BUMPING AN OLD THREAD.....
Hello everyone. For those of you who participated in (or read) this thread many months ago, here is an update.....
I am still employed as a pastry chef at the restaurant, but it is very hard to do so.
If you've ever seen the building, it is an impressive work of architecture. (It has been on TV many times and it still remains "the place to be" regarding dining at South Side of Chicago restaurants.) The place is PACKED on the weekends. Last Saturday had 700 plus reservations for dinner alone.
However, I am not happy working there at all. My reasoning? If you saw my paycheck, you'd understand. Management has been cutting costs left and right. Labor is the main cost cut.
When the restaurant opened, there were over 30 cooks hired. They told us during orientation that they over-hired on purpose. They did this to get the best staff they could when it came time to fine tune the staff. (The good ones would stay, the bad ones would go, blah blah blah...) Well, a few months later, 1/2 of the staff was let go. HALF! The ones that remained weren’t given raises like they were promised; we were given more responsibilities and less time to do them in. Here's the deal...
My once "40 hour plus, 5 day a week" job has been downsized to a 4 day a week job. On top of that, an 8 hour work day is unheard of. 4 to 5 hours is the norm. In reality, I am a part-time employee there. Most of us in the kitchen are. Recently, they've been calling me off of work one day a week in addition to that. The past two Tuesday mornings, just as I am getting ready for work, I have been getting a call from the restaurant. "Umm, we don't need you today. It was slow last night."
It's the sad truth, but I had to get another part time job out of the field just to make my ends meet... barely!
So, my resume is once again out there in full force. Tonight, I have an interview at a really nice restaurant downtown. Hopefully, they might offer me something better than my current situation. I can only hope so.
RJ