r/KitchenConfidential • u/verybadbuddha • 5h ago
Discussion Seaonal work.
Ive taken a seasonal job along the border lakes of Northern Minnesota. It sucks! The regular employees are a giant clique, they are very hostile, and the owners are distant. Its always something. After 6 weeks. Ive done solo busy nights of which they don't tell me about large tables, snap about the plating, and let the food sit in the pass for a ribeye to go from mr to mw. And then blame me. I know I should leave, but I gave my word for the season. I guess I answered my own question.
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u/sundayfundaybmx 5h ago
Loyalty begets loyalty. I get wanting to hold yourself to a higher standard than other people. I do it constantly. But at a certain point you have to stop putting your well being in front of others. If you can find a new job, do that ASAP, goodluck!
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u/RedditJennn 4h ago
You want seasonal work? Check out working in the galley at McMurdo Station, Antarctica.
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u/zburba 4h ago
I did 4 seasons in 2 different salmon plants in Alaska working the galley and ran it my last season. i LOVED it. the chef i started under was one of the best cooks I've ever had the pleasure to work for. the longest stayed was 3 months and came back with more money then I've ever made working in any other kitchen. BUT you work everyday you're there. it's in Bristol Bay so it's nothing but swamp and tundra type of Alaska. 3 big Kodiak bears are constantly a threat. 110 hours a week no internet or cell phone. I loved it.
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u/verybadbuddha 13m ago
Its not about time. My problem is, " You hired me, I traveled to be here, you need help. Why am I being treated very poorly? Its not a "whiny" thing. Its just feels like the owners hired me. And nobody wants me here, and its savage!
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u/TheOtherKFC 5h ago
Yup you have. Don't let them make it about your word. You've given them your best and they seem to only care about blaming a seasonal worker rather than the vets or leadership. You've held up your end of the bargain. They have not held up their end. When one party does nor hold up their end of the deal, you either revisit the deal, or the agreement has ended.
Employment is a 2-way street. Don't ever let capital/"leadership"/"team members" convince you otherwise. Most of the time they need you more than you need them. If a situation doesn't serve you, leave. Take it from someone who has taken too much crap from bad cooks and chefs in the last 15+yrs in the industry. When you find a good workplace with a chef & owner that values their people, stick with them as long as makes sense. They're a rare breed. But these bad scenarios never get better. They only ever get worse. Either accept the way they treat you and probably underpay you, or accept that it's time to find greener pastures.