LA RISTORAZIONE DÀ, LA RISTORAZIONE TOGLIE.

“Buongiorno Marco, è un piacere conoscerti, scusa l’orario a cui ti scrivo, ma sono dall’altra parte del mondo in questo momento.

Rispondo al tuo articolo:
Ho lavorato in cucina dai miei 16 anni ai miei 22 in una decina di ristoranti italiani e come griller in Inghilterra, e poi per 9 mesi come cameriere in un ristorante sulla guida Michelin.

Per lo stato italiano ho solo 2 anni effettivi di lavoro.

Ne ho di storie da raccontare:
– di quanto facevo 17 ore al giorno di cui la mattina ed il pranzo a gratis perché volevo essere affiancato da uno chef che potesse insegnarmi il mestiere, per poi finire a gestire la cucina del drink bar del proprietario da solo con turni estenuanti e zero ritorno economico professionale
– di quando sono stato licenziato in chiamata per essermi preso il covid dal proprietario di un ristorante rinomato, che poi ha ritrattato tutto quando il suo commercialista gli ha detto che rischiava una denuncia
– dell’essermi sentito dire che mi avrebbero pagato 8 euro l’ora, e dopo aver fatto 250 ore in un mese ritrovarmi 1200 euro in busta paga perché: “eh ma non ti aspetterai mica che ti paghi 1800 euro!”
– dell’essere considerato per un anno il miglior lavoratore ed aver aumentato gli introiti e diminuito le spese di un bar, ristorante, pizzeria, forno del centro per poi essere minacciato di licenziamento da un nuovo responsabile di sala un giorno prima della scadenza del mio contratto, per mia grande soddisfazione ultimo giorno di lavoro per me, e ultimo mese per lui prima di essere cacciato a calci dal proprietario
– di quando mi chiudevano a chiave la notte nel ristorante di Soho con 2 tentativi di furto da parte di ladri armati di coltelli solo perché il turno pagato finiva a mezzanotte, le pulizie alle due del mattino, ed il primo turno alle 8 bisognava essere già ai fornelli. Troppo poco tempo per tornare a casa e troppo poco rispetto nei nostri confronti
– di quando per un operazione agli occhi importante e difficile sono rimasto senza paga per un mese, in quanto il mio contratto a chiamata che era in realtà di 40 ore a settimana non copriva in caso di malattia, con la promessa del proprietario di pagarmi in nero lo stipendio e mai avverata
– di quando il datore di lavoro di un pub ha deciso che era un’idea simpatica toccarmi il cazzo dietro il bancone durante il servizio, ed al licenziamento fare pagare a me le sue spese legali di 50 euro come il pezzente che era.

“La ristorazione mi ha insegnato molto: come soffrire senza lamentarmi, come lavorare senza pensare alla mia vita, come pensare che i soldi non siano il fine ultimo e come essere l’ultimo a ricevere soldi”

Ho ancora 2000 euro mancanti dalle varie situazioni lavorative passate in nero, una tendinite al gomito che mi porto avanti da 4 anni e che dovrò operare, un dito riattaccato con il nastro adesivo, e tanta rabbia nei confronti di chi non sa fare questo mestiere ed è proprietario di locali e ristoranti.

Durante il covid mi è stato proposto un lavoro su un isola greca, call center, casa pagata, 1400 euro base + bonus, 8 ore al giorno, stipendio medio mensile nei 6 mesi di lavoro 3000 euro.
Poi mi sono spostato nell’Europa dell’est, casa pagata a fare il grafico e base di 800 euro + bonus, 1200 euro medi al mese.
Ora sono nel sud-est asiatico a fare il venditore di prodotti alimentari d’importazione, casa, spese, pranzi e mezzo pagati, 500 euro base al mese + 5% di commissione sui prodotti venduti.

La ristorazione mi ha insegnato molto: come soffrire senza lamentarmi, come lavorare senza pensare alla mia vita, come pensare che i soldi non siano il fine ultimo e come essere l’ultimo a ricevere soldi, come trovare milioni di modi diversi per posticipare il pagamento dell’affitto, come trattare con datori di lavoro matti e senza rispetto, come non avere una scelta, come resistere.

Gli ultimi 2 anni invece, che forse sarebbe stato meglio, per le mie tasche e la mia salute, imparare un altro mestiere.

Scusa il prolisso, ho cercato di condensare 7 anni di vessazioni in meno spazio possibile, ma non è semplice. La passione c’è ancora, mi mancano le sfilze di comande che escono dalla macchinetta e che ti fanno salire l’adrenalina, mi manca il divertimento di avere una sala piena e ricordarmi con esattezza a fine serata tutto ciò che è stato ordinato, quando e da chi. Amo la ristorazione, ma ora mi sfogo a casa, invito 10 amici, creo un bel menù di 4 portate, ci affianco due vini, glieli racconto, e la soddisfazione è grande.

Grazie del lavoro che stai facendo ogni giorno con OCCCA, speriamo un giorno torni ad essere un mestiere fruttuoso e diventi più regolamentato.”

Il collega che ci ha mandato questa lettera ha preferito restare nell’anonimato (c’è sempre la speranza di recuperare quei duemila euro!).
Lo abbiamo soprannominato Samuele, come il cantante romagnolo di “Freak”, quasi stesse cercando anche lui di – “Esportare la piadina romagnola” – come nel suddetto videoclip.

Grazie Samuele della tua testimonianza e ti auguriamo di ritrovare nella strada di ritorno quel mestiere fruttuoso pieno di soddisfazioni ripagate e di comande che escono a nastro dalla macchinetta.

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