No notice ......this sucks

He was probably told"" you have to  start right away'''. This Happens. Welcome to the restaurant business.

 

This happens to me all the time, I guess it's a Pacific Northwest thing. It used to piss me off, now, I'm just happy they arn't my kids. I have had Cooks chasing quarter's down the street in every food service I had, I guess it will never change..............Hope it works out that you get a better cook in the process......BillyB

 

well happy B-day Fryguy. no sarcasm intended, hope the day gets better man.

 

Well I look at it like you don't give notice when you are going to fire someone why be suprised when someone bails out on you.

The only difference is that is sucks to be you when a good employee bails instead of the other way around.

Next time when you get a good one make an effort to keep them Money talks.

 

There it is! 

And I still think it's lame though.  At least a couple of days or something....  douche bags.

Everyone's right though.  Happens all the time.

And happy birthday dood! 

 

Happy Birthday Fryguy!  I hope your day got better as it went on.

 

That definitely sucks but unfortunately it does happen alot.  We just had another one give notice and she actually gave us a month's time before her last day.  She's a student and will be returning to school and found a job in the city where she is going to school so she won't have to commute back and forth for work.  Her quitting came as no surprise.. she's not planning on  a career in this business so I knew it was a matter of time before we lost her.

 

hey chef my name is Rob... I am a working chef seeking work.. where do you work and are you seeking anyone to replace your guy. I have a solid culinary background... I have great knife skills, work clean, and I dont come with th usual big head and ego. I am seeking to network withlikeinded cooks and chefs just seeking a place to work and hopefully continue to grow

 

Happy (late) birthday Fryguy. I'm losing my best guy too. He actually gave 3 mos. notice. Worked for me 4 years while he was in college. Never late, never missed a shift and could run the kitchen when I wasn't around. Had to hire two guys to replace him as he worked every Fri., Sat. and Sun. every week. Without complaint. Can't really replace him. He got a job for Marriott in Madison, WI., so they're getting lucky.

 

Happens a lot here in la-la land too.  For the most part, you try and laugh it off, but every now and then it really starts to pizz you off.

When this happens don't get physical or violent with the dude if you happen to see him on the street or get phone calls checking out his resume (just give them salary rate,start and stop dates, nothing else, O.K.?) 

No, when this happens you get yourself a cheap no-name invoice book, and mail the dude an invoice for no-show.  Say, $100.00 for no-show, and another $100.00 for no prior warning abut quitting. If you're super p.o.'d, you can mail it c.o. of the Marriot in Wi. 

 You'll never get anything, of course, but that's not the idea. If the dude has two brain cells to rub together, he just might figure out that he burnt one bridge too many, and that in the future, it's not a smart thing to repeat.  Get p.o.'d with him and he'll never figure out why you're so darned angry.....

 

I don't see how sending an invoice would help or hinder the person it would only make you look silly, like I posted that hppens all the time, sure no notice is unprofessional but then again who gives notice they will be firing someone. How many chefs when they hire someone say I need you to start tomorrow so what recourse does the employee have but to bail. Meh just move on. One thing I have learned is to always keep hiring even you are staffed, have a backup all the time. Even a part time person you can bring in full time is an asset.

 

Weeelll.. Yes and No Rat.  Writing out an invoice won't really do anything--except, maybe in the off-chance- that the no-show actually figures out that he has caused you and your business a lot of grief. 

I've written 5 such invoices to no-shows and overnight quitters in the last 14 years.  On the one hand, I've never recieved any message back from them, on the other hand, I've never recieved any message back from them.  On the third hand, I've fired people for stealing, b.s.ing on resumes or just gold bricking, and several of them have "gotten back to me" either via labour board, WCB, vandalism, phone calls on the answrg machine at 1:34 am etc..

So it does no harm, and there is the slight possibility that it actually might do some good--especially if you mail them the invoice at thier new place of work....

Meh, if it feels good, do it--assuming it isn't illegal.  It's only the ones who really P. me off that I give the special treatment to.  The s.o.s (sack of uh...shaving cream) who aren't working out and who you've already second guessed won't be coming in to work next day aren't worth the effort. 

But the ones who are good, have potential, earned your trust and favour, ride their butt!  They screwed up and they need their noses rubbed in it.  They're worth the effort, they're the next generation....

 

Yeah, I have to agree... the invoice thing is new to me

 

Probably is, don't know of anyone else who's doing it. 

 

FG, I have a Help wanted Ad in the paper for a Utility cook. A guy called me yesterday asking if the position is still open. I asked him what his qualification were, he told be when he worked, but hasn't worked in two years. I asked, why, his answer was he just wasn't motivated. I told him when I need a unmotivated Cook, I'll give him a call.......................ChefBillyB

 

One thing is sure about the invoices.  They make you look like an inconsolable  teenager trying to let the boyfriend who jilted her know she has feelings too.  If that's the plan, kudos.

Maybe better to call a friend.  Why did he leave me to take a job at that other skanky restaurant?  OMG, what does he see in it?  OMG, it's a complete slut, and so fat!

Totally,

BDL

 

Well, yeah, some people might find my actions funny, eh?

Thing is, BDL, I have trouble "reading inbetween the lines" of your post.  You've always been generous with your advice regarding knives and sharpening, and have provided many a psoe with textbook-like definitions of cooing ingredients and techniques.  But you offer no advice to Fryguy (the o.p.), and no comment to the situation, only to my way of dealing with the situation.  Why? 

See, I am a professional cook.  By this I mean since the age of 15, every penny I've earned has been in the kitchen.  I have no "day job", no contigency trade or profession.  I don't have the luxury of a powerfull bar association setting minimum charges for probates or title searches, minimum rates for hourly charges, or even for the price of a single photocopy.

So I am sure that in your days in the kitchen you must have enountered a similiar situation to the one Fryguy describes.  I'm sure you must have been hauled into the office and given:  " Foodpump, WTF is going on?  It's a full house out there and you're 1 man down?  I don't give a rodent's posterior if the guy left you with no notice.  Manage your staff properly, or you won't be managing much longer here".  Surely you must have gotten that speech once or twice, eh?

Now, your spoof comparing my way of dealing with such a situation was all in good fun, but it's not very realistic.  For one thing this is not a personal reationship.  You pay the guy a salary to get the job done.  One of the more important aspects of his job is to show up on time.  He doesn't.  Not only does this reflect badly on you, but it can have dire consequences for your job, as well as your place of employent, which includes the f.o.h.

So, I'm all ears as to how you deal with this situation.  If you want to take a shot at Fryguy and compare him to a jilted lover too, go ahead, but I really want to hear how you deal with this.