You Cannot Get the Staff
We are pleased to bring you another guest posting from
Our Man in the Kitchen
You Can’t Get The Staff By OMITK
Following a week of doing little other than eating Asian food and drinking fine Riesling I returned to work accompanied by a mild hangover from the previous nights Indian and several pints of flat Stella.
I was hoping to return to a plethora of application forms for the trainee chef position we have been advertising since the vaccancy became avaliable nine months ago.
Having tried and failed with the local colleges to offer work experience to the students I ventured further afield by advertising ‘on tinternet’ as they say in Bradford. Call me Mr.Picky but a roof fitter from Chicago and a fifty three year old father of six from Mumbai who is responsible for chapatis, naan and parathas doesn’t quite fit the bill.
I really don’t understand young people, they have an opportunity to give up their social life, work ten hours a day and get paid for eight, have no bank holiday entitlement, sick pay, pension or bonus scheme, get shouted at by everyone above them and have no chance of earning a salary commensurate with buying a property for ten years.
Kids, I ask you.
Witches of Eastwick said,
September 13, 2006 @ 4:25 pm
Dear OMITK
Search no more, we’ve found the ideal candidate ….. yes, our host himself. By all accounts he has mastered the art of the fried egg and we think he’s ready to have a bash at macaroni cheese. Strengths and Weaknesses :
He’s quite tall, he’ll be able to reach pots and pans on high shelves.
He has a weakness for hot chicks …. not sure if that counts.
He’s hugely entertaining … customers will love him, I doubt there’ll be much time for actual cooking though.
He’ll be requiring every Tuesday off, the Philosophy Group simply can’t spare him. WoE
Our Man in the Kitchen said,
September 13, 2006 @ 10:48 pm
Dear WoE,
Thanks but no thanks, two of us in a confined space is too much for anyone-or so I’ve been told.
As for the fried egg (aka ‘that old chestnut’) I’ve been receiving that particular cookery lesson for years.