Dirty Rotten Scoundrels
So today was my day off from work and oddly enough I got a nice call saying that I didn't need to come in tomorrow. And with it being slow not to come in Friday. Oh and not come in next week either. So yesterday was my last day at the Hilton.
Can you believe that shit?
I just talked to the head chef and the attitude is like, "yeah, too bad."
So my two years of hard work for them is not to be remembered? Everything?
Well, hell with them. That hotel is going to hell in a hand basket and he won't acknowledge anything wrong. He'll talk nice to you then when your out of earshot stab you in the back. At least now I have a place I can learn something practical.
Not saying I didn't learn anything here though.
Things I Have Learned Working at the Hilton Garden Inn at Southpointe.
1. Have a standard for excellence and always try to meet and exceed that standard. Don't just plop something on a plate and say it looks nice. If it's something you wouldn't eat, chances are the guest won't either. This I learned fully from Tammy (aka Beans) our perfectionist pastry chef that constantly burns her product and sets it out for guests and spends hours doing it so others do her work. I have also been seeing this with the plates going out to guests for dinners, where it looks like we don't know how to make mashed potatoes and such. Pretty embarrassing.
2. Don't promise anything unless you can fulfill that promise and make sure you aren't just pulling someone's chain. That I got from the Head Chef that wanted to promise me everything if I stayed, but wasn't willing to tell me that promise.
3. Respect your employees and they will respect you and work well. I think that goes without saying.
I am sure there are others, but those I am taking with me. Plus I really need to work on other things. I can't spend my life working on making simple looking salads and soupy dressings. I am glad I am moving on and he just gave me a big head start.
Now I have to put a nice hex on it so they REALLY go down the crapper.
Can you believe that shit?
I just talked to the head chef and the attitude is like, "yeah, too bad."
So my two years of hard work for them is not to be remembered? Everything?
Well, hell with them. That hotel is going to hell in a hand basket and he won't acknowledge anything wrong. He'll talk nice to you then when your out of earshot stab you in the back. At least now I have a place I can learn something practical.
Not saying I didn't learn anything here though.
Things I Have Learned Working at the Hilton Garden Inn at Southpointe.
1. Have a standard for excellence and always try to meet and exceed that standard. Don't just plop something on a plate and say it looks nice. If it's something you wouldn't eat, chances are the guest won't either. This I learned fully from Tammy (aka Beans) our perfectionist pastry chef that constantly burns her product and sets it out for guests and spends hours doing it so others do her work. I have also been seeing this with the plates going out to guests for dinners, where it looks like we don't know how to make mashed potatoes and such. Pretty embarrassing.
2. Don't promise anything unless you can fulfill that promise and make sure you aren't just pulling someone's chain. That I got from the Head Chef that wanted to promise me everything if I stayed, but wasn't willing to tell me that promise.
3. Respect your employees and they will respect you and work well. I think that goes without saying.
I am sure there are others, but those I am taking with me. Plus I really need to work on other things. I can't spend my life working on making simple looking salads and soupy dressings. I am glad I am moving on and he just gave me a big head start.
Now I have to put a nice hex on it so they REALLY go down the crapper.