Bump if you wanted to choke a customer on their own lower intestine tonight!
Arsehole table wanted 5 well-done steaks 10 mins after closing time. Manager was around and she's a cunt, so I couldn't say no.
You dumb fuck, it was 10 minutes after closing. Not knowing how to read. The horror.
Well I understand what 'manager' means. That's the person who makes decisions on running the restaurant, ie your boss. Your job is to do yours, ie obey your boss, which you're having an impotent whinge about on the Internet.
Do your job fag, if you can't hack it fuck off.
Typically the manager is the one who has no clue what's going on in the kitchen and schmoozes with the customers, before coming back to the line to order himself something off the menu and not realize the cooks aren't going to treat him the same way as customers when he puts on a fake smile.
>hurr durr just do your job
Restaurant managers are so often clueless about the BoH that they're almost useless in the kitchen, and are most often despised by the people actually keeping tabs on the day to day and running shit.
Go work fast food, or find another shitty pub job if that's your mentality.
If that's how they want to enjoy their meal, that's their call not yours.
Try working somewhere that's not a shithole; most cookies are salaried, and give up at least 40 hours per week.
It is, deal with it.
Again, try not working in a shithole.
That's why their suckers. Don't go salary unless you have in stake in the company. Hourly is a lot better in most cases, that way the directors and managers know what I'm doing and for how long and I can bill for it. They're billing so why the fuck shouldn't I?
Funny thing is that I generally make more than managers and directors, it doesn't take much skill to full out reports or give approvals and shit. Writing takes some skill. At least that what I get told.
Salary often makes more money than hourly.
More often people take salaried jobs without knowing how much work and responsibility is involved, so they end up working more for less.
Yeah, most BoH jobs are much better working hourly, but getting a salaried job you know you can handle and that keeps you (mostly) off the line is pretty much the only step up.
It really depends on the specific contract. If you're working 80 hours a week for some shit then what your take home pay needs to be divided that way. I've been there done that.
I find that doing it hourly is much better, but that's me, I can't and wont put that on anyone else.
Don't like how the manager runs things? Find employment elsewhere. Simple as that. A table of 5 steaks is a lot of money not counting the drinks they ordered or will order. It's not like the customers are eating for free.
We're also talking different types of jobs, mine are BoH, in coding and shit, not cooking. There's back of house and front of house stuff too in that, even banks. It's best to be back of house so as not to have to deal with the general public.
General Public - Tenderness (Video 01) (1984) [HQ] RARE..!
I've actually done that. Some bitch manager was taking credit for my work so when she was asked to explain it I wouldn't answer. She got fired pretty fast. Indian chicks really suck at everything.
There's how it works:
A fair amount of paying customers come in and are buying steaks, usually a pretty pricey item. The manager is tired, but realises (unlike you) that their principal job is satisfying the needs of their customers. This is due to something called 'professionalism'.
Now let's do a hypothetical on what happens if you get your way:
A fair amount of paying customers arrive and are after steaks. The floor manager, taking into consideration the feelings of the kitchen staff for the first time in the history of society, decides to brusquely inform them that the restaurant is closed despite it looking remarkably open. The customers complain, as they always do, but the manager is adamant that snowflake out in the kitchen must have his way.
The customer is upset, he's friends of friends with the owner and the place came greatly recommended as a place where he could get steaks just how he likes them. He's been made to look like an idiot in front of his associates. He goes home and sends an email to the owner angrily explaining what happened and how his reputation has been damaged by this arrogant 'waiter'.
The next day the owner storms in raising hell, demanding to know why the fuck his staff seem hellbent on destroying his business. Before being fired, the manager explains that he behaved like that because he thought the kitchen was too tired to cook five steaks. He then fires you.
Hypothetical isn't a word i just made up, it's something that could possibly happen. This isn't beyond the believable, I'm pointing out that the manager's responsibility is to the customers and to the owners. Not to some bad tempered bitch in the kitchen.
And if you think people wouldn't send an email over shit like that you're incredibly naive, though these days I would be over Facebook for everyone to see.
Why do good service people always bitchbso much about their jobs? They came in before closing time right? The posted closing time of a restaurant is the latest time you can COME IN, not the latest time you can be there. If you didn't want to be serving people that late, then close earlier
Here's what actually happen:
>Customers see a "closed" sign on the door.
>They ask the staff inside who happen to be a manager to make sure that they are closed.
>The manager being a professional and responsible staff politely inform them that they already closed.
>Customers walk away and eating out in another place that can serve them a proper service at that hour.
>Everyone is satisfied and not a single problem happened.
looks like someone has never been in the customer service industry
it can happen sometimes but don't take a bet that they're not going to complain
(the situation being the clock is 10 minutes from closing and the sign is already set or they're denied a certain service within 10 minutes of closing)
Customer service 'professional' here, and yes, yes they are.
At my store, the sign can be off, lights off, the doors closed and locked, and the steel gate shut behind them, and people will stil drive up, park, then rattle the door, knock, and try to get my attention as I do my final clean to ask me 'are you closed?'.
There is a reason every single sales person wants to kill people.
>Dumb fuck sees a "closed" sign
>Dumb fuck sees staff cleaning up
>Dumb fuck decides to come in anyways
>Dumbass manager decides to let them
>Dumb fuck orders 5 fucking steaks after closing
>Dumbass manager decides to go through with this, even though the staff was just busy with cleanup
>Staff has to get everything back together and get cooking again for these dumb cunts
>Implying random cunts off the street have more than a .01% chance of knowing the owner
>Implying the owner will give a flying fuck if some dumb piece of shit wants to come in after closing
The owner set that as the closing time for a reason.
Let me guess, you're one of those cunts that likes to go into places after closing time "just to see" if they're still open and try to order shit. I'm not even a restaurant employee and I know you're a complete cunt.
>The manager is tired, but realises (unlike you) that their principal job is satisfying the needs of their customers.
It's 10 minutes after closing, they're no longer customers, they're illiterate bums. If it were at closing time or maybe 3 minutes after closing then it would be understandable, but you shouldn't even bother going up to a restaurant if it's more than 5 minutes after closing because making people stop the cleanup and reset to cook you something is just cunty.
When you leave your basement and see your mom doing the dishes, do you expect her to cook you dinner right then and there?
Are you, by chance, living in Wales, New York, or Chicago?
Because only people from those places are so entitled as to think that not being allowed in after hours warrants complaint.
>10 mins after closing time
>They came in before closing time right?
Are you for real?
>I'm not even a restaurant employee
then you have no idea what you're talking about. Good, you owned up, that's commendable.
For the record I worked in restaurants for 14 years, I treat all service staff with the utmost respect.
>Implying random cunts off the street have more than a .01% chance of knowing the owner
a chance you shouldn't be betting on. You treat people as if they were, regardless.
>Implying the owner will give a flying fuck if some dumb piece of shit wants to come in after closing
Implying the owner cares about anything but money, and customers = money. The owners would be pissed off you turned ANYONE away.
>When you leave your basement and see your mom doing the dishes?
You're projecting hard here kiddo, I can guarantee from your tone and general lack of knowledge of the professional world and how people react to situations that I am much older than you, by at least a decade. Stay angry though, perhaps seek an education.
>The whole point of salary is to make employees exempt from overtime you fucking faggot
This is incorrect
Earnings may be determined on a piece-rate, SALARY, commission, or some other basis,
but in all such cases the overtime pay due must be computed on the basis of the average hourly rate derived from such earnings.
o qualify for exemption, employees generally must meet certain tests regarding their job duties AND be paid on a salary basis at not less than $455 per week.
Additional point. If you are salary, and you get pay deducted for working less than 40 hours, you are not actually salary.
Whoops, should probably explain that for
because he seems a bit thick
The first link shows that salaried employees do indeed qualify for overtime.
The second link shows that in addition to being salaried, to be exempt from overtime an employee needs to meet certain job duty requirements. These requirements involve things such as hiring/firing employees, making schedules, and other management functions. Additionally certain "professional" careers lines such as doctors, lawyers, and teachers, are exempt from overtime.
Lmao. How about you check when the fucking restaurant is open before you go there you entitled cunt. It's literally 5 seconds to Google the name of the place to avoid the embarrassment. Which is your fault, no matter how you spin it
>manager makes tips
>cook is salaried
>big table comes in after close
>manager makes the "selfless" call to make more money that night at the expense of someone who has already completed their obligation
>trolls on 4chan agree with the manager's/customers' actions
>psychopaths/children agree with the trolls
>simple minds are triggered
>/ck/ thread descends into name-calling
only thing missing is people calling each other flyover
It's better to call them up and ask instead of coming across like a moron.
Fuck google, they're not going to have the hours right, the only way to get it 100% accurate is to speak with the actuals.
>chef has some balls and leaves when his shift is done, 'nuff said, idiot manager has to find new chef for being a cunt.
Unless the chef and other back orifice people have a stake in the restraunt fuck it, they have no reason to be there beyond their designated hours.
Shut up and do your fucking job or go work at fast food joint you self-important peon. Guess you should have gone to college!
You obviously have no clue how a professional kitchen works. Of course the chef stays for several hours after closing. They have to help with cleaning and do paperwork to get the place ready for service the next day. You can't just "leave" at whatever your schedule says when there's still work to be done
We can agree to disagree, sticking around when I have other plans is bullshit and I wont do it unless it's an emergency.
You come across as the wannabe child when others around you are making money and you're getting fucked in the ass. Again, if you had a personal stake in the place that's one thing, otherwise, fuck it, it's a job.
If you had spent even a single shift in a restaurant, you'd know how silly you sound. There is no guarantee of a set finishing time. Ever. If you need one you'd be planning with the manager at least a week in advance. Ask for too many and you'd be out on your arse.
It's also illegal for them to take cocaine and fuck underage waitresses, but you know.
If you'd spent anytime working for a real company in NYC then you'd understand what I'm talking about. You don't take shit from assholes, especially when you have no personal stake in it.
So I should make nothing or work for free when other people around me are making money? I have to pay bills fagboi and "smart technology" exists people people like me can write code without stinking indians around or at least correct their bullshit which is worth even more money. Plus folk like me don't have criminal records which means a fuck lot to companies.
because the next manager is going to be nothing like the previous one. If you're under management, do your fucking job better and take their place, fuck your petty 'complaint procedure' bullshit, you fucking drama whore. Don't find a replacement for their job, fucking take their job.
>otherwise, fuck it, it's a job.
Yeah, a job that you could get fired from.if you don't pull your weight. What if you just leave at 11pm because that was your schedule when the rest of your crew has to stick around for another hour to get the place ready for the next day's service? You're coworkers will hate you.
No it's not. If you were on salary you'd work 60 hours a week but only paid for 40 of them. If you were hourly you'd work 50 hours and get paid overtime for 20 of those. Being hourly doesn't mean you have definite, set working hours. Anyone who has worked a real job knows that sometimes they have to come in early, stay late, or work days they weren't scheduled for, whether you are hourly or salary
holy shit, I'm imaging you just watched Mr Robot, got inspired and found code academy and just got through babby's first if statement.
Reminder that we're talking about the hospitality industry, and that you are 16 MAX.
Adult don't go into immediate damage control like this.
Right, if I don't pull my own weight and can't right I wouldn't get hired in the first place, we're properly vetted. But yeah so what? If I fucked up and couldn't write, I'd get fired, that's never happened and I suspect never will.
What's your point?
As for your salary note, no shit shirlock, that's why I like being paid hourly. The other advantage of being paid hourly is that I can take time off if I want to, if I'm not working then I'm not being paid and don't expect to be paid. If I want to take a day and fuck off in Central Park with a girlfriend then so be it.
As long as there no meetings and nothing is due and it's just project level coding then no biggie.
Naw, I leave that to my brother who went on from a bartender to be a f&b director at some of the largest hiltons on the east coast, I never wanted that for myself after seeing how uptight he became doing that kind of job.
There's no reason to have a socialist guilt trip if making some money. That's the lie that talking head socialist faggets want other's to believe while their selling their books and mugs and shit.
Dunno what kind of weirdo's you work for but I put in my hours sometimes on two systems one the mainframe the other a local system and sometimes have to break the hours down by budget code but fuck it, it's bloody accurate. If I put in for 60, I get paid for 60, I like sticking to 35 or 40 though. Depends on the contract but sometimes shit happens and it goes up quick especially if there's regulatory shit invlolved. Like the government decides there needs to be some new regulation so we have to code for it.
Medical crap is the worst since they never seem to get their regulations right and there are so many agencies with overlapping authority that it becomes fucking annoying. You go through these fucking government documents, it's not fun I tell ya!
The worst is banking shit when some fucking indian is writing the specs for a program, that shit, they never and I do mean NEVER get right. Try writing some code from some crappy shit spec written by a fucking fagget indian and tell me that I don't deserve to get paid properly.
Why not, it's fun, everyone else does.
I complain about it but I still accommodate to fake allergies. Things I've been told over the years:
>capsaicin (the stuff that makes peppers hot)
>MSG (deathly allergic to)
>any sort of tropical fruit
>things that never happened
At decent restaurants they will only offer you the bar menu if you come in near to close, or inform you that the kitchen is closing, and if you want to order off the regular menu you need to do it now.
The chef doesn't have "designated hours". He works as much as he needs to (if he's going to make it he works more than anyone else).
Chef's usually don't stick around past after the dinner rush is over. A few cooks will shut down the kitchen, a few FoH people will clear that area out, the bartenders will get drunk and smoke up while breaking down the bar, and the last people out are typically the dishwasher and whoever is floor manager that night.
I've gone to school, make good money, but have also worked the line to get where I am.
Anytime someone acts like they make 4 times the amount someone in a kitchen makes because they just worked harder, or put in more effort,I want to punch them in the face.
You have no idea what you're talking about.
I read about a woman allergic to lavender. Can't go out into public because so many shampoos and perfumes use lavender scents.
I figure, if you can be allergic to lavender, you can be allergic to anything. That being said, yeah they were probably all fake allergies. dipshits gonna dipshit.
>When I was a teacher, one student sprayed perfume in class and watched my tongue swell up. As I started to choke and was carted away, she of course apologized tearfully and profusely. Just kidding, she did it again. And again. That's actually a felony assault, but to kids, it's just a wacky prank.
>the manager's responsibility is to the customers and to the owners, not kitchen staff
this is a poisonous attitude.
the manager's job is to ensure harmony between the people making the product (cooks) people serving the product (FoH staff) Owners, and customers, such that business can happen.
his responsibility is to all of them. neglecting one in favor of the other causes problems.
if a manager constantly abuses his staff to cater to customers, eventually the staff will snap and the business will run aground.
And then those staff members get fired and replaced, because it's the fucking service industry and everyone is extremely easily replaceable.
The manager's duty is to the business. Period. That generally means putting the interests of the customers over the staff. Deal with it or go find a different job.
That's an admirable goal, but impossible. The kitchen will always be staffed with grumpy fucks with synchronised peroids, the floor staff will be as lazy as they can possibly get away with, to the owner no amount of financial success will ever be enough, and customers will always find something to complain about. There will never be harmony.
>this is a poisonous attitude.
It's a poisonous job and the goal is to bring in more money than is out going, your allegiance is to the people who are putting money into the business, the customers, and to the people who pay you, the owners.
When I was working floor, I heard the same thing from the manager in about 6 different restaurants:
>now if ever you're having trouble with a customer or any abuse, just tell me and I'll sort it out.
This is a-grade bullshit, as a waiter you are the lowest of the low, management will never take your side. Ever. You are a servile sponge for abuse in the eyes of everyone no matter how polite, handsome and obsequious you are.
Customers only equate to money if there's enough of them to counterbalance labor costs, which five steaks keeping a manager, server, cook, and whoever else has sidework that they held up for however long is really pushing it. Closing times aren't set arbitrarily, they're set based on predicted sales so that you don't bleed labor cost on one table of cunts that wants to nurse ice water and send a steak back because it wasn't burnt enough for them all night in an otherwise empty restaurant.