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Your Job

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Lord Morgue

03:20 / 20.06.04

My morning dump today was bright green, no shiznit. I did have some kind of pasta dish last night that seemed to be 90% peas, but you'd think the green-ness would be leeched out of them by the time they'd been through your system, what with acid and enzymes and all, but really, god knows what they put in them to make them green these days. Or it might be all that expired pineapple juice I drank.
Oh, my JOB job! I thought you meant a jobby jobby plop plop.

Nobody's girl

08:01 / 20.06.04

My brother did a few years as a Chef. He gave it up after reaching the end of his tether from all the hassle he got.

He claims that the loud, agressive Head Chef's are much better than the quiet, passive-agressive Head Chef's. "You just have to deal with it later when they get drunk and bitter about how you fucked up the carrots."

Either way, he put me right off working in a kitchen with the now all too familiar tales of knives being thrown around and such. A woman I met on holiday worked as a Chef in London (can't remember where) and she told me horrific tales of the constant sexism she had to endure, which my brother confirmed were fairly routine in the kitchens he worked at too.
Does anyone ever take these abusive employees/employers to tribunals? From the sounds of it behaviour that would get most people sacked on the spot are routinely tolerated in kitchens.

Whisky Priestess

14:33 / 20.06.04

I think the creative professsions (acting, writing, art of any sort, cooking), are more tolerant of what some call "creative temperament", and others call "acting like a fucking loon."

I've waitressed quite a bit in various pubs/bars but the floor staff don't usually get the brunt of it unless the chef's on his/her own. The only time a chef went off the deep end at me for no reason was when I was serving at a pub in Edinburgh, and fortunately the other staff had pre-warned me that he had just lost his pregnant wife to cancer. Poor, poor bastard ... I was just amazed he managed to hold it together at all.

VonKobra,Scuttling&Slithering

14:54 / 20.06.04

When I was a wee Chef de Partie, my Sous was fired for (and it's very important we get the order right here...)

1) nicking 10 grand worth of stock from the walk-in;
2) so far he'd forced 9 waitresses to give him oral sex in the Dry Store, threatening them with dismissal and"I'll make your life hard."

It was only the 9th girl who had finally complained to Management.

This gives you some idea of the levels of sexism and abuse tolerated in our industry. It's mostly fear I suppose.

D Terminator XXXIII

15:51 / 20.06.04

I have just finished HF - which is this thing that you have to have done, before you can apply to University.

Now, in order to pay for var. things, I am going to work for a year, and have just started delivering newspapers. It coincided with a total change in lifestyle (No more smoking! No more drinking! And trying out the wai says diet again), so, so far I'm tolly fine. I am working in var. factories also, mostly for the heavy work load, but will soon find something better paying and more rewarding.

It helps put displine, this paperboy shtick, it does.

alas

17:38 / 20.06.04

Professor at one of those "small liberal arts colleges in the midwest" (U.S.) that are so regularly alluded to in the Penthouse Forum. I am headed into a sabbatical, having just gotten tenure and promotion, so I love my job. Annoyingly so, at the moment. But as soon as I have to go back to reading 120 essays in one weekend by a bunch of snarky apathetic 18-22 year olds again I will remember the downside...

But can very much relate to Ganesh's point (the majority of clinicians have little or no genuine interest in pushing back the boundaries of medical science - just being a half-decent doctor - but there's enormous peer-pressure to produce crappy research solely to enhance one's CV). The same is so very true of academe, generally . . .

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