The French Wars of Religion (1562-1598) were a series of eight conflicts between Protestant and Catholic factions in France lasting 36 years, The fighting ended in 1598 when Henry of Navarre, who had converted to Catholicism in 1593, was proclaimed Henry IV of France and issued the Edict of Nantes, which granted substantial rights and freedoms to the Huguenots. However, Catholics continued to have a hostile opinion of Protestants in general and of Henry, and his assassination in 1610 triggered a fresh round of Huguenot rebellions in the 1620s.
Tensions had been rising between Protestants and Catholics since 1534 but the religious and political situation worsened after Henry II (r. 1547-1559) died from an injury. His son, Francois II (Francis II, r. 1559-1560), crowned king at the age of 15, had been married to Mary, Queen of Scots (l. 1542-1587) who was the niece of Francis, Duke of Guise (l. 1519-1563) and his brother Charles, Cardinal of Lorraine (l. 1524-1574). Although Francis II was of age to rule on his own, his mother, Catherine de ‘Medici (l. 1519-1589) encouraged the Guise brothers to assume control as Francis II was inexperienced and sickly.
The House of Guise, devoutly Catholic, then exercised the power behind the throne and were hostile to the efforts of the Huguenots (French Protestants) who were advancing their vision in France. In March 1560, a group of Huguenots tried to kidnap Francis II to remove him from the influence of the Guise brothers. The plot, known as the Amboise Conspiracy, was discovered and anyone thought to be involved, as well as over 1,000 other Huguenots, were executed. In retaliation, Huguenots began vandalizing Catholic churches and rising tensions led to the Massacre of Vassy in March of 1562, in which Catholics killed more Protestants, starting the first war.
Conflict continued, with periods of armed peace between hostilities, until 1598 when King Henry IV, recognizing that France would never accept a Protestant king, converted to Catholicism (allegedly, with the famous line, “Paris is well worth a Mass”). His Edict of Nantes (1598), granting rights to Protestants in France while maintaining Catholic sovereignty, ended the French Wars of Religion (which had cost approximately 4 million lives) but did not address the underlying tensions which continued to erupt throughout the next century.
French Wars of Religion - World History Encyclopedia :france-cool:
French Wars of Religion - Comprehensive Documentary - Pike & Shot Channel :macron:
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I really need to be like "look does this company have the payroll to hire another part time cook to work literally 20 hours a week so that there are always two people here or not, because if it does then it's absolutely stupid not to" because I'm really fucking sick of the nights I have to either clean up everything all on my own (and I'm supposed to be prepping for the next day! I am basically constantly in fucking prep debt because of the days I'm by myself (which means once dinner's out I have to clean everything, sometimes including messes left by the executive chef/sous chef when they help me make a dish, monitor all the dishes that are out and sometimes cook more on the fly (last friday I had to make an extra 10Ib of meat sauce to make 3 pans of lasagna and thank fuck I had just enough leftover cheese spread made to make them- this took up like at least 40 minutes of my time that needed to be spent on cleaning/prepping for the next day) and somehow find the time to do some prep so that the next day's tasks are manageable.
And on top of that, if I ever call out, someone has to work a fucking double. I don't want to call out unless I'm really sick because I don't want to make the executive chef or this like 65 year old dude work like 12+ hours. I felt like shit today but it's because I stayed up too late and drank too much and it was my own fucking fault so of course I didn't want to burden these people because of my mistakes. But I shouldn't have to be in a position where I have to make that kind of calculus! There should just be like, someone else who can fucking cover! And all it would take is hiring someone to work like 3-7:30 the 4 days a week the other person doesn't!
I keep getting angry that I can't just call out ever to take a mental health day or whatever because I'd do that working retail and it was one of the few things that helped me not feel like a fucking slave
Kitchens are set up to do this to you to cut down on labor costs. This can be mitigated with a chs fee of venue cause you're too skilled for this place already, buuut there is something you might be able to work with in the mean time, if you're gonna be a kitchen dude you may as well get your chef seals cause later in life that opens up cushy hotel jobs and other union gigs. At least where I am, and you should see what your local programs have, you can rock an apprenticeship and skip a year and turn it into a one year course for a blue seal. I'm.prettt sure this is standard at least between Canada and murica. If you can get that going, it's basically a matter of doing your job and having whoever has a red seal there signing off thet you know how to do stuff. I skipped this by lying but it could be worth looking into
wait what the fuck is a chef seal is that some sort of like certification? I thought chef was just a bourgeois word for cook and one that implies managerial duties
Yup. It's a community College course with some apprenticeship stuff. It's mostly about the management angle and the cooking portion is a breeze as long as you pretend it's 1960 and you're French and say 'yes chef', thst bullshit. You're ay a great place to do an apprenticeship cause it requires a variety of good thst a restaurant may not work with. A chef is a bourgeois word for cook but it does also mean they have a community College course, there is certification required. It's not much and you cans skip a year of a 2-3 year course potentially (at least here) this way, an apprenticeship work term is required regardless do you're just skipping that step. It's not bad to set that up If it's an option where you are since you're working anyway. The main thing is that the decent union gigs are rare and in high demand so management can be picky as hell when they hire and hiring sealed chefs only means they hire a bunch of wannabe celebrity chef ego weirdos who are bad for a union. I faked my credentials and am working my hours up part time rn at a hotel where I literally make cereal and read books. Once I've got my 500 in I get benefits and no one can touch me. I found lying really easy and it's been working for me but xk.sidwring the job you're doing anyways, I'd look up the courses and see what you can do.
That’s not a fun situation to be in.
I was on the other end once, somebody kept No call- No showing on a frequent basis and I would get called in on almost every scheduled l day off without notice. Burnt me out.
I know it doesn’t make it suck less, but im sure that if they knew the fort you were putting in to reduce your coworkers work load they’d be thankful. It speaks well to your heart that your first thought is “I don’t want to put an old person in a trying situation” instead of “but I’m so hungover”. Like, empathy isn’t universal as a quality and you have it.
Rambling a bit, but good on you for caring about them.