Sometimes I think that I must be the one that's crazy. I'm going through a first draft of the new menus that my Chef and Director of Catering are planning for the start of the season. What do I find? A menu choice for a P.M. food break of sliced bananas. Are they serious?
Haven't you seen what a sliced banana looks like after a few minutes? It gets all slimy and definitely unappealing to look at, let alone to eat. And these jokers think this is a good idea to add it to our menu.
How the hell do they expect this to hold up after the kitchen cuts the food? Then the waiter needs to load the bananas, along with the rest of the menu choices, hop in the elevator to get to the floor. A walk to the meeting room is next, place the food on the buffet ahead of time so the guest doesn't have to wait (remember the 15 minute rule?) then hope the food lasts long enough by the time the group actually decides to take a break during their meeting to have a quick cup of coffee or soda.
Then what will they find? A f'ing slimy banana. Why don't we slice apples too? This way we can have a competition to see what happens first...the banana get slimy or the apple turn brown. What jerks!
Thankfully I got them to remove this mess from the menu. Next item to remove...the flan.
I need a REAL job!
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4 comments:
Slimy bananas, that's gross. I agree, what on earth were they thinking. Bananas should be eaten right after being sliced, preferably in fresh cream with fresh strawberries. :)
I hate catering directors.
They have the stupidest ideas.
And they never listen until their stupid ideas fall flat.
You'll never hear a 'you were right' from them.
Many of their stupid ideas were also coupled with a large ballroom meeting hosted by a multi level marketing company.
MLMs are notoriously cheap.
And so are their customers.
FnB meeting:
CD: They haven't booked any foodservice. We should set up a buffet breakfast in the other ballroom to take the heat off the restaurant.
Me: No we shouldn't. There won't be enough business to pay for staff.
CD: We're gonna do it.
GM: We're gonna do it.
Me: On the record that this will lose money.
Buffet breakfast set for 120 takes in 31 covers at $9.95 or about $310.
I'd do labour calculations but the food costs based on 100 'expected' covers surely exceed the take so it's a loss.
I ate a lot of bacon that day.
Next FnB meeting:
Me: The breakfast lost money.
CD: But it took pressure off the restaurant.
Me: So my department's labour costs are subsidizing the restaurant? Do I get an adjustment to my budget?
CD: No.
Me: I haven't told anyone this and I won't really tell you until three years from now but I'm quitting this job to go
back to school. You don't know how to run a business and school is my only way to escape.
CD: No, I don't know how to run a business. This is my first and only employer. I don't know how to do my job, really, but I'll throw anything at the wall to see what sticks.
Again and again because I am too stupid to learn from my mistakes or listen to those around me that have a lot of experience.
I have job security because I never have to answer for my mistakes. I've been here for twenty five years and I will be here for twenty more.
Me: Well, good luck with that. I'm going back to school soon even though I don't know it yet because last straw hasn't broken my back yet.
Old GM quits.
New GM was a CD.
Lather, rinse and repeat.
Well done Dance.
I worked with a Director of Catering in Rhode Island who still thought fake flowers and clouded linen were somehow attractive.
This is very typical. I'm surprised your chef went along with this! Would that be a tong or a spoon? My god what an asinine idea. It's good they have you there to save them from their own ideas.
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