whats the point?

Discussion in 'Professional Chefs' started by toddlove8845, Oct 25, 2005.

  1. toddlove8845

    toddlove8845

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    You invest time into traing and mentoring your crew and a lot end up leaving for more money. I personaly over see four locations. Recently I dont bother learning peoples names. I refer to them as the new grill guy or new pantry guy.
    Please tell me someone can relate.
     
  2. cheflayne

    cheflayne

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    How do you think the employees relate to your train of thought? Role reversal, how would you relate? People want to feel like they are significant and make a difference. Staff attitude and loyality are trickle down from supervisors. Studies have shown that people want to feel that they contribute and are important at work, and thusly appreciated, more than they would like more money.
     
  3. luv2eat29

    luv2eat29

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    First, what do you expect? The young people in this industry make no money, work long hours, and are generally abused by their Chefs.

    Second, why on earth would anyone stay with you if you don't even call them by name?
     
  4. sucrechef

    sucrechef

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    When I was first starting out, it wasn't the exec who wouldn't call people by name but the grill/meat guy who had been doing the same job for 28 years...took being on the job 18 months before he ever called me by name and that was when I became fully accepted as a valuable addition to the team.
     
  5. someday

    someday

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    Why don't you give them a raise so that they will stay?

    ~Someday
     
  6. toddlove8845

    toddlove8845

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    I regret my post. I was in a bad mood and had a few drinks. Its been just this past year i have stopped bothering to remembering peoples names. I know I shouldnt take it personaly when someone leaves but I do. I just dont see any loyalty anymore. This is mainly about poeple who work between 1-2 years and leave.

    Sorry
     
  7. gus20

    gus20

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    Hi, u remind me when i was working at hotel. I hated when some cooks called me "fat" ( hey gordo,, gordo do this) ,, i hated it cuz i have good manners and i always say the name how it must be. But i hated it more when the restaurant manager who doesnt know me, told me,, hey "fat" make me pasta with meat. That day i was red like a bull,, i dont understand why do i have "my name" in a pin over my jacket who says: GUSTAVO,, can´´t they read? In that moment i wondered does this manager doesnt know how to treat people or administrate people and with many years of experience. ?Fortunatelly im not there anymore. Other thing, people fel good when someone tell them u do a great job. Cuz everybody has problems, i think when u get an adult u get more problems and more. Problems like: "my daughter is completely sick and maybe wont be able to talk again" , "I cant see my family during the week cuz work" , "i have to work my free day cuz my family needs the money", or what it very sad " i have to eat in the hotel cuz at home i dont have anything to eat". The short time i was in a kitchen (4 months) i could analize workers ,well in Peru most of cooks are poor cuz the sallary is not good.

    So when u help other cook, give them good words, its a lot for them, for us.

    regards

    Gus
     
  8. greg

    greg

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    Generally, I'd take the time to argue that last point, but I've got to get back to planning tomorrow's daily mistreatments. :rolleyes:
     
  9. kuan

    kuan Moderator Staff Member

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    If you don't like it then get out...



    Ahhh.. you can't. ;) :D :)


    You LIFER
     
  10. peachcreek

    peachcreek

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    We have been open for nine years now and as the person ultimately responsible for the operation of our restaurant I want to remind you that you either own the place or work for the people who do. And eventually, EVERY employee moves on, even the upper management. And why are your underlings leaving? For the same reasons you will someday, Todd. Peace, friend.
     
  11. chefmikesworld

    chefmikesworld

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    This is such a multi-faceted statement/question...

    In my present employ, I do not hire someone that is not career oriented- I am here to teach and learn, rock and roll, combine my knowledge with someone else's knowledge of taste, color, flavor, texture, viscosity...kick ***, take names and go home...

    It has been a long time that I have worked with young people outside of waitstaff, I was one of the young punks with a chip on my shoulder last time I did and now that I am older and wiser (and not so many buddyweisers....) life has changed....

    We just hired a 20 year old Pastry chef straight from CIA that was displaced from New Orleans due to the hurricanes and I can not get my head out of her butt....she rocks...I am a saucier, I am not a pastry chef...sure I do pastry but it is only when there is not an option---this young lady is so refreshing with all of her book knowledge still fresh in her mind so when the inquisitive mind of the veteran asks her why she is doing this or doing that her reply is a sufficient answer followed by "I can email it to you if you want me to...." Jeez....time's sure have changed from when I got outta school...

    Just a babble, thanks for humoring me for a moment...
    Cheffy