Alternately chuckling and crying...Thanks...
Feel free to grab all my posts and write a book...<lol>
Yesterday my "boss" said she is ready to hang up her hat. She had a fight with her SIL...the primary renter of the place (even thought she throws in 50%) and said she can't take the family stress any more. He's talking with customers and spreading bs about our food but comes back and states that the breakfast fare (which he never wanted) is bad. He's a total ass and his idol is the guy from "Hell's Kitchen".
So tomorrow would be our last day. But...
She had a chat with me and then our server for the AM service. (who also works for the pm service)
Our server is trying to convince her that it's my organizational skills or SOMETHING that needs to be fixed. Like that's going to fix the equipment or the pans or the ... I really don't know...
I have a grill meant for meat that I have to cook eggs on (not burners) and 3 pans that actually work for eggs that don't stick. (try to translate that into 5 tickets with omelettes and eggs any style) I have a flat grill that literally has a quarter inch of mung on (that they won't let me clean because "it's seasoned"...No, it's ******* DIRTY!) and according to the 'server' supposedly the night cooks have no prob with black grit on their stuff. I've tried experiments with cooking samples of hash browns on the grill and they turn out black. So this is somehow my inability to deal with it (according to the b* server today) I also only have a little electric flat grill that has issues and only fits 2 good sized pancakes and nowhere to make hashbrowns.
She had the nerve to say that I was taking cooking too "hi tech". Uh, like safety temps and holding temps and how long or many days you can re-heat sauces or that kind of thing is too "hi tech"? (ooga ooga..I'll just go bash a mammoth over the head and drag it back to the kitchen) We don't get that many people during the week but she assumes that I should use the really dirty steaming pan (that I have cleaned more times than I can count and doesn't have a lid anyway) and waste or re-heat way too much gravy or cheese sauce that we don't have the turnover for. Uh, excuse me, but hi-tech doesn't include re-cooking gravy or sauces for several days <which 140 will kinda do? DUH!>
Then OUT OF THE BLUE our server is now saying that people are saying my cooking is ****. For instance, on a day that I absolutely KNOW that everything was perfect she's claiming that there was black soot (from the grills) on the eggs but up until today ALL I've been hearing from her is compliments. But to my "boss" today she suddenly let go with constant complaints about my cooking? A guy supposedly complained about ham in a Denver Omelette tasting like bell peppers? Now THERE'S a stretch.
Um...excuse me? Then she suggests that her husband (who is currently in California as a correction officer and "ran a kitchen serving 300 people") come in tomorrow and 'help me' organize my kitchen? Oh, did I mention that he's going to retire in the immediate future and move here?
It turned into my boss's problem with her SIL to my not being able to cook? <I am spitting nails and tomorrow is NOT going to be pretty>
In any event, it looks like I'm not going to be there much longer in any event. (yes I have been looking for employment elsewhere, it's just tough)
I'm really hoping she hangs it up so I can apply for unemployment. (never done that so I don't know) I wish she would so we could open up a bakery.
This situation has seriously pissed me off for the last time. I worked my *** off fixing all kinds of weird problems, tried to inspire them to advertise, gave suggestions, recipes, dealt with disfunctional equipment...
Just needed to vent.
Film at 11.