I am taking the thread at face value and assuming this Fabian guy was indeed writing about his aggrieved and transient F&B experience. If that be true, then the first half of his letter to me looked and read alright in recounting what he went thru, but in the later half, he became vindictive and appeared to have hidden issues and agendas.
Actually, I hold Han's mgmt responsible in making him a Supervisor (maybe due to his paper qualifs). But in the F&B industry, the kitchen is usually where all the politics are. I wrote about a book on this subject of kitchens an waiting in F&B outlets in a past post, and it was a book called "Waiter rant" by Steve Dublanica,
http://waiterrant.net/
Acc to his acct, the cook is the highest pecking order in the kitchen, even higher than the Supe. The Sup may be the boss in the formal lineup but God works in mysterious ways, so on the street level informally, the cook/chef calls the shots. The one who washes the dishes is the lowest rung. Now I think Fabian shld have started here. Then there wld have been no issues whatsoever with everybody else! It's a typical conundrum - you put a fresh wet behind the ears scholar in the civil service on top of a lot of "lau chiaos" and you spell trouble.
So frankly, Fabian has got a lot of growing up/maturing/sobering up to do. He needed to understand the real way to "warm up" to others. Not just a Hi!, but eating.smoking, drinking, playing cards, having breaks with his colleagues, telling dirty jokes etc. to bring one down to the appropriate levels.
