Hey Chef!!! S.O.S HELP!! My name is Christian I'm 39 I have fought my way through the ranks I have bleed the crimson demi glaze I have sold My soul to this ungodly profession that I love more then hookers and coke!! Nice to meet you all!!! I need help!! Recently I opened a small quick service restaurant called Kitchen Market in hudson wi (please check it out on FB) I'm there 12 hours a day 6 days a week I have a great following Great reviews and we constantly have new costumers coming in that are referred by others in the community! HAHA success!!! nope during the winter months I had to resort to using my sales tax to keep the doors open. now I'm behind because its a quick service place i did not think the tips would be as good as they are but after ppl try the food they are tipping and tipping well! I run with a very small staff 3 cashers rotating shifts. $8 pr hr plus cash tips .. 4 cooks $10 per hour 2 dishwashers 8.5 per hour I live in a small town and the pickings are slim to none when it comes to professional servers and cooks But I take what i can with the hopes that my passion, dedication and down right suicidal dedication will hopefully penetrate there neanderthal like skulls.... I have one cook that seems to show a glimmer of potential every now and then. I cook I clean I wipe tables answers the phones run the register solve any issue that may arises on a daily basis blablabla etc I'm also a single father and I'm currently the custodial parent! ok so I hired this older gentalman former bartender slash vet (and made it very Clear that I'm spread thin i need help I don't no how to separate the tips yet but i would pay him 8 bucks and he can keep all the cash tips from his shift. well this **** played me like a fiddle!!! he did the bare minimum would not up-sell would not mop would not do anything but put the order into the register and run baskets of food to our 10 tables this guy ****** up more two tops then id ever seen. any way i should have **** canned him right away but like a 16 year old boy to an ugly girl i was desperate and need the help till about 2 weeks ago when something magical happened after a year of absolute stress and total loss of faith in the so-called workforce of incompetent sniveling cry babies my ***** grew back and my passion flowed once more like an unclogged drain!!! I was down to one cook myself and this snake of a casher for staff I walk up to the register and showed this parasite how its done and at 9;30 am i sold the first customer 2 beers a piece of our ny cheese cake plus an entre then turn to him and told him to get the heck out of my restaurant .... It felt great!!! I felt the spirits of 10,000 chefs run through my rotten soul and I decided that never again would i allow someone to take advantage of my weakness that i was going to create a atmosphere and a work place that ppl will beg to work at! I got a letter from the department of workers rights that this prick had gotten into my computer and recorded every cc card tip for the last three months and is claiming that I did not pay him his far wage... I let this guy get away with murder so let me break it down I payed him $8.00 ph plus he made ruffly 15-20 in tips for lunch =60 plus now he wants the cc tips wich believe me i had to run as much food as he did I still had to take orders while he took his time talking to customers etc etc come to find out he was paying himself out of the register anyway lol!!! I need advice Chefs and i need it fast money is tight but spring is coming!!!