I remember working at a restaurant once that was open on Christmas. We were expected to be working for at least 12 hours, but we had two 30 minute breaks and a 1 hour lunch.
One dude brought in a 6 pack of Red bulls, but he was clearly high AF as well. Not sure on what (we suspected speed or something as he was flying), but he chugged those RBs throughout the shift.
By noon he was in an ambulance on the way to the ER.
You were in the restaurant industry… in my neck of the woods drugs and restaurants go hand in hand well that and all restaurant staff banging each other but namely drugs
I worked in a successful local restaurant for a while, and everyone got their breaks. The owner understood you can’t work people like dogs and expect them to stick around. I think the fact that he was a first-generation American in his family helped
I remember working at a restaurant once that was open on Christmas. We were expected to be working for at least 12 hours, but we had two 30 minute breaks and a 1 hour lunch.
One dude brought in a 6 pack of Red bulls, but he was clearly high AF as well. Not sure on what (we suspected speed or something as he was flying), but he chugged those RBs throughout the shift.
By noon he was in an ambulance on the way to the ER.
You were in the restaurant industry… in my neck of the woods drugs and restaurants go hand in hand well that and all restaurant staff banging each other but namely drugs
I’ve never seen someone get a break working in a restaurant. Everything else in that story is 100% on brand.
Lol. We rarely did get breaks. But we had a slow lull between 2 and 4. Best damn K.P. burgers I’ve ever had. :)
I worked in a successful local restaurant for a while, and everyone got their breaks. The owner understood you can’t work people like dogs and expect them to stick around. I think the fact that he was a first-generation American in his family helped
Ya, if your line cooks and chef are not on coke then you work in a very very high end restaurant.
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Like even the ones with the highest Michelin starr rating or the ones owned by world famous chefs?
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