I would love to see these twits do a week or even a day of my work when I was less than a year out of high school. I started at 4:30 AM to turn on the grill/griddle, and do a bit of prep(blanch bacon, cut fruit, slice up 3-4 loaves of egg bread for french toast, load the cold table, get the steam table ready, slice up breakfast ham, make oatmeal and cream of wheat) to open the restaurant at 5 AM. Half a wheel of tickets by 5:30 and I was already in hover mode. How in the hell is a person with a degree in retard going to manage 6 egg pans(with varying egg demands), half a dozen or more breakfast steaks(of varying doneness), 5 orders of french toast, manage 1/3 of a grill of hash browns to get them to perfection, 4 country fried steaks in the fryer, and 2 sets of basted eggs, and 1 perfectly poached egg, and have each ticket timed to be up in the window at the same time. All the while you have lifer waitresses wanting their food first(even though their tickets were last on the wheel), or having to redo a plate b/c some joker wanted over easy eggs(but they really meant medium b/c they didn't really know the difference) did I mention there was no PoS set up with nice printed tickets---hand written baby, I knew every waitress by their handwriting......and you did all of this right in plain view of two counters, there was no hidden kitchen like every place is today. I also worked at the Holiday Inn at the same time, doing the dinner/evening service and handling the insanely busy sports bar, 60-80hr weeks at that time were not uncommon, I also managed to knock out quite a few community college classes when I wasn't doing the job at the Holiday Inn any more, and no one helped me or subsidized anything b/c I would have felt I was incompetant as a man.
It was an experience I wouldn't trade, I learned a LOT about people, boosted my good work ethic even higher than was instilled in me from when I was helping my dad who was a GC.
I would love to see these twits do a week or even a day of my work when I was less than a year out of high school. I started at 4:30 AM to turn on the grill/griddle, and do a bit of prep(blanch bacon, cut fruit, slice up 3-4 loaves of egg bread for french toast, load the cold table, get the steam table ready, slice up breakfast ham, make oatmeal and cream of wheat) to open the restaurant at 5 AM. Half a wheel of tickets by 5:30 and I was already in hover mode. How in the hell is a person with a degree in retard going to manage 6 egg pans(with varying egg demands), half a dozen or more breakfast steaks(of varying doneness), 5 orders of french toast, manage 1/3 of a grill of hash browns to get them to perfection, 4 country fried steaks in the fryer, and 2 sets of basted eggs, and 1 perfectly poached egg, and have each ticket timed to be up in the window at the same time. All the while you have lifer waitresses wanting their food first(even though their tickets were last on the wheel), or having to redo a plate b/c some joker wanted over easy eggs(but they really meant medium b/c they didn't really know the difference) did I mention there was no PoS set up with nice printed tickets---hand written baby, I knew every waitress by their handwriting......and you did all of this right in plain view of two counters, there was no hidden kitchen like every place is today. I also worked at the Holiday Inn at the same time, doing the dinner/evening service and handling the insanely busy sports bar, 60-80hr weeks at that time were not uncommon, I also managed to knock out quite a few community college classes when I wasn't doing the job at the Holiday Inn any more, and no one helped me or subsidized anything b/c I would have felt I was incompetant as a man.
It was an experience I wouldn't trade, I learned a LOT about people, boosted my good work ethic even higher than was instilled in me from when I was helping my dad who was a GC.
So little miss entitled barista can kiss my ass.