Page 1 of 3 123 LastLast
Results 1 to 13 of 41

Hybrid View

  1. #1
    Join Date
    Jan 2007
    Location
    Southeast, GA / Jacksonville, FL
    Posts
    263

    Taking a pay cut to do this

    Got offered a position with a restaurant equipment repair company.

    Was wondering how is the job satisfaction for you guys

    Willing to take the pay cut to get the job satisfaction and learn something new.

  2. #2
    Join Date
    Jul 2002
    Location
    SE Texas
    Posts
    442
    It depends. I came from the residential/small commercial A/C, heating and refrigeration side before I got a job working for a restaurant chain. Working in a kitchen with kitchen staff running around, bumping into you and preparing food over the top of you while you're trying to change an evaporator fan motor on an under-counter refrigerator or freezer can be challenging, to say the least.

    The restaurant chain I worked for was open 24 hours a day, 365 days a year. It wasn't bad when I was working on the A/C or refrigeration equipment on the roof, but trying to change out a fryer high limit while working inches away from 350 degree oil was not my idea of satisfying, especially when the fryer next to where I was working was still being used. Not fun!

    If the equipment you'll be working on is critical, getting it working can be a little stressful, especially when you're working in a crowded kitchen, especially while you're trying to read a wiring diagram and troubleshoot, and especially when you don't know who has worked on the equipment before you and you have no history of what's been done to the equipment in the past. The fact that I had very little experience working on fryers, shake machines, grills, drink systems, dishwashers, etc., didn't help and added to the stress. Then, if you have to take call, there's always the likely possibility you'll be called out at 2 in the morning after you've worked until 8 o'clock the previous night.

    But, like I said, it depends. I work for a school district now, taking care of four kitchens with over 200 pieces of equipment. It's the best job I've ever had and I've been in the trade for over 30 years.

  3. #3
    Join Date
    Jan 2009
    Location
    Not in Iran
    Posts
    1,093
    Quote Originally Posted by SandShark View Post
    .
    I work for a school district now, taking care of four kitchens with over 200 pieces of equipment. It's the best job I've ever had and I've been in the trade for over 30 years.

    Ha , sounds like a county job,
    Just kidding
    no signature blast'em man blast'em
    !!!KILL THE TERRORIST!!!

  4. #4
    Join Date
    Jan 2010
    Location
    Toronto,Ontario Canada
    Posts
    355
    Well. i work at nice bars and restaurants in my area, but i only do the cold side of the work and the rtu's its not too bad i do admit the people in the kitchen get in your way more often then not. thats why i am forced to come back early in the morning probably get there around 5am and get out of there by noon. but i know what hrs of the day i can go in there and what times are bad to head over. the managers there always give us a heads up. well ya the waitresses are pretty sweet. i learned how to work fast in certain situations. restaurant work isnt that bad but i think i am one of the lucky ones.
    Get er Done!

    Do what has to be done
    when it has to be done
    as well as it has to be done
    And doing it all the time.

  5. #5
    Join Date
    Apr 2010
    Location
    Ontario
    Posts
    474
    I did restaurants a while back. Laying in grease, pulling out rotton food from the back of the reach in. Oh wait, no it's a rotton mouse.

    Or the time I asked the kid to cover the deep fryer before I move the ceiling tile. No I'm too busy he say's, just do what you gotta do. So I move the tile, mouse droppings fall into deep fryer. Kid say's great now we have 12 herbs and spices.
    ENJOY THE RIDE

  6. #6
    Join Date
    Jan 2007
    Location
    Frozen in UpState NY
    Posts
    59
    Yep, odd hours. walking into the job site and no one knows anything about what the unit is doing wrong (is Blokin) seems to be a pretty standard answer. Extremely cramped spaces to work in. Had to tell a cook while under a counter "look here Wang chung, you splash that hot grease on me again and I'll stick a screwdriver in your leg.

    All I can say is I hope you dont mind grease and floor grit.

    Best of luck to you.

  7. #7
    Join Date
    Aug 2006
    Location
    Columbus Ohio
    Posts
    2,014
    All I can remember is being stepped on, playing on dirty floors, and the Spanish music... Lot's of Spanish music. I lasted exactly 4 weeks.

    Don't walk.... Run away.
    UA LU189

    10mm, because it's better than .45acp

  8. #8
    Join Date
    Sep 2004
    Location
    Kansas City, Kansas, United States
    Posts
    13,833
    run away!

  9. #9
    Join Date
    Jan 2008
    Location
    michigan
    Posts
    1,145
    I did restaurant equipment repair for 12 years. You will see some of the nastiest stuff you could ever imagine. Have to work on a oven that needs to come out of its resting place to be repaired? Hope you have a strong stomach.
    Beware the Chinese restaurants. Scary critters in there. And Mamasaan, the old lady in the back corner, holds all the cash.


    One good thing. You quickly learn where to eat and where not to eat. Also what to eat and what not to eat/drink. Think twice before making the move.
    Plenty of work to keep you busy though. Watch out for those C.O.D. calls!!!!!

  10. #10
    Join Date
    Mar 2002
    Location
    fort walton beach fl.
    Posts
    790
    Quote Originally Posted by monkeyman#1 View Post
    I did restaurant equipment repair for 12 years. You will see some of the nastiest stuff you could ever imagine. Have to work on a oven that needs to come out of its resting place to be repaired? Hope you have a strong stomach.
    Beware the Chinese restaurants. Scary critters in there. And Mamasaan, the old lady in the back corner, holds all the cash.


    One good thing. You quickly learn where to eat and where not to eat. Also what to eat and what not to eat/drink. Think twice before making the move.
    Plenty of work to keep you busy though. Watch out for those C.O.D. calls!!!!!
    This is very true, but every aspect of the HVACR trade has its "bad working conditions" I know I would take a greasy kitchen over a 120 degree rooftop any day of the week.

    Also add Mexican restaurants to the list.
    http://acfwb.com/

    "The best preparation for good work tomorrow is to do good work today"

  11. #11
    Join Date
    Sep 2004
    Location
    Kansas City, Kansas, United States
    Posts
    13,833
    and you could get some pretty good upskirts while working on your back!







    Quote Originally Posted by smurphy View Post
    This is very true, but every aspect of the HVACR trade has its "bad working conditions" I know I would take a greasy kitchen over a 120 degree rooftop any day of the week.

    Also add Mexican restaurants to the list.

  12. #12
    Join Date
    Jan 2008
    Location
    michigan
    Posts
    1,145
    Quote Originally Posted by supertek65 View Post
    and you could get some pretty good upskirts while working on your back!
    LMAO Although sometimes you'd rather not have gotten that upskirt

  13. #13
    Join Date
    Jan 2007
    Location
    Southeast, GA / Jacksonville, FL
    Posts
    263
    Sounds like most of you guys dont really like working restaurants....

    Only real downside is i will be totally out of HVAC. But like smurphy said i guess i will be trading in the 120 degree roofs for greasy floors....

    I will have plenty of latex gloves handy, i guess.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Comfortech Show Promo Image

Related Forums

Plumbing Talks | Contractor Magazine
Forums | Electrical Construction & Maintenance (EC&M) Magazine
Comfortech365 Virtual Event