Quiet Quitting

Gern Blansten · October 2022

HughFreakingDillon said:

so get this...I go to HR for some inoncuous thing...the manager asks me if I had a minute, to come into her office to have a chat...she says she's noticed that I've been applying for a very diverse set of jobs internally, and wanted to know if it was my job or my leadership that was making me unhappy...I said it's about 80/20 management/job. she said I just confirmed what she already knew, and wants to work with my director to help coach my manager on proper leadership qualities, as she wants me to be happy in my job and wants to decrease the effect of "quiet quitting" at the corporation. lol

do what you want. they're both hopeless. my director doesn't give two shits about my manager's ineptness when it comes to leadership as long as he's got him under his thumb (which he does). and my manager is a hopeless idiot.

but it was nice to finally be heard and vindicating to know that leadership in the corporation are aware of my leaders' ineffectiveness.

good deal...that's rare

RoleModelsinBlood31 · October 2022

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

brianlux · October 2022

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

If you have staff who have been with you over ten years, you are probably not an asshole. People generally don't work for assholes in service industries for ten years!

I wish I had your energy. I've had chronic fatigue since the mid 1980's but I still pushed myself to work hard- sometimes even having two jobs at the same time- until it was no longer possible due to my age. But even now, I still work when I can at my book and record business. Movement is life!

RoleModelsinBlood31 · October 2022

brianlux said:

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

If you have staff who have been with you over ten years, you are probably not an asshole. People generally don't work for assholes in service industries for ten years!
I wish I had your energy. I've had chronic fatigue since the mid 1980's but I still pushed myself to work hard- sometimes even having two jobs at the same time- until it was no longer possible due to my age. But even now, I still work when I can at my book and record business. Movement is life!

Yeah man, you’re 71, that’s impressive! You’ve got almost 30 years on me- we’ll see what I’m doing at your age. Sttrrrooooonngggllllyyyy doubt it has anything to do with restaurants. Life is weird, I’ve been given a lot of gifts over the years, the biggest of all has been good health. I couldn’t do what I do if I wasn’t held together well. My plan honestly is to work until I can’t and then spend my days doing the exact opposite of that. Our parents (of my wife and I) are getting older and it seems like we’re in line to end up with several properties we don’t need. We’ll prob sell one or two and live off of that, but we’ve got about 20 years in the workforce left in us we figure barring any negative situation. You remind me of my dad though, he’s 73 and still teaches 8 courses online for universities- the guy just can’t and won’t stop working.

brianlux · October 2022

RoleModelsinBlood31 said:

brianlux said:

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

If you have staff who have been with you over ten years, you are probably not an asshole. People generally don't work for assholes in service industries for ten years!
I wish I had your energy. I've had chronic fatigue since the mid 1980's but I still pushed myself to work hard- sometimes even having two jobs at the same time- until it was no longer possible due to my age. But even now, I still work when I can at my book and record business. Movement is life!

Yeah man, you’re 71, that’s impressive! You’ve got almost 30 years on me- we’ll see what I’m doing at your age. Sttrrrooooonngggllllyyyy doubt it has anything to do with restaurants. Life is weird, I’ve been given a lot of gifts over the years, the biggest of all has been good health. I couldn’t do what I do if I wasn’t held together well. My plan honestly is to work until I can’t and then spend my days doing the exact opposite of that. Our parents (of my wife and I) are getting older and it seems like we’re in line to end up with several properties we don’t need. We’ll prob sell one or two and live off of that, but we’ve got about 20 years in the workforce left in us we figure barring any negative situation. You remind me of my dad though, he’s 73 and still teaches 8 courses online for universities- the guy just can’t and won’t stop working.

Well done, RMB.
73 and still teaching 8 course! Tenacious!

HughFreakingDillon · October 2022

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

working in the food industry shaped my work ethic from when I was 16. I worked like a horse from then until about 5 years ago, regardless of industry. I didn't own the places, so I didn't work when i wasn't getting paid, but I worked hard.

I do agree that cooks have a fucking hard and underappreciated job. I know, I was a fucking good one, and I got shit for pay. The waitresses would literally cheer when I walked in the door, knowing they'd get double the tips that day of any other cook. And I would see 2% of that, if they were being honest. Which is a garbage system.

I didn't have sick days or paid holidays from 16 until I was 35. And yeah, it didn't bother me at the time either. But it would now, since I'm coming up on 6 weeks per year and I have about 400 hours of sick time (that I don't use anyway, but it's there).

People need time off. the mindset that you don't need holidays is toxic, if that's how you think your employees should be as well. But you didn't say that, so I shoudln't assume.

owning your own business would obviously inform how you operate though. Yeah, I'd work 90 hour weeks too if it was my business. But now? for the industry that I work for, and the people I work for? nope. and I hardly think anyone can claim that they would just becuase that's "who they are" when they haven't lived it.

restaurants aren't essential. But the kitchen staff should be treated better, for sure.

RoleModelsinBlood31 · October 2022

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

brianlux · October 2022

RoleModelsinBlood31 said:

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

Oh how I wish it were so.
My car was functioning perfectly fine until yesterday morning when one of the spark plugs blew a tip off. The plug had to be removed and replaces and, no doubt with quite some difficulty, the tip had to be fished out. This country, this world, has a hell of a lot of spark plugs ready to blow and jam up the works. We need to get closer together but instead we are moving further apart. This is not healthy.

cincybearcat · October 2022

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

Honestly I have no way in knowing if you are an asshole or not

I will say based on what you describe, I think you at least walk your talk. Now, for me, I am not aligned with that talk. Life needs balance for me...so having a leader role model behaviors that differ from mine would likely result in me looking elsewhere. But, that is just me.

It is an amazing work ethic, I also used to be a lot closer to that until I had a kid and got a bit older. But I find that doesn't give me the joy or sense of satisfaction as it once did so I've changed my behavior.

cincybearcat · October 2022

HughFreakingDillon said:

RoleModelsinBlood31 said:

This is an interesting thread. I’ve been in restaurants since I was a kid. Haven’t ever had a paid hour off, never had a sick day paid or whatever it’s called, I pretty much get paid to work and I don’t mind it that way. I did have a 401k for a bit when I was personal chef for the Fidelity CEO but that was it for benefits. I figure if I’m not working, why should I get paid. It’s helped create my work ethic, of which I’ve only met about two other people (also chefs) who are like me. I’ve worked until 4am, laid on the floor of the kitchen, woken up at 9 and worked again until midnight or later. I’ve showed up at jobs and the chef has been asleep in a booth from the night before.

I worked/ran multiple restaurants during the pandemic, we never closed at all. I never caught covid. This year I’ve had a handful of days off, usually one or two every few months. I did take a week off for a vacation back in July but I didn’t pay myself while I was gone, didn’t think that was right as the chef/owner.

everyones probably thinking two things: 1) this guy’s an asshole 2) I wonder how he treats his employees. We’ll I’ll tell ya- yeah I’m probably an asshole but I have a distinct pride in being a chef and in what I do. I know I won’t be able to
do it forever, but working 90 hour weeks is ingrained in me and I like it that way. Almost every person I’ve had work for me or I’ve worked for has been shocked at my ability to outwork everyone else in the place, and that’s gotten me lots of appreciation and success 2) I have staff who have been with me for over ten years. I’ve paid for Spanish or English classes for 8 folks now. It helps them in more ways than working for me. I’ve lent $20k to a woman’s family who is from Mexico City over the years because I’ve felt it was justified. She still owes some, but I don’t take it out of her check, she pays when she can. I start folks at $20/hr and they make tips usually around $5-$7/hr which is pooled. I don’t believe in a living wage, but I do believe people should be paid what they’re worth, and they’re worth that to
me.

I feel food should be a lot more expensive, and those preparing it should be treated better. It’s an essential part of life, yet they are often the lowest paid folks out there.
anyway, I thought the thread was interesting, so I wanted to share. Gotta go back
to work. Peace.

working in the food industry shaped my work ethic from when I was 16. I worked like a horse from then until about 5 years ago, regardless of industry. I didn't own the places, so I didn't work when i wasn't getting paid, but I worked hard.

I do agree that cooks have a fucking hard and underappreciated job. I know, I was a fucking good one, and I got shit for pay. The waitresses would literally cheer when I walked in the door, knowing they'd get double the tips that day of any other cook. And I would see 2% of that, if they were being honest. Which is a garbage system.

I didn't have sick days or paid holidays from 16 until I was 35. And yeah, it didn't bother me at the time either. But it would now, since I'm coming up on 6 weeks per year and I have about 400 hours of sick time (that I don't use anyway, but it's there).

People need time off. the mindset that you don't need holidays is toxic, if that's how you think your employees should be as well. But you didn't say that, so I shoudln't assume.

owning your own business would obviously inform how you operate though. Yeah, I'd work 90 hour weeks too if it was my business. But now? for the industry that I work for, and the people I work for? nope. and I hardly think anyone can claim that they would just becuase that's "who they are" when they haven't lived it.

restaurants aren't essential. But the kitchen staff should be treated better, for sure.

Of the many places where we should have sick days built in....I would be a big proponent of one being people that prepare food for others

HughFreakingDillon · October 2022

RoleModelsinBlood31 said:

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

no, you shouldn't, unless that's what gives you personal satisfaction, which it seems it does for you. It doesn't give me that satisfaction anymore like it did before, so I do what makes me happy.

tempo_n_groove · October 2022

HughFreakingDillon said:

RoleModelsinBlood31 said:

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

no, you shouldn't, unless that's what gives you personal satisfaction, which it seems it does for you. It doesn't give me that satisfaction anymore like it did before, so I do what makes me happy.

When I was younger I thought this too and unfortunately I was a means to an end. In bigger corporations they love people like you, OP and I. You have someone that can make them money so 9 out of 10 times you don't get the promotion because you are too good at what you do.

Thankfully I learned other skills along the way and manage now. I always wanted to be the shot caller on the other side of the physical labor.

OP when your body breaks down, no one is going to care one way or the other unfortunately. All those good years you gave will mean nothing if you can't still do it. I do wish you longevity and not a means to an end.

lastexitlondon · October 2022

All well and good until you either work your body to break. Or get an illness out of your control that ruins your life

RoleModelsinBlood31 · October 2022

lastexitlondon said:

All well and good until you either work your body to break. Or get an illness out of your control that ruins your life

Amen to that! I work hard and in my head it’s partly for those who can’t. There’s a lot of folks who would if they could but they can’t, so those of us who can have to pick up the slack so things get done.

Bentleyspop · October 2022

HughFreakingDillon said:

RoleModelsinBlood31 said:

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

no, you shouldn't, unless that's what gives you personal satisfaction, which it seems it does for you. It doesn't give me that satisfaction anymore like it did before, so I do what makes me happy.

I used to live to work. Then I retired almost 20 years ago. Now I work to live.
Working a ridiculous amount of hours with little or no time off to enjoy life and or family is not necessarily a good thing.
Now I work a job I enjoy with bosses I like and I can travel and see the world as I see fit.
If you're happy working 100 hours or more a week great. But there is a lot being missed

OnWis97 · October 2022

As an aside, every time I see this thread, I read it as "Quiet Quilting." Uh...is there any other kind?

Carry on.

HughFreakingDillon · October 2022

OnWis97 said:

As an aside, every time I see this thread, I read it as "Quiet Quilting." Uh...is there any other kind?

Carry on.

haha.

mace1229 · October 2022

I haven’t been following this thread because every time I glanced at it I thought it said “Quiet Quilting” and I had no interest in whatever discussion was going on here.

tempo_n_groove · October 2022

OnWis97 said:

As an aside, every time I see this thread, I read it as "Quiet Quilting." Uh...is there any other kind?

Carry on.

Did you come on to share your crocheting skills?

tempo_n_groove · October 2022

Bentleyspop said:

HughFreakingDillon said:

RoleModelsinBlood31 said:

I don’t get days or time off because my employees take it. The places have to run 7 days a week so in a given month there’s a day or two max that others haven’t asked off that I can take. I didn’t say it because I don’t believe it, folks should get time off. In 12 years of owning multiple restaurants I’ve never, not once, told someone they can’t have requested time off- I fill their void. I’ve cancelled several family vacations over the years because others asked for the same time off. I wouldn’t ever work corporate, just because it’s cushy. That’s a cop out. If your body works, you should work as hard as it can handle, and sitting at a desk on the internet isn’t as hard as it can handle. I worked 90 hour weeks before i owned my own businesses by the way, that’s probably what got me into ownership: I was offered opportunities after working with a few James beard chefs and showing up before them and leaving after them. I only posted to say my experience, not to attack you. We’re not the same, we see things differently. That’s ok. The world functions perfectly fine with people of all kinds.

no, you shouldn't, unless that's what gives you personal satisfaction, which it seems it does for you. It doesn't give me that satisfaction anymore like it did before, so I do what makes me happy.

I used to live to work. Then I retired almost 20 years ago. Now I work to live.
Working a ridiculous amount of hours with little or no time off to enjoy life and or family is not necessarily a good thing.
Now I work a job I enjoy with bosses I like and I can travel and see the world as I see fit.
If you're happy working 100 hours or more a week great. But there is a lot being missed

In one of my previous jobs we had a superintendent that loved working and didn't believe in days off or going home after 8hrs. That reflected on us the workers too because we were stuck working just as long as him. We were all away from home so I guess he had nothing else to do?

Anywho, when I became a Superintendent for the same company I conducted myself the complete opposite way he did. So working under him made me a great super because he taught me everything not to do.

My men under me would say that they weren't making as much money but their quality of life was better. I knew I was doing the right thing.

Quiet Quitting

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