So yesterday was our busiest day of the week at work (restaurant brunch). Everything was prepped for another busy day and some extra as well because the college just started back this week (Emory). Doors opened……
Recap to a month ago when my GM and myself aggressively request to get one more person in the kitchen as I was currently down two staff members (generally two of us in the kitchen, 1 line and 1 assist). We explained that we will need someone because when Emory opens up…it will be wild and very very difficult. My GM agreed with me and the owner said absolutely not there isn’t enough money. My GM and I then asked if we could have a menu change to help reduce modifications and menu manipulation that bogs down the kitchen and FOH…once again no…they don’t have time.
Three weeks later I’m removed from salary with only one text and the excuse of payroll…he saved 40$ and I lost the ability to stay late in order to complete prep work for the entire facility (I personally prep food and prepare the kitchen for my employees so they can just come in and do their job without concern and it keeps food consistent).
Fast forward to yesterday…in one hour we sold 2k$ with avg per person ticket price of 8$. Two kitchen ppl…line out the door. Customers waiting 40 min for food…customers eating on the floor cause there is nowhere to sit. No owner to control this or even understand this. GM losing his mind. Everything is going up in smoke.
I put my things down and clock out. Someone is crying asking me not to leave. The other ppl understand. The final thing I tell them to explain why I am leaving…”If we succeed today, if we manage all of this and succeed…our owner will NEVER hire another employee because he will know that without a doubt, 2 people will be able to handle it. I refuse to allow that to happen and if I have to sacrifice myself and let the place burn…so be it.” Then I said goodbye and thank you and left.
PS. The owner had a catering facility where all but 3 ppl quit so he sent the majority of catering to my facility and most of it is due before 7am. Me and my staff don’t get in till 6am. Takes an hr to open the kitchen because of fresh ingredient prep work and what have you. Yeah no bye bye and good luck!