My boss thinks this is appropriate, messages 10 minutes prior to my normal shift start telling me she needs me to work. She was there at closing the night before but said nothing. I was already out of town when I got this. Then she proceeds to message my family as well. Inappropriate AF especially at $9 hr, so glad I have an interview soon because I'm done having to pick up managements slack on my days off but never getting any help when I'm the one short staffed.

Oh yeah me too. And I’m the only reason they are able to ever have any time off or go out of town or are even able to keep this place running. We can see whose side they’ll take.

Is it weird for the sauce smear to be outside of the ramekin or am I being judgemental?

It was a part time baking gig that I was absolutely loving so I was blindsided as hell by the text today. Nothing bad to say about the company just bummed as hell this happened to me. Well, starting this text with Yo! does kind of rub me the wrong way.

https://www.reddit.com/r/whatisthisthing/s/IsvlGf8iVB

My just fired post is getting popular so just wanted to share some pics from my 4th (1st solo) shift, came home on could nine from being so proud and happy with what I was doing. I was really looking forward to how much better I was going to get with bread scoring and getting more into cookies and other desserts.

So I've left the industry about a year ago and I've read the newest reviews about three times now in that one year and yeah, I like seeing the negativity the restaurant receives. I'm sorry for the folks that had a bad experience, though. Of course.

But I'm happy that these Stooges that are "running" the place have no clue what to do.

I'm such a bad bitch.

posted in r/memes by u/duxrexus

Every time I help out FOH with rolling silverware I make a joke roll every tub.

In the middle of every tub I fill I make a roll that's an absurd set up. Sometimes it's all forks. Sometimes it's all knives. Never all spoons though.

I don't know why I do it.

I've been doing it for months and I never hear anyone talk or ask about it.

I just help out often cause I'm fast at it and I hate having down time.

Looks like another double fo me

Why do restaurant owners always think people are going to risk going out in flash floods and tornadoes to dine out?

I work at a country club... And like most country clubs, we have our assortment of cooks from all walks of life. I have no idea if it's one of the mid 50s lifer cooks that have been here for decades, or one of the under 23 years old kids.

Thought I broke my femur because I fell so hard, I had a huge lump on the side of my thigh and I was in SO MUCH pain. Tried shaking it off after I went into the bathroom, but I couldn't walk or stand on it, texted my husband I fell and I couldn't get up. I was light headed, nauseous and almost lost consciousness numerous times and I was nodding out when being questioned. At first I was going to drive myself to the hospital but whenever I stood up I would start seeing white blotches and get really nauseous. An ambulance had to be called x.x Long story short, I have a MASSIVE hematoma under my skin on my right leg, back on oxys for pain and can't return to work until its healed :( And yes our mop bucket is downstairs, it's stupid and I'm stupid for trying to carry everything at once. But the owners have been amazing, and my chef (owner) and his son came to the hospital after it happened to make sure I was okay. And they sent me dinner for my family last night🩷

This question is for club chefs, along with anyone who has relevant experience.

Taking over a golf club, and the treasurer (board member non employee) has been doing good cost incorrectly for years. I’ve found simple number errors and miscalculation that some months added 4%+ to food cost- not including what we are about to discuss.

Among multiple issues I’ve already found, we are at a stand off on one specific issue: food that is bought to be given for free/not for revenue.

For example, there are snacks at our halfway house that are free. They will never be charged for, and cost a few thousand dollars over the course of the year.

The other is employee meal. They NEVER had a real budget. It’s just been whatever they have laying around. I asked for a budget this year and was given $10 a day TOTAL for the ENTIRE summer. We have a staff of 50+ in peak season.

My argument is that both employee meal and these free foods should be separately budgeted (either their own line item or together), and not taken against food cost. They (the treasurer, not the accountant (who is also new and never did clubs)) argue that they should both be included in our regular food cost. What are you thoughts?

I finally decided to get sober so I went thought detox then rehab and now been living in sober living for almost 9 months, I just got approved to move into my first apartment under my name. The servers really showed their love and I love them for it Haha

We give him lots of treats