urmaniac13 said:
RJ how did the interview go?
It did not go well....
I was told to be at the restaurant between noon and 5 on Saturday. I arrived at 4:15, dressed in my chocolate and creme spotted chef whites and checks. (I just got off of work at 3:30 and drove like a madman into the city to make it in time.) I met the person I was to meet and he seemed friendly enough. (He was the GM I think.) He then told me I could meet with the Chef. Anxiously, I waited in the bar for the opportunity. About two minutes later, the GM came into the bar and told me that he arranged 10 minutes with Chef for me. He pointed me in the direction Chef was sitting in. As I walked through the dining room, I saw Chef seated at a table for two, order forms strewn about and a few barely filled wine glasses sitting before him.
(It seems I got Chef during inventory and a wine tasting.)
As I approched, Chef said loudly, "I can't believe it!! You got me on a Saturday!!!"
"That's unheard of?," I asked.
"Yeah, especially walk-ins." Chef replied. "Have a seat."
I began to tell him I was not a "walk-in" and that my interview/meeting was scheduled, but he was not hearing any of it. "Michael!! Give me more of the Merlot!!.... AND FILL IT UP THIS TIME!!!!" Frazzled, I introduced myself as Michael filled Chef's wine glass. I told him of my admiration for the restaurant and asked to be considered for any of the three openings I heard about. He then told me he had no openings available. "Who told you there were 3 openings?" asked Chef. After I told him, he smiled and asked me what I could bring to his kitchen. I showed him my resume and portfolio, and as he breezed through both, I told him that just because I was currently employed as a pastry chef, I could bring much more to his kitchen than that. He nodded but informed me that if I was hired, I'd be nowhere near the pastry depratement because, "My girl there does and terrific job and I do not want to shake up anything there." He said he "might" have a dreadful prep position or "maybe" could have some sort of pantry job, but there is nothing at the moment. I looked at him kinda dumbfounded. He then told me wasn't about to hire any new cooks. A few guys were starting Monday (today actually) and that he had no place for me anyway.
He then asked what kind of money I made at my current job. After I told him, he chuckled a bit, then told me to keep my current job. I was confused. What did that mean? I was interviewing at one of the most exclusive restaurants downtown. I guess Chef knew my questions without me asking them. He then told me this.... "My cooks start at $8 an hour and the top of the pay scale is $9.50 an hour. Keep your current job." I smirked, offered my hand in gratitude, shook Chef's hand firmly and thanked him for his time.
I got to the parking garage at 4:07 pm. I returned at 4:32 to get my car. My entire time spent parked was 25 minutes. It cost me $14.
Alex, I am sorry to hijack your thread. She what I told you hun? People here DO care!
On to our regulary scheduled programming.
Everyone, please say hi to my friend Alex. She is a dream and a great Chef in training.
RJ
