oh brother.. another one down!

Ahhhh. you got the old rambling voicemail message at 4:32am.  Your first?  I'll send you a cherry pie.

I guess by now you've figured out the best way is to hire p/t, watch them like a hawk, and only then incrementally bring up their working hours.

It sucks, I know, and I had a very hard time with it when I first came back to Canada.  But it's the only way. 

 

Bummer! Well, ultimately it'll be her loss and your gain when you find someone better to replace her. And it does suck that she wasted the money on school, but unfortunately that's a lesson that the individual has to learn.

One time, we had an employee quit via email an hour before his shift! Laaaaame. Good luck using anyone there as a reference! /img/vbsmilies/smilies/biggrin.gif

 

You've got freak magnet-itis or you're doing a lousy job (or somebody is) when making hiring decisions.

 

Why feel bad? No One forced her to go to school. That's what kills me about some of the people in this industry. Owners blow their nest eggs on a B&B  or cafe with no hospitality/ food service experience at all because why? They think its all handshakes and hello`s! WRONG! And then they wonder why their are broke and 250,000 dollars in debt in 8 months. This industry kills ( all be it slowly, but it still kills) So back to lil miss sunshine. ---Mod edit for content--- or some other mind numbing job crafted for people of that intelligence level. Don't ever feel bad in this business. It will cloud your  good judgment. All ways go with what your gut is telling you, 95% of the time its right.

 

Good grief. I can't imagine a stripper who was any good at her job trading that in to become a line cook. Not when you consider the pay differential.

I'm not being facitious. If you think of stripping as a business, and are willing to work hard, the benefits are incredible:

1. Self-employed with very low capitalization.

2. High pay commensurate with the services provided.

3. Diverse and often interesting customer base.

The strippers I know (met several who sometimes stayed at the motel where I was working) average 300 bucks a night take-home. And that's not even a big-city environment.

They can work every night, if they want. But let's assume a five night workweek. That's $78,000 gross. At the club they work it cost them a hundred bucks to perform, which brings it down to $52,000 net. The only other expenses are costumes.

How many line cooks, anywhere, are making that kind of dough? And line cooks work a lot harder, and put in more hours, than any stripper I know.  

 

ah...ummm....but ....nevermind I can't .... I just can't  comment and not sound worse then mikeb2010 up there.. better luck next time.

 

they might be terrible things to say but unfortunately its  the truth.. A very small percentage of the populace can do what we do, and then from that number even less can manage us as chefs.

 

Having been on the receiving end of management decisions concerning employees, I have found by and large, that BECAUSE they are "suits" they have no comprehension of just what it is WE do on the line or on prep each day.

I worked for a food service company at a college where I was the am. Sous. I had 30 something employees and we had to get a food court ready for service each day by 11:00 am. We started at 6:00. Some of my people were highly motivated but most were there for the paycheck.

I found out later that these people had been Marriott employees for many years and when the college changed food services, the employees were scooped up into the new company.

Unfortunately the bad habits, apathy, low motivation and extreme calling in, came along with them.

I used the employee handbook as my guide, documented everything, even taking my work home with me to finish. I would call people on their habits, give them verbal warnings, then written warnings, then 3-day suspension, all by the book. Their book. That they wrote.

I'll never forget that day when the salad lady was finally canned and she looked at me with tears in her eyes and said...."Why are you doing this to me???"  I recall telling her that it was she that was doing it herself and that up until now her boss was allowing her to get away with it. She was the problem.

I sympathize with what you are going through. It sucks. I would rather get rid of the dirt and work a little harder to get things done, then to have to carry that ball and chain around every day. Hope things work out for you.

 

One bad cook will poison a kitchen.

Unfortunately, labour standards and policy make it harder and harder to get rid of people now.

Be happy she called in and left a pathetic message. Good riddance.

 

So friggin true, you basically end up covering for both your work and his/hers