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Message
re: Got fired today
Posted on 2/1/24 at 8:14 am to magildachunks
Posted on 2/1/24 at 8:14 am to magildachunks
quote:
Fry cooks are a dime a dozen.
No they aren't.
Absolutely are.
Easy to hire, but they rarely show up to work, and when they do, most are barely sober.
Its a revolving door with those folks.
1
Posted on 2/1/24 at 8:30 am to Deactived
quote:
What a bum
Harsh words from a cuck..
Posted on 2/1/24 at 9:19 am to magildachunks
quote:
Can't find anybody to work kitchens these days.
My son tried working in the kitchen of a nice-ish restaurant in BR. He wanted to learn how to cook, and he did, but the other cooks were a bunch of ex-cons who made thinly veiled threats to prison-rape him. As a teenager, he didn’t want to hang around and find out if they were just joking to haze him or if the “hazing” would be something else.
Posted on 2/1/24 at 9:41 am to Rick9Plus
quote:
made thinly veiled threats to prison-rape him.
That's normal in the restaurant business.
Posted on 2/1/24 at 10:03 am to RogerTheShrubber
quote:
Absolutely are.
Easy to hire, but they rarely show up to work, and when they do, most are barely sober.
Its a revolving door with those folks.
Why do you insist on acting like you are an expert in things you are completely ignorant of?
I'm a chef. I know more about the current state of the industry than you do. Nobody is applying for Cook positions these days.
It's easy to find dishwashers and front of house, but not cooks.
Posted on 2/1/24 at 10:06 am to Rick9Plus
quote:
My son tried working in the kitchen of a nice-ish restaurant in BR. He wanted to learn how to cook, and he did, but the other cooks were a bunch of ex-cons who made thinly veiled threats to prison-rape him. As a teenager, he didn’t want to hang around and find out if they were just joking to haze him or if the “hazing” would be something else.
Your son lied to you so you wouldn't get mad at him for quitting bc he didn't like the job.
Most of the cooks you'd label as "ex-cons" are extremely homophobic and do not joke about anything that could be perceived as them being gay.
Posted on 2/1/24 at 10:34 am to magildachunks
Maybe, but if you can list Angola as a previous residence, you can be labeled an ex-con. Plus if he were going to make up a reason to quit, i doubt that would come to mind. Just saying, maybe it’s hard to fill those jobs because of the working conditions.
Posted on 2/1/24 at 10:35 am to Rick9Plus
Also, i respect your position as a chef. My son was into cooking at one point, but that job turned him off to it.
Posted on 2/1/24 at 10:35 am to Rick9Plus
quote:
Maybe, but if you can list Angola as a previous residence, you can be labeled an ex-con.
"Nice-ish" restaurants aren't hiring parolees from Angola.
Try again
This post was edited on 2/1/24 at 10:36 am
Posted on 2/1/24 at 10:36 am to magildachunks
quote:
I'm a chef. I know more about the current state of the industry than you do. Nobody is applying for Cook positions these days.
As a former line cook: No shite. You make more money front of house than you do on the line.
And the restaurant industry is fricking dying and everyone knows it. Why try to learn a trade that won't benefit you at all in ten years?
Posted on 2/1/24 at 10:37 am to magildachunks
I’m not saying it was Ruth’s Chris, but it wasn’t the Chicken Shack either. Jesus. That was one experience working at one place. For your sake i hope your restaurant is better.
Posted on 2/1/24 at 10:37 am to magildachunks
quote:
Why do you insist on acting like you are an expert in things you are completely ignorant of?
It's Roger. Posted on 2/1/24 at 10:38 am to Rick9Plus
quote:
My son was into cooking at one point, but that job turned him off to it.
That's why I tell everyone thinking of culinary school to go work in the industry before paying for school.
There's a huge difference between cooking as a hobby and cooking for a living.
Being able to cook is just part of what's needed to be successful in this field. It's not for everyone.
Posted on 2/1/24 at 10:40 am to magildachunks
quote:
That's why I tell everyone thinking of culinary school to go work in the industry before paying for school.
I’m glad he did, that school os expensive. He did appreciate what he learned at the restaurant, though, and is a good cook for a college kid.
Posted on 2/1/24 at 10:40 am to magildachunks
quote:
"Nice-ish" restaurants aren't hiring parolees from Angola.
Maybe not, but I worked in several "White Tablecloth" restaurants that straight up had a staff that was comprised of 50% work release.
Hell, we used to have to schedule breaks so the male convicts could go frick the female convicts.
Posted on 2/1/24 at 10:44 am to PurpleandGold Motown
What i think happened is there was a group of guys cooking who all came from a similar background (prison.) This young college kid comes in and doesn’t fit in, so they run him off. The food there is really good, and we still eat there.
Posted on 2/1/24 at 11:05 am to magildachunks
quote:
That's why I tell everyone thinking of culinary school to go work in the industry before paying for school.
When I got accepted to CIA (didn't go because I broke my back) you had to have letters of recommendation from established chefs to even be considered. So, yeah, maybe you can go to Sullivan fresh out of high school with no experience, but CIA and Le Cordon Bleu aren't taking 17 year olds.
Posted on 2/1/24 at 7:46 pm to PetroBabich
quote:
post military transition.
I am a military vet. I understand the transition. I am also a business owner. I know a lot of great vets that have transitioned. This guy sounds like a lazy bum
Posted on 2/1/24 at 7:57 pm to cubsfan5150
I would have called him from the emergency room.
You didn't need to go to the emergency room? Then you f***ing go to work.
You didn't need to go to the emergency room? Then you f***ing go to work.
Posted on 2/1/24 at 9:57 pm to cubsfan5150
They probably got rid of you to prevent a future Work Comp claim
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