The right thing to do
Someone once wrote (or said) that your character is defined by what you do when no one is looking.
Why do some cooks find it so difficult to just do the right thing if for no other reason than that it is the right thing to do? I guess it all comes down to an inherent work ethic, but why is it so hard to care when I am not there? Just because I am not Charlie Trotter and I don't sign the paychecks, does that make it okay for you to do just enough to keep from getting suspended or fired? Am I really to blame for not suspending or firing you yet? I think that might change on Thursday.
Sharpening knives
How does everyone sharpening their knives? stones? or machine? If you use stones what grits do you use?
Am I an Asshole?
Besides the obvious answer this has to do with a work related topic. I write everything down and save it in my little book. I would even print typed recipes for each menu and keep a copy on the clipboard, which was there for anyone and thrown out by one of these coworkers at the start of each new menu. Having changed the menu every few weeks I have a lot of information saved up. Now the last two guys a worked with made fun of me for taking so many notes, BUT text me often for recipes and questions about former menu items. I always share, because I think that is what keeps our profession growing, but I have to confess it is starting to irritate me a lot. Sharing should go both ways. I will never say NO, but I will sometimes ignore them for a few days then the phone calls start and I just text whatever recipe is needed. I offered countless jokes before that I saved everything before but NOW you need it? How about a Thank you or even better... I wished I saved everything too.
Should I stop sharing(with them)? I am kind of at the fuck you point with the whole thing.
Hope everyone had a good holiday
