Who's Minding the Store
It seems odd that, at brunch today, the management team decides that the KM and AKM wear cook jackets and spend the entire shift cooking while the GM is the alley manager. This leaves the speedy adrm to run the front of the house. I suppose saving cook labor is more important than greeting and taking care of the guests at the tables.
Maybe if it takes these two cooking plus the $20/hr cook behind the line to get cook times right they should be there full time. Bring in two more managers please.
posted by shadow @ 3/26/2006
4 Comments:
All stores have their problems. I have been to many O's and if I know what I know to be right then all of them are inconsistent. Some have 28 sugars in the caddy and some have 35 (as it says in the table set up policy). Some put one layer of creamy goodness on the CarPie and some two, some a T shape. Some bring four rolls to a two top and put the butter in with the rolls and some have butter on table all ready, some have empty soup cups with no butter. Some bring new refills as you should and some take your glass. Some don't refill until you ask. We are inconsistent and it is no wonder CHUX is failing. You MUST BE CONSISTENT to be resepected and considered the place to go. CHUX is far from it. From Mgt wearing head gear to communicate at one, to none at another, to buzzers that don't work for guests, to broken ones sitting and taking up space. As for weedwhacker and such, that is a necessity at times and not at others. If every server only ran their food they would be much better at being present when needed and not busy doing other server's work b/c they can not handle the pressure or business. If my food is up I am running my food that is third in the window, not running order 1 and then 2 and then mine. I run my things I am doing a better job for my customers and they will return. If I am running yours then I lose the time I have made for me and lose the heat in the food and lose customer respect. I won't run yours over mine and I wish you would do the same and let me do my job as best I can... don't hinder me and make me run glasshouse food b/c they can't utilize their time well. Should I go on?
I think I will go on. I also am tired of everyone standing in the window talking or dazing waiting for their food or for the kitchen to explode or whatever you are waiting for. If there is an order up and you are able to have break from your tables, then run others food or at minimum, set it up and put it on tray and let them know it is ready. This way you don't HAVE to run it b/c you are lazy but you have helped a little. Another thing, don't leave the bread bin open... it loses heat! Why not shut it like you would your door to your home? Here's another I hear every day... put more than two or three racks of bread in at a time when we are busy so we are prepared, it takes another 10 seconds and we will have plenty. IF you know there is a 10 top in the glasshouse or elsewhere, put in more to compensate. They are here for the bread and our quality H2O so let's at least see that others don't suffer b/c this table eats it all and there is none left. The phrase "it is cooking, it will be a few minutes" only works once before you piss someone off. Let's see... there is the issue of our buss guy not working hard or fast but at his pace and talking, patting others on shoulder and generally getting in the way instead of being productive. It is that hard that when you see a table leave, there IS A TABLE THAT NEEDS TO BE BUSSED? He is there to buss but I buss anyway b/c the faster I do this the faster I get sat and so on. Should I go on again?
Third times a charm right? Few more things and I will hang out for your reply if you have any or agree or what the F--K ever! Every day people are lated to work and show b/t 11 & 11:05, undressed wrong attire, half asleep or stoned or hung over, etc. Aren't we suppose to be there 15 minutes b/f open ready to go and server cards ready (these things are another story!)? So Mgt says "please be on time" but NOTHING EVER IS DONE ABOUT IT!!! Last week I think everyone but the opener was late and all that was said was "I am hot now" about it. No one was reprimanded, written up, given extra sidework, suspended, blah-blah-blah. We just moved on and had another bang up day knowing we will never get let go or suffer consequences for our actions even though it is in the servers manual to be there on time/early. Then there is the ones that HAVE to leave early and can't complete sidework... let Mgt know and others as well and don't keep taking tables if you know you can't clean up and roll silver and get out on time. I know you have lives but don't make us suffer b/c of this or better yet, Mgt cut them early so they can prepare and do their side work! Book says 10min/hour worked to do tables, etc. I know Kevin did this a couple of times... he had soccer training so he had to cut out many times, although he did try to warn everyone and most knew and he did hurry to get things done, still HE did't do some work and thus someone else had to. Tamra did this last week b/c of son or something like this, others do it too and many just cut out b/c they are cheating system. Chris does this all the time and hardly ever deos his sidework - slack ass! I am tired of seeing this... no wonder everyone is in bad mood around here, this place pisses me off!
OK, GUYS, ENOUGH BAD MOUTHING O'CHARLEYS. every restaurant has its downside, i know because i have worked in a few different concepts. there is no perfect place to work. o'charleys is the hardest because of all the extra work that has to be done. making bread for the guests, getting cooks clean dishes, and so on....i never had to do these things at other restaurants. most places, all i had to do was bring a drink and one item that they ordered, not drinks, then bread, then soup, then salad, then more bread plus do all the other things. it is an art and it takes rhythm, skill, and a lot of patience as well as teamwork. so to add to this mess, i though you all needed some humor...somewhat adult in nature but not dirty. so enjoy...........................................................
Once there was a beautiful woman who loved to work in her vegetable garden, but no matter what she did, she couldn't get her tomatoes to ripen. Admiring her neighbor's garden, which had beautiful bright red tomatoes, she went one day and inquired of him his secret.
"It's really quite simple," the old man explained. "Twice each day, in the morning and in the evening, I expose myself in front of the tomatoes and they turn red with embarrassment."
Desperate for the perfect garden, she tried his advice and proceeded to expose herself to her plants twice daily. Two weeks passed and her neighbor stopped by to check her progress. "So," he asked, "Any luck with your tomatoes?"
"No," she replied excitedly..."But you should see the size of my cucumbers!
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