First off, hi =) I'm a culinary school grad and I'm interning (read: cheap labor) at a restaurant in Hilton Head Island. We've got 3 stations, grill, saute & fry. I run the grill & fry when they need me but I don't run the saute because I wasn't taught it. I should also point out that I'm leaving in 2 months. I'm ****ing (are curse words allowed here?) frustrated with my co-workers. I'm working for a chef who was a near sous-chef in Boulud's restaurant in Palm Beach but doesn't give a rats ass about his job now. He constantly goes out to smoke weed, he doesn't stand up to the front of the house. When I ask him things on how to improve my technique, he NEVER gives me a straight answer. Most of the time, it's all derogatory/sexual terms. He's also SUPER dirty and when it comes to the end of the night, he'll either go to his office and read the paper or go to the bathroom and take a dump for 30 minutes. He'll end up telling me to clean his mess and I'll do it because the way I was taught was to always obey the chef. I'm working with a line-cook who thinks he's the **** 'cause he can run the 3 stations we've got in this kitchen (I can do the same BTW, if I was trained to do so). He's ****ing 2-faced and he's so arrogant. During service last night there was a complication about an order. I was talking to the server who was across the pass and the server told me what she wanted and when I was calling him to tell him what the server wanted, he said "I heard you, damnit, I'm not deaf." I just wanted to ****ing burst out and tell him that I wouldn't have told him if he had told me that he heard it in the 1st place. Then I'm working with a new guy who messes up my station and just doesn't listen. He doesn't read the tickets and I end up getting blamed for it. Like last night, after the rush, I switched with him to train him on the grill and I moved to the fry and we had a ticket for 3 rib eyes. 1 MR, 1 M, 1 MW. Along with that ticket was a sirloin MR. All those was for the grill. I told him what he needed, so he puts the 3 REs on the grill. I tell him the ticket again, because obviously, he's still missing the sirloin. Now we've got a 2nd ticket for a rare filet. I call it out. He STILL doesn't put it on the grill. I call it out for the 3rd time and FINALLY he puts the sirloin on the grill. But not the filet. To make the long story short, I got blamed for it. I also think dude might be deaf. Along with the fry station is the steamer (used for crab legs) and steam table (sauces, veg, rice, potato). The steamer'll ring LOUD when: 1. it's out of water 2. the timer's out So last night, during service, the alarm goes off. Noticeably. But what does this guy do? He just stands there. He doesn't do anything, he doesn't even look at the steamer. I mean, I've already told him before, how many times to I have to do this? I end up baby-sitting the rest of the night. Also, both of them don't clean. I mean, their station is always ****ing filthy. The 1st co-worker I told you about cleans, but it's still filthy. The 2nd ****s my station up. He uses my cutting board to cut broccoli where in the end, the little florets are all over my station. I tell him to clean it after he's done and he says "yeah, okay", but when I come back, all he's done is wipe the board, not the station. Then we've got a GM who I KNOW steals from the restaurant. There was 1 time during the slow season when he came in and told me that he wanted to save money. So he comes in through the kitchen door like a bull. Tells me to think of 3 ways to save money. After telling me this, he grabs 2 filets, 1 rib-eye and a salmon and puts it on the grill. When I asked him what it's for, he says that he's "****ing hungry". Also, the entire front house gets free drinks off the bar at the end of the night. Not the kitchen staff though. Since summer's coming and I'm leaving, the chef hired a new worker. A girl. And what he'll do is just keep the girl in his section (saute) ALL NIGHT LONG. Since we're getting busier now, we can use that fourth person to maybe help whoever's in the weeds to plate up the food but he doesn't. She's been working for 2 weeks now and in those 2 weeks, he's scheduled himself and the girl the same days off when we could have used her when there was only 3 of us working. So what could have happened was worker #1 on the saute, new girl on the fry (since it's just so simple) and worker #2 on the grill with me teaching him how to run it. Am I being too passive here? Should I snap on them and tell them to shut the **** up and do their job? I just don't understand how 2 people can't give a rat's ass about cooking when I, a ****ing INTERN who gets $20 A DAY (yes, 100 a week, 400 a month) does more work than these guys do and can't follow my example. Sorry for the rant.
