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“Suspended” From Sunnna

12/4/2025

This is a weird place to start. I was just, and have been for a very long time now been being, treated like the way you would describe a fictional dark god treats his (“1+`1” -Jax) generals. I was just subject to the most manipulative conversation that I have ever witnessed in person or gone viral. I’m not sure where to go from here because I know the food industry is corrupt from seed to POS en masse, so business decisions I can understand. But there are too many individuals with control, being lazy with other people’s lives and sanity for that to be a good excuse, valid at times but not valid enough to explain the lay of the land. My latest boss, legal business owner, NOT a “Chef/Owner” in the colloquial sense, gave me a liquor Advent calendar as a holiday gift, months after having an isolated but bad incident involving alcohol, resulting in me legally needing to be sober. And its just like “Oops lol.”
I have been with this concept and jack ass for over a year. Looking back, the red flags were flying, and what’s worse is that I was aware the whole time, but the potential of the location… God damn I still believe in that location, that it is almost the root cause of frustration. He left me and a 21-year-old green slacker alone in his kitchen with his (first) retarded slacker friend and FOH manager for 6 weeks for his Honeymoon after about 8 weeks in. Wait, even that is later along than the first red flags. I learned in the interview that his (soon to be) father-in-law is the landlord and he was a culinary graduate but had a resume on par with, or lesser than mine. I can here the collective groan, but surely nobody who has been running any restaurant mostly on their own for two years will immediately begin taking advantage of their first employees and put a beautiful place like this into idle mode with udder disregard for the experienced professional that made it ok for him to take a six week Honeymoon within the first 3 years of his restaurant opening. He said he wanted to get out of the kitchen… Six weeks ago he tells me there is only 55 hours per week to schedule in a kitchen that is open 72. Today he says that guaranteeing 40 per week all year, gross for the whole of labor, is impossible. This wouldn’t be an unmanageable issue if he wasn’t the worst and laziest line cook I have ever worked with in my career. This wouldn’t be unmanageable if he didn’t demand to count himself as coverage for up to 7 shifts in a row and then hand me a kitchen that I would be embarrassed to be handing over to anyone, as anyone working in the kitchen. This still wouldn’t be unmanageable if he didn’t expect and/or do prep literally during service after handing over a trashed line that hasn’t been stocked for 7 shifts or dishes that haven’t been done in 7 shifts, whilst everybody else in the restaurant needs help. He does unimportant prep during Friday and Saturday dinner service to avoid the stress of being busy. He doesn’t “open” or “close” his kitchen, it just exists in a state of function between 40 and 60% of it’s potential. 9/10 times there is no sanitizer being used if only he is there.