The Great Hall
Something I could never figure out. The Great Hall: Something I could never figure out.
By Peachcreek (Peachcreek) on Monday, August 27, 2001 - 04:56 pm: Edit

Heres' one for you. I could never figure out why it is why restaurant owners expect their managers and chefs to work enormous hours.
First, even if someone is on salary, it doesn't mean you can't pay them for time over 40 hours per week. Exempt employees from overtime laws still require comp time over 40 hours.
Second, any good chef or manager can pay for his salary by efficient use of employee time and materials not wasted.
Third, most people don't go to a restaurant because the chef is capable of working 80 hours a week, they go because the chef has a talent for food.
It just kills me that the dishwasher gets overtime, but the people who make the restaurant profitable get $crewed. Can someone give me a reasonable explanation?

By Panini (Panini) on Monday, August 27, 2001 - 05:06 pm: Edit

Our profession does not require certification. It is not a recognized profession. Anyone can call themselves a chef.

By Peachcreek (Peachcreek) on Monday, August 27, 2001 - 05:12 pm: Edit

"That guy must be a fabulous chef! Look at those labor numbers! I heard he preps, line cooks, does the dishes all at the same time! 18 hours a day! I heard they plan to shove a broom up his as$ so he can sweep the floor as he goes!"

By ScrewedSous on Monday, August 27, 2001 - 05:17 pm: Edit

Its actually a violation of labor law for folks that spend less than 75% of their time supervising others (ie not doing production) to not receive time and for hours worked over 40.

Many "Sous Chef" and "Working Chef" are scams where an employer uses you as a slave for next to nothing when you consider hours worked.

Employers get a was with this because employees are afraid to take them to court for fear of not being able to get another position.

By Chris on Monday, August 27, 2001 - 10:43 pm: Edit

My sous wants to go on salary so that I'll stop catching $hit for all of his overtime. His attitude "I'm a sous, I've got your ass, I'll be here all the time because with your recommendation I'll go anywhere". I wish everyone in this field had his attitude and work ethic!!!

By winzerman on Tuesday, August 28, 2001 - 09:01 am: Edit

You don't have to work for these screwed up owners.If your that good then leave and find a better place to work.Why should you prop up some useless bastards business if he/she ain't worth a damn.Start thinking about yourself first your customers second and your boss last.If you put your boss first you can kiss your ass good bye cause all you are is just a piece of meat who knows how to cook. The hell with your humanity just do the job and shut up.And Chris as far as your sous chef goes give him a broom so he can sweep as he goes cause thats what good work ethic does for you in this business.

By ScrewedSous on Tuesday, August 28, 2001 - 11:14 am: Edit

Chris- I hope you do the right thing and tell him it's not a problem, he deserves the $ and that it's part of your responsibility to him to see he gets properly and fairly compensated.

By Chris on Tuesday, August 28, 2001 - 12:03 pm: Edit

I've only had 2 sous that I could care less about and that is because they were hired for me not by me. Every other sous I've had in my employment has covered my ass and been very generously compensated for it. I don't plan on breaking that streak now.

By ChefChief on Tuesday, August 28, 2001 - 10:34 pm: Edit

Screw it!!
If I wasn't in a kitchen, I'd be out getting into trouble.

By Chris on Tuesday, August 28, 2001 - 10:43 pm: Edit

I still manage to get in trouble even though I'm in a kitchen, "aint life grand"!

By Chefhdan on Saturday, September 01, 2001 - 10:33 am: Edit

How is it that employers can hand you that comp time BS & never really track the quantity of "comp time" you're owed. If you leave a position the employer is required to compensate you for vacation time but what about all of that comp time that you'll never get to take to the bank. I've spent the last three years with a company workin' my butt off and causing improvements that put my division 700K in the black last year & this year the corp weenies have decided that the new venue they moved me to is "no longer a viable revenue stream, and we suggest that you get your resume updated" And to think that the little F#$%^ER didn't even offer to do anything else within the company because of fiscal setbacks within the company they'd rather hire unseasoned newbies out of school and see how quickly the can grind 'em up. Corporate Weenies are causing the death of professionalism in the pursuit of bottom line numbers and I'm so sick of being the golden boy one day and the scapegoat the next, just becase the "BIG Weenie" decided to change the P&L percentages. I've heard that some Companies actually have their salaried people punch the clock just to track OT/Comp time does anyone know if this is true and if these companies are worth working for???

By Chefmanny (Chefmanny) on Saturday, September 01, 2001 - 12:03 pm: Edit

Some cos. do make mgmt. puch a clock but, it has sometimes come back to bite them in the a-- and were forced to pay OT so many have discountinued it. The legit ones using it to track time are cool with it because they don't abuse the help.
Your story is a typical corp. story, big corps. suck!!!

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