On not putting up with it

October 11, 2010 § 4 Comments

I have two rules at my restaurant that I tell every new staff member when they start. The second one is “Don’t be an idiot,” which covers things like intoxication on the clock, bringing illegal substances to work, and other inappropriate actions. The first one, though, is really what I want to talk about.

I tell my people, “You don’t have to put up with assholes.”

We throw customers out for being egregious jerks. And when there’s an interpersonal problem among members of my staff, I make them sit down and talk about it and, sometimes, apologize.

I’m considered soft for the latter part of that. I know I am. I’ve been told so. Particularly by the cooks, and yes, big surprise, that includes the women.

I don’t mind that too much. It’s not especially important to me that my staff like me as a person, or even respect me in the way that that word is used in kitchens (which is to say, fear, or something close to it). It’s important to me that the job get done and the restaurant function, and generally speaking that happens better when people aren’t at one another’s throats. And restaurants, especially ones that employ lots of young people, are a hothouse for resentments, feuds, affairs, and drama. Just to make it plain, the mean age of people working at my place is about 25. If you don’t count me, it’s more like 23. My restaurant is like high school all over again.

So yeah, I will be Mommy, and I do make people apologize.

The Geek Feminism Blog recently discussed new research showing that group intelligence is not dependent solely on the intelligence of the members of the group, but is influenced by the presence or absence of people with lots of social sensitivity. They first noticed the phenomenon when they observed that the presence of women in a group was a good predictor of high collective intelligence.

So yeah, if it’s going to make my restaurant run better, if it’s going to raise our group intelligence, if it’s going to keep good people from walking out because they don’t get along with other good people, if it’s going to mean we get more awesome ideas for dishes, then yes, I will fucking well be Mommy on this, and make the kiddies play nice.

But I hadn’t read that research when I opened my restaurant a year ago, and that’s not why I started practicing social hacking on my employees.

No, I did it because I cannot fucking stand the hostility. I find the absolute shittiness of cooks and other restaurant people to one another. Behavior goes on that simply appalls me, even setting aside the sexism, racism, homophobia, et cetera. We had one chef who truly thought that the correct way to run a kitchen was to terrorize her entire staff (yeah, I gotta write about her sometime) and then to be rude to the general manager and to me, and another who thought that it was hilarious to tell some of my most reliable people that they were fired. I had a line cook who thought it was appropriate to hurl abuse and threats at me when I had to write him up, and who then couldn’t understand why I fired him. Words very nearly fail me.

And I do not want to work in that kind of environment. And I don’t think most people, especially most women, want to work in that kind of environment. I’m not sure I want to work with people who do want to work in that kind of environment. Not putting up with assholes is part of my effort to make my restaurant not just more women-friendly, but more people-friendly.

I don’t know if it’s the right thing to do, as a feminist, as a restauranteur, as a boss. But it’s the best decision I know how to make.

Couple of Quick Things

September 21, 2010 § Leave a comment

Those points I made about it being more difficult for married women and women with kids? Echidne of the Snakes brings up a study on pay rates that I think relates.

Also, it seems I am spreading my bizarro kitchen work ethics to my front of house people, or at least my office people. I get occasional migraines, and if I’m already at work when I get them, or there’s something only I can take care of to do on a day when I have one, I often work anyway, albeit in the dark. My assistant-manager-in-charge-of-receiving-and-filing messaged me the other evening saying she had a migraine and so might be in late the next day, but was apparently planning to come in even if the migraine continued. I checked to make sure we weren’t expecting any deliveries (because if we were, I’d have to be there on my day off to receive them myself), and then told her to just stay home and recover. I feel weird about this. I do sometimes have to work with a migraine, but having had chefs who made me come in to work for them, I don’t want to do that to anyone else, and I don’t like that my example makes my staff think I want them to work with migraines.

Also, welcome to any Zuskateers who wandered over after Zuska so kindly linked to me.

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