Pressures of the workplace: Welcome to the N.W.O!

[Joe Fields]

For many of you, what I am about to relate is nothing new, for you have had to deal with this for some time now.

First, I must say that, in this economy, I have to count myself lucky that I still have a job. I know what it is like to be jobless, with bills coming nonstop, and the internal pressure that increases with each passing day of unemployment.

I work in the restaurant business. I've been working at my current job for a year and a half. When I started, I had a decent amount of hours and I made a good, not great living wage. I'm the guy who never slacks, always finding something meaningful to do. Whenever someone would call in sick, I'm always available. Having had to go into debt to buy a newer car, I'm always hungry for more hours. In my time there, I have initiated sales campaigns, and have even gone door to door, trying to drum up business in my area, to stave off the bad economic conditions. I have successfully initiated procedures that streamline the way we conduct business. I'm never late, and never take a day off.

My thanks? Aside from all of the promises made to me that have since been broken, I have seen my hours cut, almost in half, not received a raise or a promotion. In fact, yesterday the regional manager came to the restaurant and basically told all of us that our efforts were not good enough, that, even though our hours had been drastically reduced and our labor force cut by a third, (to the point of ridiculousness) they expect us to keep up the same standards, or heads will roll.

I've been in the restaurant business for quite some time and know what it takes to do quality work. There are so many tasks to be done, and so many people needed to keep a full service restaurant in tip top shape. It cannot be done with skeleton crews that have had their hours cut.

It's a squeeze play and this company knows it. They know that they can get away with it in this economy, with so many people out of work. I can guarantee you that this company will still maintain their profit margin, only it will be on the backs of it's employees, who have given their best.

I can forget about a raise and a promotion. I'll be lucky if I can keep my job, what there is left of it.

Joe

[BrklynLiberal]

1. oops..dupe..

[BrklynLiberal]

2. Yes. I can empathize. It is the definition of being between a rock and a hard place.

[Joe Fields]

3. unrec? you're shitting me!

[safeinOhio]

4. Best of luck Joe

If you end up having to look for a new job, I'd suggest a non-chain restaurant. When dinning out I try to find a local owner run place. I have always noticed happier workers and better food.

[Joe Fields]

5. Thanks.

[Berry Cool]

6. Yes, I was also going to suggest "Find an indie restaurant."

The fact that yours has a "regional manager" says "chain" to me, and it sure sounds like they don't see you as a person or value you as one. If you find a local indie restaurant that's doing well and needs a dependable go-to guy, latch onto the opportunity. You will not be just another warm body to them. Prove yourself and they should be treating you like gold. Whatever the case, you will not be just another cog in the machine.

[juno jones]

7. HEY!

:hi: fellow restaurant worker here!

I concur with the people telling you to find the indies. Indies and Mom and Pop's tend to be a lot less stressful than the chains and a lot less impersonal.

You will be an asset to a good restaurant. Set your goals high, look for places you enjoy and would like to work. It sounds like you have a good resume. Good luck!