05-13-2013, 10:26 PM
I bet you really wanted that job bad huh Jon? You speak of the quality of food being low and that depends on the Chef,,,not the line cook. If the Chef makes sure the quality is there and makes sure the line cooks are following direction, then they will produce a quality product...it's called "managing your staff". I don't understand this sense of entitlement people have that they think their skill set is worth so much more than the market is willing to pay. Your a "Line Cook"...not a "Chef", stop getting it confused. Most restaurants struggle the first two years in business and it's just that...a BUSINESS! It's not a charity soup kitchen where they give food away...they opened to make money. Your thought process is really messed up that you would try to sink this positive venture with a line about them paying just $7.25 an hour for a job I'm sure you want. Boo Hoo Hoo, whaaa whaaa whaa, go cry that to someone else, really. Obviosuly you're jealous and a "hater". If you can't afford to eat there? then don't! I always say, "If you don't have at least 10 haters? your not doing your job right". What you're talking about is a "socialist" mindset, change the way you think and stop wanting a handout from everyone and stop blaming everyone for your problems. I'm sure your collecting some kind of Government check at this point and on behalf of all the BBQ loving people of Puna I say..."Your welcome & Hater's gonna hate"