Changing of the guard

In all my years in this business I have never been at a restaurant during a head chef transition. I spend an hour commuting each day and I think about what will happen when he comes. What will the first day be like? What will my (new?) roll be? How long will it take for him to be trained? When will my next day off be?

Over the past few weeks our current EC has become lazier. I sensed something was up, but quitting was not what I was thinking. He had the easiest EC job on the East Coast. No other EC, at a restaurant of this caliber, works 40 hours a week, doesn't have to do the ordering or inventory. Food Cost is almost not an issue, imagine that. He has to make the schedule and plate food.

This made me think of all the times I left jobs. I haven't always worked to the best of my abilities and that bothers me now. Integrity points should double once you give your notice. I remember when two previous co-workers left my current employer. They both worked like they would be there the following day. What a selfless and mature way to end. Lets just say that is not happening right now. Coming in late and spending allot of time checking food blogs the norm, however the whistling continues.

The new EC's start date is uncertain, but I am planning for the worst and hoping for the best. I do know that this will make for some great post in the future.