Slavery 2010
I exploded, fragments fly.
I need to be different.
A human being is no better
Than any other, your money
Lets you eat better
When my friend is just as
entitled to a full stomach.
Since when did satisfaction
Cost money? – safety for your health
Is only afforded by the rich.
My blade struck the table
For no reason,
Anger took me.
I am silent, I am sam,
A quiet man, I speak little
In volume,
But scream
Inside my head.
Conversations get rehearsed in my mind
and can last for hours,
for I am amusing,
a utility to others,
of course I am.
Whether I can stand to stay this way
Is entirely different.
Run with me, lets jump
Then fly and
Rocket into the unknown,
Lets hide outside of my mind-
Real freedom, alone
In the world-
Inexplicably alone.I had to get this down one day at work, Its an introduction to the world I work in. The hierarchy of the business seem to think they are celebrities or something but in reality have they done so much as to be credited with such devotion by staff.
Our top bosses come to the hotel clicking their fingers for the best of the best. They don't want to eat off the menu, they have to have something different. This one man came in November to have dinner with his wife and two kids; the manager came to us and says that we have to cook something special for him. So we dropped everything to run around like headless chickens to try and think of starter, main and dessert.
Another occasion came when I think it was the same man came to the hotel with friends this time, he had the best rooms, he had some fancy canopies served to him that evening in the bar before he went out for the evening.The following morning he was to have a mini breakfast buffet, all freshly prepared by the second chef. Hours were wasted in preparing this, food was ordered that we never normally used, money spent that came from the hotel pocket not from his. The next morning he came late and the buffet returned practically untouched for they were all too hung over from the night before to face eating anything.
This is a man who seems to think that he created a world. Now I am the first to admit that my opinion is based on observation rather than fact as I have never met him, but he doesn't associate himself with the workers; even when he came to dinner that one night. So who are these people? They are so obsessed over and idolised by those below them that they are somehow projected to a godly status or do they actually think that much of themselves? It's one thing to be in a position to pay for luxury and service but isn't it quite another to expect it for being a boss of a company. It's sort of cheating when you come to your work to get pampered, people know you, maybe even fear you, so to be treated with this level of service is something I doubt is ever afforded in any other establishment. Treat people how you expect to be treated, never expect anyone to do something that you would never do yourself. Respect is earned not given.
Now this level of vanity does seep down to the lower levels within the hotel. but not to the same extremities.
A manager comes to work leisurely on a saturday afternoon having spent the morning shopping. He boosted of a shopping trip where he spent £240 of some designer shirts. Fucking materialism, he can't be earning that much money?! and if he is then I am going to be so angry that someone who blows smoke up peoples arses could be that successful. I work on my own merit and not by kissing butt. But he joked how he told his wife that he only spent £120. How can people spend so much money, My shirts are full of holes but in reality I know there are far more important things to spend money on, if not save it! I'm not even jealous, shocked would be better.
My chef is not so bad, he is a nice guy in many respects, kind and is always willing to talk but he is also very fond to talk about himself. It's off putting to engage in any conversation because it will ultimately end up being a very long monologue about him.Even when he was giving me a letter stating that I had received a pay rise and he apologised that its wasn't much but its better than nothing and I thanked him all the same; but he had to just add in at the end how it was more than he got because he had nothing. Thanks chef for making me feel bad for something I worked for and for you getting nothing, is it really my concern? Can I not have a moment of my own? He is the head chef and it leads to another question about the working life we lead. Should we work to live or live to work. To me living to work is a terrible concept purely based on personal attitudes. I have grown to dislike my career very much, but then when I watch how my head chef lives I sink deeper into despair. He most definitely lives to work despite the occasional protests. He is usually the first there and more often than not the last to go home, when its busy. But on the occasions when its not so busy and he apparently doesn't have much to do he just hangs around. 'why don't you go home chef, get an early night?' we all say, a desperate bid to get rid of him. But he doesn't, afraid that the wife will still be awake and he'll have to spend time with her. I don't get it, he speaks fondly enough of her but is reluctant to go home to her. I often get the impression that he will on days off go out on his own fishing and hunting. I can understand he has his hobbies but when you spend so long working and moaning about how you never see your wife or daughter, how unhappy they are, surely you'd stay at home a bit more. oh well, not my business.
He has many traits that I dispise, he is all too fond of dipping his fingers into food as a means of tasting food, gross! The thing being is that its not just the once, it's time and time again. I will not eat his food, It troubles me to think how many head chefs that I have had the same feelings about, they seem to have common traits of being disgusting.It says a lot when these people are in charge of kitchens yet I will not eat there, I have no interest of even coming for a meal on a night out or encouraging friends to visit the establishment, I just can't.
We work in an open kitchen, that is, the customers can see us cooking. I am always very aware of this, that at any given moment there is someone watching me, I know that I would be. Alas I am always on my best behaviour, I handle food as little as possible, ( although if we are not supposed to use our hands, why are they so perfect for the jobs we do. And don't you use your own?) Well I can understand the feeling of seeing someone handling their food and try to counteract it with constant handwashing, its something I do anyway but I make extra effort to show that its the case.
I don't eat in the kitchen, even to taste things I am discreet. But he shambles his way in and then over to me to talk some nonsense whilst at the same time eyeing up a piece of bread or a few chips and stands there munching away like a locus, but its not even that he thinks that its right its because he is so caught up in his own world that he forgets what world we live in. It seems simple to me that If I go out I want a peaceful atmosphere and the last thing you really want is to hear is shouting from the kitchen. Sometimes if I think they're are busy then you can forgive the shouting for its hard to communicate in a civilised manner when you're up against it. But now when you work in an open 'theatre kitchen' its a whole other set of rules. Every tap of a spoon, clattering of a pan, slam of the oven door, echoes the restaurant floor like a fog horn on a blind coastline, where the customer eyes and ears are guided to the shore of the kitchen when they hear the noises. So in my opinion the quieter we are the less of a distraction we are when they are trying to enjoy themselves, I could say thats its not entirely my fault when the front of house team should be managing the music that plays but even that goes wrong, ( thats a whole other blog).
With all this in mind the very least you can do is keep your voice down, yet whenever we have the delight of chef in the kitchen he pulls the checks from the printer, breaths in and then at the top of his voice presents each courses so that perhaps even if we were out the back having a smoke we'd surely hear it, but whats the necessity of it? In reality its only a tiny room, we all manage to communicate to each other yet now we are forced to reply, 'yes chef!' or in my case, 'yea'. ( My enthusiam made a bid for freedom long ago and won.)
Its embarassing.
He is one of these people who are all too keen to preach yet will never practise. The best example of which is the wearing of hats in the kitchen. Time and time again he tells people to wear one, but he will not. He has a full head of black, slicked back curly hair that has a unfortunate resemblance to pubic hair. And whether its an act of vanity, he refuses to be the one who wears a hat, perhaps he feels it covers his significance, his power within the relm he rules. The problem with ruling is keeping the laws upheld; the chefs may go a day or two wearing a hat but soon enough manage to lose them or simply just stop, it goes unnoticed and is never commented upon. Now there came a few weeks when the head chef went on holiday and the second in command held the ropes. He told everyone that in ten days when the head chef returns everyone will be enforced to wear their hats, its was a new rule of the kitchen. needless to say it did not happen and actually the second chef seemed to stop wearing his of late. I have no idea if this was to be like the head chef, to not wear one was to signify his command of the kitchen or is he making a silent protest against the powers that be, when in Rome and all that.
I myself have been an avid wearer for all my chefing career, not that I ever have much hair as I always have it cut short, now I just don't have much hair as age squeezes me and stress and worry suffocates my follicles.
Even as I write this I see the ideas of a new book open like a flower in spring yet the contents of this blog seem me tenuously linked in my desperate attempt to vent the frustration of losing so many hours of my life a day that I know I will never get back. Its like Groundhog day but with out the rodent, yet oddly enough I can find resemblence in my head chef.
Work really seems to a nagging pain, I am void of inspiration, robbed of time, starved and thirst ridden to the point of illness sometimes. I escape in the plumes of tobacco smoke that fills my soul with every drag yet its a life line to sanity however much poison it holds; its better the devil you know.