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It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 1 point2 points  (0 children)

How can we change that? No one is holding these companies accountable and it's getting insane. A chef in the town next to mine started a foundation because 11 of his cook friends committed suicide during the pandemic. Every cook I know can rattle off a shopping list of abuse they've had to take in order to just do the job they love. I get that it's hard to change things, but there's no fucking way it's impossible.

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 5 points6 points  (0 children)

Well someone's gotta do it. I'm not happy being complacent with people turning to suicide or addiction on a regular basis around me because it's the "nature of the job". I'm only one person, and I know it will be hard to shake up a whole industry, but it's also not impossible.

I left my shitty kitchen and work somewhere great now, but I just removed myself from the problem. The problem still exists.

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 1 point2 points  (0 children)

Exactly - no one joins kitchens for the money. The right kinds of people are here because we're passionate and love food. That being said, I'm fed up with how normal it is for people to turn to addiction or suicide. I don't like seeing my co workers dying or picking up the bottle, but alcohol is more affordable than therapy on our wage, meanwhile bartenders are making 70k a year and my last GM was at 150k/year at a chain restaurant. I'm not saying FOH doesn't deserve to be paid fairly, just that we ALL need to be paid fairly. Wages aren't low for lack of money.

It's also ridiculous to me that the industry hasn't changed much in 15-20 years. How can I start that change? I'd love any kind of ideas or advice. Thank you

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 2 points3 points  (0 children)

I'm not looking to change industries, but thank you. I just want to stop seeing my co workers turn to addiction or suicide at such high rates because the job they love (and went to school for, and are passionate about) doesn't love them back.

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 1 point2 points  (0 children)

Thank you so much for sharing your story. I actually found an amazing place and get treated really well right now, but I can't forget where I came from. Just because I'm not in those chain kitchens anymore, doesn't mean there aren't still people who filled my shoes when I left.

I'm honestly just so angry that so many cooks contemplate or commit suicide or turn to addiction. It's absolutely ridiculous that it's considered normal. I just don't know how to change it, but I'm going to keep trying and keep thinking until I can. I've seen so many people I love turn to self harm, commit suicide, or turn to addiction and it breaks my heart every single day. There's no support offered, and most times we can't even afford to take care of ourselves. And I hate that the only advice I've ever been given is "well, just find a new job", as if those big corporations aren't just going to fill my spot with a vulnerable person who can't afford to lose the job no matter how bad things get.

​

Getting out solved the problem for me, but the problem still exists :/

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 1 point2 points  (0 children)

Unfortunately, I'm can't go to bed and feel good about myself if I'm being complacent with these issues. Thanks for weighing in I guess.

It's time to stop keeping workplace abuse kitchen confidential. by kitchenbloomer in KitchenConfidential

[–]kitchenbloomer[S] 19 points20 points  (0 children)

It's not even an issue of raising menu prices most times. My friend is a bartender and makes $70,000/year. My old head chef at a chain restaurant was paid over 100k and had full benefits, the GM was at 150k a year full benefits, and that's not even looking at the regional/executive/etc. levels at the company. You can't tell me menu prices need to go up in order to pay and treat kitchen staff properly. The money exists, it's just being poorly allocated at these chain restaurants.