[barbra]

Alright, understand a few things, where I work, we seat 544, not to mention we go on a wait as soon as the doors open and stay on a wait at LEAST (talking slow night) an hour before we are closed. We had a $14,000 lunch today. Anyhow, that kind of volume it helps to know what you are doing and know how to use the equipment.

there is this guy that works prep, just like me. Often we work together with a couple of others, begining of the week might just be the two of us and we have a list of things that need to be made. Sauces, cuts.. because of the volume everything is made in prep and stocked on the line. The line is responsable for heating and cooking meats, we maranade and butcher or mesenplage. We don't prep by the pound we obviously prep in bulk. One case of bell peppers wont cut it (bussel and a half) but Im rambling.

The guy, Chris, he is so slow but he has been working there for a year. He doesn't know any recipies, he couldn't tell you what a hotel pan was if he only had two to choose from, he can't light a pilot on a steam kettle and he has no flow. I thought he was a regular gumby (jargon meaning green/new) but he has some food service experiance. Turns out he has seazures (spelling?) from time to time and Im guessing thats why the staff accepts his slowness. Ive heard that some staff does cut Chris slack, he does show up to work and doesn't mind being thrown in the dish pit.

So I guess what Im wondering is
a) Do his seazures count as a disability?
b) Shouldn't he still be expected to pull his weight?