Getting rolled: Meeting everyone except the person that counts

Previously: Getting Rolled


I hear back from the GM. Excellent news. We finally settle on a first day of work and when I am supposed to be there. Still no mention of what my actual work duties would be.

I got my calendar via a shared Google Sheet that anyone could edit. A very odd setting which I pointed out, but didn’t hear back so I just made plans to be there on time at the appointed time and place.

The day of I took my leave from one of the jobs and headed yonder. Walk in the front door and… there was no one there. Not the cooks, not any floor staff. Sat down on a chair and waited for about fifteen minutes before one of the cooks came back to the kitchen so I could introduce myself but they couldn’t help me as I was technically hired for a front of house position.

It took another ten minutes before someone else showed up. We set about opening and this, my dear reader, is where I started encountering issues.

  • Ice in the bar well wasn’t burned the night before.
  • Ice in the server well wasn’t burned the night before.
  • Sticky floor, a sign people didn’t mop the night before.
  • Sticky tables, a sign people hadn’t wiped surfaces the night before.

When I set about burning the ice so I could clean the well and put in new ice I actually dislodged a 3 inch long strip of dried out slime mold from the drainage hole. Flat out one of the most disgusting things I’ve seen in the one place you’re not supposed to have any kind of dirt, specially in a… reputable… place, like this one. And then had to clean up the flood I got from the server’s well after burning that ice.

Very entertaining on your very first day of work. Totally makes you look like you know what you’re doing. I did manage to catch the bartender rolling their eyes at my blundering.

Set about making iced tea and another surprise. The tea maker had not been scrubbed in years and years as well. Someone made a comment they weren’t aware of anyone who had ever scrubbed it.

The day just went on with many surprises just like these except for the one nice surprise of new glassware washing equipment for the bar. Always nice to have that.

And then! Time to open! Within half an hour the bartender and myself were doing really good, with him commenting often I clearly knew what I was doing as he needed only to provide some direction on what needed to be done, and when, but for everything else I could work without assistance. Only bit of difficulty was the POS but that’s always something you have to learn with practice.

Other than the cleaning it was a good day. Met some of the kitchen staff, Ecuatorians most of them, all of whom had been working there for years and years and years. Met some of the regulars. Met a few of the managers the company employs– we’ll call them “middle managers”, as that is what they are given the business structure.

Did not see the GM at all.

Met more of the managers the company employs. The owners came by to hang out as owners do, with that distressing tendency to get in the way while you are trying to work. Met some regulars who politely ignored you to talk directly with the kitchen for their food.

During the course of the day no one really knew what my position would ultimately be. Given I was interviewed by both owners and the GM I was still under the impression it would be a junior management position but no one could give me an answer. I asked the middle managers and they declined to provide an answer, deferring to the GM.

Middle management could, and did, ask us floor staff to do things for them as they were busy.

This is where I started to get concerned. I have seen this combination of elements in a corporate environment, and any whiff of them in food service doesn’t bode well for you as an employee. Clueless ownership? Overabundance of middle management? Salaried staff choosing to stand apart from hourly staff? Check, check and check.

Then it was time to clock out except I had no entry in the POS to do so. Worked a solid 4 hours.

Then it was time to leave. No family meal, no shiftie. Not even an offer of a salad.

Thank God for the protein bar I put in my backpack. Put on sunglasses, went out into the summer heat, and got going to my next job.

Tomorrow will be the second day at work.

Getting rolled

A few days ago I picked up a new job. In the front of house, even! Imagine that! It is an extremely nice change of pace from the usual behind the pass.

But it also has plenty of risk, particularly when management is not clear on what the job you will be doing actually is, which is just what happened to me.

A few weeks ago I contacted an establishment looking for a general manager position. After a week I got a response from Lady Owner asking me to come in for an interview, which I accepted. At this point my assumption was they were still looking for management.

Sat down for the interview with her, her husband, and the GM. I made it clear I was not going to leave my current position as it offers benefits but they agreed we could work around its schedule. All in all a good experience.

And then I didn’t hear anything for a week. Sent the GM a few emails trying to find out what exactly was happening and there was no response.

Finally, after two weeks of no communication I heard back from the GM, requesting my schedule so she could draw up hers. Shared my calendar, written days and times, and screenshots. The works, basically, to make things easy for her. She got back to me three days later at 10 PM requesting I fill out a PDF form. Got that filled out, and waited for another two days.

At this point we are have been interacting for three weeks and I am still unsure of what my schedule would be.

I ought to have realized it was but the start of a really bad experience…

Ah, Thr3 Jack. Would you walk in The Normandy Inn’s footsteps?

This popped up on craigslist and was sent to me. It will probably disappear of their site but that is what screenshots are for.

This one should go up on “Best of MPLS Craigslist”

Here’s the text in full:

thr3 jack is a nightmare (The loop)

Thr3Jack is an abusive place where Dan Elliot (the GM) treats the staff without basic respect. He is nice in interviews and in front of the owners. Chef Robert is also very nice in interviews. Thr3Jack has had a full turn in the last year with the whole staff. Ask around. The owners are great but this is an incredibly toxic environment. 13 former employees in the next year, coming forward. This place is awful for women, black people and culture in general. If you feel #BLM or women or Black people matter, stay away.

From https://minneapolis.craigslist.org/hnp/fbh/d/minneapolis-thr3-jack-is-nightmare/7333412133.html

I had been wondering why they would be looking for people every couple of weeks. Guess now we know. I’m not one for gossip but finding out about work conditions somewhere is always useful.

It’s hard enough to work in the industry as it is right now to suffer under bosses like this.

Heed her words!

My serving job at an expensive restaurant in Manhattan ended abruptly in mid-March. The last evening I worked, I had the distinct feeling of being a violinist in the quartet on the Titanic, doggedly serenading despite certain death as my sonatas/wine key attempted to assuage the panicked first-class passengers trying to flee.

Source: I’m an Unemployed Waitress. Don’t Dine Out At All.

The vast majority of people that can afford to dine out these days are also people who an afford an extended stay at a hospital because of COVID-19 and also can manage extended healthcare costs after they leave the hospital.

The rest of us are not so lucky in this regard and a fair number of people I know are also refusing to return to the workforce as they know they will have less money available for rent/bills/food/discretion than if they remain on unemployment.

I hope this will be the push the restaurant industry needs to leave tipping behind. It is a shame it had to come to this.

More skin for more shifts? No thanks

Should you have to dress sexy to keep your job? Many women working at some of Canada’s popular restaurant chains say they do, which some experts argue is discriminatory.

Source: <a href="http://www Recommended Site.cbc.ca/news/business/marketplace-gender-specific-dress-codes-1.3474289″>Restaurant dress codes: Sexy outfits for female staff may be discriminatory – Business – CBC News