Forget What You Learned and Learn to Forget
Like a lot of chefs I went to catering college to learn my trade. I learned not only the key elements of culinary skills, but also how to do things correctly and how to work safely and hygienically.
But sadly I've found that in the real world of hotel and restaurant kitchens I am not actually able to put any of that into practice and I'm kind of pressured and bullied into forgetting whatever I was taught. This is because of staff and skills shortages and employers setting wholly unrealistic labour cost targets.
I increasingly find myself working with untrained staff who work unsafely, putting themselves and other brigade members at risk. I find myself forced put common sense on the back burner and end up cutting corners.
When I attempt to do things right I get told off not working fast enough and get harassed. It seems to be all about productivity and quantity not about the quality of what is produced. I've been asked to sign for hygiene and safety guidance I've not actually not read in order to cover someone's back when it comes to an audit. I've seen inexperienced staff hassled into signing for safety training they've never actually received.
When I've raised complaints about such things nothing happens. At best I am ignored. At worst I get belittled and ridiculed for actually giving a damn. It seems that not only am I supposed to forget what I learned - but I am supposed to learn to forget.
Forget that I can spend 12 or 14 hours a day working in chaotic and hazardous conditions. Forget I never get a proper break or get constant hassle when I ask to take a holiday. Forget I never get paid properly for the hours I work.
Apparently the reward will be that one day I will get to run my own kitchen. Then I will be able to treat my brigade in the same manner. Wow! I can look forward to becoming a bully who forces people to work unsafely because I'm under pressure to meet a budget set by some accountant. My future is rosy then!
One thing I learned as a consequence of becoming a Unite member and getting active in the Chefs Combine is that I am not alone. It seems to be the tactic of hospitality employers to try and isolate and individualise every aspect of our employment. That way they can apply the age old tactic of divide and rule to get their own way on everything.
Here's the news some of us are learning new things and we're not going to forget them any time soon.
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