Manager Pushes Their Mistake Onto Dishwasher, Staff Quits, Restaurant Has To Close

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  • 01
    Font - Posted by u/balles_de_acier 13 hours ago O 2 6 4 37 2 O Schedule me for evening shift? Make certain you know what you're doing. oc L A couple of recent stories reminded me of something that happened way back when. I was a teenager, and had a job at a hotel, as a busboy in a coffee shop. We had about 95 seats, and on a Saturday and Sunday we would do about 400 covers. It was busy, but I was good. After noon, things would slow down, so I would jump into the dish pit and help them catch up.
  • 02
    Font - One Sunday, the Back of House Manager and the General Manager were having lunch, and they called me over. They asked me to take the next Saturday's evening shift in the dish pit. I reminded them that weekends were pretty busy, and they would have a problem if I wasn't bussing on breakfast. They told me they would get someone to cover bussing, but they really needed me in the dish pit that Saturday night. I agreed, but told them that I would need to leave at 11pm on the dot, as I relied on
  • 03
    Font - I showed up at 3pm to absolute chaos. Guess who they had cover bussing? That's right, the dishwasher. The pit was absolutely stacked with dishes...and then I found out why they needed me on that shift. Banquets and the Coffee Shop used the same glassware, plates and cutlery, and there was a massive banquet going on upstairs. When I got there the cook line and the Banquet crew were going nuts, prepping and setting up tons of centerpieces, place settings, that sort of thing. We had bussing
  • 04
    Font - The Back of House manager kept yelling at me. "I need more forks right now!!" and I was fishing through the dozens of buspans from day shift trying to get him the stuff he needed. It took a while, but I managed to it for him. I took it with a grain of salt, since he was actually a pretty good guy, just stressed to the max. Finally the banquet stuff all went upstairs and I could clear the backlog. It took me until about 8pm. Then...nothing. There was about 400 people attending this banquet
  • 05
    Font - Sure enough, it was about 10pm when the parade of Banquet Bozos started wheeling cart after cart of dirty dishes in by the pit. There were tons of them, 30 or 40 at least, and none of the bus tubs were sorted. It was all just tossed in. They weren't even scraped into the trash, there was leftover food on lots of the plates. Just before 11pm, I see the Back of House Manager talking to his crew, and I went up to him, I was really pissed off. "What the hell am I supposed to do here?" I asked
  • 06
    Font - "There's no time. I leave in 15 minutes, remember?" "Well, you'll just have to stay late." "I can't. I have a bus to catch. If I miss it, I miss my connection, and that's the last bus. So, no, I am leaving, and I told you that last week." He starts getting irate, and I just took off my apron and left without a word.
  • 07
    Font - The next weekend, I arrive for my busboy shift and I get called into the General Manager's office, the Back of House Manager was there, and the General Manager is asking me why I abandoned the dish pit in such chaos. As it turns out, nobody on the Banquet crew would work the pit, and in the morning, there was nowhere near enough dishware and cutlery for the coffee shop. The dishwasher they had covering took one look at the hell in back and quit on the spot. They had to close the coffee sh
  • 08
    Font - The General Manager looked at the Back of House Manager and asked him what time they served the meals. 6pm. "So you're telling me that your crew took over 3 hours to roll the dishes back downstairs, and you didn't do anything about it? What they hell were they doing? Why didn't you assign one or two to push the carts?" Then I pointed out that all the carts weren't sorted, and that the plates weren't even scraped. The Back of House Manager gave me the stink-eye, and the General Manager exc
  • 09
    Font - The following weekend I came in, and there was a big notice targeted at the Banquet guys. All buspans were to contain only one item, one pan for dinner plates, one pan for side plates, one pan for glassware, another for cutlery. All dishes were to be in the dish pit no later than 15 minutes after being pulled from the table. All plates were to be scraped of excess food waste before going in the pan. The Banquet crew was pissed that they actually had to do their jobs, and the Back of House
  • 10
    Font - nerdwine 11 hr. ago Above how delicious this MC is, we're again shown so clearly how the 'lowest guy on the totem pole' is so critical to the whole operation. What happened when the dishwasher left? The place closed. Yet, they treated you with such little respect. Everyone is essential in this kind of environment, and I think it's incredible that you saw the issue ahead of time, brought up the issue, and dealt with the fallout better than the supposed manager did.

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