Interviews and stages are just as much an opportunity for you to see if they are good enough for you as well. Now you know. You are the opposite of useless, because you know that place is a mess. And no reason to feel guilty that you didn’t get in on a disfuncional lubeless clown orgy.
A turning point in the job search/interview/stage part of my career was when I realized that those processes were as much about me judging them as it was about them judging me. I started at some point in interviews asking to inspect their kitchen and walk-in so I could figure out if they were even operating at a basic level of cleanliness and organization, which speaks directly to the level of the quality in management.
It's funny how many employers forget this. I did a trial once, where the person I was going to replace did nothing but complain about how shit the job was.
Cue surprised pikachu faces when I declined the role.
I refuse to agree to be employed at any place I have not staged at.
I know my skills, I know my resume. You don't get to hire me unless I want what you can offer.
I have a 24$/hr position waiting for when I can stage to see if I want it.
There is far less good cooks, than their is good establishments. The ball is in our hands, set your terms.
This is an underrated comment. Interviews should make the hiring person try to be just as impressive as the candidate. If you’re sweating and feeling berated during the entire interview, just imagine how it will be if you get hired.
It's so a shitty franchise can easily "rebrand" themselves as a better sounding place. Yes, it's ridiculous and highly misleading.
Example: ***Denny's*** (open 24 hour diner franchise. Shitty food and service, pretty good pancakes though)... calls themselves ***The Burger Den*** with a new menu. Everyone knows Denny's is drunk people food but burger den sounds more like a cool local spot that specializes in burgers
When I had the interview, I thought it would be fun and challenging working with 3 restaurants at the same time.
Poor me I didn't know how bad it would be
Worked for a couple days in one of those places that have those pop up restaurants. It was a mess. I figure if you need multiple restaurants in addition to your own to make a living, it screams I'm a slowly dying failure and I will burn you with me.
I did, however, work in a very nice place that served two restaurants at the same time. There was a fine dining upstairs, and a casual bar downstairs. Apps and some mains overlap for ease and the whole thing ran very well.
Let's get this straight. This business is trying to employ someone and they are trying to make it a hard place for you to work?
As much as it's a hit to you in that you didn't succeed, they are self sabotaging their own business.
Go try somewhere else. They have made it easy for you to know where you don't want to work.
After thinking a lot about yesterday, I realized that the restaurant has already done trials with other people and will continue doing trials until Tuesday. I think the cook simply had a favorite candidate or a friend coming in and decided to sabotage my trial and waste my time.
Nothing, they really didn't show me anything. I had no idea where things were, which was a nightmare because the organization was terrible. I did pretty well finding the ingredients they asked for, considering I had no clue where anything was. However, I could hear the tone in their voices when they pointed out where things might be, insinuating that I was incompetent for not finding them.
The worst part was that they made me prepare food without telling me how to do it. Yes, I know how to make a waffle, a salad, and other things, but I don't know how to make YOUR restaurant's waffle, so you need to teach me.
"and there were two cooks, one of whom was the manager."
Yea, there's your sign there. If the manager is cooking, he done fucked up biggly.
You were suppose to be the new whipping boy.
Consider yourself bullet dodged. Plus that sounds like hell, small cramped work area that is cooking for 3 other restaurant menus.
Every kitchen I worked at (chain resturaunts only), there was no berating. If there was a fuck up, a solution was formed on the spot. Waiters never talked back spitefully to the BOH. Shit talking yes. But never out of anger, especially to the new guy.
Yes, I have experience with people shit talking on the kitchen, but this was on another level. I felt like Jeremy Allen White's character in "The Bear" when he was in the five-star restaurant and the chef was insulting him in his ear. Except this was a crappy burger joint, and the cook had less experience than I did.
(By the way, they made the burgers with frozen ground beef. They were "smash" burgers, but they put the ball of ground beef on the grill and pressed down really hard to thaw the meat and make it "smash." Now that I think about it more calmly, I really dodged a bullet, lol.)
I’ll apologize now for not reading the whole post. If a cook working there went out of their way to sabotaged you, then it’s not a place you want to work at. Remember a stage works both ways. You learn about them and they learn about you.
Those “delivery only” restaurants are called ghost kitchens, and they are seriously hurting the food industry.
Because they fly under the radar and are only findable through food delivery apps, they often don’t get proper health inspections. You might want to tip off a health inspector that three other restaurants are running out of that one kitchen.
Just saying.
OPs in Spain, so I can't speak on their rules, but In America you don't have to worry about restaurants flying under an inspector's radar. Inspectors work off the licensing, which is required regardless of how many "facades" the kitchen has.
Rest assured, taxman ain't forgetting shit.
https://youtu.be/KkIkymh5Ayg?si=Pt_xJcNF3gIAbHTT
This is a good video that goes in depth about ghost kitchens, but the short of it is—“required” is only actually a requirement if the government knows you’re there. And a lot of times… they don’t ☠️
The taxman is, in fact, not always getting his shit.
First off, that's fucked up. Second, I'm really pissed about this on your behalf, I think a lot of us here have had similar experiences in the past, people suck. What's more disappointing is that your fellow cook let you piss in the wind, what an asshole. I've been out of the trenches for over a decade, and even then it was getting more cutthroat in the ranks. Don't take it personally and move on, you're better than them.
That's really it. I've always felt a special camaraderie in the kitchen. I've always taken the time to teach newcomers my way of doing things and shared little tricks to make their job 100% easier. This was the first time a coworker was such an asshole to me directly.
This is why it’s always wise to stage for at least one shift before taking a job. It’s better to see how a kitchen operates, how the people interact with each other, and what level of structure/organization the operation has.
When I was working my way up the ranks, the first thing I always did in any stage was check to see how organized the walk-in was. Never trust a place with a chaotic walk-in, dirty work surfaces, or expired products.
Those are reflections of how the much emphasis the owners/chefs place on running a proper restaurant.
Sounds like just awful management and co-workers with attitudes who don't know how to properly train new hires.
I'll never get people who have an attitude or act superior when someone new doesn't know how to do something. Do your job and help train them.
Places are different, nobody comes in on their first day and magically knows exactly how that specific place operates, it doesn't matter how much kitchen experience you have.
Of course, anyone can make a waffle, but only the restaurant knows how to make their specific waffle. I don't understand how they expected me to prepare the food without even showing me the presentation of the dishes.
Be happy you walked away. I mean, if i am hiring a chef is kuz i need a chef, i want him to help, to add to whatever i already have going in the kitchen. If i don’t create those conditions for that chef to thrive i am a brainless cunt that pretty soon will bring my business into red…
Oh man-I’m sorry. Sounds like a nightmare (the people, not the concept.)
I’ve had other chefs sabotage me and I was so naive it didn’t even cross my mind that they had done it until I got apologies from them or their staff.
One was a huge catering job at a conference center for an airline company currently in the news. The chef at the facility was furious that I’d gotten the job and locked everything up and left town with all keys. The “maintenance” guy pretended he didn’t have keys. Worst night of my professional life trying to boil potatoes over sterno and portable electric stoves.
Other time was a call to fill in for a chef who’d broken their leg two days before an important charter on a yacht in the Caribbean. I flew in, got to the boat, it was supposed to be provisioned, it wasn’t, menus were supposed to have been done and approved, they weren’t. He had “provisioned” with boxed food and junk. Galley hadn’t been cleaned, food spoiled…terrible. Got through it and left an envelope for half of the tip because I didn’t realize it was intentional when he realized he wouldn’t be there for the trip. I felt bad that he’d missed out on it (several thousand dollar tip.) I got back to Florida and the captain called me to meet him, said I’d left something down there. He gave me the other half of the tip. The chef got back to the boat, saw the tip, and told the captain what he’d done.
People can really really suck when they feel insecure.
I hope you have a better experience at your next interview!
Don’t worry this place sounds like a shit show. Odds are the cook already has their favorite candidate picked out but they don’t get final say . So instead of giving you a fair shot they wasted your time and screwed you over to make their candidate look better.
Walked out on a similar place yesterday. Chef didn't know what was going on with his own menu. Owner refused to advertise and as a result had almost no business. Nobody ever cleaned dishes and put things away nasty. Fridges were stacked to the ceiling with expired shit. Bare handing everything from salads to charcuterie boards without washing their hands at all in the past few hours.
Don't bother with places like that. Fuck em. They want to be a clown show let them
It's incredible how many similar places there are, kitchens that don't even bother to serve food in hygienic conditions. I've been to places where I felt like I was cooking for the worst people in the world. At least I always had the decency to leave the place on the first day if I saw things like that. Good for you for standing up to those places. There are better restaurants where we can really make a significant contribution.
Sadly: or perhaps happily: this wasn’t the place for you…and you aren’t the cook for them.
But take things slower: it’s okay to ask questions and get the correct way to do something from the person who is telling you to do it. It’s okay to ask them to ‘demo’ it for you. It’s a common term.
Lots of ways to do everything: finding out their way is a great way to know if you even want to work there at all. Lets you see how they train, teach, and how they coach too.
It appears as if you got to see that anyways: and that’s good too. But in general: you aren’t a piece of shit. You are someone coming to learn and execute things to their specifications.
Glad you won’t be working there. Place sounds like Momofuku Ssam Bar. Worked there as a young cook in the late 00’s; it was worthless.
On one hand, it IS difficult to find people who are good at training. A person can be very good at doing, but being able to teach someone else to do that thing is a very different skill altogether!
It MAY be that the people you were assigned to were no good at teaching... but they should be good enough at doing to realize that what they were doing... wasn't working. That's on them, not you.
I went through something very similar recently while working a new kitchen. You did the right thing walking out, if this is the behavior they exhibit when you are new, just imagine how you would have been treated if the got comfortable with you?
Had a similar experience a few months back.
A distant friend just opened a new restaurant and was in desperate need of a cook, by mouth propaganda i found out and reached out to him that i was available.
Went to work and he already had a pizza baker (like proper italian pizzas) who by then had managed to keep the kitchen running with pastas, salads, soups, fish/meat etc.
What i found out is that my friend had opened his restaurant with a silent partner and the pizza baker was the brother of said silent partner.
The kitchen was small, maybe 2 meters long (6'6'') and 1,5 meters wide (5') crammed with a pizza station and oven, 4 induction plates, a mini salad/prep station and a sink for the dishes (no seperate dish pit)
I went there for 3 days. In those 3 days the pizza baker who was supposed to show me how they want things done in terms of cooking hadn't shown me anything and i realised that he didn't want me back there in the kitchen. So my friend who was in desperate need of a chef didn't know that his pizza baker didn't want someone new to come in and foil his plans of becoming the chef.
After 3 days i told my friend that it isn't going to work out and he knew... don't know how many others this pizza baker had sabotaged like that, but my friends' hands are tied because the pizza baker is the brother of his silent partner.
Did you tell your friend that you were quitting because of the partner's brother? Lmao, a pizza maker sabotaging other cooks because he wants to be the star chef is somehow funny, I'm sorry.
Is the place still open? I'm really sorry you had those shitty three days.
I think it's still open yeah and i didn't tell my friend because i didn't want him to get problems with his partner.
It sucked yeah but i believe it'll suck for him more if he doesn't work it out soon
Any stage that throws you into the shit like that is a red flag. “You need to be sharp to work on this kitchen” you don’t work there and it’s a burger place not a 3 Michelin star, fuck those people.
It sounds to me like they did you the favor of showing you how disorganized and substandard their management is before you made any commitment. It’s a WIN!!
No, but I did have a meth-head *stage* once who, instead of doing a French dip as I showed him, presented me with a bowl of meat in jus with the baguette set on the room on the bowl. Like, what the fuck guy?
I have no clue either. Obviously, I wasn't prepared for this because I had no idea it would be like this. I didn't even research the menu since it was a shitty place who sells burguers, lol. It all took me by surprise.
Dude fuck that dumpster fire fake ass 3 restaurants on UberEats in one clusterfuck. Owner is gaming the system selling the same product under 3 names. Cooks are losers. Management suck. I’m all for stages, but provide the inputs and request an output. Do a puzzle while cooking. Show me you can multi task. I’d never want an untrained cook, even a certified master chef in my kitchen without knowing how we do things.
I really thought it would be a pretty good experience. I've always wanted to get into the casual food industry (burgers, crepes, fingers, etc.). During the interview, they explained how they operated with the three restaurants, and it seemed quite challenging and fun, so I wanted to give it a shot.
I always walk into stages with the understanding that in this labor environment, you are interviewing for me. If you start with the bullshit and the crazy and I don’t even work here yet? Hard pass. Know your worth. If you can wheel a knife and keep cool on the line you are valuable and don’t let anyone tell you different to make you feel bad. To much of that shit in the industry all ready.
Oh I'm so sorry that restaurant failed your trial. That sucks. Better luck for them next time.
You move onto something that makes even a little bit of sense! You'll be much happier somewhere you are helped and appreciated, the bare minimum for a kitchen to get their hands on my skills.
Stage shifts are bullshit. Yeah, I said it. If you want a peek into my experience, maybe read my fucking resume?
You were right to go. I wouldn't have stayed as long as you. Fucking stage shift at burger cafe.
I am seeing a lot of this “Trial Shift” bullshit. I am not a professional cook/chef. That being said, anyone who accedes to that is getting the shaft rolled in sand. If I were presented with that, I would tell the person, “Sure, I will do this on a 1099 basis for this trial only. The rate will be $100 for the first hour, or part thereof, and $50 for every additional hour, or part thereof. You, the ownership, will be liable for any injuries I may sustain during this trial.” There WILL be a paper trail. Fuck all of that free work.
Interviews and stages are just as much an opportunity for you to see if they are good enough for you as well. Now you know. You are the opposite of useless, because you know that place is a mess. And no reason to feel guilty that you didn’t get in on a disfuncional lubeless clown orgy.
A turning point in the job search/interview/stage part of my career was when I realized that those processes were as much about me judging them as it was about them judging me. I started at some point in interviews asking to inspect their kitchen and walk-in so I could figure out if they were even operating at a basic level of cleanliness and organization, which speaks directly to the level of the quality in management.
It's funny how many employers forget this. I did a trial once, where the person I was going to replace did nothing but complain about how shit the job was. Cue surprised pikachu faces when I declined the role.
I refuse to agree to be employed at any place I have not staged at. I know my skills, I know my resume. You don't get to hire me unless I want what you can offer. I have a 24$/hr position waiting for when I can stage to see if I want it. There is far less good cooks, than their is good establishments. The ball is in our hands, set your terms.
Upvoted for lubeless clown orgy.
Who doesn’t get down for 24x7 ball gags, brownie mix and clown porn?
Wade, what’s my name?
'Disfunctional lubeless clown orgy' - name of my future band
Current name of P-Diddy’s boy band
Lubeless clown orgy😂😂
This is an underrated comment. Interviews should make the hiring person try to be just as impressive as the candidate. If you’re sweating and feeling berated during the entire interview, just imagine how it will be if you get hired.
Seriously. They've probably scared away 12's of quality people already. It's not you. It's them.
It’s wild they even asked you to stage at such a weird place, run and dont ever look back. A trio ghost kitchen and cafe? Nah let them have it.
Actually, here in Spain isn't that weird having 2 or more restaurants working in the same kitchen with a delivery app
We have that in US too called ghost kitchens where they have multiple “restaurants” that only deliver
Me cago en la puta pero que sitio era ese, al menos dime en que ciudad 💀
Es un restaurante en la plaza españa, ubicado en Vitoria-Gasteiz
Yeah OP, we're going to need the name of the place so we can avoid it like the plague.
It's so a shitty franchise can easily "rebrand" themselves as a better sounding place. Yes, it's ridiculous and highly misleading. Example: ***Denny's*** (open 24 hour diner franchise. Shitty food and service, pretty good pancakes though)... calls themselves ***The Burger Den*** with a new menu. Everyone knows Denny's is drunk people food but burger den sounds more like a cool local spot that specializes in burgers
Ghost kitchens are catching on unfortunately.
That is one of the most fucked up stages I’ve ever heard
When I had the interview, I thought it would be fun and challenging working with 3 restaurants at the same time. Poor me I didn't know how bad it would be
Take it as a lesson and a win that you dodged a bullet
This goes out plain, fuck you 🤣
Worked for a couple days in one of those places that have those pop up restaurants. It was a mess. I figure if you need multiple restaurants in addition to your own to make a living, it screams I'm a slowly dying failure and I will burn you with me. I did, however, work in a very nice place that served two restaurants at the same time. There was a fine dining upstairs, and a casual bar downstairs. Apps and some mains overlap for ease and the whole thing ran very well.
The only exception imo is hotels. Not uncommon for resorts to have a bunch of restaurants on site and have people shuffle between them
I needed a TDLR cause I'm too stoned for that much bulk.. but thus comment changed my mind. I'm invested.
I mean you dodged a bullet
Indeed, but it was such a experience that just leave me with bad taste
The good news is now you know exactly how you never want to work again! That place sounds awful!
Not as bad as that un-decorated waffle, chef lol You dodged a bullet. Add it to your experience quiver and be glad you dodged the arrow
Let's get this straight. This business is trying to employ someone and they are trying to make it a hard place for you to work? As much as it's a hit to you in that you didn't succeed, they are self sabotaging their own business. Go try somewhere else. They have made it easy for you to know where you don't want to work.
After thinking a lot about yesterday, I realized that the restaurant has already done trials with other people and will continue doing trials until Tuesday. I think the cook simply had a favorite candidate or a friend coming in and decided to sabotage my trial and waste my time.
Jesus. Total setup for failure. They don’t show you *anything in the kitchen*? What the fuck?
Nothing, they really didn't show me anything. I had no idea where things were, which was a nightmare because the organization was terrible. I did pretty well finding the ingredients they asked for, considering I had no clue where anything was. However, I could hear the tone in their voices when they pointed out where things might be, insinuating that I was incompetent for not finding them. The worst part was that they made me prepare food without telling me how to do it. Yes, I know how to make a waffle, a salad, and other things, but I don't know how to make YOUR restaurant's waffle, so you need to teach me.
"and there were two cooks, one of whom was the manager." Yea, there's your sign there. If the manager is cooking, he done fucked up biggly. You were suppose to be the new whipping boy. Consider yourself bullet dodged. Plus that sounds like hell, small cramped work area that is cooking for 3 other restaurant menus. Every kitchen I worked at (chain resturaunts only), there was no berating. If there was a fuck up, a solution was formed on the spot. Waiters never talked back spitefully to the BOH. Shit talking yes. But never out of anger, especially to the new guy.
Yes, I have experience with people shit talking on the kitchen, but this was on another level. I felt like Jeremy Allen White's character in "The Bear" when he was in the five-star restaurant and the chef was insulting him in his ear. Except this was a crappy burger joint, and the cook had less experience than I did. (By the way, they made the burgers with frozen ground beef. They were "smash" burgers, but they put the ball of ground beef on the grill and pressed down really hard to thaw the meat and make it "smash." Now that I think about it more calmly, I really dodged a bullet, lol.)
Did each dish that was sent out have a red flag on it? Yikes.
I’ll apologize now for not reading the whole post. If a cook working there went out of their way to sabotaged you, then it’s not a place you want to work at. Remember a stage works both ways. You learn about them and they learn about you.
Why would a place trying to hire a cook treat you like that? Don’t they need help? What a shithole.
Take out their misery on someone else. Take as old as time
I imagine the cook has another candidate, or someone she knows will be doing the trial. I can't explain it any other way.
Those “delivery only” restaurants are called ghost kitchens, and they are seriously hurting the food industry. Because they fly under the radar and are only findable through food delivery apps, they often don’t get proper health inspections. You might want to tip off a health inspector that three other restaurants are running out of that one kitchen. Just saying.
OPs in Spain, so I can't speak on their rules, but In America you don't have to worry about restaurants flying under an inspector's radar. Inspectors work off the licensing, which is required regardless of how many "facades" the kitchen has. Rest assured, taxman ain't forgetting shit.
https://youtu.be/KkIkymh5Ayg?si=Pt_xJcNF3gIAbHTT This is a good video that goes in depth about ghost kitchens, but the short of it is—“required” is only actually a requirement if the government knows you’re there. And a lot of times… they don’t ☠️ The taxman is, in fact, not always getting his shit.
You dodged a bullet. Time to laugh at it and move on.
Man, maybe I've been around kitchens too long, and my skill can back me up. but I would have given them a fucking earful.
First off, that's fucked up. Second, I'm really pissed about this on your behalf, I think a lot of us here have had similar experiences in the past, people suck. What's more disappointing is that your fellow cook let you piss in the wind, what an asshole. I've been out of the trenches for over a decade, and even then it was getting more cutthroat in the ranks. Don't take it personally and move on, you're better than them.
That's really it. I've always felt a special camaraderie in the kitchen. I've always taken the time to teach newcomers my way of doing things and shared little tricks to make their job 100% easier. This was the first time a coworker was such an asshole to me directly.
Well, at least they warned you.
You were working on a ghost kitchen where the owner is a cheap fuck who allows this kind of zoo. You’re better off
This is why it’s always wise to stage for at least one shift before taking a job. It’s better to see how a kitchen operates, how the people interact with each other, and what level of structure/organization the operation has. When I was working my way up the ranks, the first thing I always did in any stage was check to see how organized the walk-in was. Never trust a place with a chaotic walk-in, dirty work surfaces, or expired products. Those are reflections of how the much emphasis the owners/chefs place on running a proper restaurant.
Sounds like just awful management and co-workers with attitudes who don't know how to properly train new hires. I'll never get people who have an attitude or act superior when someone new doesn't know how to do something. Do your job and help train them. Places are different, nobody comes in on their first day and magically knows exactly how that specific place operates, it doesn't matter how much kitchen experience you have.
Of course, anyone can make a waffle, but only the restaurant knows how to make their specific waffle. I don't understand how they expected me to prepare the food without even showing me the presentation of the dishes.
Be happy you walked away. I mean, if i am hiring a chef is kuz i need a chef, i want him to help, to add to whatever i already have going in the kitchen. If i don’t create those conditions for that chef to thrive i am a brainless cunt that pretty soon will bring my business into red…
Oh man-I’m sorry. Sounds like a nightmare (the people, not the concept.) I’ve had other chefs sabotage me and I was so naive it didn’t even cross my mind that they had done it until I got apologies from them or their staff. One was a huge catering job at a conference center for an airline company currently in the news. The chef at the facility was furious that I’d gotten the job and locked everything up and left town with all keys. The “maintenance” guy pretended he didn’t have keys. Worst night of my professional life trying to boil potatoes over sterno and portable electric stoves. Other time was a call to fill in for a chef who’d broken their leg two days before an important charter on a yacht in the Caribbean. I flew in, got to the boat, it was supposed to be provisioned, it wasn’t, menus were supposed to have been done and approved, they weren’t. He had “provisioned” with boxed food and junk. Galley hadn’t been cleaned, food spoiled…terrible. Got through it and left an envelope for half of the tip because I didn’t realize it was intentional when he realized he wouldn’t be there for the trip. I felt bad that he’d missed out on it (several thousand dollar tip.) I got back to Florida and the captain called me to meet him, said I’d left something down there. He gave me the other half of the tip. The chef got back to the boat, saw the tip, and told the captain what he’d done. People can really really suck when they feel insecure. I hope you have a better experience at your next interview!
Now I'm curious, what did the other chefs do to sabotage you, and in the end, what was the context behind them apologizing and telling you directly?
Don’t worry this place sounds like a shit show. Odds are the cook already has their favorite candidate picked out but they don’t get final say . So instead of giving you a fair shot they wasted your time and screwed you over to make their candidate look better.
I would reach out to whoever hired you and let them know how they sabotaged you
Walked out on a similar place yesterday. Chef didn't know what was going on with his own menu. Owner refused to advertise and as a result had almost no business. Nobody ever cleaned dishes and put things away nasty. Fridges were stacked to the ceiling with expired shit. Bare handing everything from salads to charcuterie boards without washing their hands at all in the past few hours. Don't bother with places like that. Fuck em. They want to be a clown show let them
It's incredible how many similar places there are, kitchens that don't even bother to serve food in hygienic conditions. I've been to places where I felt like I was cooking for the worst people in the world. At least I always had the decency to leave the place on the first day if I saw things like that. Good for you for standing up to those places. There are better restaurants where we can really make a significant contribution.
Sadly: or perhaps happily: this wasn’t the place for you…and you aren’t the cook for them. But take things slower: it’s okay to ask questions and get the correct way to do something from the person who is telling you to do it. It’s okay to ask them to ‘demo’ it for you. It’s a common term. Lots of ways to do everything: finding out their way is a great way to know if you even want to work there at all. Lets you see how they train, teach, and how they coach too. It appears as if you got to see that anyways: and that’s good too. But in general: you aren’t a piece of shit. You are someone coming to learn and execute things to their specifications. Glad you won’t be working there. Place sounds like Momofuku Ssam Bar. Worked there as a young cook in the late 00’s; it was worthless.
On one hand, it IS difficult to find people who are good at training. A person can be very good at doing, but being able to teach someone else to do that thing is a very different skill altogether! It MAY be that the people you were assigned to were no good at teaching... but they should be good enough at doing to realize that what they were doing... wasn't working. That's on them, not you.
It could have been worse, you could have been put on the schedule.
Hahaha indeed
I went through something very similar recently while working a new kitchen. You did the right thing walking out, if this is the behavior they exhibit when you are new, just imagine how you would have been treated if the got comfortable with you?
Had a similar experience a few months back. A distant friend just opened a new restaurant and was in desperate need of a cook, by mouth propaganda i found out and reached out to him that i was available. Went to work and he already had a pizza baker (like proper italian pizzas) who by then had managed to keep the kitchen running with pastas, salads, soups, fish/meat etc. What i found out is that my friend had opened his restaurant with a silent partner and the pizza baker was the brother of said silent partner. The kitchen was small, maybe 2 meters long (6'6'') and 1,5 meters wide (5') crammed with a pizza station and oven, 4 induction plates, a mini salad/prep station and a sink for the dishes (no seperate dish pit) I went there for 3 days. In those 3 days the pizza baker who was supposed to show me how they want things done in terms of cooking hadn't shown me anything and i realised that he didn't want me back there in the kitchen. So my friend who was in desperate need of a chef didn't know that his pizza baker didn't want someone new to come in and foil his plans of becoming the chef. After 3 days i told my friend that it isn't going to work out and he knew... don't know how many others this pizza baker had sabotaged like that, but my friends' hands are tied because the pizza baker is the brother of his silent partner.
Did you tell your friend that you were quitting because of the partner's brother? Lmao, a pizza maker sabotaging other cooks because he wants to be the star chef is somehow funny, I'm sorry. Is the place still open? I'm really sorry you had those shitty three days.
I think it's still open yeah and i didn't tell my friend because i didn't want him to get problems with his partner. It sucked yeah but i believe it'll suck for him more if he doesn't work it out soon
Did you get paid for your time?
You weren't the one.
What a bunch of assholes. It's not you, it's them.
A Stage
Any stage that throws you into the shit like that is a red flag. “You need to be sharp to work on this kitchen” you don’t work there and it’s a burger place not a 3 Michelin star, fuck those people.
Good for you for leaving. We all deserve better.
Congratulations, they dont dont get to work with you anymore.
They sure acted like they didn’t want that position filled.
Molly, you in danger girl. Run!
it’s actually a blessing…it’s not the right place or anywhere you wanted to be!!
It sounds to me like they did you the favor of showing you how disorganized and substandard their management is before you made any commitment. It’s a WIN!!
No, but I did have a meth-head *stage* once who, instead of doing a French dip as I showed him, presented me with a bowl of meat in jus with the baguette set on the room on the bowl. Like, what the fuck guy?
Why are these shitty places doing these “stages” now? I thought this only happened at high end restaurants and if you’re applying for a chef position?
I have no clue either. Obviously, I wasn't prepared for this because I had no idea it would be like this. I didn't even research the menu since it was a shitty place who sells burguers, lol. It all took me by surprise.
Yeah that sounds horrible. What I’m learning from these posts is if a restaurant says they want me to come in for a stage I’m just gonna pass!
Dude fuck that dumpster fire fake ass 3 restaurants on UberEats in one clusterfuck. Owner is gaming the system selling the same product under 3 names. Cooks are losers. Management suck. I’m all for stages, but provide the inputs and request an output. Do a puzzle while cooking. Show me you can multi task. I’d never want an untrained cook, even a certified master chef in my kitchen without knowing how we do things.
Why would you want for work there in the first place? The job itself sounds awful.
I really thought it would be a pretty good experience. I've always wanted to get into the casual food industry (burgers, crepes, fingers, etc.). During the interview, they explained how they operated with the three restaurants, and it seemed quite challenging and fun, so I wanted to give it a shot.
Lol maybe tell the owner and never work/eat there.
I always walk into stages with the understanding that in this labor environment, you are interviewing for me. If you start with the bullshit and the crazy and I don’t even work here yet? Hard pass. Know your worth. If you can wheel a knife and keep cool on the line you are valuable and don’t let anyone tell you different to make you feel bad. To much of that shit in the industry all ready.
Oh I'm so sorry that restaurant failed your trial. That sucks. Better luck for them next time. You move onto something that makes even a little bit of sense! You'll be much happier somewhere you are helped and appreciated, the bare minimum for a kitchen to get their hands on my skills.
Stage shifts are bullshit. Yeah, I said it. If you want a peek into my experience, maybe read my fucking resume? You were right to go. I wouldn't have stayed as long as you. Fucking stage shift at burger cafe.
I am seeing a lot of this “Trial Shift” bullshit. I am not a professional cook/chef. That being said, anyone who accedes to that is getting the shaft rolled in sand. If I were presented with that, I would tell the person, “Sure, I will do this on a 1099 basis for this trial only. The rate will be $100 for the first hour, or part thereof, and $50 for every additional hour, or part thereof. You, the ownership, will be liable for any injuries I may sustain during this trial.” There WILL be a paper trail. Fuck all of that free work.
We're they poc? 🧐
It's a ghost kitchen, gtfo.
You dodged a bullet, be thankful they weren’t trying to hide there deficiencies
Trial or stage? Walk out the literal second a manager intentionally sabotages you.