Posted by Steve Jarrett on February 05, 1999 at 20:33:54:
In Reply to: Re: Chemical addiction in the industry posted by Robert on February 05, 1999 at 18:58:36:
and this type of behavior was the status quo. Our Executive Chef, who weilded iron fisted control over every kitchen on the property, was baked half the time.I was the chef of our Mediterranean Bistro outlet ( one of 6 restaurants we had) I walked in on him in one of our walk-in freezers, just blazing away !!! Clip board in one hand, fatty in the other.This was the guy I had to report to !!!THIS MAN WAS PULLING IN EXCESS OF ONE HUNDRED THOUSAND DOLLARS A YEAR !!!! I lost all respect for the man. Its one thing if you want to fire a joint on your day off, quite another to be fried every day when you're in charge of overseeing a $15 million F&B budget. I have worked side by side with guys who could not pass a breathalyzer teast at any given conscious moment. I had a broiler cook puke on my shoes one night, during a banquet for 2000 guests. I fired the man on the spot, no union bullsh!t, no anything was going to save his job !!! You know what? I found out, in a rather uncordial confrontation with the weed fiend exec that the a$$hole was HIS NEPHEW !!!! I quit right then and there, I'd had it. Nepotism, poor work habits, alcoholism, substance abuse, it was just too much. I now work in a tiny little 65 seat brasserie, with a 4 man kitchen staff. We do our share of boozing, but we do it AFTER WORK !!! It is so refreshing to be in a kitchen where everyone is of the same mindset, and talent level. We put out some absolutely stunning food, and we have zero problems among us. Good Luck with your decision redarding staying with that mess.
: : Wondering if anyone else is having to deal with co-workers drinking, smoking dope etc. on the job. Have always heard that the industry is rife with addiction problems, but where I am it is getting ridiculous. When all the higher ups are doing this on the job, where does one go? I don't necessarily want to get people fired, but I'm finding it difficult to work with this situation. Does it exist as widely spread as I think it does?? Does it come from people devoting all their time to their work, and having no life it all outside the job? And why would anyone, anywhere think that this is a good idea at all. To me this sucks the dregs of professionalism and I'm sick and tired of it. Thanks for allowing me to vent.
: : If you are the Chef, the kitchen is your domain. You must set a tone that is totally professional. What someone does off premise is their business as long as it doesn't affect job performance. Working in a professional kitchen is one of the most stressfull jobs you can find excluding the obvious say, traffic controller but a focus non the less has to be maintained. If upper mangement is the problem, talk to your supervisor. If he or she isn't responsive to your concerns, bail. Having a drug and drinking free enviroment (nothing wrong with a shift drink as long as it is handled properly)is only an advantage for the owners and upper management. When business slows, reality comes on hard. Bon Chance!