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Aug. 25th, 2021 11:38 pmThe (newly promoted) Executive Chef at work wants to talk about the size of our marble rye rolls again.
I am very tired of hearing, every single time we/I make a thing, that there is something wrong with it. Last time it was biscuits; this time it's the marble rye. And honestly, I only say "we" because of the time that I suspect kicked off the marble rye thing, which is the first time in ages I didn't shape it personally and gave the wrong advice to my coworker as to what size to roll them, following which we had complaints about the size of the rolls.
Last weekend, I talked to my coworker, and we pulled all the marble rye rolls we had in stock for the Big Cooking Boss to look over, and approve or disapprove of their use. He approved the most recent batch of rolls, and declared the batch before it usable. I thanked him for his time, and told him we'd be using the just-barely-too-small batch up before getting to the good batch, because it was older and he'd approved them for use.
Today I was informed that he wants to observe and possibly demonstrate rolling technique tomorrow when I set down to shaping the marble rye rolls.
...
God dammit, I thought we were done with this shit! Is this a communication problem? Because I'm trying to ask you what you expect from these rolls, and I thought you said they were good, but now it seems like you don't think so after all? Do you just want us to go to the way they were before I gave my coworker bad advice? Because we can do that! You just have to fucking say so!
In other news, I talked to a friend on Tuesday about jobs available at his company. He told me there were 95 open positions, and helped me narrow the list down to a handful I would be qualified for. I've since narrowed the handful down farther to jobs I think I would be interested in/feel capable of, and hope to start the actual applying process in the next couple of days. I've let at least a few of my compatriots at the hotel know of my intentions, and Teacher Coworker commented that she's not terribly surprised; the food industry is very rough on people.* I made it around eight years, which I feel is a pretty respectable amount of time, but I don't think I can keep it up. I'll be there with bells on for any efforts to improve the food industry, though.
* Yes, my first thought was the "chews them up and spits them out" idiom, I'm sure you're not surprised.
I am very tired of hearing, every single time we/I make a thing, that there is something wrong with it. Last time it was biscuits; this time it's the marble rye. And honestly, I only say "we" because of the time that I suspect kicked off the marble rye thing, which is the first time in ages I didn't shape it personally and gave the wrong advice to my coworker as to what size to roll them, following which we had complaints about the size of the rolls.
Last weekend, I talked to my coworker, and we pulled all the marble rye rolls we had in stock for the Big Cooking Boss to look over, and approve or disapprove of their use. He approved the most recent batch of rolls, and declared the batch before it usable. I thanked him for his time, and told him we'd be using the just-barely-too-small batch up before getting to the good batch, because it was older and he'd approved them for use.
Today I was informed that he wants to observe and possibly demonstrate rolling technique tomorrow when I set down to shaping the marble rye rolls.
...
God dammit, I thought we were done with this shit! Is this a communication problem? Because I'm trying to ask you what you expect from these rolls, and I thought you said they were good, but now it seems like you don't think so after all? Do you just want us to go to the way they were before I gave my coworker bad advice? Because we can do that! You just have to fucking say so!
In other news, I talked to a friend on Tuesday about jobs available at his company. He told me there were 95 open positions, and helped me narrow the list down to a handful I would be qualified for. I've since narrowed the handful down farther to jobs I think I would be interested in/feel capable of, and hope to start the actual applying process in the next couple of days. I've let at least a few of my compatriots at the hotel know of my intentions, and Teacher Coworker commented that she's not terribly surprised; the food industry is very rough on people.* I made it around eight years, which I feel is a pretty respectable amount of time, but I don't think I can keep it up. I'll be there with bells on for any efforts to improve the food industry, though.
* Yes, my first thought was the "chews them up and spits them out" idiom, I'm sure you're not surprised.
