Quote:
Originally Posted by btimbit
Absolutely. Treating staff like they're thieves and leeches alienates the people you depend on to run your business. Then it's no wonder why so many restaurants fail.
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This was why I left after my 3 years there (2006-09). Didn't like the corporate attitude at all, though it was a good job to learn the basics of a kitchen and restaurant which are skills I still use to this day in my chef career. But yeah, the day the GM told us off for having beers in the dining room after our shift because he didn't like the way it looked to customers was the day I had enough.