I found out the hard way, that managers in corporate restaurant freak out when you hit overtime.....(yeah, overtime at $2.65 an hour is gonna break the bank.)
So....I show up for my shift...only to be told upon entering the building....that I had too many hours for the week and couldn't work today. Well, doesn't that just bite the big one?!? Then, all that are standing at the host stand, giving me this news look up and say (in unison) "Didn't anyone call you?"
"No. I didn't get any freaking phone call!"
"Oh yeah, figures...they're not very good about that." Great.....they have the wherewithal to see exctly how many hours I've worked...but they don't know how to make a simple call.....I hope this doesn't speak a general message of all their managerial skills.....lol lol lol lol
So I find out about the 40 hour thing....then I realize that when you arrive at the restaurant...you sometimes have no tables for an hour or so.......now that would be a waste of hours.....then....a server (who shall remain nameless) slowly waked by and whispered, "We don't punch in until we get a table."
Well, now that was a nice "aha" moment....so by invoking that rule into my schedule...I was able to save countless hours of wasted time, work more days, and no one was the wiser. Nice.
So I took it a step further.....I was teaching the training classes...(way back when I thought I might try manager candidate school) this was supposed to count as part of my 40 hours....I didnt agree with that...I did not want to give up precious server hours...to get paid a still meager hourly wage......so I didn't punch in for class.....it took them a year to figure that out....by that time I had already quit doing the classes........
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