myversa

no, no side job.

I did have one and was totally different than my main job.  I was restaurant owner, server...

myversa

who is dr. Jamie Chan?

myversa

the owner of 芝穎豪園 and 芝穎美容



yuusaku 發表於 2009-12-9 10:43

so do you mean I am her? no la.  I already quit my restaurant.

myversa

I was just kidding...
Arsenal 發表於 2009-12-9 22:45

I realize that.

just do not want to be mistaken as another person.

myversa

myversa, will you consider the suggestion made by peter236?

will you consider ever stepping your foot into food business again?
rockypath 發表於 2009-12-10 10:22

never say never.  When the opportunity knocks again, I might.  But not with the same cook though.  Even his food is good but his business sense is bad.

myversa

What do you mean by bad business sense? Did you have an agreement or common understanding that one is taking care of the cooking or kitchen operation and one is more focus on management and developm ...
rockypath 發表於 2009-12-10 11:36

I treated him as business partner; whatever I thought would improve restaurant business and suggested to him; he never took them.  He was doing business like in Malaysia.  Whenever he wanted to do something, he just went for it without consulting me first.  Whatever we discussed in the business meeting, and AGREED to do, he never followed it the next day.

Maybe he thought I was too young to understand restaurant business and he had been in restaurant for his life;  

He also liked to blame things on others and he never took fault of anything.

Tons of other things too..

never do business with partner... trouble bounded to happen.

myversa

sometimes after you opened your business, it's not as easy to just leave and run away.

myversa

36# rockypath

1) I totally agree with you on this.  It's very hard to get partners or shareholder to agree on something and it is easier to blame on others if it failed.  I can give you one example, when we joined the business, I often went there to help after my regular work and all day Saturday and Sunday without any kind of pay.  For that half of year, I just asked for approximately four days off for my wife and I, three was to go to the states' Black Friday and one was for my birthday.  He got pissed off by saying that how come we can get days off and stuff like that.  We always found substitutes for him and paid the substitutes out of our own pockets and we did not get any pay.  Anyway, I got labeled as "not Hard work Partner"...

2) so it's best for cook to be one of the partner or shareholders so he would think good for the company.  If not, not only he would leave some days for better pay or did the thing his own way (refer to my other thread about my temp cook when the main cook went back to Malaysia.)  He made some unsafe food practice and I already told him not to do it; still he thought he was the big shot and we did not dare to close the restaurant.  If I know where he works now, I would post it out and tell people not to go because of his cooking ethic.