Hospitality as a whole preys on, young people needing money and older people, needing status.
(While I say our/we, I have left the industry after 17 years).
We hire the cheapest students to scrub dishes and carry food, for the lowest possible we can. If they argue, then we replace them with the ever available student market.
We will hire the lowest bidding chef's , from any region, as long as they can cook the dishes, and if they argue or want a raise, we will replace them with the ever available students/new visa holders.
I was lucky, I met people and got out of the direct cooking business. Despitr getting out of the business, I had my first stomach ulcers at 24, a friend of mine had a heart attack at 25, and too many friends to note have been driven to drug use.
I'm resisting the urge to be bitter here btw :-p
Oh for the record, I worked (at a high rank), for some of the top restaurants in Australia. Also it's not just aus, I see the same thing in Japan.
Abuse in hospitality, not sure I can actually say anything about this except : yes, constant.
I have seen it from the female chef's, walking behind people with a wooden spoon and trying to jam it in their arse, to kitchen hands having hot pans thrown at them for being too slow. It's not a one off, and it's not infrequent.
I just hope a few of you guys think about this, next time you order a meal.
>>We hire the cheapest students to scrub dishes and carry food, for the lowest possible we can. If they argue, then we replace them with the ever available student market.
When I visited US I once has a small chat with a Indian student studying in the US. From what I heard an entire range of restaurants and grocery stores in the US run on super cheap slave wage labor, who work without complain. There is no scope to complain actually because there is always the next batch of those ever available student labor that could replace you.
Hospitality as a whole preys on, young people needing money and older people, needing status.
(While I say our/we, I have left the industry after 17 years).
We hire the cheapest students to scrub dishes and carry food, for the lowest possible we can. If they argue, then we replace them with the ever available student market.
We will hire the lowest bidding chef's , from any region, as long as they can cook the dishes, and if they argue or want a raise, we will replace them with the ever available students/new visa holders.
I was lucky, I met people and got out of the direct cooking business. Despitr getting out of the business, I had my first stomach ulcers at 24, a friend of mine had a heart attack at 25, and too many friends to note have been driven to drug use.
I'm resisting the urge to be bitter here btw :-p
Oh for the record, I worked (at a high rank), for some of the top restaurants in Australia. Also it's not just aus, I see the same thing in Japan.
Abuse in hospitality, not sure I can actually say anything about this except : yes, constant.
I have seen it from the female chef's, walking behind people with a wooden spoon and trying to jam it in their arse, to kitchen hands having hot pans thrown at them for being too slow. It's not a one off, and it's not infrequent.
I just hope a few of you guys think about this, next time you order a meal.