I can see that we have to cut costs, but one bad move in the transfer market, as has happened more often than not, and all the cost cutting will be undone. I wonder what the pay offs to Sherwood and Garde will be.
wouldnt it be great if the players made a gesture in offering to subsidize the cut backs on for one season to see if they could get us back in the Premiership.meanwhile back on planet earth .....
Quote from: godzvilla on April 12, 2016, 11:27:51 AMIf your Restaurant is serving lousy food, would you sack the Cashier / Bookkeeper / Dishwasher etc ?........or the culpable Chef(s) ?......Godzvilla!Obviously the chef. But there again, they wouldn't be on the very specific contracts footballers are so it would be legally possible.If your restaurant experienced a drop in people coming into it, would you employ so many waiters/waitresses?
If your Restaurant is serving lousy food, would you sack the Cashier / Bookkeeper / Dishwasher etc ?........or the culpable Chef(s) ?......Godzvilla!
Quote from: SheffieldVillain on April 12, 2016, 11:30:10 AMQuote from: godzvilla on April 12, 2016, 11:27:51 AMIf your Restaurant is serving lousy food, would you sack the Cashier / Bookkeeper / Dishwasher etc ?........or the culpable Chef(s) ?......Godzvilla!Obviously the chef. But there again, they wouldn't be on the very specific contracts footballers are so it would be legally possible.If your restaurant experienced a drop in people coming into it, would you employ so many waiters/waitresses?Fair point, SheffieldVillain, I deliberately did not use Waiters/ Waitresses in my analogy because there really are no comparatives in a Football Club ( or are there ?), so perhaps my analogy was poorly chosen That said, there are a lot of French Chef´s !!............Godzvilla!
This will likely be coming off the back of the review as we are hopelessly disorganised behind the scenes. For example, we retain a match day staff that caters for 40k a week through the doors, rather than say 25k and bring in additions as needed.I feel very sorry for anyone who finds themselves jobless but some cuts are likely needed.
Quote from: godzvilla on April 12, 2016, 11:45:27 AMQuote from: SheffieldVillain on April 12, 2016, 11:30:10 AMQuote from: godzvilla on April 12, 2016, 11:27:51 AMIf your Restaurant is serving lousy food, would you sack the Cashier / Bookkeeper / Dishwasher etc ?........or the culpable Chef(s) ?......Godzvilla!Obviously the chef. But there again, they wouldn't be on the very specific contracts footballers are so it would be legally possible.If your restaurant experienced a drop in people coming into it, would you employ so many waiters/waitresses?Fair point, SheffieldVillain, I deliberately did not use Waiters/ Waitresses in my analogy because there really are no comparatives in a Football Club ( or are there ?), so perhaps my analogy was poorly chosen That said, there are a lot of French Chef´s !!............Godzvilla!Matchday hospitality staff probably the nearest equivalent?If our players were chefs, it'd mostly be microwave food.
Quote from: cheltenhamlion on April 12, 2016, 08:06:44 AMThis will likely be coming off the back of the review as we are hopelessly disorganised behind the scenes. For example, we retain a match day staff that caters for 40k a week through the doors, rather than say 25k and bring in additions as needed.I feel very sorry for anyone who finds themselves jobless but some cuts are likely needed.That's madness. Do we not have an operations manager?
Quote from: cheltenhamlion on April 12, 2016, 08:06:44 AMThis will likely be coming off the back of the review as we are hopelessly disorganised behind the scenes. For example, we retain a match day staff that caters for 40k a week through the doors, rather than say 25k and bring in additions as needed.I feel very sorry for anyone who finds themselves jobless but some cuts are likely needed.Matchday staff numbers are organised around the predicted attendance. However the club is useless at this. My son has a very good job in organising catering at large events. He doesn't get to VP so often these days but we went to the Burnley game last season. I think the crowd was around 40k? He was both gobsmacked and appalled at the organisation. With the 2nd half kick off approaching the queues were still massive. People were giving up and going back to their seats with their cash still in their pockets instead of the tills.He took pictures of this chaos to share with his bosses. He contacted the club using his job title and shared his thoughts and offered constructive advice. He never received a reply.......meanwhile staff are losing their jobs at the club. A disgraceful situation in my humble opinion.
Is there a law that defines and differentiates players as "not staff"?If not, sack every slacker mentioned on here, every last fkn one of them!
Quote from: The Edge on April 12, 2016, 12:41:35 PMQuote from: cheltenhamlion on April 12, 2016, 08:06:44 AMThis will likely be coming off the back of the review as we are hopelessly disorganised behind the scenes. For example, we retain a match day staff that caters for 40k a week through the doors, rather than say 25k and bring in additions as needed.I feel very sorry for anyone who finds themselves jobless but some cuts are likely needed.Matchday staff numbers are organised around the predicted attendance. However the club is useless at this. My son has a very good job in organising catering at large events. He doesn't get to VP so often these days but we went to the Burnley game last season. I think the crowd was around 40k? He was both gobsmacked and appalled at the organisation. With the 2nd half kick off approaching the queues were still massive. People were giving up and going back to their seats with their cash still in their pockets instead of the tills.He took pictures of this chaos to share with his bosses. He contacted the club using his job title and shared his thoughts and offered constructive advice. He never received a reply.......meanwhile staff are losing their jobs at the club. A disgraceful situation in my humble opinion.to be honest its been like that for at least 15 years