When I was "up north" I trained a lot of black cooks along with white americans and a few Greeks and Italians  that couldn't even speak English and everyone seemed to want to learn. Now since coming to Florida and since the civil rights the blacks don't seem to want to pay attention and the americans seem to rather be doing something else but the Hispanics seem to want to learn.( now before someone gets the wrong idea and say why did I say Black cooks and American cooks and not put them in the same category) the black cooks "up north'" have a different attitude and speak good English and dress like the rest of us. And like Bill Cosby Says "Don't blame the white people for all their problems" I have found they have a different attitude "down south"(not all but most.) As far as training  women I have found that most are  lesiban, conceited or plain "stuck up" they get mad if you make a "pass" at them and get mad if you don't .So, I try to avoid them altogether. ( I'm sure there are exceptions, I just haven't seen any) I have no time for PMS in the kitchen I've had enough of that with my wife of over 50 years Thank You! I am just wondering if anyone else has had problems or are they afraid of not being politically correct and remain silent.( How about it! i'm sure the ladies want to chop me up)

When someone posts a valid question, I feel as contributors we should should do our best to help them by answering without letting our personal bias enter the discussion.

Who would I rather train?  Someone who wants to learn. If a candidate shows a really honest ineterest in the position, in the restaurant and in me; then I will do whatever I can for them. I don't care what colour someone is, what their sexual orienntation is or if they are young or old. As long as they are nice - someone with whom you could carry on a conversation with over a beverage at a cocktail party nice - then giddyup and get them on the team.

I am not just being politically correct here; instead I am being honest and forthright.

Paul Morgan

www.plan4profits.com

I'm sorry Paul........and this isn't the first time for the chef.

I cannot, in good conscience, answer this type of question....valid or not. It is not thought provoking, it is crass and out of line. I'm sorry, but this is where I draw the line personally.

This is someone who is attempting to elicit a response for argument sake and is trying to suck you into a discussion that has no place in here as far as I am concerned.

We fought the Civil War 140 years ago, I don't see the point today.

IMHO, you have 20M+ businesses in the USA, you get one or two companies, no matter how big or how small, that does something really stupid and it makes big headlines especially dealing with discriminatory practices (and every business practices its own form of discrimination), they just cannot break the law. For example, I would very much doubt you would see a bald headed 50 year old male waiting tables in Hooters...and Hooters has the right to set their hiring practices basing it upon who they feel is the most qualified individual for their open positions.

His post wasn't about that.....it was directed at Blacks, Gays and Women and what his personal feelings are. Notice how many times he refers to his own "personal problems" with the aforementioned groups in the post. It is as obvious on the nose on your face that this wasn't meant to be educational. If you want to have an educational debate, I'm all in. This was not, it is wrong and has no place on this forum.

Chef Mike

Paul: "je ne regrette rien" (I regret nothing) I understand as a consultant you have to have a "facade" (front) so as not to offend any future clients but the facts remain, taking a couple of paragraphs from your web site:

http://www.plan2profit.ca/site/openingarestaurant

Old People - 2010-06-13
Our workforce is changing.  The old are being replaced by the new and the new are bringing with them knowledge that most old people do not possess.  They are computer savvy and ‘quick to learn’ new processes and procedures but it is what they don’t bring that makes them unattractive.  They don’t bring and an old-fashioned work ethic.  The young workers are more concerned with their friends and their PDAs than their responsibilities at work.  They are more interested in having the week-end off than working.  With this change, there comes a dilemma for the owner/manager.  Do I hire for smarts or reliability.
Give the old guys and gals a break.  Show persistence when it comes to training and they will respond.  They grew up in a time when a job was important so value what you are offering them.  Teach your managers patience.  Teach them not to be intimidated by someone older than they are.  They don’t want the manager’s job they just want a job.  They won’t get sick.  They won’t treat the customer inappropriately. 
Embrace the older worker.  You will be doing them and you a favour!

Old Dog, Old Tricks - 2009-04-13
Mark Twain said "It's too bad youth is wasted on the young".  Youth have the energy and enthusiasm to do things, but lack the education, knowledge, and wisdom that comes only with experience. By the time they gain the education, knowledge, and wisdom, they are too old and too tired. It is the comedy of life.  So what is the answer?  How about matching the youthful entrepreneur with a wise business mentor.  That is a marriage made in heaven.
Most young managers are scared of hiring someone who might look smarter than they are.  So rather than hiring someone, retain them as a business advisor or coach.  Meet with them regularly.  Draw on their vast experience and wisdom during times of change.  Encourage them to challenge your assumptions.  They'll save you time and money.  (end  quote)

When I was in charge of training  new staff for the last Club that I worked  I would get "That's not the way we made 'pico de gallo' at Bennigan's or Chili's"  or some place else and I would have to tell them.Well, this week they are not signing your paycheck this Club is and reason these customers are coming back is so they can get what they had last time the same way. I never had this problem  in the '50s and early '60s. And now with the wages we have to pay they have to have more than a desire to learn, they have to prove it is profitable to hire them. We can not pay them $15-$20 per hour to learn the basics anymore.

Mike;

It's about facing reality some of us face it and some us are afraid to or won't admit it..

  I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking.

If I wanted a picture  I'd buy a painting. ............Andy Rooney 

Does this forum have a moderator?  CATERTROLL needs to be banned for his constant sexist and racist comments.

To the Caterchef:

My father taught me this a very long time ago....it's neither sexist nor racist, but definitely words to live by.

It was the most profound thing I ever learned and I live by these words to this day...

"There are only two kinds of people that live in this world and you should always be careful of whom you form your associations with.....there are nice people that can be a$$holes and a$$holes that can be nice people. Everything else is noise"

Think about that long and hard...which one are you?

Now that is reality.....

Chef Mike

never one for censorship, but I do believe that Caterchef stepped over the line on this one. Glad that Dave or whichever moderator it was has suspended him.

Chef Mike I like your father's saying, I think I will use it ona few folks I know around here.

"He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven. Amen" ~ German Monk (name unknown)