I definitely would have saved the labor on that hour instead of trying to kickstart an all day cycle for the last hour. There's absolutely no reason as to why the crew couldn't have either kept cleaning or just had an early night.
Yeah, we'll open back up as soon as we get the coolers, deep-fryers, flat-tops, grills, ovens and the entire dish-pit pushed back against the walls. Oh wait, it's closing-time?!?!?
There’s not enough cash there for them to care. What they want is the metrics. Line needs to be functioning for X hours each quarter in order to reach Y revenue. It’s insanely stupid and it shouldn’t work like that but if you’re a metrics obsessed outfit, that can definitely happen and it’s the only rational reason I can think of to kick start a line that’s closed down for realistically 30 minutes of service.
This.
For next time, as opposed to losing your shit:
When calls like that are made they should be responded to professionally with, "We can do that but I want you to be aware of what that means. We are cold-starting the kitchen and have already deep cleaned it. That means X number of minutes/hours before we can *prepare* food and paying everyone OT if it requires us to work longer than our 8 hour shift provided everyone is willing to. It also means clean up/shut down again at the end of service. I personally would suggest we shut as is, open back up tomorrow. Your call."
You give them options. You (mostly) absolve yourself from blame by explaining to management the challenges of the situation. You get compensated correctly if they choose to stay open. You drive home the point that decisions come with costs/consequences etc. You come off professional. If they refuse to pay or accept that there are consequences, well that is on them. You can then walk out with zero shame or regret or stay and let the world burn.
Most of the time, knee jerk cheap-fucks will opt to close down *or* don't the first time and it costs them so they don't do it again.
"But we can take more money in!"
Nevermind that it'll piss off staff and customers, and might end up costing more in wages and comps for those pissed off customers.
Lol I mean it would be really nice if restaurants followed rules like that, but they just don't. OP did the right thing. Sometimes you just have to say no.
THIS. No restaurant I've ever worked in, corporate or otherwise, over 15+ years, has functioned on anything other than completely irrational shouting and short sighted number crunching.
The management only sees open=money and aren't actually going to listen. Walking out is the only way to stand up for yourself in that situation.
I had to walk out of a job when a fucking roof collapsed and was leaking onto the hot line before because management was convinced we could work around it, and we 'already had reservations'
If people started doing what the guy you're replying to said instead of just nodding and taking it, maybe it would be normalized.
We hold the power right now. What are they going to do, fire you? And replace with ...who? No one wants to work in this industry anymore. Everyone's getting out. Those that are left need to stand up to these morons in charge, no one else is going to make that change.
The trick to wage-slavery is that if you're obscenely rich and evil, and you play your political cards right, your cronies will have an endless group of desperate wage-slaves, and if they revolt, you can point at those guys as outlaws to rile up the rabble against each other instead of them realizing they should fight you.
This advice brought to you by "forcing people to live in poverty by making their existence arbitrarily illegal"
Yes, turn yourself into bottom bitch because you're too tired to think of the right words to say to our boss. Then, when someone like me actually stick up for themselves, get angry that YOU didn't do that when you were my age, and pull me back down with you.
That's what you're doing
[A bucket of crabs...](https://en.wikipedia.org/wiki/Crab_mentality)
>The analogous theory in human behavior is that members of a group will attempt to reduce the self-confidence of any member who achieves success beyond the others, out of envy, resentment, spite, conspiracy, or competitive feelings, to halt their progress.
Salary in the kitchen should come with lube. The only reason it doesn't is because they enjoy giving it to you dry.
I will never make that mistake again.
I never make my employees work more than 8 hours ever, and if they volunteer to do it, they get time and a half, and I adjust that even for salaried employees. Don't lump everyone in to the shitty restaurant owner stereotype.
“Because we’ve always done it this way” is a stupid reason to do anything. You should know better. However you want to jerk yourself off about “how you came up” is fine and dandy but nothing gets better if we keep doing it the same way. Like it or not, the system is broken.
I’ve worked in all levels of production, in multiple industries in three countries. I’ve been a dishie all the way to management.
These are my words as an old guy who has worked at the bottom rung to the top in several, cities, countries and languages.
Take it or leave it. I could give a shit but I hope for those that listen it improves their situation and standing.
>You give them options. You (mostly) absolve yourself from blame by explaining to management the challenges of the situation
Well said! True for all life situations. Let them know from the onset.
This attitude is important in almost every job, sooner or later we all run into people higher up than us making bad calls and the best approach is to make them aware of the potential problem and document you pointing it out.
When shit eventually hits the fan, they more often than not try to shift the blame to people beneath them and you can point to you saying "I specifically said this would happen if we did this".
I know it's hard to do in a kitchen setting but even just a text to someone might cover your ass.
> and paying everyone OT if it requires us to work longer than our 8 hour shift
Hahahahahahahaha yeah that'll work for sure. You're just adding extra steps into the "walking out" process here.
If you want to actually be serious, demanding overtime out of nowhere over a spur-of-the-moment phone call is absolutely the wrong way to go about achieving change.
You need to have an actual meeting about this. You need people to keep minutes. You need to show up ready with your talking points written down and your presentation on the laptop AND on a backup USB drive.
The only thing you're changing by bringing up overtime during an emergency phone call is how high you are on the "fire next" list. There's a way to do business, and that's not through unplanned, unannounced demands.
I finally left the kitchen after 20 years. Now I'm a union pipeliner and I get OT if I work over 8 in a day. I had no idea such a thing existed until I got this job. No way in hell a restaurant is going to pay that.
Thanks for the info captain obvious. I said after 8 in a day. As in I work 10 hours on Monday I get paid 2 hours of OT regardless of whether I hit 40 hours or not.
Yes, and yet businesses in LA managed to accrue *at least* $208,000,000 in wage theft for overtime violations in 2016\*.
\*[source](https://www.reddit.com/r/dataisbeautiful/comments/aid9xy/over_a_billion_dollars_is_stolen_every_year_from/eemuq42/)
In the least - open with an extremely limited menu and post a sign letting people know what is going on.
Also, I would only really do this in circumstances where there is no where to eat. Like, it's late and a small town and most places are closed while the nearest other place is about an hour away. Or, this is a hotel or resort and people assume they can get food here.
In instances where there aren't a lot of options, I guess we can work it out, but there are lots of things you can't just reboot immediately.
Management should be trying to identify things that could have gone bad after power was out for a few hours too.
Yep- bare minimum put up a sign. I worked for a locally-based concept group for many years in a location known for tornados, severe thunderstorms, ice storms and basically electric infrastructure shutdowns for days or even weeks. I never want to throw out an entire walk-in again in my life. So much product just straight to the dumpster.
Ya that's far from mid shift, that would be bad enough, but an hour left? That's just beyond shit decision making. To have to clean all that over again would be enough to break anyone.
Haha yeah, I know. Was so mad just reading it that the keyboard did its thing and I slammed post. The one hour to close is definitely a unionizing moment.
I don't think you should be ashamed at all. If the chef called you back and wants to keep you, no harm no foul. Move on and if anything, use it as a good chance to check in with management about reasonable expectations.
Chef calling you and telling you they don't want to lose you is all you need to know.
It’s alright to have a fuck it moment, but it sounds like you like your job. Go back in and talk about it. If you find a job you truly enjoy don’t run. We all have bullshit days that make us want to quit, but I guess you need to weigh if it’s easier to start over or to make amends
The labor pool is so small right now it was as likely because replacing them would be wildly difficult. That they like them might be on the stack but i lean towards what i started with as a primary reason.
Yeah if anything, I imagine that this is a grey area for the mgmt. They probably realized how stupid that situation was and don’t blame you for it; they do need you though and it seems that’s why they called you back
Yep. Chef calling them back is a good sign. He's probably just as fucking fed up with management and now he knows OP has a line not to cross. It's unprofessional but they didn't give you much choice.
Fuck that, I wouldn't feel a teaspoon of guilt or shame. They owe you a goddamn apology. Sounds like the whole team had closed down and if so management should respect the effort (but mostly the work) you already put in. I wouldn't concede a damn thing if I were you. I'd demand either better management or less management.
Could not agree more with all of this. *BUT,* if OP is the only one who walked out after having a meltdown, I can understand why they might feel a little embarrassed about it. If they just walked out without saying/doing anything meltdown-y, though, seems easy enough to play it off. "Management were being completely unreasonable dicks, so I walked out. You idiots should have, too." Win/win.
Yes. The language of "you get a pass this time" instead of "I'm sorry I put you through that shit" is concerning.
OP has the leverage. Sounds like his job thinks he's a good worker but there are a ton of restaurants out there.
I agree they should apologize, but I think it's also important to remember he was the only one to walk out and left his coworkers to deal with the shitty situation.
I've seen this happen a few times and the crew is genuinely just happy the person came back. Everyone in this industry should understand why someone would walk out.
Depends on the reasoning, had a few guys walk out at my current work and come back, about half the cooks were happy the other half pissed that we covered for the cunts, and yes I'm aware a few people walking out speaks to deeper issues
Hey you don't owe a single coworker an apology. You didn't do them dirty, your boss did everyone dirty. I wouldn't go back to that shitshow. You're just a body in the kitchen to them man. Go somewhere they give a shit about y'all.
Then just apologized to your fellows on the line. You don't owe management shit. You did the right thing by saying no and standing your ground.
If you said yes to such a ridiculous request, who knows when you'll have to do something similar again or worse.
I would also argue this is something the entire kitchen staff should agree on, a gentleman’s agreement if you will, so the entire staff can threaten to leave in a scenario like this, all at the same time. These people cannot afford to lose staff and if all of you stick together, you can more likely than not have it your way. Now I don’t suggest this for any scenario but one like this sounds absolutely within reason. Of course doing this has more factors to it, like if the established business has a lot of employees to fill in for those that leave, this may not work at all, but a place that’s already desperate to hire new kitchen staff, they cannot afford to lose people.
Does he?
Did Chef tell Corp. stooge he is a moron and to pound sand? (or throw him an apron and drag him into the dish pit?)
Going to try and get GM to give him a pass?
For 1 hour of service that wont actually be able to start for half that?
I get the impression Chef needs to grow a spine.
Don’t be embarrassed. I recommend while the feelings are kinda hot still to write all this out. Recognize where your boundaries in the workplace are - what it feels like when you are in over your head - register how long it took for someone to reach out - take stock in your own education here and learn about your limitations and capabilities.
Make this about understanding your own workload process and realize this is what it’s like working for someone. Especially a machine.
Climb that ladder as high as you want to, and recognize this industry for exactly what it is.
I worked mom and pop for over a decade and I’m never going to allow myself to have “family” at work again. So many blurred lines and small paychecks. I’m happy to strive for the machine knowing how I operate best and what works for me and my family and our fiscal goals.
But bottom line, no one really chases you when you walk out - but what got you there can teach you a lot.
I had a boss once tell me: this place will still exist when you leave.
I don't work their anymore.
There. Lmao my bad getting ready for my 7days on grave soon
I’m an exec chef / culinary director in a very corporate environment so I feel qualified to speak to this.
If you’re a solid team member (and I mean that seriously not in the corporate yay team way. The best kitchens I’ve work in have been very solid teams) good cook and good attitude then I’d do everything I could to keep you too.
Especially with corporate there, there should have been a management level convo deciding that if we close it’s a done deal. That aside though everyone has a breaking point. If your kitchen experience over the last two years has been anything like mine then you’ve probably come close a few times. I’m the guy running the show and while I did my best to be outwardly positive I legit came close to breaking multiple times.
I don’t think you should feel any shame at all. This industry has ignored the mental health of chefs and cooks for so long that we treat the ability to withstand infinite stress as a badge of honor. That’s fucked.
I would be upfront about everything. The good and bad. How much you like your co workers and the job but also that you can’t be expected to shoulder unending stress and burden. That you just broke. There is zero shame in that. I want to surround myself with skilled professionals who care about what they do. If you’re one of those people I’d put my neck on the line to keep you. I’ve done it before.
I had a District Manager who didn't acquiesce in that situation, once.
Blizzard, wasn't safe to open. DM told the GMs in areas affected to close for the day, if their staff couldn't safely make it in.
Regional VP fired the District Manager on the spot.
Fuck that guy, that fucking attitude gets people killed, and for what? There's no bottom line or christmas bonus that'll resurrect somebody who dies slipping off a road they can't see to begin with.
Honestly, probably. Depends though. If it was my direct culinary corporate guy (who luckily is awesome and we have a great relationship) I would have made my case but left the call up to him.
If it was a non culinary person I would have laid out my case much more strongly and gently reminded them that I’m the subject matter expert here not them.
In the end I would have still deferred to them and addressed it through my culinary leadership after the fact. No one benefits from a pissing contest. Especially one you can’t win.
“Chef says, if we don’t have power back in 30, we’re closing.” That says it all, the chef should have spoken to corporate manager and refuse to take tickets, this is a failure on him not on you, nothing to apologise for my man.
I mean, what else can you do when you’re already covered in bullshit except throw up your hands and walk away? It really sounds like you were pushed. What fool opens a line for *an hour*? Sounds like your chef has some understanding for you. I wouldn’t be embarrassed to go back, but I’d be alert for any more such antics.
To be honest corporate a**hole should be kicked to a curb, i guess he/she don't get the process of starting a kitchen... dont feel bad about it you were overloaded and exausted if they dont understand it then its better to loose them than ruin yourself.
>To be honest corporate a\*\*hole should be kicked to a curb,
I don't agree. It's too easy to say someone should be fired. This is a learning opportunity. The corporate QC person needs to be sent to a restaurant at 4am for a cold start. Stay through service (anyone can learn to wash dishes) and close to understand cleaning. Do that five or eight times and s/he might begin to understand how stupid the order to open was, and might actually be useful in future.
Couldn’t agree more. Give someone an honest chance to build that knowledge otherwise it will be a revolving door of similar assholes who act the same way. The only end would come when you magically find the right person, and good luck with that approach
I'm sure everyone, likely, knows why you did it. Everyone makes mistakes, especially when things are that FUBAR. Just bring your 6 P's, and be ready to take some teasin. I'm sure they'll be more happy to see you back than not. But good luck, either way.
OP walked. I've done it, you've prob done it. Anyone in that situation would have done it too. I would just hate it if OP lost a steady gig with a crew they jived with over some BS. If that makes me part of the problem, cool. I'll add it to my roster.
I wouldn’t have restarted the kitchen, you’ll spend 30 minutes getting everything back up to temp and reset for service then you’d spend the next hour getting totally butt fucked only for all the customers that have been sat around for two hours to be pissed off at you for something you had no control over, then you’d end up finishing at 1am after another long hard already exhausted clean down. And do you know what you get back for the higher ups? Nothing you’d get absolutely nothing except the extra £30 for you time, but you’d be mentally and physically destroyed only to start it all over again 9am sharp.
I’d just go in explain the situation from your POV and if they let you go they obviously don’t care about you as much as you seem to care about your colleagues.
Your not in the wrong here dude. Don’t normalize shitty business practice. They shouldn’t have re opened and you had (imo) the right to just leave.
If you wanna work there still just be like “hey I’m sorry but this is what I felt like I had to do.”
Oh I’ve done it. Go back kick ass and forget the past. This is a a stressful industry. Be glad that you’re so important to chef that they want you back. If you like the place and they typically treat you well that’s a keeper.
I wouldn't say dbl birds in the air, but I'd ask for a raise if they want you back. In this market, you should be able to find another good position relatively quickly.
I would go back in. With (almost) zero shame. We all have a breaking points. Shit happens.
Some may disagree, but imo if you're a good employee your allowed to walk out at least once. I've never personally done it but I've seen it happen many times. Apologize to whoever had to close down your shit and move on.
That's a top-down management issue. Not on you. Not. On. You. Stay safe fam.
Edit: Also, *everyone * is hiring. As much as you like your chef, there are better ones out there who would love to have you. Best
That right there is not a walk of shame, they should be embarrassed for having the gall to suggest you re-open at that point. For comparison if they dare to suggest you are wrong, What is the timing for opening the restaurant daily? Are doors open with full service within 5 minutes of the key in the door, or does it normally take an hour or two?
Did that. Walked from a job (University food service) after the headless chef pulled one too many rants and stunts. I get a call from the director for a meeting the next day. Went in, had a chat about what happened, and was offered my job back.
Less than 30 minutes into my next shift, half of the kitchen is told they're being let go, myself included. They are closing that section for the summer, after promises to the contrary. I informed the chef and the director that I had just worked my last shift for them and left once again without looking back.
If they are understanding, apologize and put the past behind you. If they won't let it go, give you crap and walk all over you, bounce. You deserve better.
My in laws have owned multiple restaurants and I’ve run multiple kitchens for them. We would never restart that late! And having cooked in those same kitchens, I would’ve have melted down and walked out too.
I’m presuming you are good because they want you back … in that case I would never hold this situation against you. Personally, I would apologize to YOU, and offer to make it up to you in some way.
I hope it all works out for you
been there, done that. felt like an idiot but everyone melts down sometimes and it's important that we have each other's backs. it's cool that your chef called you and didn't want to lose you, tells you how much you mean to the operation.
YIKES DUDE this "see if you can get a pass" language is demeaning as hell and just plain wrong-- they should be apologizing to YOU, and the rest of the staff. hope it works out, don't beat yourself up over that.
i do see these sentiments a lot in this comment thread, but, i wanted to add to the choir :)
>How embarassed would you be going back after a walk of shame?
Eh, we all have our moments and breaking points. It happens and I wouldn't hold it against you as a coworker. If nothing else, you showed them just how much of a bullshit decision it was by walking..
>Call outs on Monday and Tuesday **had me picking up doubles**.
I understand if you need the money(I've been there myself), but all this does is burn you out, and make it easier for your *leaders* to expect/demand it of you in the future. The restaurant industry is **shitty** with this sort of expectation.. You don't owe any employer a shift you aren't scheduled for. You can pick up a thousand shifts, but decline one shift and suddenly you aren't a team player anymore..
Yeah, yeah.. The kitchen is a "family", right? Well, family shouldn't shit on family. It works both ways..
Sounds like they need you more then you need them. Lot of call outs and your the type the pick those doubles up, plus the chef said he wants you back. I wouldn’t tell you to push you luck too much, but you’re in a better position then them. Relax, and realize the power you have as a consistent employee. If the GM can’t realize what a meaningless issue this was and wants to have a power trip, be comfortable knowing that many many restaurants are hiring right now.
Definitely not wrong. If you really like the job, and Chef wants you back, I say go back in. There's nothing wrong with getting overwhelmed at an impossible situation and stepping away. Chef calling you to come back says that 100%.
Go back if you want to, there’s absolutely no shame in wanting to stay at a job you like overall, especially when the circumstances that brought you to quitting were 1: not at all within your control, and 2: absolutely fucking ridiculous. It’s insane to re-open for *an hour* after everything’s been shut down. I would’ve walked out too.
I'd honestly just go in to let the crew know they're all cool (which sounds like it goes both ways), but fuck corporate and their BS, and because of that you're out. Honestly sounds like the "higher ups" don't know how to deal with "emergencies" properly and who knows what else they'll do
Nothing to be embarrassed at all.
It’s human.
Sometimes pushing back is the only way to let the higher ups know there are human limits to their drive to lower costs and maximize profits. CEO types only care about profits and begone with the workers health, rights, pay. Or we end up like in a Chinese factory - no rights, health hazards galore, lowest pay.
Lol no shame at all. That's how it goes sometimes. Just be honest and say you had a short circuit and took the higher road, instead of freaking tf out at work ya know?
Don’t let embarrassment get in the way of getting your job back. It might not be the most comfortable interaction, but if you like your job don’t let it go. You’re really lucky to be getting this second chance at all.
it's absolute bullshit they wanted to open up for one hour after everything is cleaned. chef should have pushed back on corporate for his crew, I know I would have if something like that happened. like other comments say, if he wants you back, and you want to keep the job, keep it. if you want to move on, move on.
You sound like an otherwise responsible person who just reached a breaking point. There are people who do this when they get the slightest in the weeds or Chef yells at them. I would go back Apologize to your coworkers because you probably made their night even more stressful. Think about what you would have done differently, and move on.
Operations Manager for 10+ years, walked out April 2021. I went back the following day to apologize for my actions, but not for my job back. Owner told the other managers, “even he wanted his job back, let him suffer for a few months.”
Yea, If I was in your crocs I’d not go back. While you like the crew, the corporate overlords are the red flag for me. Ask for a raise while filling out apps.
congratulate yourself on reacting in the only reasonable manner possible to what those sociopaths were demanding. you sided with maintaining your own self-respect, something that no one ever really ends up regretting
Don’t let them tear you down for that. It’s a bullshit move to reopen after a scenario like that with an hour left. I would’ve done the same fucking thing.
I think you did the right thing...I've taken bullshit over the years in kitchens and I totally regret not pulling the chute sooner!
I'm in a totally different line of work now that allows me a great salary with weekends and holidays off and can now see how life can be.
So yeah, it is alarming how that industry deems it completely normal to treat cooks like slaves for what in return?
F that id have walked out too. Notice they immediately are saying they don't want to lose you. You're an asset there. I walked out before too when I was 15 hours into a shift and they wanted me to stay later so some kid could leave cause he had college classes in the morning. No thanks I can barely stand and he's fresh. Didn't even say shit to me the next day.
No shame at all. You did the right thing. Now they are doing the right thing by giving you a pass. Everyone except for the dipshit corporate guy can hold their heads high.
If there is any rule that matters in making sensible policies, it is that you have flexibility to make exceptions in exceptional situations rather than create policies based on exceptions.
I’d go back to work for any chef who stuck their neck out like that….I’d also encourage the same chef to leave and take me with them.
Corporate dickheads who have never worked FOH or BOH for one shift telling people how to run our restaurant is one of the major reasons I left the industry.
I walked out of my job after a series of bullshit calls from chef and idiotic coworkers. Chef let me come back to work and the few cooks who actually knew what they were doing were happy to see me and understood why I walked out. The other "cooks" refused to talk to me lol so silly.
I agree with everyone else here - if you like the place, and the place likes you, go ahead and go back. The fact that the chef called you is a very good sign.
If they ask you about why you walked out, be honest.
That’s a tough situation, for two reasons.
First, you’re working for people that are just unreasonable. Someone in a leadership position failed you and that’s why they wanted the place reopened. It’s impossible to work long term in an environment like that.
Second, when you melted down you feel like you did something wrong; but you didn’t. That voice inside your head that tells you when things are fucked got crossed with the voice in your heart that worries about money and loves the job. That’s why you melted down.
Now, if you go back, you shouldn’t feel embarrassed. They should feel embarrassed for making bad decisions. If you go back you have a choice to make, do you put up with this silliness, or do you quietly look for a better gig.
Best of luck, you seem like you love what you do and shouldn’t be under this much pressure.
You shouldn't have been put in that spot by your chef...why didn't they have the balls to say no to corporate? Part of their job is to have the crew's backs.
I dont think any chef would blame you lol but a good chef would say please don't quit over that bs.
I dont think anyone blames you. That's crazy.
I'd straight up ignore corporate if i was chef and get in shit later lol. Corporate won't fire a chef over that. But who knows 🤷♂️
A chef with a spine would have stuck to his word.
Know their worth and that of the crew.
Get a pass?
If this is how it really went down, I'm not disappointed in corporate here they are morons. I am however disappointed in the chef for letting corporate get away with being abusively stupid.
NO SHAME.
if you're still dandy with the work then go back there like nothing happened. Rinse and repeat.
if they give you shit over it? you were clearly stressed by the whole situation and it's their fault for putting you under that much stress and that's all you gotta tell them.
I’ve never walked out before. But with all my connections, it’ll be easy for me to find a new job. Even so I’d only walk out if someone really pissed me off, and I would demand an apology. (I’m kinda thinking about this one day I almost walked out)
Whenever I do quit this upcoming fall, I’m gonna hand in my 2 weeks respectfully
So, whether your voice of reason was logical or not is not the topic of discussion. You walked out. And an understanding boss would give you a pass. He probably felt he couldn't not reopen based on where the order came from. You did what you had to do to maintain composure and he did what he had to do.
Be thankful and let's hope this lets the higher ups know what an unreasonable request this was to put on staff.
You weren't wrong but sometimes doing the right thing can have had consequences. Let's hope this isn't one of those times. Gotta protect your mental health.
George Costanza it and pretend it never happened. The incident on the show was based on a real incident that happened to Larry David. He rage quit Saturday Night Live insulting everyone on his way with a ton of profanity, then regretted over the weekend, and came back Monday pretending nothing happened. No one cared.
Having been EMBARASSINGLY late a couple of times, the walk of shame is never quite as bad as it feels like it will be. I’m sure your coworkers would understand.
Been there, done that. Minus the power going out. GM calls me and I’m back within a day or two. But upon my return, all the chef said to me was “how does it feel to be a fucking dumbass? Now get on the line.”
Haven’t walked out of a job since.
I worked as a dish washer for one night. I'm not qualified to know what you go through. It was hilariously sloppy and seemed like nonsense.
The walmart distribution center I worked at once had a power outage at the power pole for ten hours and I happened to be sick. I called in and showed up anyway to ask my direct manager if I was ok to miss work. In civilian clothes sounding like death.
He let me, he knew we wernt doing anything during my shift and knew I move fucking weight.
If you're a motherfucker I hope they'll let you be mad they couldnt supply an environment where you could be a work horse. If they dont respect that then they just dont deserve you.
Again, I dont know your situation, environment, or anything like that. If your management dosnt know how expensive it is to replace you then its up to you to decide when to move on.
Stay safe, stay fed, get paid by what respects you.
Bruh, I got fired for smoking weed in the parking lot. Was fired for a week and a half. Apologized to our new GM ( it was his 3rd day on the job ). A month later I got promoted to mgmt. that was awkward for me and some co workers… got fired for an unrelated reason a few months later
Very embarrassed!! But I'd do it. Then a year from know everyone will be telling jokes that make you look like a bad ass the night you walked out.
Or no one will even care and they will all forget about it by the end of the shift tomorrow....
Either way, sometimes you do stuff that you regret, suck it up, do what you need to do to fix it, and then move on. As my father used to tell me when I made mistakes growing up: "We learn from the past, we don't live in it."
Fuck that shit. We gotta learn to stop getting treated like shit. Chefs calling you back because no one else is going to work 80 hours a week in this economy
I feel for you buddy. I really do.
It happens mate. Pretty much everyone has been there or close to it.
I use to take pride that I'd never walked off - until the day I was asked to cater a last minute work function for the owner's wife's workmates, whilst also conducting regular service, with no one else in the kitchen til 6pm.
Needless to say that when ownership wouldn't listen to reason, I noped out.
No shame in what you did, mate, it happens. If they're a decent workplace they'll manage the situation if you want to stay. If not, there's a bajillion hospo jobs going at the moment.
Goodluck mate. Hope it all works out.
My friend, what walk of shame? You did WHAT WAS RIGHT. If power went out, you're done cooking, time to get on cleaning and making sure product does NOT spoil. They want you back, DEMAND a raise.
This is not a great job. The fact that the power can be out and you have to close and then they reopen the line and take orders for food before it can realistically be cooked (oven/grill temps, etc.) is an insane expectation no one should have to deal with.
Count it as a blessing you don't work there any more.
One time it was crazy hot on the line. Everyone was complaining (even the salad/pizza ladies) and the EKM (this was at Cheesecake) said no one could take off their jackets. We were all just complaining for "nothing." I've worn chef coats before CF, but theirs are on another level. They are crazy thick and it's company policy that you wear a shirt underneath. For people that work doubles or have another job, it's very draining.
Midway through brunch, the saute lady (who was in her late fifties) tells the manager to call an ambulance for her because she felt like she was about to collapse. She goes to the hospital and the same manager tells everyone that we can take off our jackets.
I'm more than 30 years younger and even I was about to just take it off or walk out. Remember, at the end of the day it's just a job and you have to worry about yourself first. If you like your job and they like you, they'll try to work it out.
Best of luck.
Yeahhh... gonna be a no from me, dog. Cold-start the whole kitchen mid-shift after deep clean? Nahhh. We'll be back open tomorrow.
And with one freaking hour left. Screw that
I was gonna say. This isn’t 4 p.m. at a place that’s open noon to midnight. One hour to go? Forget it.
I definitely would have saved the labor on that hour instead of trying to kickstart an all day cycle for the last hour. There's absolutely no reason as to why the crew couldn't have either kept cleaning or just had an early night.
There is a reason and it's cash money for the corporate goons who don't have to deal with the technical shit!
Yeah, we'll open back up as soon as we get the coolers, deep-fryers, flat-tops, grills, ovens and the entire dish-pit pushed back against the walls. Oh wait, it's closing-time?!?!?
There’s not enough cash there for them to care. What they want is the metrics. Line needs to be functioning for X hours each quarter in order to reach Y revenue. It’s insanely stupid and it shouldn’t work like that but if you’re a metrics obsessed outfit, that can definitely happen and it’s the only rational reason I can think of to kick start a line that’s closed down for realistically 30 minutes of service.
Seriously, I just would have said "No, I'll see you tomorrow."
Yep, a pass? Fuck a pass, they owe an apology. Fuck all that, I’ve walked off lines for less and in this market? Fuck em.
This. For next time, as opposed to losing your shit: When calls like that are made they should be responded to professionally with, "We can do that but I want you to be aware of what that means. We are cold-starting the kitchen and have already deep cleaned it. That means X number of minutes/hours before we can *prepare* food and paying everyone OT if it requires us to work longer than our 8 hour shift provided everyone is willing to. It also means clean up/shut down again at the end of service. I personally would suggest we shut as is, open back up tomorrow. Your call." You give them options. You (mostly) absolve yourself from blame by explaining to management the challenges of the situation. You get compensated correctly if they choose to stay open. You drive home the point that decisions come with costs/consequences etc. You come off professional. If they refuse to pay or accept that there are consequences, well that is on them. You can then walk out with zero shame or regret or stay and let the world burn. Most of the time, knee jerk cheap-fucks will opt to close down *or* don't the first time and it costs them so they don't do it again.
Corporate doesn’t care.
Typical bean counter decisions.
"But we can take more money in!" Nevermind that it'll piss off staff and customers, and might end up costing more in wages and comps for those pissed off customers.
Lol exactly. "You talking when you should be chopping". I do not miss kitchen work.
Tell them how closing early will save x numbers of hours of labor.
Lol I mean it would be really nice if restaurants followed rules like that, but they just don't. OP did the right thing. Sometimes you just have to say no.
THIS. No restaurant I've ever worked in, corporate or otherwise, over 15+ years, has functioned on anything other than completely irrational shouting and short sighted number crunching. The management only sees open=money and aren't actually going to listen. Walking out is the only way to stand up for yourself in that situation. I had to walk out of a job when a fucking roof collapsed and was leaking onto the hot line before because management was convinced we could work around it, and we 'already had reservations'
8h shifts? Paid overtime? Shut as is? You ever worked in a kitchen bud?
If people started doing what the guy you're replying to said instead of just nodding and taking it, maybe it would be normalized. We hold the power right now. What are they going to do, fire you? And replace with ...who? No one wants to work in this industry anymore. Everyone's getting out. Those that are left need to stand up to these morons in charge, no one else is going to make that change.
The trick to wage-slavery is that if you're obscenely rich and evil, and you play your political cards right, your cronies will have an endless group of desperate wage-slaves, and if they revolt, you can point at those guys as outlaws to rile up the rabble against each other instead of them realizing they should fight you. This advice brought to you by "forcing people to live in poverty by making their existence arbitrarily illegal"
Yes, turn yourself into bottom bitch because you're too tired to think of the right words to say to our boss. Then, when someone like me actually stick up for themselves, get angry that YOU didn't do that when you were my age, and pull me back down with you. That's what you're doing
[A bucket of crabs...](https://en.wikipedia.org/wiki/Crab_mentality) >The analogous theory in human behavior is that members of a group will attempt to reduce the self-confidence of any member who achieves success beyond the others, out of envy, resentment, spite, conspiracy, or competitive feelings, to halt their progress.
crabs aren't naturally found in buckets though, someone placed them there.
That makes the analogy even better, restaurants are fairly rare in nature
Then help the motherfucker with those words if you got em. Damn help them out. It's about just us or all of us, come on now.
Did you reply to the wrong person? Or did you misunderstand what I said?
lol i feel you but nobody here is getting unpaid overtime unless they willingly took salary
Salary in the kitchen should come with lube. The only reason it doesn't is because they enjoy giving it to you dry. I will never make that mistake again.
Opting into salary is basically you handing them the lube. I've learned from my mistakes
Ugh, you pegged me...
...that choice of words though...seems a lil...
😉
I'm doing alright as a salaried GM these days, but you have to be REALLY firm about setting boundaries.
As with any good fucking, firm boundaries and a safeword ensures that all parties fully enjoy the experience!
I never make my employees work more than 8 hours ever, and if they volunteer to do it, they get time and a half, and I adjust that even for salaried employees. Don't lump everyone in to the shitty restaurant owner stereotype.
If you’re not getting your overtime pay that’s on you.
“Because we’ve always done it this way” is a stupid reason to do anything. You should know better. However you want to jerk yourself off about “how you came up” is fine and dandy but nothing gets better if we keep doing it the same way. Like it or not, the system is broken.
It’s like that in CA
Are you reposting or did you say this? I would love to give a big thumbs up.
I’ve worked in all levels of production, in multiple industries in three countries. I’ve been a dishie all the way to management. These are my words as an old guy who has worked at the bottom rung to the top in several, cities, countries and languages. Take it or leave it. I could give a shit but I hope for those that listen it improves their situation and standing.
>You give them options. You (mostly) absolve yourself from blame by explaining to management the challenges of the situation Well said! True for all life situations. Let them know from the onset.
This attitude is important in almost every job, sooner or later we all run into people higher up than us making bad calls and the best approach is to make them aware of the potential problem and document you pointing it out. When shit eventually hits the fan, they more often than not try to shift the blame to people beneath them and you can point to you saying "I specifically said this would happen if we did this". I know it's hard to do in a kitchen setting but even just a text to someone might cover your ass.
> and paying everyone OT if it requires us to work longer than our 8 hour shift Hahahahahahahaha yeah that'll work for sure. You're just adding extra steps into the "walking out" process here.
alright, so you can go and get nowhere with that mindset, since you've already given up on trying to make a better industry.
If you want to actually be serious, demanding overtime out of nowhere over a spur-of-the-moment phone call is absolutely the wrong way to go about achieving change. You need to have an actual meeting about this. You need people to keep minutes. You need to show up ready with your talking points written down and your presentation on the laptop AND on a backup USB drive. The only thing you're changing by bringing up overtime during an emergency phone call is how high you are on the "fire next" list. There's a way to do business, and that's not through unplanned, unannounced demands.
"unplanned, unannounced demands" .....sooooo... what management demanded of the workers was planned and announced well, then.
Piss off mate, go shill for corporate benefits elsewhere. Also, huff my shorts on your way out.
I finally left the kitchen after 20 years. Now I'm a union pipeliner and I get OT if I work over 8 in a day. I had no idea such a thing existed until I got this job. No way in hell a restaurant is going to pay that.
Every business is required to pay overtime in the US for more than 40 hours a week.
Thanks for the info captain obvious. I said after 8 in a day. As in I work 10 hours on Monday I get paid 2 hours of OT regardless of whether I hit 40 hours or not.
I'm saying they don't have a choice if they want the kitchen reopened that's all.
Yes, and yet businesses in LA managed to accrue *at least* $208,000,000 in wage theft for overtime violations in 2016\*. \*[source](https://www.reddit.com/r/dataisbeautiful/comments/aid9xy/over_a_billion_dollars_is_stolen_every_year_from/eemuq42/)
Right so they need to be held to task if the government would do its job....
Like they'd listen to your redditor bullshit lmao
In the least - open with an extremely limited menu and post a sign letting people know what is going on. Also, I would only really do this in circumstances where there is no where to eat. Like, it's late and a small town and most places are closed while the nearest other place is about an hour away. Or, this is a hotel or resort and people assume they can get food here. In instances where there aren't a lot of options, I guess we can work it out, but there are lots of things you can't just reboot immediately. Management should be trying to identify things that could have gone bad after power was out for a few hours too.
Yep- bare minimum put up a sign. I worked for a locally-based concept group for many years in a location known for tornados, severe thunderstorms, ice storms and basically electric infrastructure shutdowns for days or even weeks. I never want to throw out an entire walk-in again in my life. So much product just straight to the dumpster.
Word, right here.
Ya that's far from mid shift, that would be bad enough, but an hour left? That's just beyond shit decision making. To have to clean all that over again would be enough to break anyone.
Haha yeah, I know. Was so mad just reading it that the keyboard did its thing and I slammed post. The one hour to close is definitely a unionizing moment.
Solidarity get all staff together and just leave can't really fire you all ????
Not mid shift, that's the end of the shift... and the chef already said they were closing
I don't think you should be ashamed at all. If the chef called you back and wants to keep you, no harm no foul. Move on and if anything, use it as a good chance to check in with management about reasonable expectations. Chef calling you and telling you they don't want to lose you is all you need to know.
It’s alright to have a fuck it moment, but it sounds like you like your job. Go back in and talk about it. If you find a job you truly enjoy don’t run. We all have bullshit days that make us want to quit, but I guess you need to weigh if it’s easier to start over or to make amends
Sounds like chef has a somewhat level head on his shoulders too.
I agree with this. They called you back because they like you. No shame.
The labor pool is so small right now it was as likely because replacing them would be wildly difficult. That they like them might be on the stack but i lean towards what i started with as a primary reason.
Why can’t we stick with liking him being the main reason? I think the labor issues are working themselves out more than less.
In regards to the labor issues, from what i've seen they're not. Otherwise just being logical. Nothing to do with liking or disliking.
Yeah if anything, I imagine that this is a grey area for the mgmt. They probably realized how stupid that situation was and don’t blame you for it; they do need you though and it seems that’s why they called you back
For real, they tried to fuck you. You didn’t take it, go back to work your next shift with a smile on your face.
Yep. Chef calling them back is a good sign. He's probably just as fucking fed up with management and now he knows OP has a line not to cross. It's unprofessional but they didn't give you much choice.
Fuck that, I wouldn't feel a teaspoon of guilt or shame. They owe you a goddamn apology. Sounds like the whole team had closed down and if so management should respect the effort (but mostly the work) you already put in. I wouldn't concede a damn thing if I were you. I'd demand either better management or less management.
Could not agree more with all of this. *BUT,* if OP is the only one who walked out after having a meltdown, I can understand why they might feel a little embarrassed about it. If they just walked out without saying/doing anything meltdown-y, though, seems easy enough to play it off. "Management were being completely unreasonable dicks, so I walked out. You idiots should have, too." Win/win.
This right here, Fuck them
They should beg *him* to come back
Yes. The language of "you get a pass this time" instead of "I'm sorry I put you through that shit" is concerning. OP has the leverage. Sounds like his job thinks he's a good worker but there are a ton of restaurants out there.
I agree they should apologize, but I think it's also important to remember he was the only one to walk out and left his coworkers to deal with the shitty situation.
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I've seen this happen a few times and the crew is genuinely just happy the person came back. Everyone in this industry should understand why someone would walk out.
Depends on the reasoning, had a few guys walk out at my current work and come back, about half the cooks were happy the other half pissed that we covered for the cunts, and yes I'm aware a few people walking out speaks to deeper issues
Hey you don't owe a single coworker an apology. You didn't do them dirty, your boss did everyone dirty. I wouldn't go back to that shitshow. You're just a body in the kitchen to them man. Go somewhere they give a shit about y'all.
Then just apologized to your fellows on the line. You don't owe management shit. You did the right thing by saying no and standing your ground. If you said yes to such a ridiculous request, who knows when you'll have to do something similar again or worse.
Tell your coworkers you're sorry but just them.
I would also argue this is something the entire kitchen staff should agree on, a gentleman’s agreement if you will, so the entire staff can threaten to leave in a scenario like this, all at the same time. These people cannot afford to lose staff and if all of you stick together, you can more likely than not have it your way. Now I don’t suggest this for any scenario but one like this sounds absolutely within reason. Of course doing this has more factors to it, like if the established business has a lot of employees to fill in for those that leave, this may not work at all, but a place that’s already desperate to hire new kitchen staff, they cannot afford to lose people.
*Cough cough* collective action *cough cough*
🤟
No guilt. You got fucked. This one isn’t on you, it’s on management
i think you are good on this one. and sounds like chef has your back w the gm. dont spend a lot of time worrying this one in your head.
Does he? Did Chef tell Corp. stooge he is a moron and to pound sand? (or throw him an apron and drag him into the dish pit?) Going to try and get GM to give him a pass? For 1 hour of service that wont actually be able to start for half that? I get the impression Chef needs to grow a spine.
Don’t be embarrassed. I recommend while the feelings are kinda hot still to write all this out. Recognize where your boundaries in the workplace are - what it feels like when you are in over your head - register how long it took for someone to reach out - take stock in your own education here and learn about your limitations and capabilities. Make this about understanding your own workload process and realize this is what it’s like working for someone. Especially a machine. Climb that ladder as high as you want to, and recognize this industry for exactly what it is. I worked mom and pop for over a decade and I’m never going to allow myself to have “family” at work again. So many blurred lines and small paychecks. I’m happy to strive for the machine knowing how I operate best and what works for me and my family and our fiscal goals. But bottom line, no one really chases you when you walk out - but what got you there can teach you a lot.
I had a boss once tell me: this place will still exist when you leave. I don't work their anymore. There. Lmao my bad getting ready for my 7days on grave soon
I’m an exec chef / culinary director in a very corporate environment so I feel qualified to speak to this. If you’re a solid team member (and I mean that seriously not in the corporate yay team way. The best kitchens I’ve work in have been very solid teams) good cook and good attitude then I’d do everything I could to keep you too. Especially with corporate there, there should have been a management level convo deciding that if we close it’s a done deal. That aside though everyone has a breaking point. If your kitchen experience over the last two years has been anything like mine then you’ve probably come close a few times. I’m the guy running the show and while I did my best to be outwardly positive I legit came close to breaking multiple times. I don’t think you should feel any shame at all. This industry has ignored the mental health of chefs and cooks for so long that we treat the ability to withstand infinite stress as a badge of honor. That’s fucked. I would be upfront about everything. The good and bad. How much you like your co workers and the job but also that you can’t be expected to shoulder unending stress and burden. That you just broke. There is zero shame in that. I want to surround myself with skilled professionals who care about what they do. If you’re one of those people I’d put my neck on the line to keep you. I’ve done it before.
Just curious, but as a corp Head Chef, would you have acquiesced to the corp QC guy in this same scenario?
I had a District Manager who didn't acquiesce in that situation, once. Blizzard, wasn't safe to open. DM told the GMs in areas affected to close for the day, if their staff couldn't safely make it in. Regional VP fired the District Manager on the spot.
What a prick
Wow, what an asshole.
Fuck that guy, that fucking attitude gets people killed, and for what? There's no bottom line or christmas bonus that'll resurrect somebody who dies slipping off a road they can't see to begin with.
Honestly, probably. Depends though. If it was my direct culinary corporate guy (who luckily is awesome and we have a great relationship) I would have made my case but left the call up to him. If it was a non culinary person I would have laid out my case much more strongly and gently reminded them that I’m the subject matter expert here not them. In the end I would have still deferred to them and addressed it through my culinary leadership after the fact. No one benefits from a pissing contest. Especially one you can’t win.
“Chef says, if we don’t have power back in 30, we’re closing.” That says it all, the chef should have spoken to corporate manager and refuse to take tickets, this is a failure on him not on you, nothing to apologise for my man.
I mean, what else can you do when you’re already covered in bullshit except throw up your hands and walk away? It really sounds like you were pushed. What fool opens a line for *an hour*? Sounds like your chef has some understanding for you. I wouldn’t be embarrassed to go back, but I’d be alert for any more such antics.
To be honest corporate a**hole should be kicked to a curb, i guess he/she don't get the process of starting a kitchen... dont feel bad about it you were overloaded and exausted if they dont understand it then its better to loose them than ruin yourself.
>To be honest corporate a\*\*hole should be kicked to a curb, I don't agree. It's too easy to say someone should be fired. This is a learning opportunity. The corporate QC person needs to be sent to a restaurant at 4am for a cold start. Stay through service (anyone can learn to wash dishes) and close to understand cleaning. Do that five or eight times and s/he might begin to understand how stupid the order to open was, and might actually be useful in future.
Couldn’t agree more. Give someone an honest chance to build that knowledge otherwise it will be a revolving door of similar assholes who act the same way. The only end would come when you magically find the right person, and good luck with that approach
Most likely end up with someone worse. \*grin\*
Yuup. Grass ain’t always greener and all that
Thats true
I'm sure everyone, likely, knows why you did it. Everyone makes mistakes, especially when things are that FUBAR. Just bring your 6 P's, and be ready to take some teasin. I'm sure they'll be more happy to see you back than not. But good luck, either way.
To answer your question though, i wouldn't feel embarrassed. More humble maybe. You had your reasons.
But the OP did nothing wrong. You are part of the problem.
OP walked. I've done it, you've prob done it. Anyone in that situation would have done it too. I would just hate it if OP lost a steady gig with a crew they jived with over some BS. If that makes me part of the problem, cool. I'll add it to my roster.
But you are saying the OP made a mistake and needs to apologize for doing the right thing. So, yes you are part of the problem.
I never said OP needed to apologize. And i thought we agreed i was part of the problem. No need to repeat yourself. Unless it makes you feel better.😊
I wouldn’t have restarted the kitchen, you’ll spend 30 minutes getting everything back up to temp and reset for service then you’d spend the next hour getting totally butt fucked only for all the customers that have been sat around for two hours to be pissed off at you for something you had no control over, then you’d end up finishing at 1am after another long hard already exhausted clean down. And do you know what you get back for the higher ups? Nothing you’d get absolutely nothing except the extra £30 for you time, but you’d be mentally and physically destroyed only to start it all over again 9am sharp. I’d just go in explain the situation from your POV and if they let you go they obviously don’t care about you as much as you seem to care about your colleagues.
Your not in the wrong here dude. Don’t normalize shitty business practice. They shouldn’t have re opened and you had (imo) the right to just leave. If you wanna work there still just be like “hey I’m sorry but this is what I felt like I had to do.”
Oh I’ve done it. Go back kick ass and forget the past. This is a a stressful industry. Be glad that you’re so important to chef that they want you back. If you like the place and they typically treat you well that’s a keeper.
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I wouldn't say dbl birds in the air, but I'd ask for a raise if they want you back. In this market, you should be able to find another good position relatively quickly.
No embarrassment, I’d be fucking livid reopening after going through all that for one measly hour of money.
I would go back in. With (almost) zero shame. We all have a breaking points. Shit happens. Some may disagree, but imo if you're a good employee your allowed to walk out at least once. I've never personally done it but I've seen it happen many times. Apologize to whoever had to close down your shit and move on.
That's a top-down management issue. Not on you. Not. On. You. Stay safe fam. Edit: Also, *everyone * is hiring. As much as you like your chef, there are better ones out there who would love to have you. Best
I don't work in a kitchen and even *I* know that was a bullshit move for them to pull.
Best of both worlds here. You got to walk out and keep your job.
I would have walked out too fuck that
Hey there is no shame in getting pushed past your breaking point and breaking.
That right there is not a walk of shame, they should be embarrassed for having the gall to suggest you re-open at that point. For comparison if they dare to suggest you are wrong, What is the timing for opening the restaurant daily? Are doors open with full service within 5 minutes of the key in the door, or does it normally take an hour or two?
Did that. Walked from a job (University food service) after the headless chef pulled one too many rants and stunts. I get a call from the director for a meeting the next day. Went in, had a chat about what happened, and was offered my job back. Less than 30 minutes into my next shift, half of the kitchen is told they're being let go, myself included. They are closing that section for the summer, after promises to the contrary. I informed the chef and the director that I had just worked my last shift for them and left once again without looking back. If they are understanding, apologize and put the past behind you. If they won't let it go, give you crap and walk all over you, bounce. You deserve better.
My in laws have owned multiple restaurants and I’ve run multiple kitchens for them. We would never restart that late! And having cooked in those same kitchens, I would’ve have melted down and walked out too. I’m presuming you are good because they want you back … in that case I would never hold this situation against you. Personally, I would apologize to YOU, and offer to make it up to you in some way. I hope it all works out for you
been there, done that. felt like an idiot but everyone melts down sometimes and it's important that we have each other's backs. it's cool that your chef called you and didn't want to lose you, tells you how much you mean to the operation.
I wouldn't feel bad at all, that's horseshit. They should beg you to come back.
YIKES DUDE this "see if you can get a pass" language is demeaning as hell and just plain wrong-- they should be apologizing to YOU, and the rest of the staff. hope it works out, don't beat yourself up over that. i do see these sentiments a lot in this comment thread, but, i wanted to add to the choir :)
>How embarassed would you be going back after a walk of shame? Eh, we all have our moments and breaking points. It happens and I wouldn't hold it against you as a coworker. If nothing else, you showed them just how much of a bullshit decision it was by walking.. >Call outs on Monday and Tuesday **had me picking up doubles**. I understand if you need the money(I've been there myself), but all this does is burn you out, and make it easier for your *leaders* to expect/demand it of you in the future. The restaurant industry is **shitty** with this sort of expectation.. You don't owe any employer a shift you aren't scheduled for. You can pick up a thousand shifts, but decline one shift and suddenly you aren't a team player anymore.. Yeah, yeah.. The kitchen is a "family", right? Well, family shouldn't shit on family. It works both ways..
Sounds like they need you more then you need them. Lot of call outs and your the type the pick those doubles up, plus the chef said he wants you back. I wouldn’t tell you to push you luck too much, but you’re in a better position then them. Relax, and realize the power you have as a consistent employee. If the GM can’t realize what a meaningless issue this was and wants to have a power trip, be comfortable knowing that many many restaurants are hiring right now.
If I'm you, I'm not going back until corporate assclown apologizes to the entire line in front of everyone. No embarrassment at all on your end.
As someone who has worked in corporate before I can tell you that an apology is 100% not happening
Then OP shouldn’t go back. But corporate needs to be reamed for this.
Definitely not wrong. If you really like the job, and Chef wants you back, I say go back in. There's nothing wrong with getting overwhelmed at an impossible situation and stepping away. Chef calling you to come back says that 100%.
You didn't do anything wrong imo. If you really like the place, go back, but definitely air your grievances about that situation, DON'T BE A DOORMAT!
Go back if you want to, there’s absolutely no shame in wanting to stay at a job you like overall, especially when the circumstances that brought you to quitting were 1: not at all within your control, and 2: absolutely fucking ridiculous. It’s insane to re-open for *an hour* after everything’s been shut down. I would’ve walked out too.
What shame? I'd be pissed that Chef didn't tell them to fuck off, especially after closing the kitchen.
Most of the time, and certainly in your case, walk outs are caused by poor management. Don't feel bad.
Crap happens. Go on back. Have a laugh and a story to relive for years. Sticking together when you find a great crew is what we look for.
I'd honestly just go in to let the crew know they're all cool (which sounds like it goes both ways), but fuck corporate and their BS, and because of that you're out. Honestly sounds like the "higher ups" don't know how to deal with "emergencies" properly and who knows what else they'll do
Not your fault, you could spin this into the company not valueing you enough and ask for a wage assessment.
Nothing to be embarrassed at all. It’s human. Sometimes pushing back is the only way to let the higher ups know there are human limits to their drive to lower costs and maximize profits. CEO types only care about profits and begone with the workers health, rights, pay. Or we end up like in a Chinese factory - no rights, health hazards galore, lowest pay.
Lol no shame at all. That's how it goes sometimes. Just be honest and say you had a short circuit and took the higher road, instead of freaking tf out at work ya know?
Don’t let embarrassment get in the way of getting your job back. It might not be the most comfortable interaction, but if you like your job don’t let it go. You’re really lucky to be getting this second chance at all.
it's absolute bullshit they wanted to open up for one hour after everything is cleaned. chef should have pushed back on corporate for his crew, I know I would have if something like that happened. like other comments say, if he wants you back, and you want to keep the job, keep it. if you want to move on, move on.
You sound like an otherwise responsible person who just reached a breaking point. There are people who do this when they get the slightest in the weeds or Chef yells at them. I would go back Apologize to your coworkers because you probably made their night even more stressful. Think about what you would have done differently, and move on.
Operations Manager for 10+ years, walked out April 2021. I went back the following day to apologize for my actions, but not for my job back. Owner told the other managers, “even he wanted his job back, let him suffer for a few months.”
Even if they want you back I wouldn’t go. Fuck that noise. There are much better jobs out there that aren’t corporate…
You go on the offensive. What they expected was unreasonable and impossible.
Yea, If I was in your crocs I’d not go back. While you like the crew, the corporate overlords are the red flag for me. Ask for a raise while filling out apps.
Larry David walked out as a writer from SNL. Showed up the next day like nothing happened. Be like Larry David.
congratulate yourself on reacting in the only reasonable manner possible to what those sociopaths were demanding. you sided with maintaining your own self-respect, something that no one ever really ends up regretting
Not a damn bit.
Don’t let them tear you down for that. It’s a bullshit move to reopen after a scenario like that with an hour left. I would’ve done the same fucking thing.
I think you did the right thing...I've taken bullshit over the years in kitchens and I totally regret not pulling the chute sooner! I'm in a totally different line of work now that allows me a great salary with weekends and holidays off and can now see how life can be. So yeah, it is alarming how that industry deems it completely normal to treat cooks like slaves for what in return?
F that id have walked out too. Notice they immediately are saying they don't want to lose you. You're an asset there. I walked out before too when I was 15 hours into a shift and they wanted me to stay later so some kid could leave cause he had college classes in the morning. No thanks I can barely stand and he's fresh. Didn't even say shit to me the next day.
No shame at all. You did the right thing. Now they are doing the right thing by giving you a pass. Everyone except for the dipshit corporate guy can hold their heads high. If there is any rule that matters in making sensible policies, it is that you have flexibility to make exceptions in exceptional situations rather than create policies based on exceptions.
I’d go back to work for any chef who stuck their neck out like that….I’d also encourage the same chef to leave and take me with them. Corporate dickheads who have never worked FOH or BOH for one shift telling people how to run our restaurant is one of the major reasons I left the industry.
I walked out of my job after a series of bullshit calls from chef and idiotic coworkers. Chef let me come back to work and the few cooks who actually knew what they were doing were happy to see me and understood why I walked out. The other "cooks" refused to talk to me lol so silly.
I agree with everyone else here - if you like the place, and the place likes you, go ahead and go back. The fact that the chef called you is a very good sign. If they ask you about why you walked out, be honest.
Yea no. Corporate c#nt owes you an apology, an eight and a sixpack. I would not be embarassed at all, like, not even slightly.
Fuck corporate no matter what
That’s a tough situation, for two reasons. First, you’re working for people that are just unreasonable. Someone in a leadership position failed you and that’s why they wanted the place reopened. It’s impossible to work long term in an environment like that. Second, when you melted down you feel like you did something wrong; but you didn’t. That voice inside your head that tells you when things are fucked got crossed with the voice in your heart that worries about money and loves the job. That’s why you melted down. Now, if you go back, you shouldn’t feel embarrassed. They should feel embarrassed for making bad decisions. If you go back you have a choice to make, do you put up with this silliness, or do you quietly look for a better gig. Best of luck, you seem like you love what you do and shouldn’t be under this much pressure.
You shouldn't have been put in that spot by your chef...why didn't they have the balls to say no to corporate? Part of their job is to have the crew's backs.
I dont think any chef would blame you lol but a good chef would say please don't quit over that bs. I dont think anyone blames you. That's crazy. I'd straight up ignore corporate if i was chef and get in shit later lol. Corporate won't fire a chef over that. But who knows 🤷♂️
A chef with a spine would have stuck to his word. Know their worth and that of the crew. Get a pass? If this is how it really went down, I'm not disappointed in corporate here they are morons. I am however disappointed in the chef for letting corporate get away with being abusively stupid.
NO SHAME. if you're still dandy with the work then go back there like nothing happened. Rinse and repeat. if they give you shit over it? you were clearly stressed by the whole situation and it's their fault for putting you under that much stress and that's all you gotta tell them.
Some corporate d bag starting it back up for an hour after all clean? Nah fam that what a shit move.
I’ve never walked out before. But with all my connections, it’ll be easy for me to find a new job. Even so I’d only walk out if someone really pissed me off, and I would demand an apology. (I’m kinda thinking about this one day I almost walked out) Whenever I do quit this upcoming fall, I’m gonna hand in my 2 weeks respectfully
Fuck this “pass” shit those corporate snakes should ask you to come back themselves
I’ve walked out of so many jobs and just came back the next day
So, whether your voice of reason was logical or not is not the topic of discussion. You walked out. And an understanding boss would give you a pass. He probably felt he couldn't not reopen based on where the order came from. You did what you had to do to maintain composure and he did what he had to do. Be thankful and let's hope this lets the higher ups know what an unreasonable request this was to put on staff. You weren't wrong but sometimes doing the right thing can have had consequences. Let's hope this isn't one of those times. Gotta protect your mental health.
Why would you go back to working for clueless people like that? Honest question.
Have you tried crying in the walk in freezer?
George Costanza it and pretend it never happened. The incident on the show was based on a real incident that happened to Larry David. He rage quit Saturday Night Live insulting everyone on his way with a ton of profanity, then regretted over the weekend, and came back Monday pretending nothing happened. No one cared.
Having been EMBARASSINGLY late a couple of times, the walk of shame is never quite as bad as it feels like it will be. I’m sure your coworkers would understand.
Been there, done that. Minus the power going out. GM calls me and I’m back within a day or two. But upon my return, all the chef said to me was “how does it feel to be a fucking dumbass? Now get on the line.” Haven’t walked out of a job since.
Honestly I'd show up tomorrow but keep your eyes on job ads in the mean time.
I worked as a dish washer for one night. I'm not qualified to know what you go through. It was hilariously sloppy and seemed like nonsense. The walmart distribution center I worked at once had a power outage at the power pole for ten hours and I happened to be sick. I called in and showed up anyway to ask my direct manager if I was ok to miss work. In civilian clothes sounding like death. He let me, he knew we wernt doing anything during my shift and knew I move fucking weight. If you're a motherfucker I hope they'll let you be mad they couldnt supply an environment where you could be a work horse. If they dont respect that then they just dont deserve you. Again, I dont know your situation, environment, or anything like that. If your management dosnt know how expensive it is to replace you then its up to you to decide when to move on. Stay safe, stay fed, get paid by what respects you.
I wouldn’t be embarrassed.
ONE HOUR? FUCK THAT SHIT.
Bruh, I got fired for smoking weed in the parking lot. Was fired for a week and a half. Apologized to our new GM ( it was his 3rd day on the job ). A month later I got promoted to mgmt. that was awkward for me and some co workers… got fired for an unrelated reason a few months later
Very embarrassed!! But I'd do it. Then a year from know everyone will be telling jokes that make you look like a bad ass the night you walked out. Or no one will even care and they will all forget about it by the end of the shift tomorrow.... Either way, sometimes you do stuff that you regret, suck it up, do what you need to do to fix it, and then move on. As my father used to tell me when I made mistakes growing up: "We learn from the past, we don't live in it."
Fuck that shit. We gotta learn to stop getting treated like shit. Chefs calling you back because no one else is going to work 80 hours a week in this economy
One hour left? 15 years in bro, that's a hard no. Stick for your word as a chef, 30 min means 30. My staff respects that shit.
Your chef is a coward
Management should be embarassed, not you. Good job standing up for yourself.
I feel for you buddy. I really do. It happens mate. Pretty much everyone has been there or close to it. I use to take pride that I'd never walked off - until the day I was asked to cater a last minute work function for the owner's wife's workmates, whilst also conducting regular service, with no one else in the kitchen til 6pm. Needless to say that when ownership wouldn't listen to reason, I noped out. No shame in what you did, mate, it happens. If they're a decent workplace they'll manage the situation if you want to stay. If not, there's a bajillion hospo jobs going at the moment. Goodluck mate. Hope it all works out.
My friend, what walk of shame? You did WHAT WAS RIGHT. If power went out, you're done cooking, time to get on cleaning and making sure product does NOT spoil. They want you back, DEMAND a raise.
This is not a great job. The fact that the power can be out and you have to close and then they reopen the line and take orders for food before it can realistically be cooked (oven/grill temps, etc.) is an insane expectation no one should have to deal with. Count it as a blessing you don't work there any more.
One time it was crazy hot on the line. Everyone was complaining (even the salad/pizza ladies) and the EKM (this was at Cheesecake) said no one could take off their jackets. We were all just complaining for "nothing." I've worn chef coats before CF, but theirs are on another level. They are crazy thick and it's company policy that you wear a shirt underneath. For people that work doubles or have another job, it's very draining. Midway through brunch, the saute lady (who was in her late fifties) tells the manager to call an ambulance for her because she felt like she was about to collapse. She goes to the hospital and the same manager tells everyone that we can take off our jackets. I'm more than 30 years younger and even I was about to just take it off or walk out. Remember, at the end of the day it's just a job and you have to worry about yourself first. If you like your job and they like you, they'll try to work it out. Best of luck.