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 Post subject: Re: For all of those in the industry
PostPosted: Tue May 13, 2014 1:05 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
No idea
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


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 Post subject: Re: For all of those in the industry
PostPosted: Wed May 14, 2014 4:15 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 314
Location: NE
Nbles wrote: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. :(


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 Post subject: Re: For all of those in the industry
PostPosted: Thu May 15, 2014 4:45 am 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 288
A Committe of 10 members just to pick out the new plates for the kitchen.


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 Post subject: Re: For all of those in the industry
PostPosted: Thu May 15, 2014 5:48 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
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.


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 Post subject: Re: For all of those in the industry
PostPosted: Thu May 15, 2014 1:24 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 288
wedge salads for a 300 person banquet anybody? lol


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 Post subject: Re: For all of those in the industry
PostPosted: Thu May 15, 2014 9:43 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 667
Location: Minneapolis, MN
Chicken Cesar Wraps for 900?


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 Post subject: Re: For all of those in the industry
PostPosted: Fri May 16, 2014 2:45 am 

Joined: Thu Jan 02, 2014 7:24 pm
Posts: 134
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.)


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 Post subject: Re: For all of those in the industry
PostPosted: Fri May 16, 2014 3:18 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
Club sandwiches for 500. I'd forgotten that one. Thank you so very much.


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 Post subject: Re: For all of those in the industry
PostPosted: Fri May 16, 2014 7:10 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 288
There was a hotel restaurant in Duluth where every employee except for the chef was union. Talk about a cluster.


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