So that's was the phrase of the day apparently. All I heard today was the second cook complaining about how the second shift constantly does not do this, does not do that. He does have a valid point that our shift, with only 2 cooks on the clock, compared to their three, does more of the prep work for the restaurant then second shift. So yes it gets old when we come in and everything we prepped is gone and no attempt was made to restock it. One of his usual complaints is opening a tub of, lets say tarter sauce, and there be a spoon in it. He will take the spoon out and go "Oh my God, its so hard. I think I strained my pinky taking the spoon out." Haha ok so I get it, it is stupid simple things. But please explain to me why I almost always come in after he has closed our shift the day before and I find specials still in the serving pan wrapped in foil, at times, put away in the walk in cooler. Best part was when I found the breakfast buffet potatoes in the steam table pan AND the serving spoon in it. I told him to save back one serving of the potatoes because a regular customer in the morning wanted it with his breakfast the next day. My point is.....
If you are gonna complain about stuff other employes do or don't do, at least be professional enough not to do the same things yourself.
