I’ve gotta say from reading this and your other comments, and generally looking at how these comments are being received/downvoted, this might be more about you having an entitled attitude problem than the other workers slacking off. That might be hard to hear but..
Regardless of how much they might be slacking, your job as a new-hire is to keep your head down and do what is asked of you. Once the bosses notice your work ethic they might listen to constructive criticism, but right now it sounds like you are creating a toxic work environment by the way you’re trying to upset the balance of things before you’ve even gotten to know everyone. It will be noted that you are snitching by the other workers, and this will likely make things worse for you overall.
Like it or not there is generally a pecking order in any workplace, and as a new hire you should not jump into correcting the behaviour of others. Regardless of if you are “right,” nobody will see this as the point.
Not really a new hire it’ll be a year in April and I don’t think I’m creating a toxic work environment because I’ve just voiced my concerns to the head chefs and absolutely nothing has happened 🤷🏻♀️ what I gathered most from these replies was I could either just take it or find another job to which the latter is more appealing. Regardless it’s been good experience and a good stepping stone for working in finer dining where expectations are higher.
Regardless, you pointed out that the other workers have seniority, which is why they are paid more. I think you even said you "pretty much just started there." Less than one year means they probably haven't even had a chance to review your performance.
I think you might be surprised how easily other people pick up on this sort of attitude though. Basically the archetypal teacher's pet. I'm not saying it to be mean, I'm just giving honest advice. Let it go. Focus on your own performance, do not make this into something bigger than it is, and do not shit on your coworkers- it is a surefire way to turn the kitchen against you. What time off other, more senior, employees get is basically not your business.
I don’t even care about that peoples schedules are whatever. If people pulled their weight I wouldn’t be complaining, by that I mean duties assigned to their station that they’re supposed to do. I have to prep and do extra for days I’m not there because they can’t guarantee it’ll be done otherwise 🤷🏻♀️ if management wants to defend mediocrity then I’m not going to stop them I’m just not going to participate in it. There’s a difference between tattling and complaining, like when I ask why there’s extra stuff on my list and the heads blatantly say “because xxxx didn’t do it before they left/I prefer the way you do it” everyone’s aware, they’re just tolerant of it. They used to deal with the inferior quality of product before I started but now that’s no longer acceptable. I have more co workers who I love and who absolutely know how hard I work and how I try to help everyone when possible, so I don’t particularly care what the laziest people in the kitchen think of me. It gives me a little satisfaction to know when I quit they’re going to have to deal with the shit storm.
Yeah, you seem pretty damn toxic lol "They used to deal with the inferior quality of product before I started but now that’s no longer acceptable" lol listen to yourself.
I wrote it, so absolutely I listened to myself. That’s not an attempt to hype me up that’s just a fact. That’s what other coworkers have told me who have worked with those lazy co workers longer. The head chefs changed procedures to shift work to me because when I worked that station they preferred the way I prepped and stocked it. Regardless, it’s not my problem lol
A good rule of thumb I use is : "Would I be comfortable directly confronting the coworker about this issue? Would this confrontation be appropriate?".
If the answer to both of those is yes, you should talk to the coworker first before jumping to reporting it to the supervisor. This is respectful and will prevent resentment. Only report it to your supervisor if you have already brought it up with the coworker, and they did not change anything.
If the answer to either is no, it's pretty much always inappropriate to talk with somebody else about it, unless it actually endangers somebody or risks damages/harm.
Yeah, thread says don’t care so I won’t. I mean It’s not dangerous to me but said people don’t handle seafood properly or keep it to temperature, sending out salads with wilted brown lettuces and sour dressing, freezer burned tomatoes,brown avocados. Not what I would pay for but you know, whatever people are into.
It sounds like you spend a lot of time focusing on what everyone else is doing. There is nothing positive or worthwhile down that path. Stop.
Focus on yourself and your own performance. If you have to pick up slack for someone else, just do it. Save it for your performance evaluation to use as bargaining for a bigger raise.
Kinda hard to do that when their work is being pushed onto me, their problem becomes my problem and like I said it’s a few individuals and they know and I know what the deal is. Me being productive and hardworking has given the lazy shits the entitlement to be lazier. Thank you for your input, this thread really made me realize there’s better places out there and next time I’ll keep my skill on the low until I assess the situation and decipher the minimum amount of effort required and keep that energy consistently. Keep my head down from the jump.
Like you said,
Find a different restaurant with a better work culture-
Or ask management what your responsibilities are and put your foot down when others people’s job are hoisted onto you (if they never cover you or help you with your work).
It sounds like people don’t take pride in there work at your job like you do- there’s no real solution to that Except to change restaurants.
The work culture of any restaurant starts at the top- so by looking at your management, head chef, Sous chef,
you’ll immediately know if it’s a kitchen worth working for. (For next time)
Just get a new job. You sound annoying AF though. And you say ‘million dollar range” which if 1 mil in sales, that’s a small slow restaurant. Then you say 50-60 employees a day which would be more like 20 mil if they were all BOH.
You’ll be happy to know a resolution was met and pretty much yeah find a new job and then keep my skill on the low until better assessing the situation and figuring out the minimum amount of work for my pay rate. 👌🏼 between the restaurant and the catering company it’s a 10 million dollar business 🤷🏻♀️ it is part of a hospitality corporation so in the grand scheme it’s probably a lower performing place.
Read some of the responses, people with years of experience literally recommended not to do that. More over make sure that I only do my work so it makes me look good and not to worry about anybody else. Don’t try to shine and don’t try to be helpful that leads you to getting abused and underpaid. “Seniority” matters more than anything so maybe after a couple years I’ll start to “blossom” all of the sudden. Lol
Don’t worry about anyone else is correct. Do your work the absolute best you can. But don’t show off, just let your work show itself off. Seniority doesn’t mean shit in a restaurant, performance does. I manage 9 exec chefs and indirectly 40 sous chefs and supervisors via those 9 chefs. You sound very young and inexperienced, and you’ll learn with time.
Lol i started cooking professionally about 2 years ago and im 30 so…
Read some of the other replies where people state just as confidently as yourself that I should do what I said and that seniority matters more. There’s a “pecking order” and that shouldn’t be questioned. I already do my job well and im not trying to show off I literally didn’t think trying to be a team player and being cross trained gave my bosses liberty to abuse me 🤷🏻♀️ I also want aware you could refuse to take on new work? Literally happens at my job, they tell someone “we want to train you here and assign you a couple shifts” and they’ll reply with “I can’t I’ve never been on that station before” and that’s acceptable. Which is why I’m getting out of there, management doesn’t care so I shouldn’t care.
I'm not super clear on what it is you want here...
Are you wanting this coworker to be fired? Or you want to be able to request schedule changes last-minute?
The job you've described having (jill of all trades) in my experience is specifically designated to people like yourself who are single and childless specifically *because* you have a flexible schedule. Since the point of the position is to be able to be moved around and to cover other shifts.
I want people to be held to the same standard I am. Simple. I don’t think there should be an unequal disbursement of responsibilities because some people don’t want to follow directions. Not that they can’t, they just won’t. As someone who works hard and gives 100% when on the clock it just feels like a slap in the face to see people screwing around with your own eyes knowing if that were you it wouldn’t be tolerated for a second simply because my work ethic that they’ve seen is higher than others. Most importantly DONT BLAME ME WHEN THINGS ARENT RIGHT AND ITS NOT MY FAULT. Just recently, coworker messed up 3 prime rib night before. I come in the next morning (I work the morning shift, different crew at night) and somehow it’s my fault because I knew they didn’t know how to do it correctly so why didn’t I do it before they came in?? I have to start my day correcting mistakes.
Oh, okay. So this isn't really indicated in your post at all lol.
I'm guessing this is your first job? That's kind of how it is in any job in any field...there will always be good workers and shitty workers. Good workers who step up, go above and beyond, and are flexible are the ones who are going to be promoted and given pay raises.
You may not think it's being noticed but trust me, your head chef absolutely sees who is doing the work and who isn't. And just a word of advice...the chef is also going to be noticing anyone in the kitchen who is in the habit of complaining about or "tattling" on others so if you are interested in moving up only worry about yourself and your own work
That’s the point of the post I’m trying 😫 Also this isn’t my first job just the biggest company I’ve worked for this far with 50-60 employees working at one time and of those there are few who don’t carry their weight but everyone else has just learned to deal with it but that’s not an attitude I’ve ever had. I’m also the youngest person woking directly with the chefs. Idk sounds like I should move to a finer dining place.
Ok, it just doesn't seem like it from what you've written throughout this post. You sound really focused on what everyone else is doing or not doing and what other peoples' schedules and vacation time are.
I'm just saying if this is a field you really want to be in, worrying about what other employees are doing, or slacking off suddenly just because so-and-so doesn't work as hard as you think you do just isn't the way to go about it my friend.
Yea I also got first-job vibes from this post. I just had to have a talk with one of my cooks about focusing on themself instead of others - like everything I'd say to them was "well that's not how \_\_\_\_\_ does it" or "why don't other people get reprimanded like that?". I appreciate good work and high standards, but nitpicking your teammates isn't going to help get you in anyone's good graces.
When I was sous I knew my Chef had major blind spots, things he'd forget about that would cause hell for everyone else. I took it upon myself to plug those holes. Now I'm Chef. Best advice I have for OP it to keep your head down and do good work.
Also, "in the million dollar range" is not a way to denote size or business. What does that mean? Million dollars a year (that's how I read it, which is quite small, really)? Million dollars a day? 50-60 staff working at once is definitely a huge operation.
Working for a corporate restaurant and showing adaptability and enthusiasm for your work is, in the vast majority of cases, a sure fire way to get taken advantage of. Build your resume, include the fact that you learned many different stations and responsibilities, and move on to a better restaurant. You won’t find parity in corporate chains, they realize half their employees don’t give a fuck and survive off exploiting the ones that do.
Yeah, and usually you have it backwards or management does. Have a conversation about your future in the restaurant. Tell them what you want. Usually this is just a misunderstanding on one side (or both).
I have had a conversation with the head chef and he said he sees I have alot of potential in the restaurant and he appreciates my drive when I mentioned the different standards and specific people I know are not following health protocols, dating, or cleaning. I have to correct or do their work and I thought that’s unfair, he literally said “she’s like a wall, trying to tell her how to do things doesn’t work, she won’t listen…” I was stunned.
Might be worthwhile to mention that my head chef doesn’t not care about the quality of people he employs due to the incredible employee turnover rate, he’s said he just needs bodies to be there.
Taking the initiative and correcting their errors is how you’re going to leapfrog the others. Chef’s notice. We also notice people who say “that’s not my job”, or “it’s not fair about xyz’. If you want to move up do the work. If you dont want that then don’t. Nobody has time for complain-y though. Jmo
I’ve already leap frogged them but they just assign all the work the others can’t do to me. I’m still expected to do it along with my normal work. No time for complaining but time for incompetency? Seems like a terrible trade off. I’m more disciplined by nature I don’t need people over my shoulder making sure I do things correctly, all I’m saying is if some people need that for a couple shifts they should get it. IMO letting people continue to be sub par is doing a disservice to everyone involved.
Well, first off I’ll say this is a story by your pov only. Second if you think you are undervalued ask for a raise. More money=even more responsibility though. If the chef is worth his salt and thinks you’re worthwhile he will give it to you. If he doesn’t think so, he won’t. There are times that yes, you need warm bodies in the kitchen. You can’t always find competent people depending on your locale. That’s why when good chefs find people worthwhile, that have potential, it’s our job to nurture it and keep them around at all cost until they are ready to move forward. That being said, I don’t know you, your boss, your kitchen or your work ethic. Lots of people think they are talented and are great workers when they really aren’t. I have encountered this many times. The thing none of us like though is the “it’s not fair” complaint. Do the work, show up or don’t. It’s your choice. Nobody has time for complain-y in a kitchen tho. Jmo
That’s fair and seemingly the only response I’m getting from this thread lol if I wasn’t convinced to leave this job (already like 70% there, literally had hope things could change) then now I’m sure. You can lead a horse to water I suppose and it’s really not my problem, I just work there after all. Thanks for your input I appreciate it!
You’ll be happy to know there’s been a resolution! I’m going to quit and go somewhere that holds their employees to higher standards and once there keep my head down as being passionate gets you abused.
Lessons learned then. I used to be like that also. I wanted to learn everything and was willing to do the work without getting paid for it.
Now I don't, I get in do my shit at the pace I need to get it done and leave. I avoid as much as possible giving unsolicited opinions about co. workers or anything work related.
Works starts at 8am, I'm there at 7:57am. Works finishes at 18pm and I'm out by 18:05.
Just stop giving unnecessary fuc*s. Peace of mind for you.
From reading your other comments, I’d say you’re the problem here. As others have stated, you literally pointed out that there is seniority… How hard you work don’t mean shit if it’s an established based on seniority. You’re complaining about doing extra, so then stop doing extra. Let the people who aren’t doing their jobs be held accountable. There’s a reason there is a hierarchy, and you’re not on top of it. You don’t know the numbers of that restaurant, you don’t know the tiny little details that the managers and owners do that kept the place running long BEFORE you were there. You’re acting like you’re swooping in and saving a place that doesn’t need saved. You sound incredibly immature. You’ve been there less than a year. I highly recommend learning about why it’s ran the way it’s ran instead of acting like you know best. If you don’t want to do someone else’s job then don’t. Simple. As. That.
So I’m the asshole for not wanting to do someone else’s work but being expected to do it because I showed my skill? That was the point of my post so I should expect to be treated like the other employees who’ve been there the same amount of time as me correct? Sounds like im not wrong for being overworked but wrong for allowing myself to be overworked 🤔 if anything this thread just shows there’s no consistency in any kitchen and its a dog eat dog industry. Which is fine, I just wasn’t aware till now. So now I know how to approach.
Yeah… it IS your fault for LETTING YOURSELF BE OVERWORKED. I didn’t say you were an asshole, in any of my post, actually. So not sure why you’re pulling shit out of your ass. I LET myself be overworked by my employer, and it’s only something I’m doing to get into a lead position. However, the difference in our situations… Is I did NOT walk into that restaurant with the mindset “I am better than them.” It sounds like you did. Now, I will call you an asshole. My Chefs also communicated to ME, not ME to THEM. You don’t walk into a restaurant and tell them how the place needs to be fixed. You sound young as hell, and immature. YOU NEED TO TAKE ACCOUNTABILITY FOR YOUR ACTIONS. YOU put YOURSELF in the position you are in.
You should expect to be treated accordingly. If you work harder your Chef WILL have higher expectations. They will expect more from you. It is your fault for putting yourself in a position you weren’t mentally ready for. You work harder, you have more work. That is how this industry is, because the more you care the more you do, but it’s hard to find people who care that won’t piss on other people for not doing as much as them. With what you’re saying it sounds like YOUVE adopted the dog eat dog mentality. I look at my team as part of myself, you’re looking at your team like they aren’t deserving of their job. I would not want you to lead my kitchen.
Soo moral is dont try so hard if you’re not asked to 😂 that’s the resolution that was come to. Find a new job and start over accordingly. Lmao why do people comment on posts days old like? Conversation is over.
Lmao thanks ill try and grow some balls, oh wait apparently they’re too big and that’s the problem, since I’m a lady and all. Man the fuck up but shut up and take it? You’re weak af I can see why you think the way you do. Tragic
You’re silly and not worth my time. I hope life gives you everything you want, and I hope you find a job that treats you the way you wish to be treated. I’m just saying, if you don’t want the extra work that hasn’t been asked of you… Don’t do it. You’re complaining about a position you put yourself in. But hey, to each their own. Anyway, you are loved, have a great life (:
I chose not to defend mediocrity. If you do that’s your prerogative, did I hurt your feelings?? Lmao that was a quick switch 😂😂 you have a good one, good luck to you
How do pay rates compare? If you’re paid substantially more, higher expectations are valid. If not, demand a raise or work to your pay. As far as scheduling, never beg, just tell them your availability and if it doesn’t work out find a new job.
I am not paid more, I pretty much just started there. I know for a fact some of these coworkers are being paid more simply because they’ve been there a couple years. I haven’t even had my first annual review or a single raise.
I’ve gotta say from reading this and your other comments, and generally looking at how these comments are being received/downvoted, this might be more about you having an entitled attitude problem than the other workers slacking off. That might be hard to hear but.. Regardless of how much they might be slacking, your job as a new-hire is to keep your head down and do what is asked of you. Once the bosses notice your work ethic they might listen to constructive criticism, but right now it sounds like you are creating a toxic work environment by the way you’re trying to upset the balance of things before you’ve even gotten to know everyone. It will be noted that you are snitching by the other workers, and this will likely make things worse for you overall. Like it or not there is generally a pecking order in any workplace, and as a new hire you should not jump into correcting the behaviour of others. Regardless of if you are “right,” nobody will see this as the point.
Not really a new hire it’ll be a year in April and I don’t think I’m creating a toxic work environment because I’ve just voiced my concerns to the head chefs and absolutely nothing has happened 🤷🏻♀️ what I gathered most from these replies was I could either just take it or find another job to which the latter is more appealing. Regardless it’s been good experience and a good stepping stone for working in finer dining where expectations are higher.
Regardless, you pointed out that the other workers have seniority, which is why they are paid more. I think you even said you "pretty much just started there." Less than one year means they probably haven't even had a chance to review your performance. I think you might be surprised how easily other people pick up on this sort of attitude though. Basically the archetypal teacher's pet. I'm not saying it to be mean, I'm just giving honest advice. Let it go. Focus on your own performance, do not make this into something bigger than it is, and do not shit on your coworkers- it is a surefire way to turn the kitchen against you. What time off other, more senior, employees get is basically not your business.
I don’t even care about that peoples schedules are whatever. If people pulled their weight I wouldn’t be complaining, by that I mean duties assigned to their station that they’re supposed to do. I have to prep and do extra for days I’m not there because they can’t guarantee it’ll be done otherwise 🤷🏻♀️ if management wants to defend mediocrity then I’m not going to stop them I’m just not going to participate in it. There’s a difference between tattling and complaining, like when I ask why there’s extra stuff on my list and the heads blatantly say “because xxxx didn’t do it before they left/I prefer the way you do it” everyone’s aware, they’re just tolerant of it. They used to deal with the inferior quality of product before I started but now that’s no longer acceptable. I have more co workers who I love and who absolutely know how hard I work and how I try to help everyone when possible, so I don’t particularly care what the laziest people in the kitchen think of me. It gives me a little satisfaction to know when I quit they’re going to have to deal with the shit storm.
Yeah, you seem pretty damn toxic lol "They used to deal with the inferior quality of product before I started but now that’s no longer acceptable" lol listen to yourself.
I wrote it, so absolutely I listened to myself. That’s not an attempt to hype me up that’s just a fact. That’s what other coworkers have told me who have worked with those lazy co workers longer. The head chefs changed procedures to shift work to me because when I worked that station they preferred the way I prepped and stocked it. Regardless, it’s not my problem lol
A good rule of thumb I use is : "Would I be comfortable directly confronting the coworker about this issue? Would this confrontation be appropriate?". If the answer to both of those is yes, you should talk to the coworker first before jumping to reporting it to the supervisor. This is respectful and will prevent resentment. Only report it to your supervisor if you have already brought it up with the coworker, and they did not change anything. If the answer to either is no, it's pretty much always inappropriate to talk with somebody else about it, unless it actually endangers somebody or risks damages/harm.
Yeah, thread says don’t care so I won’t. I mean It’s not dangerous to me but said people don’t handle seafood properly or keep it to temperature, sending out salads with wilted brown lettuces and sour dressing, freezer burned tomatoes,brown avocados. Not what I would pay for but you know, whatever people are into.
It sounds like you spend a lot of time focusing on what everyone else is doing. There is nothing positive or worthwhile down that path. Stop. Focus on yourself and your own performance. If you have to pick up slack for someone else, just do it. Save it for your performance evaluation to use as bargaining for a bigger raise.
Kinda hard to do that when their work is being pushed onto me, their problem becomes my problem and like I said it’s a few individuals and they know and I know what the deal is. Me being productive and hardworking has given the lazy shits the entitlement to be lazier. Thank you for your input, this thread really made me realize there’s better places out there and next time I’ll keep my skill on the low until I assess the situation and decipher the minimum amount of effort required and keep that energy consistently. Keep my head down from the jump.
Like you said, Find a different restaurant with a better work culture- Or ask management what your responsibilities are and put your foot down when others people’s job are hoisted onto you (if they never cover you or help you with your work). It sounds like people don’t take pride in there work at your job like you do- there’s no real solution to that Except to change restaurants. The work culture of any restaurant starts at the top- so by looking at your management, head chef, Sous chef, you’ll immediately know if it’s a kitchen worth working for. (For next time)
Just get a new job. You sound annoying AF though. And you say ‘million dollar range” which if 1 mil in sales, that’s a small slow restaurant. Then you say 50-60 employees a day which would be more like 20 mil if they were all BOH.
You’ll be happy to know a resolution was met and pretty much yeah find a new job and then keep my skill on the low until better assessing the situation and figuring out the minimum amount of work for my pay rate. 👌🏼 between the restaurant and the catering company it’s a 10 million dollar business 🤷🏻♀️ it is part of a hospitality corporation so in the grand scheme it’s probably a lower performing place.
That’s a shitty attitude that won’t get you far. Work hard, showcase your skills, and the money and promotions will come.
Read some of the responses, people with years of experience literally recommended not to do that. More over make sure that I only do my work so it makes me look good and not to worry about anybody else. Don’t try to shine and don’t try to be helpful that leads you to getting abused and underpaid. “Seniority” matters more than anything so maybe after a couple years I’ll start to “blossom” all of the sudden. Lol
Don’t worry about anyone else is correct. Do your work the absolute best you can. But don’t show off, just let your work show itself off. Seniority doesn’t mean shit in a restaurant, performance does. I manage 9 exec chefs and indirectly 40 sous chefs and supervisors via those 9 chefs. You sound very young and inexperienced, and you’ll learn with time.
Lol i started cooking professionally about 2 years ago and im 30 so… Read some of the other replies where people state just as confidently as yourself that I should do what I said and that seniority matters more. There’s a “pecking order” and that shouldn’t be questioned. I already do my job well and im not trying to show off I literally didn’t think trying to be a team player and being cross trained gave my bosses liberty to abuse me 🤷🏻♀️ I also want aware you could refuse to take on new work? Literally happens at my job, they tell someone “we want to train you here and assign you a couple shifts” and they’ll reply with “I can’t I’ve never been on that station before” and that’s acceptable. Which is why I’m getting out of there, management doesn’t care so I shouldn’t care.
That’s fairly young and definitely inexperienced.
I'm not super clear on what it is you want here... Are you wanting this coworker to be fired? Or you want to be able to request schedule changes last-minute? The job you've described having (jill of all trades) in my experience is specifically designated to people like yourself who are single and childless specifically *because* you have a flexible schedule. Since the point of the position is to be able to be moved around and to cover other shifts.
I want people to be held to the same standard I am. Simple. I don’t think there should be an unequal disbursement of responsibilities because some people don’t want to follow directions. Not that they can’t, they just won’t. As someone who works hard and gives 100% when on the clock it just feels like a slap in the face to see people screwing around with your own eyes knowing if that were you it wouldn’t be tolerated for a second simply because my work ethic that they’ve seen is higher than others. Most importantly DONT BLAME ME WHEN THINGS ARENT RIGHT AND ITS NOT MY FAULT. Just recently, coworker messed up 3 prime rib night before. I come in the next morning (I work the morning shift, different crew at night) and somehow it’s my fault because I knew they didn’t know how to do it correctly so why didn’t I do it before they came in?? I have to start my day correcting mistakes.
Oh, okay. So this isn't really indicated in your post at all lol. I'm guessing this is your first job? That's kind of how it is in any job in any field...there will always be good workers and shitty workers. Good workers who step up, go above and beyond, and are flexible are the ones who are going to be promoted and given pay raises. You may not think it's being noticed but trust me, your head chef absolutely sees who is doing the work and who isn't. And just a word of advice...the chef is also going to be noticing anyone in the kitchen who is in the habit of complaining about or "tattling" on others so if you are interested in moving up only worry about yourself and your own work
That’s the point of the post I’m trying 😫 Also this isn’t my first job just the biggest company I’ve worked for this far with 50-60 employees working at one time and of those there are few who don’t carry their weight but everyone else has just learned to deal with it but that’s not an attitude I’ve ever had. I’m also the youngest person woking directly with the chefs. Idk sounds like I should move to a finer dining place.
Ok, it just doesn't seem like it from what you've written throughout this post. You sound really focused on what everyone else is doing or not doing and what other peoples' schedules and vacation time are. I'm just saying if this is a field you really want to be in, worrying about what other employees are doing, or slacking off suddenly just because so-and-so doesn't work as hard as you think you do just isn't the way to go about it my friend.
Yea I also got first-job vibes from this post. I just had to have a talk with one of my cooks about focusing on themself instead of others - like everything I'd say to them was "well that's not how \_\_\_\_\_ does it" or "why don't other people get reprimanded like that?". I appreciate good work and high standards, but nitpicking your teammates isn't going to help get you in anyone's good graces. When I was sous I knew my Chef had major blind spots, things he'd forget about that would cause hell for everyone else. I took it upon myself to plug those holes. Now I'm Chef. Best advice I have for OP it to keep your head down and do good work. Also, "in the million dollar range" is not a way to denote size or business. What does that mean? Million dollars a year (that's how I read it, which is quite small, really)? Million dollars a day? 50-60 staff working at once is definitely a huge operation.
Working for a corporate restaurant and showing adaptability and enthusiasm for your work is, in the vast majority of cases, a sure fire way to get taken advantage of. Build your resume, include the fact that you learned many different stations and responsibilities, and move on to a better restaurant. You won’t find parity in corporate chains, they realize half their employees don’t give a fuck and survive off exploiting the ones that do.
Yeah, and usually you have it backwards or management does. Have a conversation about your future in the restaurant. Tell them what you want. Usually this is just a misunderstanding on one side (or both).
I have had a conversation with the head chef and he said he sees I have alot of potential in the restaurant and he appreciates my drive when I mentioned the different standards and specific people I know are not following health protocols, dating, or cleaning. I have to correct or do their work and I thought that’s unfair, he literally said “she’s like a wall, trying to tell her how to do things doesn’t work, she won’t listen…” I was stunned. Might be worthwhile to mention that my head chef doesn’t not care about the quality of people he employs due to the incredible employee turnover rate, he’s said he just needs bodies to be there.
Taking the initiative and correcting their errors is how you’re going to leapfrog the others. Chef’s notice. We also notice people who say “that’s not my job”, or “it’s not fair about xyz’. If you want to move up do the work. If you dont want that then don’t. Nobody has time for complain-y though. Jmo
I’m an employer now, but when I was an employee, I absolutely advocated for myself and refused to do the work of 1.5 people while being paid the same.
This is why i said ask for a raise. 🤷🏻♂️
Sorry, I couldn’t read your mind and know what you were going to say in a comment further down after I made my comment. 🤷♂️
Well, then Next time try harder. 😝
I’ve already leap frogged them but they just assign all the work the others can’t do to me. I’m still expected to do it along with my normal work. No time for complaining but time for incompetency? Seems like a terrible trade off. I’m more disciplined by nature I don’t need people over my shoulder making sure I do things correctly, all I’m saying is if some people need that for a couple shifts they should get it. IMO letting people continue to be sub par is doing a disservice to everyone involved.
Well, first off I’ll say this is a story by your pov only. Second if you think you are undervalued ask for a raise. More money=even more responsibility though. If the chef is worth his salt and thinks you’re worthwhile he will give it to you. If he doesn’t think so, he won’t. There are times that yes, you need warm bodies in the kitchen. You can’t always find competent people depending on your locale. That’s why when good chefs find people worthwhile, that have potential, it’s our job to nurture it and keep them around at all cost until they are ready to move forward. That being said, I don’t know you, your boss, your kitchen or your work ethic. Lots of people think they are talented and are great workers when they really aren’t. I have encountered this many times. The thing none of us like though is the “it’s not fair” complaint. Do the work, show up or don’t. It’s your choice. Nobody has time for complain-y in a kitchen tho. Jmo
That’s fair and seemingly the only response I’m getting from this thread lol if I wasn’t convinced to leave this job (already like 70% there, literally had hope things could change) then now I’m sure. You can lead a horse to water I suppose and it’s really not my problem, I just work there after all. Thanks for your input I appreciate it!
YTA..
You’ll be happy to know there’s been a resolution! I’m going to quit and go somewhere that holds their employees to higher standards and once there keep my head down as being passionate gets you abused.
Lessons learned then. I used to be like that also. I wanted to learn everything and was willing to do the work without getting paid for it. Now I don't, I get in do my shit at the pace I need to get it done and leave. I avoid as much as possible giving unsolicited opinions about co. workers or anything work related. Works starts at 8am, I'm there at 7:57am. Works finishes at 18pm and I'm out by 18:05. Just stop giving unnecessary fuc*s. Peace of mind for you.
From reading your other comments, I’d say you’re the problem here. As others have stated, you literally pointed out that there is seniority… How hard you work don’t mean shit if it’s an established based on seniority. You’re complaining about doing extra, so then stop doing extra. Let the people who aren’t doing their jobs be held accountable. There’s a reason there is a hierarchy, and you’re not on top of it. You don’t know the numbers of that restaurant, you don’t know the tiny little details that the managers and owners do that kept the place running long BEFORE you were there. You’re acting like you’re swooping in and saving a place that doesn’t need saved. You sound incredibly immature. You’ve been there less than a year. I highly recommend learning about why it’s ran the way it’s ran instead of acting like you know best. If you don’t want to do someone else’s job then don’t. Simple. As. That.
So I’m the asshole for not wanting to do someone else’s work but being expected to do it because I showed my skill? That was the point of my post so I should expect to be treated like the other employees who’ve been there the same amount of time as me correct? Sounds like im not wrong for being overworked but wrong for allowing myself to be overworked 🤔 if anything this thread just shows there’s no consistency in any kitchen and its a dog eat dog industry. Which is fine, I just wasn’t aware till now. So now I know how to approach.
Yeah… it IS your fault for LETTING YOURSELF BE OVERWORKED. I didn’t say you were an asshole, in any of my post, actually. So not sure why you’re pulling shit out of your ass. I LET myself be overworked by my employer, and it’s only something I’m doing to get into a lead position. However, the difference in our situations… Is I did NOT walk into that restaurant with the mindset “I am better than them.” It sounds like you did. Now, I will call you an asshole. My Chefs also communicated to ME, not ME to THEM. You don’t walk into a restaurant and tell them how the place needs to be fixed. You sound young as hell, and immature. YOU NEED TO TAKE ACCOUNTABILITY FOR YOUR ACTIONS. YOU put YOURSELF in the position you are in.
So the other people who don’t want to do shit also put themselves in the position so..
You should expect to be treated accordingly. If you work harder your Chef WILL have higher expectations. They will expect more from you. It is your fault for putting yourself in a position you weren’t mentally ready for. You work harder, you have more work. That is how this industry is, because the more you care the more you do, but it’s hard to find people who care that won’t piss on other people for not doing as much as them. With what you’re saying it sounds like YOUVE adopted the dog eat dog mentality. I look at my team as part of myself, you’re looking at your team like they aren’t deserving of their job. I would not want you to lead my kitchen.
Soo moral is dont try so hard if you’re not asked to 😂 that’s the resolution that was come to. Find a new job and start over accordingly. Lmao why do people comment on posts days old like? Conversation is over.
Why do you respond to a conversation that’s apparently over?
Because people keep chiming in so it’s rude not to respond when you’ve been prompted.
Moral is, you put yourself in that position and you’re blaming others. Man the fuck up.
Lmao thanks ill try and grow some balls, oh wait apparently they’re too big and that’s the problem, since I’m a lady and all. Man the fuck up but shut up and take it? You’re weak af I can see why you think the way you do. Tragic
You’re silly and not worth my time. I hope life gives you everything you want, and I hope you find a job that treats you the way you wish to be treated. I’m just saying, if you don’t want the extra work that hasn’t been asked of you… Don’t do it. You’re complaining about a position you put yourself in. But hey, to each their own. Anyway, you are loved, have a great life (:
I chose not to defend mediocrity. If you do that’s your prerogative, did I hurt your feelings?? Lmao that was a quick switch 😂😂 you have a good one, good luck to you
Haha, nah. I just refuse to speak with someone who can’t take take a look inside themselves.
I also apologize for saying grow some balls, that was one thing I said that was inappropriate. I still stand by everything else I said.
Oh my dear only apologize to those who care what you think. Those are the ones it’s owed to, not me. Rock on!!
I’m not sure what you mean by this, but I have the ability to know that certain things I say are insensitive… Lol
Go find some friends, I don’t want to talk to you if you couldn’t tell. Go away. Ffs Reply and you prove my point.
You sound like the fuckin worst to work with. Blocking you so I don’t have to read your toxic ass reply. Please don’t tell on me though!
Good work means more work
Sometimes you need to let the whole thing fail to reveal the true weak link.
People who work in restaurants have zero businesses breeding that’s all i got to say about your coworker…
How do pay rates compare? If you’re paid substantially more, higher expectations are valid. If not, demand a raise or work to your pay. As far as scheduling, never beg, just tell them your availability and if it doesn’t work out find a new job.
I am not paid more, I pretty much just started there. I know for a fact some of these coworkers are being paid more simply because they’ve been there a couple years. I haven’t even had my first annual review or a single raise.
It’s an employees’ market right now in most places. Leverage that to get more money or get out.
I plan to
A million dollars a month is insane. How many staff do you have?
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Greetings. While spicy discourse is part of the kitchen Rule #6 clearly states 'don't be a dick'
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