Category: Antiwork

I work very fast and I don't wanna be punished for being efficient now I'm looking for a way to stay efficient on hubstaff while being idle IRL lol work sucks

I have had several jobs in a row that ended mostly due to bad circumstances and only one of them was officially on bad terms. Many of my old employers i worked for were pretty terrible. One of them in a fast food chain would use new employees’ work id to buy himself food using our income (i just got the money back from it, this was 2 years ago). One never actually paid me for months and then it turns out the lease was ending for our business space and didnt inform us until the last minute. One hated communicating with me because i worked weekends and they didnt so i never was able to communicate with management when needed and they also held it against me when i got sick or injured (made me pay for my own drug test that they required me to take to continue…

My wife and I are both leftists and we have a predictable view of the modern workplace. I work in medicine and my wife works for a nonprofit, with obvious consequences. She has a senior position, education director. However, the culture is becoming increasingly toxic. The executive director is manipulative. They play mind games with new hires. The second in command has zero understanding of work life balance and people quit every few months like clockwork. I’ve done just about all I can by giving pointers, encouraging my wife to apply for work, shit I even offered to get involved and put her boss in his place because I’m quite fighty. Help help my wife. Please share any wisdom you have to help me help her get through these next few months, for the sake of worker solidarity.

WARNING: Long Post Incoming [BUT I REALLY NEED ADVICE BADLY] 7 months ago I started working at a Bar & Grill kitchen. Typical shit. Burgers, steaks, salads, basic sandwiches, fried food etc. It was owned by a married couple who the wife recently passed away unexpectedly and was now being run by the late husband and his daughter. The business wasn’t doing great. Weekdays are mostly empty during the day, not much better at night. The money maker days were Thursday-Sat nights. They have a pretty basic food service inventory except their steaks and burgers were locally sourced (and fantastic cuts) and they had some in-house apps that were very good. The rest was your average stuff. The menu had never been changed in the 10 years they’ve been open. So I moved to the town the restaurant is in around Thanksgiving. January 5 I get hired in. The kitchen…