A Pissed off cook

Establishment: bellevue club

Location: bellevue

They really get off on"laying people off" = envelope stating that your work hours would decrease. And they also like to talk about who they like to fire.

If you are a cook with any kind of skill who wants to move up, stay far away.

The sous chefs have been there for ten years, Paul the Chef for the most part is a pretty good guy.

All I can say about Jenn$$$er is she works so hard she dosnt even wear an apron…..Maybe saying hello, or actually getting to know your crew would hel[p your so called"management style"

The poor sous chefs are actually going to have to pull some line shifts.

Boo Hoo. Maybe youn will actually see what it is like to work for a living.

Good luck. Guess your computers going to be lonely for awhle. And also your cookbooks where you steal all "your" speciials from.

Run far away

Listening to your staffs concerns would help. They are what makes you!

I spent 4 months there and never even got as much as a thank you.

Im really not a Union Guy, but this place needs one more than anywhere. so that each employee can get equal and fair treatment. Thats the way it should be Union or no Union. Hope Local 8 sees u soon

 

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Comments

Im confused as to what you are even really complaining about. Is it you didn’t get a thank you while you worked there? i didn’t know employees needed their hands held like lil children

You worked 4 months and no thank you?!
Boo freakin’ hoo.
You don’t even matter for 6 weeks anyway, that’s the time you need to prove yourself.
What did you do that merits a thank you?
Show up on time?
Work your @$$ off?
Yeah, so did everyone else.
When did it become all about you?

I worked at the Bellevue Club for one year and then was fired. I completely agree with the original post. The sous chefs are lazy and sit on the computer all day. The owner of the club is a passive aggresive jerk who loves to fire employees. Jennifer the sous chef is one of the most unplesant individuals I ever met. Stay away from this olace like the plague!!!!

Nobody is asking to get there freaking hand held you snide rude thing.

Simple personell skills are what I am talking about.
like saying hello. How was your day off, you know, mgmt 101.

Who would I be proving myself to anyway. The sous are in front of a computer all day long anyway.
It is normal to say thank you and goodnite to people unless you are socially inept. and think you are above it.

And Jennifer, you would not last ten minutes at any kitchen outside the Club. Your snide attitude, and general demeanor would shy anyone away from doing anything for you.
You are a one woman show. You have no idea what the word TEAM means.
And by the way. everyone there hates you.

God after thinking about his place it dosnt even merit me wasting my time.
Good job on keeping all the mexicans in pOlaris.

That is really a secure way to know you will absouletly not have to work at all.

I do have to reiterate that these guys steal all there ideas from other restaurants and cookbooks. You have no soul and no passion.

Worst

10 hour shifts and no meal break equals illegal

tHE DAYS OF SEXUAL HARASSEMENT ARE ALSO OVER mmmaaaaattttt

I had drinner at this place with family.

For the price it was actually the worst meal ever. Why is it so expensive?
I would compare it to a TGI fridays.

Stale buns on the burger.
Seasonless fries.
the most bland pasta I have ever tasted.
Whoever that waitress is, Philipino maybe, kind of young.
You have the wort attitude ever.

Perhaps I have been lucky. I have cooked in many restaurants, and never had a jerky boss.

If you worked hard, they would say thank you.

It amazes me how two little simple words can make all the difference, in an employees mind.

Respect is a two-way thing.

Perhaps I am wrong, but if Thomas Keller can take the time to know my name after only working for him for a week, that impresses the shite out of me.

The man is GOD to cooks, and if he can show a professional demeanor, than so can most other people.

Paul is gay and a POS! He fired me and I didn’t even work in the kitchen! Yes this place is well known for a high turn overs! I worked there 3 years and saw a least a dozen or more employees get fired. Fuck you Paul!

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