Things That Are Bothering You, Got You All Hibbeldy-Jibbeldy, or just downright pissed, RIGHT NOW!

[jcman311]

It was a video interview.

 

[jbarwick]

Yeah thanks all. Chatted with my FIL (Hey I get to go watch the Ryder Cup for free ?) and he is just about to retire and was asking me about the job search. I think companies are going one of two ways... first being like many of you have described. Quick, thorough and snatching people up asap. Second being like the ones who I am somehow stuck with. Don't have a process, have to get everything cleared up after the fact, dont have time to do a thorough job/due diligence. My FIL said its that way at the company he is retiring from and he can't fathom how *if* things return to normal how the company will survive.

So far the process was

• Phone screen
• Interview with 5 people
• Interview with 2 more people 1 week later
• THEN, asked for references
• Heard from my references that each had a 15 minute meeting with a few people
• Interview with 2 more people

Like I said, process has been going on for 6 weeks.

Had a phone screen with another company today. Thought I was doing well, everything was matching up... as we get to the end of the 30 minutes she goes "Well, we have an internal candidate that we are pursuing." F off.

There is a company in town that is notorious for dragging people through multiple interviews then say they chose an internal person for a promotion. They then find a backup role for you which is usually one step lower than what you interviewed for.

 

[ter1413]

It was a video interview.

Lucky I was not one of your references. I would have told them to F off!

Nobody got any time for that. Cut into my SF posting duties!

 

[SixOhNine]

How come they don’t list “fighting customers” under the job duties of the front-line employees?

Because that's listed under benefits, obviously.

 

[PhilKenSebben]

Because that's listed under benefits, obviously.

Perhaps the only benefit

 

[erictheobscure]

Got great reviews from everyone in the room, until we got to the VP of Sales. He clears his throat and says "I probably wouldn't have mentioned p o r n."

did he clear his throat deeply

 

[imatlas]

did he clear his throat deeply

The dude is 6'11". He can't help clearing his throat deeply.

 

[otc]

Relevant: at least they aren't asking you to come in and literally work an 8 hour shift.

for a ******* receptionist job!

edit: OP says they have *years* of receptionist experience. Just hire them if their references check out...if it doesn't work out, you fire them and that's just the cost of doing business...

 

[HRoi]

Omg…that is literally exactly why temp agencies exist.

I actually was asked to do something similar to that once, but they paid me. I also didn’t get the sense that it was an interview, really. More like a trial period

 

[SixOhNine]

Yeah, that's a huge warning sign- any company that wants to do a full day "working interview" is going to be a shithole to work in.

 

[HRoi]

It’s also the lack of self awareness that people don’t work for free so don’t ask them to. With the shittiest job/boss i had in my career, he expected us to attend training sessions on weekends, without pay, and an hour’s drive away from our normal work place. He eventually relented and paid us a couple of hours’ wages as some kind of ******* favor. Oh and he brought the donuts!

 

[Piobaire]

Soooo...the better and more prestigious the restaurant, the more they want new kitchen staff to do a "stage," which is just working for free.

I think in Canada, if you're going into law, you do what's called "articling" which is either unpaid or pretty close to it for 60 hour weeks right after law school.

 

[Omega Male]

A lot of culinary careers have been launched by a stage under the right chef mentor, though. Not to say it can't be abused, as with almost anything.

Staging Used to Be a Prerequisite for Fine Dining Success. Where Does It Stand Now?

Is it worth it? And could it replace culinary school?

www.eater.com

I Staged in a Michelin-Starred Restaurant in France and It Broke Me After One Week

The French brigade system and the ritual of staging has defined what it means to train as a fine dining chef for more than a century — and it broke me after a week

www.eater.com

 

[Piobaire]

That was rather my point; don't dismiss all unpaid stuff as basically abuse. Still, I'd always be leery of unpaid labour.

 

[Omega Male]

Think it's well known I'm leery of any labor whatsoever?