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Thread: What to Expect

  1. #31
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    sachem allison's Avatar
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    #51 you may have a stroke at the end of your shift one night, go to the hospital and still show up and open for brunch the same morning and close that night.
    #52 You have a heart attack on the line, have heart surgery and the day you are released you work a 19 hour day to let the guys who covered you while you were on your unpaid vacation have a day off.
    #53 your pay will be docked for the days you were gone because, they weren't pre-approved and we don't pay you not to be at work
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #32
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    Ha I was actually working with a guy who had a heart attack while on line at lunch. He worked his whole shift then was looking to pale so he went to hospital on a Friday, was covered on a Sat and he was calling from the hospital worried about his knife kit. He resumed work on Tuesday like nothing happened.

  3. #33
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    an intern once told me 'i did my 8 hours, i'm going home'
    reply was obviously 'don't bother coming back' clearly should have read this list prior to going to culinary school..

  4. #34
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    Son isn't exaggerating, those are his 51, 52 and 53. Tough mofo still working damn near 20 hrs a day too.

  5. #35
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    Quote Originally Posted by cookinstuff View Post
    Son isn't exaggerating, those are his 51, 52 and 53. Tough mofo still working damn near 20 hrs a day too.
    Cooks are hardcore... some are just more hardcore than others. Damn Son, I thought I worked a lot... but apparently I'm one of the 'not-so-hardcore' variety- compared to you, I work a nancy schedule, only 75 a week
    Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4

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