There was this one superior who recently encountered in the center of complaint :
He forgot to inform the buffet kitchen of 20 booked guests will be on the weekend which
causing a shortage of food servings in the restaurant.
He himself admitted that matter but only a small part of his fault. Then furiously stand firm that he shouldn't be treated for being into center of the problem. Instead, He pointed that the Head Chef should be the main center of this.
He complained that as a Head Chef of the buffet kitchen, not 120 pax but only a 20 pax guests group would not be a problem to prepare.
Furthermore, he vented the rest of the team in the message group did not help him (who forgets) to pass down the updates even though they knew. He claimed they turned a blind eye and berated him for forgetting to inform the buffet kitchen of coming guests.
Others office colleagues may stand with him, but I don't. He's not reflecting the whole cycle of the problem. Fresh goods and ingredients is ordered according to how many estimated walk-in and booked customers would turn up, while too much, fresh goods will rot and goes to waste, and expenses will still blame on the Head Chef for unnecessary order.
It's not that easy to estimate how many could eat than calculating money figure
I'm a semi-active Blogger, and this is my digital journey blog. I write almost everything as long as I remember. It can be thoughts, unforgettable dreams, games that I playing, or hobbies. The title of [ No Escape ] meaning there's no ending in reality, there's always fear and new mishaps in life and new, unexpected discoveries unfolded or yet to explore. Humbly say, I'm an average designer and video editor in real life. Check my original works in Portfolio Tab.
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