Re: Pinoy Hangout Thread v. 17
ngerk. before I can rally anyone to any side, there is no forum to be had. Like, how do you start one if you're not the sup? tangna.
I really hate it when she compares her work times with ours when she's better compensated and shit. Duh, she's at supervisory level, she's paid a fixed rate, so of course her hours and times don't matter to us measly employees. Our rates are daily, we have no other motivation to keep working other than proper treatment and respect of our human rights. Or pure love for the job. but not everybody has the latter.
I'm mature enough to let things get by, since I can also understand how the business works. But for the rest of the employees without education, they will never understand unless they are talked to about it, or if they are made to see the big picture.
We've had 5 incidents in one month about hair in the food. And I look at them and they deny it (sous chef included) when their hairs are all over the place (she doesn't even tie her hair!!!! she just bundles it up hoping the bandana will hold it but busy times would cause them to fall). I politely shared to her my experience with other kitchens, how I really keep my hair in place with some fifty hair clips, etc. Then she tells me she doesn't have the time for it.
She, being the sous chef, should understand that 2 minutes of her day to keep her hair tidy is going to save her years of reputation. Besides, how could she still deny this after 5, I repeat, FIVE Complaints within a month of opening??? And she doesn't even understand that! And I couldn't tell her this because she was the goddamn sous chef and I was a mere contractual.
I don't even want to go into other details about breaks, staff meals, and days off. The list really goes on.
Especially because the HR is also estranged to us. We have no system of communication for our concerns. We don't have meetings, which is essential in running a team, it's a basic leadership thing. Corny, sure, but it goddamn matters.