Pots and Pans means work
May. 22nd, 2009 11:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crazyfurriesToday I wish to expression something.
Madness, yes sheer madness, partially at myself for getting flustered at the start of the summer rush, but also at my new salad/app coworker.
Yeah, you're cute, I'll give you that, but despite your previous experience at Dairy Queen, I do have to ask where your common sense IS.
Remember that section of our top-cooler I called the pizza station? And how all those veggies I had you cut up were PIZZA toppings? That's right, good. So. Dear coworker with bad taste in hip hop, why did you think you were being clever when you put all those veggies in the LOWER mini-fridge shelves?
Or how about those five times I had to tell you to stop adding flour to the pizza dough when we were rolling it out? Even ZEKE the head chef came up and gave you a lecture and demonstration. And I still had to re-knead and fix the balls of pizza dough you made after that. >m< At least you were wise in your selection of where to put the spare trays of dough, you were very quick to pick up on the metal tray going on the bottom shelves in the walk-in. Good job.
Also? Your hands are covered in warts. This is important, and tomorrow for banquet? Just wear the same pair of gloves, and use the sani bucket on them frequently, instead of going through 10 pairs in 7 hours. And keep wearing gloves after you get the warts burnt off, just incase.
I'll give you that today was your first day working salad, and last week was your first time working a banquet, but please, I'm hoping next week when I start training you again, you'll remember everything I showed you tonight.
*starts making plans for top cooler management and lower cooler organization*
We'll also find out who has been throwing out our lil ramikins, because we should not be down to a dozen, since at the end of last summer we had over 60 of those.
Important things to do tomorrow: Get lots of spoons at the station, and cut up veggies for farmer's market platter and restock everything for the salads.
Madness, yes sheer madness, partially at myself for getting flustered at the start of the summer rush, but also at my new salad/app coworker.
Yeah, you're cute, I'll give you that, but despite your previous experience at Dairy Queen, I do have to ask where your common sense IS.
Remember that section of our top-cooler I called the pizza station? And how all those veggies I had you cut up were PIZZA toppings? That's right, good. So. Dear coworker with bad taste in hip hop, why did you think you were being clever when you put all those veggies in the LOWER mini-fridge shelves?
Or how about those five times I had to tell you to stop adding flour to the pizza dough when we were rolling it out? Even ZEKE the head chef came up and gave you a lecture and demonstration. And I still had to re-knead and fix the balls of pizza dough you made after that. >m< At least you were wise in your selection of where to put the spare trays of dough, you were very quick to pick up on the metal tray going on the bottom shelves in the walk-in. Good job.
Also? Your hands are covered in warts. This is important, and tomorrow for banquet? Just wear the same pair of gloves, and use the sani bucket on them frequently, instead of going through 10 pairs in 7 hours. And keep wearing gloves after you get the warts burnt off, just incase.
I'll give you that today was your first day working salad, and last week was your first time working a banquet, but please, I'm hoping next week when I start training you again, you'll remember everything I showed you tonight.
*starts making plans for top cooler management and lower cooler organization*
We'll also find out who has been throwing out our lil ramikins, because we should not be down to a dozen, since at the end of last summer we had over 60 of those.
Important things to do tomorrow: Get lots of spoons at the station, and cut up veggies for farmer's market platter and restock everything for the salads.
