Kinda noticed something about my job.
I've worked at a middle eastern restaurant for almost 4 years now. It's been a more prominent chain over the past 30-ish years. Has a pretty strong legacy and a dedicated clientele (for better or worse.) We do a lot of vegetarian & vegan food but we have a lot of chicken options for meat lovers as well.
Recently two new chicken restaurants opened up pretty much right next door to us. We (line cooks) didn't really give it much thought. Nice to see something new at least in an area devoid of business post covid. Some of us decided to go to those places and right off the bat we noticed they had: larger portions than us, about 1/2 the price of our food, and at least 10 people on the line.
Now to put it in perspective: We have a grand total of 6 cooks, running a restaurant open 11-11, 7 days a week. We can't hire anyone because corporate dropped the starting pay from 16 an hour down to 13. We get constantly chastised for getting over time pay but we mathematically don't have the staff to not work 50+ hours a week. When I started the regional manager was going to start firing people for adding to much cheese to salads. Today the GM tried to fine one of our seasonal cooks for adding 3 slices of cucumber to his salad because that's lost revenue. We can't get raises because cost of goods is too high, but we're 1/2 the staff of other places that sell double the profit for 1/2 the value.
This new revelation already has 2 of our people are jumping ship over this new revelation. I feel like a moron that's been taken advantage of, having to do all the night time cleaning, and occasionally dinner rushes single handedly, while other places not only have double our staff, but put them all on for one shift.
Venting obviously, but I'm at the point where I really want to leave. I'm tired of doing 300% of the work so that the GM and regional manager can get a bonus for staying within the margin. This place has lost the plot of being a healthy scratch kitchen and are just going purely for profit now. And restaurants that do that typically don't stay in business long.