Started a new job a few months ago man it is cut-throat. The chef I started with got fired out of the blue because someone else better applied. Then that new chef guy got fired because he did not agree with the owners on some things. He was good too, Rainbow room vet, Charlie Palmers, Seegers and Beverly Hills Hilton etc.. He was good. A new chef was hired and things were going smoothly until we closed for the end of summer break. Just talked to the owner today about the fall menu lineup and ideas and he told me to expect some new faces-- a lot of them. Turns out they fire everyone they think are not up to par during the annual close. So the newest chef is gone, 1 cook, 1 dishwasher, my pastry assistant and 5 servers. I spoke to the AM sous who had been there for 2 years and she told me this was a regular thing, I was not supposed to know this as they did not want me to quit or feel bad. The new roster is up so I will meet the new staff on Tuesday. I don't know how I feel about the new job now. So far the owners and customers like the new desserts but sometimes for me it is like working for Phil Spectre or the mob. I hate the feeling that you never know when you are going to get whacked or have a gun to your head. I was hired to redo the desserts and bread line, in the course of that they fired the existing pastry chef and the bread baker- I do both of their jobs now, before about 80% of the dessert menu items were brought in, and olny the breads and breakfast pastries were made in house, now it is 100% in house production. So far I have been in line and under budget, making them money, I guess that's what counts. I just think that's a shi&^$ way to do business. I am too old for this kind of stuff it seems like just being a good faithfull employee is not enough any more, people getting fired after being there for years, good people. I just don't understand anymore. Sorry for the rant.