Gross!

Over the weekend the restaurant had some serious drainage issues. Before lunch service on Saturday many of the drains in the basement stopped working. Various means were used to solved the problem, but I never saw any outside service person called in while I was working. I did see some managers handling the sump pump a bit.

WELL, the next morning much of the basement (including the main prep kitchen and the pastry kitchen) was covered in inches of water. Absolutely none of the drains were working and therefore none of the sinks could be used. We also couldn't run our ice machine, because it steadily drains a lot of water directly into a drain. At 7am on a Sunday there aren't many people around -- a few cooks, a bunch of pastry people and a few porters who speak very little English. Naturally, no one in charge is around that early on a Sunday. One of the porters was on his knees using a small bucket to shovel all the water into every garbage can and 8 gallon tub available.

In the pastry kitchen there was a lot of work that we couldn't do because of the conditions. Oh, and in addition to that, a quarter of our non-walk-in refrigerator space broke down the night before. We need ice for a lot of things. All of our ice cream bases and many sauces and whatnot need to chill in a giant ice bath before being stored in our refrigerators. We also couldn't wash any of our tools and our hands. We did put the stopper in our sink so we could wash our hands and the water wouldn't drain out. You can only use so much water before the sink fills up though.

In the end, a manager didn't show up until nearly 9am. Of course it ended up being a manager who cannot handle problems calmly. A little after her arrival, I went to her office to ask her to keep the pastry staff updated on what was happening. I told her that right now we couldn't get a lot of work done due to the conditions. She actually asked, "What do you mean?" What do I mean? Does one really need to ask how no water and no ice may hinder pastry production? I quickly explained, but she already seemed annoyed that I was even talking to her. Much later when she told me no repair guy would be coming for our broken refrigerator units until the next day, I naturally didn't respond happily. I said something like, "What? Where are we supposed to keep everything until someone comes tomorrow?" You see, I know the truth. Maintenance visits on a weekend are expensive, and the general manager doesn't really care about pastry enough to shell out the extra money. The general manager was the one who told the lady manager that we would have to wait until Monday.

The lady manager was not pleased with my demeanor. She pulled me aside to tell me that I need to be more patient with her and that she is handling a lot of stuff right now. As the one in charge of pastry while the pastry chef and pastry sous chef were away (catering an event) I need to step up as a leader and a be an anchor in the pastry kitchen. She also did not appreciate the aggression she was getting from me. The whole interaction was odd. 1) I am not in charge. In fact, two of the three other Sunday morning people have worked in pastry longer than I have. 2) I believe a leader would point out what is wrong with a situation rather than accept the shit handed her. 3) Aggression? Really? If she thinks that is aggressive, she better stay clear of me when I am actually angry.

The lady clearly has some emotional issues and wanted to "hug it out". Frankly, she needs to step up as a manager and not care that some punk pastry cook is pissed off. Instead of worrying about how I feel, she needs to realize that it is acceptable for someone in my position to be annoyed with the situation. Accept my annoyance, don't take it personally, and get the damn drains working!

In the end, she gave us free movie tickets for our troubles. Which was really weird. I doubt she gave anything to the poor porter who spent a few hours kneeling in water trying to shovel everything up.

Frustrated

I haven't been much of a fan of work lately. There have been a number of menu changes over the last month and a half, and each change has only added to my workload. It is to the point that I can barely get any side work done before lunch service. My morning is pretty much solely dedicated to getting everything ready for the lunch crowd. I end up having a shitload of stuff to do after service, making my day last 12 hours long. To complicate matters, we are in the middle of Restaurant Week. We only participate in Restaurant Week during lunch service, so I am the one who gets fucked over the most. I had so much extra work to do over the past weekend (in preparation for Restaurant Week) that I had to pull 13 hour days on Friday and Sunday. Throughout the weekend no one ever asked me if I needed help with my added duties. Not once. To be fair, I usually hate when I get help because the quality of work ends up not meeting my standards. That sounds rather bitchy, doesn't it? Well, I am a bitch. A pissed off bitch. And Restaurant Week actually lasts TWO weeks. How retarded is that? I am going to be a pissed off bitch for a long time.

Ch-ch-ch-changes

I have been "promoted" to daytime. This is not a monetary promotion, so don't get too excited for me. About 2 weeks ago I started working the daytime shift. I know I sound like a whiner, but starting work at 7am really sucks. I have sacrificed showering for the sake of sleep. With enough deodorant and regular teeth brushing I am sure no one notices. ;-)

Working mornings has a number of positives. I am working a new station so I get to a learn a whole new slew of desserts and sauces. I can work and not worry about anyone getting up my ass. I really don't have a problem with my boss or the pastry sous chef, but it is nice to work without them around. You can make your own schedule of tasks and do those tasks as you want without anyone eyeing you. I don't get out early (sometime between 5:30pm and 6:30pm) but when I do leave I see the nighttime crew and think "Suckers!" I have the opportunity to meet up with friends after work.

There are many negatives, of course. I hate mornings. I hate waking up early. I hate having to function on little sleep. To get the proper amount of sleep, I have to go to bed before prime time television ends. I take the subway during peak times, so I never get a seat after being on my feet for almost 12 hours straight. My work hours keep me from getting lots of errands done because a lot of places are closed by the time I get out of work.

I told Chef I would give mornings "a try". Soon she and I will discuss if I want to go back to nights. Unfortunately, 2 morning people have resigned and 2 others will be away for a month. We're going to be so understaffed that I will cave in and tell Chef that I'll stay on mornings.

Overreaction

I am not quite sure what is going on at work, but it is getting a little ridiculous. Lately, Chef has shown very extreme knee-jerk reactions to problems in our kitchen. Last week the executive chef brought to my chef's attention that the rosettes being used for one of our desserts were past a week old. My chef was PISSED and her rampage included declaring that the rosettes would have to be made fresh every day. Trust me when I say that adding yet another item to the daily tasks for that station really sucks, and is a bit unnecessary.

Last night, when I got to work Chef told me that the people working service the night before did a very poor job of cleaning the service station at the end of the night. As a solution, I and my partner would have to deep clean everything. Oh, and this additional deep clean will now take place every Wednesday. I know this may need some minor explanation. Every Sunday night the entire restaurant conducts "deep clean" once service is over. Basically, we clean everything that does not normally get cleaned on a daily basis. Since I have started working full-time, I have worked service pretty much every Sunday night. This makes me the sucker who always gets stuck doing deep clean. I also always work Wednesday night service. So now I am the chump who has to clean above and beyond everyone else TWICE a week because I have co-workers who slack off.

This news obviously pissed me off, so last night I told the pastry sous chef that it isn't fair that the same two people have to do deep clean twice a week and they better consider changing the day the second deep clean lands on. She agreed, but I doubt they will be able to work it out so that the work is shared between different people. Did I mention that the slacker co-worker left early the night she didn't clean well? Did I also mention she left early to meet up with her boyfriend? I hope she had a great time with her boyfriend.

a new position

I have started working a new station at the restaurant. I still work dinner service, but now I am mostly the "dominant" dinner service person. My position is responsible for assembling and baking off most of the desserts we serve. I have approximately 4 hours to construct and bake: individual bread puddings, pineapple upside down cakes, apple clafoutis, chocolate tarts and bacon chocolate tarts. I also have to make various batters for those items every other day or so. All in all, it is a lot to do. Oh, and I also have to get all that crap up to the station as well as all the ice creams we will use throughout the night. All in 4 hours. If I had to just assemble and bake things it would be fine, but the moment I have to add to my list everything falls to shit because I don't have enough time. Actually, I am supposed to make candied peanuts and apple brandy sauce as well, but have yet to do either because I never have time to. Someone else has always had to help me out with those items.

I don't find it a stressful position, but I have a lot to get done and don't see how I can go any faster. I don't really stop and chat with people, and I eat my meal bites at a time while doing my work. I may start timing my different tasks to see which are eating up most of my time.

uh..............

After work today a number of us (pastry and culinary united!) went out for drinks. As we were leaving the bar, one guy declared, "I love you! I am so glad you work with us. You're almost as obnoxious as me." Now, I can totally understand how anyone may consider this guy obnoxious. He is loud, boitserous and references his penis (in positives and negatives) a lot. I, on the other hand, do not do those things (as far as I recall) so I am not sure if I should be complimented by the "almost as obnoxious as me" comment or not.

Douchey McDouche-a-lot

Last night I had a minor run in with someone in management at the restaurant. I was working dinner service alone because my partner was setting up for a party. I had a few tickets up and I was a little behind on some because of an error on one of the tickets. I had to wait until I got the correction. While trying to take care of the late ticket, another ticket for a cookie plate printed up. Cookie plates are no effort at all, but I decided to finish what I was doing and send the cookies out right after. While still trying to finish the late ticket, the general manager came up asking about the ticket. Perhaps he does not intend his tone, but I really do not find it respectful. I do a lot of work for very little money. It shouldn't be hard to approach me respectfully. I didn't say anything to him, instead I grabbed the ticket and the cookies and handed them to him. I assume my body language revealed my feelings because he then asked, "Is there a problem?" He didn't ask in a way to reflect real concern. Instead, he asked in the manner a teacher would use to cut down an ill-mannered student. I will not accept anyone talking to me in this manner, especially in a work environment. I do not care what position you hold in the workplace hierarchy. So I replied "no" and gave a brief rundown of the importance of the ticket he interrupted. Please keep in mind that I do not mind the interruption. I mind how I was interrupted. If the stupid cookies were to be rushed, he should have added that to the ticket OR have said he needed them now in a more polite tone.

In the end, he did not say anything further to me, instead he talked to Chef. What exactly he said, I do not know. She came up and asked how things were going. I knew why she was there so I basically asked if she was visiting because someone called her. I then explained the brief exchange. She then told that this guy is the general manager and warned me to watch how I speak to him. She then said something about having heard other people claiming to have issues with his tone at times, but she has never witnessed it. I somewhat doubt that, but Chef is far better at not rocking the boat than I (oh, and she is the Pastry Chef afterall, so I doubt he would ever be patronizing to her.)