There are some people in this world that ONLY know how things are 'suppose' to go because they have ONLY read what they have read in BOOKS. Until you actually come face to face with the situation...LISTEN to the other voices in the room...then respond or act.
If a person brings you a product and that product seems to work for you, tell me why would you change the product TO something LESS. This happened 2 times and each time, I didn't like the product. I overheard the 'spiel', the 'game'...'the talk' and he fell for it. Proof came after the process and it came to me. I didn't like it across the board. Not only that, that isn't what you advertised either, that isn't or wasn't the same look that get the people to order it. Though The Barker said whatever he had to say to talk you into buying it, I knew the 2nd time he came in that something was up. Hey, if I don't like it, they is a problem. Then again, it isn't my checkbook.
So, when the process came to do what we had to do, and you saw that it was the same, no, worst. You got VERY angry and upset, cursing. It's understandable too. But there was a way to take care of it. Maybe I got my poundage wrong too, and I admitted that. Then again, you have to have the proper tools to combat any situation. I let you figure it out because with you in ALL you glory of 23 years of age... I have been cooking before you have been born. Oh, but you say.."you sure had a lot of jobs', true that. But you forget to mention about ALL the experience I got from ALL those jobs. You can't learn that in any Culinary School, and you sure can't PAY for it either.
See, some people think that when you actually cook the food, well to me... That when you actually cook the food, that is what matters. Some times that is true. I think its the 'plating' of the food. All you do is place raw food to a heat source add flavor and make sure you don't over cook it. Not unless you're gonna eat it from the pot you cook it in, it's presentation that what counts, the next step. I worked in a place where we did 250 to 300 covers a night. I didn't cook the food, I 'presented' the food. Each plate looked exactly the same no matter what the dish was. It's an art, a skill to that. Though each plate is the same, yet they are all different.
Then, the so called...never mind, won't mentioned his title, but he said you were in charge of the Kitchen. Go ahead, I told you and the Owner that I didn't want to cook cause you can't afford me for the job title of Cook. Notice I didn't say Chef, a Cook, big difference. It's not that I don't want the responsibilities, it's just I would have any of the people that are in the kitchen now at the end of the week, all of you would be fired. The person you have doing 'side dishes, 'prep'. I told you, you have to show her how to use a knife, how to cut green red and yellow peppers. It does NOT take half an hour to cut 15 peppers, cause if it does and I was in charge, they wouldn't be in my kitchen.
There is a reason why you guys were hired. After a little over a month of me being with the company I see. Your labor is cheap. You have NO experience...NONE, but he 'gave' you a title in the kitchen. Only one person in the kitchen sat in on my interview with the Owner which it was suppose to be with The Marketing Manager. He was late, so The Owner interviewed me. One thing he told me in fron of his MM, was...'I want the experience that you have, I want that for my company.' THAT stayed in my head. In the short time I've been there, I talked a lot because what I do, 'assembly' of the meals, a monkey could do it, but I take pride in it. But, I took and have taken in the WHOLE operation. The changes that COULD be made. One, who starts a day at 10 am, in a KITCHEN? 10 am, hell, the day is over with. We can do this over night. But no, you all's night life comes into play, it messes with it. All of you are young in this field and that drinking at night conflicts with what you have to do at '10 am'. The job I had before, we did the same thing, Starting at 2am, 500 meals for lunch 'DAILY'. Then there was the other departments, breakfast and dinner, which were more. Can't believe that was done daily right? Asked, 'what, and who delivered?' ANOTHER team did the delivery...to Boston, Philadelphia, CT AND New York City. So, we were looking at at least 2,000 to 2,500 meals a day. Oh, not to mention the meals that were FedExpressed too, about 200 a day.
I'm not complaining, I just want to inform you. Because in my world of The Food Service Industry, the ONLY thing you're capable of doing right now so early in the game... is to wash MY pots & pans. Oh, and sweep & mop MY floors.
Like I said...sometimes you have to let them know.