I was wondering how long it would take for someone to catch that.

Rho

 

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I'm pretty sure he meant right to work but I wasn't going to question that because he loves to argue.

 

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While he may indeed be a D-bag, he might not be. If you talk to him rationally and respectfully about how you are short on cooking staff and it is having an impact on service, he might concur and hire more cooks. Perhaps work out a system where you could have "cooker AIDS", hire some younger, lower paid helpers to lighten the workload for the cooking staff. You don't need chefs for everything.

As to the overtime pay, yeah that sounds kinda bad but you are also already getting a pretty high wage for food service.

 

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* one other cook and I.

Hey guess what Sith! Your employer's actions are illegal. doesn't have any specific overtime laws on its books, but the federal governmment sure does and Oklahoma can't just toss that aside. Federal overtime laws state that any hourly worker who does more than 40 hours in one work week must be paid time and a half. There are exemptions but having gone over them I don't think your position is exempt. Seriously I would contact your state labor board, and start tracking your weekly hours worked if you don't already. Does it get broken down on your pay stubs?

http://www.minimum-wage.org/overtime/oklahoma
http://www.overtimelaws.org/state/Oklahoma/
http://www.humanresourceblog.com/2007/11/05/oklahoma-overtime-and-salary/

You know for someone who complains about so much stuff all the time I'm amazed you don't at least attempt to educate yourself when it would benefit you to do so.

 

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Possibly, but there are a number of ways to get around this. For example, his place probably starts a "week" on a different day than the rest of the planet, so fewer hours in the next *calendar* week cause his *work* week to be under 40.

A union wouldn't fix this particular issue, but it might help with OP's original gripe about being short staffed. If the union limited unplanned shift extensions, then the GM would eventually be forced to hire another cook, even if staffing levels weren't listed explicitly in the contract.

The main benefit from a union is not wages. Wages are still set by the market, and I know of several union shops where low-skill workers in rural areas are making precisely minimum wage to start. The main benefit in unions is t0 get some r-e-s-p-e-c-t in contracts, such as "employees cannot be forced to stay more than two hours beyond their scheduled stop time, regardless of circumstances." (And yes, I have gotten statements such as that one in my employee package in non-union shops, so it's not strictly necessary, but there is definitely a difference in how much an employer "owns" the employee.)

All too often, management has personal financial incentive to short staff (bonuses, promotions) and they just blame any shortfalls in production on the "lazy" workers.

 

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Hire at will goes both ways, quit.

 

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I highly doubt there is a way around it. and if they are doing something like this then it just adds to the trouble they can get into. A work week is 7 days a week no matter what day of the week it falls under. changing the work week to avoid overtime is intentiaonal and is no longer a boo boo.


if you are missing overtime for just one week. consider it a lose imo unless you have another job lined up. if you are missing say 50 or 100 hours off overtime missing, it is def. time to contact the labor board or contact the labor board and a lawyer

 

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No kidding. Better yet, start your own BBQ joint down the street and hire the workers you like. You won't be part of a bigger corporation having to collect their cut. Sure, there would be at least 1 person who will think you are a dick, but oh well.

 

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i love it when the uneducated complain about their jobs.

 

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