Chipotle workers forced to work so hard they quit

[Tgo01]

Chipotle closes unexpectedly as workers leave with scathing note (http://www.aol.com/article/2014/09/10/chipotle-closes-unexpectedly-as-workers-leave-with-scathing-note/20960623/?icid=maing-grid7|maing15|dl8|sec1_lnk2%26pLid%3D527689)


Workers at a Chipotle store near Penn State University managed to shut down the restaurant after they refused to come to work.

A picture of the sign posted at the front of the restaurant was tweeted by The Daily Collegian. The sign reads "Want to know why we're closed? Ask our corporate offices why their employees are forced to work in borderline sweatshop conditions. Almost the entire management and crew have resigned. People greater than profits"

Of course, news outlets did just that and reached out to Chipotle's corporate offices. "Our Penn State restaurant was closed when a few employees quit, locking out a majority of others who are enthusiastic to return to work," a spokesperson for Chipotle wrote to Bloomberg in an email. "We expect the restaurant to reopen shortly."

One of the employees who quit, former manager Brian Healy, spoke with Onward State saying the Penn State store was grossly understaffed and requests to corporate offices for help went unanswered. "We just felt neglected. Working conditions are heinous," Healy said. "I'm not trying to take down the Chipotle corporation, I just want to see people treated better. We're not trying to start a strike or anything like that."

They may not be trying start a strike but the former workers are trying to start a movement. At the bottom of the sign at the restaurant employees called for patrons to join in support by using #chipotle and #chipotle swag. But that may have backfired.

Kyle Hokey summed up what many on social media were echoing tweeting: "Hard to take a note that ends with #ChipotleSwag seriously though..."

Sean Donnely, a very generous burrito fan also took the hashtag in jest tweeting: "#Chipotle #ChipotleSwag burritos on me if they reopen."

I'm not trying to take anything away from fast food workers by claiming they don't work, because they do, but still it's freaking fast food, how understaffed could they be that they felt "neglected" that they had to quit?

When I was younger I worked at McDonald's and I recall one particular holiday we were slammed, like easily 4 times as busy as the busiest day we had ever been. Half the cashiers and one of the cooks didn't show up. You know what we did? We continued to work.

I also shake my head at people who claim they work so hard that they wish the company would hire more people. So the company hires more people and you know what usually happens? They cut everyone's hours.

Be careful what you wish for, people.

Now maybe these Chipotle workers had other complaints but the only one they chose to highlight was supposedly being understaffed. How bad can working conditions be at a Chipotle? Like did the store not provide them with a deep frying pan so they employees just tossed food in a deep fryer and they had to fish them out with their hands or what?

I want details people! If you want to start a movement then provide us with details!

[Tgo01]

Thread: Chipotle workers forced to work so hard they quit

yeah fuck the workers!!!! more profits for rich people, less pay for the everyman!!!!


That's what I'm talking about!!!

[SHAFT]

I'm willing to bet these workers aren't Hispanic. I love Hispanic people. They work hard and they don't bitch and moan. Whites and blacks? That's another thing.

[Silvean]

I eat Chipotle a lot as part of my new buffstuff diet and those people work damn hard at the dinner hour. I wonder if some locations have slow periods while others are going 100mph all day.

[RichardCranium]

I'd imagine a Chipotle just off of a major college campus would see a lot of traffic consistently.

[Silvean]

I typically eat lunch at a cafeteria on the shared campus of a major university and hospital. That place is slammed at all hours. It has also been successfully fined and sued over labor violations, e.g. failure to pay overtime.

[Tisket]

I'm willing to bet these workers aren't Hispanic. I love Hispanic people. They work hard and they don't bitch and moan. Whites and blacks? That's another thing.

You do realize that your statement is just a variation of the "black friend defense" (Mexican boyfriend, Asian wife, children of color, etc., etc.), right?

[Parkbandit]

You do realize that your statement is just a variation of the "black friend defense" (Mexican boyfriend, Asian wife, children of color, etc., etc.), right?

Seriously.

I had a customer tell me today (about my 2 black employees) "They were great.. and I even felt comfortable with them in my home!"

Fucking douche.

[Tisket]

It just annoys me when someone characterizes and generalizes an entire race from a few interactions.

[Wrathbringer]

Seriously.

I had a customer tell me today (about my 2 black employees) "They were great.. and I even felt comfortable with them in my home!"

Fucking douche.

:lol:

[Johnny Five]

Seriously.

I had a customer tell me today (about my 2 black employees) "They were great.. and I even felt comfortable with them in my home!"

Fucking douche.

At least the person was comfortable while being robbed.

[Silvean]

It grieves me that this conversation has ignored my new buffstuff diet in favor of another discussion of racial bias.

[Jeril]

It grieves me that this conversation has ignored my new buffstuff diet in favor of another discussion of racial bias.

What exactly is your buffstuff diet?

[SHAFT]

It just annoys me when someone characterizes and generalizes an entire race from a few interactions.

Hispanics > blacks and whites

And I'm white

[Gelston]

Hispanics > blacks and whites

And I'm white

Whites > Hispanics > Natives > Asians > Blacks > Aboriginal Australians

[Candor]

I worked in an amusement park restaurant while in high school. The rush started about 30 minutes after the park opened and continued right until the park closed. If you didn't bust your butt you were fired, usually because the other workers complained to management about you. Seems like times have changed.

[Velfi]

Hispanics > blacks and whites

And I'm white

http://i.imgur.com/Xd55rSQ.jpg

[Tisket]

Hispanics > blacks and whites

And I'm white

Are you saying it's okay for you to generalize because you are white? Or you think it's okay because it was a complimentary (to the Hispanics anyway) generalization?

Self-deprecation makes no difference in your equation.

On a related note, I saw this somewhere and it cracked me up: "I sometimes like to wave my gun around while shouting, 'I'm not violent! I have pacifist friends!'"

[Tisket]

Whites > Hispanics > Natives > Asians > Blacks > Aboriginal Australians

Man, nothing drove home the plight of the Aboriginal Australians more than Bryson's In a Sunburned Country. Good, funny, and informative read.

[SHAFT]

I'm sorry, my love for Hispanics is so strong I can't contain myself!

[SHAFT]

Are you saying it's okay for you to generalize because you are white? Or you think it's okay because it was a complimentary (to the Hispanics anyway) generalization?

Self-deprecation makes no difference in your equation.

On a related note, I saw this somewhere and it cracked me up: "I sometimes like to wave my gun around while shouting, 'I'm not violent! I have pacifist friends!'"

Yes

[Methais]

Is it racist to talk about asians being awesome at math and smart as fuck in general, and/or about how most of them can kick the shit out of people and chop trees down with their bare hands?

Or is it only racist to call them things like bad drivers?

[JackWhisper]

I dated a girl who was half-Japanese.

She caused an entire pileup on the freeway by having a narcolepsy episode *suddenly fell asleep*.
She managed to, on a clear stretch of highway, blow a tire, and spin out, causing two other cars to crash together, and she ended up 50 feet off the road in a ditch.
She was in the car when my Jaguar caught fire. Literally caught fire and exploded in the middle of the street.

Fucking Asians.

[Gelston]

Is it racist to talk about asians being awesome at math and smart as fuck in general, and/or about how most of them can kick the shit out of people and chop trees down with their bare hands?

Or is it only racist to call them things like bad drivers?

When we went to Thailand, they told us all the women were actually Ladyboys and all of them knew a great deal about martial arts.

[Gelston]

I dated a girl who was half-Japanese.

She caused an entire pileup on the freeway by having a narcolepsy episode *suddenly fell asleep*.
She managed to, on a clear stretch of highway, blow a tire, and spin out, causing two other cars to crash together, and she ended up 50 feet off the road in a ditch.
She was in the car when my Jaguar caught fire. Literally caught fire and exploded in the middle of the street.

Fucking Asians.

Now now now, we don't know if it is because she is asian.


It could be because she is a woman.

[Johnny Five]

Now now now, we don't know if it is because she is asian.


It could be because she is a woman.

If I had tits I'd be distracted all day too.

[Androidpk]

Now now now, we don't know if it is because she is asian.


It could be because she is a woman.

I'm going with the latter.

[Thondalar]

Having worked in restaurants most of my adult life, I can say that the working conditions are pretty rough, in general....although I have zero experience in fast food, most kitchens are more or less open from the dining room. When you stand in line at McDonald's, you can see what the people in the back are doing, for the most part. Compared to casual dining, it looks to me like a vacation. Sure, they get busy, but they also have a menu where everything is designed to be prepared and ready to go in like 5 minutes. Even with high volume, if you do what you're supposed to do it should never get backed up to the point where it could be remotely considered stressful. Generally, you get your break every 4 hours, you get a rather open and AC'd kitchen to work in where the hottest thing around you is the fryers...it's a cake walk compared to casual dining.

I've worked in several restaurants over the years that most of you would probably recognize....Applebee's, TGI Friday's, Bennigan's (the inspiration for the movie "Waiting..."), currently at Longhorn Steakhouse (though it's been a while since I've been a line cook, thank God)...and the situations are pretty much the same across the board. Most of the time you work 8-10 hours with no break, unless you count sucking down half a cigarette while taking the trash out. Conditions are extremely dangerous...constantly wet floors, 100 things to burn yourself or cut yourself on, coupled with fast-paced, constant, exhausting manual labor. When you aren't slammed with checks, you're cleaning and restocking for the next wave. It's no wonder most line cooks end up at the bar after work.

But there's also a sort of code involved with being a line cook...I've never met a group of people more proud of what they do, nor more egotistical about how they do it. New cooks in a kitchen have to prove they can hang there, or they get run out...managers generally don't even have to worry about evaluating new employees, if they aren't worth a shit the other cooks will make them quit before their 90 days comes up. This extends to employment conditions. It's a source of pride that we work long shifts in these conditions for relatively little pay. For some people it's just in their blood...personally, I've never felt comfortable anywhere but a sweltering kitchen. I tried an office job, I tried driving a truck, I tried being a prison administrator, I tried managing construction...none of it felt right. The $10-$15/hour industry average wasn't quite enough money for me, so I went in to management...but I'm known for throwing an apron on and getting back on the grill at the slightest provocation.

I have to echo what Candor said, for the most part...when the shit hits the fan, you put on your big-boy pants and you get 'er done. Now, if this is a regular, ongoing issue with staffing, it seems to me like the managers at that location are to blame for not hiring people and staffing their restaurant correctly. All of these corporate restaurants work the same way...you're given a percentage of sales that you're allowed to spend on labor. If Chipotle's standards are low as a company, this should be happening at a lot more than one location. It's the responsibility of the managers at each location to keep appropriate staffing levels in accordance with their labor allowance. It's one of the biggest parts of their job.

[Latrinsorm]

Having worked in restaurants most of my adult life, I can say that the working conditions are pretty rough, in general....although I have zero experience in fast food, most kitchens are more or less open from the dining room. When you stand in line at McDonald's, you can see what the people in the back are doing, for the most part. Compared to casual dining, it looks to me like a vacation. Sure, they get busy, but they also have a menu where everything is designed to be prepared and ready to go in like 5 minutes. Even with high volume, if you do what you're supposed to do it should never get backed up to the point where it could be remotely considered stressful. Generally, you get your break every 4 hours, you get a rather open and AC'd kitchen to work in where the hottest thing around you is the fryers...it's a cake walk compared to casual dining.

I've worked in several restaurants over the years that most of you would probably recognize....Applebee's, TGI Friday's, Bennigan's (the inspiration for the movie "Waiting..."), currently at Longhorn Steakhouse (though it's been a while since I've been a line cook, thank God)...and the situations are pretty much the same across the board. Most of the time you work 8-10 hours with no break, unless you count sucking down half a cigarette while taking the trash out. Conditions are extremely dangerous...constantly wet floors, 100 things to burn yourself or cut yourself on, coupled with fast-paced, constant, exhausting manual labor. When you aren't slammed with checks, you're cleaning and restocking for the next wave. It's no wonder most line cooks end up at the bar after work.

But there's also a sort of code involved with being a line cook...I've never met a group of people more proud of what they do, nor more egotistical about how they do it. New cooks in a kitchen have to prove they can hang there, or they get run out...managers generally don't even have to worry about evaluating new employees, if they aren't worth a shit the other cooks will make them quit before their 90 days comes up. This extends to employment conditions. It's a source of pride that we work long shifts in these conditions for relatively little pay. For some people it's just in their blood...personally, I've never felt comfortable anywhere but a sweltering kitchen. I tried an office job, I tried driving a truck, I tried being a prison administrator, I tried managing construction...none of it felt right. The $10-$15/hour industry average wasn't quite enough money for me, so I went in to management...but I'm known for throwing an apron on and getting back on the grill at the slightest provocation.

I have to echo what Candor said, for the most part...when the shit hits the fan, you put on your big-boy pants and you get 'er done. Now, if this is a regular, ongoing issue with staffing, it seems to me like the managers at that location are to blame for not hiring people and staffing their restaurant correctly. All of these corporate restaurants work the same way...you're given a percentage of sales that you're allowed to spend on labor. If Chipotle's standards are low as a company, this should be happening at a lot more than one location. It's the responsibility of the managers at each location to keep appropriate staffing levels in accordance with their labor allowance. It's one of the biggest parts of their job.If there is a greater ally for ownership than work ethic, it is the workman's pride.

[Astray]

Fast food is one of the easiest jobs out there. Because those places are open nearly 24 hours, there is virtually no prep. Everything comes in a bag or case that you pop open and use when you need it.

Now if it's true that they have been neglected, having worked in a few places where this was the case, I don't blame them. It sucks working an 18 hour shift and then being called in for another one all while working min. wage.

[Silvean]

What exactly is your buffstuff diet?

Well! Since you asked: lift things, eat a chicken, lift more things, two more chickens.

[Gelston]

Well! Since you asked: lift things, eat a chicken, lift more things, two more chickens.
And then you get killed by that ugly woman in Game of Thrones.

[JackWhisper]

She's like a praying mantis. Fucks you, then eats your head.

[Gelston]

She's like a praying mantis. Fucks you, then eats your head.

Sounds like an amazing woman.

[Androidpk]

She's like a praying mantis. Fucks you, then eats your head.

Who is Cersei Lannister?

[Jeril]

Well! Since you asked: lift things, eat a chicken, lift more things, two more chickens.

Why chicken exactly? And why two chickens the second time instead of just one more?

[Androidpk]

Why chicken exactly? And why two chickens the second time instead of just one more?

I understand that if any more words come pouring out your cunt mouth, I'm going to have to eat every fucking chicken in this room.

[Silvean]

Why chicken exactly? And why two chickens the second time instead of just one more?

You know, it's like a sorcerer training dodging. Takes a lot of TPs for me to put on muscle.


6945

[Androidpk]

You know, it's like a sorcerer training dodging. Takes a lot of TPs for me to put on muscle.


6945


Ducking metabolism.

[Thondalar]

Fast food is one of the easiest jobs out there. Because those places are open nearly 24 hours, there is virtually no prep. Everything comes in a bag or case that you pop open and use when you need it.

Now if it's true that they have been neglected, having worked in a few places where this was the case, I don't blame them. It sucks working an 18 hour shift and then being called in for another one all while working min. wage.

I've never personally worked minimum wage...hell, my first "official" job ever at 15, I made more than most people (although it was $4.25/hour bussing tables, it was at a high-end steakhouse, and I would regularly walk with $100 cash in my pocket for a 5-hour shift, on top of that $4.25)...but there have been plenty of times where I've worked a straight-through double to close and came back to open the next morning...I know my post was a bit tl;dr, but the last paragraph was the most important...from what I know of how the industry works, this sounds like a localized problem with the management staff at that particular location.

This isn't to say that some companies don't treat their employees pretty badly...even in casual dining the differences are vast. My last job was with a smaller corporate restaurant that only had about 24 locations, and wasn't growing very quickly...line cooks made minimum up to about $12.00/hour max if they really worked their ass off for it...but besides base pay, there were zero benefits for non-management. No sick days, no paid annual, no 401k, no health insurance...I've talked about this to varying degrees in other threads, but Obamacare didn't do anything for workers there except make sure they'd never see more than 30 hours a week again. You showed up for work, got your 9 or 10 bucks for every hour you were there, and you went home. That's it.

Now, transition to the company I'm with now...Darden Restaurants (Longhorn, Olive Garden, Seasons 52, Red Lobster until a few weeks ago, couple others). STARTING pay with experience in my area is $10.50 an hour, and we're towards the lower end of US cost-of-living areas. On top of that, hourly employees get paid sick and holiday leave, an up-to 5% MATCHING 401k, tons of full health options including vision, dental, etc etc etc...actual benefits. Things of monetary value besides your base pay rate.

The result? Happier employees. Lower turnover. Better end product because it takes some doing to get in, and people don't generally leave once they do get in. Darden also promotes almost exclusively from within...there is a very clear path that any starting employee can follow to be in the high 5-figures/low 6-figures within 5-10 years with nothing more than a high school diploma or GED.

From this story by itself, I would say Chipotle needs to learn that lesson...but this story doesn't speak to Chipotle as a company, and to be perfectly honest, I haven't researched the company enough to know what their general practices are. I do know that this particular story sounds isolated and sensationalist, since it's the first we've heard about something that is apparently rampant corporate greed on the part of Chipotle. Until more data is reviewed, I contend that this was a failure of the management staff at that particular Chipotle location to properly staff their restaurant.

[Gelston]

July was more than a couple weeks ago. POST INVALIDATED.

[Thondalar]

I said a "few weeks" ago.

Ask my wife, my definition of "a few" is an indefinite number between 3 and a million.

[Gelston]

I said a "few weeks" ago.

Ask my wife, my definition of "a few" is an indefinite number between 3 and a million.

I always saw it as 3 to 5. Over 5 is several.

[SHAFT]

I always saw it as 3 to 5. Over 5 is several.

Bingo. Which is also 5.

[Thondalar]

I always saw it as 3 to 5. Over 5 is several.

Most normal people would. My definitions for time are a little "off".

[Jeril]

You know, it's like a sorcerer training dodging. Takes a lot of TPs for me to put on muscle.


6945

LOL, good luck.


Most normal people would. My definitions for time are a little "off".

I think more then just that is a little off ;)

[JackWhisper]

Single - 1.
Couple - 2.
Few - 3-4.
Several - 5-7.
Many - 8-How many victims Jeril has.

[Gelston]

Single - 1.
Couple - 2.
Few - 3-4.
Several - 5-7.
Many - 8-How many victims Jeril has.

I think by the time you hit "many", which I don't agree with being above several, you go to a higher unit of measurement.

[Latrinsorm]

I've never personally worked minimum wage...hell, my first "official" job ever at 15, I made more than most people (although it was $4.25/hour bussing tables, it was at a high-end steakhouse, and I would regularly walk with $100 cash in my pocket for a 5-hour shift, on top of that $4.25)...but there have been plenty of times where I've worked a straight-through double to close and came back to open the next morning...I know my post was a bit tl;dr, but the last paragraph was the most important...from what I know of how the industry works, this sounds like a localized problem with the management staff at that particular location.

This isn't to say that some companies don't treat their employees pretty badly...even in casual dining the differences are vast. My last job was with a smaller corporate restaurant that only had about 24 locations, and wasn't growing very quickly...line cooks made minimum up to about $12.00/hour max if they really worked their ass off for it...but besides base pay, there were zero benefits for non-management. No sick days, no paid annual, no 401k, no health insurance...I've talked about this to varying degrees in other threads, but Obamacare didn't do anything for workers there except make sure they'd never see more than 30 hours a week again. You showed up for work, got your 9 or 10 bucks for every hour you were there, and you went home. That's it.

Now, transition to the company I'm with now...Darden Restaurants (Longhorn, Olive Garden, Seasons 52, Red Lobster until a few weeks ago, couple others). STARTING pay with experience in my area is $10.50 an hour, and we're towards the lower end of US cost-of-living areas. On top of that, hourly employees get paid sick and holiday leave, an up-to 5% MATCHING 401k, tons of full health options including vision, dental, etc etc etc...actual benefits. Things of monetary value besides your base pay rate.

The result? Happier employees. Lower turnover. Better end product because it takes some doing to get in, and people don't generally leave once they do get in. Darden also promotes almost exclusively from within...there is a very clear path that any starting employee can follow to be in the high 5-figures/low 6-figures within 5-10 years with nothing more than a high school diploma or GED.

From this story by itself, I would say Chipotle needs to learn that lesson...but this story doesn't speak to Chipotle as a company, and to be perfectly honest, I haven't researched the company enough to know what their general practices are. I do know that this particular story sounds isolated and sensationalist, since it's the first we've heard about something that is apparently rampant corporate greed on the part of Chipotle. Until more data is reviewed, I contend that this was a failure of the management staff at that particular Chipotle location to properly staff their restaurant.According to the article management staff quit too, citing corporate indifference. An isolated case doesn't necessarily indicate that corporate wasn't at fault, it could be that corporate happens to be heavily populated with Pitt Panthers or people otherwise inclined to dislike Penn State, or it could be that the relationship was toxified some other way.

[Thondalar]

According to the article management staff quit too, citing corporate indifference. An isolated case doesn't necessarily indicate that corporate wasn't at fault, it could be that corporate happens to be heavily populated with Pitt Panthers or people otherwise inclined to dislike Penn State, or it could be that the relationship was toxified some other way.

It's not the corporation's job to staff that location.

[Silvean]

One of my best friends has worked at a grocery store for about 15 years. While his store is one of the busiest in the region, corporate does not differentiate when allocating staff. His management, and their management, are all given personal financial incentives for reducing the amount of worker hours. There are related problems but I'm usually a few beers in by the time he starts bitching about those and can't remember them all.

I think what bothers my friend most of all is that he doesn't have the support he needs to do his job well. It's a real failure of leadership.

[Jarvan]

It's not the corporation's job to staff that location.

Well.. Chipotle isn't a franchise place. So staffing would need to be approved by either a regional manager or corp. If Corp just wasn't approving the hiring of new people, or not hiri.ng people due to x y z. Then yes, it could cause a problem.

As for the Manager walking out... if he had to do what I did back in the day at circuit city and work 3 months straight with 1 day off every other week, and 5 shifts a week 5 am till 10 pm, yeah, I could see him walking out.

[Thondalar]

Well.. Chipotle isn't a franchise place. So staffing would need to be approved by either a regional manager or corp. If Corp just wasn't approving the hiring of new people, or not hiri.ng people due to x y z. Then yes, it could cause a problem.

As for the Manager walking out... if he had to do what I did back in the day at circuit city and work 3 months straight with 1 day off every other week, and 5 shifts a week 5 am till 10 pm, yeah, I could see him walking out.

The regional manager would be responsible for hiring the management staff at that location, and the management staff at that location would be responsible for hiring the hourly staff at that location. The regional manager/corporate would have dick to do with the hourly staff, other than to get on to the management staff if labor was too high or low. Corporate sets the labor cost percentage goal, management at each location is responsible for correct staffing within that guideline. If it the problem was that the corporate labor percentage was too low, this would be happening in more than one location.

[Thondalar]

One of my best friends has worked at a grocery store for about 15 years. While his store is one of the busiest in the region, corporate does not differentiate when allocating staff. His management, and their management, are all given personal financial incentives for reducing the amount of worker hours. There are related problems but I'm usually a few beers in by the time he starts bitching about those and can't remember them all.

I think what bothers my friend most of all is that he doesn't have the support he needs to do his job well. It's a real failure of leadership.

This is a poor business model. Every restaurant I've worked at has a strict labor goal, and you get in just as much trouble for being under it as you do for being over it. The assumption is that if you're under it, guest satisfaction will suffer from the lack of proper staffing.

[Warriorbird]

This is a poor business model. Every restaurant I've worked at has a strict labor goal, and you get in just as much trouble for being under it as you do for being over it. The assumption is that if you're under it, guest satisfaction will suffer from the lack of proper staffing.

Full of correctness.

[SHAFT]

Well.. Chipotle isn't a franchise place. So staffing would need to be approved by either a regional manager or corp. If Corp just wasn't approving the hiring of new people, or not hiri.ng people due to x y z. Then yes, it could cause a problem.

As for the Manager walking out... if he had to do what I did back in the day at circuit city and work 3 months straight with 1 day off every other week, and 5 shifts a week 5 am till 10 pm, yeah, I could see him walking out.

In CA, anything past the 8th hour of the 7th consecutive work day is double time. That's good money yo.

[Jarvan]

The regional manager would be responsible for hiring the management staff at that location, and the management staff at that location would be responsible for hiring the hourly staff at that location. The regional manager/corporate would have dick to do with the hourly staff, other than to get on to the management staff if labor was too high or low. Corporate sets the labor cost percentage goal, management at each location is responsible for correct staffing within that guideline. If it the problem was that the corporate labor percentage was too low, this would be happening in more than one location.

Not true. Depends on how the company is run. Circuit city was responsible for correct staffing levels at the store level... BUT.. all hiring went thru corporate. AKA, Drug screenings and background checks. If corporate didn't give the go ahead, we couldn't hire the person.

I am not saying this is what happened, just saying it could be corporates fault for staffing levels. I don't work for them, so not sure exactly how they are set up.

[Jarvan]

In CA, anything past the 8th hour of the 7th consecutive work day is double time. That's good money yo.

Except when you are salaried.

Fun times... fun times.