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- Joined Aug 21, 2009
For the last two days we have had our district manager in the kitchen being trained by a trainer from head office.
She gave us a scathing review last time she was in and alot of it came from her own lack of knowledge of the kitchen. Some of it was our fault, granted, but alot of it was just stupidity. (like her questioning me on why I have the egg grill set at 250F instead of 275F like the book says, to which I replied... when we were training before we opened the trainers set it lower as they felt it needed to be and the eggs come out looking to chain standard this way, she got all trippy on me and temped the grill and yes it does run 25 degrees hot as all grills and ovens vary but to her it should be by the book... ack!) She has never once in the past six months questioned me on that and now it is suddenly an issue?
To make herself look important to the guy who was training her she was constantly nitpicking and finding fault with pretty much everything we did, and it was getting pretty annoying.
The best one was today.. .she asked the KM why we freeze our onions and mushrooms after we cook them and he stated the obvious... so they don't go bad, to which she replied... they have a four day shelf life so we should be making them every four days and we're not supposed to freeze them. The KM said to her to show him the page in the book that states that and she said.. it's not int he book, but you shouldn't be doing it. While I know it is her job to find things that we are lax on, she is really reaching for it if she is nailing us for freezing onions and mushrooms for later use. I have been there since we opened and from day one we have always done that and on countless visits over the past six months she has seen that we do that and has never once questioned it so I have no idea why she's on such a powertrip now.
Thank goodness she is gone but I have two more days of head office trainers in helping to "retrain" us as we apparently suck. The staff I have in for the most part tomorrow and Friday are solid on their stations and pretty much everywhere in the kitchen but I do have a couple of newbies who could use some shadowing, so I think I am going to get them to do that. Plus they are two extra pairs of hands and can pitch in and help out where we need it.
Don't you just love to have to answer to people who only know the books and not the real life day to day life in the kitchen? :laser:
She gave us a scathing review last time she was in and alot of it came from her own lack of knowledge of the kitchen. Some of it was our fault, granted, but alot of it was just stupidity. (like her questioning me on why I have the egg grill set at 250F instead of 275F like the book says, to which I replied... when we were training before we opened the trainers set it lower as they felt it needed to be and the eggs come out looking to chain standard this way, she got all trippy on me and temped the grill and yes it does run 25 degrees hot as all grills and ovens vary but to her it should be by the book... ack!) She has never once in the past six months questioned me on that and now it is suddenly an issue?
To make herself look important to the guy who was training her she was constantly nitpicking and finding fault with pretty much everything we did, and it was getting pretty annoying.
The best one was today.. .she asked the KM why we freeze our onions and mushrooms after we cook them and he stated the obvious... so they don't go bad, to which she replied... they have a four day shelf life so we should be making them every four days and we're not supposed to freeze them. The KM said to her to show him the page in the book that states that and she said.. it's not int he book, but you shouldn't be doing it. While I know it is her job to find things that we are lax on, she is really reaching for it if she is nailing us for freezing onions and mushrooms for later use. I have been there since we opened and from day one we have always done that and on countless visits over the past six months she has seen that we do that and has never once questioned it so I have no idea why she's on such a powertrip now.
Thank goodness she is gone but I have two more days of head office trainers in helping to "retrain" us as we apparently suck. The staff I have in for the most part tomorrow and Friday are solid on their stations and pretty much everywhere in the kitchen but I do have a couple of newbies who could use some shadowing, so I think I am going to get them to do that. Plus they are two extra pairs of hands and can pitch in and help out where we need it.
Don't you just love to have to answer to people who only know the books and not the real life day to day life in the kitchen? :laser: