hey tusk, thanks. im a kitchen manager, right now i have two cooks who know what they are doing, my breakfast cook and me. i have no prep cook (as of yet) and 5 new people im training. so all in all it will get better as these people get trained up then i wont have to go in as much. ive had 13 people apply this week alone, but only kept two. my interview is simple; if you say you can make a hand tossed pizza, i pull out a dough ball, if you cant strech it, you dont pass. if you say you can make a veal marsala, i let you. if you mess up you dont pass. better to see what you can do before i hire them than get them on the payroll and have to let em go. and the salary im making now is worth it. i showed the new owners one of my old pay stubs, they said this is what you get every two weeks. i was like yep. they said we'll give you that every week. so it isnt soo bad. and after we "reopen under new ownership" (sometime after chirstmas) im supposed to get another raise.so it will all work out in the long run. then hopefully ill have more time for my boba...lol
john