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Gender: male
Age: 23
Date Signed Up:5/24/2011
Last Login:10/23/2016
Location:Dying Blue Marble
Content Thumbs: 13278 total,  14694 ,  1416
Comment Thumbs: 14978 total,  15891 ,  913
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Level 213 Content: Comedic Genius → Level 214 Content: Comedic Genius
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Level 313 Comments: Wizard → Level 314 Comments: Wizard
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Times Content Favorited:672 times
Total Comments Made:1067
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Yes, I am the glorious winged faggot you speak of

latest user's comments

#12 - the muffled laugh  [+] (1 reply) 08/28/2014 on The Spider who Could not Hide +249
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#15 - wumbido (08/28/2014) [-]
i imagined a greasy french guy burying hos face into an ass or something
#12 - i wonder what the leaf bug tastes like  [+] (1 reply) 08/26/2014 on Camouflage 0
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#23 - godofsteak (08/26/2014) [-]
like leaf
#21 - sorry master chef, i'll try to read up on my melon cutting bef…  [+] (2 replies) 08/26/2014 on Forgot to bring knife, no... +16
#58 - respectedblackman (08/26/2014) [-]
>admiring a guys talent
>correcting someone when their wrong about something

forgot about Funnyjunks inability to have opinions, sorry, next time I'll just carry on.
#25 - pointblankhits (08/26/2014) [-]
I liked your passive aggressive comment
#7 - look at all the melon he's wasting with those thick cuts, man  [+] (14 replies) 08/26/2014 on Forgot to bring knife, no... +39
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#14 - propanex (08/26/2014) [-]
I'm sure the 'waste' goes to a compose bin and then used as fertilizer or mulch
#11 - respectedblackman (08/26/2014) [-]
Everytime someone posts that gif, some faggot like you comments the same thing. I used to be a breakfast chef at the Hilton, and cutting the fruit was a daily duty, and this guy is wasting nothing that you would serve in a restaurant.

I wish I could cut as fast as this fucker, and with that precision without losing a finger, I could have left work earlier everyday.
#21 - azroth (08/26/2014) [-]
sorry master chef, i'll try to read up on my melon cutting before i pipe up like a faggot again
#58 - respectedblackman (08/26/2014) [-]
>admiring a guys talent
>correcting someone when their wrong about something

forgot about Funnyjunks inability to have opinions, sorry, next time I'll just carry on.
#25 - pointblankhits (08/26/2014) [-]
I liked your passive aggressive comment
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#19 - playapplepie (08/26/2014) [-]
Hilton mentioned, swell with tip pools and annoying managers.

Anyways, I work in the banquets department of a Hilton. Freaking love it.
#59 - respectedblackman (08/26/2014) [-]
I'm a manager now with the Marriott hotel chain. Lifes good bitch.
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#61 - playapplepie (08/27/2014) [-]
I've had an opportunity to become a banquet captain, and from there I could streamline to banquet manager after a few years of that. Still weighing that option, but I'm not sure if I want to stay with Hilton forever.
#63 - respectedblackman (08/27/2014) [-]
I'm assuming you're American, I worked for the Hilton's in the UK, I've never heard of banquet captains, but I assume it's on par with a supervisor role. Also, we call banqueting, conference and events instead. Being the conference and events manager was a stressful job at the best of times, honestly I'm back to managing kitchens now, and it's so much easier.
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#65 - playapplepie (08/27/2014) [-]
We also have a main person overseeing the banquets, kitchen, and restaurant in our hotel. That title is the Food and Beverage Director. Honestly I feel it's too much to put on one person for them to do an effective job. But apparently cutting management positions is a habit at my place. We recently eliminated housekeeping management positions I don't know why this happened. Room ratings are always some of the worst we get online. I actually tried to convince our GM we needed that position, and that I was willing to switch departments to make sure we get better ratings. That never happened -_-
#66 - respectedblackman (08/27/2014) [-]
No offence bud, but you sound like a proper yes man. Don't get me wrong, there's no harm in taking pride in your work, but the reason that the Hilton continues to grow every year, and the reason my salary keeps getting bigger and bigger, is because management positions are being cut.

When I first became a manager, it was at the Hilton Blackpool, and I was only managing the Food and Beverage operation, which didn't include Conference and Events operations. I had two assistant managers, 8 supervisors, and 40 waiters/waitresses.

Five years and three promotions later, I'm now the Kitchen Manager for the cluster in the North of England, which is about 20-30 hotels, depending on what I'm looking at. The job I do now used to be a three man job, and now I do it on my own, because I figured out that I could just get all the head chefs to do my work for me, and then I compile reports based on that. I'm not paid three time's the salary because of that, but I am paid more than I would have been if it was me and two people sharing my job.

I've always found that the best way to get ahead within these hotels, whether it's the Hilton, Marriott, or whatever big Hotel chain, is to just go with the flow, and only put your ideas forward when you already know that they're going to work, not if you think so. People above you will always remember when you fucked up, rather than when something worked.
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#67 - playapplepie (08/27/2014) [-]
Yes, I do consider myself a yes man Concrete evidence is cause I am agreeing with you. . I work best when I know they people around me like me. Therefore I often say yes to anything anyone has to say. I do this because I have found that people like to think they are correct in everything they say. So when so done suggests something to me, or asks me to do something I just go with it.

When I was hired at my Hilton last year my boss, the banquet director, had only been there for about 7 months. From what I had heard he wanted to bring people on who would learn the business his way. So whenever he asks me to do something, or shows me how to do something I do it that way, even though someone else may say otherwise.

I've been there for just over a year and my boss considers me an "All-Star" staff member. One of the now ex-captains suggested I try a stint at one of the major Disney Resorts. I live two hours from Disney World.
#68 - respectedblackman (08/27/2014) [-]
Eventually you're gonna have to learn to make your own ideas up though. The manager you're working for now sounds like someone you need to move away from. I have my own "All-stars", and they're people who I will never promote, because I like them far too much where they are.

The Chef at the Manchester Hotel is a prime example. He comes up with good ideas on a regular basis that he allows me to fine tune and pass off as my own, he keeps a low budget (last year his budget was about £1.3 million for staff, equipment, and everything else, and he managed to only spend £900,000. Within the approved budget, I'm allowed to use whatever's left over to either supply bonuses, or buy in new equipment, so I allowed him to keep £75,000 as a bonus, spent £325,000 on equipment for his kitchen, and the rest went into my bonus pool), and he's a yes man who thinks I can say no wrong.

Because of how proficient he is, I'll never suggest him for a promotion above his current station, because he fattens my pockets, and he runs the hell out of that restaurant.

If you want to take your career farther, I'd suggest that you start looking for a manager who is impressed with people who take charge, or start going round your current managers back to his boss, and showing off for the people upstairs, and eventually they'll let you surpass him if they think that you're bright enough.
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#64 - playapplepie (08/27/2014) [-]
Yes, captains are supervising positions. They are who coordinate and run our functions. They also (mostly) make things run smoothly. They also do the paperwork for functions, make sure contacts sign them, etc. I've seen it can be a stressful job. At my Hilton there is only a $1 raise from server to captain. So to me the reward-to-stress ratio isn't worth it right now.