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| Joined: | Wed Mar 19th, 2008 |
| Location: | Richmond, Canada |
| Posts: | 1209 |
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12-17 hours per day in the kitchen of the restaurant. (RE:March31).
I had dinner with the General Manager, who is also the co-owner of the restaurant along with the owner as well. The three of us sat down to discuss my new job position and of course, my immediate thought was that I would be promoted to Executive Chef. I regard myself as a cook, even though my job description is Sous-Chef.
Instead what they had in mind was much more than I had ever anticipated.
Having been working at this restaurant for 7 years now, I thought what possibly
we're these two had in mind?
So, as I was eating my meal and talking about the current situation of the restaurant's finances. That they wanted a third partner--another co-owner to be exact. The two of them looked at me. "What?" I asked...sounding somewhat confused. "We want you to be that third partner." The GM replied.
I responded "Is this some kind of belated April Fool's Day Joke?"
It turned out that it wasn't. The owner said "To be in the partnership for my
share would be $192,800."
I told them that I don't have the kind of money needed in the partnership.
The GM got up from the table in the middle of his meal,went to his office and 20
minutes later. Is a done deal...my portion would be financed through the restaurant's
bank account.
I had mixed feelings because I had never owned a restaurant throughout my
20 years in the Food and Beverage Industry. Being 37 years old and single this was
the hardest decision to make for myself. After the meal, I went to the bar and the owner joined me for a glass of Remy Martin, to what he thought was a celebration.
I didn't like the idea because it was rather embarrassing for me not to
have this kind of money to begin with. I'd always loved French
Cuisine more than any other. I admit I love food more than some of the gilrfriends that I had in my life, but that's a different story.
At this point, I looked at the owner and told him that
this is not what I had in mind. "It's either I go back to the kitchen and work
or I quit." "But why?" he answered bitterly.
"I'm not good enough!
There are far better chefs out there than myself,
I can assure that if you offered a position to one of those guys.
They'll be very happy to work here." I explained.
"I don't want a new guy,especially someone in their 20's is because they
don't have the drive, the passion and commitment--that I see in you.
Think about your decision." The owner responded as he walked away to greet the guests.
I have one day to decide if I have a job or not.
Last edited on Thu Apr 3rd, 2008 02:46 am by Simon_Leung