Is it me or does it seem like Canadian Companies on this series are rather CHEAP in rewarding these employees. I mean really a BONUS of $1,000 seems rather insignificant.
En quelques secondes je me suis aperçue que madame est gays. Pourquoi !elles omt toutes un point commun. !.cherchez ..je suis pas contre ,,mais je reconnais sans que l ont me le disent .
@@Makeitbymandy Google it's not the answer to everything, almost is, but no. I worked at La Cocina, Huey Luey's, The Nook, The Place Tavern, and Big Dave's Cheese stakes. We use gloves 🧤 for prepping, cooking and frying. It's part of the Serve Safe stuff.
She was happy that an employee had to pay for their own tools and cough up 70k that she didnt have to and looks at that as "loyalty" to the company 😂 now he really needs that job sheesh lady...
I used to work at ESM and it was straight bootyhole, I quit because it was so awful and a year later the Dixie and Dundas location closed 😭 lasagna was cooked the week before and nuked in the microwave so it was always watery asf, nastiest shit I seen from a kitchen
I’ve never seen a CEO who was SO clueless!! It seems his money has taken away his manhood and his integrity! He acted SO entitled! “I don’t want to keep cutting tomatoes! Oh no! I cut myself! (I’m surprised he didn’t faint! LOL!!) He seemed to be a big ole wussie-boy. 🙄🙄
Acting like he started from nothing and built the business when it was really because he was a spoiled rich kid whose dad gave him the business. What a douche.
My wife was at a girls' night out so I was batch-ing it and didn't feel like cooking. But I had a powerful hankering for pasta -- nothing fancy: just some pasta and alfredo sauce. I saw East Side Mario's had an all-you-eat pasta special at the time, so I dropped into my neighbourhood location...The first time in about 15 years I ate at the franchise. I had the Sausage and Pepper Penne. It was so salty, peppery and spicy-spicy-spicy-hot, most people would have considered it inedible. I figured, why complain? -- just order another dish. So I chose the Chicken Fettuccine Alfredo. It contained maybe 4 small chunks of chicken and was so salty that, again, most diners would have considered it inedible. So I just asked the server for another bowl of "endless" Caesar salad...When it finally came 15 minutes later, it was less than half the portion I got to start my meal and was mostly dead romaine with a meager sprinkling of dressing, croutons, cheese and bacon bits. I then checked my watch (remember, I was flying solo that night, had nothing better to do, so I wasn't in any hurry)...I had been there more than an hour and half, during which time: - I ate one mini-loaf of bread, - one medium bowl of Caesar salad, - one crappy plate of sausage penne, - one smaller, almost as crappy plate of chicken fettuccine alfredo, - one noticeably smaller bowl of terrible Caesar salad, - and drank three ginger ales because my tastebuds had been scorched by the over-spiced pasta. I then realized the server had been to my table over that entire time to ask me only once if I wanted more pasta (I had to flag her down after a considerable wait to order my second serving of salad), but by some miracle of timing she had been able to slide by the table offering a drink refill or something else from the bar three more times. That's when I realized that the whole "spicy inedible food" thing had been more than an isolated, one-off, "these things sometimes happen" crappy meal. This had been their plan. Now before anybody thinks I'm being too critical on the restaurant and the chain for a temporary problem, y'know, the result of a busy or inexperienced cook, there is not a chance in hell that this wasn't a completely calculated money grab (nope, I don't care whether by the whole chain or just this particular location)... If you were trying to design a way to market an all-you-can-eat special to bring people into your establishment, offering limited choices of bone-simple dishes, but making sure you can control how much your customer will eat (while singeing their tastebuds, driving them to your more profitable liquid refreshments), this is almost exactly how you would do it. Once menu and service strategy are in place, the server just has to time their service/non-service intervals right. And before someone further argues that the whole idea of a special like that is to PROMOTE their business and future restaurants, so why would any restaurant threaten their reputation for good food and the potential of repeat visits by their customers by serving disappointing crap...? Simply put, greed and ignorance. The quick buck. This month's store sales figures. A nice little pop in corporate quarterly financials, maybe a rise in stock price, maybe some nice executive bonuses... Who cares "why"? What does any of that have to do with a consumer who was willing to pay a reasonable price for a simple meal being so roundly cheated in seemingly deliberate and orchestrated fashion...? Did I complain? No. It seemed to me that anyone that good at systematically extracting my money while being so pathetically bad at making sausage penne and fettuccine alfredo probably wouldn't be worth the effort.
Oh my goodness! Bro was the bass player... He is so cool. Coming back from that kind of adversity and still having the will to both play music and continue to volunteer for these food banks...
