Comments on: When the Going Gets Tough http://www.milescollins.com/wordpress/when-the-going-gets-tough Food - Photography & More Wed, 08 Feb 2012 11:24:25 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12768 Wed, 18 Mar 2009 17:20:19 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12768 Dave, Thanks a lot for that, very interesting. It is said that the UK will take longer to come out of the recession than any other European country, scary times indeed. Miles Dave,
Thanks a lot for that, very interesting. It is said that the UK will take longer to come out of the recession than any other European country, scary times indeed.

Miles

]]> by: Dave http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12751 Wed, 18 Mar 2009 12:03:13 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12751 What's happening in NY right now: http://www.nytimes.com/2009/03/18/dining/18cooks.html?8dpc=&_r=1&adxnnl=1&adxnnlx=1237377685-RWbBDSuyjDf8yJQOni5i+Q What’s happening in NY right now:

http://www.nytimes.com/2009/03/18/dining/18cooks.html?8dpc=&_r=1&adxnnl=1&adxnnlx=1237377685-RWbBDSuyjDf8yJQOni5i+Q

]]> by: miles http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12520 Sat, 14 Mar 2009 22:31:59 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12520 Dave, This isn't a drive through I'll have you know :) Miles Dave,
This isn’t a drive through I’ll have you know :)

Miles

]]> by: miles http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12519 Sat, 14 Mar 2009 22:30:09 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12519 Elsie, Thanks, I live in eternal hope!! Miles Elsie,
Thanks, I live in eternal hope!!

Miles

]]> by: Dave http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12517 Sat, 14 Mar 2009 21:39:16 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12517 No show, no call = no job. As for movement in the sector, I think the better people are happy to have regular shifts and those that have been "downsized" are looking for anything permanent, anywhere. Busy, have much more to say but have to run - be back later. No show, no call = no job.

As for movement in the sector, I think the better people are happy to have regular shifts and those that have been “downsized” are looking for anything permanent, anywhere. Busy, have much more to say but have to run - be back later.

]]> by: Elsie Nean http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12490 Sat, 14 Mar 2009 10:35:10 +0000 http://www.milescollins.com/wordpress/when-the-going-gets-tough#comment-12490 Miles, A most interesting post and thank you for giving us insight into the current employment market in your field. Do you think that the 'distinct lack of movement in the labour market' may be affected by the 'lifo' (last in, first out) concern? Also perhaps 'better the one I know and stick around for redundancy money, just in case' attitude? With regard to relief chefs, I wonder just how good a large proportion of them really is? With regard to the chef that did not even bother to turn up for the evening service, I think that is a really sad reflection on the person and has a disillutioning affect on the head chef. Miles, where do all these people work that come out of catering colleges? Tough times for you all, indeed. It is to be hoped that the food provided in your restaurants will attract interested chefs in the end. Good luck. Elsie Miles,
A most interesting post and thank you for giving us insight into the current employment market in your field. Do you think that the ‘distinct lack of movement in the labour market’ may be affected by the ‘lifo’ (last in, first out) concern? Also perhaps ‘better the one I know and stick around for redundancy money, just in case’ attitude?
With regard to relief chefs, I wonder just how good a large proportion of them really is?
With regard to the chef that did not even bother to turn up for the evening service, I think that is a really sad reflection on the person and has a disillutioning affect on the head chef.
Miles, where do all these people work that come out of catering colleges?
Tough times for you all, indeed.
It is to be hoped that the food provided in your restaurants will attract interested chefs in the end. Good luck.
Elsie

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