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Author Topic: Professional Darwinism: Update to OP on p.74  (Read 3777847 times)

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Shoo

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3960 on: June 18, 2013, 09:07:27 PM »
It's happened again.  Another food server typed in an insulting name on a receipt.  This time it's describing a kid as "needy" and with a curse word.  The customer is a dad spending the meal with his kids on Father's Day at a place called Friendly's Sports Bar.

Yes, but it was actually an inside joke between the waitperson and the cook.  Apparently, this happens a lot but the messages usually get deleted.  The waitperson was commenting on all the accommodations that had been made for this father and his son.  Some might say the father was a bit of a SS for asking the establishment to break its rules just for him on Father's Day (but then, the manager didn't have to agree to it).  Anyway, it was stupid but I don't think it necessarily malicious.

What does it being an inside joke have to do with anything?  This sort of thing is unprofessional and not ok

Yes, it is, it was stupid and unprofessional.  My point is that the waitperson wasn't picking on *that* particular kid.  It was a long running joke.  She should have remembered to delete it.

kherbert05

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3961 on: June 18, 2013, 10:06:26 PM »
It's happened again.  Another food server typed in an insulting name on a receipt.  This time it's describing a kid as "needy" and with a curse word.  The customer is a dad spending the meal with his kids on Father's Day at a place called Friendly's Sports Bar.

Yes, but it was actually an inside joke between the waitperson and the cook.  Apparently, this happens a lot but the messages usually get deleted.  The waitperson was commenting on all the accommodations that had been made for this father and his son.  Some might say the father was a bit of a SS for asking the establishment to break its rules just for him on Father's Day (but then, the manager didn't have to agree to it).  Anyway, it was stupid but I don't think it necessarily malicious.
I don't think the waitperson should have typed in the offending language. I agree the father was a SS. He took his way underaged child to an over 21 establishment after begging the manager to break the rules. I sure there were places open on Father's Day were he could have taken is preschooler. I think the manager should have said NO. My question is is the over 21 thing a corporate rule or a state rule for that location? In Texas TABC would have heads rolling, massive fines, and people fired over having a what 4 yo in an over 21 only establishment.
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NyaChan

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3962 on: June 18, 2013, 11:52:46 PM »
I think that once the bar & grill made the decision to allow the father and son in and serve them, they deserved the same respect that every other customer received.  It is unprofessional to make derogatory remarks about customers or clients.  It is stupid to make derogatory remarks about customers or clients where they can hear or read them.

nutraxfornerves

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3963 on: June 19, 2013, 10:12:28 AM »
Quote
My question is is the over 21 thing a corporate rule or a state rule for that location? In Texas TABC would have heads rolling, massive fines, and people fired over having a what 4 yo in an over 21 only establishment.
I didn't put a lot of energy into looking at Missouri liquor license laws, but it appears there is no category where there is a legal restriction that you must be 21 to enter the premises.  So it looks like a business decision. That way, you only need to have a person at the door checking IDs of people that enter, instead of the waitstaff having to cope. It also frees the business from having to watch customers to be sure some 21-year old guy doesn't buy a pitcher and pour some for his 18-year old buddy.

Nutrax
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Kimblee

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3964 on: June 22, 2013, 01:49:25 PM »
It's happened again.  Another food server typed in an insulting name on a receipt.  This time it's describing a kid as "needy" and with a curse word.  The customer is a dad spending the meal with his kids on Father's Day at a place called Friendly's Sports Bar.

Do you have an article link?

rose red

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3965 on: June 22, 2013, 04:37:10 PM »
It's happened again.  Another food server typed in an insulting name on a receipt.  This time it's describing a kid as "needy" and with a curse word.  The customer is a dad spending the meal with his kids on Father's Day at a place called Friendly's Sports Bar.

Do you have an article link?

Here's one:
http://www.foxnews.com/leisure/2013/06/18/dad-delivered-profanity-laced-receipt-after-eating-at-friendly-sports-bar-grill/

You can find others by googling Friendly's Sports Bar Receipt or similar wording.

greencat

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3966 on: June 23, 2013, 08:59:52 PM »
My coworker is trying really hard to commit PD.  The other coworker with a work ethic issue from up-thread actually just appeared to need a bit of retraining, because she has been great lately.  The other one appeared to have the attitude that she wasn't the one with the problem.

In one afternoon last week, she was:
  • Late returning from lunch, leaving us short-staffed - something that is a regular occurrence, too often for her to have been delayed leaving for lunch that often.
  • Spent an extended amount of time shortly after lunch, when we were still a bit short on people because others were still at lunch, on personal calls, which is a big no-no
  • Ignored incoming messages in our email, while watching video on a news site (her computer screen is directly in my line of sight.)
  • Got angry and spent several minutes yelling at me for doing my work, doing it efficiently, and expecting her to do her job rather than sit there and goof off.

I had a meeting with our manager the next morning.  I think my coworker is going to get written up, at a minimum.

goldilocks

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3967 on: June 24, 2013, 10:40:40 AM »
New project manager is trying to set up a weekly meeting to review important project.  The first meeting is poorly attended, especially by the higher-ups that really need to attend.

PM sends email stressing the importance of this meeting - everyone MUST attend, pretty snippy tone.  Implies that without this weekly meeting we will all die.

Which is fine - except now we have been sitting on the call for 15 minutes now and PM has yet to appear.

Free Range Hippy Chick

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3968 on: June 25, 2013, 06:58:14 AM »
I've just put together a long and very funny post about the client who has decided that she doesn't need my assistance any more, and sadly concluded that it's much too identifiable and can't be posted BUT...

If you tell an external contractor that you're going to take their job in-house because you need somebody who will be available at all times, then making the job part-time and giving it to somebody who is available even less time than the external contractor isn't going to work.

Also, it might be a good idea to get the contractor's Monthly To Do List and review it as part of the hiring process. The New Hire probably needs to know what's on it, and the conversation that starts 'I didn't know you did that!' makes the CEO look foolish.

When you have to call the Contractor to pick up the pieces because New Hire has done only part of the Monthly To Do list and then gone on leave over the deadline, a please and a thank you go a long way. The contractor is already planning that when the actual contract runs out (11 days. 11 more days) any subsequent hauling you out of a pit of your own digging will be at Consultant Rate, which is Contractor Rate plus one third. Taking up all of the contractor's free time for 5 working days is probably not unreasonable, but it would be more palatable with a thank you.

Taking half the weekend because New Hire has messed up the small bit of the work they actually completed, and it all has to be undone and redone, definitely warrants acknowledgement. Consultant Rate is touching Contractor Rate and a half. Saying, on Saturday night, in an email copied to 6 people, 'if we want you to work through Sunday as well, we'll tell you,' without adding any appreciation of Contractor having gone above and beyond, causes the Consultant Rate for future rescues to reach double Contractor Rate.

When you have told the Contractor that all current work belongs to the New Hire, you should not be surprised when email queries to the Contractor receive the answer 'ask New Hire'. It is not the Contractor's problem that the days you have arranged for New Hire to work are not the days on which the work actually occurs.

Softly Spoken

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3969 on: June 25, 2013, 09:54:23 AM »
I've just put together a long and very funny post about the client who has decided that she doesn't need my assistance any more, and sadly concluded that it's much too identifiable and can't be posted BUT...

If you tell an external contractor that you're going to take their job in-house because you need somebody who will be available at all times, then making the job part-time and giving it to somebody who is available even less time than the external contractor isn't going to work.

Also, it might be a good idea to get the contractor's Monthly To Do List and review it as part of the hiring process. The New Hire probably needs to know what's on it, and the conversation that starts 'I didn't know you did that!' makes the CEO look foolish.

When you have to call the Contractor to pick up the pieces because New Hire has done only part of the Monthly To Do list and then gone on leave over the deadline, a please and a thank you go a long way. The contractor is already planning that when the actual contract runs out (11 days. 11 more days) any subsequent hauling you out of a pit of your own digging will be at Consultant Rate, which is Contractor Rate plus one third. Taking up all of the contractor's free time for 5 working days is probably not unreasonable, but it would be more palatable with a thank you.

Taking half the weekend because New Hire has messed up the small bit of the work they actually completed, and it all has to be undone and redone, definitely warrants acknowledgement. Consultant Rate is touching Contractor Rate and a half. Saying, on Saturday night, in an email copied to 6 people, 'if we want you to work through Sunday as well, we'll tell you,' without adding any appreciation of Contractor having gone above and beyond, causes the Consultant Rate for future rescues to reach double Contractor Rate.

When you have told the Contractor that all current work belongs to the New Hire, you should not be surprised when email queries to the Contractor receive the answer 'ask New Hire'. It is not the Contractor's problem that the days you have arranged for New Hire to work are not the days on which the work actually occurs.
Holy. Cow.  :o

I am just happy to see a deliciously shiny spine sparkling in the wake such awesome PD...and SS and just plain what-the-uffery. ::)
My father has a saying: "You can do anything you want in life...as long as you are willing to pay the price." In this case, the price is a smoldering bridge and a doubled pay rate! >:D
"... for there is nothing either good or bad, but thinking makes it so."
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"We find comfort among those who agree with us - growth among those who don't."  ~Frank A. Clark

TeamBhakta

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3970 on: June 30, 2013, 06:57:36 PM »
There is a new girl at work. She is not going to last long:
-"TeamBhakta, here's a place we can chill our (raw) produce (on top of meat packages & frozen seafood)."
- "I don't want to cook. I am very glad I will be (for the first time in her life and at this job) doing a demo today that doesn't involve food. Would you recommend to Head Boss that I am very good at that type of demo ? And that she should only schedule me for those ?"
- I caught her goofing around in the store room, texting on her phone instead of helping our lead sample lady. She asked me "are we allowed to leave now ?" I sent her to help our lead sample lady dismantle equipment, since the lead has MS and not a lot of strength (which we've told the new girl several times). She said "Okay, I'll go do that." Instead she snuck off and went home early  ::)
- New girl tries to get us to do tasks for her. And she wants to run over to our tables to use the equipment each of us has set up "because I don't feel like setting up mine. Can't I just use your's ?"  Nope, not happening.
- She left food and equipment sitting out when she went to lunch. And on bathroom breaks. Which is a great way to tempt a customer to tamper with food or to run off with a knife. 

Our reviews of her to Head Boss will be a solid "get this lady out of here ASAP."
« Last Edit: June 30, 2013, 07:05:36 PM by TeamBhakta »

Elfmama

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3971 on: June 30, 2013, 09:54:36 PM »
There is a new girl at work. She is not going to last long:
-"TeamBhakta, here's a place we can chill our (raw) produce (on top of meat packages & frozen seafood)."
I caught a supermarket employee once committing an even worse workplace PD.  He was in the store's deli section, unloading just-cooked chickens from the rotisserie and loading it back up with raw ones.  The problem was, he seemed to think that it was more efficient to unload one skewer at a time and then reload it, rather than unload ALL the skewers and then reload them.   This meant that the newly-loaded raw chickens were dripping juice onto the cooked chickens as he rotated the rotisserie.  Cooked chickens that people were going to take home and consume without further cooking.  Cooked chickens that might sit under the nice warm heatlamps for several hours, just the right temperature for pathogens to multiply.  I went in search of a manager, who got there just in time to witness Numbskull rotating the rotisserie for the last skewer of chickens.  I HOPE that the whole batch of cooked chicken got tossed and the idiot employee after them, but I didn't have the time to stand around and watch.  (Had to pick up children at school.)  But just as a precaution, I never bought rotisserie chicken there again.
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FauxFoodist

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3972 on: July 01, 2013, 12:58:13 AM »
There is a new girl at work. She is not going to last long:
-"TeamBhakta, here's a place we can chill our (raw) produce (on top of meat packages & frozen seafood)."
I caught a supermarket employee once committing an even worse workplace PD.  He was in the store's deli section, unloading just-cooked chickens from the rotisserie and loading it back up with raw ones.  The problem was, he seemed to think that it was more efficient to unload one skewer at a time and then reload it, rather than unload ALL the skewers and then reload them.   This meant that the newly-loaded raw chickens were dripping juice onto the cooked chickens as he rotated the rotisserie.  Cooked chickens that people were going to take home and consume without further cooking.  Cooked chickens that might sit under the nice warm heatlamps for several hours, just the right temperature for pathogens to multiply.  I went in search of a manager, who got there just in time to witness Numbskull rotating the rotisserie for the last skewer of chickens.  I HOPE that the whole batch of cooked chicken got tossed and the idiot employee after them, but I didn't have the time to stand around and watch.  (Had to pick up children at school.)  But just as a precaution, I never bought rotisserie chicken there again.

My evil side feels someone should've made him eat the contaminated cooked chicken to get an idea of what he did wrong and why it's very very bad.

TeamBhakta

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3973 on: July 01, 2013, 02:04:25 AM »
There is a new girl at work. She is not going to last long:
-"TeamBhakta, here's a place we can chill our (raw) produce (on top of meat packages & frozen seafood)."
I caught a supermarket employee once committing an even worse workplace PD.  He was in the store's deli section, unloading just-cooked chickens from the rotisserie and loading it back up with raw ones.  The problem was, he seemed to think that it was more efficient to unload one skewer at a time and then reload it, rather than unload ALL the skewers and then reload them.   This meant that the newly-loaded raw chickens were dripping juice onto the cooked chickens as he rotated the rotisserie.  Cooked chickens that people were going to take home and consume without further cooking.  Cooked chickens that might sit under the nice warm heatlamps for several hours, just the right temperature for pathogens to multiply.  I went in search of a manager, who got there just in time to witness Numbskull rotating the rotisserie for the last skewer of chickens.  I HOPE that the whole batch of cooked chicken got tossed and the idiot employee after them, but I didn't have the time to stand around and watch.  (Had to pick up children at school.)  But just as a precaution, I never bought rotisserie chicken there again.

My evil side feels someone should've made him eat the contaminated cooked chicken to get an idea of what he did wrong and why it's very very bad.

I believe Gordon Ramsay did that once, after a very stupid boy fed him spoiled food. To which the boy responded "It doesn't taste off to me. I can't taste much in anything, though....Blech! Oh my deity, it is spoiled!  :o Now I taste it!"
« Last Edit: July 01, 2013, 02:05:58 AM by TeamBhakta »

greencat

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3974 on: July 01, 2013, 10:19:02 PM »
There is a new girl at work. She is not going to last long:
-"TeamBhakta, here's a place we can chill our (raw) produce (on top of meat packages & frozen seafood)."
I caught a supermarket employee once committing an even worse workplace PD.  He was in the store's deli section, unloading just-cooked chickens from the rotisserie and loading it back up with raw ones.  The problem was, he seemed to think that it was more efficient to unload one skewer at a time and then reload it, rather than unload ALL the skewers and then reload them.   This meant that the newly-loaded raw chickens were dripping juice onto the cooked chickens as he rotated the rotisserie.  Cooked chickens that people were going to take home and consume without further cooking.  Cooked chickens that might sit under the nice warm heatlamps for several hours, just the right temperature for pathogens to multiply.  I went in search of a manager, who got there just in time to witness Numbskull rotating the rotisserie for the last skewer of chickens.  I HOPE that the whole batch of cooked chicken got tossed and the idiot employee after them, but I didn't have the time to stand around and watch.  (Had to pick up children at school.)  But just as a precaution, I never bought rotisserie chicken there again.

My evil side feels someone should've made him eat the contaminated cooked chicken to get an idea of what he did wrong and why it's very very bad.

I believe Gordon Ramsay did that once, after a very stupid boy fed him spoiled food. To which the boy responded "It doesn't taste off to me. I can't taste much in anything, though....Blech! Oh my deity, it is spoiled!  :o Now I taste it!"

I remember that episode!  The fairly young "head chef" of the restaurant chain-smoked to the point where it had killed his sense of smell and taste and he sent out spoiled scallops to Gordon during the initial meal, which is where the restaurant is trying to impress him with how good their food is - that particular restaurant had a kitchen that was a general health hazard.