- Thu Aug 29, 2013 6:57 pm
#331768
I refuse to accept that there aren't lots of his young British employees who put in many hours and graft day after day without slacking. I'd wager many do unpaid hours too. As you say, how will they feel? It doesn't matter if you are generally thick skinned to criticism, and know you aren't one of those referred to, because stuff like that hurts when you've grafted. You just think- "what's the point- I may as well just do the bare minimum cos the end result in the boss's eyes are the same either way."
In fact, it's worse for Oliver's employees as it was so public, those people work in places they may be seen by that very public. I expect some of the front line staff in his restaurants are going to be subject to occasional snotty remarks in the coming weeks from customers as a result of this, too. The dickhead.
In work, there are few things more demoralising and demotivating than a boss generalising negatively about a section of his or her workforce if you are one of them.shyamz wrote:As he is a man who employs quite a few young people, how does he expect they'll react to that comment? If I were a young aspiring chef I wouldn't want to slog my guts out for a boss who thinks so little of me.The young will be better at different things. But long hours in hot kitchens is not one of them!
Besides most chefs do start pretty young, at the bottom of the heap, washing up and chopping veg then working their way up (not all of them go to a fancy cookery school and are offered a job on the back of that or leave to start their own restaurant). I'm sure many of his cookery heroes started that way.
Just because you set up Fifteen doesn't mean you can come out with any bullshit and expect people to ignore it, Jamie. Nor does the fact that many of those kids are from working class backgrounds make you an expert on how they live their lives or how their parents spend their money. I do enjoy that Charlie Brooker rant about Jamie Oliver, and it does remind you of the overblown the level of mawkish adoration he received at the time. I get the feeling he let that adoration go to his head.
I refuse to accept that there aren't lots of his young British employees who put in many hours and graft day after day without slacking. I'd wager many do unpaid hours too. As you say, how will they feel? It doesn't matter if you are generally thick skinned to criticism, and know you aren't one of those referred to, because stuff like that hurts when you've grafted. You just think- "what's the point- I may as well just do the bare minimum cos the end result in the boss's eyes are the same either way."
In fact, it's worse for Oliver's employees as it was so public, those people work in places they may be seen by that very public. I expect some of the front line staff in his restaurants are going to be subject to occasional snotty remarks in the coming weeks from customers as a result of this, too. The dickhead.