I've only been working in the food, beverage and hospitality industries in one capacity or another since I was 12. Of course 2 Medium No Salt Fries would be too hard for me to figure out.
And of course the reason we opened late was all MY fault, even though you rode my ass like a rented mule because the inside of the fryer and a surface that doesn't even TOUCH food wasn't shiny enough.
I'm so very glad you've put in your 2 weeks notice. Otherwise, I would have.
Yeah, it always amazed me that management wants to micromanage the competent while ignoring the idiot that can barely tie his/her shoes. One of the many reasons I got out...
ReplyDeleteAnd, why is it that kitchen help rarely gets promoted to oversee the whole restaurant? It's always the "I've never managed anything" that seems to get the job...
It always makes me wonder how closely the manager & the one being promoted are related.
ReplyDeleteNot at all, in this case. She's just so OCD she makes a Sergeant Major look laid back. I'm all for cleanliness, but she veers into the stupid, making sure visible surfaces are shiny but ignoring food under the fryers. And the constant vibe of contempt is unnerving.
ReplyDeleteDayum... Really???
ReplyDelete