This summer Richard worked for a while as Head Chef at the Bear Grill in Stafford - high end burger and grill house. Not a McDonalds type of place but a wine glasses on the table, trendy surroundings, very fancy burgers and a posh bar type of place. We were really hopeful about this job but, as usual, it didn't work out. Ridiculous working environment (40 odd degrees in the kitchen), excessive hours for no additional pay or TOIL (70+ hrs per week, no time to have a break and often having to come in on days off) and the usual inadequate support from management who persistently failed to listen to him when he said you can't do an all day service (10 am till 9 pm, no split shifts) and prep everything on only 2 chefs....
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