"Minimum wage mentality"

That is my new catch-phrase. I see it in too many of my fellow employees. Walking thru the kitchen like they are at the mall!! These are mostly kids, and unfortunately, some in culinary school. But I don't see any sense of urgency in them. In the kitchen, you are supposed to move " like somethings burning", Kathy, at Lillie's is one of the fastest I've ever seen!!! So here is the problem, I like this job!, but I am still under 90 days myself. I know I should wait and voice my observations in a formal review, ( 3 weeks away), but any advice on the matter would be appreciated. Feel free to PM me. Diplomacy is not my strongpoint and I am about ready to burst. I was "written up", for encouraging a fellow newbie to use a chef's knife, instead of a pairing knife, to cut a potato for boiling and mashing. I was a "bully". 5 lbs potatos me, 5 mins, them 30. I am ranting and I am sorry, but it is not fair. Anybody got some advice on how to handle this?

Tim
Im not in your business, but as you asked for advise..here is my two cents. Just keep quiet until the 90 is up. Bite tongue, its the best policy. No matter how good(and or right) you are, your still the "NFG" (new fu@#ing guy). Yes, unfair, but that thats the way universe works.

Put your head down, work hard, and be the best you can be. If the place you work is worth a hill a beans then they will recognize your work ethic and reward you for it (although your comment about them calling you a "bully" for trying to help a co-working is not promising). Now may not be the time, and this kitchen may not be the place, to be a leader, so focus on what you can do.

You are correct about the kitchen work ethic, if you are not constantly on the move you are doing it wrong.

Thanks John, I realize I should not speak up too soon. And I am sure this is not specific to restaurant workers either. Giving this some more thought, I think at the proper time I will ask mgmt if they have noticed this, and if there is anything to be done about it. A full review of their other worthwile habits and actions need to be scrutinized to find if they are "keepers". This business is not for the faint at heart or thinned skinned people. If I tell you that you are doing something wrong or using the wrong tool for the job, and you go crying to mgmt, you're in the wrong biz!! I have a passion for what I do, and I hate to see it being done wrong. I don't believe that can be instilled in anyone, they just have to have it or not.

Clearly you care about the work you do and the speed at which it is produced at. I hope you find a kitchen that appreciates those values as opposed to one that condemns them.

I agree, I would keep my head down until my review. When I was working at Third Avenue Cafe, the owner Sharon said I was the fastest and best she had ever seen The wait staff used to call me the Matrix! The owners should be able to see who is working well and who is just putting in the hours.

Just finished mowing the lawn, ( it got hot out there) and you guys are right. I need to keep my nerve and do my job. I feel I am right though and will approach the subject at the proper time. And speaking of being right John, , according to "Lt Dan" from Forrest Gump, the saying goes FNG, and not NFG.

I'd have to wonder what kind of training said person had if they are using a paring knife to cut up potatoes? Isn't that like one of the very first things you learn in the kitchen...right knife for the job?

As others said, probably best to keep your head down and mouth shut. While it's not fair for you to take on more of the workload because someone else isn't doing the job properly, it's also not good to criticize management when you are still earning your place. They'll take notice either way even if they are only doing a half @ssed job themselves.

The "said training" thing is an issue also. This person was hired to perform the same tasks as me, and is a first year culinary student. I am going to give a shout out to Marsha and ask if she see's it on a daily basis. These kids have no passion, or even apptitude, for being a chef. But they think that when they graduate, they will get their own TV show. This biz is tough and I won't let my daughter follow in my footsteps. Ya gotta luv it. She's pretty good, I have taught her well. Fortunately she is leaning towards the medical field, like her mother. (and mine) My opinion of cooking school is that if they couldn't cook when they walked in, it will be tough to teach them how to luv it!!!

It's pretty common...I spent some time teaching high school and a lot of the kids think they'll go to college and land a $100,000 job the day they graduate...regardless of degree. The best was the girl that swore she was going to go to Harvard to be a doctor but wouldn't do her homework, barely pulled out a C and still couldn't understand the difference between viral and bacterial reproduction because she refused to do any self study or show up for study groups to better understand material...and she was a junior in freshman Biology I. Hope I never run into her in a medical situation!

And speaking of being right John, , according to "Lt Dan" from Forrest Gump, the saying goes FNG, and not NFG.

Doh...you are right.. ..it was still early when I read your post. Im sitting here looking at one of the tools I use on my side job, and clearly printed in sharpy marker is "FNG" on the handle. It was a little gift from the crew the first day I started.

Personally, I don't even think you should mention it in your review. All employees are being watched, and things are noted. I've seen many a fine employee (including myself ) lose out on possible promotions by behaving as an owner/manager rather than what they were hired to do.

Treat any business you work in as your own (by that I mean work smart and work hard) and management will take notice.

However, if you start bossing your co-workers around (without the go ahead from your boss) or complaining about others, you will not be perceived as a team player, and you won't get far in any restaurant (or many businesses these days) without learning how to be one. (that's why I work for myself!! )

I wish being the best or the brightest meant something in the job market. These days it's being the cheapest.

I wish being the best or the brightest meant something in the job market. These days it's being the cheapest.

...Throw in there "under 35".

Christina, I wish I worked for myself, and have future plans for just that. As just another hourly employee, I still hate to see the owners getting cheated by some low producing employees. I do work smart and was told by my boss to "help" this person along in their training. When I was starting out in this biz, I watched, listened, and learned. I did not start crying because I was told I was doing it wrong. Being thin skinned like that does not bode well for having a future in this line of work. In my early days, I had to be reassigned to a different area of the kitchen that was within my skill level, which is what I think should have happened. But since they complained, they are "untouchable". They may well have useful skills, but not at this level, at this time. The only "friends" I have in this predicament are the dishwashers. They tell me that every pot this person gives them is burnt to heck and back, costing more money to scrub them out!!