Cheshire pub : Chef Wanted "No Snowflakes"
 

https://i.dailymail.co.uk/1s/2022/08...1937555248.jpg



[Pub advertising for new chef says
'SNOWFLAKES' need not apply as
landlord admits since lockdown
bar has been plagued by 'flaky people
who don't want to work and constantly
want time off'
A Cheshire pub is advertising for
a chef but told 'snowflakes to not apply
Landlord Christopher Darnbrough said
he is after someone 'hard working'
He says he has struggled with
'flaky' people constantly wanting time off]

https://i.dailymail.co.uk/1s/2022/08...1937557645.jpg
[The Queen Anne offers homemade
food using locally sourced fresh ingredients]


https://www.dailymail.co.uk/news/art...want-work.html

Imagine not wanting to work 70 hour weeks for £25k (or whatever he's offering). Snowflakes :laugh:

Pay your staff what they're worth and provide decent working conditions and his problems will disappear.

Totally.

Great bit of free advertising for him

I think it is harder to get people to work in hospitality since (a) Brexit and (b) the pandemic due to the work not being strong and stable but weak and wobbly :laugh:

Pretty much this

I don’t agree cheffing in a pub or restaurant means unsocial hours generally working when everyone else is off, money is not always the factor ..the landlord said himself time off was a major factor in staff not staying

take a look at any of the reality shows based in a chefs kitchen. Some of it will be put on for the camera for sure, but underneath all that, its not an environment for the squeamish

Get a Polish worker

grafters

Unsociable hours is not the same thing as being expected to work way more hours than you are being paid for.

Time off is not the same as being asked to work more hours

This tbh.

I get that some workers can be a nightmare, but in this case he should definitely be paying his workers more.

Do you know this is what has happened? I only scanned the DM article so maybe it is in there somewhere?

There is a big difference in wages for a chef working in a pub kitchen that in a top restaurant

Everything comes into factor, ok maybe some people might need to be reminded how difficult a job is.... when applying to make sure it's the right job for them.

But the salary is still a big part of it , also being treated well. Especially If you are expected to do extra hours. And the chef already has a weird attitude ,if he's advertising by calling potential applicants 'snowflakes' :rolleyes: .

No, I read the article and couldn't find out any real info, but that industry is well known for expecting chefs to come in early for prep and leave at the end of service. It's standard practice, but it's a bad practice/work habit that is everywhere.

Yes a Great Polish Chef
could help him.

Anything happen fairly recently to make this way more of a difficult prospect than it used to be? :hehe:

Look its good
he is still in Business

I bet he pays a Bonus to his Chef.
Customers
having a top quality meal,
matters in these hard times.

Other than surgery and investment-banking 70-hour working-weeks shouldn’t even be a thing.

But he has got a point about some people being unreliable.

Poles came during the Communist era, escaping from political and economic problems at home.

no wonder

Communism and socialism are other words for stinking corruption

Wages have been killed for decades. People need realistic incomes not poverty wages to never see their families.

Yes Slim
but I respect this owner
who has tried snowflake chefs
and it has failed.

Putting a snowflake into a hot kitchen is asking for trouble. Basic chemistry tells us that.