle
La Chaumiere
Nora/Asia Nora
Acadiana
Ceiba
Mendocino
Ten Penh

Any advice is appreciated!

posted in **Disgruntled Restaurant Workers** - 0 replies

interesting restaurant info...

spiffy — Sat, 19 May 2007 13:31:22 GMT

http://www.starchefs.com/features/editors_dish/salary_survey/index.shtml
It has been a long while since I have posted anything to this tribe. Since SF, I have reloacated to Kona, HI. I work now as a restaurant manager at www.konabrewingco.com
(I can't believe i gave in!!!)
ewww
it is a good job tho.
underpaid manager here we go!

posted in **Disgruntled Restaurant Workers** - 0 replies

look at this helpful tribe for workers

steven — Wed, 16 May 2007 13:18:41 GMT

Hi Guys,

The management of people is often thought of as an art. Managers should know how to treat employees! Happy employees are productive and loyal. Take a look at http://tribes.tribe.net/hrm , where we discuss such topic with hints and tips to deal with your manager

posted in **Disgruntled Restaurant Workers** - 0 replies

what qualifies a "chef" ?

bunnytek — Tue, 30 Jan 2007 02:56:42 GMT

IMO you have to work your ass off, earn respect, have cooks that work under you, know all aspects of your kitchen, and know food; not just recipes. In ten years of kitchen and restaurant work. i have known or met less than a half dozen actual "chefs" whilst i have met countless self proclaimed "chefs" who (IMO) are just fucking line cooks.

what's your take?

posted in **Disgruntled Restaurant Workers** - 1 reply

Would you like me to chew that for you as well sir?

Nogganoodle — Sat, 16 Sep 2006 17:42:36 GMT

So, there I was in the middle of a busy lunch, when one of the waitresses comes into the kitchen. She says that there is a couple of customers outside who are about to order. The man has his arm in a sling but the woman is perfectly able-bodied. She tells me that the man is ordering a rump steak and when it is cooked he would like me to cut it in to 1cm pieces for him. I mean I thought the waiting on staff were taking the piss but he was deadly serious. Could his partner not have cut it up for him?

I should have offered to chew it for him as well.

What other ridiculous demands have you been asked to do?

posted in **Disgruntled Restaurant Workers** - 9 replies

consulting gig gone wrong

pablo — Wed, 21 Feb 2007 18:44:19 GMT

So, after getting kicked out of NewOrleans from the bitch Katrina I found myself in Tulsa Oklahoma.A little no nothing town where nobody knows how to eat,with 5 kids in tow ,and a wife ,I had to decide to move on or stay.
Within a couple of weeks I was offered an Exec position for a private buisness club,where they know how to eat....Good schools ,decent pay,3 restaraunts to play with,quiet and clean town,yeah I'm stayen.
Now forward 6 months ,my books are all messed up,I cant get acurate costs from the G.M.The banquette manager is dropping BEOs on my desk the day of the party,and I'm starting to get the feeling that A lot of the mangment are very dirty.With the G.M. retiring in 6 months I didnt want a new G.M. comming in and finding missing revenue without an answer.
I started logging everything,having captains give me copies of thier sales,every invoice I'd have copies,and in general investigating all of the money aspects I could think of.
What I discovered was that everyone of the upper managment were on the take,to a tune of somewhere aroand 150,000-200,000.
I panacked,I called my old chef in NO for advise and he told me to drop it otherwise I'd find a case of steaks in the car.Well it was to late ,within a month I was let go.This after seeing my salary go up 15,000 in 6 months.
Oklahoma is a hire at will state which means, somebody can fire you for whatever reason they want, they legaly dont have to give you a reason....That means no law suit for fucking me over, I'm screwed.
So now i'm stuck, Kids are in school and after the trauma of the huricane( we lost everything) no way am I moving them again. So I've got to put food on the table I started looking for anything.
since then i've picked up small gigs here and there but for the most part Tulsa is void of smart owners.Most look at my resum'e and say "youve never been to school how can you be a Chef".Never mind that i've trained under a French master and a French master pastrie,forget about the 15 years expierience,don't look at the 2 succesfull restaraunts that iv'e run, or the others that I pulled from the brink.Any way thats what i'm dealing with.
I'm now doing a consulting job that is killing my name.
I took this job just before the holidays,The owner had heard about me and called me in.In his words his chef was a little inexpierinced and was stubbing his toe alot,and he needed me to come in and show the chef how to run it,because he just didn't have time.A little is an understatement the kid was bairely out of a tech culinary program when he was hired for the pantry.he was promoted to the position out of neccesity.(the entire kitchen including the chef walked)I agreed to 40,000 to do it.I figured could be a 6 month job enough time to find something eles.
Instantly I was well recieved,the G.M. loved me and kept remarking how good it was to finaly have someone in the kitchen who knew what they were doing.Banquette sales were happy that they could have someone to give them direction,blah,blah
After the holidays everything changed,The owner got into an accident and was no longer aroand and left everything to the chef( the kid had been through alot with the owner and the only one that he trusted).Within weeks the G.M. was fired, the banquette sales demoted ,people that I had brought in terminated,everything was going to hell.Now it has been made clear that i am not anytype of manager and that i'm just there for when it gets busy,meanwhile my menue items(All of the waitstaff push my stuff over the old items)are being done wrong,ticket times are back to being horrible,nothing is being prepped and I spend my entire day putting out fires with no help from the guy who is suppost to be in charge.At this point i'm just riding the wave till something better comes along,but it kills me knowing that all the waistaff talk me up to the clientel and the line crew is sending out dog shit that has my name on it!
I know the reasoning for all this and as soon as the owner got into the accident I should have started looking, but that cant be helped now and now i'm in a pickle.

posted in **Disgruntled Restaurant Workers** - 0 replies

Customers getting Free meals

tim — Wed, 26 Jul 2006 05:41:29 GMT

How about this one, customer eats 80 percent of the food,waits til its cold and then complains that the food is too cold and the fries were too greesy, when out of a full container maybe 4 fries and little pieces of chicken tenders. So I say screw it, tired of the complaints, giver her a salad with no dressing, put the dressing on the side in three seperate containers, then comes to me 20 minutes later and asks for more lettuce because the salad has too much dressing?
I will tell you, never work for corporate restaurants, I find that they are spoiled.
Hell they expect you to bend over backwards, complained to my manager because i was taking a break? hell with them i was covered, Must be nice that they can take 30 minutes or a hour and not expect the cook to do the same?
Oh lets see, First they complained about music we were playing, they didnt like the irish music, then they complained it was too loud when they told us to play just 80s now they said we can't play music, God if i were in a public restaurant i wouldn't serve them.
The only thing is the damn benefits
but the people are crazy

posted in **Disgruntled Restaurant Workers** - 5 replies

Does this sound legal?

Samantha — Tue, 30 Jan 2007 03:35:01 GMT

The place where I work has come up with a new rule wherein servers must be at work by 2:45 but cannot clock in until 3:00. If we get there at 2:50, we are considered late & are written up. Granted, this being a state where we only get $3/hour, that 15 minutes would only give me a few cents, but then what's to stop them from making us come in a hour early, unpaid? It just seems really shady to me. I say if I'm working AT 3:00, what does it matter what time i got there?

posted in **Disgruntled Restaurant Workers** - 1 reply

Have i gone Insane??

chefmeilstrup — Thu, 25 May 2006 16:38:42 GMT

Seems my search for self inporvment has lead me to work for NCL cruseline

I am curently in training for it and i see thay lie alot i have no real pic on how kichen life is on a ship and i cant get a real replay on this issue no truths no facts,

all i know is i hope this 6mo's is worth my time and will help my carrer

im sick of geting no where i love being a chef

posted in **Disgruntled Restaurant Workers** - 6 replies

How long does it take to find a job as a bartender after bartending school?

DivineChild — Tue, 08 Aug 2006 10:33:39 GMT

I'm thinking about going to bartending school at the International Bartending school here in L.A. I know they said that they have lifetime job placement assistance, but my job search results is that every place the ads all say they're looking for "experienced" bartenders. So what kind of jobs can a freshly graduated bartender get out of school? Catering? A trashy local bar? How much can one make when you first start? Can one really find a job bartending after school? Thanks!

posted in **Disgruntled Restaurant Workers** - 3 replies

Midwesterners

Samantha — Sun, 18 Jun 2006 14:23:43 GMT

Okay, I"m beginning to notice a trend. Is there some lower percentage that it's common to tip in the midwest? I've been noticing a lot of tourists from that part of the country who otherwise seem fairly cultured diners, leaving me about 12%. I get the verbal tip of course, dammit! I just can't believe everyone in the midwest is a bad tipper so I"m wondering if the 20% rule isn't so muuch in practice there. Anyone?

posted in **Disgruntled Restaurant Workers** - 10 replies

Getting the last laugh.......Update on working for AHoles

Fri, 15 Sep 2006 19:08:49 GMT

Ok, so at 9AM my phone is ringing off the hook. I am trying to finish packing so I can drop this food off for the LAUSD. It kept ringing. SO I run over and get it.

"Hello"

"Ive got some great news my friend. Sig Ep is offering you a written apology and payment for a full school year, with three bonus payments for winter break, spring break and end of the year break. How's that sound?"

"Do you have the check?"

"I have a cashier's check and the letter. I told you not to worry about this. I told you I would take great care of you just like I always do"

"That you did and always do. How about meeting for drinks to celebrate later like around 1:00."

"See you then Mr Man"

Laughing my ass off I hang up the phone and finish loading for the LAUSD. Thinking the entire time how I told them this wasnt over. It wasnt going to be over until they say sorry and pay me for the full year.

Pay back is a BIOTCH. ESP when you try to screw me over.

Anyone up for drinks on SIg Ep?

posted in **Disgruntled Restaurant Workers** - 1 reply

I hate working for AHoles

Mon, 11 Sep 2006 21:07:09 GMT

I am a private chef. I have worked as such my entire life. I havent had too many bad things happen to me since I started a very long time ago-I was 19 when I started cooking. I am 37 now

I recently took a gig with a Frat House at USC. There were red flags to begin with. So I will take some of the blame for taking the job in the first place. HOWEVER. I was upfront, HONEST and worked my ass for this group and after two weeks, they call me on a SUNDAY after I had met with them the friday before to tell them what they still needed to address to fire me on the phone. Thsi came fromone of the Alumni who is suppose to be some big shot at some entertainment company. he said they were too busy to make sure my checks would be ontime. WTF? Too busy. Then I am too fuckin busy to cook for your punk ass frat house.

Anyway, I ran into the chef that use to work for them. She worked there for 8 years and she didnt even know they had fired her and hired me. She found out the day she came to open the kitchen for the fall and I was there. When I asked if I could help her, she simply said. "Is Seth here?" When I answered "I dont know a Seth" she walked out. I now know why she had tears in her eyes.

She worked for them for 8 years and passed up other job offers over the summer because she thought she was going to be there again. WOW how rude? How lame. How fucked up is this. So since I now know how they treated her, it really doesnt surprise me how they treated me.

I have tried now for two weeks to get things that are MINE from the kitchen and I cant get in or get a return phone call. I had to call an attorney today.

This really SUCKS

posted in **Disgruntled Restaurant Workers** - 11 replies

Thieving customers?

Samantha — Mon, 13 Feb 2006 03:08:57 GMT

Anyone have some good stories about people stealing stuff from the restaurant? Parts of the decor?

People are always stealing the decorations around the restaurant, and the crowning glory, i think, was this... It's a pretty funky decor in the place i work, & in the men's room, there's an old medicine cabinet filled with empty prescription bottles. I was cleaning up the other day & for some reason, opened the cabinet. Someone had broken every one of those bottles off the shelves (they were screwed down). I'm talking empty plastic CVS Rx bottles! WTF?? We also have a pair of women's shoes on the women's room door & a pair of wingtips on the mens room door, and vintage hats on the stall doors & I can't tell you how many times they've been ripped off. I can't figure out why anyone would WANT this stuff!

We've also gone through so many salt & pepper grinders, flower vases & table lamps we've lost track. This is a very upscale restaurant, too! It's like people think they're entitled to a free gift with purchase, or something!

posted in **Disgruntled Restaurant Workers** - 8 replies

Pastry Chef near LA for Topanga Days Festival (& Gilroy)

Phoenix — Mon, 20 Mar 2006 01:56:14 GMT

Hi, I will be selling Beignets (& Jambalaya) at the Topanga Days Festival Memorial Day Weekend, May 27- 29 in Southern California and am looking for a qualified person to be responsible for mixing and rolling out Beignet mix. It's a rather wet dough to work, but if you've worked dough, you'll get it down quickly.

This is a high production gig. We will sell thousands of Beignets and will have two donut fryers functioning. You will not be responsible for frying and will have back up on the rolling table.

Several people with experience in food prep and someone to prepare Jambalaya all day are also needed.

Also have 3 days of work for Beignet chef & food prep folks @ Gilroy Garlic Festival July 28 - 30.

Housing & gas provided if necessary to both gigs.

posted in **Disgruntled Restaurant Workers** - 1 reply

Disgruntled doesn't even describe it!

Natasha — Mon, 26 Sep 2005 00:15:05 GMT

So August 18th I started work at Cafe Cacao in Berkeley. Things seemed well enough. A new chef, ,Terry Lynch, all new staff ( he cleaned house ) and a chance to build a great new team and build a great restaurant.
We meet, they ask me for my preferred days off, I don't say I want Sat.Sun. off because that sounds too greedy, so I go for Mon-Sat, and they'd like me to do the a.m. shift, not the pm shift. Ok, fine.

Week one goes by, I've been given a day and a half of training and then the sous chef, Sean Nelson goes to jury duty, I'm on my own now, so ok, I work part of it and take off a few days for a television shoot I previously had arranged and come back to a zoo, again. So the next week is fine, no one really has time to train and the "rules" are changing every day and no one has a clue what the FUCK is going on, then the week following, I come in to find my schedule has been changed to Mon-Fri. Hey, who's going to complain about that? NOT me! My teammate T'Hud is awesome, she's really working out great and she and I are already starting to get things moving in the right directions around that place!!!! But sadly there is just no consistency around this place and I keep getting comments from Sean like "well how do you know you're on the schedule for blah, blah, blah.....have you seen the schedule yet?" Well, no, I shouldn't have to, for fucks sake, I work monday through friday, don't I?

Well, week 3.....I work my full week, great, no problem. Another week begins and I'm really stoked, things are settling in great. Then I get laid off for "budget reasons". They don't even have my check ready for me.....oh, and they didn't tell me for 4 days, or was it longer? They just keep saying to me "oh we need to trim down the schedule, do you mind taking tomorrow off?" over, and over and over. So I go in to get my check. Scott, the guy who's covering my "old" shift didn't show up, he got a DUI. So I offer to work, they accept and I work.
Now, mind you, I haven't been paid and it's been a month, the payroll people don't seem to have their shit together and I'm well overdue on the daycare payment because of it. Chef Terry cuts me a partial check for $500 until they can figure out the rest of the payroll. Ha! Like THAT fucking helps. NOT.

So then I offer to take a day and small paycut just to keep our department from falling apart, the chef works something out and I've got 3 days now. Sun, Mon, Tues. That's lovely. What happened to my 40 hour week?

So I come back in this week, of course nothing is prepped, everyone who's been covering my shift has been just using everything up and not replenishing enough of it, leaving my poor pm team mate to have to play non-stop catch up, which is bullshit and me playing catch up too.

This morning went to hell fast when the DUI guy, Scott comes in with a huge attitude about how to cut butter into scones. Fine, you do it your way, I'll do it mine I say. He's got a shitty attitude already, great. I don't even WANT or NEED his help, why is he in my space? So he makes his scones, I make mind. Double batch, yield is 32, he makes ONLY 19.....so I comment on the size, he gets defensive, the fight starts. I'm swearing, he's trying to pull rank because "this is how I've been doing this for weeks........." and I point out to him, rather visciously, that I took a pay cut, and hour cut and all to keep this department alive, now if he's fucking with the food costs and yield, that stops me from getting my pay back or a raise and everyone else for that matter not to mention, he's not helping me "get ahead" at all.

Brat, he rats me out to the chef......grrrr. So I get a talking to about maturity by the chef.......granted I deserved it, I blew my cool. But the kicker is.....the paydays are on the 5th and the 20th, and now I'm missing another check. So the payroll ok's another 266 for me, uh.......where's the other 30 something hours of pay? I get another line about how chef had to "justify" keeping me and everyone is asking why I took back someone I let go". Whoa.....I was laid off, not let go. So I asked him "was I laid off? Or was I let go because I didn't do something right?" to which he replies, with a different story now than ever before!!!!!!! that I couldn't follow some of Seans simple rules AND it was for budget reasons. Oh, and we won't "talk about it" until later when we all can get together.

Oh I've got some talking to do, and it's going down tomorrow!

I think I'm going to complain about this to the state. I'm sure there's more to this story I don't have time to share, but I needed to vent, and welll, I'm just disgruntled beyond belief.

Today, I'm pretty pissed.
Fuck Cafe Cacao, the management sucks, too bad I really love my job.....if THAT makes any sense!!!

posted in **Disgruntled Restaurant Workers** - 9 replies

Looking for assisance

chefmeilstrup — Fri, 14 Apr 2006 20:29:58 GMT

Sigh Its been a ruff ride in the culinary field so fair I graduated in the CCA in 04 went worked at Florida at Disney for 6 mo doing catering, came back to cali worked for river rock for 3 mo's then to bistro Ralph for 4 mo's im still working in Greenville doing catering there, enforcedly that’s not working out well I tryed at wolf house.

I’m starting to wonder what I am doing wrong and why cant I find better work If you know anyone whose looking for someone whose been in the field a mere 2 years egger to lean and will do what ever it takes please let me know

posted in **Disgruntled Restaurant Workers** - 0 replies

The website for you!!!

suzizzle — Tue, 04 Apr 2006 14:53:01 GMT

I am not disgruntled really, the place that I work rocks...and most of our customers do too.

Ya'll have probably been over this...but just in case - this is frickin' hilarious!

http://www.bitterwaitress.com/

The "Shitty Tipper Database"!!! Ha!

posted in **Disgruntled Restaurant Workers** - 1 reply

Free Wire Wrapped Pendant Give Away!

terrapintrading — Fri, 24 Feb 2006 14:14:39 GMT

Hello there, I am giving away a free pendant, go to my site to check it out. The drawing will take place on May 1, 2006. I take care of everything, just sign up!

www.terrapintrading.net

-Mathew

posted in **Disgruntled Restaurant Workers** - 0 replies

Helping people get it

cndinwc — Mon, 05 Sep 2005 18:28:27 GMT

Okay, so there is this new guy at my work. (PF Chang's) He has served before but he just isn't very quick and seems to get lost easily. I have ended up taking his tables and helping him just because I don't want him to get fired. I have taken a liking to this guy and I want to help him. He has asked me what he can do but I am not sure how to help him get better. Any ideas?

posted in **Disgruntled Restaurant Workers** - 3 replies

FSLF

Escoffier — Tue, 14 Feb 2006 00:52:38 GMT

Hello Disgruntled Restaurant workers.
My name is generallissimo Escoffier and I am the leader of a paramilitary revolutionary faction called the food service liberation front. Come check out our website at www.foodserviceliberationfront.com we are leading the way to improve the conditions of food service workers by any means necessary.
Right now in our forums we are looking to get input into publishing a free guide to ettiquette for patrons, and we would like to hear your input so come on by and list of some of your top issues you would want to tell your patrons about.
when published this guide will be available for free download in poster or brochure form.
Thanks
General E

posted in **Disgruntled Restaurant Workers** - 0 replies

income based gratuity scale

Sat, 11 Feb 2006 22:26:47 GMT

imagine the possibilities.....

posted in **Disgruntled Restaurant Workers** - 1 reply

doin AIDSLifeCycle SF to LA...can anyone help?

pandemicbliss — Wed, 08 Feb 2006 19:17:29 GMT

hey all, tryin to raise 2500$ for the aids foundation in SF go to http://www.aidslifecycle.org/2109 to donate directly to the cause. If anyone in the SF restaurant scene has ideas on how the hell i can raise the $, I am all ears!! May have a fundraiser at a bar in the mission end of next month, will keep you posted. thanks! -d

posted in **Disgruntled Restaurant Workers** - 0 replies

Stupid Questions

Samantha — Thu, 24 Nov 2005 06:11:56 GMT

Have we done this topic before? Well, if not, I"ll start:

Q:"Are we keeping you?" (When they're the last table in the restaurant).
A: If you have to ask, then you are. We are not allowed to tell you the truth!

Q: (On a slow night) "Why is the place so empty tonight?"
A: How the hell am I supposed to know?!!!

Q: "How spicy is this dish?"
A: If you have to ask, it's too spicy for you.

posted in **Disgruntled Restaurant Workers** - 14 replies

Im at my wits end

chefmeilstrup — Fri, 16 Dec 2005 07:23:25 GMT

Ok so quick up date im now working at bistro ralths in Healdsburg and Grapevine catering in Gernvile both jobs are good and im learning a lot....

Though some difficulty’s as is to be expected in the industry but im running out of ideas from what my co workers tell me im to worry about my station and so is every one else there own. Ok granted I like to be a team player and when someone asks me, I do help.

my problem is this kid I work with not much older them me 1 year and has been there 3 so its now 6 mouths and iv been there 3 he acts like has the lead chef what has not. At first, I let him get away with ordering me around cause I was learning the ropes id figured it be like the rest of my jobs where there will be less bullshit as I go down the line…

Apparently, this is not the case he still has a complex his is better then me or this other person who technically is a step down from sous chef cause of his time in this kitchen.…

my sous chef is out on vacation and there’s a mini little battle who’s in charge tomorrow im going to talk to the Exectitive chef and find out who’s unchanged when the sous is around and what exactly what are people responsible For

Im tired of being taken advantage of every one is helping me learn slept for this one person

Perhaps my head is not thinking of a better why of handling it but tonight I told him off and well I think that was a bad move

posted in **Disgruntled Restaurant Workers** - 3 replies

Have You Guys Read 'Timothy's Take-Out'?

Marnie — Thu, 22 Dec 2005 05:45:30 GMT

It's a novel about a loner who takes a job at a tacky, noisy fast food joint, and it about drives him insane. The book is hysterically funny, and really hit me where I live.

I recommend it highly.

posted in **Disgruntled Restaurant Workers** - 3 replies

Where to work.

Fri, 25 Nov 2005 01:25:10 GMT

So I lost everything after 11 years in New Orleans due to Hurricaine Katrina.I'm now in Deerfield Beach florida and I already know there is no way I want to work here. It is very seasonal and flaky here.
Not much money, corporate bullshit and and due to seasonal staff, almost no way to last long or afford to live here.
I'm thinking about heading to the Northwest. I also have 98% of my body tattooed including the face and it seems more accepting of that there. I could always go back to New Orleans but do not want to after 12 years there. There you are put out to pasture as a line cook at age 40- I am 35.
Name some cities that are good to be a chef in...

posted in **Disgruntled Restaurant Workers** - 11 replies

Pseudo Celebrities Going Nuts

Samantha — Mon, 10 Oct 2005 17:46:25 GMT

I actually have 2 stories along these lines. One was the other night. Apparently, Nicole Kidman is in town filming a movie & a bunch of the crew (from the looks of things, they definetly worked behind the scenes!!) came in for dinner, making the announcement when they made their reservation that they were "Working on a movie with Nicole Kidman." So before they even came in, i figured they were just trying to sound important. They were sooooo rude about everything, sending everything back ("This ribeye is really fatty!" -- uh, yeah, ribeyes are fatty! "My well done salmon tastes fishy!"-- again, if you cook it to death, it tastes like cat food!) Then they were saying "Well, we're going to tell Nicole about THIS!!"
The other story was about a local weather guy a few months ago. One of those locals who will never get a job in another market... real amateurish. Anyway, his friends bought out the restaurant for a party & "Marty" made up a play list of music. Part of the way through the night, people started asking if we could change the music, so we did. He FLIPPED OUT, screaming & threatening the bartender and eventually went to the bathroom & tore down all of the decorations and plugged up the toilets with rolls of paper towel! Like we're not going to tell everybody about the weather guy run amok?!

posted in **Disgruntled Restaurant Workers** - 14 replies

Work Schedules and Such...

SamusAran — Fri, 21 Oct 2005 02:46:10 GMT

I just have a couple questions:
1. Is the work schedule supposed to be up 72 hours before the start of the next workweek?
-and-
2. Can an employer take away employees' eating priviledges?

I ask these questions because at the restaurant I work at, the schedule doesn't get put up until the day of the new workwook and it's my understanding (or so I've been told) that the schedule for the following week has to be up 72 hours in advance. If what I was told is true, then we've got some problems. (It's also a PITA!!)
Also, our eating privilidges were taken away over something stupid. It turned into a big fiasco and now when we have doubles to work, we have to leave to eat, which cuts into our workday.
All the employees that work there are now contemplating quitting just because it's turned into complete BS.
I should add that this restaurant is a single owned place- not a chain of any sort. It just seems like something illicit (illegal?) is going on. What does everyone think?

posted in **Disgruntled Restaurant Workers** - 5 replies

Corporate Uniform

Sun, 11 Sep 2005 05:06:01 GMT

All my black chef pants were dirty so I had to wear one with a pattern. Black with veggies on it. They made me go home and put the blacks on. They even gave me 4 bucks in quarters to wash them.
So I left work and went to the laundrymat. Then went back to work. I worked 15 hours that day too.
Ain't that some crazy shit?

posted in **Disgruntled Restaurant Workers** - 9 replies

Try this on for size: bad day at work

alien_sunset — Mon, 03 Oct 2005 00:13:50 GMT

Seasonal restaurant, getting towards the end of the season, you only have 3 cooks, and 4 wait staff, all who have to cover breakfast lunch and dinner, in some combination.

Now, think that the night before your busiest night of the week, one of the wait staff goes out with the head chef and gets plastered, the chef takes a cab home, meanwhile the other gets taken in for criminal mischief and DUI.

We somehow make it through Friday night, but our remaining three wait staff is not happy, especially the one who has to come back in the morning and work breakfast.

Next night, in order to cover for the missing waiter who won't get out until Monday (and the owners are posting bail, because 'he's such a nice guy,' and we really need the help) the morning shift came back in to help the evening shift. Things are going fine, we are getting busy, doing an awesome job at selling the specials to get rid of stock before we close.

Then BAM, we run out of gas.
(I guess when the gas man blew himself up; the owners forgot to hire someone else in their rush to send condolences and free food.)

Least to say, the chef was not happy with a dining room full of hungry people, and no way to cook their food. And the owners will not let us send them away. So we send someone off to the warehouse to dig out the two hotplates we used mid season for omelet stations on a buffet. And we get cooking; each dish needs at least three different pans of food heated. We finally feed everybody, wrap everything up and are ready to close our doors two hours early, when a friend of the owners shows up.

"Sure you can com in to eat, what? You want the most complicated dish on the menu? Well we just ran out of gas and the cooks can't easily cook ANYTHING, but sure!"

We can't really tell the owners to go shove it (although by this point it would be really nice) so we pull everything back out fire up the hotplate and get working, and wouldn't you know it, but it runs out of gas too!!!!

:: facepalm ::

so we were sitting there trying to cook this spectacular dinner to impress a friend of the owners on fucking STERNO from the chafers.

*sigh

posted in **Disgruntled Restaurant Workers** - 8 replies

help

Fri, 30 Sep 2005 02:11:27 GMT

heading back to Dallas and looking for good places to work. I have been in fine dinning for a little while and would like to stay with that.

posted in **Disgruntled Restaurant Workers** - 1 reply

Out of work and looking

chefmeilstrup — Sun, 25 Sep 2005 06:00:52 GMT

Go figer once i get some ground on my school deat i get fired, Note to self dont work for inden casinos way to meay this can go wrong if u are young and still learing. Well theres a few opening around im sure

posted in **Disgruntled Restaurant Workers** - 0 replies

training idiots

alabamadread — Wed, 31 Aug 2005 05:43:00 GMT

ive been training a girl all week. today was her day to shine opening the store, but she calls me at 8am telling me she is sick. i know she went to a bbq the night before and i get there and she is hung over..... i told her your an adult now, so if you can't work hungover you need to know you limit.......what a waste of time and money.........

posted in **Disgruntled Restaurant Workers** - 8 replies

I find myself at an impasse

woodstock-ross — Wed, 14 Sep 2005 21:48:31 GMT

Deciding whether or not this is the right field for me. How this will affect my friendships and the time I get to spend with friends. I wonder if going back to school and missing the time is worth it. I wonder if going totally into this and being on a different schedule that everyone else aside from Chef friends is going to work out...

I could use some opinions and experiences on this. It is really affecting my ability to make some important decisions.

Thanks,
Woodstock

posted in **Disgruntled Restaurant Workers** - 4 replies

Ugh!

Samantha — Sat, 03 Sep 2005 17:12:23 GMT

The restaurant I work in is in a 150 year old building which was clearly not designed to be a restaurant. Last night, we were just cleaning up & thinking we'd be out really early for a friday when an ANCIENT sewer pipe broke sending a wall of god-knows-what water flooding out into the restaurant! Just when we finally got it cleaned up, it happened again... and again! I was there all night mopping & squeegee-ing & shop vac-ing & we have to bleach everything today. Dry storage got flooded, the walk-in... gotta toss a bunch of stuff. Yuck! And what a way to start a Saturday night now! At least it didn't happen in the middle of the night or the whole building & all the fancy furniture would've been under water!

posted in **Disgruntled Restaurant Workers** - 1 reply

Gave two weeks notice at my Apprenticeship

woodstock-ross — Sat, 16 Jul 2005 14:02:27 GMT

Which worked out since it was the 6-month mark in two weeks...

Now I need to find some paid work in a kitchen. How would everyone suggest I approach the chef(s), any suggestions for online searches? I figure I can do prep, saute, and that sort of work for now. I'm going to be homeless come Sept, so I may move around. I have a couch I can call home though :)

Also, suggestions on the resume? I have one already but I'm not sure how to handle this since it is a career change.

Thanks,
Woodstock

posted in **Disgruntled Restaurant Workers** - 6 replies

Re: hey there

Raja — Fri, 19 Aug 2005 15:06:11 GMT

how many of you have work in a french reesturant and what type of vibe does the chef put off ......is it a hard ride and no relax for mistake .............

what are the back yard ,unwritten laws in a french kitchen..........

thanks

raja

posted in **Disgruntled Restaurant Workers** - 2 replies

Cia greystone ,,asswipes can't figure out how to trim a filet

Fri, 19 Aug 2005 22:48:08 GMT

the pig graduate cut a tenderloin right across &failed to take off the muscle on the bottom or the ligaments along the top.
then when she first got here she asked how to prepare a ,,LOBSTER TAIL,,she couldn't figure out how to open the shell&take the tail out&display it on the shell.she made a "froot suace" for it&the owner said it was ok.
Last time I made one for the owner he went out of his way totell me how great it was,,,,
what fools ,,any place that would train someone like that must really laugh when they get the tuition up front,,for teaching someone how to give them money &not teaching them any more than a dishwasher could learn,,by watching any cook in a real restaurant.

posted in **Disgruntled Restaurant Workers** - 0 replies

SupperClub SF

spiffy — Thu, 18 Aug 2005 00:17:08 GMT

opens in september :)
www.supperclub.nl
and I am stoked to have gotten hired
yay!!!

posted in **Disgruntled Restaurant Workers** - 0 replies

i did it

Raja — Fri, 06 May 2005 07:13:23 GMT

i got my one year pen at werk....i know no biggie but i told chef know i can relax and kick asss............coperate is ruff .........weird in a way ...i had a werking interveiw at a family place and i hope i aced it .........the pay will be hella sick but ......chef is kinda repecting my comments more ......and i have a nice cusion to.........so i am drawn ........should i stay at coperate ...which make me bitch alot ...or go to a family resturant with a lot more more and able to werk the line because i have mad expeirence...............the spelling is a little off on that last werd........cinco de mayo ................we were so damn slow.........

raja

posted in **Disgruntled Restaurant Workers** - 4 replies

not to be an egomaniac or anything....

psykochef — Fri, 05 Aug 2005 19:24:22 GMT

I was pretty excited to find this and thought I would share...

http://tinyurl.com/a7ae9

and, no I did not wrtie this!

posted in **Disgruntled Restaurant Workers** - 3 replies

Back in town got a job

chefmeilstrup — Fri, 05 Aug 2005 00:03:37 GMT

Seems I managed to land my self a job so I can start looking around for another.
"Need a job to get a job". So now I work at river rock, Fist of the food sucks no one not even the soups chef that should know this shit does not do it HOLDING TEMPS common people we do not leave uncooked Protean Beef chicken EXT out for 4+ HRS. Last week there was an uncooked product out for at lest 16 hrs from what I understand, I talked to the chefs about it only one and that was in the morning shift gave a shit.

Another thing is proper handling of things well handling chicken first they want me to pan the chicken out this is no problem easy work right what kills me is they tell me to spray the pain with oil can spray ok so im handling chicken and spraying usually id be expected to clean said can before moving on to using it for another thing this is not the case at river rock also am I wrong to think that when u touch chicken u should not put your hand into salt/pepper mix I don’t think it kills salmonella does it??? If it does well apparently I was not told if it was not id thick u should dispose of it not use it to session other things.

I crave to work on the line and learn from experienced chefs I want to grow. This place makes me feel like im in Disney all over again granted I have more responsibility pay is better so is the bens. I have worked on the like 3 times so fair what is a drastic improvement to Disney.

I still want to work for a 5 star kitchen my schools data base is a pain at this time I would like some better help finding a nice pave to work

posted in **Disgruntled Restaurant Workers** - 4 replies

Hells Kitchen

seosamh32 — Wed, 29 Jun 2005 04:31:37 GMT

Anyone watching this show? What a riot! I thought I would hate it but strangely found myself returning every week.
Just my 2 cents...

posted in **Disgruntled Restaurant Workers** - 40 replies

damned tourists! bless em!

anistara1 — Sun, 24 Jul 2005 22:18:14 GMT

i wouldnt make money if they didnt come in, and i wish some of them wouldnt, ya know?

"please present coupon upon ordering"

but no...

then i gotta find a manager to make the discount since we cant do it anymore since idiot server took discounts on every ticket one day--fired!

so then, its tour country, and man, can you hurry with that discount? we need to catch the next jeep tour in 10 minutes.

(um no, ive gotta go out back and file my nails now, sowwy!, j/k!)

rant-o-rama!!

in service...

*)

posted in **Disgruntled Restaurant Workers** - 0 replies

FYI

spiffy — Tue, 19 Jul 2005 23:15:22 GMT

dont do Jazz at Pearl's
trust me-

posted in **Disgruntled Restaurant Workers** - 0 replies

I need a job, too! (but won't cave and work for the sierra club)

Sat, 09 Jul 2005 21:51:40 GMT

I'm also looking for work in the bay. I bust ass, I'm passionate, my knives are sharp, stocks are clean, and sauces deep. I'm young, ruthless, and experienced. My attitude's good, and I'll work for next to nothing if I'm learning. If any of y'all know of (non corporate) openings in high quality settings, by all means let me know! thanks folks, Ian

posted in **Disgruntled Restaurant Workers** - 1 reply

ANY JOBS IN FORT COLLINS AREA?

shahravar — Thu, 23 Jun 2005 23:24:48 GMT

HI I'M MOVING TO FORT COLLINS FOR 2 YEARS IN SEPTEMBER AND WILL BE ON THE MARKET.
IF I CAN FORWARD MY RESUME LET ME KNOW.
shahravarslc@yahoo.com
13 YEARS PROFESSIONAL EXPERIENCE.
CATERING /BANQUETS /HOT LINE /SOUSCHEF /CHEF.

posted in **Disgruntled Restaurant Workers** - 1 reply

Mutha's Day

psykochef — Thu, 05 May 2005 02:06:36 GMT

Is this fucking nuts or what?

posted in **Disgruntled Restaurant Workers** - 7 replies

Finding new places to Live and Work?

woodstock-ross — Tue, 07 Jun 2005 20:58:24 GMT

SO I figure some of you are nomadic: What's your system for traveling and finding work? Any suggestions? I think I'd like to live in a couple places in the next year and work to pay my bills. Has anyone else done this?

posted in **Disgruntled Restaurant Workers** - 1 reply

Need a job.

hero4hire — Mon, 06 Jun 2005 22:22:18 GMT

Any help in San Francisco, would be much appeciated. I've not been having the best of luck lately. And I'm really getting tired of looking. *sigh*

posted in **Disgruntled Restaurant Workers** - 10 replies

Palomino???

spiffy — Mon, 06 Jun 2005 02:25:25 GMT

I have a good friend who just got a job there. I am kind of sceptical as they are hiring sooo many different positions. does anyone have the skinny on what is up with this place??
they are hiring servers, expo, bussers,etc. From my experience no one doese that unless something waaaay wrong happenned....
would appreciate the feedback.
Danny

posted in **Disgruntled Restaurant Workers** - 2 replies

19 days

chefmeilstrup — Sun, 24 Apr 2005 15:30:28 GMT

I have reached the final stretch to this god forsaken internship IN MOUSECARTAZ thank the gods im Leavening this has been all and all a waste of my time, There is only a few things. I have learned here all based on my personality and how. I handle things in life what granted is very important. I know how ever. I have had 0 exposer to things. I wanted to learn only a mere picture of what is to come. I am now looking into work when. I come home in the indristry.

posted in **Disgruntled Restaurant Workers** - 10 replies

dready chef...

Medack — Wed, 27 Apr 2005 05:15:00 GMT

just wanted to say hello to all my fellow pissed off, over worked, and under paid kitchen rough necks...just got off a 12 hour shift. Im pissed, tired and not nearly drunk enough. But damn do I love what I do! lovin' you all right in the fucking neck-

Medack-

posted in **Disgruntled Restaurant Workers** - 3 replies

Corporate sucks!!

Raja — Wed, 27 Apr 2005 20:37:30 GMT

Corporate sucks!!.................rude and unprofessinal ......that mighty dollar over quality .........no flow on the line..........lord ,let me find that perfect mom and pops enviroment ....to express my energy and passion .........
(llol)

raja

posted in **Disgruntled Restaurant Workers** - 1 reply

Shamelessrestaurants.com check out this site!

dritzy — Thu, 22 Jul 2004 19:19:33 GMT

This is a new website devoted to gripes about sneaky restaurant owners and managers in New York City! Waiters and Bartenders can post their views anonymously and warn their peers of shady establishments! Sorry, I'm new to the 'net, so I don't know how to do a link. Could someone put a link on here for me? Thanks! Enjoy the site and tell me what you think!

posted in **Disgruntled Restaurant Workers** - 16 replies

If you were the boss...

chris — Wed, 01 Dec 2004 05:52:12 GMT

So if any one of you were the boss at your work, who would be the first person you would fire, and why would you fire them.

posted in **Disgruntled Restaurant Workers** - 15 replies

Love my boss!

spiffy — Thu, 07 Apr 2005 20:28:01 GMT

when an asshole customer comes in, he busts out his camera and takes their picture
lol
he says he is planning on setting up a "blacklist" site of all the dicks who we have had to deal with.
love it!
Anyone else got weird/fun shit like that going on?
Danny

posted in **Disgruntled Restaurant Workers** - 5 replies

Looking for staffing

Natasha — Thu, 07 Apr 2005 09:36:03 GMT

Ok, I have a project and new restaurant "theme style" that I cannot talk about openly yet, but I'm looking for possible staff who can begin anytime in May or June as the restaurant is opening.

The pocket book is deep, the pay will depend on experience, but competitive. Full time and part time baking, deserts, pastries blah blah, you know the drill.

So, are you seriously passionate about your job? Are you accountable? Will you treat this as if it was your own baby? Do you want to gain a foot in the door with a company that can make your own dreams happen once you leave on good terms? Maybe you don't have ALL the experience in the world, it's ok, training will be provided.

Please don't repost all over the place, but spread the word if you know someone.

Send infomation to natasha@chezod.com

Merci/Natasha

posted in **Disgruntled Restaurant Workers** - 6 replies

I am taking the short walk to Disgruntled

woodstock-ross — Thu, 07 Apr 2005 11:23:50 GMT

cross-posted from my journal:
"What kind of pizza would you like Sir?..."
"So the Sous Chef has been going on and on about how I'm going to get a station in the front making pizzas for the customers. At first I thought this was a good idea cuz I figured "Hey, I'll learn how to make a proper pizza!" AND THEN...I come to find out they wont be large pizzas FOLLOWED by finding out that I won't learn how to make the dough or toss the dough around because aside from the sauce and prepping the toppings, the bread is PREFAB!!

So my job is basically to take orders and put the pieces together, heat them up, and smile like a good slave. THis is NOT what I signed up for! I let the Sous Chef know my concerns about this and also talked with him about getting some pay since I'm up to par now. I have this really bad feeling that this job has "jumped the shark." Like, when I saw the dough was prefab I literally heard the jump and the landing. I am going to give it two days and see how things change. On Friday I'lll ask about the pay, and if it's a "No," then I will give it a week and give notice if it looks like a waste of my time. I may call Chef's brother this weekend and see what's up with his new locations."

Any suggestions? I like the environment for the most part but I feel like it's literally moving me further away from where the learning and training is? Am I being overly critical? Is this normal? What would you do if I walked in with only a few months experience?

Feh, time to go prep and make pizza,
Woodstock

P.S. - What do Prep/cooks make where you work?

posted in **Disgruntled Restaurant Workers** - 1 reply

Ken Steals at Night!

Natasha — Wed, 06 Apr 2005 16:52:56 GMT

Can you believe this, I go into one of the kitchens last night to find that Ken (something or other) a former Baking and Pastry Instructor from the California Culinary Academy, and arrogant, napoleonic complex filled man, has been fired for coming into the facility in the middle of the night and loading up his car.

The lights were turned down, he thought he was stealth, but the cameras don't lie!

Fucker. What a total loser!

And the company owner just shelled out over 20K for all the new baking equipment, HUGE locking Mac Tool rolling cases, it is like Christmas in that space. And I've got my eye on it, but I need an assistant.

WE also finally got the proof we needed to find out who had been using our product out of the walk-in as well. Hmm, he wasn't even there 3 weeks! HA!

posted in **Disgruntled Restaurant Workers** - 5 replies

Can I get you something to drink?

tracy_the_astonishing — Mon, 24 May 2004 01:46:42 GMT

"No, thanks. Just water."

posted in **Disgruntled Restaurant Workers** - 21 replies

An appeal for advice . . .

matt — Mon, 21 Mar 2005 01:12:58 GMT

So I work in a very good restaurant. We're becoming nationally recognized and we may be nominated for a James Beard award (if the rumors are to be believed).
Our chef is an abusive prick. I just can't take it sometimes, and I've been looking for something else for some time. I've been offered an opporotunity to help a start-up kitchen where I would have increased responsibility, control over the menu and within six months it would be MY kitchen, with the opporotunity to help open another restaurant with the same owners.
The problem is, they want to pay me way less than I get paid now.
So the dilemma is:
Work as abused, unsatisfied grunt in GREAT restaurant with talented chef, where I get paid quite well as a line cook . . .
OR
Help run a new kitchen, be able to develop my own ideas and menus with the opporotunity to expand on that for less money.

If the answer is obvious to you, please let me know, because it just plain eludes me.
Thank you.

posted in **Disgruntled Restaurant Workers** - 10 replies

Need a bartender in San Francisco

VioletaElisabeta — Sun, 27 Feb 2005 22:22:02 GMT

I just found out last night a co-worker is leaving in two weeks.

Are you fun to work with? Can you breath fire behind the bar? Do you clean up the bar as is required even when the boss is not there? (I hate coming in for the early shift only to have to clean up the bar from the previous night!!) Are you detail oriented? We have fresh juice cocktails squeezed or muddled as ordered. Do you have enough sense to know you cut the garnish like the house style and not your own random interpretation? Are you sassy? If you answered yes to most of those questions (esp. the clean part) and have a couple years experience bartending, drop by the bar and leave a resume. In person is preferable, but if you can't, send one with a cover letter snailmail to the following address:

Catalyst Cocktails
312 Harriet Street (nr 6th/Bryant)
San Francisco, CA 94103
415-621-1722
http://www.catalystcocktails.com
http://catalystcocktails.tribe.net

posted in **Disgruntled Restaurant Workers** - 7 replies

starSUCKS

raleigh — Thu, 31 Mar 2005 01:26:45 GMT

a rant for all ye fellow baristas (non starbucks)
do any of you all get kind of annoyed at customers who come into your indie, non-starbucks establishment and order drinks only available at starbucks? drinks that are, in fact, registered trademarks of starbucks (tm)? i get lots of orders for Frappucinos (TM!) but the worst is that i get at least 3 sorority girls a day who come in and order a 20 oz caramel macchiato. then when i make them an actual macchiato (i assume my audience knows the difference between a macc. and a Starbucks SUPER MACCHIATO), they look at me like I'm an idiot. drives me nuts.

posted in **Disgruntled Restaurant Workers** - 5 replies

Can I kill my line and prep cooks yet?

Natasha — Fri, 11 Mar 2005 18:31:18 GMT

Just a random note of pissing and moaning for my own sake.

If I could learn Spanish, Japanese and Korean in one day, my problems would be over. But I don't speak any of them well and no matter how many times I walk each one of them through each step of the process I need, it's BARELY sinking in.

You know, these guys are good at doing the same thing over and over and over...........but teach them something new and teach them to be flexible with my ever-changing style, presentation and ideas.

No, it's not my ego, it's just me being crabby today and venting it out here and not on my staff.

I'm developing a photo guide for prep and presentation that will transcend any language barriers, but since it is not complete, GAH..........I'm frustrated while we all transition.

I'm trying to be so patient.

Comments, suggestions welcome.....

End rant~

posted in **Disgruntled Restaurant Workers** - 17 replies

awkward situation

raleigh — Thu, 17 Feb 2005 01:24:20 GMT

ok, dudes, babes, i need some advice...
i recently got promoted to manager in the teeny cafe i work at. i have three employees, two of whom are new. one of them is a young guy whoooo...stinks. as in smells bad. and is dirty, frumpy and unshaven. i know i need to call him on it because my other employees have been (mildly) complaining.
so how do i sit this guy down and tell him "you smell bad, take a fucking shower", without being mean? but still getting my point across (because he can be a bit dense when recieving criticism)? how would you like someone to break this kind of news to you?

thanks in advance for the sage advice...

posted in **Disgruntled Restaurant Workers** - 10 replies

Drunk Chef

Sat, 20 Nov 2004 20:38:35 GMT

I know...I seem to have alot to say on the subject lately.
Our Chef came to work drunk this morning. Owner came in with dude with a breathalizer test. He failed. Is he fired? We don't know. Not the first time this has happened. So if something isn't done this time I may have to bail. What do you think?

posted in **Disgruntled Restaurant Workers** - 22 replies

Test yo self...

Wed, 29 Dec 2004 19:18:51 GMT

http://fekids.com/img/kln/flash/DontGrossOutTheWorld.swf

posted in **Disgruntled Restaurant Workers** - 8 replies

Good gigs?

spiffy — Wed, 02 Mar 2005 21:02:04 GMT

he all! I am just wonderring there are any other great restaurant atmospheres out there where the owners kick ass (truly, and nowhere near being disfuntional and lame), the business kicks ass, and the employees kick ass?
Does it exist? I was a waiter at Zinzanni for 2 yrs but it fried my brain trying to perform and throw salads on people well, not really...but it was a great experience, I just got tired with the monatany.
I would love to find something with average nightly sales being 1500 with potential 2k or even 2,500k in sales per night as a server in a place somewhat like I had described earlier. I have no idea how to find out...so I figured I would bug all of yuz...
*hi Oosha*
Sorry had to squeeze that in there
Be well everybody! and thank you!
Dan-o

posted in **Disgruntled Restaurant Workers** - 3 replies

Question for Executive Chef/Managers on this list

woodstock-ross — Sun, 27 Feb 2005 23:50:24 GMT

I walk into your place and I'd like a job doing prep in your kitchen:

What would you ask me?
What would impress you?
How soon could I work?
etc, etc,....etc

posted in **Disgruntled Restaurant Workers** - 4 replies

Corporate sucks!!

alabamadread — Wed, 26 Jan 2005 07:57:20 GMT

My husband came home pissed off again. Henry's yells at him because they're understaffed so that the owner can drive his bmw and take his kids to France.

comments........

posted in **Disgruntled Restaurant Workers** - 7 replies

Saying Hi

woodstock-ross — Tue, 01 Feb 2005 17:01:52 GMT

Hi,
I new to this tribe so I figured I would introduce myself:

I'm hoping to become a disgruntled restaraunt worker in the next few years. I'm looking and visiting schools right now (CIA, ICE, NECI, Western Culinary.) My plan is to go for Culinary.

I am looking to gain about a year's experience working in a restaraunt/restaraunts and I was wondering if anyone had any advice as to where to look, what to look for and what to look out for?

Talk with you soon,
Woodstock

posted in **Disgruntled Restaurant Workers** - 15 replies

Mental Midgets

Samantha — Sat, 23 Oct 2004 22:47:33 GMT

Okay, let's hear some of your best "you've got to be KIDDING me" customer moments! You know, where you wonder how this person even managed to find his or her way out of the house that morning without getting lost. Or maybe some super snob stories?
I'll start off with one that combines the best of both topics! This woman came in with 3 friends. She had apparently been living in Paris (something she felt the need to announce several times) but was clearly an American. She ordered a bottle of Sancerre, and was completely condescending the whole time. When it came time to order a second bottle, I was informed that that was our last bottle of the Sancerre (bad form on the bartender's part but nothing worth getting all bent out of shape over.) I suggested another crisp Sauvignon Blanc and Frenchie replied, "Oh! Sauvignon Blanc is NOTHING like Sancerre! Don't you know that?" Umm... hello? Sancerre IS Sauvignon Blanc you stupid pseudo-French snob! I let that one go but she sure didn't. Claiming that "the chef" should be ashamed of himself for running out of her wine (as if the chef is behind the bar, too) and on & on. She had me running all night getting her extra this & a side of that. At the end of the night, her check came to something like $350 and anyone want to guess how much she left me? FIVE DOLLARS!!! Maybe that flies in France but she was clearly American & should have been well acquainted with tipping practices here! Jeez!

posted in **Disgruntled Restaurant Workers** - 7 replies

Restaurant Lulu

Natasha — Sat, 12 Feb 2005 00:25:55 GMT

Ok, who know's what.

The good, the bad......spill it if you're in the know or if you've just 'heard stuff'.

I'm tossing around a few new places to go to and this is one of them.

posted in **Disgruntled Restaurant Workers** - 2 replies

Cameras in the workplace

Kamini — Sat, 18 Sep 2004 08:21:49 GMT

I am a service bartender at an upscale corporate restaurant and due to suspected liquor theft and high pour costs, the management recently installed a camera in the bar. Not being a thief myself, this drives me crazy! Mainly because the F&B manager can and does log in from his home at night and watches me (and others in the kitchen.) This totally creeps me out! My boyfriend was in the "real" bar the other night talking to one of the bartenders as he was waiting for me to get off and the F&B manager called from his house to ask the manager on duty to go to the bar and ask the bartender why this customer didn't have a drink yet.
I am curious what other people in the biz think of this. I know video cameras are becoming more and more common, but it feels so invasive. Do you have cameras where you work? Did you have to sign a release form? The whole situation just pisses me off!

posted in **Disgruntled Restaurant Workers** - 16 replies

Book Club

woodstock-ross — Thu, 03 Feb 2005 13:41:40 GMT

What is everyone's suggested reading for the Culinary World?

I just got done reading "Kitchen Confidential" and it was great.

posted in **Disgruntled Restaurant Workers** - 1 reply

Soooo-alive after the holdiayz?

Sun, 09 Jan 2005 04:50:47 GMT

Hey y'all? Anyone running on fumes after the holdiays? or are we stoked to be back to regular biz? I'm bummed, one of my chef's left, but I'm working with a reknown chef/great kitchen now. What else? I wish they had service schools like in Switzerland here in Santa Barbara, or maybe in Los Ange...or West Coast. Something that would elevate the more invested server... Anyways, I thought of this tribe when Miss America 1955 or soemthing like that said how darling I was and asked if I "ever do windows." UHHHH, NO.

posted in **Disgruntled Restaurant Workers** - 14 replies

dumbass credit card users

Holy — Sun, 09 Jan 2005 17:57:33 GMT

i met this waitress who told me that on thanksgiving day she worked and this guy stiffed her and paid with his credit card. she wrote down his name and looked it up on anywho .com. she now calls him twice a week at 4am when she gets off work from a phone booth. stupid bastard! she should flatten his tires on his car.

posted in **Disgruntled Restaurant Workers** - 2 replies

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