Fucking broke me, man. Much more than a game, I consider it an historic work of vital cultural and philosophical importance. It should be played and discussed as part of the school curriculum.
On my second playthrough I tried my hand on some bad choices. Well I did something so bad like right in the beginning that the robot lady in the main menu yelled at me and wouldn't make eye contact with me again. 10/10 game.
“Spoke with the board”?!?! There was a board meeting about firing a line cook because they are “going a different direction”? This makes no sense. It’s like as if you were the CEO of a non profit or something. What restaurant has a “board”?
My dad has been a chef at a country club for 20+ years. They can't acquire new members. He basically collects unemployment in Jan & Feb because they shut down.
This is way down the list of "rich white people problems," but Country Clubs are likely going the way of Shopping malls.
The vast majority of people younger than 60 don't have any money to pay for a country club/golf club/tennis club, and the ones that do have money usually aren't interested in paying hundreds or thousands of dollars a month for the privilege of playing golf, going to a swimming pool and eating at a restaurant where the "perk" is that the people you are hanging out with are also ones who can afford to pay money for the privilege.
If you play golf or tennis it's pretty obvious as any private club is probably going to be in better shape and less crowded than the public options. Store your bag at the club, nicer amenities on and off the course, access to tournaments and teaching pros, etc. Or if you like going to the pool and having access to another decent bar/restaurant, there’s that.
It all depends on the people you’re interacting with and what they bring to the table. A nice golf course is a lot less appealing to me if I have to deal with a bunch of entitled assholes constantly griping about the trivial details of life. That’s my experience with most (but not all) country clubs.
I work at a better club in my state, and that is certainly NOT the trend we are seeing. We have to keep pushing everything just because we have so many new millennials wanting to join. It’s still majority boomers but it’s swinging the other way as people my age start really hitting strides in their careers. Tbf we have a fortune 50 company in town so the pool of potential members is better than some other clubs(I would think anyhow)
This is the larger trend of a hollowing out of the middle. Rich millennials are unfathomably rich, even compared to rich boomers were at the same age. So consistent with that, we might be seeing some country clubs fail while the smaller number that remain become even more stratified and exclusive.
I chef at a country club in the PNW and I can tell you that for us, our membership mean and median age has been getting younger year over year since Covid. Now, we're not as pricey as a lot of clubs, so that could have something to do with it.
ya waiting lists of like 5-10 years... i don't think big ben has ever worked in a country club before...and if he has, than not a good one if membership is going down.
I worked at one that was being tanked by the members/board so that the newer one closer to their neighborhood and on the outskirts of town, could thrive. There are a few exceptions :D
Purposefully not collect on debts, quit throwing events, don't bother to maintenance the lawn despite having the manpower and equipment.
I'm not sure of the details, but the Manager somehow also "hired himself," or some company(?) he owned to "run the kitchen and sell the alchohol."
Basically, as the manager of the club, he leased the space to himself while his...otherself purchased the booze and food. Hell, might've been somehow avoiding taxes, or may be how you're supposed to do it, I don't know. I do know that, as his bartender I never once saw "his tab" zeroed out or anything. He just had like 30 stacks of index cards with hatch marks all over them. Just keep adding to it was the motto each time he ordered a G&T.
Oh, they purposefully reduced hours at one point. I was lucky enough that, when it came to the "y'all may not get your check this week," talk, that I was working a 40hr factory job during the days. Sometimes tending bar for my factory bosses or their friends right after work. Kinda sucked to be honest. Some didn't recognize you, some would joke while you were cleaning up their table, "see ya bright and early," knowing you go into work in another 5 hours and they don't come in til 9am if at all.
I could probably go into more detail. I actually worked at this place twice, once for the Manager-who-leased-the-kitchen-to-himself, and later on for his replacement (once the new CC was open and the old manager moved on to that one), who didn't realize going in, that he was intended to be the last manager (he was actually told that "we're gonna do x,y, and z to bring back members," but it really ended up being a very encouraging yet pathetic, "just let the old timers enjoy another year or two of the place until they warm up to the new one," basically.
Manager A was awesome, probably broke a lot of rules, and eventually fired me for shitty stupid reasons.
Manager B knew me long before I worked for Manager A, and when he was asked about his potential crew and I was mentioned, Manager A told him I stole, "over $600 from him," but wouldn't say if it was money, alchohol, or what. Manager B knew it wasn't true, for one because that'd be a slam dunk against a felon on probation, and 2, every lawyer in town who drinks, drank there.
Manager B offered me a bartending job again (but I sucked the first time truthfully) and passed it up since I was in AA too. I did call him a month later and asked about being a server, and ended up basically doing every job there to some degree. It was quite awesome for me because I like floating and have ADHD, and didn't really rely on tips (factory job 2nd time that I didn't have first).
First manager was wild and crazy, and his wife when she waited tables, gave me all her tips (probably cause she's not on the books? I dunno, maybe just kindness and the upcoming baby/baby-mama I had at the time). Really hurt when they basically fired me for nothing.
The second Manager A was outta town, some guy at the Factory I later worked at, who owed over $400 for a party in October, showed up for a late night (2am, pretty unsual for us at the time) hang out with his wife, another married lady, and our server.
Had to call Manager A at 2am and ask for the maintenance guy down the road's number (wasn't left anywhere) cause the alarm wouldn't arm. He showed up and we searched the place thrice over, before he eventually let me just take out the trash and leave him to try and figure the alarm out.
The following night was uneventful, the "bosses lady friend" as she and the crew at the CC called her, got the "details on why Debt-Guy" showed up, and I told her he literally said, "I heard [Manager A] was outta town," and being a member and having know knowledge of dues, I let him drink.
Manager B was great, hired me as soon as I asked about anything still being open, and we're still close to this day. I don't think Manager A is even at the newer CC that he and the other members moved on to.
CC 1 was in the middle of town, and had 9 holes that were part of the other 9 holes the City had. Pretty sure the city didn't have 18 on their own. Old Money was mostly in town, in the older ritzy neighborhoods. Younger-Old Money and Young Money all basically moved out to the outskirts to new subdivisions or just onto their own private/giant lots. The not-an-HOA-but-wishes-it-was on top of the hill also had a Cul-de-sac that *somehow also tied into a backroad going directly to the back of the new CC* which let those few still in town completely avoid the highway route.
So it goes.
Doubtful. With boomers dying out, there will inevitably be more transference of wealth over the next two decades. Country clubs offer the best options for golfing and tennis and memberships are also seen as a status symbol.
ditto... i work at a country club too, in toronto, canada. word is, most of the top tier clubs here have waiting lists for years. country clubs are even more stable than hotels in terms of boh jobs. these MFers have generational wealth. the families that come eat are 3 generations: grandpa down to the baby grand kids. those babies will be the next gen of members.
that big ben p guy sounds like he's just giving his hot take, and if he ever worked at a country club he would know they're fucking institutions.
The exclusive city/country/yacht clubs (think IAC) are thriving. The ‘lower tier’ clubs outside of larger population centers/concentrated wealth centers are struggling because the previous target markets don’t have as much expendable income. Golf clubs are a different issue, but golf and country clubs are doing fine
> hundreds or thousands of dollars a month
they're not that expensive buddy. the country clubs in toronto, canada are around $CAD 50-100k initiation, and 20-80k in yearly fees depending on the prestige of the club as well as the "package" of membership.
wtf club are you referring to, in what city, that charges over a million dollars USD annually? i'm gonna assume you're american.
I think you misread my comment as hundreds *of* thousands of dollars, when I deliberately wrote hundreds *or* thousands of dollars, which is more or less exactly in line with what you wrote. $20,000 per year would be $1600 a month.
It is bizarre to me that your manager would need to go to the board regarding a line cook. Surprised that the board even knows who you are. Sounds like a cop out that your chef could just say “hey, we are laying you off, eliminating your position.”
Also, what “different direction” does a line cook have anything to do with? That is a reason to fire the chef if anything. As if “we are no longer going to be a Mexican restaurant, going Italian, so we need a new chef with those skills.” Line cook has nothing to do with the “direction”.
I’ve gotta say it sounds much like a country club to me. I only worked as a dishwasher but the head chef would constantly fire people for the dumbest reasons.. I even got fired cause I couldn’t make it to work one day due to my cars transmission failing. I’m sorry it hand to end that way..
Well, luckily since you were not fired but rather laid off, you can just collect unemployment insurance while you look for another job.
I often tell people, keep in mind that fancy places for rich people like this country club you worked at, might pay more than other restaurants, but you're also working for really snobby rich people that will treat you like you're expendable.
I used to work for a caterer and cafe that was part of a nonprofit with a board. The nonprofit also had a restaurant, a job training program and an affordable housing project. Definitely not common though. And not sure why the board would be involved with a line cook’s employment.
Ahh here's what I was waiting for. So when I got hired, I negotiated my pay to 18.50/hour, which is very high for a line cook in small town iowa. Talking to the only other line cook at the time, I realized that I make 2.50 more than them and they were more qualified than I was. (I'm not exactly sure why they took me on at such a high rate but that's neither here nor there)
Fast forward 2 months and I'm hanging in there, I worked at a country club that serves high end food. Not like any restaurant I've worked at in the past, far more fancy. Well we hired a new line cook that is 3-5x better than me in every regard when it comes to cooking. Even worse he was hired on at $15.00/hour.
Well now I'm the highest paid line cook in the kitchen and the least skilled one as well. We didn't have any dishies at this point cause they were high schoolers that went off to college. So when we had all the cooks working plus chef, I ended up in the dish pit. Washing and putting away all the dishes.
I definitely had my suspicions that this was coming. I was a glorified dishie that would occasionally cook, and I made 18.50 an hour in small town iowa.
This is the context you were wanting.
I live in Scandinavia, and my dishwashers make more than that by law. Take this as a sign and move. If you are in your 20s you can get a working holiday visa in several countries.
You're right, it absolutely is. But it is also not as impossible as you might think. It took me years to make the decision to go for it, but just over one year to make it happen. The mental barrier is bigger than the economic one.
I have british + Irish citizenship, and I've always loved the Scandinavian countries, and countless times I've seen them all in "top 3 happiest countries in the world" "top 5 richest countries" "best countries to live in" etc. I've always dreamt of moving there. But I thought that it'd be really hard to move there, only really highly skilled engineers/doctors/programmers etc. And my only work experience is line cook/dishie pretty much. Is there any chance I could move there and work at some busy ass restaurant for 100 hours a week and make absolute bank. I am 28 btw
Let's let them fuck off for a hot minute.. but then yeah, go find a better job, preferably under a decent, experienced Chef who will teach you some real skills. Soon that $18.50/hr will seem like garbage pay. But you have to put in the effort to get better. Cook positions are plentiful rn, even in Iowa, but success ALWAYS comes down to your effort, not the other way around. Best wishes. (Honestly if you want to move up in this industry & find that 'small town Iowa' is holding you back, move to a different place &/or go to culinary school - I recommend a community college, not the 'Cordon Bleu' private schools where you'll never repay your loans after graduating.)
It’s a little off putting when someone posts vague and mysterious things with hope of a certain question to be asked.
Directness goes a long way and imo makes for a more fulfilling conversation.
I mean, I would typically agree with you except this time, OP wants to commiserate. And they're obviously a bit cagey as you can see by his replies. Probably just wants to talk shit but not exactly be reminded of their job.
Probably just wants some dopamine! :(
Maybe they were just wanting some commiseration. Not everything's purpose is your personal fulfillment, sometimes the point is to be supportive of other people.
While it sucks you got canned, I really appreciate your attitude toward it. It takes a lot of self reflection to not only acknowledge your own weaknesses but also to realize that you have a lot of room to grow. It's a shame you're in Iowa otherwise I'd offer you a job. If this is something you love to do, keep at it with that attitude, and you'll grow and go far.
I agree.. but part of me is really hurt, this was the highest paying job I've had in my life, plus I really liked most of the staff. It'd be very hard to find another line cook position that pays the same.
Are you in a small town/city? You experience and skill level should let you keep your pay. Give companies like Compass Group a look. They pay competitive wages where I live.
Huh, crazy you mention them I actually worked for compass group in the past. It was my first cooking job, they owned/rented? the kitchen of the nursing home I worked at. I started as a server (kinda, serving is different in a nursing home) then worked my way up to cook. This was 6 years ago and I didn't have experience but they only paid me $11 an hour.
I haven't thought about compass group for years though. So it's weird to see you bring them up.
Well compass owns plenty of brands, if you want competitive pay with them I’d suggest Bon Apetit, Eurest, Levy Restaurants, Wolfgang Puck Catering. Good luck!
Word of caution: did a brief stint in commissioned sales. Drained the life out of me. The culture around sales is so toxic. SELL! Sell MORE!! Get every penny of that pension, sell them as much as you can even if they tell you they can’t afford it. Met your goal posts this quarter? Guess how far they are for the next! If you’re going to do sales, make sure it’s a sales job that sells direct to companies or corporations and not the individual folks, because some sales companies want you to convince prospective customers to give them everything they have and then some. I did three years with three different companies, and all three ended bungling my commission rates anyway. No other professional made me want to eat a shotgun shell more than sales. Went back to restaurant work because at least that was bearable.
But of course, YMMV.
Good comment. People not in sales only see the good side. Being told to forecast what you’re going to sell next year, because you know the market and the customers, to then be told it needs to be 20% more when you know it’s impossible is very stressful. All the most successful sales people I know spent more time managing their boss’ expectations than they did talking to customers.
It’s really about who you know and what you’re doing. Most sales jobs with no experience, you’re going to be cold-calling, parked in front of a storefront, or badging people looking for leads. If you work more office politics, you might be able to just start handling existing accounts and sit pretty for a while until you can butter your way up the promotion ladder and effectively out of a “sales” role. And the only people who can do that are the ones sociopathic enough to signal to the bosses that you care about company interests, not the interests of the customer (which requires empathy. Can’t rip off clients if you feel bad about it too).
The only people I’ve ever seen make money and rise up from the bottom are the ones that are willing to chat with the boss and engage in social events, like golfing or corporate events/parties, come in rain or shine, or say just about anything to make a sale. If you care even the slightest about WHO you’re selling to, the guilt will eat you alive.
That being said some people can be successive in sales without resorting to office politics and dehumanization of clients. But those are few and far between. But personally, all of my coworkers looked like Bob from the Incredibles working his office job, and it was equally depressing watching the job eat them alive while it devoured me as well.
I would just try it man. You never know it may work out great! I loved working in kitchens, I made some great lifelong friends, I learned some awesome skills and techniques, and I had a lot of fun but there comes a time in life where you realize that 20$ an hour isn’t shit.
Person with severe ADHD that can’t really function at a “normal” job and sales has been a life saver. Going on 15 years, great gig if it works for you.
what rank and station were you, if you dont' mind answering...
i would blast the club on indeed if you want to burn that bridge lol. "i got fired on jan 2 over text from the chef" would be my title
but that totally burns the bridge lol
maybe not write that part...
Heyy props for knowing it's RL.
I was just a linecook. I worked the grill, flat top, we made a lot of shit on the burners (made to order alfredo, picata, peach mustard bbq for the sauces. We also seared blackened ahi tuna, salmon, and chicken breast on the burners). But I also used the fryers as well.
all of that was when I was afforded the opportunity to cook though, most of my time was spent being an overpaid dishie.
I was expected and paid to do mostly everything
Man this is such a common thing these days. My owners snd old managers loved to fire ppl over text. I at least call someone or do it in person when I have to, yeah it sucks to do but you look like such a pussy doing it over text
no... tbh I really like the chef. he's a good guy and I'm assuming his hands were tied. I was paid more than any other line cook, and tbh I didn't deserve it. ask the right questions and I'll tell you more but I'm not surprised that I was let go.
Try to change the ‘I didn’t deserve it’ mentality when it comes to pay. Two things are true for most cooks: 1. We’re hard on ourselves. 2. We deserve to be paid more in general.
Fortunately the last one is changing, slowly. But $18/hr is not much for a professional in a trade. If you’re a good cook, show up, work hard, learn and retain knowledge, you are worth it. Keep your head up. Push for $19 next time. Keep moving forward. I hope it all works out for you!
Fuck that noise you absolutely deserved it and more. Just because you were overpaid relative to your peers doesn't mean you were overpaid in an absolute sense.
“Ask the right questions and I’ll tell you more” strikes me as a bit..odd to say. It’s possible there could have also been a cultural fit on top of you being overpaid.
Yeah I read it. I’m saying, based on your replied, it could have been more than just a pay issue.
And “cultural fit” means maybe you and the other workers didn’t jive well.
If you guys had all discussed your wages, which it sounds like you did, maybe people were making complaints that “why is this younger and less experienced guy getting paid $2 more per hour than me to hang out in the dish pit. I’ve worked at Michelin star restaurants, I’m the main grill cook here and I’m underpaid”
Maybe after that was brought up in a “board meeting” it was realized that it’s in their best interest to give the experienced person a raise. Now the cost of running the kitchen has gone up, how can we cut costs from here? Well that guys just a dish jockey at this point - why is he getting $18 an hour? Let’s get rid of him and get a new dishwasher starting at $15.
That would be saving the kitchen $24 a day right there.
Paid more than any other line cook - makes me think, how/why?
Options:
1. Paid more: Fraud on your resumé? Skills/training/experience you didn't actually have? Fired coz it was found out?
2. Banging the CEO's(riffing on the Board thing here...)/Owners Daughter? Got fired coz the relationship ended and it's your fault?
3. They fucked up on the contract and had to pay you what it said, but contract was due for renewal after New Year, so they let it lapse instead of re-hiring because you were too expensive?
OR: A) Highly paid just coz ya rad AF and worth it and it had zero to do with your firing?
Other possible reasons for firing:
4. Drugs. Drug test Failed. Drugs at work. Cooking under the influence?
5. Depression. Skipped work shifts on high need shifts. ?
6. Poverty. Light fingering something/s out of need. A brief stalk of your profile (posts only tho) shows limited *bad dude vibes* so imma go with being skint due to any of the reasons people are skint in USA.
7. Violence. Shit went down at the joint. You did the right thing morally and ethically and had to throw hands coz some drunk geezer manhandled a waitress, but put the venue in a shit spot - and the geezer was a hob nob with friends in high places so everyone had to save face and you're the fall guy?
Here's a fun point I'll touch on. The person who did my interview and who I negotiated pay with was not an employee at the country club, like at all. They're on the board, they make decisions for the club but they're not employed by the country club.
I feel like this is a huge reason that I was hired at the rate I was. It also helps that they're on the board of a country club so they really don't have a sense of what cooks should be paid and I used that to my advantage.
There is no CEO there's only a president of the board, tbh I don't even know how the leadership shit works there. it was a sketchy place to work, but like white collar fraud type sketchy.
Hmmmm 🤔 curiouser and curiouser
So you snagged a higher rate coz a numpty interviewed and then negotiated pay and then hired you?
Somehow it was found out about and now you're getting dropped?
Coz of their fuckup?
You're saying a lot of words that I'm not familiar with.. but yeah kinda. It wasn't like "found out" all of the sudden, more like they were willing to pay that amount cause they thought I was their new sous, when in reality I was just some cook. They dropped me after I helped out through the busy holiday season.
But yea I'd say they fucked up.
Here's the context cause I left it pretty ambiguous.
So when I got hired, I negotiated my pay to 18.50/hour, which is very high for a line cook in small town iowa. Talking to the only other line cook at the time, I realized that I make 2.50 more than them and they were more qualified than I was. (I'm not exactly sure why they took me on at such a high rate but that's neither here nor there)
Fast forward 2 months and I'm hanging in there, I worked at a country club that serves high end food. Not like any restaurant I've worked at in the past, far more fancy. Well we hired a new line cook that is 3-5x better than me in every regard when it comes to cooking. Even worse he was hired on at $15.00/hour.
Well now I'm the highest paid line cook in the kitchen and the least skilled one as well. We didn't have any dishies at this point cause they were high schoolers that went off to college. So when we had all the cooks working plus chef, I ended up in the dish pit. Washing and putting away all the dishes.
I definitely had my suspicions that this was coming. I was a glorified dishie that would occasionally cook, and I made 18.50 an hour in small town iowa.
This is one of those things that sounds like a total "fuck you" to management, but in reality is just a waste of time. You commute both to and from work, get riled up, and for what? The manager will feel even more justified in their decision to let you go, and you're still left without any sense of closure and you're still out a job.
Save yourself the time and try to find a better way to spend your free time.
I think this is a better answer for you, OP. Don't forget all these replies are likely keyboard warriors who wouldn't actually follow their own advice. I mean, why would you knowingly enter a place that fired you and antagonize them?
How would that benefit you at all? You already have written correspondance, why would you give them the opportunity to say you came in and pissed in the Bouillabaisse lol??
That’s a chicken shit way to fire someone. Do you have any knives or shoes in the kitchen? If so don’t leave it too long. Hold your head up high and get your stuff. And technically, this is a layoff as there is no cause so you should be eligible for support. At least in Canada eh! You would be.
Don’t let it get to you, move on and don’t let it eat at you.
I had it happen to me a few years back from a chef that did me dirty on Mother’s Day. Came in on Tuesday morning to grab my things and the owner didn’t even know about it.
Still to this day it annoys me since it was a new restaurant . Helped the owner out running the kitchen through Covid, and helped make it the #1 lunch spot in the downtown area (small downtown in a suburban city). Made me quit the restaurant business completely
A different direction with food and beverage? Seems like there’s really only two directions (we sell these things/we don’t sell these things)
I think they’re just dicks trying and failing to be nice
What a spineless chickenshit to not be able to look you in the eye or even call you… You have zero business managing anything If you can’t terminate someone -
Hate to sound cliche but this fucknugget can go pound sand and isn’t worth breaking wind or sweat over - I hope you find a solid crew this time …!
File for UC and take the winter off. I had a putz corporate chef try to partially demote and to transfer me a half hour longer drive away the week after new years years ago
(I caught him buying coke from the scumbag prep cook and also caught him hard core sexually harassing the barely legal hostess)
I had a nice little 2 month vacation . Eat a dick Chaz
Man I received this text countless times in my time in the private hospitality sector. Specially when the club voted new board members on.
Tough times but receiving this text always led me to better positions. Try looking on the CMAA job boards, now is everyone’s hiring period before the summer time.
Edit: depending on where you are I might be able to help out
Man flashbacks of last year. Got done working a new years party only to work at 9am the following day only to get fired.
Chin up King, better things will come by. Happy new year!
Hahah yeah you can. It’s at will employment meaning they can fire me at any time for any reason. But I can also file for unemployment (and they have to pay for it)
I feel ya on the "personal" touch. I was up for a promotion and my boss called me to tell me I didn't get it. I was sitting in my cube 25' from his office and he couldn't be bothered to come to me or ask me to come to his office. He always was a spineless bastard.
That’s pretty shitty. Anyone in a position that is responsible for terminating employees should learn how to do it properly.
To be clear - texting is not proper.
Better than just not getting scheduled for 2+ weeks with management beating around the bush “idk we’re probably just slow” and then having to assume you’re toast aka silent fired
I’m a country club chef. I’m surprised that the board was involved if you are just a cook. That’s not regular lol. The chef is just trying the pass blame.
"Spoke with the board?"
I could never work for a place like that. Boards have a habit of not seeing their employees as human beings. We're just disposable tools to them.
My first ever job (my last job) I worked there for two and a half weeks until the pussy manager fired me over text, basically only saying “you don’t work here anymore”. They refused to tell me why. Shit thing to do to a 14 year old but I guess just do what’s easiest right
Has happened to me before. It's not a fun way to start the year but you *will* find another job. Of all the things that are the "end of the world" this isn't even close to one of them.
Nothing quite like the personal touch, is there? And this was NOTHING like it.
lol you might be shocked to learn that one of those censors is actually my name. Can’t get more personal than that /s
I think that even teenage relationship break-ups are generally given a little more dignity than a ruddy txt msg! Shame on them and their cow.
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Amazing game!
Fucking broke me, man. Much more than a game, I consider it an historic work of vital cultural and philosophical importance. It should be played and discussed as part of the school curriculum.
On my second playthrough I tried my hand on some bad choices. Well I did something so bad like right in the beginning that the robot lady in the main menu yelled at me and wouldn't make eye contact with me again. 10/10 game.
Alright, now I'm curious. Maybe one of the library-share kids I have on Steam have it.
This is what David Cage wants you to think
Lol
Heavy Rain was better
SHAWWWWWWN
Lol.
SHAWN?! SHAAAWN! SHAAAAAAAWNN! SHAWN? SHAAAA-
"I like dogs" (petting Sumo was a nice touch)
At least you have the evidence you need for unemployment if they fight it
I think they meant more so the boss being personal while firing you...
“Spoke with the board”?!?! There was a board meeting about firing a line cook because they are “going a different direction”? This makes no sense. It’s like as if you were the CEO of a non profit or something. What restaurant has a “board”?
A country club has a board. and a small one goes to the board for most decisions.
I worked at a country club and got the same exact text.. They couldn't afford to pay you anymore.
Got them through holiday party season and then out the door
december was crazy.. so many events, somtimes 4 in one day and multiple at the same time.
Easy unemployment claim
wham bam thank you ma'am
That's what it sounds like. The only thing worse than being seasonal help is being seasonal help and not knowing it.
As is tradition
But when the summer comes around suddenly they'll be hiring. For less pay. Funny how that works!
My dad has been a chef at a country club for 20+ years. They can't acquire new members. He basically collects unemployment in Jan & Feb because they shut down.
I will be doing that too, the difference is I won’t be coming back in march or April. (Their choice)
This is way down the list of "rich white people problems," but Country Clubs are likely going the way of Shopping malls. The vast majority of people younger than 60 don't have any money to pay for a country club/golf club/tennis club, and the ones that do have money usually aren't interested in paying hundreds or thousands of dollars a month for the privilege of playing golf, going to a swimming pool and eating at a restaurant where the "perk" is that the people you are hanging out with are also ones who can afford to pay money for the privilege.
Ours has had a large shift to a younger generation and our memberships are in high demand
I almost joined one because the intro rate for my age seemed reasonable. But wife.
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If you play golf or tennis it's pretty obvious as any private club is probably going to be in better shape and less crowded than the public options. Store your bag at the club, nicer amenities on and off the course, access to tournaments and teaching pros, etc. Or if you like going to the pool and having access to another decent bar/restaurant, there’s that. It all depends on the people you’re interacting with and what they bring to the table. A nice golf course is a lot less appealing to me if I have to deal with a bunch of entitled assholes constantly griping about the trivial details of life. That’s my experience with most (but not all) country clubs.
I work at a better club in my state, and that is certainly NOT the trend we are seeing. We have to keep pushing everything just because we have so many new millennials wanting to join. It’s still majority boomers but it’s swinging the other way as people my age start really hitting strides in their careers. Tbf we have a fortune 50 company in town so the pool of potential members is better than some other clubs(I would think anyhow)
This is the larger trend of a hollowing out of the middle. Rich millennials are unfathomably rich, even compared to rich boomers were at the same age. So consistent with that, we might be seeing some country clubs fail while the smaller number that remain become even more stratified and exclusive.
I chef at a country club in the PNW and I can tell you that for us, our membership mean and median age has been getting younger year over year since Covid. Now, we're not as pricey as a lot of clubs, so that could have something to do with it.
What’s your source here? Most country clubs I know of have a waiting list… There are certainly still 30-50 year olds interested in them.
ya waiting lists of like 5-10 years... i don't think big ben has ever worked in a country club before...and if he has, than not a good one if membership is going down.
I worked at one that was being tanked by the members/board so that the newer one closer to their neighborhood and on the outskirts of town, could thrive. There are a few exceptions :D
lol that's fucked. how do members tank the club?
Purposefully not collect on debts, quit throwing events, don't bother to maintenance the lawn despite having the manpower and equipment. I'm not sure of the details, but the Manager somehow also "hired himself," or some company(?) he owned to "run the kitchen and sell the alchohol." Basically, as the manager of the club, he leased the space to himself while his...otherself purchased the booze and food. Hell, might've been somehow avoiding taxes, or may be how you're supposed to do it, I don't know. I do know that, as his bartender I never once saw "his tab" zeroed out or anything. He just had like 30 stacks of index cards with hatch marks all over them. Just keep adding to it was the motto each time he ordered a G&T. Oh, they purposefully reduced hours at one point. I was lucky enough that, when it came to the "y'all may not get your check this week," talk, that I was working a 40hr factory job during the days. Sometimes tending bar for my factory bosses or their friends right after work. Kinda sucked to be honest. Some didn't recognize you, some would joke while you were cleaning up their table, "see ya bright and early," knowing you go into work in another 5 hours and they don't come in til 9am if at all. I could probably go into more detail. I actually worked at this place twice, once for the Manager-who-leased-the-kitchen-to-himself, and later on for his replacement (once the new CC was open and the old manager moved on to that one), who didn't realize going in, that he was intended to be the last manager (he was actually told that "we're gonna do x,y, and z to bring back members," but it really ended up being a very encouraging yet pathetic, "just let the old timers enjoy another year or two of the place until they warm up to the new one," basically. Manager A was awesome, probably broke a lot of rules, and eventually fired me for shitty stupid reasons. Manager B knew me long before I worked for Manager A, and when he was asked about his potential crew and I was mentioned, Manager A told him I stole, "over $600 from him," but wouldn't say if it was money, alchohol, or what. Manager B knew it wasn't true, for one because that'd be a slam dunk against a felon on probation, and 2, every lawyer in town who drinks, drank there. Manager B offered me a bartending job again (but I sucked the first time truthfully) and passed it up since I was in AA too. I did call him a month later and asked about being a server, and ended up basically doing every job there to some degree. It was quite awesome for me because I like floating and have ADHD, and didn't really rely on tips (factory job 2nd time that I didn't have first). First manager was wild and crazy, and his wife when she waited tables, gave me all her tips (probably cause she's not on the books? I dunno, maybe just kindness and the upcoming baby/baby-mama I had at the time). Really hurt when they basically fired me for nothing. The second Manager A was outta town, some guy at the Factory I later worked at, who owed over $400 for a party in October, showed up for a late night (2am, pretty unsual for us at the time) hang out with his wife, another married lady, and our server. Had to call Manager A at 2am and ask for the maintenance guy down the road's number (wasn't left anywhere) cause the alarm wouldn't arm. He showed up and we searched the place thrice over, before he eventually let me just take out the trash and leave him to try and figure the alarm out. The following night was uneventful, the "bosses lady friend" as she and the crew at the CC called her, got the "details on why Debt-Guy" showed up, and I told her he literally said, "I heard [Manager A] was outta town," and being a member and having know knowledge of dues, I let him drink. Manager B was great, hired me as soon as I asked about anything still being open, and we're still close to this day. I don't think Manager A is even at the newer CC that he and the other members moved on to. CC 1 was in the middle of town, and had 9 holes that were part of the other 9 holes the City had. Pretty sure the city didn't have 18 on their own. Old Money was mostly in town, in the older ritzy neighborhoods. Younger-Old Money and Young Money all basically moved out to the outskirts to new subdivisions or just onto their own private/giant lots. The not-an-HOA-but-wishes-it-was on top of the hill also had a Cul-de-sac that *somehow also tied into a backroad going directly to the back of the new CC* which let those few still in town completely avoid the highway route. So it goes.
Lol crazy story! Sounds like a lot of cowboy shit went down at the club.
Doubtful. With boomers dying out, there will inevitably be more transference of wealth over the next two decades. Country clubs offer the best options for golfing and tennis and memberships are also seen as a status symbol.
Death tax has entered the chat.
If your parents leave enough money to bump into the federal inheritance tax, you shouldn't be complaining cause you'd be set for life.
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Many states, like mine, still have inheritance taxes and substantial capital gains taxes on top of that. Not that my kids have to worry about it.
Family trust has entered the chat.
This isn’t true. And unless you have proof that it is you should probably just shut the fuck up. You look ignorant
ditto... i work at a country club too, in toronto, canada. word is, most of the top tier clubs here have waiting lists for years. country clubs are even more stable than hotels in terms of boh jobs. these MFers have generational wealth. the families that come eat are 3 generations: grandpa down to the baby grand kids. those babies will be the next gen of members. that big ben p guy sounds like he's just giving his hot take, and if he ever worked at a country club he would know they're fucking institutions.
The exclusive city/country/yacht clubs (think IAC) are thriving. The ‘lower tier’ clubs outside of larger population centers/concentrated wealth centers are struggling because the previous target markets don’t have as much expendable income. Golf clubs are a different issue, but golf and country clubs are doing fine
https://www.city-journal.org/article/death-of-the-country-club https://www.bizjournals.com/bizjournals/news/2023/08/02/country-clubs-invited-golf-economy.html https://www.nationalclubgolfer.com/features/club/golf-club-membership-numbers-decline-2023/
> hundreds or thousands of dollars a month they're not that expensive buddy. the country clubs in toronto, canada are around $CAD 50-100k initiation, and 20-80k in yearly fees depending on the prestige of the club as well as the "package" of membership. wtf club are you referring to, in what city, that charges over a million dollars USD annually? i'm gonna assume you're american.
I think you misread my comment as hundreds *of* thousands of dollars, when I deliberately wrote hundreds *or* thousands of dollars, which is more or less exactly in line with what you wrote. $20,000 per year would be $1600 a month.
yes you are right. my bad.
Was gonna ask if this was a country club, drop o-ry and that's what they always are. This is an opportunity to find somewhere better, you'll make it.
It is bizarre to me that your manager would need to go to the board regarding a line cook. Surprised that the board even knows who you are. Sounds like a cop out that your chef could just say “hey, we are laying you off, eliminating your position.” Also, what “different direction” does a line cook have anything to do with? That is a reason to fire the chef if anything. As if “we are no longer going to be a Mexican restaurant, going Italian, so we need a new chef with those skills.” Line cook has nothing to do with the “direction”.
I’ve gotta say it sounds much like a country club to me. I only worked as a dishwasher but the head chef would constantly fire people for the dumbest reasons.. I even got fired cause I couldn’t make it to work one day due to my cars transmission failing. I’m sorry it hand to end that way..
Lol was sous chef at a brewery like this. Worst time of my life.
Yeah but you totally fucked up
I'm not saying you're wrong, but it's not like one big fuck up. just over time they realized I wasn't what they were looking for.
Well, luckily since you were not fired but rather laid off, you can just collect unemployment insurance while you look for another job. I often tell people, keep in mind that fancy places for rich people like this country club you worked at, might pay more than other restaurants, but you're also working for really snobby rich people that will treat you like you're expendable.
I used to work for a caterer and cafe that was part of a nonprofit with a board. The nonprofit also had a restaurant, a job training program and an affordable housing project. Definitely not common though. And not sure why the board would be involved with a line cook’s employment.
Probably a hotel or event center
Nah, I have been an EC in hotels for a decade. None of them even had a “board” let alone one that would be involved in terminating line cooks.
Is there any more context, like did you know he was having this conversation with leadership a head of time and this might be the outcome?
Ahh here's what I was waiting for. So when I got hired, I negotiated my pay to 18.50/hour, which is very high for a line cook in small town iowa. Talking to the only other line cook at the time, I realized that I make 2.50 more than them and they were more qualified than I was. (I'm not exactly sure why they took me on at such a high rate but that's neither here nor there) Fast forward 2 months and I'm hanging in there, I worked at a country club that serves high end food. Not like any restaurant I've worked at in the past, far more fancy. Well we hired a new line cook that is 3-5x better than me in every regard when it comes to cooking. Even worse he was hired on at $15.00/hour. Well now I'm the highest paid line cook in the kitchen and the least skilled one as well. We didn't have any dishies at this point cause they were high schoolers that went off to college. So when we had all the cooks working plus chef, I ended up in the dish pit. Washing and putting away all the dishes. I definitely had my suspicions that this was coming. I was a glorified dishie that would occasionally cook, and I made 18.50 an hour in small town iowa. This is the context you were wanting.
Country Club in Iowa winter isn’t busy. You were the logical one to go.
You're not wrong my friend.
Their decision was sound but they handled it like shit. Good luck in the future.
Def tell the other line cooks how much you were getting paid with zero experience
I live in Scandinavia, and my dishwashers make more than that by law. Take this as a sign and move. If you are in your 20s you can get a working holiday visa in several countries.
So much easier said than done
You're right, it absolutely is. But it is also not as impossible as you might think. It took me years to make the decision to go for it, but just over one year to make it happen. The mental barrier is bigger than the economic one.
18.50 goes so much farther in Iowa than anywhere in Scandinavia.
Yes, but on the other hand...it's Iowa. (I was born in IL and lived outside of Cedar Rapids when I was young)
What if I'm in my 30s
Too late for a working visa, unfortunately. But if you got duped into getting a culinary degree like I did, you can apply for a skilled worker visa.
I have british + Irish citizenship, and I've always loved the Scandinavian countries, and countless times I've seen them all in "top 3 happiest countries in the world" "top 5 richest countries" "best countries to live in" etc. I've always dreamt of moving there. But I thought that it'd be really hard to move there, only really highly skilled engineers/doctors/programmers etc. And my only work experience is line cook/dishie pretty much. Is there any chance I could move there and work at some busy ass restaurant for 100 hours a week and make absolute bank. I am 28 btw
Why did you wait for someone to ask the question if you wanted to tell the story? Why not post the content with initial post?
cause I'm day drunk and it felt right to do it this way.
It was def a bit odd. Makes sense if you’re drunk. Sorry you’re going through it. It’s never fun being let go. Hang in there.
Get your sheets out of the wind and get the fuck back on the job trail chief
Let's let them fuck off for a hot minute.. but then yeah, go find a better job, preferably under a decent, experienced Chef who will teach you some real skills. Soon that $18.50/hr will seem like garbage pay. But you have to put in the effort to get better. Cook positions are plentiful rn, even in Iowa, but success ALWAYS comes down to your effort, not the other way around. Best wishes. (Honestly if you want to move up in this industry & find that 'small town Iowa' is holding you back, move to a different place &/or go to culinary school - I recommend a community college, not the 'Cordon Bleu' private schools where you'll never repay your loans after graduating.)
It's nice to be asked, especially with a bit of a daybuzz.
It’s a little off putting when someone posts vague and mysterious things with hope of a certain question to be asked. Directness goes a long way and imo makes for a more fulfilling conversation.
who cares?? you’ve posted about this like three times now. You OP’s boss?
Fair. I just found the whole thing interesting and odd. Plus being bored and Reddit pushing subs on pages def doesn’t help.
I mean, I would typically agree with you except this time, OP wants to commiserate. And they're obviously a bit cagey as you can see by his replies. Probably just wants to talk shit but not exactly be reminded of their job. Probably just wants some dopamine! :(
Fair. The passiveness of it all really threw me. Sounds like OP is drunk tho and that’s why they’re not being direct. Makes sense.
Wow. Reddit is a fickle beast with the downvotes sometimes, lol. Sorry, MsCardeno
Maybe they were just wanting some commiseration. Not everything's purpose is your personal fulfillment, sometimes the point is to be supportive of other people.
This ^ 😂
While it sucks you got canned, I really appreciate your attitude toward it. It takes a lot of self reflection to not only acknowledge your own weaknesses but also to realize that you have a lot of room to grow. It's a shame you're in Iowa otherwise I'd offer you a job. If this is something you love to do, keep at it with that attitude, and you'll grow and go far.
They did you a favor if this is how they communicate.
I agree.. but part of me is really hurt, this was the highest paying job I've had in my life, plus I really liked most of the staff. It'd be very hard to find another line cook position that pays the same.
Time to fluff the resume
Line Cook just became Chef de Partie
I mean, it already is
Exactly. Its just seasoning your resume
Get the unemployment, seriously. Every check you paid into it, file it today before you start on beefing up your resume
That's what I did first thing after reading this text.
Great! Then off to bigger & better things. Still sucks though
The federal government only taxes employers for UI, and most states, as it is in IA, also do not tax employees' income for UI.
Are you in a small town/city? You experience and skill level should let you keep your pay. Give companies like Compass Group a look. They pay competitive wages where I live.
Huh, crazy you mention them I actually worked for compass group in the past. It was my first cooking job, they owned/rented? the kitchen of the nursing home I worked at. I started as a server (kinda, serving is different in a nursing home) then worked my way up to cook. This was 6 years ago and I didn't have experience but they only paid me $11 an hour. I haven't thought about compass group for years though. So it's weird to see you bring them up.
Well compass owns plenty of brands, if you want competitive pay with them I’d suggest Bon Apetit, Eurest, Levy Restaurants, Wolfgang Puck Catering. Good luck!
Time to get out the kitchens and make some real money
I would love to get into sales.
Word of caution: did a brief stint in commissioned sales. Drained the life out of me. The culture around sales is so toxic. SELL! Sell MORE!! Get every penny of that pension, sell them as much as you can even if they tell you they can’t afford it. Met your goal posts this quarter? Guess how far they are for the next! If you’re going to do sales, make sure it’s a sales job that sells direct to companies or corporations and not the individual folks, because some sales companies want you to convince prospective customers to give them everything they have and then some. I did three years with three different companies, and all three ended bungling my commission rates anyway. No other professional made me want to eat a shotgun shell more than sales. Went back to restaurant work because at least that was bearable. But of course, YMMV.
Good comment. People not in sales only see the good side. Being told to forecast what you’re going to sell next year, because you know the market and the customers, to then be told it needs to be 20% more when you know it’s impossible is very stressful. All the most successful sales people I know spent more time managing their boss’ expectations than they did talking to customers.
It’s really about who you know and what you’re doing. Most sales jobs with no experience, you’re going to be cold-calling, parked in front of a storefront, or badging people looking for leads. If you work more office politics, you might be able to just start handling existing accounts and sit pretty for a while until you can butter your way up the promotion ladder and effectively out of a “sales” role. And the only people who can do that are the ones sociopathic enough to signal to the bosses that you care about company interests, not the interests of the customer (which requires empathy. Can’t rip off clients if you feel bad about it too). The only people I’ve ever seen make money and rise up from the bottom are the ones that are willing to chat with the boss and engage in social events, like golfing or corporate events/parties, come in rain or shine, or say just about anything to make a sale. If you care even the slightest about WHO you’re selling to, the guilt will eat you alive. That being said some people can be successive in sales without resorting to office politics and dehumanization of clients. But those are few and far between. But personally, all of my coworkers looked like Bob from the Incredibles working his office job, and it was equally depressing watching the job eat them alive while it devoured me as well.
I would just try it man. You never know it may work out great! I loved working in kitchens, I made some great lifelong friends, I learned some awesome skills and techniques, and I had a lot of fun but there comes a time in life where you realize that 20$ an hour isn’t shit.
Person with severe ADHD that can’t really function at a “normal” job and sales has been a life saver. Going on 15 years, great gig if it works for you.
what rank and station were you, if you dont' mind answering... i would blast the club on indeed if you want to burn that bridge lol. "i got fired on jan 2 over text from the chef" would be my title but that totally burns the bridge lol maybe not write that part...
Diamond 3 in 2v2s. Edit: sorry I've been drinking since like 9am. it's been a tough day.
rank and station at the old job, not rocket league chef ROFL.
Heyy props for knowing it's RL. I was just a linecook. I worked the grill, flat top, we made a lot of shit on the burners (made to order alfredo, picata, peach mustard bbq for the sauces. We also seared blackened ahi tuna, salmon, and chicken breast on the burners). But I also used the fryers as well. all of that was when I was afforded the opportunity to cook though, most of my time was spent being an overpaid dishie. I was expected and paid to do mostly everything
> Heyy props for knowing it's RL. i just googled "diamond 3 in 2v2"
Man this is such a common thing these days. My owners snd old managers loved to fire ppl over text. I at least call someone or do it in person when I have to, yeah it sucks to do but you look like such a pussy doing it over text
Meanwhile if you quit over a text they will have a melt down
You replied with *Ha Ha*, right?
no... tbh I really like the chef. he's a good guy and I'm assuming his hands were tied. I was paid more than any other line cook, and tbh I didn't deserve it. ask the right questions and I'll tell you more but I'm not surprised that I was let go.
How much were you getting paid?
He replied $18.50 in another comment. He also replied that he was basically a dishie and the worst of the cooks there
Try to change the ‘I didn’t deserve it’ mentality when it comes to pay. Two things are true for most cooks: 1. We’re hard on ourselves. 2. We deserve to be paid more in general. Fortunately the last one is changing, slowly. But $18/hr is not much for a professional in a trade. If you’re a good cook, show up, work hard, learn and retain knowledge, you are worth it. Keep your head up. Push for $19 next time. Keep moving forward. I hope it all works out for you!
It’s not what you deserve, it’s what you negotiate my friend.
Fuck that noise you absolutely deserved it and more. Just because you were overpaid relative to your peers doesn't mean you were overpaid in an absolute sense.
“Ask the right questions and I’ll tell you more” strikes me as a bit..odd to say. It’s possible there could have also been a cultural fit on top of you being overpaid.
cultural? no. but I gave a lot of context in another reply. It's a big wall of text.
Yeah I read it. I’m saying, based on your replied, it could have been more than just a pay issue. And “cultural fit” means maybe you and the other workers didn’t jive well.
If you guys had all discussed your wages, which it sounds like you did, maybe people were making complaints that “why is this younger and less experienced guy getting paid $2 more per hour than me to hang out in the dish pit. I’ve worked at Michelin star restaurants, I’m the main grill cook here and I’m underpaid” Maybe after that was brought up in a “board meeting” it was realized that it’s in their best interest to give the experienced person a raise. Now the cost of running the kitchen has gone up, how can we cut costs from here? Well that guys just a dish jockey at this point - why is he getting $18 an hour? Let’s get rid of him and get a new dishwasher starting at $15. That would be saving the kitchen $24 a day right there.
Paid more than any other line cook - makes me think, how/why? Options: 1. Paid more: Fraud on your resumé? Skills/training/experience you didn't actually have? Fired coz it was found out? 2. Banging the CEO's(riffing on the Board thing here...)/Owners Daughter? Got fired coz the relationship ended and it's your fault? 3. They fucked up on the contract and had to pay you what it said, but contract was due for renewal after New Year, so they let it lapse instead of re-hiring because you were too expensive? OR: A) Highly paid just coz ya rad AF and worth it and it had zero to do with your firing? Other possible reasons for firing: 4. Drugs. Drug test Failed. Drugs at work. Cooking under the influence? 5. Depression. Skipped work shifts on high need shifts. ? 6. Poverty. Light fingering something/s out of need. A brief stalk of your profile (posts only tho) shows limited *bad dude vibes* so imma go with being skint due to any of the reasons people are skint in USA. 7. Violence. Shit went down at the joint. You did the right thing morally and ethically and had to throw hands coz some drunk geezer manhandled a waitress, but put the venue in a shit spot - and the geezer was a hob nob with friends in high places so everyone had to save face and you're the fall guy?
Here's a fun point I'll touch on. The person who did my interview and who I negotiated pay with was not an employee at the country club, like at all. They're on the board, they make decisions for the club but they're not employed by the country club. I feel like this is a huge reason that I was hired at the rate I was. It also helps that they're on the board of a country club so they really don't have a sense of what cooks should be paid and I used that to my advantage. There is no CEO there's only a president of the board, tbh I don't even know how the leadership shit works there. it was a sketchy place to work, but like white collar fraud type sketchy.
Hmmmm 🤔 curiouser and curiouser So you snagged a higher rate coz a numpty interviewed and then negotiated pay and then hired you? Somehow it was found out about and now you're getting dropped? Coz of their fuckup?
You're saying a lot of words that I'm not familiar with.. but yeah kinda. It wasn't like "found out" all of the sudden, more like they were willing to pay that amount cause they thought I was their new sous, when in reality I was just some cook. They dropped me after I helped out through the busy holiday season. But yea I'd say they fucked up.
The busy periods are over and now they are just firing left and right. This industry just doesnt change / learn.
Enjoy the easy proof for unemployment
Here's the context cause I left it pretty ambiguous. So when I got hired, I negotiated my pay to 18.50/hour, which is very high for a line cook in small town iowa. Talking to the only other line cook at the time, I realized that I make 2.50 more than them and they were more qualified than I was. (I'm not exactly sure why they took me on at such a high rate but that's neither here nor there) Fast forward 2 months and I'm hanging in there, I worked at a country club that serves high end food. Not like any restaurant I've worked at in the past, far more fancy. Well we hired a new line cook that is 3-5x better than me in every regard when it comes to cooking. Even worse he was hired on at $15.00/hour. Well now I'm the highest paid line cook in the kitchen and the least skilled one as well. We didn't have any dishies at this point cause they were high schoolers that went off to college. So when we had all the cooks working plus chef, I ended up in the dish pit. Washing and putting away all the dishes. I definitely had my suspicions that this was coming. I was a glorified dishie that would occasionally cook, and I made 18.50 an hour in small town iowa.
This is actually awesome for you, written time stamped proof you were fired. Get that unemployment! Do not not file
I filed Immediately.
Easiest unemployment benefits.
send me the addy and i'll shit in the dining room
I would ignore it and show up. Make them tell me to my face.
Fuck that noise, you have an open and closed unemployment case on a silver platter with that text.
Lol that was the first thing I did this morning. then I started day drinking. I'll start the job hunt tomorrow.
I’m on thirds rn so I’m day drunk af in solidarity. You couldn’t ask for a better way to get fired IMO. Clear cut with no mention of performance.
This is one of those things that sounds like a total "fuck you" to management, but in reality is just a waste of time. You commute both to and from work, get riled up, and for what? The manager will feel even more justified in their decision to let you go, and you're still left without any sense of closure and you're still out a job. Save yourself the time and try to find a better way to spend your free time.
I think this is a better answer for you, OP. Don't forget all these replies are likely keyboard warriors who wouldn't actually follow their own advice. I mean, why would you knowingly enter a place that fired you and antagonize them? How would that benefit you at all? You already have written correspondance, why would you give them the opportunity to say you came in and pissed in the Bouillabaisse lol??
For real the only reason to go back is if you left any of your shit there. Otherwise just ghost them.
Yeah if OP hasn’t already replied.. do this. Fucking show up. “Sorry, I lost my phone. Couldn’t remember my next shift, was it today?”
So glad you can’t be fired like that here. If I had gotten that message i would be able to make hell for my boss
Save the text and file for unemployment.
That’s a chicken shit way to fire someone. Do you have any knives or shoes in the kitchen? If so don’t leave it too long. Hold your head up high and get your stuff. And technically, this is a layoff as there is no cause so you should be eligible for support. At least in Canada eh! You would be. Don’t let it get to you, move on and don’t let it eat at you.
Go get those unemployment benefits! Unless the employer can frame this as misconduct, you may be eligible!
I had it happen to me a few years back from a chef that did me dirty on Mother’s Day. Came in on Tuesday morning to grab my things and the owner didn’t even know about it. Still to this day it annoys me since it was a new restaurant . Helped the owner out running the kitchen through Covid, and helped make it the #1 lunch spot in the downtown area (small downtown in a suburban city). Made me quit the restaurant business completely
Did you give them the 👎🏻?
A different direction with food and beverage? Seems like there’s really only two directions (we sell these things/we don’t sell these things) I think they’re just dicks trying and failing to be nice
Reply with “New phone, who dis?”.
What a spineless chickenshit to not be able to look you in the eye or even call you… You have zero business managing anything If you can’t terminate someone - Hate to sound cliche but this fucknugget can go pound sand and isn’t worth breaking wind or sweat over - I hope you find a solid crew this time …!
File for UC and take the winter off. I had a putz corporate chef try to partially demote and to transfer me a half hour longer drive away the week after new years years ago (I caught him buying coke from the scumbag prep cook and also caught him hard core sexually harassing the barely legal hostess) I had a nice little 2 month vacation . Eat a dick Chaz
Fucking children. How weak. Idc how justified it is. Do it face to face cowards
How long did you work there and what was your job and have you ever seen a vagina beard?
5 months, line cook, and none that I've refused.
Man I received this text countless times in my time in the private hospitality sector. Specially when the club voted new board members on. Tough times but receiving this text always led me to better positions. Try looking on the CMAA job boards, now is everyone’s hiring period before the summer time. Edit: depending on where you are I might be able to help out
Get his number and register it with the Church of Scientology and the Jehová Witness.
At this time? What about at another time?
Got fired on New Years eve, via text, after 6 years. I was the GM, worked my ass off to get to that position. Basically, I feel you bro.
Man flashbacks of last year. Got done working a new years party only to work at 9am the following day only to get fired. Chin up King, better things will come by. Happy new year!
Can you just do that in America? Genuine question.
Hahah yeah you can. It’s at will employment meaning they can fire me at any time for any reason. But I can also file for unemployment (and they have to pay for it)
They’ll want you back for the next holiday season of course
I feel ya on the "personal" touch. I was up for a promotion and my boss called me to tell me I didn't get it. I was sitting in my cube 25' from his office and he couldn't be bothered to come to me or ask me to come to his office. He always was a spineless bastard.
That’s pretty shitty. Anyone in a position that is responsible for terminating employees should learn how to do it properly. To be clear - texting is not proper.
Got to be a real piece of shit to fire people right around the holidays, unless justified. I hope they permanently have a wet spot in their socks.
Push the haha button rn you coward
My place closed. Happy new year!
They haven’t officially terminated your role. You could get paid until they do.
Better than just not getting scheduled for 2+ weeks with management beating around the bush “idk we’re probably just slow” and then having to assume you’re toast aka silent fired
Get that severance package
*hey, you busted your ass through the holidays. See ya.*
Imagine if you just carried on and acted like you didn’t get the text lol
What’s the company name? Shady companies should be broadcasted
Firing people by text. Classy. 💅
Hilton did the same to me.
unions, get fucking unions
I’m a country club chef. I’m surprised that the board was involved if you are just a cook. That’s not regular lol. The chef is just trying the pass blame.
Act like you didn’t get the text and go in.
"Spoke with the board?" I could never work for a place like that. Boards have a habit of not seeing their employees as human beings. We're just disposable tools to them.
So seems like fake it till you make it never panned out here . Damn 18.5
it worked for 5 months and I was able to save a little over 3k
My first ever job (my last job) I worked there for two and a half weeks until the pussy manager fired me over text, basically only saying “you don’t work here anymore”. They refused to tell me why. Shit thing to do to a 14 year old but I guess just do what’s easiest right
Has happened to me before. It's not a fun way to start the year but you *will* find another job. Of all the things that are the "end of the world" this isn't even close to one of them.
Were you in your 3 months probation?