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Restaurant Rant

Got a job running the kitchen in a historical diner under new ownership. I arrive and find out the owners never ran restaurants before. That’s fine I’d love to help and make an impact. Fuck me. I work two days and they bicker like children when they are two 50+ year old adults. One of the owners had a melt down and locked the doors because she couldn’t manage seating and talking to 10 tables while myself and the other owner were at the hospital. They pick and choose what knowledge of mine to utilize for their business and always choose the easy and cheap way out. Would rather buy 20 five pounds bags of potatoes instead of two 50 pound bags because of the drive. Did not take my advice to get in touch and sample with suppliers. I took unpaid time to write them a new menu that…


Got a job running the kitchen in a historical diner under new ownership.

I arrive and find out the owners never ran restaurants before. That’s fine I’d love to help and make an impact. Fuck me.

I work two days and they bicker like children when they are two 50+ year old adults.

One of the owners had a melt down and locked the doors because she couldn’t manage seating and talking to 10 tables while myself and the other owner were at the hospital.

They pick and choose what knowledge of mine to utilize for their business and always choose the easy and cheap way out. Would rather buy 20 five pounds bags of potatoes instead of two 50 pound bags because of the drive. Did not take my advice to get in touch and sample with suppliers.

I took unpaid time to write them a new menu that suits the town and my capabilities and they still insists to run a large portion of our menu as Puerto Rican food yet we are a diner in an old white people church town with little access to the ingredients we need for that cuisine.

We have essentially have broken equipment and machines all over the kitchen, but we have 4 deli slicers? There are not even proper tools to maintain or clean equipment. Owner drove 50 minutes one way to a Cuban deli to get some meat, but can’t buy grill bricks.

And again we close at 5 and never sell any of that meat.

They’re over two hundred staff collective hours behind on pay but regularly close the restaurant at 5pm.

Constantly closing the place because of personal issues sacrificing my ability to earn and increasing my frustration when I have to go in and throw out 1000s worth of food and prep. Every week…

One time the owner went to customers and took away a fresh sauce I gave them on side for their entree because it wasn’t “puerto rican”. The same person said for me to not salt our roasted chicken. Told me if the rice isn’t crunchy then I can’t serve it……

They’ve been closed for three weeks and are not communicating properly.

I’ve applied to 30 jobs in the last week but because I need 20hr I can’t get a job.

Anyone hiring in Monmouth County Nj? Help a cook out guys, please!

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