![]() ![]() So naturally, to deal with the stress, most of us workers were trashed the entire time too. Everything has a “hot hold time” and if it goes past that it’s trashed. Us servers would sit there and starve especially working doubles while we watched them throw away gallons of food every day right before our eyes. ![]() And by eating on the clock, of course I mean the old “I’ve been working 6-8-10 hours straight with no break or sustenance of any kind are you sure I can’t have one of those 30 breadsticks y’all are about to throw away because they’re 10 minutes old?” Those don’t exist in the service industry. ![]() They are sticklers for the rules and we weren’t allowed to have more than 3 tables and we couldn’t take breaks or eat on the clock.Īnd by breaks of course I meant the old “it’s slow and I have no tables hey fellow server watch my section so I can go smoke” break. Cross trained to do salads, back-up(prep) and cooked on the line as well. ![]()
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