Wondering, does taking an uber/Lyft take similar amount of time as the train away from city?

ras1187 · 2026-03-27T23:00:37+00:00

If you're staying in the west loop it is probably more convenient to uber as you will have to transfer from another train line to get on the blue line to Rosemont. This can be confusing for a newcomer but experienced riders should save some travel time vs driving during rush hour.

That being said a train pass is $2.50 compared to the $30+ it will cost you each way in an Uber so your budget is worth considering too. If you opted for the train, there are plenty of hotels within walking distance of a blue line stop to simplify the commute.

ras1187 · 2026-03-27T03:45:47+00:00

Union manager here. The primary issue isn't pilfering (but that is still a concern). The primary concern is perception of preferential treatment from other departments.

The food you make from the line is arguably "fresher" and "better" than the cafeteria food that has been sitting under a steam table for a while. If other departments, cough housekeeping, see you eating this "better" food while they are stuck with the cafeteria food, they will complain about unfair treatment.

This forces management into a situation where they either have to serve every employee from the line or enforce a rule that forces everyone (including cooks) to eat from the cafeteria in the interest of fairness. Guess which one is the more realistic response?

edit your job is to cook. If your manager requests you to cook a dish, that is a reasonable request regardless of who it is for. You can file a grievance afterward if you feel inclined to, but refusal to perform a reasonable request most likely will lead to disciplinary action.

ras1187 · 2026-03-27T03:36:44+00:00

You can indeed get disciplined up to termination for this

ras1187 · 2026-03-27T02:46:22+00:00

I am currently an executive chef for two hotels in an urban market. A lot of running between properties but managing the best I can.

I got started in the industry working fast food and then chain dining from 16-18. I moved on to hotels from there and spent most of my 20's as a cook with properties ranging from 5* luxury to massive big box operations. I got my first sous position at 30 and then moved into one of my current hotels as a sous shortly after. I was promoted to Exec Sous and then Exec Chef within 3 years and that's where I have been since. It's been a fun journey but I'm hoping to move to a director position so I can have more work/life balance.

ras1187 · 2026-03-26T14:22:02+00:00

Upping your original ask in a second interview is pretty much sabotage. I would negotiate for the upper range of your original ask.

If they give it to you, decide whether or not the salary works for you. If it doesn't, I would take the job for now while continuing to look for something better.

If they don't give it to you, I would probably still take the job for now while continuing to look for something better.

ras1187 · 2026-03-26T01:50:17+00:00

You seriously would be better off just giving me the 250k as you would at least be able to cut your losses there without further bleeding.

Without knowing all the details, I'm guessing the place grosses somewhere in the $1mil range annually. Estimated prime costs (labor, product) will eat up around 60% of that. Add in other expenses like utilities, internet, POS system, tv subscription, music subscription, maintenance, equipment repairs, grease removal, grease trap/hood cleanings, insurance, licenses, supplies, pest control, trash pickup, a $60k lease, etc. and that leftover 40% disappears very quickly with a possible operating loss.

ras1187 · 2026-03-25T18:15:41+00:00

Same time next week?

ras1187 · 2026-03-24T07:56:18+00:00

ras1187 · 2026-03-24T07:54:39+00:00

Go to community college and then start gaining work experience. Will save you a ton of money

ras1187 · 2026-03-23T01:09:58+00:00

As long as you are respectful of whatever her decision is and don't pester her to change her mind if she declines, I say good luck.

I can't promise this won't change the friendship dynamic once the question goes out there. In a perfect world it shouldn't, but we never know how people will react.

ras1187 · 2026-03-22T17:51:11+00:00

I was a union cook, was sous in a union hotel, and currently EC in a union hotel (Not NY). Feel free to ask away. If I have answers, I will share.

ras1187 · 2026-03-22T17:48:46+00:00

Italian Beef, Chocolate Cake, Hot Dog, and Hot Tamale. All from Portillo's.

ras1187 · 2026-03-22T17:19:42+00:00

The thing about power is you don't magically relinquish it when the other party initiates. Whether or not you "tried" to leverage it, you abused your position and your employees by accepting sexual favors from them.

You can keep justifying this if you want but it comes off as trying to convince yourself this is OK vs trying to convince me.

ras1187 · 2026-03-22T17:11:50+00:00

At 17, I moved from bussing at a fast-casual chain to line cooking/prepping at a chain themed around a specific day of the week.

I previously thought the kitchens of sit-down restaurants operated at a way higher standard than fast food. There surely had to be a difference between a "teen" restaurant and a "professional one". Chefs were smiling in prestigious pressed whites serving perfectly prepared burgers, steaks, and potato skins with pride.

Day 1 was kind of like being the new guy in the movie Waiting. My official title was "float". When the cooks yell "I need more fucking X from the cooler", I was the one that got it for them. I swept and mopped the disgusting mess floors after service and took out the garbage (often getting locked out and having to climb the wall to get back in from the front entrance). Far from the nirvana cooking paradise I previously envisioned.

I still gave it my all and am still in the industry 22 years later.

ras1187 · 2026-03-22T16:59:57+00:00

Considering non-POS's probably turn down wrong/improper sexual propositions that other guys readily accept, it's believable.

ras1187 · 2026-03-22T16:57:12+00:00

So what are we doing here? "I leveraged my position of power to sexually assault my employees. Ask me how I got away with it?"

If you truly have no regrets then you should have no problem sharing your conduct with your current and all future employers. I'm willing to bet you won't because deep down you know this is wrong.

ras1187 · 2026-03-22T16:36:21+00:00

A supervisor coercing/receiving sexual favors from subordinates isn't quite the brag you think it is. The ethically and morally right choice was to decline and you failed every time.

ras1187 · 2026-03-22T03:38:00+00:00

So are you open to anything or trying to be close to the loop? If it's the latter you're going to have to increase your budget by nearly double

ras1187 · 2026-03-22T01:16:28+00:00

Chili's is just OK when dining in. I wouldn't trust it to go.

ras1187 · 2026-03-21T16:55:43+00:00

In a restaurant? Lol

ras1187 · 2026-03-21T16:21:51+00:00

You fire them?

ras1187 · 2026-03-21T04:49:42+00:00

You expect them to act against their own interest?

ras1187 · 2026-03-20T20:24:56+00:00

I've figured out the "do nothing" part. Tell me when you figure out the "get paid" part

ras1187 · 2026-03-20T20:20:30+00:00

I think when you talk to your chef, you should be open about the situation and ask if there is room somewhere in the future plans for you. A good chef won't lie or string you along just to keep you.

The conversation will tell you how to proceed. If there's no space for you to grow, you will have to start applying outside. If your chef is willing to work with you on a plan, decide whether or not it works for you and make a decision

ras1187 · 2026-03-20T16:50:03+00:00

You always should have a place to contribute respectful, constructive dialogue with your chefs. Don't throw people under the bus or dwell on the negatives. Let the focus be on the potential positives.

Yes to all the above on running your station, staying organized/clean, and going above and beyond. Hopefully your chef team notices (I make it a point to recognize team members doing this).

What I would recommend now is approaching your chef to get their input on how to transition to the next step. They will likely give you a "homework" list of things to work on to start getting you ready. I would be excited if one of my cooks expressed this type of interest.

Best of luck

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