before i was given a “prep cook” job, i was working in the food industry already, and working very very hard, doing everything. when i went for my chipotle interview, the general manager asked me why i wanted to leave my current job, and i was honest, i have back problems, and the dishwashing, mopping and heavy lifting was causing me more problems in my back and knees. the next week i came in bright and early at 7am, and what was the first thing i did? after that, i get a 10 minute break on my 9 hour day. i was rushed to finish my lunch and go straight back to work, which was washing the dishes. while i’m doing the meats, my arms and hands started going numb, and i thought maybe it was because of the cold chicken, but come to find out, i was very very allergic to the sauce i was coating the chicken and steak in.
i asked the restauranteur if i could use a long pair of gloves or do what my other co-workers had mentioned and wrap my arms in something. afterwards, i was told i had to mop the kitchen and i could go home. next day, i come in at 7am, and no one was at the restaurant. as i get in, and start busting my ass right away, i wanted to have a talk with my manager to find out what was going on, and why i was doing other jobs i was told by the general manager i would not do. so, not only did the general manger of an orlando location lie to me numerous times and telling me i was starting management training when i came in, but the restauranteur had absolutely no idea what was going on in his restaurants. knowing my strength and knowing what i can do and not do, why would i possibly take a dishwasher job? i was also told by the general manager, when i asked about my pay, that she could not pay me any more than 8$ an hour, (i have worked in the food industry for awhile, i should be making a little bit more than that) but i found out on my first day that other people started off with more than that, and some had less experience than myself.
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