Griping about work at the Moda

I got an email from my work the other day asking me to complete a survey about how my experience working there has been, the questions seemed specifically designed to get some sort of response about the "Core values" of the Moda Center, or the Rose Quarter, or whatever. I have no idea what those values might be and was never told about them so I answered that no, no I did not feel that management clearly communicated the whatever.

It also had a section to give write your own feedback and I went to town on it.

The utter incompetence on display is shocking, I can only really speak for the foodservice portion but if we are representative of the entire building it is a constant surprise that the place doesn't burn down around our ears every night, we are woefully understaffed and overworked in all departments from warehouse to front of house and hemorrhaging employees weekly. And for good reason!

Training is virtually nonexistent anymore, and people are thrown into stands with specialized product and equipment that they have never seen before an expected to figure it out, my stand is one of those, and one of the risks is actually getting electrocuted, but despite all that I get a virtually new staff every shift and have to desperately train to the best of my abilities in the five to fifteen minutes I have at the beginning of the shift that isn't taken up by an almost useless meeting that is mandatory to attend.

Fully staffed my stand should have nine, or preferably ten, people, three cooks, four cashiers, two stand leads(my job) and maybe one more person to be used as a floater or runner. Instead there are six, two cooks, three cashiers, and me. This means I don't get to open all my points of sale, which means my stand doesn't look as good as it could, and also when we have a sellout crowd of twenty thousand people it gets pretty fucking busy and it would be nice to be able to reduce the load on everyone else by twenty five percent or so. But I can't, so service suffers, actually pretty much everything suffers because we have no time for anything other than the basics of getting food to the customers, this means I can't easily be proactive about restocking something if it is running low, or handle issues in the kitchen if they come up. And god help us all if a crisis comes up that needs my attention because the literally dozens of other things I should be doing don't get done while I am dealing with that, and then whatever I missed is now a crisis and then it is pretty much an endless stream of crises' all night long while both customer service and food quality suffers.

I don't blame my bosses for this really, they can't control when people call out sick, or if the temp agency shorts us by a couple dozen people. They can't even keep staff from leaving to find someplace in which the average shift is a nightmare from which there is no awakening. No I blame our corporate masters, duh, all the problems I have could be solved by one thing: More money. Seriously, pay me twelve bucks an hour and suddenly things seem a lot less impossible, even if they still are, Pay me fifteen and I will show up at work early and smiling every .

But of course there is no budget for that, our masters at the corporate level have determined that even under staffed and overworked we still bring in enough profits that it would be counterproductive, to them, to pay more for people or even to incentivize hiring more.

As a national organization Levy sucks is what I am saying, and mark my words, when the next Blazer season rolls around probably seventy five percent of the experienced stand leads won't be here, and if by some miracle they have managed to hire enough people there won't be anyone to train them effectively.

I had no real goal with this, but it was on my mind and it would not be possible for me to care less about consequences if a manager happens to read this.