Hold steady

  1. And now for a new workplace
  2. Hold steady

I thought it would take longer to sour on this new job I posted about last time but no, it is happening much faster than I thought. There are a few reasons why but at the end of it it boils down to me being able to figure out the things that will frustrate me the most, and then being unable to do anything to resolve them.

And therein lies the problem. I am currently only a junior member of the staff and as such I get no say in anything. I can advise all I want on our current set of recipes given the equipment we have but it doesn’t mean anyone will actually implement them- I am not allowed to just go off and do things.

That is the Kitchen Manager’s job, who just happens to be out in the alley smoking and drinking. He does that at least once an hour, leaving you to run the kitchen by yourself even during weekend rushes.

Look, I get it, running a kitchen is hard work, but you cannot make it any easier on yourself if you’re reeking of cigarettes so you cannot smell or taste anything, and tipsy so you cannot handle using a knife at speed for prep work.

From my angle the best part is the ownership will never let the KM go because “he’s a longtime employee” and “part of the family”. At least for now the kitchen is breaking even. What happens when it isn’t? We are getting more competition every month! We are not getting better equipment (read: a proper kitchen with fire in it and a working smoke extraction system) and ownership still seems uninterested in actually making it happen. This is how the idea of the name of this specific post series as we are an abridged kitchen. Abridged as in “incomplete”.

But for now we are holding steady. For now I will keep my mouth shut about things at work and I’ll post them about here. It’s nice to have an outlet.

For now I can only hope that the next Covid-19 wave is small but I do not think that will be the case.

And now for a new workplace

Photo by Alexander Dummer on Pexels.com
  1. And now for a new workplace
  2. Hold steady

It would seem I finally have something to write about! I started working in the kitchen of a popular spot in the downtown area when you’re going to baseball games. It’s been going pretty swell except for a few things

  • After being here for a bit it seems the Ownership don’t want to admit they are running a full restaurant. This lack of admittance leads to stupid decisions based on what the front of house wants, instead of what the entirety of the business needs. The kitchen is completely shut out.
  • There is ongoing drama with the KM and the sous not being responsible over what is happening in their kitchen. They also don not seem to be training greenstick cooks at all.
  • Due to the above I now have to come in on days off to work.
  • A coworker had a full-on mental crisis and blew up on the Ownership bypassing the GM and the KM entirely. They apparently had no inkling anything was amiss. This does not seem to have caused any changes to be made. I’m left wondering about this one coworker just going MIA one of these days.
  • They seriously want to pay people $16/h when businesses around us are starting people at $18. The minimum wage here in town is $15/h.

My fear is everything will come to a head at the worst time. The front of house is getting an entire new bar installed while the kitchen keeps dragging along with a couple of induction burners and a couple of steam food wells. Then there’s a big red flag we had the other day that I need to find out more about.

All of these things I’m sure will give me enough material for more posts, in time. But for now I get to enjoy two shifties at the end of the workday. I usually look like the featured image while I’m drinking them.

Here’s to everyone being safe out there. And fuck the Supreme Court.

This is proving a bit harder than I thought

It’s been a while, yeah. Turns out you can’t have a site like this when all your perspective is coming from the kitchen.

I’m still cooking but hopefully I’ll be able to post a bit more often now.