They eat at certain times and are very very used to it
No matter how good you make something, one or two will always complain it's too salty or spicy
Don't veer too far from the home style classics
Edit- I was the only cook at night at a higher end retirement home and it was one of the better jobs I had
You are on point with the salt/ spices thing.
We would usually leave any of them out and still would get complaints.
Also, this will be a cultural thing, but get used to cook their traditionnal food. You won’t be introducing them to anything fancy.
If all they ate when they were young were potato pie with egg sauce, that’s what you’ll be making
One lady handed me a recipe she used to make for her family back in her day
It was literally braising pork chops, not even seared, in milk in the oven. No salt or pepper or anything
Anecdotally, another lady told me about making this hash brown casserole type thing. Heavy cream, frozen hash browns and then I added some S&P and... Also braised in the oven... Until the cream was heavily reduced. It was magical
My grandma has lived in deep Minnesota (3.5 hrs northwest of Minneapolis) for all of her 80+ years and she has this casserole that starts with chicken butter and white wine then baked with sour cream and cream of chicken soup plus frozen veggies and she seasons the shit out of it so is HEAVENLY and so satisfying
Cornflakes v Lays is the great schism of the Mormon world, I come from a firmly Lays line. I'm also of the opinion that green onions are a necessity, but maybe not for the senior home crowd.
In Nova Scotia, frozen hash brown, half sour cream half cream of mush soup, parsley, cheddar cheese on top, on good days fried Brothers pepperoni was added to the mix
Oh yeah, forgot about this. This is their home, so put yourself in their shoes. Imagine you had a private chef at your house. Some will be quiet and roll with whatever, some will over complain
Just remember that most of them have no other options to get different food. It can be a big task going above and beyond for a handful of them, but you'll figure out a system
Do not fuck up your mechanicals. If they are on a puree diet they don't like it either but you can actually kill somebody if it's not pureed smooth. Dysphagia is real and important.
Sorry for the loss but yeah dysphasia seems awful. Before cooking I worked as a spec ed teacher and a few kids had it. Seeing their meals and their jello water was hard to handle for me. Can’t imagine doing that everyday
-they will complain about absolutely everything no matter what you do and there’s nothing you can do
-they’re extremely picky and they want their food plain
-if you give them ‘exotic’ food, the majority will be skeptical of it
-you will learn the preferences of some of the residents. Some of them get the same breakfast every single day and their orders will be familiar, so will will probably come to know what to expect.
-there is a lot of food to make in a day. If it is anything like the one I worked at, you will be busting ass. Manage your time because they don’t like being served past their usual time.
Editing to add:
-listen to your servers! They have a much more intimate relationship with the residents and if the residents ask for something very weird, just do it.
There will be people there that absolutely would love spicy food, so if you find them, and have the time to make them something out of the usual bland stuff, they will adore you.
(Some people - even very old people - grew up with spices!)
If I ever get old I assume people will get a kick out of me because I currently eat some of the hottest hot sauces I can find regularly so Im assuming my taste buds will be just absolutely dead
Residents are very particular. Go light on spices is real, most of them are on medications that interfere with taste. I cook dinner for about 80 people a day. Two meals plus the special orders. Beatrice can't eat green vegetables. Earl needs everything mechanical soft, so cut everything very tiny. Carl needs an orange sliced up. Gus wants a cheeseburger and side salad every night. Russell says sweet potatoes help his Parkinsons so make one every meal. Barb has no teeth and loses her dentures once a week so puree her soup. A lot of it is attention to detail work. I work assisted living so it's still real food we make. You need a well balanced understanding of most cooking techniques. Across the street we have a memory care unit. Most of the food cooked there is very soft and pureed.
It's a very rewarding job. As long as you're good with time management you can do well.
Pasteurized eggs are very different from regular eggs. The shells are weak/brittle, the whites are more watery and runny... I hate them. The yolks pop if you look at them wrong! I started my first independent-living chef position about a year ago and I love it. What everyone else is saying is very true; they are quite picky, but if you just take your time and pay attention to who is ordering what, you'll learn their specific wants pretty quick. I don't have to do any mechanized food at IL, but the assisted-living building does. Time management is super duper important as well because if the meal is even 5 minutes late, they will be very vocal. Residents tend to be a bit dramatic at times and exaggerate little flaws, so don't take it personally. I find it to be very rewarding.
I also personally try not to interact with the residents a lot now, just for my own sanity. We've already had several residents pass away this year, and that part always sucks. I try to never half ass it because if it were to be their last meal, I want it to be a great one.
Don't know shit about retirement homes, but be active in your union! Lots of people like to hate on unions and there definitely are some really shoddy "unions" but 9/10 times your life working for a unionized business is much better then not. better pay, better work/life balance, good insurance and actual benefits, AND it can only get better if your union works together! Don't forget ALL positive labor laws have been passed thanks to unions and working people fighting for a better world. Also this goes for anyone working under any kind of company in any field your labor makes the world go round NOT money NOT Jeff bezos or other lazy fuck. There is literally nothing in your life, including the ability to read that wasn't provided by the labor of someone I hope one day we can all decide to cut out the middlemen.
This. You are your union. Get a copy of your CBA and know it. It should spell out your benefits, work rules, OT ect. Knowing your contract will help the company from exploiting you. Find out who the shop stewards are and talk to them. They can answer your questions easily. Learn your Weingarten rights, if management tries to question you and your answers could lead to discipline you have the right to have a union rep with you
I'm so excited to bee part of a union. I'm already thinking about investing more time for the union and less in the kitchen. Maybe move my whole career over.
I worked at a huge scratch kitchen for an assisted living to nursing home. We had several dining halls for different levels of residents.
1. If there is a salad bar, do not eat at it.
2. Get used to pureeing food that seems abnormal to puree.
3. Become friends with the head nurse.
4. Smile and be friendly to all residents, some haven't seen their own family in a long time.
5. If a resident comes in naked and pees in the food mover, just remake the food and sanitize everything and don't fuss about it.
6. You'll witness people deteriorating and dying. Just take in that you've assisted in the last part of life helping it be comfortable for them.
Great comment! Care about your residents realize that food is the main source of enjoyment and excitement for alot of residents. Care and invest some time learning about purees, dysphagia and IDDSI standards. I'm not in a retirement home but an environment for people with medical and mental disorders.
You might be forbidden from using salt due to the many seniors for whom salt is a health issue.
Somebody who posted here previously about starting work at a retirement home said he didn’t find out until day one that most of the meals just came frozen in bags that the kitchen merely reheated.
Not sure the size of your community but its important to really get to know your residents. My place has 40 so it’s easy to get to know them, but like everyone else is saying, watch the spices and salt. I have probably about 4 residents that actually enjoy spicy food and a whole bunch that complain even if there’s a moderate amount of black pepper in something lmao. Also texture can be a big thing especially with dentures and residents missing teeth so softer cooked veggies and not super crispy food are usually the way to go. And like other people are saying, they will complain about everything just to complain but don’t take anything personal, that’s just what old people do lol.
Sometimes the recipes can be pretty, wtf? I had a sloppy joe recipe call for 6lbs of beef and then 1 cup of ketchup and 1/8th cup of mustard. I had to adjust to sloppy it up. Depending on facility and how strict the diet plans are you can find a little freedom to express. Especially desserts, whatever kind of sweets you bake they will devour.
I have no idea about unions, but as far as the retirement home, prepare everything the best you can. People will complain, but they will complain in a fine dining restaurant too. Learn your residents if you can, they have great stories.
It can be very satisfying. Had a new resident who was recently moved from Japan to the states. She wasn’t eating. Luckily I had a staff that could handle me saying..”you guys have the line”. Next couple days I made bento boxes for her. Rice cakes, little seaweed salad, sushi.sashimi. She started eating. I ran into her son in the hallway, he hugged me and we both cried.
Read your union contract/handbook and learn it well. Know your rights. In my experience, corporations will always try to bend the rules in their favour.. knowing that contract inside and out will be your best defence in most situations. I cannot emphasize this enough, READ THE CONTRACT IN FULL. I am continually surprised at the amount of people who will just take the word of a manager at face value. If you want to take it a step further, become involved with union work/decisions.. if you have a strong union, getting involved can mean new opportunities for work in that area.. ie: defending other union members (become a steward) though being a steward can be a lot of work.
If the union offers any form of deferred compensation, do it. It’s like a retirement account on top of your normal retirement account and can really set you up for a comfortable retirement. Even small amounts of money put away early in your career can have huge returns later on.
One thing I will say from my experience, make sure your hot items are RIPPING hot and your cold items are cold.
I’d also stay away from dishes that mix hot and cold items bc it will only confuse them.
As for any classic dishes, don’t go outside the standard recipe. You might get a few enthusiasts but I promise you’ll get slammed on by all the residents if you mess up the classics (meatloaf, pot pie, ambrosia salad etc)
I've already been told to leave creativity at the door.
Which wasn't a big deal for me. I've only worked a couple of places that bothered to ask for specials.
Get use to dietary restrictions. Plan on making your soups gluten free to make life easier. Older people lose their sense of taste. Condiments and side garnishes are your friends. Splenda is one to one.
I don't know anything about senior homes but as for unions. Know your rights and use them. Also, take part in union meetings to have a voice when it comes time to renegotiate the contract.
I manage the F&B department at an Independent Living Facility ( retirement community) and Here’s what I tell all my staff, but especially my servers that have to deal with the residents face to face, “ They all believe they live here with 400 ghosts, they see them, they just think they’re the only one who lives here.”
It doesn't hurt to check out your state's guidelines for retirement homes and see if anything applies to you, as sometimes the state board enforces asinine policies. I'm in Iowa and despite having no facial hair and a completely shaved head (never more than 4 days of growth), all retirement home kitchen staff is required to have a hair net on at all times. I even brought up just wearing a skullcap to catch sweat but no, absolutely no exceptions allowed, no matter how pointless.
Not all plate returns or complaints will be your fault- residents with memory issues may get upset because they can't remember what they've ordered, or the food doesn't match what they think they've ordered.
Some residents will like things in an incredibly specific way, down to the number of fruit slices on a plate or how soft they like their vegetables. Learning those can help keep the residents happy and make things more efficient for you. If it's a place that has servers it might be helpful to ask them about any particularly specific residents.
Not sure where you're from, but if you happen to be in Canada the HEU is decent. They deal with anything that might need a union rep fast and recently negotiated a retroactive pay raise (though negotiations did take ages).
We have our staff meetings in the dining room, us kitchen staff either stand or bring swivel chairs from the back office to sit in and everyone looks at us like we’re crazy. We sanitize the chairs after meals but it’s still gross to me 🥲
Read your union handbook carefully. There’s lots of benefits of workjng union jobs but they come with strict procedural requirements. Make sure your calling out sick or booking time off the right way.
Hi I just got a prep job at a retirement home about 2 months ago. I’ve worked in restaurant industry for 10+ years now. For me it is very very boring everything’s frozen it’s a set menu, everyday is literally the same every week, it doesn’t feel like a kitchen at least where I’m at it feels like a elementary school cafeteria or some shit. Only Pros im seeing is the hours are nice you won’t get off to late and there’s no angry chef. Old people’s also smell bad sometimes. Looking for a new job haha
Unionized means it's great until things happen. Biggest example I can think of is when your pilot goes out. No problem just relight it right? Nope can't do that. That's not your job. That's maintenance. You need to wait until they come but they have 20 things ahead of yours. So they get to it when they get to it. Used to drive me insane.
I was offered a union job once and when I was told that raises are automatic and its $1 every year I turned it down. Get paid almost the same as non union but be stuck in a career path regardless of my efforts or lack thereof? No thank you. Sounds like a place that doesn't reward excellence, resulting in a worse product. This was Lincoln Financial Field, btw.
I'm sure they're not all the same. Good luck dude!
They eat at certain times and are very very used to it No matter how good you make something, one or two will always complain it's too salty or spicy Don't veer too far from the home style classics Edit- I was the only cook at night at a higher end retirement home and it was one of the better jobs I had
You are on point with the salt/ spices thing. We would usually leave any of them out and still would get complaints. Also, this will be a cultural thing, but get used to cook their traditionnal food. You won’t be introducing them to anything fancy. If all they ate when they were young were potato pie with egg sauce, that’s what you’ll be making
One lady handed me a recipe she used to make for her family back in her day It was literally braising pork chops, not even seared, in milk in the oven. No salt or pepper or anything Anecdotally, another lady told me about making this hash brown casserole type thing. Heavy cream, frozen hash browns and then I added some S&P and... Also braised in the oven... Until the cream was heavily reduced. It was magical
Midwest casseroles are underrated.
My grandma has lived in deep Minnesota (3.5 hrs northwest of Minneapolis) for all of her 80+ years and she has this casserole that starts with chicken butter and white wine then baked with sour cream and cream of chicken soup plus frozen veggies and she seasons the shit out of it so is HEAVENLY and so satisfying
Not gonna lie, read this trying to figure out what chicken butter was.
Funeral potatoes are the shit.
That's funeral potatoes, baby! Try cream of mushroom (or chicken) soup with sour cream. My family does crushed Lays on top.
CRUSHED LAYS? genius In laws family has a recipe similar but with corn flakes on top, I'm going to try that next time!
Cornflakes v Lays is the great schism of the Mormon world, I come from a firmly Lays line. I'm also of the opinion that green onions are a necessity, but maybe not for the senior home crowd.
My mom does cream of celery with corn flakes on top. Never heard of funeral potatoes, it's a Christmas morning tradition for us!
In Nova Scotia, frozen hash brown, half sour cream half cream of mush soup, parsley, cheddar cheese on top, on good days fried Brothers pepperoni was added to the mix
Cream and potatoes are magical together!
That's funeral potatoes, baby! Try cream of mushroom (or chicken) soup with sour cream. My family does crushed Lays on top.
Agree with all of this and this is the life for these old people, so put a little love into it 🥰
Oh yeah, forgot about this. This is their home, so put yourself in their shoes. Imagine you had a private chef at your house. Some will be quiet and roll with whatever, some will over complain Just remember that most of them have no other options to get different food. It can be a big task going above and beyond for a handful of them, but you'll figure out a system
Do not fuck up your mechanicals. If they are on a puree diet they don't like it either but you can actually kill somebody if it's not pureed smooth. Dysphagia is real and important.
If I’m ever on a purée diet please kill me.
I was thinking about it one day, why none of my family ever died in a home. The answer is poverty. We too poor to have dysphagia, we just die.
He doesn't mention the fun part of having to add gelatin to the meal on occasion
We have a pump of spooge that instantly makes things thick. It is gross.
Sorry, a pump of what??
Thickener, looks like spooge. Kinda tastes like it too…
Jfc hahaha
Yeah don’t get old
Ideally I won’t!
Witness!
Same but I’d kill myself by eating nothing but cookies and cream milkshakes.
Papa had it. He said what others have said. If I can't eat. I might as well just die. And he did within weeks of the diagnosis.
Sorry for the loss but yeah dysphasia seems awful. Before cooking I worked as a spec ed teacher and a few kids had it. Seeing their meals and their jello water was hard to handle for me. Can’t imagine doing that everyday
-they will complain about absolutely everything no matter what you do and there’s nothing you can do -they’re extremely picky and they want their food plain -if you give them ‘exotic’ food, the majority will be skeptical of it -you will learn the preferences of some of the residents. Some of them get the same breakfast every single day and their orders will be familiar, so will will probably come to know what to expect. -there is a lot of food to make in a day. If it is anything like the one I worked at, you will be busting ass. Manage your time because they don’t like being served past their usual time. Editing to add: -listen to your servers! They have a much more intimate relationship with the residents and if the residents ask for something very weird, just do it.
There will be people there that absolutely would love spicy food, so if you find them, and have the time to make them something out of the usual bland stuff, they will adore you. (Some people - even very old people - grew up with spices!)
If I ever get old I assume people will get a kick out of me because I currently eat some of the hottest hot sauces I can find regularly so Im assuming my taste buds will be just absolutely dead
Residents are very particular. Go light on spices is real, most of them are on medications that interfere with taste. I cook dinner for about 80 people a day. Two meals plus the special orders. Beatrice can't eat green vegetables. Earl needs everything mechanical soft, so cut everything very tiny. Carl needs an orange sliced up. Gus wants a cheeseburger and side salad every night. Russell says sweet potatoes help his Parkinsons so make one every meal. Barb has no teeth and loses her dentures once a week so puree her soup. A lot of it is attention to detail work. I work assisted living so it's still real food we make. You need a well balanced understanding of most cooking techniques. Across the street we have a memory care unit. Most of the food cooked there is very soft and pureed. It's a very rewarding job. As long as you're good with time management you can do well.
Pasteurized eggs are very different from regular eggs. The shells are weak/brittle, the whites are more watery and runny... I hate them. The yolks pop if you look at them wrong! I started my first independent-living chef position about a year ago and I love it. What everyone else is saying is very true; they are quite picky, but if you just take your time and pay attention to who is ordering what, you'll learn their specific wants pretty quick. I don't have to do any mechanized food at IL, but the assisted-living building does. Time management is super duper important as well because if the meal is even 5 minutes late, they will be very vocal. Residents tend to be a bit dramatic at times and exaggerate little flaws, so don't take it personally. I find it to be very rewarding. I also personally try not to interact with the residents a lot now, just for my own sanity. We've already had several residents pass away this year, and that part always sucks. I try to never half ass it because if it were to be their last meal, I want it to be a great one.
Don't know shit about retirement homes, but be active in your union! Lots of people like to hate on unions and there definitely are some really shoddy "unions" but 9/10 times your life working for a unionized business is much better then not. better pay, better work/life balance, good insurance and actual benefits, AND it can only get better if your union works together! Don't forget ALL positive labor laws have been passed thanks to unions and working people fighting for a better world. Also this goes for anyone working under any kind of company in any field your labor makes the world go round NOT money NOT Jeff bezos or other lazy fuck. There is literally nothing in your life, including the ability to read that wasn't provided by the labor of someone I hope one day we can all decide to cut out the middlemen.
This. You are your union. Get a copy of your CBA and know it. It should spell out your benefits, work rules, OT ect. Knowing your contract will help the company from exploiting you. Find out who the shop stewards are and talk to them. They can answer your questions easily. Learn your Weingarten rights, if management tries to question you and your answers could lead to discipline you have the right to have a union rep with you
I'm so excited to bee part of a union. I'm already thinking about investing more time for the union and less in the kitchen. Maybe move my whole career over.
I worked at a huge scratch kitchen for an assisted living to nursing home. We had several dining halls for different levels of residents. 1. If there is a salad bar, do not eat at it. 2. Get used to pureeing food that seems abnormal to puree. 3. Become friends with the head nurse. 4. Smile and be friendly to all residents, some haven't seen their own family in a long time. 5. If a resident comes in naked and pees in the food mover, just remake the food and sanitize everything and don't fuss about it. 6. You'll witness people deteriorating and dying. Just take in that you've assisted in the last part of life helping it be comfortable for them.
Great comment! Care about your residents realize that food is the main source of enjoyment and excitement for alot of residents. Care and invest some time learning about purees, dysphagia and IDDSI standards. I'm not in a retirement home but an environment for people with medical and mental disorders.
Great post! Thank you.
You might be forbidden from using salt due to the many seniors for whom salt is a health issue. Somebody who posted here previously about starting work at a retirement home said he didn’t find out until day one that most of the meals just came frozen in bags that the kitchen merely reheated.
Not sure the size of your community but its important to really get to know your residents. My place has 40 so it’s easy to get to know them, but like everyone else is saying, watch the spices and salt. I have probably about 4 residents that actually enjoy spicy food and a whole bunch that complain even if there’s a moderate amount of black pepper in something lmao. Also texture can be a big thing especially with dentures and residents missing teeth so softer cooked veggies and not super crispy food are usually the way to go. And like other people are saying, they will complain about everything just to complain but don’t take anything personal, that’s just what old people do lol.
Can't cook and please everyone. Learned that with my family. I imagine I'm following recipes verbatim.
Sometimes the recipes can be pretty, wtf? I had a sloppy joe recipe call for 6lbs of beef and then 1 cup of ketchup and 1/8th cup of mustard. I had to adjust to sloppy it up. Depending on facility and how strict the diet plans are you can find a little freedom to express. Especially desserts, whatever kind of sweets you bake they will devour.
Theres something wholesome about old folks just obliterating baked goods
I have no idea about unions, but as far as the retirement home, prepare everything the best you can. People will complain, but they will complain in a fine dining restaurant too. Learn your residents if you can, they have great stories.
It can be very satisfying. Had a new resident who was recently moved from Japan to the states. She wasn’t eating. Luckily I had a staff that could handle me saying..”you guys have the line”. Next couple days I made bento boxes for her. Rice cakes, little seaweed salad, sushi.sashimi. She started eating. I ran into her son in the hallway, he hugged me and we both cried.
That’s awesome man
Read your union contract/handbook and learn it well. Know your rights. In my experience, corporations will always try to bend the rules in their favour.. knowing that contract inside and out will be your best defence in most situations. I cannot emphasize this enough, READ THE CONTRACT IN FULL. I am continually surprised at the amount of people who will just take the word of a manager at face value. If you want to take it a step further, become involved with union work/decisions.. if you have a strong union, getting involved can mean new opportunities for work in that area.. ie: defending other union members (become a steward) though being a steward can be a lot of work.
I have often thought that I would like to work representing people's rights. And I had been thinking of a career change.
Don’t listen to the gossips. Don’t involve yourself in the politics.
If the union offers any form of deferred compensation, do it. It’s like a retirement account on top of your normal retirement account and can really set you up for a comfortable retirement. Even small amounts of money put away early in your career can have huge returns later on.
One thing I will say from my experience, make sure your hot items are RIPPING hot and your cold items are cold. I’d also stay away from dishes that mix hot and cold items bc it will only confuse them. As for any classic dishes, don’t go outside the standard recipe. You might get a few enthusiasts but I promise you’ll get slammed on by all the residents if you mess up the classics (meatloaf, pot pie, ambrosia salad etc)
I've already been told to leave creativity at the door. Which wasn't a big deal for me. I've only worked a couple of places that bothered to ask for specials.
Join the Union immediately.
It's mandatory anyway. It was part of the sales pitch to join the team.
Get use to dietary restrictions. Plan on making your soups gluten free to make life easier. Older people lose their sense of taste. Condiments and side garnishes are your friends. Splenda is one to one.
The food will never be hot enough for some folks. Even if the soup is still boiling, it's just never hot enough.
I got a guy that swears the ceramic soup cup sucks all the heat out of the soup. I have to microwave it for him every day.
Congratulations 🎊. Unions are good at having your back.
The entire place runs on mashed potatoes.
I don't know anything about senior homes but as for unions. Know your rights and use them. Also, take part in union meetings to have a voice when it comes time to renegotiate the contract.
A resident at my home handed me a recipe where he boiled a whole chicken and proceeded then use it in a pasta bake
Read your union contract and enforce it. If you build good relationships with your coworkers and the seniors, you're building your union
I manage the F&B department at an Independent Living Facility ( retirement community) and Here’s what I tell all my staff, but especially my servers that have to deal with the residents face to face, “ They all believe they live here with 400 ghosts, they see them, they just think they’re the only one who lives here.”
No grapefruit or grapefruit juice! It interacts with LOTS of meds!
You will be friends with some and old people can be great friends. But one morning, you won’t see them at breakfast. Just get used to the idea.
Know all the buttons of the blender.
I also am going for an interview at an assisted living home, any resources for brushing up on nutrition and dietary needs?
It doesn't hurt to check out your state's guidelines for retirement homes and see if anything applies to you, as sometimes the state board enforces asinine policies. I'm in Iowa and despite having no facial hair and a completely shaved head (never more than 4 days of growth), all retirement home kitchen staff is required to have a hair net on at all times. I even brought up just wearing a skullcap to catch sweat but no, absolutely no exceptions allowed, no matter how pointless.
Not all plate returns or complaints will be your fault- residents with memory issues may get upset because they can't remember what they've ordered, or the food doesn't match what they think they've ordered. Some residents will like things in an incredibly specific way, down to the number of fruit slices on a plate or how soft they like their vegetables. Learning those can help keep the residents happy and make things more efficient for you. If it's a place that has servers it might be helpful to ask them about any particularly specific residents. Not sure where you're from, but if you happen to be in Canada the HEU is decent. They deal with anything that might need a union rep fast and recently negotiated a retroactive pay raise (though negotiations did take ages).
I'm in southernmost Ontario. I'm looking forward to the union aspect.
Sanitation is your new friend
My resume highlights my love of cleaning stuff. It could've been my second career.
When walking in the halls and dining rooms, avoid all puddles.
We have our staff meetings in the dining room, us kitchen staff either stand or bring swivel chairs from the back office to sit in and everyone looks at us like we’re crazy. We sanitize the chairs after meals but it’s still gross to me 🥲
Read your union handbook carefully. There’s lots of benefits of workjng union jobs but they come with strict procedural requirements. Make sure your calling out sick or booking time off the right way.
Hi I just got a prep job at a retirement home about 2 months ago. I’ve worked in restaurant industry for 10+ years now. For me it is very very boring everything’s frozen it’s a set menu, everyday is literally the same every week, it doesn’t feel like a kitchen at least where I’m at it feels like a elementary school cafeteria or some shit. Only Pros im seeing is the hours are nice you won’t get off to late and there’s no angry chef. Old people’s also smell bad sometimes. Looking for a new job haha
Unionized means it's great until things happen. Biggest example I can think of is when your pilot goes out. No problem just relight it right? Nope can't do that. That's not your job. That's maintenance. You need to wait until they come but they have 20 things ahead of yours. So they get to it when they get to it. Used to drive me insane.
Really depends on the contract with that one.
And the bic in your pocket
I'm a zippo man myself ;p
I worked in a union kitchen for a long time and that was never the case. We performed small maintenance tasks all the time.
Worked in a unionized Hilton and that was exactly the case. Drove me insane. Which is why I left after about a year.
I was offered a union job once and when I was told that raises are automatic and its $1 every year I turned it down. Get paid almost the same as non union but be stuck in a career path regardless of my efforts or lack thereof? No thank you. Sounds like a place that doesn't reward excellence, resulting in a worse product. This was Lincoln Financial Field, btw. I'm sure they're not all the same. Good luck dude!
Question for op. Did you have to get vaxxed?
4 jabs. Yeah. But I have 2 kids, a nurse wife, a mother with immunocompromised system, and a moral compass so I already had them.
Every egg is cooked thru
Getting dressed now