I probably win the most over-heated workplace.
Last year, I was happily working in a restaurant. A fast food restaurant that makes Submarines. Half the restaurant has floor to ceiling windows. That’s the entire front of the restaurant and one of its sides. In the winter, the sun just happens to rise directly across from them, bathing the place in a beautiful warm light.
We also have an oven we use to bake bread. When clients come up to the counter, it’s right in our backs.
As you can imagine, it’s always warm in there. Fortunately, our very sensible managers put the climate controls under lock and key and kept it in that wonderful warmth zone that makes clients all happy and us poor clerks slightly too warm.
Now that’s fine. But last winter, the system broke down. Four three months, the heating system went into over-drive. It was HOT. It was SO hot that we opened ALL of our doors as wide open as possible, which consisted of wedging them in snow. You see, I live in Canada so the -40 degrees Celcius (-40 degrees Fahrenheit) temperatures we were having almost managed to cool the restaurant and kept us from fainting from the heat.
I checked the temperature every day (Wishing that somehow the managers had FINALLY gotten around to fixing the darn thing.) The thermometer built in the heating system displayed temperatures from something like 0 degrees celcius to 34 degrees Celcius (93.2 Fahrenheit). During that winter, it was so warm that the needle went above the 34 degree Celcius mark and was stuck. It could go no higher.
Now, the location of the thermometer is very important. Was it near the windows through which the beautiful and ANNOYINGLY WARM sun shined its rays down on us? No. Was it at least near the BIG HUGE OVEN baking VERY HOT STUFF? Nope. The thermometer was just at the right of the opened door we had on the back and to the left of the wide-opened window through which it snowed inside the restaurant.
We kept leaving the (very annoyed and crabby) clients waiting in line just to go outside (wearing short sleeve uniforms) a few seconds and cool off. When the lines would thin, we’d (and I’m not even kidding) take turns going in the fridge and the freezer. When regular clients come in a restaurant and leave because they can’t stand the heat long enough to get their subs, there’s a problem.
Now, I’m sure that you’re asking yourself “well, why didn’t you just quit?” It’s simple. Drinks are free for employees. That has to be the only reason that the entire staff didn’t immediately quit. That and it’s just too hard to do anything when it’s hot.
I still work there. But I got my revenge. You see, I used to make minimum wage. Now, I make minimum wage plus twenty-five cents hourly. Ha! Take that, restaurant managers.