lost internet for a few days, but back on top now.
sunday was my buddy Drew's bro down before his wedding. we went camping in Pike National Forest which is about 30 miles south of Denver. it was cold, a little rainy, and i don't like camping. but it was super fun. i believe the total count for the 5 of us was 86 PBR's, 1 bottle of Jameson, 1/2 bottle of Tequila, and 1 bottle of Pinot Noir.
it made sleeping on the ground a lot easier. felt surprisingly good the next day.
back to work and real busy this week. things are really starting to hit the fan as we are extremely understaffed. not one F&B outlet has the amount of cooks they actually need to operate and we're all working 6 days a week 9-12 hours a day. a week from saturday i will be gone for the wedding and Thomas (banquet chef) needs 3 cooks (that we don't have) to produce the 2 weddings going on at the same time. They won't hire him anyone.
Alex (Bully Ranch Chef) is working 70 hour weeks, his entire staff is on overtime (which the higher ups want him to cut down on) and they won't hire him any staff.
our pastry shop has NO pastry chef for the last 9 months, we're losing our only pastry cook, and the F&B Director's answer to the head baker was "we have someone really excellent coming in February"
Bernie (swiss chalet chef) doesn't have enough staff to run his very busy fine dining restaurant, but they want him to work in the pastry shop 3 days a week. they might hire him someone because the NEED him to do pastry and he's Austrian, and since the F&B director is Austrian he'll probably hire someone.
the executive chef (whom i really like) seems to think i'm bluffing on leaving, even though he knows i've been sending out resumes.
i'm working 4 days next week because i'll be off for the wedding but will still work about 50-55 hours.
so this is my beef spelled out. in the last year i've seen that the hotel does not seem committed to their food and beverage department. the FB Director makes light of the situation because he only works 40 hours a week and has no idea what really goes on. No one takes the staffing issue seriously but they continue to book event after event (almost everyday next week we have 3 events going on).
hopefully i'll get a new job in the next week otherwise i might just put in my notice.
sunday was my buddy Drew's bro down before his wedding. we went camping in Pike National Forest which is about 30 miles south of Denver. it was cold, a little rainy, and i don't like camping. but it was super fun. i believe the total count for the 5 of us was 86 PBR's, 1 bottle of Jameson, 1/2 bottle of Tequila, and 1 bottle of Pinot Noir.
it made sleeping on the ground a lot easier. felt surprisingly good the next day.
back to work and real busy this week. things are really starting to hit the fan as we are extremely understaffed. not one F&B outlet has the amount of cooks they actually need to operate and we're all working 6 days a week 9-12 hours a day. a week from saturday i will be gone for the wedding and Thomas (banquet chef) needs 3 cooks (that we don't have) to produce the 2 weddings going on at the same time. They won't hire him anyone.
Alex (Bully Ranch Chef) is working 70 hour weeks, his entire staff is on overtime (which the higher ups want him to cut down on) and they won't hire him any staff.
our pastry shop has NO pastry chef for the last 9 months, we're losing our only pastry cook, and the F&B Director's answer to the head baker was "we have someone really excellent coming in February"
Bernie (swiss chalet chef) doesn't have enough staff to run his very busy fine dining restaurant, but they want him to work in the pastry shop 3 days a week. they might hire him someone because the NEED him to do pastry and he's Austrian, and since the F&B director is Austrian he'll probably hire someone.
the executive chef (whom i really like) seems to think i'm bluffing on leaving, even though he knows i've been sending out resumes.
i'm working 4 days next week because i'll be off for the wedding but will still work about 50-55 hours.
so this is my beef spelled out. in the last year i've seen that the hotel does not seem committed to their food and beverage department. the FB Director makes light of the situation because he only works 40 hours a week and has no idea what really goes on. No one takes the staffing issue seriously but they continue to book event after event (almost everyday next week we have 3 events going on).
hopefully i'll get a new job in the next week otherwise i might just put in my notice.