A new record
May. 17th, 2020 12:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
brin_bellway[mild cw: illness]
After a few weeks on this work schedule, I've found that the equation is actually pretty clear.
On a skeleton crew, I can personally make ~25 entrees and still complete my cleaning checklist by 7:30 (as he wants me to do these days, because he still hasn't caught on that it's not slow anymore and he can't actually cut me that early (at least, not without pushing a *lot* of my work onto the next shift, which he hates even more than people clocking out late)). Every additional entree after 25 adds about 3 minutes to how long I have to stay to get everything done.
3 minutes sounds like pretty fast food to me, don't you think? Especially since that's not just counting time spent with the customer, but also cleaning up after them and refilling ingredient containers.
But 3 minutes/entree adds up fast when you make 63 of them.
I showed him no mercy last night, no rounding down: I finished at 9:15, and that was what time I clocked out for. If he wanted me done sooner, he should have given me more assistants. Besides, ~essential workers'~ wages are heavily subsidised: I think he's only paying me like four bucks an hour out of pocket.
---
I'm leading tonight's dinner shift, too.
The Sunday of a three-day weekend is normally pretty slow. Even during non-plague times, we run a skeleton crew on three-day-weekend Sundays.
...we run a skeleton crew on normal three-day-weekend Sundays, and we expect the dinner-shift leader to finish their checklist sometime between 8:30 and 9.
After a few weeks on this work schedule, I've found that the equation is actually pretty clear.
On a skeleton crew, I can personally make ~25 entrees and still complete my cleaning checklist by 7:30 (as he wants me to do these days, because he still hasn't caught on that it's not slow anymore and he can't actually cut me that early (at least, not without pushing a *lot* of my work onto the next shift, which he hates even more than people clocking out late)). Every additional entree after 25 adds about 3 minutes to how long I have to stay to get everything done.
3 minutes sounds like pretty fast food to me, don't you think? Especially since that's not just counting time spent with the customer, but also cleaning up after them and refilling ingredient containers.
But 3 minutes/entree adds up fast when you make 63 of them.
I showed him no mercy last night, no rounding down: I finished at 9:15, and that was what time I clocked out for. If he wanted me done sooner, he should have given me more assistants. Besides, ~essential workers'~ wages are heavily subsidised: I think he's only paying me like four bucks an hour out of pocket.
---
I'm leading tonight's dinner shift, too.
The Sunday of a three-day weekend is normally pretty slow. Even during non-plague times, we run a skeleton crew on three-day-weekend Sundays.
...we run a skeleton crew on normal three-day-weekend Sundays, and we expect the dinner-shift leader to finish their checklist sometime between 8:30 and 9.
