I would love to know the story behind the one that pushed him over the edge to put this sign up. I’m sure it was a good one.
I’m at about that point right now due to the lack of intelligence I have been seeing.
I’ve got 2 more coming in for interviews today, and letting another one go. I really thought that 5 weeks on the job this this certain 30 year old individual might be enough time where he may figure out how to tell 2" deep pans from 4" deep pans. I guess I was wrong. I did not think warewashing was a technical position. After his first day here, I decided to check references, and every reference that I called said “Poor Performance” was his reason for dismissal. Am I really required to check references for the dish pit?? Really?
I could fill a page with the idiocy that I’ve dealt with this summer and I’m about at the end of my patience.
Did I ever share the picture of the guy who showed up for his first day of work wearing pajama bottoms, bathrobe, & slippers? I gave him an hour to go home and dress appropriately, and never saw him again.
Or the server that I just hired at the end of June, I was mildly concerned when her father and her husband both came in to verify that she applied here, they thanked me for hiring her, then on her 2nd day, she tells us she needs off July 3rd through the 10th.
She would simply disappear during our busy periods, nobody knew where she was and we are all too busy to hunt her down. So I clocked her out, wrote a payroll check, and said goodbye
A chef buddy of mine and I went out for lunch on Monday, and every other restaurant owner we ran into asked if we had anyone we could spare, we are all hurting for reliable help with a clue up in this area. If you can speak clearly, and stand on 2 feet, you can find a job in this area, yet we are all short staffed.
