Reading harold_maude's journal

In 3 days I will have finished two weeks at this new job. I finally made it into the food service industry.
My theory on wanting to get into said industry was this: if you work in the industry no matter what else happens you can get a job anywhere.
It would open doors if everything else failed.

I have a strong work eithic and take what the person who hiers me to heart, it's their business, and they know what they want.
That applys to any job that I've had. It dosen't matter if I've done that job before or not.
Who ever you work for becomes the designer of the currant job, and since an employee isn't paying the bills or doing other things what the employer wants is law.
That is unless the employer wants a person to theive and then that's something else entirely.

The people I work with are awesome for the most part. There is one person that has been there that loves to talk and basicly ends up in my way quite a bit, but since they are a manager I really don't have the power to do much except just keep working and ask them to move if I need to get into an area they are blocking.

Yesterday I went into work and there is this new person who worked there before and I expected this person to follow the same rules as were laid down for me and I'm assuming the rest of us, one being if you have time to lean, you have time to clean.
In the food service industry there is always something to clean.
It never stops. Between making food and cleaning there is no time to lean.
It doesn't matter if your working 5 hours a day, 6 hours or 8 or two, there is no lean time.
Period.

A great manager shows by example. At least that's what my understanding of a great manager is. They are generally on salary, get more hours and should, should be working harder than the workers who get paid by the hour.
This person was a manager at a fast food place, but because they hated the corporate life they came back to where I work.

Now since they've worked there before, you would think they would know that when there is work to do outside of making food they would do work.
I asked my roommate who also works there, and is a manager of the busiest kitchen in the place, there are three kitchens in the place, who this sack of shit was that started there.
And the reason I so gave this person that title, is this, when I got there, after the introductions this person basicly stood in the way, wandered around, grazed from the make line in the kitchen and seemed only interested in making a certian type of food and even with that they got my help doing part of the process.
They seemed oblivious to the fact that there was a prep list of several things, dishes a mile high, and the counters were trashed.
I did what I normally do when I got there. I started working.
Outside of my break and stopping to take a drink of water every so often, I'm constantly busy.
Even if no orders are in, and everything on the prep list is done and the dishes are done, there is still cleaning that needs to be done.

I went to do two of the things on the prep list after I had finished the first thing, and the two things I was going to do involved using a deli slicer, and this moron stood around jawing with one of the managers while the owner stepped in and did the work with the deli slicer.

I found out from my roommate that durring the lunch rush this person was on top of things, and had started in the morning.
I guess they figured they could relax because they had been busy alot already durring their shift.
That's not what I understood the owner to say when I got hired.
The owner said it applied to everyone who worked there.
I know if I was working an 8 or 9 hour shift, I would be expected to keep working until my shift was over.

I don't give a shit if someone has busted their ass three hours ago, if your there at work, there is no lean time. Period.
When I leave at night the kitchen is clean. Even last night, and we got nailed with orders, so even though the mountian of dishes got done (the one that was there when I walked in to work) by a couple of other workers who stepped in and did them and wouldn't let me do them because I have done them every day since I got there as well as learning how things are made,
including the sauces, and prep stuff, and do that as well.
When I leave at night, that kitchen is clean. I make sure it is.
I work my ass off, and at night after a certian time, I'm there alone.
So if we get nailed, I have no help to clean up the mess.
It's mine, and at the end of the night, I'm generally soaked from sweat, it runs off everywhere.

I don't mind, it is part of working there. And it wouldn't matter if I was working an 8 hour or 9 hour shift, until I clock out I'm working.
This person pissed me off, and even though they were on top of things durring the lunch rush, as far as I was concerned they were useless.
They were there for an hour after I got there and basicly did nothing except a few orders that came in and wandered around the rest of the time.
And graze off the make line.
They did make themselves something to eat, which they did pay for, but their attitude was this cocky crap and by the time they left, there were a few of us who were pissed at this person.
I was ready to pick them up and slam them up against something and tell them if they were going to be in this kitchen get to fucking work. There was so much to do, and while they were putting orders together they acted like they were really new at making this particular thing. Like they needed help to get it done.

This person will be going to the new store in a couple of weeks, and I'm thrilled.
I won't have to ask them to move so I can get into an area where some of the food is stored to fill bins of the make line.
Or ask them to move so I don't have to work around them.
They are, as far as I'm concerned a worthless sack of shit.

Maybe I'm wrong here, but if you have time to lean, you have time to clean means just that. Period.

It only looks that way because your standing on your head.