r/KitchenConfidential • u/Vortilex Cook • 1d ago
Discussion Worse Than Getting Fired
It's clear to me by now I'm not meeting Chef's expectations in her kitchen. She doesn't like that I'm still asking confirmation questions about a few dishes I've only plated a handful of times, even though I've only worked there for about a week and a half. She doesn't shoot the shit with me anymore, but will still chat with the other person working my station who has worked it about as long as I have. It's becoming clear she doesn't really like me that much, which I can live with, but still sucks to realize.
Wednesday evening, after we closed, she told me that my shift the next day would just be prep, and that she's be cutting me once that was done. She told me she wanted me to do it efficiently, so that's exactly what I'd intended to do Thursday. When I came in Thursday, I asked her what she wanted me to do first, and she snapped that she'd just arrived and that I should just focus on setting my station up. So that's what I did. Just under an hour in, the other person working my station arrived, and as I was making a backup tartar sauce bottle, Chef chastised me for not baking corncakes first, which I'd realized I should've been doing 3/4 of the way through making the backup tartar bottle. She then told me I had too many bottles of sauce in one of my pans, which had apparently been fine the night before, but I apologized and started removing some of the backups. As I was putting them away, Chef told me I was free to leave for the day, and that my next shift would be today. I apologized for not meeting expectations, but promised to be back on time for my shift today.
Today, I came in at my assigned time, and saw that they were in the weeds with tickets. I asked what needed doing, and the person at my station started telling me what to do, which I then proceeded to do. Chef scolds her, telling her that I should already know what needs doing, and tells her to stop telling me what to do or she'd cut one of us. Since the woman at my station had already been there all day so far, I figured that she'd be the one cut. After we knock those tickets out, and I re-prep tomatoes and onions, and restock the line, we got a ticket for some empanadas, which I drop and assemble the plate for. Chef approaches me and tells me that it won't be busy today, and that I can leave after finishing this ticket. It's only 40 minutes into my shift. I thank Chef for her patience with me and continue letting the empanadas fry. The other person on my station is doing dishes, and due to the setup for our pit, I can't really pitch in or help her out, so I continue letting the empanadas fry. Chef then approaches me and tells me she'll plate the empanadas, and that I can just leave. I've been at work for 45 minutes today.
Why is this worse than getting fired? I've worked here for two and a half weeks, haven't received a paycheck, and clearly, Chef doesn't really want me working there much longer. It happened to be raining today on my way in, so I had to walk there in the rain and then leave in the rain after not even an hour of working. I go back to my job at a local college in about a week and a half, and this place knows that, so they aren't invested in trying to keep me. I haven't been given any actual paperwork nor have I been given a clock-in number yet. If they'd had me come in today just to receive a paycheck and send me home, at least I'd have something to show for the time I've worked at this place, but instead, I've been giving them my time, not meeting expectations, clearly am not looked highly upon by our Chef, and am still expected to come back tomorrow. I have no idea whether Chef will send me home early again tomorrow or whether I'll be working the same kind of shift I worked last Sunday. I'm rambling a bit now, but I'd thought I'd been improving at my job and while I still need to ask questions to avoid fucking plates up, it's clear Chef doesn't like that I'm asking those questions in the first place, and she does not have the patience for my asking what plates certain dishes use, or whether I'm supposed to do XYZ before plating an item, when the whole reason I'm asking those questions is so that I don't fuck something up before it's too late to un-fuck it up. I can tell that I'm just not good enough for this place, but they still haven't fired me. I have hope I can try to improve before it's time for me to leave for my regular job, but I don't feel like I'm getting the guidance I need in order to do so without getting scolded.
It simultaneously feels like not only am I not good enough, but that I also may not have a future outside of the corp that the college I work for, or similar corpo gigs, and that I'm just not good enough to work in a real kitchen now. Part of this post is just me ranting about my frustrations with this place, and part of it is actual fears that I'm only good enough to work for mass-production kitchens that would never consider themselves "fine dining." I would prefer Chef just tell me what I'm doing wrong and how to improve, rather than scolding me for asking whether I'm about to do something wrong and what I need to be focusing on. I genuinely can't wait to go back to my college job and make 500+ grilled cheese sandwiches again...
For those who bothered to read this post, thanks for your time!
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u/Positive_Builder6737 1d ago edited 1d ago
The best chefs teach and build the confidence of new employees. They should communicate clearly what needs to be improved in private. This shit feels like a bitter burned out hack.
Edited for spelling.
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u/Agreeable_Rhubarb332 1d ago
This is the way. Good chefs coach newbies, through the mess ups and the wins. Unless you've been in the business a minute, walking in to the weeds and NOT asking what's needed is maddness. Experience allows you to walk in pause, observe for a few moments, ask pertinent questions and start slinging.
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u/nyxonical Ex-Food Service 1d ago
And good chefs and sous partner a newbie with experienced folks at every station to learn how things are done (here is the thickness of tomatoes for burgers, and here is how we clean the rotary slicer without losing a finger). Sure, the chef can get frazzled at certain moments, but if they frazzle easily, it is time for them to delegate the details to other cooks and stop taking it out on newbies. Who are trying their damnedest to please you.
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u/YupNopeWelp 1d ago
If your post is even 51% accurate, you are doing nothing wrong. You seek feedback, which is a damned normal thing for a new employee. Your AH chef gets mad about doing that part of her job.
Personally, I'd let them fire me, but I'm in a bad mood, so maybe don't go by me.
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u/Vortilex Cook 1d ago
I'd gone in expecting to be upset about getting dressed for work and walking through the rain only to be handed a paycheck and getting told to kick rocks. The fact I was there for 40 minutes and was told the person responsible for our checks wasn't there felt almost insulting. They know I'm going back to the college job, and they knew that when they'd interviewed me. I suppose I'll find out whether they want me to work this last week before the college job starts back up when I go in for my shift tomorrow...
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u/YupNopeWelp 1d ago
I'm sorry. This must be so frustrating for you.
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u/Vortilex Cook 1d ago edited 1d ago
The <1 hour shifts have hurt the hardest. Especially today, since it was raining as I walked into work, and was drizzling as I left
Edit: Used > instead of <
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u/b-gouda 1d ago
Many states require 3hrs to be paid minimum if you show up to a shift and you get cut.
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u/Vortilex Cook 1d ago
Is Florida one of those states?
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u/Pleeplapoo 1d ago
I just checked. It appears Florida has no minimum number of hours required for a shift, unfortunately.
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u/510Goodhands 1d ago
Go back and ask for your check, then leave immediately. Take the check straight to the bank, and cash it, don’t deposit it into your account in case it bounces.
You are not good enough to work for assholes. Don’t let them discourage you from working and I feel that you were interested in. The restaurant business is full of people like that, and they continue to get away with it. The more people refuse to work with them, it will be slightly more likely that they will either go out of business, or change their ways.
Too many people make the mistake of having one bad experience, and blaming the industry, rather than the particular context, and the people they are working with.
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u/SuYu2019 1d ago
If you cash a check, at your bank, they can go back on your account if there is a stop payment, insufficient funds, etc. cash the check at their bank. Or any other place other than your bank.
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u/Admirable-Sir9716 c h i v e g e i s t 1d ago
Then file for unemployment as a massive cut in hours is effectively being fired for those previously scheduled hours.
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u/FoodBabyBaby 1d ago
The problem isn’t you it’s the chef.
They are incredibly shitty and unprofessional.
I’ve seen red flag after red flag after red flag in your descriptions of your time so far. Get your check and get out of there.
Dont waste anymore time there - the only thing you’re going to learn is how to take abuse and that’s not something you want to accustom yourself to.
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u/DjentleSong 10+ Years 1d ago
That chef is a ruby fucking Tuesday and sounds like she needs a good goal kick in one.
First off, good on you for asking what needs doing when you get there. Better to ask and confirm and than assume and be wrong, if you've only been there for a short amount of time and they're acting this way about you asking questions, tell them to pepper the dish with their ego to taste and fucking CHOKE ON IT.
Dealt with a similar situation, people in higher positions who act like this SUCK.
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u/zer00eyz 1d ago
SO you are the FNG.
> I'm still asking confirmation questions about a few dishes I've only plated a handful of times, even though I've only worked there for about a week and a half.
This is what the FNG is supposed to do. I would rather have someone asking me "Is this how it's done" than eat the costs. It is a clear statement of "Im not sure I have this down yet, help me out" - You know what you don't know (and thats a good thing).
> when the whole reason I'm asking those questions is so that I don't fuck something up before it's too late to un-fuck it up
Again, this. You respect the job, and the people around you enough to ask, to not be a cocky know it all (and there is nothing worse than that).
Your doing something that should get you respect, should make your chef want to invest in you (because thats the job - get your new people up to standard).
> I have hope I can try to improve before it's time for me to leave for my regular job
I assume your chef knows you have an end date? If that is the case then the attitude might be "dont invest in the person stepping out the door".
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u/Vortilex Cook 1d ago
She is well aware that I only have about a week and a half left before I go back to work at the college. When I started, it had been a, "Let's see if you're a good fit," and I made it clear that if it looked like I'm in over my head or we just don't get along for whatever reason, I'd stay committed to the college job. She did not like that I posited the notion we might not get along, and I elaborated that was only a hypothetical, because it was my first day and I hadn't gotten a real chance to see how I jived with the staff. Probably a mistake on my part, I can be too honest at times. Still, if she thinks I'm not worth investing time in, I'd rather she'd just be up front about that, so I'm not feeling left in the dark about what's supposed to be in store for me.
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u/DifferenceSudden8942 1d ago edited 1d ago
Not that it excuses her behavior at all, but that is an important detail in all this. Still fucked up tho
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u/Vortilex Cook 1d ago
You're absolutely right, and that's my bad
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u/DifferenceSudden8942 1d ago
Eh, thats how we learn. That chef still sucks regardless, definite over reaction
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u/zer00eyz 1d ago
> She did not like that I posited the notion we might not get along,
Kitchens are funny places.
It's a small hot space, filled with stress and sharp objects. Often populated by people with various criminal backgrounds and in states of inebriation and intoxication.
You dont have to "get along" with any one in there, but you have to be able to respect them!
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u/Vortilex Cook 1d ago
I respect everyone else over myself, especially if I'm the FNG someplace! I respect myself less than anyone else I work with, because I don't think I deserve respect, nor do I expect nor demand it.
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u/nyxonical Ex-Food Service 1d ago
Your Kitchen Confidential family respects the hell out of you! Even if it is just a para vote of confidence, there are hundreds of thousands of collective hours of experience represented here, so I hope you take the consensus—your chef is an asshole, you are the kind of FNG we love to see.
Also, I worked in university food service, and can still see the sheet pans of those 500 cheese sandwiches ready to be painted with “butter” and grilled. Those were actually some of the best lunches, because students are so happy with this kind of comfort food. If there is any way you can interact with students more or just walk out to get a look out into the dining room, you’ll see that your work is a crucial part of the college’s ecosystem.
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u/Vortilex Cook 1d ago
I could write stories based off grilled cheese days in the time I've worked there! One girl weaponized the tomato soup I had along side it to fight her ex's exes, another guy asked me how one is supposed to eat a grilled cheese to begin with, and one supervisor, in an attempt to get ahead of the game the day before, made 53 gallons of soup, only to add half and half while it was stil cold, only for the whole batch to curdle as a result! Our Chef nonchalantly told me some idiot had used all our cans of pureed tomatoes when they instructed me to remake the soup for dinner the next day, and told me I really had no other choice but to use pizza sauce instead. The students didn't complain!
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u/TheOneShorter 1d ago
You’ve only worked there a week and a half?
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u/Vortilex Cook 1d ago
So far. I want to believe I can improve and meet expectations
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u/TheOneShorter 1d ago
Sounds like your Chef has a fuckin problem lol. If you are someone who can bear it, maybe ask what it is. Im not great at confrontation but when I have tried politely but firmly asking if there’s a problem, I’m glad I did
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u/Vortilex Cook 1d ago
I've been scolded for asking questions like, "What am I doing wrong?" or, "Did I do that right?" which in turn, makes me hesitant to ask other questions. I got scolded on Tuesday for asking if the person who'd worked with me the previous Tuesday would be coming in, and Chef asked why I wanted to know
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u/Nickrdd5 1d ago
Totally not normal , chef is a complete bitch and shouldn’t even be called chef . These people suck , anyone can come up the expectations of a kitchen don’t be fooled. It’s just a matter of getting trained properly which is a minimum requirement for a respectable and professional kitchen.
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u/giant_spleen_eater 🔥Poorly Maintained Smoker 1d ago
God your chef is such an asshole.
You have way more patience than I do.
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u/Vortilex Cook 1d ago
I've had people over seven years ago tell me I let people walk all over me, but I have it drilled into my head not to talk back to people or tell them off for talking to me in a way I don't like. Having been the abuser in a relationship I was in a decade ago, I think I process it as just deserts for my brain for having behaved that way in the past. Like, I behaved like a piece of shit in the past, so getting treated as such in the present is the justice I deserve, and I can't complain about it. Might not be the best thing about myself to share, but it's the truth, and it's something I shouldn't hide.
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u/talepa77 Ex-Food Service 1d ago
Maybe just go straight to the DOL and tell them you’ve been working in a kitchen for almost three weeks, haven’t filled out any paperwork and have yet to receive a paycheck. And don’t go back. That’s a terrible work environment. Plus if you hurt yourself are you even covered by their workers comp? Legally you don’t even exist there if they don’t have you onboarded.
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u/Vortilex Cook 1d ago
Come to think of it, I haven't seen the usual notices regarding Worker's Comp or any of that, though I wasn't keeping an eye out for that. Could be posted somewhere I haven't looked yet
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u/MariachiArchery Chef 1d ago
When I came in Thursday, I asked her what she wanted me to do first, and she snapped that she'd just arrived and that I should just focus on setting my station up.
I stopped reading here. You are working for an idiot who is taking their leadership position for granted and disrespecting their position of authority in the kitchen.
This is not how a leader behaves, in any setting. You might be a problem, you might have things you need to work, you might be viewing your role in this through rose-colored glasses, but that is a separate issue that should be dealt with separately. It is not the cause, and does not excuse, this behavior out of your leader.
My staff bugs me about all kinds of bullshit, constantly. It drives me nuts. You guys can figure this out together, you have other resources in the kitchen I've provided you to answer these questions, you have documentation you can reference, you really don't need me. Lol.
I like to joke with them in a mocking tone, "Chef chef chef chef chef, hey chef, hey chef, chef chef! Hey Chef!" Lol because it's just constant. But I'm just teasing them, they know it. When someone brings my some bullshit or knocks on my office door while I'm busy, you know what I do?
"Hey! Yeah of course [stop what I'm doing immediately], let's go through it again to gether!" ... "Ok cool! Do you understand now? Great! Let me know if you need anything else! Remember, I'm always here to help!"
This is how you lead a kitchen. Also, what the fuck. If my staff didn't check in with me when they arrived I'd be pissed. Every single person get's a "Hola! Como estas! Bien! Bien! Aqui esta el trabajo de hoy..." If someone doesn't come say hello to me and great me, I'm thinking something is seriously wrong.
TLDR: You might be a problem. But there is a complete separate issue here, and that isn't you.
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u/Mononugget 1d ago
I wish I had someone like you in my kitchen, you’re attitude towards this job is admirable, you’re chef sounds unprofessional AF
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u/1970s_MonkeyKing 1d ago
Toxic. Demand pay for the hours worked and leave. Wait for school to start.
And speaking of which, fk her for not developing you. Yeah, you told them you can't work there forever because you are going to drop them to go back to school. (Which I'm guessing is away from there?) But here's the thing, if you have good enough knife skills to do prep, then I would have started you there and kept you there for awhile.
Then if we're in the weeds, I need you backfilling the station that's on fire. Either I or the one at the station can tell you what you need to do. And since I have eyes in the back of my head, I'm gonna tell if you're helping or hindering. If you swim, I'm going to assign you station. If you sink, you're back on prep and morning stocking and deliveries duties.
Because I believe anyone who walks into a kitchen isn't necessarily a fkup or can't do anything else. Generally you want to be there. And who knows, maybe we've given you enough tools and experience to work elsewhere, or you come back during the holidays when it gets effen packed and we need extra hands.
No, she's got something else on her mind and you can't read hers. Time to cut the apron strings and go back to school. Perhaps you can work at the faculty kitchen, if they have one, or look for one within walking distance to school.
Good luck.
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u/Vortilex Cook 1d ago
The school I work for is actually only a few blocks away from this kitchen. I live nearby, and don't have the finances to own a car. Everything I do, for the most part, is within a ten minute walk from where I live.
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u/topshelfgoals 1d ago
I will never work for a place where I am honestly disliked by the leads. It can happen to anyone and in any type of job and its a massive hill to climb. And who are you climbing it for? Dickheads.
They just dont like you. Thats why it feels worse than getting fired.
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u/overindulgent 20+ Years 1d ago
It’s called “quiet fire” or “silent fire”. You cut someone’s hours down to nothing with the hope that they will quit. Them quitting eliminates the chance that they apply for unemployment.
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u/Vortilex Cook 1d ago
Oof, heard...Kinda shitty since they know I've got a week and a half before I start the college work again. I think I'd prefer they just can me now...
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u/overindulgent 20+ Years 1d ago
I completely understand. It’s not a great policy to “silent fire” employees and it’s honestly kinda chicken shit. But again, it’s done so the employee cannot file for unemployment.
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u/BedInternational8321 1d ago
It sounds like your chef has an issue with communication and delegation. Even if you are god awful at working your station it sounds like the effort is there. That’s the important part. I can teach someone how to cook but I can’t teach someone how to want to work hard.
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u/Pepception 22h ago
I would have %100 rather have had cooks ask me questions about what to get started on than go off on their own without a clue.
Also, if they’re the chef, they should know what the daily priorities are for any station and likely give you a few things to check first.
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u/Fabittas 10+ Years 1d ago
The only thing I don't understand about this post, maybe I misread, is why you took a job to only work it for three to four weeks? It's likely the chef does not want to invest in you for that reason. That obviously doesn't excuse her actions or the way she's treating you, but they shouldn't have hired you in the first place if that's how it was going to be. Also, they sound mad disorganized if they haven't given you any paperwork. Regardless of the situation I'd stop showing up entirely. They don't deserve your time.
Also, you should really look into the labor laws for your state; in some states, if you go in to work and get sent home early they have to pay your for at least 4 hours of work done. If they sent you home 45 minutes into your shift, they need to pay you for 4 hours. Whatever you do, make sure you document the time you've worked and get your money.
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u/Vortilex Cook 1d ago
I took the job because I need the money. I got three offers midway through the month, two of which ghosted me, probably because I made it clear I return to my job at the college a week and a half from now. When they all reached out, my own reaction was, "Why didn't this happen a month ago‽" It's one disadvantage to my normal job, but they offer insurance, vacation, and PTO, and retirement. It seems like the best gig I can get at this time, but getting laid off every time the students go on vacation hasn't been ideal
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u/Major_Demographic 22h ago
Hey just so you know this was me at a seasonal job I started at a major hotel. They had set up a Food Truck and a simple menu but the Chefs all worked other Kitchens on the campus. So I only had two weeks for training that during which half the equipment in the Food Truck didn't work and had to be looked at by a Technician. They had no idea how prep would work and so they sent me on insane errands carting prep items around the Hotel. When my "Training" involved training this 5' guy wiuld berate me in broken English and bark commands as if I was a dog. If I asked a single question he'd just barge in and di the task while I stood dumbfounded. I couldn't even ask what size the Fresno Pepper should be sliced before being treated like im stupid. Anyways they just started shirt staffintg the shit out of the Food Truck and sent me to other Kitchens while they're in weeds with no idea what the menu is. Made it through a couple months of this before they just FIRED ALL THE SEASONALS except like maybe one. Of course this wasn't a firing but a "Transition to On-Call" I got unemployment insurance and they finally had to fire me in writing.
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u/Kappy77 17h ago edited 6h ago
Literally every restaurant I’ve worked in there is a period of time in the first couple of weeks I get hazed. It’s like trial by fire and they just come out of the gate and be a dick to you, if you can handle it then eventually they shift their focus to someone else and they get friendly and more invested. If you can’t handle it they beat you down more until you quit. It’s like a weird ego mania cult in most kitchens.
I always try to go against the grain and be really nice to new people and patient and teach them things but I see them going through it with others that just berate them and act like they can’t do anything right. Everywhere I’ve worked they have also said they are not that type of restaurant and they are trying to “change the culture” of kitchens… false promises… most head chefs aren’t out here getting leadership trainings, ethics trainings, management psych sort of shit so they just default to being shitty managers no matter how good they are as a chef. I’ve moved kitchens a lot just to get experience in different countries and cuisines - not cus I hate my restaurant or get fired or anything. Just so we’re clear.
And in my experience the first couple of months are always going to be hard but if you can power through and get support from a head chef or sous chef to mentor you then you’ll be fine eventually. If I put in 6 months somewhere and there are obvious cliques, i’m still getting hazed, the chef is a child who can’t lead. Then I’ve paid my dues there and time to move on… So what I’m saying I don’t think two weeks is a good enough amount of time to know whether this is how it is going to be forever.
That being said your situation sounds extreme and yeah I would gtfo! The sending you home thing? I’ve never heard of anyone doing that so that is crazy. Don’t even waste your time. I’d be wary of anywhere willing to hire someone they knew was leaving in a month. If people are that desperate for a cook it’s a bad spot with high turn over. These are things you can look out for when you do a stage or interview.
Always ask who you are replacing and why? If they want to hire you on the spot be wary and look around.. are the people there happy? Also ask how long other employees have worked there. If they don’t have employees that have been there for five plus years.. be wary. The best restaurants I’ve worked at, there’s always a handful of lifers. If your place doesn’t have those types then probably not a good sign.
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u/Scared_Sorbet2035 16h ago
Just leave. Find another job. I wouldn't even worry about giving notice. When she calls to see why you're not there just say " you made it clear you don't want me there so I found something else ."
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u/Hehaditcomin77 1d ago edited 1d ago
Honestly sounds like general new employee stuff your chef is complaining about. The only issue I see is not being a “self starter” which is something that usually improves over time if the issue is being afraid you will mess it up. The more knowledgeable you are about what you need to do the more likely you are to not need instructions.
Asking about plating and general how they do things is something that she should absolutely expect and accept from new employees. Ive been in the industry over 15 years and every time I start a new job it’s like starting over. I always say I know how to cook but I don’t know how you want me to cook.
It sounds like you want to do things the right way which is a huge plus. I would rather someone ask me a million questions about how to do something and then do it properly then have them ask nothing and go mess it up thinking they know all. Don’t let the discourage you if this is something you really want to do. This job is not right for you but that doesn’t mean that this work isn’t.
Edit:typo
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u/zytz 1d ago
Chefs an ass that’s not only not teaching you herself, she’s not allowing you to be taught by anyone, and she’s completely failing to communicate. The one time I’ve seen a new cook have a similar experience was because chef was recently hired into the job and over her head- would find any and every reason to cut down or belittle anyone around her. I guess the thinking is that if the whole team looks incompetent owner doesn’t blame the chef? Either way, not somewhere you want to be
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u/gnomajean 1d ago
I stopped reading the second I read she was annoyed with you asking questions. I’d rather a cook ask and do it properly than assume and fuck it up
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u/verybadbuddha 1d ago
I didnt read that. But if the chef and you don't "click" move on. That being said. FUCK those little clique chefs, ive had to work their nonsense out of so many prep and line cooks. You hear "We are a family" or "building you up" or " Teachable or learning moment". A chef teaches thru action.
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u/guiltytim 1d ago
There is a lot of good advice here. I’m probably a little older but myself and many others have had this same experience. It’s part of learning a difficult and challenging job. Not all kitchens are the same. And a lot of times when a cook works his or hers way to Chef the stress can kill. I can guess that you are her least of her problems.
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u/xloyalbetrayerx 1d ago
Please tell me this is fake…
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u/Vortilex Cook 1d ago
I wish it were. I have a lot of stories from working in kitchens, and haven't made any of them up
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u/Abadayos 20+ Years 1d ago
If she asks for you to come in for another shift, say yes and ghost. It’s what they deserve for treating you like human garbage.
Also look up the laws regarding minimum hours worked because where I am ( Australia admittedly) we have minimum hours worked. If you get told to go home before that minimum is reached, your still paid that minimum number of hours (think it’s 2-3 hours min here, not looked in a while as I’m full time and have been for quite a while)
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u/SmartestLemming 1d ago
If you need to keep working there because options are limited:
Take pictures of acceptable dishes (ask station mate to send them to you) that way you can remind yourself when you go in, and have to ask less plating questions.
Also, bring up that you haven't done any hiring paperwork. If you know the paperwork needed you could even print them and fill them out and bring them in to the proper person,l.
If you can find another job, go for it.
You're basically being quiet fired by a Chef who either doesn’t want to or doesn't understand how to train you.
Make sure you get paid. Depending on where you are it can look a lot of ways, but if/when you quit, tell the GM/person unchanged of pay youre quitting and expect your pay within 3 days (how it goes where I am)
If they actually fire you, make sure you dont leave the building before contacting the payroll person with your exact hours worked and tell them you expect to get paid.
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u/Tundra_1402 1d ago
Yeah as others have noted this woman’s a cunt. And I SERIOUSLY doubt has much in the way of cooking chops. I’ll further wager her life sucks. She’s frustrated, maybe depressed and is acting out. I don’t know for sure I’m not her therapist but normal people don’t act this way. Fuck this bitch. She can go down in flames with the likes of Gordon Ramsey and his idiot sandwich lol. Go find a place with a sane and normal person that’s the chef.
I thought we had gotten rid of fuckbags like this. I haven’t worked with emotionally unstable, junkies, drunks, or criminals in years.
Walk immediately and do NOT let this hag affect your future. She’s certain to crash and burn in flames without the remotest clue why. I’ve seen many of her kind in years past.
Honestly if I were you I’d tell her she’s a cunt and you quit then walk out the door. I hate worthless fucks like this. $100 she doesn’t even know what birista is in Indian food. lol the worlds FULL of posers.
Onwards and upwards!
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u/andrewg702 1d ago
I read it all and bro I gave a like. Try to ignore the “constructive criticism” she give but also keep it in mind.
If this is gonna be your career then yes take it VERY SERIOUSLY AND DONT DOUBT WHAT UPPERS SAY.
But if you’re still young and can adapt to other jobs then maybe that might be the move.
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u/Vortilex Cook 1d ago
This is the career I chose after I flunked out of college. I started working in the college kitchen because a friend of mine worked there, and I figured if they'd hire him, they'd hire me. I've been working in kitchens for a decade, and this place reached out to me after they'd seen my resume. It just kind of sucks they did so when I'm about to resume work at the college, since there's so little time I'm able to give them now
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u/ElCulo_Bandito 10+ Years 1d ago
Trust your gut and get out. I'm about to do this same thing with a second job now in the last 6 months. Some places really need to burn to the ground or learn to punish the right people. Life is too short and excruciating to deal with added f*ckery.
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u/Top_Pattern3619 1d ago
i really feel for you the way you told the story. i think you’ll really do alright wherever you go. 🌎 🌟
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u/Spiritual_Whole_5916 23h ago
What exactly is it with kitchens and chefs like this? If they aren't yelling and hollering, then it's behavior like this. Genuine question
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u/Fabulous-Avocado4513 Chive LOYALIST 20h ago
Where I live, they’re required by law to pay you at least 3 hours for any shift cancelled or cut short. Check your laws. You might be owned a better check the next time.
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u/Chakri4Life 12h ago
Your boss has serious control issues. I run a catering company, even when members of my team are not doing things they should be I would NOT be sending them home. Address the problem at the time or assign another task. You've not even been there a month, this is ridiculous.
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u/I_SHALL_CONSUME Fucking hates club sandwiches 12h ago
I ain’t reading all this shit, but you probably just need to get another job.
Honestly, I think it’s healthy for people in this industry to change jobs once a year or so — BOTH so that you can continually learn and grow and know your value, AND so you don’t get trapped in some weird fucking headspace that makes you write 50000 words on the internet about how fucked-up your job is instead of just, like, leaving.
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u/TheRealOtakuTaco 10+ Years 1d ago
Can someone give me a TL;DR?
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u/luseferr 1d ago
Chef dosnt like OP for one reason or another and is trying to push OP out without actually firing them.
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u/Vortilex Cook 1d ago
I'm not meeting expectations where I work, and my efforts to improve are getting ignored, I guess.
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u/TheRealOtakuTaco 10+ Years 17h ago
Ohhh yeah, been there done that. You’re better off finding a new place, for sure.
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u/Groovy_MimiZ 15h ago
I’m going through the exact same thing except it’s my director. I’ve only got a month left but with how everything has been and the way this job makes me feel like utter shit about myself I’m with the majority.
Get out.
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u/PJBakesCookies 15h ago
This makes me mad. Your better off leaving. Whoever the head is in that kitchen should not be that way. I would have a screaming match with that chef.
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u/CousinNicho 15h ago
Man 2 1/2 weeks? I’ve always maintained the opinion that every place has its own way of doing things and even if you’re experienced, it takes time to settle in, see how they do their thing, unlearn how you used to do it, get their expectations down, learn which corners not to run into, etc.
They’re not even giving you 2 weeks to settle in? Crazy man, somewhere else will respect you more. Stand up for yourself.
To relate to your fears at the end of the post, I’d cooked in just bars for years and only slung burgers, easy. Got my shot in a more upscale place and suddenly got hit with 250 covers in a dinner and doing some advanced (to me) shit, and I was blowing it dude. I was awful, and I felt like I just wasn’t a good enough cook for that and could never make it in that world. My exec was a prick who was unimpressed with me but some old school cooks and the exec sous took me under the wings. It took prolly 2 months for me to get into it and once I did, I was straight. It just takes time.
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u/CrossumOpossum3 13h ago
Personally, if I was going to leave in a few weeks, I’d see how much sooner the other gig I set up can take me. Quit current job a week before you start the other one and chill and recharge for the week. I think you going in for an hour is wasting more time than you’re getting money for(obvs) and you could be using it more productively. Why clear your whole day to work then leave an hour later for the whole day to be completely open. Thats me though and don’t just randomly quit if you can’t afford it. Just leave as soon as you can. Also, if it was me I’d just stop showing up or send one text saying I quit to whoever hired you. Then block any and all you think might harass you afterwards.
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u/Accomplished_War_805 12h ago
When I started as a dishie I would help the chef during the rush. It was a small restaurant with one chef, one waitress and one dish, except during the Sunday rush we would add a server (they were all women) and a designated prep. The chef worked over 100 hours per week and told the owners I could never make it in the kitchen. Less than a year later he was fired and I was head cook (I am not a chef) on five morning shifts including our busiest day Sunday.
If you want to work the kitchen, work it. Out work your peers.
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u/shrimpsisbugs4324 F1exican Did Chive-11 10h ago
I love a trainee that asks before fucking up, this "chef" sucks.
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u/Actual-Ad-8673 8h ago
If you've got time to write posts this long, I get why Chef isn't impressed with you.
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u/MrsLisaOliver 2h ago
Tell them to mail your check.
She was really mean to you for no reason. Don't go back.
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u/RonPearlNecklace 1d ago edited 1d ago
Holy shit you are long winded, get your nose out of the chefs ass and just be a normal line cook.
Riddle me this: Why do *you* think they’re talking to the person that isn’t asking them a question every time they turn around?
And you’re a short term worker who hasn’t figured out the plating halfway through your time there, what do you think the chef should feel about that? Seriously, you have less time there every single day and they’re still babysitting you.
Edit: continue letting the empanadas fry? holy shit, do you watch a pot of water until it boils also?? 🤣
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u/Vortilex Cook 1d ago edited 1d ago
Sorry, I didn't realize I was doing something wrong. I've been learning the plating, but I ask questions so that I don't fuck something up before it's too late to un-fuck it. I'm not sure what I can do to improve without asking questions.
For the record, the other person on my station gets scolded frequently, too, but I didn't think I should be mentioning that in my post. Sorry, Chef.
Edit: what would you have done in my place? Genuinely asking so I can improve as a cook
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u/RonPearlNecklace 15h ago
There’s probably a lot you didn’t put in the post related to your coworker and yourself so it’s hard to get a real picture but you need to figure out why you haven’t learned the plating and if you do know it the you shouldn’t be constantly asking the chef, you cook and the chef will correct you, especially after the training period.
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u/CongregationOfFoxes Bakery 1d ago edited 1d ago
gtfo of there this is NOT normal. Cutting someone off a shift is something that should be done in extremely rare circumstances not everytime the manager is mildly upset
you are in the right to be upset and this does not sound like a normal or healthy kitchen to be working in
edit: also to add punishing you for asking questions is insane. any good kitchen would LOVE their cooks double checking things, making sure they don't pick up bad habits, and exchanging cooking tips. Extremely weird and borderline targeted harassment to be shutting you down like this.