Leaving a Job

Infam0us

Infam0us

Infam0us

Soldato
Joined
16 Oct 2008
Posts
3,427
Location
Birmingham
Hey guys, I just left my Kitchen job at Wetherspoons today after working there for 3 weeks.

On my contract it says I don't have to give any notice if I work there less than 4 weeks, and in my induction I was told I would be on a trial period for 6 weeks were I can leave without any notice.

However my Kitchen manager has now told me I have to give a weeks notice, this is not what it says in my contract or what I was told in my induction so I think he's just trying to get me to stay?

Should I follow the contract and just leave? And also what if they refuse to pay me, where do I stand with this?
 
You have a contract, it's an agreement between them and you.

Follow it, if they do or ask you to do anything that contradicts it, they are in the wrong.
 
Infam0us said:
Hey guys, I just left my Kitchen job at Wetherspoons today after working there for 3 weeks.

On my contract it says I don't have to give any notice if I work there less than 4 weeks, and in my induction I was told I would be on a trial period for 6 weeks were I can leave without any notice.

However my Kitchen manager has now told me I have to give a weeks notice, this is not what it says in my contract or what I was told in my induction so I think he's just trying to get me to stay?

Should I follow the contract and just leave? And also what if they refuse to pay me, where do I stand with this?
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If it's in your contract that you can leave - then leave.

If they don't pay you - you could fight it with your contract.
 
Places like this seem to try and make you feel bad if you try and play it by the rules...

Just because other people might stay back a few hours to help in a busy period and not get paid for it shouldn't mean someone else should.

They are bitchy hypocritical places to work.. all of them. I've worked in yates and brewers fayre.. they are all the same.

Glad in 3weeks I'll never step foot in the places again
 
I received little to no training on any of the menu, then was expected to be able to run the Kitchen during a busy service plating up all the food. Obviously I did'nt know what I was doing so I asked for help to which the other two guys in the Kitchen (Whom by the way have 15 years of experience each) and they just basically said I was **** and why do I even bother coming. Its been similar to that all week, all the career chefs treat you like **** because your still learning, and thats if you even get taught.
 
They are probably on some cheap power trip out of it, how can they expect to be thought of as professional if they can't even train someone up properly...

Where I'm at now man it's ridiculous, my normal shift is 12-9 but from 4:30 I am running the kitchen on my own, trying to wash dishes make meals and prep for the next day is impossible if more than 15people are eating, then obviously got to clean and shut the whole kitchen on my own before 9, because we don't get paid if we stay after. Some people have been washing dishes till 10:30
 
Yeah mate I know what you mean, they put me on stations I've never worked or been shown to do before and then 300 customers come through the doors and they expect me to suddenly be able to keep up the pace? If I had someone to show it to me I might stand a chance at doing it, but all I get when I ask for help is abuse it seems.
 
Haha, I'm sure if they could they'd employ illegal immigrants and pay then a packet of crisps.. You have done the best thing.

You see it all in the kitchen mate, cocaine snorting, breaking up fights, some lad threatened another lad with a knife.... and I get the disciplinary for phoning up saying I can't make it in one day for good reason...

9more shifts to go :)
 
I've seen guys get so angry in there they threaten to stab people, only been there 3 weeks! Yeah King85, one guy has been in Kitchens there for 17 years, the other 15 both worked in actual restaurants were you cook the food not preheat it, work must be hard to find for them I guess.
 
lemonkettaz said:
They are probably on some cheap power trip out of it, how can they expect to be thought of as professional if they can't even train someone up properly...

Where I'm at now man it's ridiculous, my normal shift is 12-9 but from 4:30 I am running the kitchen on my own, trying to wash dishes make meals and prep for the next day is impossible if more than 15people are eating, then obviously got to clean and shut the whole kitchen on my own before 9, because we don't get paid if we stay after. Some people have been washing dishes till 10:30
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I'm glad i'm not the only one! Last two nights i've been doing 5-11 closedown, but with events at the BIC and summer holidays it's been manic trying to juggle prep, service and cleardown by myself. I think it depends who you work with, on tuesday one of the managers gave me a beer after the shift because it was unexpectedly busy and it was just me in the kitchen, thankfully there are some nice managers.

Infamous, did you speak to the head manager and not just the head chef? I would have thought they would be more concerned that you're being put on a station when it's busy without training.
 
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I could have gone to the manager but I don't think it would make any difference.

There was about 10 new people all on the same boat being put onto stations with no training. It was originally 17 but 7 left in the first week!

The Kitchen was tiny and they were a lot busier than they expected so there was'nt really time for proper training I guess. I was down to do 52 hours this week almost all on stations I've never seen or done, but then they did have a poster which shows you it all but you never get time to look at it when your doing a ten meal ticket.

I feel for you $loth having to run a Kitchen by yourself, how big is it? How many customers do you get coming through a day?
 
Infam0us said:
I could have gone to the manager but I don't think it would make any difference.

There was about 10 new people all on the same boat being put onto stations with no training. It was originally 17 but 7 left in the first week!

The Kitchen was tiny and they were a lot busier than they expected so there was'nt really time for proper training I guess. I was down to do 52 hours this week almost all on stations I've never seen or done, but then they did have a poster which shows you it all but you never get time to look at it when your doing a ten meal ticket.

I feel for you $loth having to run a Kitchen by yourself, how big is it? How many customers do you get coming through a day?
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It's worse when there's not the space to move about as it just creates a bad atmosphere, the other chefs may be stressed but they shouldn't be taking it out on you. The kitchen I work in certainly isn't as big as the one your at (it's a pub), a good day will probably see 200-300 people order food (if i'm honest I've never asked the amount of customers), the other night though as an example, Ricky Gervais was doing a gig nearby and in the 5 hours I had done a few hundred pounds worth of food, and mains are between £5-10.

They really should have taken the time to train you properly as it appears it's biting them in the backside, I would say that if you want to work in a kitchen to find somewhere smaller, wetherspoons seems to be constantly busy whereas a smaller place may have more routine rushes.
 
I think our target was something like £15,000 not sure if thats per week or month though. One of them did say that this Kitchen was too busy for me to actually learn in though, I guess they're right ... I need to find somewhere were someone can teach me and then I can do it rather than just being asked to do something I've never done before :D
 
lemonkettaz said:
They are probably on some cheap power trip out of it, how can they expect to be thought of as professional if they can't even train someone up properly...

Where I'm at now man it's ridiculous, my normal shift is 12-9 but from 4:30 I am running the kitchen on my own, trying to wash dishes make meals and prep for the next day is impossible if more than 15people are eating, then obviously got to clean and shut the whole kitchen on my own before 9, because we don't get paid if we stay after. Some people have been washing dishes till 10:30
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Who says you don't get paid after 9? If you don't get paid you stop working. Fairly simple mate. No-one can sack you for not working without pay.
 
Infam0us said:
I received little to no training on any of the menu, then was expected to be able to run the Kitchen during a busy service plating up all the food. Obviously I did'nt know what I was doing so I asked for help to which the other two guys in the Kitchen (Whom by the way have 15 years of experience each) and they just basically said I was **** and why do I even bother coming. Its been similar to that all week, all the career chefs treat you like **** because your still learning, and thats if you even get taught.
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That sounds like it sucked :( I work with commerical kitchen equipment and I understand that some chefs are like that :(
 
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