Communication And Commitment Or Lack There Of.

OK so it has been a long while since I was in the hospitality industry and I am told so many things have changed, with that said I am truly dumbfounded how so many things have stayed the same. Customers still to be pleased and everyone is to still keep happy, to the point where its almost impossible to find where you start and the bull-shit waiter begins. Which brings me to my point..

Was I ever as shit at my job, as the new people coming through the industry are?. I think to myself, was I ever as green as the new kid? Does everyone truly have to start from somewhere? Does being able to talk your way ‘out of’ or ‘into’ almost every situation this industry presents, come naturally to some, or is it something that has to be learnt?.

For those that do not know me I have been out of the industry for quite some time, Vowing the day I left I would never return. However opportunities to travel arose and extra cash is needed to do so (that and I do miss it from time to time). So I find myself back working nights on a regular basis at one of the best restaurants my small town has to offer. For a place that prides itself on a high quality of service, it baffles me that we allow new people that barely…”have a heartbeat” able to work within it (although I could hardly call it work at times). The unbearable truth, that is finally starting to dawn is that pickings are slim and we all have to take what we are giving (as hard as it is to swallow). Why is this so??

When I left there were a number of completely different ways of operation; most have changed for the better but one sadly has not, and has changed for the up most worse. Communication… granted I have only worked in 3 different venues, The Railway hotel, Beaches Restaurant and the Plaza hotel. After that I worked as a sales rep for a local food distributor for a long period of time, having the opportunity to witness some truly amazing kitchens, chefs and waiters all over Queensland. I know what a fully functional venue looks like and sadly ones that are not.

I hate to sound like I enjoy blowing my own trumpet like a lot of people do, but if there is a restaurant from Rockhampton to Winton… I have been in it. A claim that any “lasting” member of this particular food distributor can boast. The one constant factor that always shined through for these successful establishments was communication. Weather it be between the wait staff and the chefs or the Executive chef to his single minded apprentice. Weather it be a restaurant supervisor to his/her wait staff.

Gone are the days of everyone getting along joking, having a good time getting along and still providing great service, when all one needed was a nod or a glance and it was known exactly what was needed. Why is it everyone can not all sit down at the end of the night and have a drink and be mates? Are we really that different from each other? Do we not all try to be the best we can be (trained or untrained)? Granted there are some people suffice it to say that just generally wont get along, However I do consider myself a pretty good judge of character and find the staff and the establishment in which I work to be a great bunch of people (all of them). Lets lean from each other and make it work and I think the customer will notice it.

That is as upbeat as I can muster the strength to conger regarding communication. I can not believe the commitment that some staff put into an establishment. I feel like an outsider looking in at times because this industry in so many ways is a hobby, passion and extra pay cheque for me at the end of the week. If I didn't give a 100% at every second of my waking moment there I would bow out gracefully and retreat to another industry. Maybe its work ethic or maybe it’s the love of the industry that drives me to get in the shower after a 9 hr day and make my way to do another 4-6 hrs. I don’t know really what it is, but I do know if I am asked or required to work I am there … If I am told that is how its done…. I do it. Those that are giving it a half arsed effort move the fuck over and give someone the opportunity to experience the opportunity to become a valued member within the industry…. Major wastes of spaces could be better filled with something or someone, in this instance, of value.

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Hospitality Professionals?

What is it with you so called Hospitality Professionals out there? What gives you the right to call yourself a Restaurant Supervisor, a Maître d'Hôtel, a Sous Chef, an Executive Chef, or a Barista? What have you done to earn that title? Are you qualified in that area, or did you just happen to fall into that position, because the guy above you did the runner one night?

This pisses me right off. Too many times now have I seen these so called professionals blag their way into a job, and it becomes obvious after a short time that they're thick as 2 short planks.
There's too many people in this industry, who were stupid an uneducated at school, who continue to be so in their working life.

To be good, you have to be clever too. It involves complex thinking, operational skills, multi tasking and raw talent, all whilst working under extreme stress, pressure and temperatures that can be 60c and upwards. Don't come into my place of work, 4 hours after I started, then bleat about how hungry you are, or how your back hurts or how much better you were in previous jobs. I don't fucking care. You're shit and I know it.

There's young apprentices who want to be right up there, cooking and plating the fancy food, but still don't know how to make a Hollandaise, Restaurant Supervisors who can't answer the phone and make a drink at the same time, and senior Chefs with bugger all experience. I myself had to come through the hard way, and there's been some major obstacles for me to overcome in my career. And then there's the customers, who think they know better then me, I don't fucking think so, go back to the chop and slop at your local club.

So let me tell you, if you're one of these "young guns", you're not going to last, you're going to fuck around in life, just like you do at work, loser.

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