By Chefinblack - 19/10/2015 22:13 - Australia

Today, at my prestigious sous chef job, I was preparing to plate up expensive entrees for a function of 150 people. After arriving to work 2 hours early to finalize finishing touches, they call the restaurant 5 minutes before their booking stating, 'We can't be bothered anymore, sorry.' FML
I agree, your life sucks 26 022
You deserved it 1 537
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Same thing different taste

Company time

By IStillHaveMy8hrShiftToGo - This FML is from back in 2014 but it's good stuff - United States - Beaverton

Today, I came in to work early at a restaurant to help out. I stocked, baked pies for the next day, cleaned and set over 50 tables, and vacuumed the entire two stories. When I went to send an order for the first customer of mine, I realized I hadn't even clocked on. Four and half hours of work wasted. FML
I agree, your life sucks 42 766
You deserved it 10 929
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Top comments

odamaliekh 26

Doesn't your job have some kind of policy for that? I mean, they can't just cancel orders.. I hope they gotta pay for it, but still a huge bummer for you. Sorry OP!

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onlychildFTW 33

So what happens in the situation? Because of the size and it sounds preordered, do they still have to pay a %? Or is it just a we didn't go so we don't pay type of thing? Also that sucks you did all that work for nothing. Hopefully you still got paid for the time you put in no matter what though! Hopefully you got to eat the expensive food. Haha.

279 2

Comments

Brainybadass 3

Are they not required to pay either way? I would think there would be a non-refundable deposit or something

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tlnorman 18

See if you can sell the dishes maybe tell other restaurant goers about the "special" that evening that way you don't lose out on the profits because of the inconsiderate assholes.

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infinitemonkey 21

I'm sure they still have to pay, but FML for the chef and kitchen staff who still had to do all the work...

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orios105 18

properly wasted food. nnnnnnnnnnnnooooooooooooooooooooooooooooooooo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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RenDuH 13

I really hope they put down a non-refundable deposit, and/or you guys got some sort of contract in writing. Deposits are really important to take for exactly this reason.

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JonBall 17

If you work at a prestigious place as sous chef I'm sure there's protocols in place that make it so they were charged a non-refundable deposit. Otherwise, assholes like that with a party of 150 wasted so much of your product and I feel extremely bad

1 0
kenwolfy 14

Being an aspiring chef this sucks lol

1 0
Geek_Freak 13

Just eat it all. I'll make you feel batter

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worldclassrager 39

This time the hard work didn't pay off...that's unfortunate...keep it up OP

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SataySticks 13

Someone ordered 100 pizzas from my work once and didn't show. Called them to find out they 'didn't want them anymore'. My employer ended up taking them to court where they were made to pay the bill in full.

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