When will bosses ever learn, if you tell your employees "if you don't like it you can leave" you're straight up ASKING them to quit and indirectly ruin your business!
In the last story, it seems to have just benefited the boss. No one had been warehouse manager for months, this guy comes in and cleans a big mess in two days and the boss didn't have to pay a cent. He'll probably run that business into the dirt eventually, but OP just gave that guy free labor.
@@92jwiener But he still didn't share the inventory list he made and he still didn't 100% complete the job. So while the free labor probably benefited the boss, it's only in the short run.
@@Zehel_Fenris And that new "hire" would eventually leave for a paying job. Sooner or later word will spread how that boss cheats his employees out of their pay and eventually no one would like to work for him knowing his history. Yes, it'll take years at least but when word comes out and spreads, he's screwed.
I mean, OP was familiar with a lot of the staff. Also, she was continually talking shit about Americans to which - surprise - OP and his brother were too. So of course they took it personally.
Before Covid I had a regular routine at a local steakhouse. At least twice a month I'd go sit at the bar, have a few drinks, and eat dinner. I got to know the bartenders and they new me, like they would see me come in and they would have my drink order ready to give me as soon as I sat down. And yeah when someone was mean or a dick to my bartenders it made me mad lol.
I love the French chef joke but I think would've been funnier if she just give her nothing but raw materials and say cook it yourself do you think you're better than us.
So true. If it were me there, I tell that lady "Look lady if you don't like American food, go make your own food." or "If you only want to eat french food then go to a French restaurant instead."
Queue Gabrielle actually making a stellar meal and the people are honestly amazed by it. She’s like writing about it on a ask Reddit thread about being challenged to do something you were good at.
given that it’s a greasy spoon restaurant that would have been what happened if she had the guts to vocalize her stupidity, but she was a coward and hid it until the end and she wouldn’t face retaliation
given that it’s a greasy spoon restaurant that would have been what happened if she had the guts to vocalize her stupidity, but she was a coward and hid it until the end and she wouldn’t face retaliation
Same with an obnoxious trucker who just ordered his food, then seconds later he yelled "Is it done yet?" One day the manager got fed up with his order then brought him his food and asked... "Do you want this now? Or do we cook it first?" After that... He waits for his food quietly. He's now good friends with the manager and staffs.
@@azisles02 my job has done this since we switched owners and now NOBODY wants to work with us. Even a homeless man turned us down. Three days before he was gonna start he'd heard about our bad reputation.
French too. Sure, we can be picky about food, that's well known. But she's on another level: she's snob and entitled, that's different from being simply "picky". She is a shame for us all. Usually, even in France, I often struggle to explain what "very rare" ("bleu") is for real, when I order my steak. No need to say, most of the time, it's between medium and rare ("à point" et "saignant")... Sometimes, I'm not on a good mood, they pissed me off like "we know our job", and I return the steak - throwing a 700g steak usually calm down the so-called "chief" who don't know this BASIC KNOWLEDGE. And that's the biggest issue (to not say the only issue!) I have with food: meat cooking. I can deal with near everything else, but well-done beef and rare chicken aren't on my menu. Same for mustard: when asking for strong/fine mustard (commonly called "moutarde de Dijon"), and when you got the... thing? some people call "mustard", with HONEY within, it's like ordering for mayonnaise and get ketchup instead. But honestly, it near never happens in France, but can happens in USA. Usually, being nice solves the problem immediately. Real mustard is not "old", it's either dry or not the correct type. Real mustard can be kept for MONTHS, and outside a fridge, even once opened. It can only dry - and that's not so easy. The usual French is not so picky. Feed a French while explaining him what is inside and how it is prepared, and you'll have a good conversation about food and the pleasure to see everything eaten out without any question. Most French are extremely curious, to not say inquiring, about foreign food, and food is "THE" conversation topic to get closer to us. Simply, we like to know what is inside a course BEFORE tasting it - call that a cultural habit. But until you tell us something like "it's fried maggots" or "there's only 50% of hot chili inside", we won't return the plate.
Tell me the truth... escargot is like a national prank you pull on foreigners, right? You take tgem out to eat, convince them to order it, order it yourself, but you give a secret hand signal to the waiter so he brings you snail-shaped beef or chicken pieces. And all the chefs are looking out at the tables, making bets if the foreigners will finish their plates. "Aha, Pierre! Table 6 did not finish! You owe me 50 francs! (Stereotypical French laugh)"
If she dared to say that "French chefs are better than Americans when it comes to cooking." I can bet that he would look her straight in the eye with rage and anger and say, "I have worked in the restaurant business for YEARS. Working with the top chefs of the world to get to where I am now. I have even cooked with well known French cooks as well love. I KNOW what I'm capable of. But if you DARE to insult me or my staff and boast that you're better. Then you can take your arse and get the fuck out!"
Somehow makes sense that our Karens are Gabrielles. Go a few of my parisian friends that are like that, criticizing everything they order while they can't cook an omelette.
I have respect for the legends that are some of the most noteworthy French chefs, but i agree those who learn first hand on the job don’t deserve that.
That last guy should have offered to sell the list back to the restaurant so that he can at least get some money out of his work. That would've been a better revenge ;)
While yes it is a good idea it could be looked at as extortion in a lesser case yes it was his work but blackmailing a company isn't gonna work out either think what he did was better cause it forces them to have to find stuff wasting time and money
This. I once ended a date early with a guy because he was horrible to the taxi driver on the way there, and then unbelievably rude to our waitress at the restaurant. The stupid thing is... he knew I was actually a part time waitress, and he still couldn’t understand why I was offended!
@@LeonieJMerry One thing's for sure......Even on my roughest days, I'd *never* take it out on the waiters/waitresses or anyone like that! They're likely having a rough enough day at work on their own......There's no need to be a jerk and make it needlessly harder for them just because *you're* having a bad day!
I disagree. You can't judge a whole person based on a single aspect. Everyone who does that is naive and superficial. Everyone has their strengths and weaknesses.
@@lars9925 you are as entitled to your opinion as I am, and I respect that. However, abuse of others is not a "weakness", it is plainly just wrong. If someone is going to treat "the help" badly, it is extremely likely that is going to cross over to others in their life. It is not superficial, as you say -- and in some respects, you CAN judge a whole person on a single aspect. If someone routinely beats their dog because they cannot control their anger, but also takes care of their elderly mother, it does not a good person make; it has been my experience, and is well documented in both a scholarly and scientific fashion, that someone who is abusive to one being - human or animal - will be abusive to others. I do not judge most people for most reasons, but I do judge abusers. I suggest you try understanding things from a different point of view; if you have never experienced abuse, and cannot understand the behaviors that implicate abusers, then you cannot judge, either. Thanks for your input, though.
@@mysticalbeing8943 Yeah, never mess with cooks or waiters who are willing to take some matters into their own hand. Basically you be an arse to them, and perhaps they might be an arse back. But only in the way that they might "accidentally" cause some spills or mistakes. Tampering with food is a no-no, but a few "accidents" is what they could do.
That last OP has no idea how much he actually lost, not won. Two days of free labour and basically the warehouse got a deepclean for free. It can either sit for months now or they can find a new warehouse manager who will take the pay. OP got his ass kicked.
I went to culinary school. But I’m still the least experienced of all my coworkers. Sure, culinary school taught me how to cook. But it didn’t teach me anything about cooking in a restaurant. Experience is often more important than education in the kitchen
I truly believe the first story to be true because almost the exact same thing happened in a factory I worked at. The factory packaged a food product in sterile PE coated cardboard cartons(very similar to cardboard milk cartons). The cartons are sealed with essentially hot glue which is melted in an approximately 5 gallon pot and then pumped through a filter screen and then through hose that went to the glue nozzle in the machine. Anyway 3 maintenance mechanics out of 6 on duty were working on changing the filter screen mid-run because it was plugged (frequent occurance). They had locked out power to the glue pot which was mounted on the side of the machine away from all other moving parts of the machine. They left the rest of the machine on so the positive pressure system that kept the inside sterile would continue to run otherwise it would have to be re-sterilized which took half a shift. New manager sees them doing this and suspends all of them for three days. So for the next few days those of us that remained started locking out entire machines not just components. We were so mad about this we made it a goal to get down time over 90%. We refused to back down until the suspended workers got back payed for their suspension. Best part is the maintenance managers were behind us and would give us ideas like "Oh you're going into the freezer? You'd better thaw it out first just to be safe."
Salary should always be discussed... During your interview or at most, during the new hire meeting right before you start your shift, not 2 days into your job. That way you don't get a nasty surprise and you get to decline working like a slave for a shit salary. There's nothing wrong with asking about what salary you can expect and getting that into writing, if anything, that's you being proactive because NO ONE would be working if it wasn't for their salary.
That first story actually makes me pretty uneasy. Lock out tag out is a process to make sure the machine has no chance of turn on while an employee is doing maintenance on it to prevent them from from being maimed or killed by accident. Now I don’t know the exact details of the loto plan in question (on our site it is usually as simple as unplugging the machine and locking the control panel) but it sounds like op is bragging about putting company profits above their and their coworkers safety
Wow you're right. It took me a moment to realize that, but it does kinda sound like that. Still *38* locks is way too many. Not to mention all the other procedures that go along with LOTO.
I've been in industrial maintenance for 20 years. Most simple sensor and switch faults (90% stoppages) can be repaired easily, quickly and safely without FULL Loto. The local motor can be locked out, etc. Make the needed alignment or replacement and remove the local lock. Return to operation. Full LOTO requires all energy sources be locked even if unrelated to the work. Systems shut down. Then the work done on equipment you can't test, sensors you can't see operating, wiring that may or may not be the problem. like going to an auto mechanic for a tune up but keeping the keys for safety. Sometimes it needs to be on to diagnose and make the adjustments. Believe me we learn the equipment and know how to avoid the bitey bits. We use LOTO judiciously to protect ourselves as needed. But by enforcing absolute LOTO in all instances manufacturing productivity will be destroyed and the economy with it.
I saw the story about the step mother who is awful to restaurant staff. People were commenting that the husband and step kids were responsible for not ‘controlling’ her, but I argued that she was a sentient adult who is responsible for her OWN behaviour. The only thing they could do is ask her to behave better, but they can’t force her. I guess they could refuse to go out with her until she learns to behave, but they still can’t ‘control her’ or ‘force her to behave.’ Sentient adults are responsible for their OWN behaviour.
Did anyone else think that they should have told Gabrielle that they got Breakfast from a prestigious French cafe and then when she says she loves it they reveal that it is from the American diner?
While that diner likely had great food, French food and American food are different enough that she would have to be quite ignorant to not be able to tell the difference easily.
That $50.000 a minute loss gave me a flashback to my first job at Jeep. I pulled rear axles from the axle line and dropped them on CJ's Every once in a while the small hoist I used would break and drop the axle at my feet. It was a critical operation so I had a kill switch. The cost when the line stopped was north of $100.000 a min. It was hilarious to watch dozens of upper management and supervisors descend from all directions on that spot.
Karen be like: I WANNA SPEAK TO THE HEAD OF THE COMPANY AND THEY ARE MY FRIEND *When your brother is the head of the company and doesn’t know the karen*
I had a bad school life and during it I was called Gabrielle a lot (I’m Gabriel), because teenagers are pricks and love to demean others. So for me it was pretty triggering and I’m afraid to admit terrifying to hear him mix to two up.
@@fireiron369 same thing with my name, I'm often confused with kangaroo, (my name is kenguirho) you could guess i have other nicknames, teen are pricks
I used to get so upset with my Grandmother at restaurants. She was just like the OP in that story spoke about. She would order steak well done and complain it was too tough, tear into staff for ridiculous things and it was an unending verbal assault of the staff. I love my Grandmother but I wasn't embarrassed I was upset and angry with her for how she was treating people just trying to do their job, many who were very good at it. The problem is that she's my grandmother and berating my grandmother, regardless of her being in the wrong, isn't an option. I love her and for the most part, I respect her. One time this really amazing waitress was incredibly attentive but not in a pestering way. Anytime someone decided they needed her she would already be there when they looked up saying, "Can i get you anything?" My grandmother did her usual thing and she did all that despite her behaviour and I sat the whole time with my head down and didn't order a thing. The waitress brought me a chocolate milk and said, "on the house." Finally my mother decided she had enough. She gave my grandmother the look you get from a woman everyone knows not to mess with when you go too far. She gave a sharp, "That's enough mother!" everyone in the restaurant noticed. Being just a teenager I told my mother I had to use the bathroom as everyone was just outside the restaurant. I went back in and apologized and said I can't stand when she does that and I'm sorry. This was her response. "You're her grandson and a good, respectful kid and you love her. It's ok, you did the right thing and your mom is an awesome lady. I noticed your whole family jump when she spoke. Best to be a good grandson and let her handle it." She was right, my grandmother could be trying at times but she was a wonderful lady most of the time and I really miss her, but I still don't miss going to restaurants and not eating because I know what's coming. It becomes an incredibly difficult situation for everyone involved when someone acts like that.
In that last story, it sounds like that was the boss's plan all along - Get the person to do the work during the trial, then give them a salary which would make them quit so they wouldn't be paying them to do any of the work to get the stuff cleaned up. If they had given that OP at laptop to work with during those few days, it would have all been for free since they would have likely not allowed OP to delete the file before turning in the laptop.
@@dubious6718 I think they mean that 2nd and 1st world countries do the same thing. I live in a so called '1st world' country, and live with others because places would rather fire me than up my wage enough for me to be able to live alone. Multiply everything in the story by 10 and it would work for me. I need about $1k USD per month to live on my own, and get about $600 USD per month. At least my current employment have good reason... the last places I worked had plenty of money to pay me, but the more they saved on employees, the larger the bonus was for management.
Exactly. It sucks how big companies can get away with pretty much stealing the earnings of the employees. What I mean by that as an employee, we generate money to cover out time, the expenses of anything we use (like tools and stuff), business operations, and profit. While smaller companies will have less profits it doesn't excuse the big companies from profiting a ton off of every employee. I hope to see the day when people get treated as a person and not as labor. We have the right to work, but not many rights outside of that.
There's no end of "we don't need the cranky old man who knows how to operate that machine -- oh shit it's older than the rest of the workforce and there's no manual" stories in these videos, they're always a laugh. Just makes me wish I'd been an engineer.
School teach you techniques to cook and prepared ingredients, expanding your "skill tree", to be more versatile and refined, if you think of it, while learning in the kitchen hone your prep and cooking skill and time management mastering the categories
As a culinary student, I agree. Don’t get me wrong, I love my program but I’m worried because of covid it’s gonna be hard to get a job. I think culinary school teaches more management related skills and then the actual cooking experiences teaches you how to cook. You can never stop learning. Plus most schools only teach French and Italian cooking techniques
@@superprincessgem1 get in a BUSY big kitchen before you even get close to graduating. Nothing worse than thinking this is what you want, Only to realize you literally can't work under pressure, because you've never even dealt with a 20 ticket rush. I've hired 6 or 7 culinary grads through the years. Only one stuck around more than 2 weeks. I'll take the person who has verifiably worked in a kitchen for 6 months over a culinary grad EVERY TIME. Dont get me wrong, school is good and if you want to be a chef and open your own restaurant DO IT!! People always want/need to eat. But just know what to expect first. I've watched several friends go from 30k in debt from school, get investors and then quickly go to 500k-1M in debt for their failed restaraunts because they simply don't fully understand what they're doing and how a kitchen works. Good luck chef.
@@trippsmclovin thank you for the advice! I took an internship in a kitchen before culinary school and have to take another one before I graduate. I’m hoping I can get more experience but covid kinda screwed me over (Immune compromised). But thank you for the advice. I always worry if I have enough experience or not.
Coming from someone who’s worked in the food industry, that snooty woman sending back food that much would get us in serious trouble. I’m not sure if that’s the same for every place though, but I got some bad flashbacks from that story
See this is part of the reason why I chose not to be a chef. I got tired.of everyone acting like a damn expert, or sitting there and micro managing what I'm making. To suit their own personal tastes and screw everyone else that likes it the way I was making it for them.
It's funny to see how working in customer service jobs can make you go from "Ohh I'm such a people person. I looove interacting with strangers and neighbors." To, "GOD I hate people. Soooooo many snobby assholes!!"
Yeah. I have "picky eating" which I hate that term, since it's more likely I literally have an eating disorder called ARFID, and I would never do anything remotely as cruel or micromanaging. If I have issues with food, I pick at it and take my time to eat it so I can manage my issues with it, or if my OCD kicks in with it, I'll again, pick at it, and at most I'll ask for like food without something in it, for preference, which is implied when I don't say "allergy" since that makes the whole ordeal harder on the chefs and stuff, as far as I'm aware. Hell, if I don't like something, I'm more likely to nibble at it and end up paying, without actually filling up, rather than insulting a chef. Like, at least I, someone who is so extremely picky that I have yet to meet anyone who is as picky as me irl, and again, I hate that term, but it's what people always say about me, often as an insult for not eating a lot or not liking something, which has led to me literally preferring to drink a drink and not order something versus make my family go to another restaurant due to my preferences, and omg, I have the decency to consider that it's probably still good food, just not something I personally enjoy. Like hell, hate me for it, but I hate Mac and Cheese. I hate whipped cream. I don't like hamburgers, or almost anything seafood, but you will not catch me claiming it is objectively disgusting, because that is outright false! Other people have different taste buds, omg- I was actually worried since I have a bit of nervous tendency towards the whole "picky" eating thing, since I've struggled with it and felt so shamed by it that I'll starve myself over it, to avoid being berated as selfish or spoiled for not putting items in my mouth that literally make me dry heave, whether I want to or not. I'm relieved that it was more so about the Karen behavior than the picky eating though, as not many people know it can literally be an eating disorder and automatically go to shaming it. I'm sorry you had such an experience with shitty people though. I always feel pissed watching cooking shows where the judge says "oh I just don't like this so you shouldn't have done it" and I'm just like, h how was the dude/dudette supposed to know, sorry you don't like this specific thing to be sweet, a lotta people do, how about you judge it on other shit instead, jeez. I can't imagine having to deal with self entitled people like that.
Back when I worked construction, union and non union. Stories like the first one are very common. They'll hire some new young engineer straight out of college who insist on changing absolutely everything just to show they're in charge. My step dad had 30 years of experience, she was designing the piping for the mechanical room for a carpet mill in his head.. Very complex pipe routing. But everything worked perfectly, he was incredibly smart and had he just went to college, he could have had a much high position. For the degree, not to actually learn. Anyways AFTER we built the first 3 mechanical rooms, 4 in total for that stage of the project. Most of it was identical except for 2 being flipped 180 degrees for being on the opposite side. They brought in an engineer straight out of college to draw everything up in cad... He right away started saying some pipes couldn't go in the places my step dad put them and to move pipes to other places... He hadn't actually visited to site in person yet and was just going on the basic drawings my step dad and myself drew up. He was literally trying to tell us that the cold side and hot side could just be connected to save pipe and that several things we drew up wouldn't work because "pipes can't do that"... I gave up talking to the guy once he started calling me a dumb kid.. I was older than him.. After he finally came to see the already built rooms he still kept trying to say it wouldn't ever work.. But it was already up and running and had been for over a month and was signed off by the chiller manufacturer when they installed them. He tried saying we had to cut it all out and redo it all a d threatened to fire us... Yeah little did he know the owner of the company really liked my step dad, he's saved him tons of money over the years, mainly in labor because he could do things faster and with less people than quoted. So once the owner showed up on site, a surprise for the engineer, he went off on him about how his only job was the draw up what was already built, not to redesign everything and apparently he was told that when he was hired. Owner told him to either do what he's paid to do or leave and stop messing with Ed (step dad). His attitude changed quickly and no longer tried giving orders to us. Unfortunately they didn't treat me as well as my step dad so I left for higher paying jobs. But Ed stayed there until he had a massive stroke and couldn't work anymore. To show how much the owner appreciated all the work Ed did for him over the years he didn't lay him off. He left him on the payroll and paying his full 40 hours every week for the next few months till my mom could get him signed up for disability. Then gave him a quite large going away check. Honestly without all the money (and insurance still being active) we'd have been in major debt. About a year after that he passed away and all the higher ups from his old job came to the funeral. They even let him keep thinking he could come back to work if he got better. Which wasn't ever gonna happen but we weren't about to tell him he couldn't.
First story: This is exactly how incompetent bosses saves themselves a huge loss of income and covers their own tracks, by nonchalantly making their employees break regulations and then throws them under the bus because there's no written statement holding the boss accountable. Second story: Guess this woman fail to realize that one of the greatest qualities of cooking is about the broad scope of individuality you can add to the food. Not all restaurant food has to be equivalent to the minimalistic and overly artistic plates of food served at fancy Michelin-criticized restaurants. If you feel the need to judge hard-working chefs for the food they make with such bias, down to even the smallest grain of salt, then you should be put in their shoes for a day and try proving that you can do better. Third story: People in my country talks about how out-of-hand the immigration is while doing nothing to solve the actual problem with it, and then I read stories like this where victims of a globally fueled war centered in their own country of origin has no choice but to end up living in a developing country where the best they can find are these kind of unsustainable jobs. I can't help but being irritated at how the global superpowers willingly forces people who just wanna live normal lives into these situations. I hope OP can find a way back to a normal life eventually, because the life he's been forced into just isn't right.
didn’t listen, did you? he had union backing so any punitive action would be undone. he told them to give it to me in writing or he wouldn’t break the new procedures. the only one on the hook was the dumbass who changed things in the first place.
it is basically the usual all-new big boss guy wants to flex to show he is boss and none listens to the guy who actually knows how things work until crap happens.
@ 5:13 the narrator says "OP you saved that company from over 20 million in losses, that would have been a really good time to ask for a raise" He worked in a union shop, you cant just "go ask for a raise" there is a contract between union & company called a "collective bargaining agreement" It prescribes the wages for a given job, that anyone performing will be paid.There is no possibility for getting a raise on your own as that would violate the CBA.
Regarding the Gabrielle story, how do people not say something sooner? Like how on earth do you let this A: happen once and B: happen multiple times? I can't comprehend how people see this type of behavior, and just ignore it.
Former Shipboard Marine Engineer here. We took LOTO seriously. Thing is, every person performing repairs could use a "day tag/lock" if the work took no longer than the person stayed on station. If the person had to leave station for ANY reason, such as breaks, lunch, etc... then it HAD to be officially locked out. The original story could have been solved had their LOTO procedure included this provision.
Never start working until you have the salary expectation, preferably in signed contract. Provisional periods are fine, but 60 dollars a day? that is terrible.
The company owes the OP a debt of gratitude since he costed them a $3 Million in order to save them $24 Million in the short term and Hundreds of Millions of Dollars in the long term by exposing the ludicrous policy as being too costly.
I am a union worker, the first story almost made me sick. How many millions saved is a life worth. It sounds great to save money, but electricity, pneumatic, hydrologic, gravity can all kill.
I can confirm that if you want to find good home style food ask a trucker. After 3 years of listening to my fellow drivers of good dinners to hit I always destroyed my body with the over abundance of good food I found. Took a lot of work. Installing a fridge and stove top burner and regulating my good and working out to get back into shape. Being a healthy trucker takes a ton of restraint and work
The second story cracked me up. If I had to serve her, I would be the one server who would be teaching that customer a lesson. I can guarantee you that she wouldn't like the consequences.
As a French guy, I just want to say that most of my compatriots know how to behave and respect people in the service industry. Unfortunately Karens are everywhere.
I'm in an engineer in a power plant and ive seen people die due to bad LOTO practices. Its hard to listen to this and side with OP. Profits be damned, safety first.
From story 2: I would have told my dad "You have two options. 1 leave her or 2 we will never talk again. My dad once told his brother. Either you do something about your wife's hatred towards us or we will never talk again. Soon after that my dad's brother told his wife to leave or get over it or she will end up regretting it.
For the first story, it really hit home to me. I'm working as an engineer in a factory environment and always argue that some procedure is just damn stupid. Most safety officer didn't come from the field and just wiggle in to enforce something just because they feel right. Most of them got burnt though as money always speaks loudest 🤭
One thing I have learned in manufacturing is that safety is #1 but if you let the safety guys run the show then you'll go out of business because they never stop "improving." Having worked in middle management it's really because they don't have anything else to do.
I saved a very large plastics company potentially millions by implementing safety procedure which prevented burns that almost always require skin grafts (a skin graft of this type can cost hundreds of thousands). I also discovered a 5,000 gallon tank of highly flammable solvent was improperly grounded, which could have exploded, killing who knows how many. They fired me for it. I guess they got in trouble for the problems because they should have cought them. No good deed eh?
If you were in the US- the safety guy is right... you are required by OSHA law to lockout all energy sources on equipment that you can come into contact with. Any shortcut to save a few hours of production is not worth the risk of losing your life. That's why LOTO laws exist- because thousands of people have cut corners and didn't get to go home one day. On average in North America a worker dies every three days due to not following LOTO procedures. Now, it would be VERY advantageous for your company to co-locate as many energy sources to one location to simplify and speed up the process. But skipping steps is a BIG no-no.
My best friend johns wife is from France and I'm so glad that she's not like normal french people. She has even stated that french cooking is uderly disgusting and prefers all other food over it. She also just as much of a hick as me and John. It's awesome
this reminds me of an old reader's Digest article: "how many nuclear power plant technicians does it take to change a light bulb? 53." THIS. IS. NOT. A. JOKE. if one of the bulbs on the warning light panels burns out, they are REQUIRED BY LAW to go through an absurdly complex procedure that requires 53 people!
You guys. I went to church today. I saw an elderly lady and her husband in probs their early 90’s. They were wearing masks for upwards of 60 minutes. If you can’t wear one for 15 minutes while your picking up your liquor and cigarettes then remember a 90 year old is stronger and is way smarter then you.
I worked in safety. The first story pointed out what an impossible job this can be. Trying to implement the changes necessary to comply with the applicable laws can be costly. Failure to follow the laws can result in the extended closure of the plant, substantial fines, and even jail time for owners, managers, or lead workers. Damned if you do it right, damned if you don't.
Regarding the French chef story: can you get a t shirt which says I'm Not Having A Meltdown, I'm Having A Magical Hoo_Ha? Just because you work in these places doesn't mean that you should have to put up with this behaviour, it'd make a Saint take to blasphemy.
As a French guy, I must say that your imitation of a Frenchie speaking english is AWESOME and quite acurate but it still sounds way too much good LMAO (There are, unfortunately, really good reasons that we have such a poor accent but that's another story)
LOTO is no joke. I read about a guy who was asked to work inside a palletizer on their first day. No training, just “fix that thing inside this heavy piece of machinery”. He had no LOTO training, and didn’t disable the machine. I bet you see where this is going... Someone saw the machine was offline, and turned it on... reducing this poor guy to a red goop inside of the machine. Yeah, that saying about safety procedures written in blood? That is litteral.
Man, I cannot understand how people can complain at restaurants. Whenever I go out to eat anywhere, even if they mess up I bend over backwards to try and be as polite as possible, because I know how difficult it is to work in one.
This reminds me of something my son once did when he was a teenager - but instead he ended up his boss some money by bending company rules. My son was working at a pizza place on the front desk - taking orders on the phone and at the counter. It was a rough area, and from time to time a gang of street kids (aged about 10-12) would come in and bug him to give them free pizzas. He found them cheeky and funny, and essentially harmless, so he would sneak them a couple of free pizzas by using spare gift tokens. They'd say "thanks, mate" (we live in Australia) and run off happily to eat their pizzas. The boss never found out and my son never got in trouble about it. But one day he came to work and got a shock - every shop in the street had had its front window smashed with a brick (by 'guess who'). The only shop in the whole street with an intact window was the pizza place where my son worked. Turns out, bending the rules and giving away a few freebies saved his boss a hefty repair bill!
I always love the malicious compliance ones. My story was that I worked for a popular restaraunt in my town that is infested with roaches and fired me for not cooking and serving meat that was over a week old
That production plant math about _"lost money"_ seems to come from the book: The Goal from Eliyahu M. Goldratt. Basically, it bases itself on the notion that the sector or machine where the product to be sold spends the most time being transformed or worked on constitutes a production bottleneck and that the production cost incurred by that bottleneck not performing its job is not the hourly rate at which it is operated but the entire production facility's cost for the same hour. It is an interesting read, if only to deal away with some commonly wrong assumptions on production and cost management.
My brother is the male version a Gabrielle. He loves to tell my grandmother who has cooked since she was 5 yrs old, that she doesn't know how to cook anything. At All!
My sister had a masters in safety and my dad has a bachelors with over 25 years experience. I’d love to see the safety record from the previous safety manager vs the new. My guess? The previous SM’s record wasn’t too good. My dad fights with people on the floor in lock out tag out ALL the time. He’s usually hired because the previous safety manager was incompetent. He has won awards at every company he has worked at for their safety record. It is shortcuts like these that make people literally lose an arm or get electrocuted. The manager was WAY out of line to ask him to do it anyway and the safety manager should have had some input from the floor.
I never understood bosses like from that last story. They could pay that guy 3x more than they offered and still be better off because now they're loosing money by throwing away product. Not to mention just loosing money to how slow and unorganized the business is. It's just insane.
This is so stupid to say: "If this facility stops for 10minutes it costs X amount of money" Theoretically: Yes, Practically: I have never seen a serious, competent factory not factoring in at least 3hours of buffer in case of critical failure (granted, it shouldn't happen more than once per week, to build up that buffer, but still)
As a french man, I am sorry ... We are not like that. OK we are proud of our cooking skills but I will never refuse the food of another culture because it's not done like in France. Ma'am YOU ARE IN ANOTHER COUNTRY WITH DIFFERENT CULTURE, respect that
When will bosses ever learn, if you tell your employees "if you don't like it you can leave" you're straight up ASKING them to quit and indirectly ruin your business!
In the last story, it seems to have just benefited the boss. No one had been warehouse manager for months, this guy comes in and cleans a big mess in two days and the boss didn't have to pay a cent. He'll probably run that business into the dirt eventually, but OP just gave that guy free labor.
@@92jwiener But he still didn't share the inventory list he made and he still didn't 100% complete the job. So while the free labor probably benefited the boss, it's only in the short run.
@@nils920 and the boss will most likely "hire" a new warehouse manager when it gets bad again
Agree. Especially when your salary doesn't even cover basic costs.
@@Zehel_Fenris And that new "hire" would eventually leave for a paying job. Sooner or later word will spread how that boss cheats his employees out of their pay and eventually no one would like to work for him knowing his history. Yes, it'll take years at least but when word comes out and spreads, he's screwed.
Gabrielle: *Writes a nasty note to the waiters*
OP: *"And I took that personally."*
It's like recommending someone for a job and when they're acting like shit it feels like they're personally insulting you...
I would too
I mean, OP was familiar with a lot of the staff. Also, she was continually talking shit about Americans to which - surprise - OP and his brother were too. So of course they took it personally.
I would too, but I always empathize with the staff because I’ve been the staff.
Before Covid I had a regular routine at a local steakhouse. At least twice a month I'd go sit at the bar, have a few drinks, and eat dinner. I got to know the bartenders and they new me, like they would see me come in and they would have my drink order ready to give me as soon as I sat down. And yeah when someone was mean or a dick to my bartenders it made me mad lol.
I love the French chef joke but I think would've been funnier if she just give her nothing but raw materials and say cook it yourself do you think you're better than us.
So true. If it were me there, I tell that lady "Look lady if you don't like American food, go make your own food." or "If you only want to eat french food then go to a French restaurant instead."
Queue Gabrielle actually making a stellar meal and the people are honestly amazed by it. She’s like writing about it on a ask Reddit thread about being challenged to do something you were good at.
given that it’s a greasy spoon restaurant that would have been what happened if she had the guts to vocalize her stupidity, but she was a coward and hid it until the end and she wouldn’t face retaliation
given that it’s a greasy spoon restaurant that would have been what happened if she had the guts to vocalize her stupidity, but she was a coward and hid it until the end and she wouldn’t face retaliation
Same with an obnoxious trucker who just ordered his food, then seconds later he yelled "Is it done yet?"
One day the manager got fed up with his order then brought him his food and asked... "Do you want this now? Or do we cook it first?"
After that... He waits for his food quietly. He's now good friends with the manager and staffs.
It makes me giggle how Gabrielle randomly becomes Gabriel throughout the story lol
Glad someone else noticed!
How in the heck do people see these things.
@@derrenjack8001 reading the text usually
My middle name is Gabrielle so I was like huh?
oof it was bothering me so bad hahah
“We will discuss salary later” always means “we pay so low, nobody wants the job.”
When I hear "we will discuss salary later" I respond, "we'll discuss my interest & possible start date then too."
This. Every job I ever applied to told me their pay rate at the interview without me asking.
@@azisles02 my job has done this since we switched owners and now NOBODY wants to work with us. Even a homeless man turned us down. Three days before he was gonna start he'd heard about our bad reputation.
@@kenyettaready I hope you bought that homeless guy a sandwich for being such a superhero.
@@kenyettaready When the homeless man turns down the job offer, you know it doesn't pay well.
Im french. The "that is not how it's done in france" made me laugh so much. And accent was almost on point.
there are plenty of mediocre and bad restaurants and cafes in france :D
Je ne comprend pas francais, but I love that accent. Two parts superior, one part know-it-all, three parts annoying.
French too. Sure, we can be picky about food, that's well known. But she's on another level: she's snob and entitled, that's different from being simply "picky". She is a shame for us all.
Usually, even in France, I often struggle to explain what "very rare" ("bleu") is for real, when I order my steak. No need to say, most of the time, it's between medium and rare ("à point" et "saignant")... Sometimes, I'm not on a good mood, they pissed me off like "we know our job", and I return the steak - throwing a 700g steak usually calm down the so-called "chief" who don't know this BASIC KNOWLEDGE. And that's the biggest issue (to not say the only issue!) I have with food: meat cooking. I can deal with near everything else, but well-done beef and rare chicken aren't on my menu.
Same for mustard: when asking for strong/fine mustard (commonly called "moutarde de Dijon"), and when you got the... thing? some people call "mustard", with HONEY within, it's like ordering for mayonnaise and get ketchup instead. But honestly, it near never happens in France, but can happens in USA. Usually, being nice solves the problem immediately. Real mustard is not "old", it's either dry or not the correct type. Real mustard can be kept for MONTHS, and outside a fridge, even once opened. It can only dry - and that's not so easy.
The usual French is not so picky. Feed a French while explaining him what is inside and how it is prepared, and you'll have a good conversation about food and the pleasure to see everything eaten out without any question. Most French are extremely curious, to not say inquiring, about foreign food, and food is "THE" conversation topic to get closer to us. Simply, we like to know what is inside a course BEFORE tasting it - call that a cultural habit. But until you tell us something like "it's fried maggots" or "there's only 50% of hot chili inside", we won't return the plate.
@@Maric18 agree
Tell me the truth... escargot is like a national prank you pull on foreigners, right? You take tgem out to eat, convince them to order it, order it yourself, but you give a secret hand signal to the waiter so he brings you snail-shaped beef or chicken pieces. And all the chefs are looking out at the tables, making bets if the foreigners will finish their plates. "Aha, Pierre! Table 6 did not finish! You owe me 50 francs! (Stereotypical French laugh)"
That snooty girl ought to try Gordon Ramsey's cooking. Oh man that would be one hell of a Hell's Kitchen episode.
"What are you?"
"I'm an idiot sandwich"
God help her if she pulled that stuff with Gordon Ramsey.
Would ducking love that.
I don’t like shouting so I’d just have to read the transcript or something but I think it’d be a fabulous episode!
If she dared to say that "French chefs are better than Americans when it comes to cooking." I can bet that he would look her straight in the eye with rage and anger and say, "I have worked in the restaurant business for YEARS. Working with the top chefs of the world to get to where I am now. I have even cooked with well known French cooks as well love. I KNOW what I'm capable of. But if you DARE to insult me or my staff and boast that you're better. Then you can take your arse and get the fuck out!"
@@Xolivas1 This! You would be right to put her in her place. Some people need that.
as a french person who makes fun of americans for being so mean to restaurant staff, I am so, so sorry
Somehow makes sense that our Karens are Gabrielles. Go a few of my parisian friends that are like that, criticizing everything they order while they can't cook an omelette.
Well you’re usually not far off
A lot of older Americans are awful to service workers
Hence why I try my best to tip well
@@sebastienbily2331 I mean, isn't criticizing everything the main hobby of most parisians ?
Pareil!
I have respect for the legends that are some of the most noteworthy French chefs, but i agree those who learn first hand on the job don’t deserve that.
That last guy should have offered to sell the list back to the restaurant so that he can at least get some money out of his work. That would've been a better revenge ;)
While yes it is a good idea it could be looked at as extortion in a lesser case yes it was his work but blackmailing a company isn't gonna work out either think what he did was better cause it forces them to have to find stuff wasting time and money
@@christianneikirk621 except what they did was essentially utilizing slave labour. they never paid him for his work.
60 USD Salary? Isn't that sort of against the law?
@@ShenLong991 Developing country tho
You can tell all you need to know about someone by how they treat the wait staff at a restaurant.
Ill never marry someone until we’ve been to a restaurant with poor service together. That’s when the true personality comes out
This. I once ended a date early with a guy because he was horrible to the taxi driver on the way there, and then unbelievably rude to our waitress at the restaurant. The stupid thing is... he knew I was actually a part time waitress, and he still couldn’t understand why I was offended!
@@LeonieJMerry One thing's for sure......Even on my roughest days, I'd *never* take it out on the waiters/waitresses or anyone like that! They're likely having a rough enough day at work on their own......There's no need to be a jerk and make it needlessly harder for them just because *you're* having a bad day!
I disagree.
You can't judge a whole person based on a single aspect. Everyone who does that is naive and superficial.
Everyone has their strengths and weaknesses.
@@lars9925 you are as entitled to your opinion as I am, and I respect that. However, abuse of others is not a "weakness", it is plainly just wrong. If someone is going to treat "the help" badly, it is extremely likely that is going to cross over to others in their life. It is not superficial, as you say -- and in some respects, you CAN judge a whole person on a single aspect. If someone routinely beats their dog because they cannot control their anger, but also takes care of their elderly mother, it does not a good person make; it has been my experience, and is well documented in both a scholarly and scientific fashion, that someone who is abusive to one being - human or animal - will be abusive to others. I do not judge most people for most reasons, but I do judge abusers. I suggest you try understanding things from a different point of view; if you have never experienced abuse, and cannot understand the behaviors that implicate abusers, then you cannot judge, either. Thanks for your input, though.
ever heard of "dont bite the hand that feeds you?" yeah that applies to that story where op told their dad what that woman wrote at that restaurant
i dont like to argue with people who are making my food tbf
@@mysticalbeing8943 Yeah, never mess with cooks or waiters who are willing to take some matters into their own hand. Basically you be an arse to them, and perhaps they might be an arse back. But only in the way that they might "accidentally" cause some spills or mistakes. Tampering with food is a no-no, but a few "accidents" is what they could do.
That last OP has no idea how much he actually lost, not won. Two days of free labour and basically the warehouse got a deepclean for free. It can either sit for months now or they can find a new warehouse manager who will take the pay. OP got his ass kicked.
I'd have booby traped it myself. That way if I didn't "Finish" the job then one wrong move would colapse everything back the way it was.
Acting like a Gabrielle is how you get unwanted fluids in your food
If you're lucky, it'll just be saliva.
I can already imagine how when OP warned the diner staff about Gabrielle, they started yelling "Code Karen!" in the kitchen. XD
My therapist: Rslash with a bad French accent is not real, he can't hurt you
Rslash with a bad French accent: 5:47
I went to culinary school. But I’m still the least experienced of all my coworkers. Sure, culinary school taught me how to cook. But it didn’t teach me anything about cooking in a restaurant. Experience is often more important than education in the kitchen
Hey rSlash, I found a post on r/entitledparents called "NO. LET MY TODDLER SQUEEZE YOUR CAT TO DEATH - it's pretty ridiculous in my opinion.
Wtf
squish that cat
The fuq?
Link pls? It sounds like someone was having a acid trip that day!
We bout to slap some dumbos guys👏
If you’re good at something. Never do it for free, clearly OP in the last story is any warehouse worker’s dream boss and an organization master
I truly believe the first story to be true because almost the exact same thing happened in a factory I worked at. The factory packaged a food product in sterile PE coated cardboard cartons(very similar to cardboard milk cartons). The cartons are sealed with essentially hot glue which is melted in an approximately 5 gallon pot and then pumped through a filter screen and then through hose that went to the glue nozzle in the machine. Anyway 3 maintenance mechanics out of 6 on duty were working on changing the filter screen mid-run because it was plugged (frequent occurance). They had locked out power to the glue pot which was mounted on the side of the machine away from all other moving parts of the machine. They left the rest of the machine on so the positive pressure system that kept the inside sterile would continue to run otherwise it would have to be re-sterilized which took half a shift. New manager sees them doing this and suspends all of them for three days. So for the next few days those of us that remained started locking out entire machines not just components. We were so mad about this we made it a goal to get down time over 90%. We refused to back down until the suspended workers got back payed for their suspension. Best part is the maintenance managers were behind us and would give us ideas like "Oh you're going into the freezer? You'd better thaw it out first just to be safe."
Gabrielle isn’t malicious compliance, that’s r/prorevenge! I damn near clapped when I heard/read the punchline.
Salary should always be discussed... During your interview or at most, during the new hire meeting right before you start your shift, not 2 days into your job. That way you don't get a nasty surprise and you get to decline working like a slave for a shit salary. There's nothing wrong with asking about what salary you can expect and getting that into writing, if anything, that's you being proactive because NO ONE would be working if it wasn't for their salary.
Never ever start working without a contract, otherwise it could go like in the last post
yeah because it becomes he said she said, basically cant take it to court
@@letguelere1102 unless its in texas where verbal contracts are just as legally binding as written
Yeah, but you have to figure this was in another country where that might not be an option.
The French accent for the second story is gold and makes it so much better a good refreshing change from the typical Karen voice
I chuckle for a bit when I heard it.
@Rusto more like complain about are service to the rest for little miss entitled in that story
Call it the "Corinne" 😀
"ZE MUSTARD IS OLD! BRING US A NEW UNOPENED BUTTHOLE!"
@@Jono997 i cracked
That first story actually makes me pretty uneasy. Lock out tag out is a process to make sure the machine has no chance of turn on while an employee is doing maintenance on it to prevent them from from being maimed or killed by accident. Now I don’t know the exact details of the loto plan in question (on our site it is usually as simple as unplugging the machine and locking the control panel) but it sounds like op is bragging about putting company profits above their and their coworkers safety
Wow you're right. It took me a moment to realize that, but it does kinda sound like that. Still *38* locks is way too many. Not to mention all the other procedures that go along with LOTO.
I've been in industrial maintenance for 20 years.
Most simple sensor and switch faults (90% stoppages) can be repaired easily, quickly and safely without FULL Loto. The local motor can be locked out, etc.
Make the needed alignment or replacement and remove the local lock. Return to operation.
Full LOTO requires all energy sources be locked even if unrelated to the work. Systems shut down.
Then the work done on equipment you can't test, sensors you can't see operating, wiring that may or may not be the problem.
like going to an auto mechanic for a tune up but keeping the keys for safety. Sometimes it needs to be on to diagnose and make the adjustments.
Believe me we learn the equipment and know how to avoid the bitey bits. We use LOTO judiciously to protect ourselves as needed.
But by enforcing absolute LOTO in all instances manufacturing productivity will be destroyed and the economy with it.
I saw the story about the step mother who is awful to restaurant staff.
People were commenting that the husband and step kids were responsible for not ‘controlling’ her, but I argued that she was a sentient adult who is responsible for her OWN behaviour.
The only thing they could do is ask her to behave better, but they can’t force her. I guess they could refuse to go out with her until she learns to behave, but they still can’t ‘control her’ or ‘force her to behave.’
Sentient adults are responsible for their OWN behaviour.
As a french person, I apologize for Gabrielle, we don't claim her
Let the Russians take her. America doesn't claim her
According to my friend, the Russians don’t want her. Ask the Chinese
As a Hispanic we don't want Gabrielle, I asked my asian friend and she said they don't want her either
I love this thread lmao
@@vivifruit As a lithuanian, i asked my dog if he wants her and he said no he is a german shepherd so it counts
Did anyone else think that they should have told Gabrielle that they got Breakfast from a prestigious French cafe and then when she says she loves it they reveal that it is from the American diner?
No, because she'd still have gotten to taste a good meal.
While that diner likely had great food, French food and American food are different enough that she would have to be quite ignorant to not be able to tell the difference easily.
@@stevewebber707 TBH it would be amazing if it turns out Gabrielle didn't know the difference between American cuisine and French cuisine.
Ok can we take a moment to appreciate HOW GOOD that Karen voice of his in the French accent.
Perfection!
**chef's kiss**
“It’s never about the money”
“It’s about sending a message”
- joker
I’m crazy enough to go fight Batman but not the irs - joker
@@Dezbeslammin best reference
That $50.000 a minute loss gave me a flashback to my first job at Jeep. I pulled rear axles from the axle line and dropped them on CJ's Every once in a while the small hoist I used would break and drop the axle at my feet. It was a critical operation so I had a kill switch. The cost when the line stopped was north of $100.000 a min. It was hilarious to watch dozens of upper management and supervisors descend from all directions on that spot.
Gabrielle sounds like Lumiere trying to impersonate a Karen.
I bet you she doesn't know how to cook herself
In the second story,rslash voice as the step Mon is hilarious.... I was laughing every time he said it in that accent lol
OP: *does what boss wants*
Company: *loses 3.5M*
*Flex tape can't fix that!*
Thats a lotta damage!
*I SAWED THIS BOAT IN HALF*
@@JustAKomiFan AND FIXED IT WITH ONLY FLEXTAPE
Karen be like: I WANNA SPEAK TO THE HEAD OF THE COMPANY AND THEY ARE MY FRIEND
*When your brother is the head of the company and doesn’t know the karen*
rSlash laughing at his own French accent gives me life
I love how rslash pronounces her name Gabrielle for like 5 minutes then starts saying it Gabriel
I had a bad school life and during it I was called Gabrielle a lot (I’m Gabriel), because teenagers are pricks and love to demean others.
So for me it was pretty triggering and I’m afraid to admit terrifying to hear him mix to two up.
@@fireiron369 Damn, I'm sorry about that one :(
@@joedpa it’s fine mate he didn’t know (he couldn’t have without being psychic). Thank you though ♥️
@@fireiron369 same thing with my name, I'm often confused with kangaroo, (my name is kenguirho) you could guess i have other nicknames, teen are pricks
"I told Mark my plan, and he was grinning ear to ear."
So basically he had become the Grinch in that moment.
Boss : If you dont like it, QUIT!
Op : ok brb I need to destroy your business
Malicious compliance stories: the best way to wake up in the morning!
It’s funny cuz I just woke up
yes true yes
I used to get so upset with my Grandmother at restaurants. She was just like the OP in that story spoke about. She would order steak well done and complain it was too tough, tear into staff for ridiculous things and it was an unending verbal assault of the staff. I love my Grandmother but I wasn't embarrassed I was upset and angry with her for how she was treating people just trying to do their job, many who were very good at it. The problem is that she's my grandmother and berating my grandmother, regardless of her being in the wrong, isn't an option. I love her and for the most part, I respect her. One time this really amazing waitress was incredibly attentive but not in a pestering way. Anytime someone decided they needed her she would already be there when they looked up saying, "Can i get you anything?" My grandmother did her usual thing and she did all that despite her behaviour and I sat the whole time with my head down and didn't order a thing. The waitress brought me a chocolate milk and said, "on the house." Finally my mother decided she had enough. She gave my grandmother the look you get from a woman everyone knows not to mess with when you go too far. She gave a sharp, "That's enough mother!" everyone in the restaurant noticed. Being just a teenager I told my mother I had to use the bathroom as everyone was just outside the restaurant. I went back in and apologized and said I can't stand when she does that and I'm sorry. This was her response.
"You're her grandson and a good, respectful kid and you love her. It's ok, you did the right thing and your mom is an awesome lady. I noticed your whole family jump when she spoke. Best to be a good grandson and let her handle it."
She was right, my grandmother could be trying at times but she was a wonderful lady most of the time and I really miss her, but I still don't miss going to restaurants and not eating because I know what's coming. It becomes an incredibly difficult situation for everyone involved when someone acts like that.
In that last story, it sounds like that was the boss's plan all along - Get the person to do the work during the trial, then give them a salary which would make them quit so they wouldn't be paying them to do any of the work to get the stuff cleaned up. If they had given that OP at laptop to work with during those few days, it would have all been for free since they would have likely not allowed OP to delete the file before turning in the laptop.
Hope everyone is having a nice day and staying hydrated ❤️
skittles
Banana bank 🏦🍌
Penguins🐧
Thank you kind stranger
Not gonna lie Gabrielle got what she deserves next time leave her at home
Better yet, just leave her.
@@acgearsandarms1343 You heard OP. Dad won't leave her because she's probably a gold athlete in the bedroom olympics.
@@Allmight_Kitty Won’t do you much without a backbone. Let’s hope OP gets their wish.
Let’s keep it real for a second, Dark Knight Joker is one of, if not the best characters in cinematic history.
Karen: I want to speak to the CEO of God
perfect
The LORD: *I AM*
Karen: gets hit by lightning because she didn't put off her shoes and didn't cover her head in the presence of the LORD
3rd world countries aren't the only countries paying people wages that are pretty much impossible to live off of.
In those other 3rd world countries they can live off that low pay, but it will be in poverty.
@@dubious6718 I think they mean that 2nd and 1st world countries do the same thing. I live in a so called '1st world' country, and live with others because places would rather fire me than up my wage enough for me to be able to live alone. Multiply everything in the story by 10 and it would work for me. I need about $1k USD per month to live on my own, and get about $600 USD per month. At least my current employment have good reason... the last places I worked had plenty of money to pay me, but the more they saved on employees, the larger the bonus was for management.
Exactly. It sucks how big companies can get away with pretty much stealing the earnings of the employees. What I mean by that as an employee, we generate money to cover out time, the expenses of anything we use (like tools and stuff), business operations, and profit. While smaller companies will have less profits it doesn't excuse the big companies from profiting a ton off of every employee.
I hope to see the day when people get treated as a person and not as labor. We have the right to work, but not many rights outside of that.
Sounds like Greece. We-re in the same boat. Only there are not even enough nobs for people.
When big industry companies try to "cut costs." It almost always ends in disaster. That's What happened at Chernobyl and the Rig in the Gulf of Mexico
There's no end of "we don't need the cranky old man who knows how to operate that machine -- oh shit it's older than the rest of the workforce and there's no manual" stories in these videos, they're always a laugh.
Just makes me wish I'd been an engineer.
"a magical hoo-ha" I totally lost it! :'-D
reminds me of a stupid expression that some feminists use: "my vagina has a voice".
imo, learning in the kitvhen is better than culinary school, cause exp
I agree kinda. School taught me some of the basics that got me the jobs I got. But there is no way to teach the real thing so kinda
School teach you techniques to cook and prepared ingredients, expanding your "skill tree", to be more versatile and refined, if you think of it, while learning in the kitchen hone your prep and cooking skill and time management mastering the categories
As a culinary student, I agree. Don’t get me wrong, I love my program but I’m worried because of covid it’s gonna be hard to get a job.
I think culinary school teaches more management related skills and then the actual cooking experiences teaches you how to cook. You can never stop learning. Plus most schools only teach French and Italian cooking techniques
@@superprincessgem1 get in a BUSY big kitchen before you even get close to graduating. Nothing worse than thinking this is what you want, Only to realize you literally can't work under pressure, because you've never even dealt with a 20 ticket rush. I've hired 6 or 7 culinary grads through the years. Only one stuck around more than 2 weeks. I'll take the person who has verifiably worked in a kitchen for 6 months over a culinary grad EVERY TIME. Dont get me wrong, school is good and if you want to be a chef and open your own restaurant DO IT!! People always want/need to eat. But just know what to expect first. I've watched several friends go from 30k in debt from school, get investors and then quickly go to 500k-1M in debt for their failed restaraunts because they simply don't fully understand what they're doing and how a kitchen works. Good luck chef.
@@trippsmclovin thank you for the advice! I took an internship in a kitchen before culinary school and have to take another one before I graduate. I’m hoping I can get more experience but covid kinda screwed me over (Immune compromised). But thank you for the advice. I always worry if I have enough experience or not.
Coming from someone who’s worked in the food industry, that snooty woman sending back food that much would get us in serious trouble. I’m not sure if that’s the same for every place though, but I got some bad flashbacks from that story
See this is part of the reason why I chose not to be a chef. I got tired.of everyone acting like a damn expert, or sitting there and micro managing what I'm making. To suit their own personal tastes and screw everyone else that likes it the way I was making it for them.
It's funny to see how working in customer service jobs can make you go from "Ohh I'm such a people person. I looove interacting with strangers and neighbors." To, "GOD I hate people. Soooooo many snobby assholes!!"
Yeah. I have "picky eating" which I hate that term, since it's more likely I literally have an eating disorder called ARFID, and I would never do anything remotely as cruel or micromanaging. If I have issues with food, I pick at it and take my time to eat it so I can manage my issues with it, or if my OCD kicks in with it, I'll again, pick at it, and at most I'll ask for like food without something in it, for preference, which is implied when I don't say "allergy" since that makes the whole ordeal harder on the chefs and stuff, as far as I'm aware. Hell, if I don't like something, I'm more likely to nibble at it and end up paying, without actually filling up, rather than insulting a chef.
Like, at least I, someone who is so extremely picky that I have yet to meet anyone who is as picky as me irl, and again, I hate that term, but it's what people always say about me, often as an insult for not eating a lot or not liking something, which has led to me literally preferring to drink a drink and not order something versus make my family go to another restaurant due to my preferences, and omg, I have the decency to consider that it's probably still good food, just not something I personally enjoy.
Like hell, hate me for it, but I hate Mac and Cheese. I hate whipped cream. I don't like hamburgers, or almost anything seafood, but you will not catch me claiming it is objectively disgusting, because that is outright false! Other people have different taste buds, omg-
I was actually worried since I have a bit of nervous tendency towards the whole "picky" eating thing, since I've struggled with it and felt so shamed by it that I'll starve myself over it, to avoid being berated as selfish or spoiled for not putting items in my mouth that literally make me dry heave, whether I want to or not. I'm relieved that it was more so about the Karen behavior than the picky eating though, as not many people know it can literally be an eating disorder and automatically go to shaming it.
I'm sorry you had such an experience with shitty people though. I always feel pissed watching cooking shows where the judge says "oh I just don't like this so you shouldn't have done it" and I'm just like, h how was the dude/dudette supposed to know, sorry you don't like this specific thing to be sweet, a lotta people do, how about you judge it on other shit instead, jeez. I can't imagine having to deal with self entitled people like that.
It's always the new boss trying to " fix " the things. It never works out well. Funny the way op put him in his place
Back when I worked construction, union and non union. Stories like the first one are very common. They'll hire some new young engineer straight out of college who insist on changing absolutely everything just to show they're in charge. My step dad had 30 years of experience, she was designing the piping for the mechanical room for a carpet mill in his head.. Very complex pipe routing. But everything worked perfectly, he was incredibly smart and had he just went to college, he could have had a much high position. For the degree, not to actually learn. Anyways AFTER we built the first 3 mechanical rooms, 4 in total for that stage of the project. Most of it was identical except for 2 being flipped 180 degrees for being on the opposite side. They brought in an engineer straight out of college to draw everything up in cad... He right away started saying some pipes couldn't go in the places my step dad put them and to move pipes to other places... He hadn't actually visited to site in person yet and was just going on the basic drawings my step dad and myself drew up. He was literally trying to tell us that the cold side and hot side could just be connected to save pipe and that several things we drew up wouldn't work because "pipes can't do that"... I gave up talking to the guy once he started calling me a dumb kid.. I was older than him.. After he finally came to see the already built rooms he still kept trying to say it wouldn't ever work.. But it was already up and running and had been for over a month and was signed off by the chiller manufacturer when they installed them. He tried saying we had to cut it all out and redo it all a d threatened to fire us... Yeah little did he know the owner of the company really liked my step dad, he's saved him tons of money over the years, mainly in labor because he could do things faster and with less people than quoted. So once the owner showed up on site, a surprise for the engineer, he went off on him about how his only job was the draw up what was already built, not to redesign everything and apparently he was told that when he was hired. Owner told him to either do what he's paid to do or leave and stop messing with Ed (step dad). His attitude changed quickly and no longer tried giving orders to us. Unfortunately they didn't treat me as well as my step dad so I left for higher paying jobs. But Ed stayed there until he had a massive stroke and couldn't work anymore. To show how much the owner appreciated all the work Ed did for him over the years he didn't lay him off. He left him on the payroll and paying his full 40 hours every week for the next few months till my mom could get him signed up for disability. Then gave him a quite large going away check. Honestly without all the money (and insurance still being active) we'd have been in major debt. About a year after that he passed away and all the higher ups from his old job came to the funeral. They even let him keep thinking he could come back to work if he got better. Which wasn't ever gonna happen but we weren't about to tell him he couldn't.
People "oh, robots will be so much better than humans, no emotions, harassment, etc. Robots: Emotionless Compliance
6:09
I know there’s subtitles but it sounds like she says “bring us a new, upopened butthole.” 😂
Giggle. I DO love the way rSlash reads these stories. It makes them SO much more enjoyable. Thank you rSlash.
First story: This is exactly how incompetent bosses saves themselves a huge loss of income and covers their own tracks, by nonchalantly making their employees break regulations and then throws them under the bus because there's no written statement holding the boss accountable.
Second story: Guess this woman fail to realize that one of the greatest qualities of cooking is about the broad scope of individuality you can add to the food. Not all restaurant food has to be equivalent to the minimalistic and overly artistic plates of food served at fancy Michelin-criticized restaurants. If you feel the need to judge hard-working chefs for the food they make with such bias, down to even the smallest grain of salt, then you should be put in their shoes for a day and try proving that you can do better.
Third story: People in my country talks about how out-of-hand the immigration is while doing nothing to solve the actual problem with it, and then I read stories like this where victims of a globally fueled war centered in their own country of origin has no choice but to end up living in a developing country where the best they can find are these kind of unsustainable jobs. I can't help but being irritated at how the global superpowers willingly forces people who just wanna live normal lives into these situations. I hope OP can find a way back to a normal life eventually, because the life he's been forced into just isn't right.
didn’t listen, did you? he had union backing so any punitive action would be undone. he told them to give it to me in writing or he wouldn’t break the new procedures. the only one on the hook was the dumbass who changed things in the first place.
Man that OP guy is loosing his bosses a lot of money each video.
He's got pretty good reasons tho.
The story about the overly complex “LOTO” procedures was straight up mind boggling.
it is basically the usual all-new big boss guy wants to flex to show he is boss and none listens to the guy who actually knows how things work until crap happens.
@@velvety2006 exactly
@ 5:13 the narrator says "OP you saved that company from over 20 million in losses, that would have been a really good time to ask for a raise"
He worked in a union shop, you cant just "go ask for a raise" there is a contract between union & company called a "collective bargaining agreement"
It prescribes the wages for a given job, that anyone performing will be paid.There is no possibility for getting a raise on your own as that would violate the CBA.
Regarding the Gabrielle story, how do people not say something sooner? Like how on earth do you let this A: happen once and B: happen multiple times? I can't comprehend how people see this type of behavior, and just ignore it.
Former Shipboard Marine Engineer here. We took LOTO seriously. Thing is, every person performing repairs could use a "day tag/lock" if the work took no longer than the person stayed on station. If the person had to leave station for ANY reason, such as breaks, lunch, etc... then it HAD to be officially locked out. The original story could have been solved had their LOTO procedure included this provision.
Never start working until you have the salary expectation, preferably in signed contract. Provisional periods are fine, but 60 dollars a day? that is terrible.
The company owes the OP a debt of gratitude since he costed them a $3 Million in order to save them $24 Million in the short term and Hundreds of Millions of Dollars in the long term by exposing the ludicrous policy as being too costly.
Okay, but can we take a moment to appreciate rSlash's French Karen voice? That shit was E V E R Y T H I N G 😂
I am a union worker, the first story almost made me sick. How many millions saved is a life worth. It sounds great to save money, but electricity, pneumatic, hydrologic, gravity can all kill.
You don't need 38 locks and a total system shutdown for every single minor problem.
I can confirm that if you want to find good home style food ask a trucker. After 3 years of listening to my fellow drivers of good dinners to hit I always destroyed my body with the over abundance of good food I found. Took a lot of work. Installing a fridge and stove top burner and regulating my good and working out to get back into shape. Being a healthy trucker takes a ton of restraint and work
The second story cracked me up. If I had to serve her, I would be the one server who would be teaching that customer a lesson. I can guarantee you that she wouldn't like the consequences.
As a French guy, I just want to say that most of my compatriots know how to behave and respect people in the service industry. Unfortunately Karens are everywhere.
I'm in an engineer in a power plant and ive seen people die due to bad LOTO practices. Its hard to listen to this and side with OP. Profits be damned, safety first.
From story 2: I would have told my dad "You have two options. 1 leave her or 2 we will never talk again. My dad once told his brother. Either you do something about your wife's hatred towards us or we will never talk again. Soon after that my dad's brother told his wife to leave or get over it or she will end up regretting it.
For the first story, it really hit home to me. I'm working as an engineer in a factory environment and always argue that some procedure is just damn stupid. Most safety officer didn't come from the field and just wiggle in to enforce something just because they feel right. Most of them got burnt though as money always speaks loudest 🤭
One thing I have learned in manufacturing is that safety is #1 but if you let the safety guys run the show then you'll go out of business because they never stop "improving." Having worked in middle management it's really because they don't have anything else to do.
I saved a very large plastics company potentially millions by implementing safety procedure which prevented burns that almost always require skin grafts (a skin graft of this type can cost hundreds of thousands). I also discovered a 5,000 gallon tank of highly flammable solvent was improperly grounded, which could have exploded, killing who knows how many. They fired me for it. I guess they got in trouble for the problems because they should have cought them. No good deed eh?
If you were in the US- the safety guy is right... you are required by OSHA law to lockout all energy sources on equipment that you can come into contact with. Any shortcut to save a few hours of production is not worth the risk of losing your life. That's why LOTO laws exist- because thousands of people have cut corners and didn't get to go home one day. On average in North America a worker dies every three days due to not following LOTO procedures.
Now, it would be VERY advantageous for your company to co-locate as many energy sources to one location to simplify and speed up the process. But skipping steps is a BIG no-no.
Anyone else have fleur delecour come to mind with the step Mum being like “this is not how it is in France” in the second story?
My best friend johns wife is from France and I'm so glad that she's not like normal french people. She has even stated that french cooking is uderly disgusting and prefers all other food over it. She also just as much of a hick as me and John. It's awesome
"she's not like normal french people" yikes, you're just the same as them if you think that way
this reminds me of an old reader's Digest article:
"how many nuclear power plant technicians does it take to change a light bulb? 53."
THIS. IS. NOT. A. JOKE.
if one of the bulbs on the warning light panels burns out, they are REQUIRED BY LAW to go through an absurdly complex procedure that requires 53 people!
That last story...
EASILY could become Nuclear Revenge.
OP..
Calls Health Inpectors..Auditors..etc
You guys. I went to church today. I saw an elderly lady and her husband in probs their early 90’s. They were wearing masks for upwards of 60 minutes. If you can’t wear one for 15 minutes while your picking up your liquor and cigarettes then remember a 90 year old is stronger and is way smarter then you.
I worked in safety. The first story pointed out what an impossible job this can be. Trying to implement the changes necessary to comply with the applicable laws can be costly. Failure to follow the laws can result in the extended closure of the plant, substantial fines, and even jail time for owners, managers, or lead workers. Damned if you do it right, damned if you don't.
rslash's gabrielle voice is hilarious
Thank God OP said it.... LITERALLY as I was thinking it, OP calls Magical hooha
Regarding the French chef story: can you get a t shirt which says I'm Not Having A Meltdown, I'm Having A Magical Hoo_Ha? Just because you work in these places doesn't mean that you should have to put up with this behaviour, it'd make a Saint take to blasphemy.
Last one: Should had sold that list for 500 bucks. They'd probably pay it.
As a French guy, I must say that your imitation of a Frenchie speaking english is AWESOME and quite acurate but it still sounds way too much good LMAO
(There are, unfortunately, really good reasons that we have such a poor accent but that's another story)
LOTO is no joke. I read about a guy who was asked to work inside a palletizer on their first day. No training, just “fix that thing inside this heavy piece of machinery”. He had no LOTO training, and didn’t disable the machine. I bet you see where this is going... Someone saw the machine was offline, and turned it on... reducing this poor guy to a red goop inside of the machine. Yeah, that saying about safety procedures written in blood? That is litteral.
Man, I cannot understand how people can complain at restaurants. Whenever I go out to eat anywhere, even if they mess up I bend over backwards to try and be as polite as possible, because I know how difficult it is to work in one.
This reminds me of something my son once did when he was a teenager - but instead he ended up his boss some money by bending company rules. My son was working at a pizza place on the front desk - taking orders on the phone and at the counter. It was a rough area, and from time to time a gang of street kids (aged about 10-12) would come in and bug him to give them free pizzas. He found them cheeky and funny, and essentially harmless, so he would sneak them a couple of free pizzas by using spare gift tokens. They'd say "thanks, mate" (we live in Australia) and run off happily to eat their pizzas. The boss never found out and my son never got in trouble about it. But one day he came to work and got a shock - every shop in the street had had its front window smashed with a brick (by 'guess who'). The only shop in the whole street with an intact window was the pizza place where my son worked. Turns out, bending the rules and giving away a few freebies saved his boss a hefty repair bill!
RE: Warehouse job in Sudan. “Glorious” and “Mess” are two words that don’t bump up against each other often!
I always love the malicious compliance ones. My story was that I worked for a popular restaraunt in my town that is infested with roaches and fired me for not cooking and serving meat that was over a week old
That production plant math about _"lost money"_ seems to come from the book: The Goal from Eliyahu M. Goldratt.
Basically, it bases itself on the notion that the sector or machine where the product to be sold spends the most time being transformed or worked on constitutes a production bottleneck and that the production cost incurred by that bottleneck not performing its job is not the hourly rate at which it is operated but the entire production facility's cost for the same hour.
It is an interesting read, if only to deal away with some commonly wrong assumptions on production and cost management.
My brother is the male version a Gabrielle. He loves to tell my grandmother who has cooked since she was 5 yrs old, that she doesn't know how to cook anything. At All!
My sister had a masters in safety and my dad has a bachelors with over 25 years experience. I’d love to see the safety record from the previous safety manager vs the new. My guess? The previous SM’s record wasn’t too good. My dad fights with people on the floor in lock out tag out ALL the time. He’s usually hired because the previous safety manager was incompetent. He has won awards at every company he has worked at for their safety record. It is shortcuts like these that make people literally lose an arm or get electrocuted. The manager was WAY out of line to ask him to do it anyway and the safety manager should have had some input from the floor.
The french CLINT with the magic hoo ha. LoL best description of Gabrielle if I ever read one.
This video deserves a "like" for the French accent alone.
I never understood bosses like from that last story. They could pay that guy 3x more than they offered and still be better off because now they're loosing money by throwing away product. Not to mention just loosing money to how slow and unorganized the business is. It's just insane.
This is so stupid to say: "If this facility stops for 10minutes it costs X amount of money" Theoretically: Yes, Practically: I have never seen a serious, competent factory not factoring in at least 3hours of buffer in case of critical failure (granted, it shouldn't happen more than once per week, to build up that buffer, but still)
reminds me of a story i read, where some crazy manager compared TYPOS to MASS MURDER.
As a french man, I am sorry ... We are not like that. OK we are proud of our cooking skills but I will never refuse the food of another culture because it's not done like in France. Ma'am YOU ARE IN ANOTHER COUNTRY WITH DIFFERENT CULTURE, respect that
Oh boy. I don't know what it's usually like where that last OP lives, but to me an unpaid "trial" period is a huge red flag.