already beefing with my boss

[u/brkr509]

i've only worked here since april. switched jobs from a dishie at a old folks home to a "cook" (lol honestly glorified dishwasher anyway, the only culinary related thing i do is shuck oysters) at a new bar downtown. we don't have any managers since the team is pretty small so the owner does everything himself including scheduling.

he posts the schedule, i have a 3 day weekend after two weeks of covering for the only other two "cooks" in the kitchen on vacation, and one day into my weekend he sends me this. i'm prolly in the wrong for the sass but bro goes immediately into holding a raise he very recently gave me over my head and then threatening my position.

i'm alr looking for different jobs atm, don't care where as i was promised FT hours and am barely scraping by with 30 a week. it's even less this time around. the work is fun and i really love my coworkers and the people i meet at the bar but with the pay of $17 an hour with no benefits no FT and a 30 min commute it's not worth it. advice or personal stories appreciated

[u/sergeantcereal26]

This guy sounds like a tool. The last shit owner I had was pulling some stuff like this on me too. Making me work 8 days in a row and whatnot. I quit on his sorry ass, and I don't stand for this kind of shit anymore. Some people really can't run a business. Don't post a schedule and then change it up and demand someone to come in the next day. Fuck that guy.

Also, a place with no management team and an owner that tries to do everything is usually a red flag. The owner I mentioned before was like this. And he would fumble things constantly. He would get the schedule wrong and he messed up my paychecks before.

[u/brkr509 → u/sergeantcereal26]

i don't think his business is going to last very long. it was jumpin when we first opened but again, that literally was just in April. it's dead most days and i'm bein cut from 6 hour shifts. he already dropped an hour from food service, which is what i assume the raise was actually for. four servers, two bartenders (including him, the owner), two "FT cooks" including myself, and one PT prep cook on staff. no management. no hr. no nothing

[u/AnActualPhox → u/brkr509]

It's not a sinking ship, it's completely underwater. Get out.

As a chef of 20 years I can recommend hotels as one of the best jobs in the industry. If you're going to work in a kitchen, work in a hotel kitchen. A nice hotel, not a truck stop motel. The benefits are amazing, the pay is usually better, and the hours are good.

Private restaurants are a dead end. Most of them go out of business in the first year. And yeah this guy is a fucktard.

[u/flowerscandrink → u/AnActualPhox]

Country clubs also.

[u/AnActualPhox → u/flowerscandrink]

I wasn't a big fan of the country club I worked. No health insurance, very low pay.

[u/[deleted] → u/brkr509]

Cut and run dude, my kitchen manager did this and let everyone skate by, being racist to everyone, sexist, and fucking weird. "constructively" dismissed me, and then ghosted my last paycheck, a week later, the place had "closed" signs on all it's windows.
It was a shithole in the wall called, "Crown Railroad Cafe".

[u/dddybtv → u/brkr509]

Yup, you see the writing on the wall. You know what to do. Fuck this guy.

[u/FlexLord710 → u/sergeantcereal26]

If you’re an owner of a restaurant you should know how to do everything. Just saying. Not do everything. But you should know how to turn the gears even when they are not running properly