Some of you may take great offense to what I write while others will see my side. I am not “God’s gift” to this type of work, though will say, I am damn good at it. I would confidently rank myself in the top 5% of the hundreds upon hundreds of co-workers, including managers, I have had the pleasure and disgust of working for and with.
I sincerely hope those of you reading will enjoy the information, with some, or maybe most of you, being able to relate. Again, this is purely for entertainment and I repeat, what I document will be 100% true.
Some basic background on myself. I have been working in the foodservice industry for over 20 years. This may not sound like much to some, but I feel it’s a decent amount of time to insert my stories and opinions. I will also note that my time in the field is limited to cities of less than 100,000 in population. The types of specific environments I have worked in are Ma and Pa establishments and franchise restaurants, some privately owned and others being corporate. I have held positions starting from minimum wage all the way up to the highest paid employee of a multi-million dollar franchise (minus the owner). I will also state that I have only been a “back of the house” worker, as I absolutely refuse to deal with the general public unless it is entirely necessary.
I recently accepted a position in a new franchise after swearing off this industry forever over 5 years ago. I basically said, “**** this type of work”, and told myself I was never going back. I re-enrolled in College and completed my degree, including an additional, and began my new career. We’ll get to that part of my story another time. I just wanted to get out that I’m back to being a line cook and maybe that’s why I felt the desire to write something public about it.
To be continued…
