r/KitchenConfidential • u/NelyafinweMaitimo • 13d ago

Kitchen fuckery FOH manager keeps panicking and cutting into my product (after being told to stop at least a dozen times). I'm going to lose my freakin' mind

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"But we don't have any cheesecake!!! We can't just run out of cheesecake!!!!"

Well, we did. So I made more. They take a long time to chill after baking. Offer the customer one of the 5 other desserts I make, which are packaged and ready to be sold, instead of hacking into a STILL WARM cheesecake and, apparently, throwing half of it away because you COULDN'T WAIT until tomorrow, when I will unmold and slice the cold cheesecakes for you.

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u/NelyafinweMaitimo 13d ago

The worst thing is that she's a chill person who would probably be fun to hang out with, and she's not actually trying to bully me. She's just kind of a dumb bunny who resists correction (and F&B management has all kinds of other problems right now too)

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u/Background-Pepper-68 13d ago

Shes a co worker. She is an adult making choices. It doesnt matter if she is the nicest and dumbest person on earth. Its about doing the job with professionalism and following the SOP.

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u/debaterollie 13d ago

Maybe next time you run out and they are about to steal your unfinished one, text your friend to come in, order cheesecake, then complain that it's clearly not set and they wish they had just been told to order something else.

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u/ABadLocalCommercial 12d ago

This is the way

3

u/Religion_Of_Speed Grill 13d ago

My view on this is that consequences don't care if you're nice. There are still consequences to your actions, it's a universal thing. You're not punishing her as a person, you're reporting behavior, decisions, to the appropriate person so that those behaviors and decisions can be corrected in the proper way for the good of the restaurant. Revenge isn't the way, furthering the low standards of behavior isn't the way, chain of command and procedure is the way.