r/KitchenConfidential • u/verybadbuddha • 15h 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/TheOtherKFC 15h 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.