Workplace griping, anyone?

Ok, this is starting to seriously fucking piss me off.

Our team was given a month to document pretty much all of our processes. I wrote the framework of the main document and documented everything I was point, lead or knowledgeable about. My co-worker put together the website for it. I’ve done everything I can do and three members of our team have done fuck all nothing.

Four meetings in a row, I’ve been asked if I’ve completed the damned thing. Every. Fucking. Time. I point out that we need sections on stuff other people do that I cannot write. Every. Fucking. Time, THEY HAVE NOT DONE A FUCKING THING.

Deadline is Monday.

And I’m sitting in another meeting with people who seemingly cannot understand the very basics of what the fuck they’re supposed to be doing.

Maybe it should be documented that you need a document on how to document the things others are to document.

:smiley:

Madam Bulldozer needs to go home. Or go bother some other store.

She visited us on Friday, when we were dealing with Winter Storm Frenzy Part II.

She came back on Tuesday, to motivate people.

She came back on Wednesday-- to pick up some product for another store.

She came back today, to give us a pep talk, and order us all to kick it up a notch because our usual boss will be back SOON (not quite two weeks).

I can’t argue with any of the details of today’s pep talk, but she sure felt like a nagging mother.

Other, unrelated rant: Co-worker: I like you, but your “illness” yesterday was a little “convenient” if you know what I mean. I like you better when you show up to work when you are scheduled.

This goes for other co-workers as well-- last week’s winter storm caused 4 people from my department to stay home all week. One of them I think should have stayed home all week. The other three? Not convinced.

My Governor is talking about mass firings of State Employees.
He’s also talking about a “pay raise” program,. that would reduce my pay by $1,000/per year , and I’ve done the math. I can’t ever get it back. Not even with max theoretical raises, every single year.
BTW–our State is sound, financially. Balanced budget.

When I was hired, one of the perks they told me was an annual merit raise. In the 5 years since, I’ve received two, and it’s looking like we’re shit out of luck for this year too.

Dude, you’ve worked here for like, six months now, or even longer, I lose track. I shouldn’t have to explain to you, at this late date, the basics of How Things Work. And I don’t need a long explanation of why you didn’t follow procedure, or what you assumed other people would do, I just need you to understand How Things Work. I am in charge of calendar. Anything do to with calendar goes through me. I am not psychic. Just follow the very simple procedure, and I won’t have to use my Bitch Voice on you.

Simple request: when you are giving me your credit card number over the phone, pretty please with sugar on top read the numbers INDIVIDUALLY and not in groups. I can type at a pretty good clip, but it slows me down to hear “eighteen” and start typing 8 before my brain catches on that it should be 18.

Extremely minor, I know, but it rubs me the wrong way every time.

Yeah, like those people who leave a message and say their phone number asfastastheycantalk.

I pit my coworkers who “don’t use email,” and I pit their leadership who lets them get away with it.

My workplace has a field component and an office component. The field people are not really expected to use email (although it is available to them), but that is understood, so there are other mechanisms in place for communication with them.

HOWEVER, sometimes field people switch roles and become office people. If you work in an American office of a Very Large Company in the year 2015, you need to know enough about email to be able to open it and determine whether or not someone is trying to contact you. This goes doubly if the phone number listed for you in the company directory goes to a shared office space, not your desk, and thus might be answered by people other than you. This goes trebly if you are the only person designated to grant one of the required approvals without which the project will grind to a halt.

I’m so far behind and my give a fuck button has broken.

Yup, five minute rambling message talking slow as hell, then rattle off their number in 0.011 seconds and hang up.

FUCK YOU. If you want me to call you back, you’d better give your number a bit slower and preferably more than once after reading all of fucking Shakespeare into my voicemail.

I actually think that’s a good thing. It’s very liberating. My job is a lot more tolerable when I just don’t care. I’m also overworked and behind on everything, and it’s much better when I just don’t let it bother me. I get as much done as I can every day, and I don’t get overtime so I can’t do any more than that.

One week ago, my literally-half-my-age manager pulled me aside for a “conversation”. He wanted to know if I had a problem with him being my boss (I don’t). But he just had to say, “I know you have more experience than me.” And in my brain I’m thinking, “No shit? I already had more experience than you do now before you were even fucking born!” (Seriously, I started in my line of work in 1983, and he was born in 1991.)

This was the day after I overslept and was late for work. The first time I have ever been late to work at this job (I’ve been here for 18 months, haven’t missed a single day of work for any reason, and have, in fact, pulled WAY more than my share of shifts), and honestly the first time I’ve overslept and been late in close to 15 years. I practically worship at the altar of the gods of punctuality and dependability.

So what did he do? He wrote me up for being late. And then decided to tack on a bunch of bullshit about “disrespect” and “bad attitude” and “underminding” [sic] him. All complete bullshit. He knows that I show up every day, anywhere from 30 to 60 minutes early, and I work off-the-clock for that time. (Meanwhile, on my days off when he works the same shift, he doesn’t show up until 30 minutes after the “official” starting time [which starting time he spelled out in my writeup].) He knows that I spend my own money to buy necessary items that the company “budget” won’t let him buy. He knows that I leave my own personal tools at work for him and our coworkers to use because the company-provided tools are worthless junk.

Being half my age and having less than 1/4 of my experience, he doesn’t understand one simple fact: At my age, and with my years of experience, this job/career isn’t what I “do”. This job/career is what I “AM”. He’s fucking 24 years old and has all sorts of options and life ahead of him. I’m almost 49, and I’ve been doing what I do since I was 17, and I’m rooted in what I do. Because I love doing it, and I’m damned good at it. And the entire focus of what I do is on satisfying my customers.

Some backstory might shed some light on the problem here (I suspect I’ve probably already told this story earlier in the thread, but damned if I’m going to go back and dig through several months worth of posts to look for it).

My current manager is my fourth manager in 18 months at this job. The manager who hired me, Tim, was a guy I’d known since … 1988? And I’d worked with him at my previous job, and had worked under him at another job in 1989 or so. So I basically just walked into this job. Tim got fired, for reasons that were obvious to me, and Bob was hired to replace him. After only 2 months, our corporate overlords decided that they hated Bob (I loved him) and fired him. Corporate didn’t realize that the #3 person in our 3-person department was Bob’s daughter, who naturally left with him, leaving me to run the department all by myself. I ran the whole department, with no management training, for 24 days. Was I offered the manager job? No. I didn’t even ask for it, because I knew that the official requirements for the position required a degree that I don’t have.

So Miguel was eventually hired as my third manager, and I got a couple days off. I liked Miguel; he was three years younger than me, but he had that degree, and he was damned good at the job. But, after seven months, he put in his notice, citing either/or family reasons/new job/whatever. But before he left, he strongly encouraged me to apply for the manager job. I told him, “The job requires that degree, which I don’t have.” He said, “That’s because the company normally advertises outside. But they know you. You’ve been here all this time, and they know you and your experience. They’ll give you the job.”

Our Executive Director told me the same thing. Between Miguel and the ED, I was effectively being begged to apply for the promotion, and being assured by both of them that the job was mine. So, I applied. I went through the interview process, including a telephone interview with the corporate-level manager for my department. Then came the waiting.

And then came the day. The ED called me into her office … and told me that the job had gone to Isaac. The kid that Miguel hired as #3 less than two months previously. It took literally every ounce of self-control I had to not leap to my feet and shout, “WHAT THE FUCK?!” Seriously, between my manager and the ED, I was under the impression that I was literally the only candidate for the job. I had even checked Craigslist and verified that the company wasn’t advertising the job there (like they normally do). I honestly had no idea that there was another candidate, based on what I’d gotten from Miguel and the ED. The fuckers didn’t tell me.

The sad fact was that the decision was made at the corporate level, and it was completely political. I was hired by a manager who was fired for incompetence, and then worked under a manager whom they hated enough to fire him after only two months. But Isaac was hired by Miguel, who was their Golden Boy. The official reason given for Isaac’s selection over me was that Isaac had “managerial experience”. His “managerial experience” was a few months as a deck boss on an Alaskan fishing boat, which has jack shit to do with my industry.

But I don’t begrudge the kid. He didn’t do it on purpose to spite me. He saw an opportunity, and he took it. He simply had an opportunity, early in his career, that didn’t present itself to me until late in mine. If I have a grudge against anybody, it would be my previous manager and the ED who, right up until the last moment, kept telling me the job was mine.

But, when I found out that Isaac got the job, I promised, in all sincerity, that I would do my best to support him. Because, ultimately, as I mentioned earlier, my goal is to satisfy my customers. And my customers are satisfied with my work. I’ve received numerous comments from them that I am, in fact, the best damned cook in this place. And Isaac doesn’t know this, but my favorite customer here in the retirement home, a woman who will turn 100 years old in a few months, always comes into the kitchen around 6:00AM, and tells me that I’m the only cook she’s seen here who is always here at 6:00. And Isaac doesn’t know that I am one of the main reasons that this lady moved back in after moving out a few months ago (she was dissatisfied with other aspects of the place, and moved to a different retirement home, then came back here once she remembered how good my cooking was. And she brought other customers with her from that other place.)

But the kid is insecure. In my writeup, he accused me of being unwilling to take direction. What “direction”? I show the fuck up and I do my fucking job, and the customers are very happy. He hasn’t given me any “direction”. Unless he’s stated these “directions” so passively that I didn’t recognize them as “directions”. The same way I’ve had to come in in the morning and spend my first hour finishing the night crew’s (all those hot teenaged girls he hired) cleanup work before I was even able to start my own work, because his “direction” to them hasn’t resulted in them getting their damned work done (seriously, I’ve come in several times and have not been able to start my own work because every pot and pan I need is still sitting in the sink, dirty).

I’ve had a week to cogitate on this. I’m a “socially anxious” person, and I do not do well in confrontational situations where I have to “defend” myself on the spot. So I end up saying placating things, hoping to smooth things over. And when I was written up, my new ED acknowledged my attendance record and my anger at myself for oversleeping, and I think she knows what’s what. But, I need to talk to “this kid” (and I realize it would be advatageous to stop thinking of him as “this kid”).

So I want to put it in terms he might understand:

“Dude, I know you didn’t do it on purpose, but, basically, you cockblocked me.”

A habit I’m trying to get into is to first state my name, then slowly state my number and THEN leave the Shakespearean message so if they need to hear my name/number again it’s the first thing said when the message repeats. I may close with it, too, so it’s on there twice.

The cockblocking (which wasn’t even by him) can’t be solved. Focusing on the things that can may have better results.

I’m sorry your managers are such douches.

Why, you lousy, rotten “underminder,” you.

While I appreciate your position, and I mean NO disrespect, nor do I wish to trivialize the bullshit, or your anger… I can’t help but find it hilarious that this nitwit wants to write you up using words that he cannot spell. If I was HIS boss, I can’t help but think that would be a thing that would be noticed…

I also find myself wondering: what is it about the job that seems to be eating managers up and spitting them out like this… and whythehell lean on YOU to put in for the job and then go and screw you around like this?

The Adminisphere is a thin and rarefied place, and apparently, it’s short on oxygen up there…

Stop doing these things. Especially stop working “off the clock”! If you show up 20 minutes early due to bus schedule or whatever, and they won’t let you clock in early, you shouldn’t start working. Just sit and relax, or don’t enter the building/work area until it’s time to clock in. For one thing, it’s a potential work comp nightmare if you get injured. For another thing, they’re not a charity, why should you work for free?

It’s also a real huge lawsuit risk for the company.

Look boss, the whole point of an incentive program is to motivate someone to do something. Saying “you would have made $186 more last week of you worked 4 hours less!” is just a kick in the nuts unless you can explain how the “incentive program” works. I explicitly asked “how does it work” FOUR TIMES and either 1) you don’t know B) you think I’m too stupid to understand it iii) it doesn’t exist :eek:) it’s needlessly complicated and/or based on poor metrics of work performance which I can’t control. And never mind that I bring 100% every fucking day already. If I’m not making it I never will.

It’s not motivating or inspiring, it just makes me think every inefficiency I endure as a result of someone else’s shortcut is picking my pocket and lining theirs.

He didn’t just spell it incorrectly, he said it exactly like that when he read it aloud to me. So he didn’t simply not know how to spell it; he didn’t actually know what the word was.

As to his boss, the Executive Director … as I said, she’s the new ED, not the same one who encouraged me to apply for promotion (that woman was actually a corporate-level “roaming” manager, filling in as ED for a few months after the previous ED resigned, until a new ED could be found). The current ED was previously a department manager at our location (she was directly in charge of the caregivers and med-aides). And the people in her old department … let’s just say that they’re not the quickest tractors on the farm. Considering that their jobs require some level of college education (they’re Certified Nursing Assistants), they are, collectively, some of the dimmest bulbs I’ve ever encountered. Because they help with serving the meals, I get to read the meal tickets they write, and I have honestly never seen such egregious inability to spell dirt-common words. I have literally (and I’m using that word correctly) seen the word “raisin” misspelled eleven different ways. Granted, some of them are Mexican, English-as-a-second-language people, so I’m a bit more forgiving with them. Like the Mexican lady who keeps abbreviating “whole wheat” as “HW”. That’s an understandable mistake. Except that, understanding that these folks are CNAs, not trained waitresses, I took the time to provide them with a simple, clear, and concise chart to show them how to write a ticket and use the correct abbreviations, which most of them have completely ignored. Though I have finally gotten most of them to understand that I need more specific information than “fried eggs”. I know six different ways to fry an egg (over easy, over medium, over well, over hard, sunny-side up, and basted). The main point is that I need all of them to write their tickets the same way, rather than each of them just writing whatever seems best to them. With a properly-written ticket, I can glance at an order for a table of four and immediately know everything I need to do. When every ticket is written differently, I have to stand there studying it, trying to figure out what is being asked for.

It’s even worse at our location across the river. I think they’ve been through no fewer than six kitchen managers since I’ve been with this company. As I understand it, the most common reason for kitchen managers in this company being fired is an inability to stay within the [unreasonably small] budget for food purchases. The budget is based on a formula that takes into consideration how many residents we have on-site, and which level of service plan each of them have. The problem with this is that we can’t order partial cases of most items from Sysco. So, say that on Tuesday, the lunch special is chicken fried steak, and we can guess, based on past experience, that 65 of our residents will order the chicken fried steak. Well, we can’t order 65 from Sysco. We have to order 80, because it comes 40 to a box. Two #10 cans of canned peaches would be sufficient for some menu item? Sorry, we have to purchase a case of six cans. And so on. BOOM you’re over budget.

Though the budget is not always the problem. My first manager, Tim, lasted for more than two years (he was at two years when he hired me), but he eventually dug his own grave with his major alcohol problem. He would have the shakes in the morning, and then he’d take his lunch break and disappear for two hours, and when he came back the shakes were gone. I initially worked all evening shifts when I started, and he covered the evening shift on my days off. One night, right in the middle of dinner, he apparently said, “I need to get to the pharmacy for my antidepressants!” and instructed one of the servers — a 19-year-old kid with exactly zero experience as a cook — to finish out the last half-hour of dinner. He basically bailed right in the middle of dinner. I heard from others that that kid was practically in tears trying to figure out what to do, and he ended up with the Activities Director and the receptionist trying to help him. Inexcusable, and it got Tim fired. Tim is my longtime friend, but, damn, WTF?

He was replaced by Bob, who was actually hired a couple weeks after me. Bob was 63 years old, and had a resume as long as my arm, including working in a number of other retirement homes, cooking and running kitchens on cruise ships, and owning his own restaurant at some point. Bob was absolutely fantastic. I loved working under him, every employee in the place loved him, and, most importantly, the residents loved him. Bob wasn’t working because he needed the job. He made his money years ago, and was loaded. He was working because he loved the work, and he’s probably the best cook I have ever worked with in my 32 years in the business. He got fired because a team of corporate “inspectors” showed up to inspect the kitchen, and decided the place wasn’t clean enough. They showed up on Bob’s day off, so I was there while they did the inspection. It was painfully obvious to me that these people had no hands-on kitchen experience, and were confusing “shiny” with “clean”. I mean, I have worked in kitchens that, to the untrained eye, would look “filthy”. But there has never been a reported case of food poisoning in any restaurant I’ve ever worked in while I was working there, and no place I’ve ever worked has ever failed a health inspection. The baked-on grease on the side of the grill has no effect on food safety. Those of us in the business understand what is important for food safety: sanitary food prep surfaces (i.e. we don’t cook anything with the side of the grill unit), proper handwashing, avoiding cross-contamination, proper refrigeration, proper temperatures. The shininess of the stainless steel is irrelevant. Yet that’s what these “inspectors” were focusing on, and it was painfully obvious to me that they were more concerned with what some resident or resident’s family member would think if they walked into the kitchen, and how that might affect their profits. So they railroaded Bob out.

Miguel, as I already said, resigned for his own reasons.

I do it because I don’t want to be “rushed”. Basically, I’m making my own job easier. On the morning shift, I have to prepare both breakfast and lunch, and if I didn’t start until 6:00, every single day would be an insane mad scramble to get everything done, and the results would be sloppy. There is something exhilarating about having everything done for lunch … before breakfast. Also, when I come in on my first day after my two days off, it’s not unusual to discover that nobody pulled the meat I need for lunch out of the freezer to thaw, and I have to thaw it myself on short notice. That extra hour or so helps. Much of my reasoning is based in the fact that I love my customers, and I want to be “excellent” for them. My previous job was as a “banquet chef” at my city’s convention center. I worked there for seven and a half years. It was a good-paying union job. I finally left that job, taking a pay cut, to take my current job. Why? I missed having a personal relationship with my regular customers. In the convention business, the closest thing to a “regular customer” is somebody who attends the same convention once a year. And, unless I happened to be carving prime rib on a buffet line, I rarely even saw my customers. So I took this job in a retirement home. It’s hard to get closer to “regular customer” than having your customers actually living where you work. The guy I was replacing said something awesome to me when I first started: “You have to remember that every meal you cook for them might be their last meal, and you want them to enjoy it.”. I actually had that exact thing happen to me recently. After lunch one day, I was walking to the restroom, and one of the residents called out to me, “You did an excellent job on today’s lunch!” I thanked him sincerely. The next day, I learned that he had passed away during the night.

When I first took this job, it was simply another cooking job. But, after 18 months, and having gotten to know my customers (mostly people over the age of 80), I have a genuine love for them, and I want every meal I prepare for them to be excellent, the best I can possibly prepare for them. And I can’t do that by starting work at 6:00AM. It’s not about how much money I make. It’s about serving my people, who I love so very very much.

Workers Comp? Yeah, I understand how that works, and I already have a plan for that eventuality. But in 32 years in this business, I’ve only made two WC claims, both involving severe cuts. In the first, I lopped off a chunk from the end of my left thumb while chopping lettuce for salad (April Fool’s Day, 1990), and it wouldn’t have happened had I not been so hungover), and in the second (1995) I got a major slice across the pad of the first joint of my left index finger because I was pushing down the trash in a trash can and some dumbass (me) had tossed a sharp can lid in there. Aside from those two incidents, I have cut and burned myself innumerable times. It’s part of the job, and you just go with it most of the time. I have a lovely burn scar on my left arm … which I have no idea how I got (ugh, I hate that sentence construction). I was still working at the convention center, and while washing my hands the sleeve of my chef jacket crept up, and I saw this fresh burn on my forearm. I had no idea where it came from. I apparently didn’t even feel it when it happened. It remains a mystery.

What, a suit for not paying me for my time? I ain’t gonna do that.