I’m adjusting to my new role at work fairly well. This weekend we’re short staffed because the other sous chef lost a family member (the 3rd staff member inside of a month to have to attend a funeral of a loved one), plus Monday is a menu change. I have to pick up a few of his tasks plus work the line in the evenings.
Considering I’ve received almost no training I think I’m holding my own. Yesterday I walked in at noon and there was no one expoing, so I put my jacket on and started calling out tickets – a big and sudden change of pace from my leisurely morning, but what can you do?
The daytime crew seems to have taken to me pretty well. At first I know they were suspicious of me, but as the week has gone on they (and I) have loosened up some. My expo style is not to yell at people to motivate them (unless they need to be yelled at of course).
And at least I’m getting two days in a row off – Mondays and Tuesdays are my days off. It kind of makes the weekend tolerable.