My pain runs deep. My acne has never left my face. My memories of adolescence are riddled with the smell of chicken tenders and Vanilla Shakes. I have seen the creatures that live at bottom of the dumpster. I have seen the rat by the soda machine. I have seen dead frogs in the fresh salad lettuce. I have seen undercooked meat served to children and I have seen bags of trash piled higher than I stand as they lay less than 3 feet from the hamburger meat. I am the DISGRUNTLED EX-BURGER KING EMPLOYEE!
Ok, that would probably describe it. Did I mention it’s hosted on geocities, which I had no idea was still alive? Or that it greets you with an awesome dialog box?
Dude, sounds like this prick should get off his ass and clean up his store. You know, do the shit they were ostensibly being paid for.
We all have work experiences ingrained in us. That’s how life is. Sometimes I can’t get to sleep thinking about common spiels I had to give in my job at a call center, but that’s just life. Not taking out the trash in your kitchen, though, that’s just being lazy. Take some ownership over your job. It’s not something being done to you…
What incentive does he have to do that though? The company treats him like hes disposable, which he may or may not be, and gives him a narrow set of duties which may not have included cleaning up the garbage can. Hell if he did start doing work cleaning up the building he may very well have gotten in trouble because he wasn’t minding the fry station or some such. Besides places like this pay you to meet the minimum, not exceed it, and don’t care if you do anyway. A job recommendation from his boss there wouldn’t mean shit either, as I’ve found well out on my own.
Well, he he can’t be bothered to correct problems well within his power to do so than I have absolutely no interest in listening to his complaints. Gee, could have done your job well, but instead you stood there watching the place deteriorate and I should give a damn about your “trauma” why? And I’ll be assed if anyone was going to bust his chops for taking out the trash!
I will only say that in every food service and food production job I’ve ever had there were things that someone unfamiliar with how food is actually made would fine concerning. That’s not to say that there aren’t food safety standards that have to be followed, but as a show like “Kitchen Nightmares” proves (among other things) your food is rarely coming from the ideal situation. Which is why you should make more of it yourself.
Also, Jason is hardly an unbiased observer or commentator when it comes to anything meat releated. ;-)
I chuckled at the page, and I say this as someone who worked at BK for three years in high school. It was my first job too and my experience is in many ways a complete mirror image of that page. The page author got a pay cut when things were bad, I got a 10% raise once when they raised the new-hire rate and gave all existing employees raises to keep them from getting upset over making the same as they new hires. I had a manager like the Boovin he described, but I was instrumental in getting him canned. I never saw any dead animals in the kitchen or food though, except once a bag of lettuce had bugs. We threw it away.
I was a materiels manager for a national company that serviced food equipment for about a year and a half. I went into it with shit for experience in foodservice, but after a year of talking to the actual service techs every day, I came away with a pretty distinct idea of what to avoid.
A month in to working there and I swore off Friendly’s. I haven’t been back since.
I find, dear reader, that I have grown accustomed to the hectic pace of food servitude… I have succeeded in initiating several work-saving methods.
I have taken to arriving one hour later than I am expected. Therefore, I am far more rested and refreshed when I do arrive, and I avoid that bleak first hour of the working day during which my still sluggish senses and body make every chore a penance. I find that in arriving later, the work which I do perform is of a much higher quality.
My innovation in connection with the deep-fat fryer must remain secret for the moment, for it is rather revolutionary.