MikeJ-2009

With the exception of the uniforms having to be purchased from them, the rest of the rules seem pretty reasonable. Maybe you could start your own resturant and have every long haired, pierced, tattooed, scruffy bearded person that got fired work for you. You can pay for their uniforms too. lol

And I doubt nobody should eat there because all the employees are going to be spitting in food for months to come because they agreed to the new professional rules. Last I checked, working at Olive garden/Red Lobster ect. was a career.

HondaTuner

Also helps that on my end, my ex works there and that wouldn't be a very good experience. I bet they'd poison the food.

fork

I got fucked, by ircuit city after working there for 4 years, I know how ya feel man, It realy sucks, because its not your bosses fault, Its some seven figure ------- ceo in an other state. It would be easier if you could yel at the person whose fault it is

jinxy

max 15 dollars an hour after forever years = not a career

Darkelvis

No reason to welcome me to the industry, I'm a chef, I've been working in this industry for 9 years.

jecu

that stuff happens everywhere man, ---- happens and life goes on

jinxy

i was a cook for 3 years. always ran every resturant i was at. after awhile i couldent tollerate it. the maturity level of most of the people who work at resutrants is so shitty. theres so much gossip and drama at most of these places. and resturants expect SO much out of you. and if you live it up to it they expect even more.

crxmobinvtec

the good thing about being a cook though is there is always cook jobs out there ..........i never eat red lobster,olive garden etc. i hate there food i can make it better at home and way cheaper

Tom-Guy

You're clueless. No offense, but this isn't a ****** desk job, it's drinking stress through a straw. The shirt and tie neat and clean crowd can't cope.

Every restaurant I've ever worked at that was worth a ----, the kitchen staff looked like they'd stepped off a pirate ship. About the only place locally - aside from Olive Garden and Red Lobster it seems - that worries about what it's kitchen staff looks like is Grove Park Inn aka fifth largest resort in the world. I currently work for a small Northern Italian restaurant that in the last five years has taken four best entree awards at the WNC Culinary Exhibition - going up against multimillion dollar establishments like the Biltmore Estate and ALL THREE of Grove Parks seperate restaurants (Horizons, Chops, Blue Ridge) which are considered seperate entities in terms of the Exhibition.

When Daniel "Woody" Desmond ran the kitchen at 23 Page, and they started getting stars (three, bitch!), his kitchen staff consisted of a half-Irani kid who is currently a roomate, a fat black kid with a thing for midget ****, and a gutter punk with "IRISH" tatooed on this throat well above the collar line. Half the spray bottles in the kitchen that were supposed to be bleach water were Popov, and when Woody forgot to bring the liquor to steady his hand the waitstaff bought him shots of Gran Marnier.

Every single person we get in the kitchen who is clean cut, presentable, and overly proud of going to CIA (culinary institute of america) or whatever facility for the grooming of dysfunctional idiots is popular that week, they can't handle it. They all need seven ****** assistant chefs to help them make ****** french food. Worthless. Very much HMT love versus HT bling, to make an analogy. Which is better? Which is has more pop appeal?

PS, I declared 24K for the year of 2003 off of an average of 17 hours a week - three shifts a week. Most of our bartenders clear $70K for a little more effort. Welcome to Asheville being one of the top 10 places to move/retire for the last twelve years. No, I don't think of it as a career, but it sure is easy money while I ---- around and enjoy life.

jeef

heh god on the food industry subject, today at work was a ------- massacare. I was working lunch, we did over 70 covers in 1.5 hours, while working a station that I've worked maybe 3 times (at night none the less, our nights are slower than days) since we've started any of our menues. We are currently running 3 menues! On those menues are 3 differnt types of Bass! The ------- Executive Chef was expiditing, biggest douch ever, for whom I have very little respect. This guy just ------- burried me, He had no pace, called everything the second it came in, wouldn't even give me a minute to catch up with anything.

Oh and to boot he has no ------- clue what is on his menu, He was bitching b/c I was putting up plates the way they are supposed to be.

And finally to kick it all off, I was chillen with the bartender after work and he said he had guests asking Wtf was going on back there!

There is my rant. Btw I do consider myself a very confident cook, been doing it over 5 years now, worked in restaraunts that blow this one away.


also you fogot Outback and Roy's