This is a picture of me ready for a fight.
Again this summer I am forced to toil at the Golf Course. How much was my raise? Nada. How much am I appreciated? Again, not so much. Nope, in fact, after working enough hours last year to make me contemplate moving to Latvia to earn .71 Euro's an hour, I was not offered the raise promised to me last fall.
I missed the last board meeting but it was discussed that "maybe you could cut your staffing budget by about $10,000?". I actually took the time to do the math. That's about 29.4% of a cut. Keep in mind the profits shown on the financial sheet came about 87% from the kitchen.
I am looking for reasonable suggestions on how to run a kitchen that earns 87% of the company's income without the pesky cost of staff. Some *$#&*@ outlawed slavery. I tried blackmail, extortion and volunteers to no avail. So if you can come up with a viable solution please comment. All and any help is appreciated. Perhaps a self-serve kitchen but who would do the dishes? Maybe members can brown bag it and be charged a fee for eating on the course. Naturally,fees would be collected on the honor system. Or perhaps, members wishing to have a meal could bring a non-golfing spouse or parent along to do the cooking. I realize the possibilites are endless. I look forward to your comments. Also, if you hear of any work for a princess in Latvia, let me know.
