There’s a difference between a food service place with substance users (most) and one that hires people that can get away doing whip its mid shift in the walk in and still keep their job.
Since this is apparently the latter; I’d say it’s just an excuse.
I’m sorry but even with my food service background i’m struggling to see the difference you mention. I can see that sometimes places higher more conscientious staff members but with the amount of turnover across the industry, I can’t imagine that a place that doesn’t occasionally have staff members like that barring the high end establishments.
My experience suggests that there is a difference between most places, places with substance users. Places that make mistakes at hiring and maybe someone does drugs once or twice in the walk in before being caught.
And places where people are using drugs in the walk in while leaving evidence and it is to the point the owner has to investigate because the chef/coworker/manager hasn’t already brought this to the owners attention.
Therefore this place appears to be the latter, a place with lesser standards.
I guess this could point to the higher standards thing you mentioned.
I sound defensive because the thought of my walk in being contaminated by drugs and their paraphernalia gets under my skin.
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There’s a difference between a food service place with substance users (most) and one that hires people that can get away doing whip its mid shift in the walk in and still keep their job.
Since this is apparently the latter; I’d say it’s just an excuse.
I’m sorry but even with my food service background i’m struggling to see the difference you mention. I can see that sometimes places higher more conscientious staff members but with the amount of turnover across the industry, I can’t imagine that a place that doesn’t occasionally have staff members like that barring the high end establishments.
Doing whip its in the walk in mid shift while leaving evidence without anyone noticing?
Sure man I guess. My decades in the industry say otherwise but idc enough to argue.
Edit: I’m not saying that mistakes aren’t made at hiring but if it’s a big enough problem the owner has to get involved it’s not just a hiring thing.
The owner seems to have had to get involved. Not the chef, not some manager. The one in charge of raises.
I guess I did care enough to argue
I’m not trying to argue. I think I misunderstood your initial point.
My experience suggests that there is a difference between most places, places with substance users. Places that make mistakes at hiring and maybe someone does drugs once or twice in the walk in before being caught.
And places where people are using drugs in the walk in while leaving evidence and it is to the point the owner has to investigate because the chef/coworker/manager hasn’t already brought this to the owners attention.
Therefore this place appears to be the latter, a place with lesser standards.
I guess this could point to the higher standards thing you mentioned.
I sound defensive because the thought of my walk in being contaminated by drugs and their paraphernalia gets under my skin.
Do that stuff outside like the rest of us.
I could’ve been more clear and I hope I have been at this point. Hopefully we’ve helped some other see things differently.