If you’ve followed either of my blogs for the last couple of weeks or so, you know that I received something of a promotion recently—that of a “shift lead” position. It’s kind of a manager position without quite all the responsibilities. One nice thing I’ve noticed is that I’m not usually tied down to any one place. I can go see if other positions need help, or work on some other needed side project.
For example, in the last couple of days, I sat and ground up a bunch of day-old frozen biscuits and cornbread muffins. These are mixed together, along with spices to make the cornbread dressing for Thanksgiving. Next week, I work along with one of the other cooks on a couple of overnight shifts in order to slice several hundred pounds of turkey and bake a couple hundred pies for Thanksgiving, along with cooking many pounds of green beans. One batch of green beans we cook uses six #10 cans (roughly 6 lbs each) of green beans. And we’ll be cooking some 17 cases like that—just for Thanksgiving. It’s traditionally the biggest day of the year sales-wise.
Anyway, in the shift lead position, I help to make the next shift’s production charts, for what the backup cook needs to make for the shift’s business, as well as prepping for some of the next day’s needs. Also, popping in to help in different capacities, I am starting to see some things from a different perspective. It’s certainly different to have people come up to me with some questions that, as just a grill cook, I never had to answer before.
Whereas before, I used the computer terminals to just clock in and out, now I have the capability to do pretty much anything a manager can do in the system. One benefit of shift lead, besides the extra couple of bucks an hour when working as shift lead, I get one complimentary meal. Now, I am able to ring up my own food and discount it off. Whenever a meal ticket prints out, it has the server’s name on it. It is quite bizarre to see my name in the place of the server, since it was rung up using my ID. It’s not that I want to be a server, but it is different for my name to appear on a meal ticket.
I’m not sure of the exact reason why, but I’ve been noticing more lately how much certain co-workers of mine get on my nerves, and it’s not in any one particular spot. I hear others talking about so-and-so’s utter rudeness, or this other employee yelling about something petty and stupid. Even managers have certain workers who drive them bonkers with their bad attitudes, entitled mentalities or constant whining about trivial shit. I know, drama is in every workplace in all types of businesses (I’ve seen drama for a short time I was doing my pharmacy tech externship a few years ago), but restaurant drama is something else. Even fast food worker drama is different than a kitchen. You know how chefs yell at each other on Hell’s Kitchen? I’ve seen times at work that compare to that, though usually it’s not quite that bad.