I once spent 45 minutes picking parsley leaves off stems because “presentation matters.” By the end my fingers were stained green and I was questioning my life choices. Sidework is part of the job, but some of it feels like pure punishment. What’s the most ridiculous or pointless sidework you’ve ever been stuck with?

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Years ago, I worked at an ecology garden that sold a bunch of potted plants. We were supposed to get a huge storm later in the day but they still insisted that everything had to be watered. An hour into watering and it starts to rain, but they tell me to keep going because the rain was light and it still might not be enough. I was definitely having some feelings as I stood there in the rain watering plants. For the record, we did get a huge rainstorm that afternoon.

I worked at a place where we were required to polish the cutlery to an absurd degree. And it wasn't a nice restaurant either, it was more like a diner. But for some reason, the owner was a huge stickler about the cutlery. None of the customers ever noticed or cared, but they wasted a significant amount of money by requiring us to do that for hours every day.

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Additional Posts in Restaurants & Food Services

Check the overtime laws for your state!!

I just recently worked 58.6 hours in a week, weekly pay, nice OT profit right? Depends on where you live.

In Iowa, there is no Overtime pay mandate, the overtime pay is at the discretion of the business. I received 58.6 hours of base pay for the week.

If the company makes less than $1 million per year or does not engage in intercontinental sales, the company is not required to pay the overtime rate of time and a half, just your base rate.

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Any salaried workers figure up their *actual* hourly rate? Oooof what a mistake that was🥴

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So I work as an assistant manager at a restaurant for the past 9 months. I've worked in restaurants for the past 6 years science I was 16. Now I'm 22. I went to a trade school for media and film. I got a dream opportunity to work in the field making about the same or 10% more. I told myself the only reason I'd leave this company is for this type of job. Should I take the chance at this job and leave the restaurant that is on the rise and growing?

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