Tue May 13, 2014 7:05 am
but I do know there are a lot of people here that use the union to full advantage if it was a non union property I don't think they'd still be here.
IE: Our omelet guy on the hot line, frequently off line, I've seen the Sous Chefs cook more omelets than him but he uses the union as a shield it's annoying
Tue May 13, 2014 10:15 pm
I'll say this about clubs. The benefits are amazing, at least in the two i worked at and the one my wife is serving at currenty. The other BS just wore on me, I was quite jaded and had goals that couldn't be achieved working in a club don't mind my opinion
My exact scenario. I am considering leaving the club life for the same reason. Politics BS, and in the end nothing gets done. Such a waste. Sad.
Wed May 14, 2014 10:45 pm
A Committe of 10 members just to pick out the new plates for the kitchen.
Wed May 14, 2014 11:48 pm
It's funny. I moved out of clubs perhaps a year ago and miss a lot about it. I'm surely looking back with rose tinted glasses because I remember the meetings and frustrating food. Every job has it's allures, I suppose.
Thu May 15, 2014 7:24 am
wedge salads for a 300 person banquet anybody? lol
Thu May 15, 2014 3:43 pm
Chicken Cesar Wraps for 900?
Thu May 15, 2014 8:45 pm
I work in a hotel, not a club, but we had a veg entree choice tonight that was straight out of a 1986 country club menu: Stacked Veggie "Napoleon". (Gotta love when catering sells random entrees from old menus.)
Thu May 15, 2014 9:18 pm
Club sandwiches for 500. I'd forgotten that one. Thank you so very much.
Fri May 16, 2014 1:10 pm
There was a hotel restaurant in Duluth where every employee except for the chef was union. Talk about a cluster.
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