Industry Thread

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mother's day is coming

>>8920564
Just put in my notice. Time for my CS education to start paying me back.

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Lead line reporting in.

>>8920573
Hell's bells toll this Sunday, amazing how many people come out and how much of a big deal Mother's Day is, whereas Father's Day may as well be an afterthought, but god forbid you don't take your mom out for dinner. Making something nice from scratch would be a much nicer gesture anyway.

>tfw new chef/owner offers me a couple beers at the end of the night a few times a week to chat before closing up, and even has the FoH tip out the kitchen

Feels pretty good.

>>8920875
tipping out the kitchen is fucking bullshit
kitchen should already have high enough hourly income

Fuck you all
t. dishcuck

>>8921662
>tipping is fucking bullshit
>employees should already have high enough hourly income

Fixed that for you.

>>8921662
there's no way any cooking job can match all the free money servers get.
even a a shitty place servers take home at least 200 a day in tips for practically no work

>>8921949
This.

Best line\prep rate in my city is 18\14. Servers make 25 easily, 300 a night minimum

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>>8920573
Dishbitch reporting in, pulling doubles all this weekend and they just opened the patio up so that is an extra 80 heads. Only saving grace for this weekend is the bar down the road, Hello liquid lunch.

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>you've been with us so long and work well so we decided to up your pay
>from $11 to a WHOPPING $11.50
>mfw
can't wait to go back to school

>>8922164
>tfw always get your pay upped by a buck an hour, inside of ninety days no matter where you work because you bust ass

>>8921949
bullshit, i walked with $40 in tips last night
though usually I make about a bill

>>8920647
your best bet will most likely be trying to apply to other places

just my experience, but once a place has you bussing and foodrunning they tend to want to keep you there as they are annoying positions to fill. There are always tons of waiters applying for positions.

>>8922152
F

>>8921662
I think it might be illegal actually. There was a class action suit in my state for similar practices in a restaurant.

>>8922404
It is illegal. When it passed the servers at my work were cheering, making fun of the cooks, etc. So the owner immediately changed everyone's job title to something neutral, and forced the tip sharing again. Fuck front of house.

>>8922420
you have no idea how painful customer service is
those tips are blood money

>>8922424
true. i worked FOH for a few years. at least BOH actually got along. it's cutthroat horseshit out there. plus, BOH don't have to deal with the general populace, a.k.a. entitled, walking garbage people.

not that i think 25/hr is justifiable AT ALL for waiting fucking tables. shit is laughable to me. you entire lot deserve to make 20 or less/hr. your effort is not that important, trust.

>>8922648
fuck you commie scum
i deserve every red cent I can squeeze out of these chucklefucks

>>8920870
dads would rather stay in with a six pack and a steak. parading around town is a female thing

>>8922838
could you imagine taking your dad out to dinner for father's day?

how weird would that be? i wouldn't want my faggot kid wasting that kind of money on me. just give me a phone call or some scotch.

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>>8920870
>>8920573
>work at a diner that already has a fuckhuge Sunday crowd
>could be dead all week, yu could fuck off all week but you better bring the A-game for Sunday
>mfw I forgot about Mother's Day

>>8922864
>>8922838
I always take my dad to Outdoor World and buy him something and Texas Roadhouse for dinner.

>>8920573
>work at bakery/restaurant
>the cake pre orders have been in and are coming in more every day
>still gonna be some fuckers pissed day of that we don't have a beautiful from scratch 4 layer cake ready for them the second they ask

on the side I'm also selling about 6 cakes to various people for the day, plus one for my own mama

>>8922864
I take my dad out for breakfast and make him a cake. Then later my sister will have him over for dinner and beer.

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>>8922878

>celebrating British Holidays

Stop dutyfree shopping in my country, cancuck.

>>8920564
>recently got a job boh
>usually before mainly did foh with some food prep on the side
>enjoyed the money from foh
>but wouldn't trade that shit for how easy boh is compared

it's honestly just chiller. Plus financially more consistent which I prefer. Some weeks waiting you'd make out killing a grand, other days dead nothing. BOH you make the same no matter what and it evens out.

Plus the place I work doesn't have waiters as much as everyone is a cook and whoever is closest will work register and we all take turns bussing and taking out food, customers get their own drink up front along with utensils and are supposed to bring their plates back but we still buss most of that. Anyway tips are split even and it's pretty great on top of 13/hr. But I've been mostly BOH since I bake a lot of the bread and pastries sold and shit's so fucking much better. I never got why boh fucks always said foh since it felt fine to me but now oh god I fucking get it and don't think I could go back.

Baker master race reporting in. About to head to work now to bake about 70 dozen croissants and pastries. I fucking love my job.

>>8921662
LOL. FOH get so shitty when I take the Tip on in house catering food. Like wtf did you faggots even do?? selfish fucking pricks!
>gibson me dat free money dawg

>>8921949
preach anyone, preach.

>>8923095
heeey

I like the early hours desu. It's very relaxing 5am in the morn sipping coffee smelling fresh pastries.

>>8923301
I've worked just about every bakery shift imaginable, overnights are my favorite. Generally alone, listen to p9dcasts or music, dance around, yell at the ovens, good times.

I was a production bread manager for awhile and I had to he at work at 1 a.m.. FUCK THAT.

>>8923322
I'm in at 4am regularly. I like it. I never thought I'd be a morning person but it's comfy af now. I'm alone for an hour, no traffic, oven is all mine and podcast it or dance like you say. Clock out just before lunch rush, day is young and I can get a lot of shit done.

I'm solo kitchen staff. can someone just fucking shoot me before I go into work this saturdayt

>>8922152
So confused by the idea of a dishwasher that seems to comprehend basic English.

I was a host in a redneck bar/roadside family joint across from a theater.

Fuck this industry.

>>8920564
New here, FOH vs BOH?

>>8920647
Samefag but dude leave. There's always someone to be a buscuck/runnercuck. They don't want you to be a waiter if you're one. You're never gonna get it anon. Apply somewhere else.

>>8923508
we have another white dishwasher also, but the other 3 are Mexican. From what I can tell the only time you get white dishwashers is if they are Desperate like in my case or there a convict.

>>8923078
i want your job so much

>>8923532
>
Oh shit, I get it now

Front and back, fuck I'm so new here

>>8923532
Front of House = FOH = Waiters, Bartenders, Hosts, Bussers/Foodrunners

Back of House = BOH = People who make food

Puppetmasters = Useless owners who haven't been involved in the business in years

>>8923574
I guess I'm back of house, problem is I work in a wank 2 star hotel so half the shit they microwave anyway and I work with a useless fucking head (Only 2 of us on anyway, me and him)

I want to burn those microwaves, he relies on them too much. As a "part time" (Not prep, literally part time) I burn more tickets than anyway.

Also anyone got a good recipe for cinnamon syrup? Instead of just reducing cinnamon sugar water down. Wanna bring in some awesome desserts since the boss has like 9 fucking kg of cinnamon.

>>8923564
no it's mine

>manager/owner knows what she's doing and helps out like any other worker
>whole crew is great
>clean af, chill, no drama
>might get a raise in a couple months

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>>8920573
reason number one im no longer a cook
stay strong

>>8922152
>>8923508
>>8923557
I used to be a dishwasher for Pizza Hut. Two months in, I literally went to the back door, slipped out and never returned, only to get my last check. Holy fuck never again.

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>>8920573
Can't wait for my fucking sunday morning shift. Fucking vietnamese people gonna bring their entire families to the vietnamese restaurant I work at, I don't even want to imagine what our reservation list looks like.

>>8920573

oh shit, business has basically fallen off until summer break so this will be a nice bounce back for once.

Slightly different situation as I previously worked in the dining hall during college. Rotated through various stations (dish room, dining room, stir fry, sandwiches, burritos, deserts, etc.) based on the assigned list. Chill days and busy days in between, but I felt satisfied doing the job. Our food services gets ranked on the top lists, and I was fortunate to be on the unlimited meal plan (and that meal rebate was a nice perk).

Godspeed to those anons working this weekend.

>>8923095
What got you into baking? I've always been interested in the science of it, and I'd love to do it as something on the side.

>>8924018
Couldn't hack it, eh?

>>8923574
>Puppetmasters
why are they always so fucking useless and annoying holy shit

>>8924165
Still got a drug habit, eh?

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I wash dishes for 9.13 an hour. The temp agency that just bought my old temp agency is offering 401k.

>>8924281
not that guy, but I went totally clean a few months ago cause I want to join the armed services.

it's not actually that hard
I admit at first I was worried about snapping at someone and raging out without muh weed and muh booze but I think it's actually easier to handle if you don't get all fucking grumpy at the end of your shift because you're hankering for a drink or a smoke

>>8920573
Im working breakfast on Mothers Day. We do about 500 on a regular Sunday. Can't imagine what Mother's day will be like.

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Assistant Brewmaster at memetastic nano-brewery reporting.

BOH and FOH, I make the beer and serve it too.

Dope gig. Never have to serve a real section (bartend tiny bar on side of Restaurant); Don't have to work fucking line in the kitchen.

>T. Foodservicefag for 10 of my 25 years

>>8923301
This desu. Not a morning person at all, but it's really chill being the only cook in the restaurant making bacon and eggs for people at 7 am as the rays of sunlight are just starting to shine into the dining room. Plus the coffee is still fresh.

I'm a jimmy John's delivery driver, am I allowed here?

>>8924470
>>competent hosts ever
>lmao nope
this is the worst
we do brunch every sunday and the fucking hosts manage to fuck it up every goddamn sunday.
we have people waiting outside for hours with empty tables all over the place and everyone getting pissed off it's fucking stupid and it means we seat people way late after we should already be breaking down the buffet and then the dinner guys get pissed off because none of the sidework is done so their stations are a fucking mess and FUCKING HOSTESSES REEEEEEE

this sunday is going to be an utter shitshow

>>8924516
Can you deliver fast?

>>8924315
What state allows fucking servers that hard?

>>8924776
>tfw serving in CA
i make $11/hr + tips

>>8924315
How much is GM salary for a place like this or chain restaurants in general? Do they usually hire from within or bring somebody new?

t. hoping to not have this shit job forever

>>8924803
I used to wait tables in Baltimore and it was fucking hellish dealing with all the ratchet niggers

SoCal is decent money and rude ass nogs are relatively rare but the living is very expensive here and it's infested with spics who can't speak english and don't tip white people

also the fagmafia in restaurants here is real

>>8924841
the gays run shit and will make your life hell if you don't play nice with them

>CDP: Vegetables and Sides
>Fine Dining
>Every menu item has something from my station
>Already booked to compacity

Kill me please, somehow all the hood fucks manage to go on these holidays, so I know there's going to be bullshit. I don't know how Tyrone and his baby mama's family can afford around 150-200 a head, EBT must be getting good.

>>8924910
Lol you're going down m8
Why has every menu item got something from your section?

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>>8924910
>>8924950
He's the dishwasher.

Why the fuck is tipping a thing. Who came with this bullshit.

>>8925009

>and then this autist tries to ruin another thread by turning it in to tipping thread #234234832352523523

>>8925009
it's a bribe for good service
if you don't want to tip expect to get the shittiest service possible

>>8920564
i hate front of house workers with a passion. they have one of the easiest jobs on the planet, make bank working short ass shifts then come in the BOH to bitch about their stupid highschool esq problems that im supposed to care about. FOH should make minimum flat and split all tips evenly.

>>8925179
BOH requires actual training and trades skill, FOH does not (yes I know there are exceptions). You dont go to school to become a waiter, you became a waiter because you went to school. FOH works a talentless job that is way overpaid.

>>8924702
I think I'm pretty fast

>>8925009
Its ironic that cuckservatives complain about hoodrats so much yet have so much in common with them

>>8925009
>Go to Japan
>Restaurants are always clean and attendants are always nice and helpful
>Tipping is not a thing in Japan so you just eat, pay, and go
>Come back to America
>Portion sizes are all unreasonably large
>Half of the time the attendant has some attitude
>Socially obligated to give this dunce a tip because employers pay them fuck all.
Can we just get rid of tipping and just get slightly higher menu prices?

>>8925824
Yea, I kinda agree, I like the fact that a number of places are deciding to do away with tipping. It the long run I believe it to be a change for the better. If you feel like your server went above and beyond and really feel like gifting them some cash go ahead. Its a gift at that point, and not a tip.

>>8920564
Is 25 too late to get into an apprenticeship?

>>8921662

Suck a dick. If servers can get a tip out for serving the food, I should get a tip for making the food.

>>8922152

As someone who used to be a dishbitch, I salute you. Just keep that head down, blaze through that shit and you'll be gold

>>8922164

Welcome to the service industry

>>8923493

What do you mean 'solo'? You're the only one staffed for Bob? Because that sounds like a shit deal

>>8924018

WEAK

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>mfw my work isn't open on Sunday
Sat will still be a bitch though. We have two chefs normally and one decided to walk off the other day. We haven't had time to hire a new one.

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>just learned I'm working a double on Sunday

One of my most relaxing jobs was working as a waiter and prepper in a tea house. Not many people came in during the day, but the food was always amazing. And the staff was quite friendly.

Doing anything always seemed fine. Washing some dishes, or layering out the food as needed, brewing the tea, etc. It was all nice and relaxing in a way. Plus the free food was a plus, and always delicious.

To be honest, I doubt I could handle a real restaurant job as any of the staff. Would be way to hectic and stressful.

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>now hiring part time dishwasher
>apply in person with resume

>move home
>work in small town Oldschool Italian joint for half a year
>owner is a fucking screaming Italian cokehead
>non stop screaming all night long in an open kitchen but no one cares
>calls his wife a whore bitch and no one bats an eye
>leave for a few months, tired of his volume
>come back after I realize small town and no other restaraunt worth my time
>everyone is now addicted to heroin
>kitchen zombies invading, FUCKING EVERYTHING up
>ask for a $5 raise because I'm the only competent one
>save up enough and move to the city and leave that SHIT hole once again

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>>8920573

>>8926170
this
>come in person between the hours of 1-2 and fill out an application

SATURDAY OFF MOTHER FUCKERS.

But I'm working a double over Mother's Day and all 3 restaurants my station (oysters/charcuterie) sends food to are completely booked out over lunch. Rippppppppp.

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I just got this job at a greek place about a month ago as a dishpig

Convinced them to let me touch the food, and have moved up to the grill. The owner called me in his office to tell me to "learn everything" because there may be a management position opening. This is while they are losing an executive chef.

The current executive chef likes me enough and have earned the respect of the kitchen staff...

Shit feels great, man.. I've been begging for someone to let me cook. Took 7 years, and many kitchens... but fuck... It feels fucking great now. Like dying and going to heaven Especially since it's a greek place. Some serious childhood nostalgia going on there.

So I'm in the process of applying for my first kitchen jobs.

The points imy stressing in the cover letter and cv are:

>I'm passionate about food and cooking, good for anow amateur cook
>I'm eager to learn and a fast learner
>I'm a hard worker and I'm used to long shift work (currently work in a 24hr breakdown call centre)
>am used to lots of standing up and cleaning (worked a few years as a pool lifeguard)

What else can I realistically add?

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>yfw BOH wants to do a deep clean

Baker master race, back again. Finally done with the week, only a few hours of ot this week, and I dont have to deal with mothers day. Talked with my boss about some new croissants, going to try to bake a cherry pistachio croissant and a salted hazelnut-topped nutella croissant (I know nutella is probably fucking meme, or whatever, but we can sell the tickets for 4.50 a pop to white cougars at the farmers market so fuck it.)

I fucking love my job.

>>8922424
>>8922648

As somebody who dishwashed, barbacked, bussed, waited, bartended, and was a short order fry cook, I can say without a shadow of a doubt FOH all day long. Customers are easier to deal with than their orders on the line.
As for the drama and bullshit politics, those are a product of your environment. You can succeed without it or even change it, believe it or not. So really, blame yourself for partaking not doing something positive.
At the end of the day, FOH has it easier, they're just largely slackers. They see the easy money, they take it.
BUUUUUUUT on the other side of the coin, we have to remember that we work in the same fucking building and deal with trials and tribulations all day/night. We gotta put this arguing behind us and have a drink together at the end of the night. Create a place of unity and you'll see the quality and tip out rise.

>>8929295
At one place inwas prepping at for a bit, the chef took volunteers on labor day to deepncpean. We worked free, but he offered anyone who came as much beer as they could drink. It was actually really fun. Got pretty day drunk, and everyone showed up (it was a huge boh staff, ten prep cooks and probably 13 people on thenline) so no one r3ally to work too hard. I spend most of the day scrubbing racks in the huge walk in. Good times.

>managers mother randomly dies (legitimately sad situation, even though I hate the bitch)
>eat 55 hours last week
>probably just under 60 this week
>thank Christ I stepped down from salary no too long ago
>have to pull a bullshit 10 today, BUT have tomorrow off
>managers first day back in 2 weeks tomorrow

Her mom fell while hiking and they declared her brain dead and pulled the plug. Again, I don't like this woman, but my folks are getting old so my heart does go out to her and her family. That being said, I'm legit considering just changing my voicemail to "manager, don't bother" and turning my phone the fuck off tomorrow.

Godspeed anons that have to work tomorrow and good luck with all the uppity queens you've got on your plate tomorrow. Mothers day is the one day a year FOH and BOY need to come together to slay a common enemy. FOH fucking tip out respectfully tomorrow and BOH, pfft boys you're in the shit. Best of luck.

>>8920564
Been a chef for 7 years. My advice is don't fall for the high end Ramsay/pierre white bs. Work as a chef, gain the skills you need, but never at the cost of your health or social life. To any young chef, you will be fed this fucking bullshit line about how working 16 hours a day is part of it, and you do it because you're passionate. That's all a fucking lie. If you love food, cook, but that doesn't mean you need to destroy the rest of your life doing it, learn to balance your life. All these long hours for 0 reward is doing is padding managements staff wage costs, it doesn't make you better at all. Don't get cucked by the industry lads, if you're smart, you can make it work with you, not be enslaved and used by it.

>>8929328
Myndude, agree 10p percent. I spent a few misguided years taking my work home with me in my head, working 50 hours a week on salary, and just generally punishing myself, and all I led to was a massive fucking drinking problem and depression.

Now, I still work hard, but I leave the work at work, and won't kill myself going in for extra work.

Someonday, I'll open my own place (want to bring actuwlngood pizza to this town,) and I'll have to kill myself with work for awhile then, but until I'm the one signing my paychecks I'm gonna keep it sensible.

>>8928592
Congratulations, anon! Keep the hard work up.

>>8920573
>tfw egg station for brunch
Trying to justify not commuting suicide tonight

>>8920573
i am off that day lmao

the bakery had like 50+ orders for cakes.

>>8921662
one of our waiters reported me to the owner because I helped take a womans fuckhuge catering order to her car, and she tipped me like 200 bucks.
He was all like dawg thats our tip.
lmao fuck you

>>8929252
This isn't something to add to your resume or application, but, make sure you tell them when you interview that you are willing to start with whatever and work your way up. Unless you have previous experience working with food you usually have to start as a busboy or dishpig and wait for a prep job to open up.

Also, and I can't stress this enough, when you hand your shit in, ask to speak with the manager/owner and give them a firm handshake. Tell them your name, and just be generally confident. A lot of places like it if you fill the app out in the store and give it to them right then and there, shows initiative.

sup anons

im looking for a part time gig, something like 6-10 during the week and whenever on the weekends. I work a full time job otherwise

can I grab a dishwash position with no experience or..?

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>>8929503
Thanks man, trying my best... This is a very well known restaurant in a large city. I believe one of the managers is causing problems for the restaurant and he doesn't even want to be there.

I know he thinks I am gunning for his job, but this is just how I preform and he's misinterpreting my intentions. It's really all up to him, if you know what I mean. But the other day, he said "You can have this restaurant...", this is the day after he moved into a house the restaurant earned him. Basically letting me know he thinks nothing of the reputation, the staff or the food.

I told him "the only change I'd make is putting my name in neon above the sign out front", letting him know I'd own it and love it as if it was my restaurant.

He didn't know what to say... Should be an interesting few months....

>>8929967
Yes. But if you're working dishes expect to be working for at least two hours after closing

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>>8929311
How does one bake with only FOH and coffeeshop experience?

These threads make me glad I don't work in a restaurant.

>>8920564
one thing I've always wondered is do the back of house slave-tier jobs pay more at nice restaurants? Like the dish washer and those types

I just re-heated quiche for a table. Server brought it back to me, customer complained that it wasn't hot and wanted to know if it was made fresh.
Yeah, right, we make quiche fresh to order just like everyone else. That will be about 30 minutes, sir.

>>8930429
apply at a bakery/coffeeshop kinda place, learn from bakers, move up

honestly I only had bartending/foh experience before my first bakery job but for years before that I got really into baking/cooking on my own. I went in to a place that was hiring and kinda bullshitted having more boh experience, then they tested me and it was pretty basic cinnamon roll that I did fine and just made sure to be clean. Got the job, the place took off well. Applied at a fancier place a year later, now working alongside people that have fancy ass chef schooling and I'm told I'm best at decorating and breads.

>>8930630
normies get out

>>8930658
most fancier restaurant hire straight up illegal grunts to do bussing/dishes and pay them trash

mainly to even out how much more they have to pay chefs

ime

>>8920564
As someone who wrangles and loads the stuff that gets delivered to some of you chucklefucks?

How the fuck do your customers not notice that your 'bakery' or 'cafe' is literally buying stuff from the supermarket, having it delivered around the back, and passing it off as 'fresh' food?

>>8922371
So you served out $200-250 on a Friday, sounds like the place you work in sucks

>>8929641
What a shithead

BOH reporting in.
Except my place is gay and calls it "Heart of House" for some stupid reason.

What's the worst aspect of your kitchen in terms of layout or equipment?

Last place I worked had the prep """station""" inches from the walk-in so you were constantly at risk of being hit by the door.

I worked on pastry and the Hobart had a broken peg where the bowl attaches so you had to literally hold the bowl in place while it ran. Would have to stand there for 7 minutes doing nothing every morning.

>>8931000
The drains on our sinks are annoying as fuck. Two of them don't close all the way so if you want to fill a sink up, you have to clog it with a rag.
And they don't open very much so when a lot of solid matter is running through them (i.e. cleaning out the fryer trays, people not scooping stuff out of bins before they put it in the sink, etc) you have to prop the drain open with a knife, which probably is worsening the first problem.

Also, we don't have a dedicated drink shelf or anything, so everyone just puts it on the prep table, which can make us fail our inspection.

>>8930761
But I work in a pharmacy. I feel bad for you lot since you pretty much get shit on 24/7 and have to work really hard

>>8931028
Protip: most corporate kitchen jobs are 9-5s but people will still bitch and moan because the work itself is labor-intensive and fast-paced.

>>8931022
>if you want to fill a sink up, you have to clog it with a rag.

Classic bullshit. Some owners just don't give a fuck

>>8931078
What is a corporate kitchen? Like for packing frozen food?

>>8931313
No, I mean like that trendy restaurant around the corner. Good chance it's corporately owned

>>8920564
this is for americans only i assume cause no one else knows what the fuck FOH and BOH means.

>>8920647
dude, you have fucked up your life pretty bad if you're TRYING to be a waiter. waitressing requireas literally nothing except a bit of common sense
no offense intended, i just think you should aim a "tad" higher

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>>8920573
>tfw when off mothers day
>tfw working prep next day

>>8931000
racks in front of the doorway

and just that it's so small

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>>8929957
News on this

Sent an application this morning, to three Japanese places.
Got an email from one for an interview monday and then randomly a call from another during my work.
Had to run down when I finished at 11 from the current job and had a kinda weird interview with an intense guy.

Lots of random talk to he manager on the phone (after saying chances were I would be washing dishes with maybe a chance if making sauces in a few months) and they offer me a 45 hour a week contract for the sushi section.
After a few months I'm going to learn to filet and de bone fish etc

Fairly excited desu

>>8924150
What university?

>tfw working mother day
>but its a wings/sports bar place so I don't think it will be too busy

>>8930772
This. " new american casual fine dining" places treat most of their employees like garbage

>>8931313
Shitty (((sysco))) chains that serve food for the sheeple

>>8931393
I dont live in a flyover state i live in nyc where even the most basic shit wants 3 years experience minimum

>>8920573
I work in an upscale retirement home. Tomorrow is gonna be great!

>>8920573
dishslave here, glad day 1 of mothercon is over. Can't wait to have the 2nd day over with. Knowing my place, I know I'll probably have to help prep/bake and help with FOH when I get there

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>>8931625
UGA.
Food Services is in-house, self-funded, and has no mandatory meal-plan requirement, which means it has to be damn good or else. They are always looking to improve, and in the one year since graduation, they rolled out those Coke Freestyle machines, revamped one of the food courts, and started a food truck. If I return next year for my MPA (also placed in the top ranks), I will strongly consider returning to a meal-plan.

>>8932094
be strong homie

day one was a shitshow at my place
day two is going to be even worse
we run a brunch buffet (that always runs late) that's booked solid and the dinner is booked solid as well. I don't know what management is thinking, brunch is going to run well into the dinner service and we have to break down the buffet before any of the dinner tables can really be sat, and they didn't give us any time in between seatings to break down and set up.

>>8931000
I used to cater outdoor music festivals, working the flat-top slinging burritos and bacon egg and cheese sandwiches and other basics.

One show was completely rained out, we had two or three inches of standing water under our tent which really freaked us out because we had electrical lines running all over the place. Ended up having to dig makeshift drainage ditches all around the tent with an outflow down a nearby hill.

I'm surprised I didn't get trenchfoot that weekend, working from like 7am til well after midnight feeding stoned hippies sopping wet the whole time.

>>8932286
holy fuck dude when you said high rated i thought you might be uga.
Im the jimmy johns guy, work at the one on college station.
Ive had the food truck but Im not so sure about it, p expensive for what you get

>>8931381
Aren't you fucking dense. If you would read the thread and apply an ounce of thought FOH clearly means "front of house" meaning server's, bartenders, hosts, etc and BOH is kitchen crew.

And us Americans are apparently the stupid one's.

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>tfw dishfag
>tfw I don't have a shift tomorrow.

>>8931574
congrats anon

>>8932427
Yup, former student worker at O-House. I have read that the food truck is pricey, and frequent shifts assigned at O'Hacienda has taught me well with preparing Mexican food.
I lived walking distance to the Baxter location and found it useful during that time when they closed the dining halls for Sunday dinner. My area had zero franchises until a couple years ago. The fast subs and fast delivery do make it stand out among the other sub chains, that's for sure.

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>>8932471
>tfw busscuck
>tfw double shift tommorrow starting 9am

>>8920564
>Americans are apparently the stupid

The truth!

Ill just be over behind the bar making more money than anyone in house for half the work because I developed a fairly easy skill set and dont have social anxiety.

Ill also sneak shots to BOH after rushes so that i stay tight with the kitchen.

Also: fuck servers.

>>8932640
BOH prepcuck here, I always like bartenders more than other FOH fucks because they never complain and tip out more often.

You guys are truly gods among mortals. I will always hook the bartender up with free food and non-menu meals, other FOH shitters be damned.

>>8931000

I've never worked in a kitchen with perfect equipment/a perfect layout.

There's literally always some piece of equipment that barely works and a general lack of "adequate" space.

I got a job at whole foods making bread or some shit. Am I part of the club?

>>8932704
no

>>8932704

My ex (who had a bit of real experience) got hired as a cook at WF and didn't go back after the first day of orientation... said it was complete overcontrolled corporate BS, and that kind of thing wasn't normal to hear coming from her.

Industry means industry.

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>yfw you get hated on by everyone because you tell the truth and call out shitty line workers on their laziness and sloppiness
>the people that agree with you and think you are in the right are too chickenshit to say anything
>one of the few people that just wants to get the orders out as quickly as possible, clean when closing so everyone can get out as quickly as possible and makes a concious effort not to give everyone a side of fucking norovirus

And I have to work all day on Mother's day with these shitters. Fuck me.

>>8932803
I worked at a store years ago that was a lot like what I imagined an independent Whole Foods would be. It was a grocery but had a ton of local meats, cheeses, and veggies, a huge beer and cheese selection as well as various hot and cold foods that were all handmade. We had a wood fire pizza oven, sushi station, wok station, hot bar, cold items of all kinds, and a full sized kitchen.

Whole Foods came along and tried to buy the store and initially the owner refused until WF said to either sell or they would build on the lot across the street.

It was incredible how much it changed once WF took over. Sushi that was all done in house by trained chefs was outsourced, all of the food stopped being made in house and came in in bags that you either mixed together or heated up and dumped out. They dropped the local suppliers for their suppliers. made everyone wear those fucking metal gloves, stole a bunch of recipes and claimed them as their own, completely abandoned the 10k wok station the owner had put in, etc, etc. It was fucking horrible. Everyone who could leave did and now its staffed by a never ending supply of college kids instead of trained career chefs and butchers. Its really a shame too because it was a great store before and an awesome place to work. After seeing everything I did I would never support WF and the only thing worse than their food is their policies.

>>8932807
Sounds like its more of a problem with your Chef than your coworkers IMO. I'd never let that shit fly.

>>8932814

>made everyone wear those fucking metal gloves

It was like 5 years ago, but I definitely remember her mentioning the gloves - and she wasn't the kind of person to flake out and just not show up for the second day of a new job. She was just completely disillusioned after the first day and came home convinced that it would be a horrible place to work.

>>8932817
The chef is also a spineless enabling faggot.
>lazy coworker gets a small percentage of tips
>cries about how "hard" he works
>chef caves in and gives him the same amount of tip percentage he gets

At the restaurant I work at, you're supposed to learn all of the stations and be able to work on all of them THEN you get a larger tip portion like the chefs. I don't ask the head chef because I only know 2 stations and a bit on the third one. The guy in question only knows 1 that he does a half assed job in.

The only reason why he's around is because we're "shortstaffed" when I've personally seen 8 new people at the kitchen in the past 3 years. Everyone here is servile as fuck, the last head chef got away with literally buying a new Mercedes with stolen tip money which everyone knew was being unjustly taken away from them.

>>8932829

I still had the shoes they gave her and all her orientation material in the back of my car over a year later when we broke up... she literally just never called in, never showed up, and ignored the calls from the gm, or whoever was training her.

I thought it was crazy of her to be so unprofessional, but apparently the first day depressed her so much that she wanted nothing to do with WF after that, and we met on the line in a real kitchen, where we were treated like shit and made less than her WF starting wage would have been.

>>8932835
Sorry to hear that, man. It sounds completely fucked. I've never even heard of anywhere where the chefs got tipped out. Most of the places I have worked didn't even tip out the cooks.

I absolutely hate that shit, none of my cooks get tipped and we make it a point to say that tipping the FOH staff should be done for exemplary service at their discretion and nothing more. I pay all my servers a real wage and because of that I have a servers of a lot higher caliber IMO and I pay my cooks well too but most of them stay with me for years except for the kids I rotate through with other restaurants in the area for training. Sometimes I will take one of them on full time if someone leaves but it doesn't happen often.

>>8932839
Luckily we didn't get any shoes or anything like that. I'm very particular with my work shoes. They did give out uniforms but only one set of each and you couldn't wear your own which was shit because I paid good money so I could have good pants and a nice coat that wasn't 100% polyester.

I completely understand where she was coming from though and it was definitely a smart decision on her part. Any real CP would go crazy working at WF.

Literally all of the managers including store managers and the like all left within 6 months of the buyout. It was awful.

>>8925873
It really depends on what you want out of it. If you just want to work in restaurants for the rest of your life and maybe get a sous or exec position down the road at some random place and make 50k or less a year then probably not.

If you want to get on as an apprentice and work in great restaurants and possibly run or even own one then its unlikely. Its not impossible if you really work at it, make the right connections, and have a bit of luck but its certainly not easy starting 5-10 years behind everyone else.

You're probably going to find a hard time getting anyone to take you on as a genuine apprentice or even letting you stage because of your age and zero experience. You'd most likely just have to take a normal job at a random restaurant instead.

Unless your heart is really in it and you don't mind the work my advice would be to keep working at whatever career you are currently in and keep cooking as a hobby.

A lot of people think because they like to cook and like food they would be great working in a restaurant but its really completely different. Similar to how you wouldn't expect an average amateur artist to work full time as a commercial painter or a hobbiest woodworker to pursue a career in carpentry.

I work as a linecuck in a bar right now, there's not much around here, mostly shit like Red Robin and Applebees. I'm sick of mexicans and (((kitchen managers))), where could I possibly find a good restaurant?

>>8932961

>where could I possibly find a good restaurant

Um, in a city or a resort location?

>Mother's Day lunch service starts
>"okay, this is going to get rapey"
>About 5 minutes in my docket printer stops working
>I'm supposed to be receiving dockets from three restaurants, but I'm getting nothing
>[PANIC]

Worked until closing, still wasn't fixed. For some reason the only fix they could get was for them to print my dockets through the bar, and only for 2 of the restaurants. Fun times.

>>8920573
fuck me here we go

>>8929328


Fuuuck yes! I don't understand how some cooks think they have to be such a slave for their work. I get the passion, I guess too, but we got lives outside the kitchen and you do yourself no service being a head down yes man all the fucking time

>>8930962

Ignorance is bliss

>>8932601
see we get complaints about the baxter location tho, theyve apparently gone to shit. We arent the same franchise so nothing to really do but tell people to come to us instead

>>8932803
orientation was a fuckin trip
im just there to make some more money and because my old deli job was shit
once i finish school im going to be a bus washer anyway so im not going to make that shit a career

>>8920564
Lads, I have fairly long hair, and am going to an interview next week(for demi cdp), they'll expect me to bring my own equipment, and, I assume, hair covering/binding. What's a good, flexible hat to buy in the UK?

>>8925679
get on those DBs

>>8931468
Oh wow, so you have to do a normal day's work... that's really rough man.. Hope you survive.

>>8935421
I think he was trying to say its going to be a full list.
I was off today too. Smoked 4 cases of whole turkeys in the southern pride before I left last night a got 4 bags of ice for them this morning.

>>8934951
You have Jamaicans?
Buy a tam.

>mother's day
>tea pot took a shit during breakfast/brunch shift
>just as we had this fancy mothers day tea time going
>ah of course

>been in since 3 making croissants and baking
>clock out for break during chill hour after early brunch rush
>everyone seems cool despite mothers day since the pots got kinda fixed
>owner tells me I can leave if I want
>neat
>put my plate away, shooting shit real quick with other cook
>sudden after church sunday rush of mothers with all their kids
>the fuck are these all mormons how you have so many horrible kids?
>just full line up out the door in a minute
>look at owner
>owner tells me I can still go if I want
>cooks looking at me if I'm really gonna go
>bye

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>tfw you had mothers day off but you had to come in to do dish when the chef kicked the original dish washer out because he was bitching so much

>>8920564
delivery driver here, am i foh, boh, or what?

Who else /crushedit/ here?

Pus chef was exposing day line for a change today and got to see and call out all the dumb shit FOH does

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>>8936224
You don't turn off your phone on your days off? That's on you man

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>>8920573
>tfw got the day off

>>8936261
out of house

>>8936224
You can always say 'no' and leave your phone off... but I get where you're coming from. I never turn down an opportunity to shine.

>>8937495
That was my reasoning behind it. If anything it gets me some brownie points with the higher ups. It was just for the dinner shift anyways and wasn't nearly as bad as the brunch shift.

>>8920564

Currently FOH waiter.

How hard is it to transfer to BOH? Only real kitchen experience I have is cooking pizzas a few years ago.

i mkae decent money working at a pizza place as a driver. i found a couple cook jobs one at a pf changs and another at cheesecake factory. should i get into it even tho it pays less? im going nowhere in life so i thought maybe i would try something else

>>8931000
Dessert area is too big. It's one girl and all she does is throw cheesecake on fucking plate now and then and she has this huge space, meanwhile the rest of the cooks actually producing the food are tripping over each other and there is no space for cutting boards. When we start to get busy I look over at that dessert girl and want to strangle her as she wipes down her big, clean station.

>>8938369

If you have a sincere desire to do the work and won't mind doing medial busy work tasks, you'll be golden. Following a recipe and decent knife skills help, too.

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>>8936031

>>8922152
>>8923508
>>8923557
is dishwashing a good job if you're a turboautist

Another question for dishfags: Do you have a co-worker who can't wash dishes for shit? Back in PH, we had to use this machine to clean dishes. They were never cleaned. You have to clean dishes by hand, machines never get the grime, gook and gristle out from the corners. Chicken pans were the worst, and one co-worker I had never washed them correctly. The faggot quit, and gave me more hours as a result, but eventually the work wore on me and I went back to my old job at the time.

tl;dr teenagers are the worst co-workers, manual labor is irreplaceable and being the sole dishwasher got me some respect. Shit pay, but respect.

>>8923557
Or if they're a high schooler

>>8930990
BWW?

>>8923508
and whats your deal?

>>8939853
>Do you have a co-worker who can't wash dishes for shit?
Yes, an old Spanish dude as my AM DW on Sundays when I get there as the brunch to dinner DW. Guy fucked me hard this mothers day with FOH/customer, cook and baker dishes everywhere but was able to recover after busting my ass like there was no tomorrow. My place is a trendy cafe/bakery so that shit was packed until near closing hours. We have a machine but we still have to use our hands to take most of the grime out though this dude does a poor job most of the time so I have to redo some of his stuff whenever people complain about cups not being fully clean or the like. He's a nice guy but man, makes me wonder how he is still here even though some FOH/BOH(though they're not obivous as the FOH ppl) complain about him everytime I'm there

>tfw in two weeks I'll be out of this shit hole of an industry and starting a job as an electrical assembler for $17/hr, $21/hr when travelling and $31/hr when travelling on weekends
I'm glad it's over.

>>8939931
This.

Dish is a good first job tho. Made me commit to going to college so I wouldn't have to do manual labor ever again

>>8922371

Do you work at a diner where everything is five bucks? Is this a meme? If this is typical, quit right on the spot and find another place, that's beyond retarded.

>>8925159

I agree 100%. The FOH workers are almost exclusively godawful women who bitch and nag and make disgusting messes only to waltz out of their 4-5 hour shift with 100-200 bucks and leave the messes for other people to clean up. BOH has every right to hate FOH.

>>8932803
I currently work as a "cook" at WF. I have a million things I can bitch about. But here is my current complaint:

I've been there for six months. I was told upon hiring I would start in the pizza station (or "FOH" as WF considers it since you are dealing directly with customers as well as making food) and would eventually get my turn to move to BOH. That situation was ideal for me, I wanted to have concrete work experience making recipes in the kitchen and shit so it would look good along with my culinary/food science degree that I am in the process of obtaining.

First red flag should've been the fact that pizza had the highest turnover rate of any division of the department. It's not hard, but it gets overwhelming sometimes when you have a bunch of orders, have to fill your self serve bar, and there's no prep done because the opener did fuck all. The dough is complete shit too. Made with some patented "super fine" flour that has the elasticity of a damn tissue. Every time I ask to move to the back, they tell me since I am one of four people that knows pizza, they would prefer to keep me there. Fucking catch-22.

Another complaint I have is their temperamental attendance policy. I was written up for being 30 minutes late one shift despite calling in advance telling them I would be running late due to traffic. However, everyone who is buddies with the management can no call no show three times in one week and nothing happens.

>>8923557

TFW all white male BOH, all white female servers and hostesses, and a white male Maitre d'

Feelsgoodman

>it gets overwhelming sometimes when you have a bunch of orders, have to fill your self serve bar, and there's no prep done because the opener did fuck all.

Welcome to life outside of C school. FWIW, as someone who does the hiring for my RG, I would recommend getting your experience in a real restaurant rather than WF. I personally wouldn't consider that experience if I saw it on a resume and it would probably mean that I would have to retain you even more than I already have to do with C school kids. You'll pick up more bad habits than useful experience.

If you can't find anything through traditional means surely one of your classmates can get you on somewhere or join the ACF and try to get on with another member. There should be a decent sized chapter if you are going to a halfway decent school. It will help you out a lot in the long run.

>>8940275
Whoops, bottom half was meant for >>8940248

>>8940275
>>8940279
Thanks for the advice. The reason I chose to work there over other restaurants is because, in my state, restaurant wages are absolute shit. I understand you won't make nearly as much as a banker or accountant, but when I interviewed for some and they asked my desired wage, if I said anything above "$8.50" they would trash my application. I really just can't survive off that. WF might be part time but making $12 is pretty nice.

I may see what I can negotiate with any of the ritzier kitchens, I have a broad knowledge of techniques and am great at lending my knowledge to creating menus. I also know a lot about taking inventory and assisting with truck orders from previous positions.

Manager reporting in
Stop standing around and clean something you fucks
I'll be in the office

>>8940311
>not being the type of manager who helps everyone with closing duties so you and they can go home quicker

>>8940318
every minute of your bitching is eating into my annual bonus
make sure the toilets are clean tonight chef

>>8940333
>managers
>bonuses

Where the fuck do you work?

>>8940295
Where are you at? I don't live anywhere particularly expensive or with a high cost of living and even here 8.50 is incredibly low even for a dishwasher most places with the exception of turn and burns that just hire high school and college kids.

> I have a broad knowledge of techniques and am great at lending my knowledge to creating menus. I also know a lot about taking inventory and assisting with truck orders from previous positions.

You can put it on your resume if you actually have a lot of experience doing that stuff but honestly unless they are hiring someone to do it they already have people for it and couldn't care less about it. Not to be harsh but that is one of the main reasons I would rather bring on someone who has never work in the industry than someone fresh out of culinary school. Don't try to do everything at once. You're probably going to get a job as a prep or line cook just prep or work the line. No one really cares that you've made a couple menus for school. You likely know very little about the restaurant you are working for in the beginning and certainly not enough to start making menus and doing their ordering for them. Just keep your head down and bust your ass. Learn what you can while you are there. No one likes a fresh out of school greenhorn who thinks they can do your job better than you can. I have a company I run on the side that's mostly consulting for new restaurant openings and menu dev. There is a lot more to it than what you do in school and takes some time to really get enough of a feel for it to be able to confidently put it on your resume. If you work hard and do a good job they might let you come up with a special here and there but I wouldn't count on much else.

>>8940311
>not being on the line with your guys for at least 90% of services.

>>8940335
Not them but I get a percentage of the business as well as extra money for things like new restaurant openings within the group, catering events, etc.

>main job as night cook
>pretty chill, don't make what I should but get to run kitchen smoothly without anyone breathing down my neck, have bants with other spanish people etc
>get a second job at other place for shits n giggles
>fast food disguised as fine dining
>neurotic manager who stands in the middle of kitchen during rush awkwardly reading off tickets, no one else allowed to read tickets
>not allowed to prepare duplicate orders at same time, only sequentially
>get yelled at for pre closing during slow periods
>get yelled at for switching out nasty ass dish water
>takes forever to finish closing despite standing around eating shit all night
>owner saves everything to desktop, doesn't even know where schedule is saved
>talked to like a 5yo like I don't run a kitchen on my own
i was there a week before realizing my time was better spent on video games
idk how these useless-ass people get put into these positions

>>8940335
At a small to midsized midwestern corporate chain of family/casual restaurants.
We didnt schedule a dishwasher tonight to save on labor, so we'll need you to close the dish line chef

>>8940352
>on the line with my guys

if I set foot into the kitchen line on a normal shift they all start calling me a faggot and telling me to suck their balls in spanish thinking I don't understand them, then when they get into the weeds and start fucking up their orders they panic and ask for my help. fuck those assholes, they're not interested in doing a good job, they just want to do as little as possible to not get fired and collect a check. I'd fire them myself, but we have to do all "onboarding and offboarding" through HR.

>>8940352
I live in Little Rock, Arkansas. Arkansas has some of the worst wage laws in the country. Even when I worked as a fucking mortgage lender (did it for a month and hated it) I made $10/hour. My only hope is to leave this state, but my wife has a really good job at a local business and I don't want her to feel put on the spot. It's also a bit hard to save up to move when I am paying $800/mo for a shitheap apartment.

Also I try to avoid getting too big for my britches, as you stated. But really it is very uncommon to meet fellow coworkers, even supervisors, who have 1/10th of the culinary knowledge I do. I have been studying this shit for my life. I spent my childhood in New Orleans, so creating food just feels right to me. I aspired, at one point, to work at Commander's Palace, but that's a crapshoot.

>>8920564
I'm a neet but I cook, mostly rice and fried stuff, also wash my dishes. Is it easy to work as a washer? Will my fingers and hands hurt? Will they make me do other stuff? I don't want to get burn like the girl in that commercial but I don't want to be neet forever.

>>8940373
>I have been studying this shit for my life
>I grew up in New Orleans

And I'm sure your mommy says you are very special, but that doesn't give anybody any reason whatsoever to trust you with the daily operation of a kitchen. No experience, no qualifications, you start at the bottom.

>>8940382
Working in a kitchen as a dishwasher is either relaxing or exhausting. The machines are very loud, you are usually stuck in a room that is way too small for the amount of dishes you deal with, and you might even wind up getting fungal infections if you have a pair of wash gloves that everyone else shares.

Just speaking from experience.

>>8940386
Didn't say I wanted to start at the top, retard.

>>8931000
>>8931000
I'm FOH but easily I would say our antiquated tea machine
The tea filter and leaves cling too much to the hole in the bottom where it drains out, which means the basket overflows with boiling water and you almost can't stop it from happening, it'll happen 3-4 times before I get a full thing of tea.

The sliding doors on the ice cream cooler have missing pieces, so really it's just two pieces of glass sitting on top of the freezer, which doesn't keep it cold so the ice cream is always freezerburned from melting and re-freezing when we put it in the big freezer at night.

Back of house runs pretty smoothly from what I know, though there are two dish pits, one for FOH stuff and one for BOH stuff and they always argue over who has to wash what, which is fucking stupid.

>>8932667
>prepcuck
>hooking anyone up with anything
Yeah, if I want some diced celery I'll come to you, bro.

>>8940382
>is it easy to work as a washer?
75% of the time it's idiot work. You load dishes and kitchen equipment onto big plastic trays, spray them down with a high pressure hot water hose, slide the tray into a steel dishwasher box and let it do the rest. There will be some kitchen equipment too big for the box that you have to hand wash through a triple sink.

>Will my fingers and hands hurt?
Undoubtedly, if not from the chemicals of the soap and sanitizer, then from the constant exposure to very hot steam/water and the cracking that goes with skin constantly being heated and cooled. Also your entire upper torso including clothes, hands and arms will smell like a combination of detergent, grease, mildew and old food. You will also be sorting through wet piles of partially chewed, soggy food throughout the day.

>Will they make me do other stuff?
Yes, a dishwasher is essentially a specialized janitor, you will almost certainly be called on to clean bathrooms, walk in refrigerators, large kitchen equipment, walls, ceilings, ventilation and floors.

>I don't want to get burn
You will get burned almost guaranteed, but not anything crippling, just building up heat calluses on your hands and arms.

>>8940373
I guess you are at Pulaski? I don't think I know anyone working in that area or really anything about the culinary scene there at all. Looks like it is a 2 year program. Do they set you up with an internship once you graduate? 800/mo is super steep. My mortgage is less than that.

Either way I would recommend setting up to take the ACF CC test once you graduate. It really does open up a lot more doors and I trust an ACF cert more than I do a C school degree especially one from somewhere like that, no offense. I've been a certified CEC for a year or so now and was a certified CdC for years before that and while the continuing education is kind of bullshit it really is worth if only for the networking and will make it a lot easier to find a good job if you move. Just make sure you prepare yourself because the testing, especially the practical and a lot harder than anything you have done in school. You shouldn't have much problem with the written portion fresh out of school though. As far as working at your dream places it definitely possible you just have to be persistent. Go visit if you can and tell them think of you if a spot opens up and send (actual) letters every so often to let them know you are serious. I landed jobs doing just that and the good thing is once you get on somewhere good and are a good employee its incredibly easy to get them to get you on at other restaurants.

>>8940404
>>8940387
Thanks.

https://www.youtube.com/watch?v=noFCekWiUGE

>>8940413
No internships, just the program. It is pretty shitty but I am making the best out of what I can get. I was taking classes in Bentonville when I lived up there, but they weren't much better.

I appreciate all of your advice, though. You have been considerably more helpful than the shitposters that typically lurk this board. I might have dogshit for experience because I thought in my early adulthood working higher wage, yet miserable jobs with no advancement, was the way to go. But being in a kitchen again makes me feel at home. I may be tired at the end of the day, but it's worth it. And there's no better feeling than hearing "jesus fuck this is awesome" when you make food.

>>8940356
Are you me? I work in a shithole local sysco tier ""fine dining"" chain in nyc and this describes my experience 100%

How do I get my GM to step down and take her place?

I work at a "high end" chain. My manager is some severely Chinese woman who speaks poor English and does very little managing. She doesn't care what goes on as long as you make high sales (as a server). She has no standards for cooks, chefs, or hosts and you could literally not get fired as any one of these positions no matter what you did, because she only focuses on servers and blames all problems on them.

This place needs real help. We have 11 servers on the staff total, which is not enough for a multiple-course restaurant with about 200 seats. Some servers, like myself, work 7 days per week, 60 hour weeks or more, and frankly the 3-4 of us who work like this are fucking burnt out.

People steal alcohol from the bar and get caught on camera doing it, don't get fired. People do no-call no-show multiple times per week, every week, and don't get fired. People show up 1-3 hours late to every single shift without calling and don't get fired. This is the worst restaurant from this chain in the ENTIRE WORLD based on customer satisfaction surveys and voids/comps, while being one of the highest in sales - which means we had more chances than the rest to be really good, and failed. ALL FOH staff except one server have been hired within the last 1.5 months, that's how shit the turnover here is, I myself have only worked here 5 weeks.

But I have drive, passion, a culinary management degree and restaurant management experience. If I could take over this place, things would change very, very quickly for the better. I know I could do it. The state of this place has been in freefall since the current GM got her position about five years ago.

So /ck/ hospitalitiers, what can I do to get my GM to step down or fired, so I can save this place from the ashes?
Is calling the district manager a good place to start? What would I say?

>>8940527
Anon draw a meticulously detqiled plan on everybting bad and waht you will do to improve it and ask if you can get promoted to a position that can help you implement the changes and show them how it willvbenefit higher ups etc etc

>>8940468
I hear you, man. I couldn't imagine ever doing anything else and don't even mind the hours most of the time.

Its not the easiest situation but if you have the drive you can make it work. I don't know how far out you are from graduating but if you have under a year or so then I would recommend starting to get your name out there to chefs you'd like to work for. Let them know you are finishing up school and would really like to train under them. Join the ACF and start hanging out in CP forums like Cheftalk. You can make a lot of connections that can help you down the road. Attend whatever conventions you can as well. They are a blast but also great networking. Its just going to take a little more than it would for others who have internships, jobs, etc fall in their laps which could end up being a good thing and its definitely possible to make it if you have enough determination and are really passionate. The good thing about experience is its easy to get and you get paid for it. The more you have the better jobs you will be able to get even if its slow stepping up. If you have to take a less desirable job while waiting on something you really want to become available. I quit college just before finishing my degree because I knew it wasn't something I wanted to do and I wanted to cook. I got a job, busted my ass, and worked my way up. I made connections where I could and I spent as much of my time as possible learning as much as I could. I've worked in several countries, and for the last several years have served as CdC for a smallish privately owned restaurant group where I get to run my own restaurant, and have a small consulting business on the side so its definitely possible to make it even if you start late or don't go to a super prestigious school. You just have to work a little harder for it.

>>8940248

>Fucking catch-22

Getting pigeonholed at one station is super common.

I made that mistake at my first job. Only learned half the line, but was really good at it, so I got all the busy nights/closed/trained. The asshole who said he could work any station but sucked on all of them ended up working days and screwing me over by not prepping anything, but got the promotion because "muh initiative", even though everyone on the line knew that he sucked.

Fuck that shit. If you're putting in your share make sure someone knows how hard you're working. When plates go out perfect and nobody is scrambling because all the backups are there, people tend to take it for granted. Remind them that it's you who's making their life easier, and that they should be doing as much as they can to reciprocate.

>tfw strayed way off topic

>>8940554
Do I give this plan to the district manager or GM?
I was waiting on a management position, I'm sure I will get promoted to service manager in just a few weeks or less, but that's not going to be enough to change what needs to be changed.

The GM has to go. I don't care if I take that position, or if the bar manager (only other manager besides GM) takes it, because he's consistent and fair. But it has to happen soon, because working these conditions is fucking brutal, even for me.

holy fuck there's a chefing general

>>8932909
Thanks for the reply.

>>8940413
>ACF CC
>CEC
>CdC
Someone explain

>>8940687
American Culinary Federation
Certified Culinarian
Certified Executive Chef
Chef de Cuisine

>>8940691
Thank you, anon.
I'm not the brightest crayon in the box but at least I know what those terms mean, even if I don't recognize the acronyms.

>>8940571
do not give the plan to the GM you retard

and honestly you should cultivate a relationship with the district manager before you go giving plans and angling for promotions.

the DM has to like you more than they like the GM for it to have any decent shot at working.
Also consider poisoning the GM

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>>8920564

>Quit my comfy job managing restaurants in National Parks for 5 years
>Come back to the real world to go to school so I don't have to work in food ever again
>School doesn't start till August
>Need a job
>Local restaurants won't even bring me on as a fucking dishwasher or busboy

:/

>>8940779
You must be a female 14-30 years old to get a job in the US. I have been applying for 8 years, 600 positions, and have gotten 1 interview that led to 1 month of work.

>>8940779
lie and pretend you have no experience
look kinda scruffy when you go in and be like "yeah i wanna wash dishes for the rest of my life"

>>8940787

That's depressing. The real problem is I want a LOCAL job so I don't have to commute an hour a day just to work at a shitty restaurant. I could easily get a job if I expanded my search out to the nearby city, but I'm so spoiled because at my old job, I could just walk 1-2 minutes and be at work.

Wasn't even a bad job and paid pretty nicely, but when the nearest city was 2-3 hours away, it's tough to engage in any of the hobbies or normal human being things I like to do.

>>8940787
>600 positions in 8 years
you sound lazy, i do that in a month.
maybe your resume is shit.

>>8940800
No, I have autism. It's not easy to fill out 20 forms a day asking everything from my refrigerator make/model to my sexual experiences.
Especially not in a town with a population of 800 and the number of stores/positions reflecting this.

>>8940804
move nigga

i couldn't find a (livable) job in my small PA town, but when I moved to Baltimore I found a decent place in two days.

Of course I had to wait on ratchet ass niggers, but it is what it is

>>8940810
Oh god I don't want to come full circle to Baltimore. I'm working on moving. I'll go after the crops are done in august/sept.

>>8940804
well thats a special case. can you not get support with that kind of thing?

>>8940816
Fucking lol no dude, you can't.
You live on a couch and starve half the time while your brain reverts back to childish behavior and hatred of people while you grasp for support. There is no work, there is no socialization and there is no mental satiation. It's literally rot on the couch until the first, when you can eat for a couple days and be happy.
Getting this diagnosis is a fucking death sentence. I lose my mind when /ck/ unironically makes fun of this existence.

>>8940233
Getting out of foh work trying to get a better paying comfy job.
Family just says "why not be a waitress anon they make good tips". They keep bitching at me weeks into looking for job.
"Go be a waitress anon they make good money" i literally cant bear the thought of leaving boh to go be a waitress somewhere because this is literally 95% of all women in foh ever. Can never forgive myself if i see my boh brothers working their ass off for shit pay and shit tips. Can never just tell family to fuck off and tell them why foh gets hella tips is cause they dont share tips equally witj boh staff that clearly does most of the work.
>ok guys im waitress now...
>h..here.. Heres half my tips boh...
>still walk out with a million dollerydoos
Yeah no that would kill me inside.

>>8940832
>boo hoo pity me because im a special snowflake

fuck off

>>8920636
gotta take a stand some time anon, I got fired from my last restaurant, now I already have 3 certificates from NIMS on my way to become a machinist, which is enough to get me a machine operator job.

>>8920647
bussing/running are noble positions that pay fuck all outside of a major city.

>>8936303
Was working as a server, had double mother's day. Guy said he wanted, got it off. Here comes father's day. We did 28g worth of business because it rained a little.

>>8940404
>Yes, a dishwasher is essentially a specialized janitor, you will almost certainly be called on to clean bathrooms, walk in refrigerators, large kitchen equipment, walls, ceilings, ventilation and floors.

Complain when you have to de-ice a walk-in freezer with only a broom and a 5' lump of steel box section the builders left behind, and the ice is a foot thick in places because of an unfixed leak.
I was called a genius when I thought to put a bucket under the leak.
After 9 months, they got around to giving me a shovel.
They only fixed it when the drivers complained I was making it dangerous to get into their vans with the pile of smashed ice I'd dumped over the railing into the loading bay.
Now I'm down to condensation, acts of stupidity, and pounding on the refrigeration unit to stop the fans freezing in place with the ice buildup.
Oh, and the thermostat is broken, so it's perpetually -20C unless some dipshit left the door open all night.

>>8941546
>got fired from a restaurant
how shitty are you at basic skills?
operating heavy machinery is probably not a great idea for you.

>>8935114
?

>>8941550
Im a busser in midtown manhattan and i barely make minimum wage. The runners make decent money and the servers make bank tho

>>8920647
>tfw when I was actively applying for a busboy job because I couldn't stand working as a waiter any longer

But I live in a country/culture were waiting isn't appreciated for some reason and almost everywhere is either understaffed in waiting personnel or not hiring...

>>8941574
Speak English

>>8942339
If you hate being a waiter, than bussing will be fucking hell on earth for you. Not to mention alot of places the bussers must do everything the servers say even if its not nessesarily the bussers job or else they get written up. Be a barback or something busscuck is worse than dishwasher sometimes

>>8942339
Also see>>8941953
Just work at five guys if you want no stress

>>8941550
work in a hotel thats unionized.
servers and runners got decent wages, and tipout is regulated by your captains rather than management. keeps things even

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>be 22
>5 years in same restaurant as cuckrunner
>always chatting it up with the smokin 30 year old waitresses
>flirting and playin grab ass with each other
>sex gets brought up most of the time
>they telll me all their slutty sex stories to me
>get super horny
>usually end with a luagh and say "oh anon if only you were older!" and walk away

life is suffering. How do I get 30 year old poon as a 22 year old?


yes I jerk off in the bathroom alot at work

>>8943961
stop jerking it
get drunk after work
make your way to her place.
it will be your dirty secret
unless you have a rep for talking to much , then your already fucked.

>>8943988
If its any consolation, I have fucked two hostesses in my time there. Those 18 year olds just fell in love me. I guess I'm handsome and charming, I just don't have that much game...

>>8929328
>Don't get cucked by the industry lads, if you're smart, you can make it work with you, not be enslaved and used by it.
>>8933708
>you do yourself no service being a head down yes man all the fucking time

Fuck, I am legitimately holding my head in my hands right now just staring at the ground, because it describes me so perfectly. Mildly autistic, but I have strong work ethic and I try to avoid conflict, so I find myself doing a lot of shit I shouldn't be doing for no appreciation or compensation.

All this shit wouldn't bother me, but I had a convo with my dad a couple months ago, where I told him I was excited because I got offered a catering position and my bosses were letting me do all this stuff, and I'd be working a ton. I thought he'd be happy for me, but he just looked grim and told me, "When I managed [grocery store], I had quite a few guys like you. Guys who worked hard and were always available when I called. Frankly, I exploited them. Those guys made my life a lot easier and never demanded the compensation they honestly deserved." I was crushed, not because I thought it was unfair or something, but because I knew it was true. I'm pretty naive, so I don't realize shit like this. I just thought I was being a good team player, but I'm just a chump.

/blog

>>8930962
The spite I feel is the only thing keeping me warm.

I work the catering business

am I allowed here

>>8928592
>took 7 years before he was able to become a cook
dude you could have had a doctorate in something at this point it you stayed in school. at the very minimum a fucking bachelor's degree, and make twice the amount you do now for a fraction of the effort

you people disgust me, acting like cooking food is an art that requires applause. people cook for themselves every fucking day, when are you going to get a real job that provides more than $15/hr

>>8944079
fucking this m8
Don't let people pressure you into going above and beyond without any direct compensation, motherfuckers will string you along

>>8944186
Or, more likely, have a bachelor's degree and work in a coffee house or as a waiter.


Seriously, no one I know with a degree can do anything with it.

>>8939415
It isn't a good job for anyone.

You have to be an extrovert to get a job as a server. That is why I work boh

>>8944360

Same.

I have a fucking masters degree and it took me 6 months to find a cook job, and I have solid experience...

>>8944201
well good thing you washed dishes for 7 years before being trusted with flipping burgers

you sure showed those dummies at the university, only SUCKERS go for higher education, the truly enlightened toil in the kitchen like countless illiterate pregnant slavewomen before them

>dishcuck + janitor
>fall ill
>worked 2 extra days this week already
>owner walks around with a torch looking under fridges and benches
>get yelled at and have to do extra cleaning for all remaining shifts this week
>expected to finish at the same time as I normally would

tendonitis in dominant wrist is starting to flare up too. end my existence pls

>>8944693
he sounds like a bitch
i would call out as a show of power
how easily can you find another job?

>>8922164
>be me
>Went from 10.50 to 12 in 3 months
Feels good man

Line cook here.
I had to break up a fight between our AKM and other cook last night.
AKM went home and I was left in charge.

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Anyone here ever work in a food truck?

>>8945701
tell me she does porn

>>8945726
Dillion Harper

>>8945729
thanks friendo

>>8945701
God is she going to age like a fucking bag of shit, look at this jowls

You can SEE what she'll look like at 35 as a slightly fat depressed woman

>>8945701
I used to operate a food truck. Best part of owning your own truck is hiring cute girls to be the cashier so you can feel them up whenever you want.

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>>8944186
Are you implying I didn't drop out of college three times in the past 7 years?

Get the fuck out of here, you fucking normie slice of shit.

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>>8944186
Also, my best friend graduated and became an organic chemist. Guess what? He hated it and is now training under a chef.

I think you are a sad, passionless, piece of dried waste which isn't even worth pissing on. You know nothing of the pleasures of life and are a pathetic excuse of a unskilled, glorified hairless monkey who sits at a desk until he dies. A one trick pony, and the only trick is dying of prostate cancer at age 60.

>>8945861
This. So many people are under the delusion that working in a more prestigious career for more money that you really aren't passionate about is more valuable than following a path for less money that you derive satisfaction from. I wonder how many people look back at the end of a career and say, goddamnit, I wish I had done that other thing? I'll bet there are quite a few.

>yeah but look how comfy I am at 65 years old

No you're not. You're a physical and emotional wreck with 3 ex-wives and 5 worthless shits for kids still paying off a mound of debt.

>>8945444
Pretty easily I guess but I really like my job; it's just been a shit week. Just have to suck it up a little while longer and I can spend Saturday through Monday vegetating and recovering

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>>8944445
You fucking faggot... see
>>8945846
and
>>8945861


I probably have more than you ever will, because I spent 7 years trying different things. Not just dishwashing...

Also... a lot less debt and white guilt.

ITT: I once heard about a guy who achieved stuff and decided to go for a low-skill vocation, therefore I'm better than him because I dropped out of eleventh grade and skipped all the elitist book learnin'

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>>8946041
Are you lost, faggot?

>>8920564
Rescue bump.

I was working in two kitchens for a bit, but I recently quit both to bike across the country. I miss my line cook job because I got along well with everyone there, and it was a fun environment. The other one was a dishwashing gig. I don't miss it as much because it was boring most of the time, but it paid well and was fairly easy. I actually got paid more hourly at the dish job, which was weird.

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Loving my new grill cook position. Lamb, beef, chicken and salmon.

I get to do my job well, and listen to zero bullshit. Then, I get to go home without doing any prep, and minimal cleaning. Never felt so free while on the clock. Hopefully by next week, I'll only be doing grill. Would make me a happy guy.

>>8930990
Disney?

Not trying to sound like an asshole but I am just curious;

What is the ratio of line-cooks to accredited chefs in these threads? I have having a hell of a time trying to find proper chefs to hire because a lot of line-cooks will fudge their credentials and outright lie about their level of cooking talents.

>>8949473
Htf are you in charge of hiring if you couldn't figure that out with a few well designed questions?

Is the stress level of restaurant work proportional to the size of the city the restaurant is in?

I'm inclined to think so. I landed a job in a rural resort which could only be reached by boat. The owner held a natural monopoly of sorts and didn't demand much of me. Honestly, didn't give my best service, but the cook was great and people often complemented us about the food. Also my best paid job so far.

I've also worked in a touristy place close to a bigger city. Was hell.

>>8922164
Wait till they have lost a few people and rely on you to do fucking everything and wait for the worst possible time and politely give them your two weeks because you found "better pay" elsewhere and watch them fucking squirm.

If you are actually a valuable worker you should get offered a huge pay increase or even a new title, if they tell you to fuck off you were never worth what they paid you in the first place. This can technique can work without them being low on labor, but they will put you through some song-and-dance first.

>>8949519
Its actually for a personal home chef to come in so many times a week to cook dinner. I thought I knew all the right questions but I have gotten some absolute shitters despite them looking perfect on paper and knowing all the right things to say.

I literally have to give them a trial menu (of their fucking choice) and they keep giving me shitty results. Some downright inedible and I am not a finicky eater, I just know the difference between something I could get for $5 at IHOP and proper cooking that I am paying for.

>>8949548
Look for a PCC or PCEC if you are in a larger city you should have some but be aware that its going to cost you a good chunk of money; quite a bit more than all the line cooks are asking. You probably just aren't asking for enough so the only people interested are chef de partie or lower.

I do some private instruction and the occasional PC gig for select clients that I've known for a while but there is no way in hell I would do it full time.

>>8949580
The compensation is always negotiable, I never encountered anyone worth even a lowball amount. Some have their own set prices as well.

Thanks for the PCC/PCEC tip. I never know how reliable all the various certificates are in finding a quality chef. I'll be sure to ask if they have it. So far I was only looking at any accredited culinary degree (some were even Cordon Bleu).

>>8949607
C school degrees on their own don't really mean much on their own especially when every community college across the country has a culinary or "food science" degree. Cordon Bleu isn't really shit in the states either and is wholly different than the original Cordon Bleu school. The two big and halfway decent schools in the US are the CIA and Johnson and Wales and even then don't mean a whole lot as far as real world CP is concerned. I'd rather higher a passionate greenhorn without a day in the kitchen than a kid fresh out of C school who thinks he knows more than everyone else in the kitchen. The state of culinary education in the US is pretty abysmal at the moment to be honest. Everyone who likes to cook at home or couldn't hack it in college thinks they can be the next culinary superstar and its only served to flood the market with under qualified, mediocre kids with a degree about as useful as one in gender studies. Its really sad when compared to programs in other countries but there is still a lot of opportunity here for those that really are passionate and don't mind the hard work.

>Dishpig working lunch shifts at a place where only nights are busy
>For some reason we have two dishwashers on shift during the day
>Since I've been there longer I can make Pajeet do all the dirty work whilst I casually shuck oysters/portion meat all shift whilst chatting shit with the chefs

Pretty comfy, wish the pay was better. I'd like to move up but they don't want a dedicated prep chef, and the food is pretty high end to just jump into without any culinary school experience

>>8950560
>claims restaurant is high end

but

>lets dishwasher portion proteins

>doesn't have dedicated prep cook let alone a dedicated prep team

Anyone else a FOH manager? New to this shit and it is pretty dope even though i am busting my ass without overtime. Realizing now how fucking lazy most of the managers i have worked under in the past were.

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Has anyone ever worked as a dishwasher for a catering company?

Is it different than working as a dishwasher at a regular resturaunt?

>>8949655
I hear ya. Thanks for the advice. I have a few candidates lined up still so fingers crossed.

>>8950722
Not a dishwasher but I've done a ton of catering events in my time. Basically you have a fair amount of dishes during prep and right before the event and then after the event you get slammed with a fuck ton of dishes. So much so that whenever we do a large catering event we usually staff more people on dish for the clean up as opposed to having a steady amount through service and then a bit more during closing. If its a dedicated catering company the hours are probably going to be worse but that may be good for you. You could end up there all night washing dishes alone. It really depends on the company but its going to be different than a standard restaurant position.

>>8950732
No problem. What exactly are you looking for as far as meal prep, hours, nights per week, salary, etc.

>>8950722
I started in the pit for a local catering company in high school
It's significantly higher volume on average, but there's usually a more controlled pace
You'll get all your salad plates after their course, then the entree stuff, etc; which helps set pace for the resulting aftercare and organization
Prep dishes are light most days, but when service comes, you gotta haul ass
Once you get the routine down it's fucking gravy though, staff meals are fucking stacked too

>>8950736
>What exactly are you looking for as far as meal prep, hours, nights per week, salary, etc.
Hard to go by hours, depends on chef and the menu. Its mostly just so many upscale dinners a week (I manage fine most of the time) but not incredibly memey or pretentious but its also not the kind of food I could easily or cheaply get at a restaurant.

I guess its somewhat close to mid-range cruise fare, the old standbys that have been around forever but take actual skill to prepare correctly.

I want them to come in at least a few times a week, no more than 5 and only for dinner. We don't care how much we need to pay within reason, just depends on their abilities and how much we like their cooking.

>>8950681

enjoy doing the math on what that unpaid overtime is doing to your hourly sucka

>>8950767
I know, but still more money overall than i have ever made and i like the work. $45k/yr aint too shabby for not having a degree in my area

>>8950923
Congrats, man. That's not to bad to start out. What area of the country are you in and what type of restaurant? How many staff?

>>8950759
Well, its really going to depend on your location. If you are in a big city you might not have a lot of trouble finding someone to do it that is up to your standards. Midsize smaller cities and you are going to have a tougher time. Generally its not going to be easy to find a professional willing to do it unless that is their business because they would need more than just you as a client which is why you are probably getting a lot of line cooks wanting to supplement their income a few nights a week. Generally PCs will want to be on staff with a regular schedule instead of hopping around client to client whenever one of them decides they don't want to cook.

>>8950976
Yeah the schedule would be regular and ongoing. We are in a middling sort of city. But certainly PCs are not a huge thing here. Even so I have a few options still.

Honestly don't feel like we expecting all that much, I guess our problem is that we are pretty discerning since we travel a lot and really like food so that makes us kind of snobby if someone has shit technique or taste.

>>8951000
Yeah, its a tricky situation especially in a midsized city. I hope you find someone that works for you.

>>8944201
well you're a loser so everyone you know is probably a loser too

>>8932852
Leaf here, everywhere I've worked tipped the kitchen. Is this just a normal thing in Canada but strange elsewhere?