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
Interview
I have an EC job interview on Tuesday. I am ready to lead and carry the kitchen on my shoulders. Wish me luck.
Food Posioning
This idiot i used to work with, not at a restaurant, went to Hibachi for his birthday last week. i only know because he posted it on facebook. Everyday since then he has posted something about how he pissed off the chef and so the chef posioned his food. "raped by a cactus" "don't piss of the chef"
A lot of people piss me off...daily. I generally only like a handful of people, but I would never do anything to fuck with someones food. It could be my worst enemy and I still would give them a quality meal. I wonder how many other idiots think the way this guy does. I am going to write a every well written and polite "fuck you" from all restaurant workers on his next post.
i pull my turkeys @ 162
Happy Holiday, Chefs. I really hope it is a holiday for all of you. I know a lot of chefs that work harder in the days leading up to and often including Thursday. I call bullshit. In any case, I hope you have a great one. I'm fortunate enough to have the whole day off and, boy, did I need it.
Over the Hump(?)
Week Six... I am finally starting to get over the hump at work. I am slowly becoming more comfortable and getting a head on prep. I switched stations last week which really fucked with me a bit. This station is the complete opposite of the previous one. The prep is much more manageable but the service is harder. I get NO tickets and must listen and remember everything. I have never had to do this before and it confused the shit out of me last weekend. I was running my hands through my hair in frustration and since they were not clean they left shit in my hair all night. I have been watching the protein station more this week and that way if I miss a ticket I can see what they have pulled out and catch up. Hopefully it will only get better as I go along. I will keep everyone posted.
Update on New Place
I am finishing up my third week. I can see the light at the end of the tunnel but it is still a long ways. Te best jobs I have ever had always took 3 months to get settled into, hopefully this one will take less. I am still working two stations everyday and they have told me I am moving to the veg station next week. That is great except that I will not be trained by anyone on the Veg station either. The guy working that station has quit and is not willing to stay a few extra days to help out. I truly feel like I am being setup to fail. i mean what the fuck. I also found out I will have only two days off between now and November 14th. This restaurant cannot not keep staff because it is in the burbs and no good worker will drive out from the city or put up with the BS. I am in the weeds from 1030am-11pm everyday. Running around like an asshole just to get setup. I am embressed by the way I have to work. I think this job may have been a mistake. I have lost my family, my freedom(yes and those who know me will understand), and not to mention a pay cut to work 10+ hours a week. I have major anxiety 24/7. Even my day off is stressful because I know nothing extra is getting done for me. Is this what it takes to have an awesome resume? Somehow I doubt anyone is working in these conditions at The French Laundry. Good luck with brunch tomorrow guys.
New jobby job
I am in week two of two new job. Not to sound like a whiney bitch, BUT I am fucking exhausted. On my first day the person who has worked the Salad/dessert station for the past 18 months broke her toe. This stoner kid who would just need a dog named scooby if he wanted to be Shagy for halloween trained me, kind of. Anyway he was fired at around 930 my first night. So I had to breakdown and write a prep list myself. On day two I was trained by a girl who, besides having a bigger cock then me, was leaving in a few days. Her work ethic was not exactly strong and she spent more time hitting on servers then anything else. A few days rolled by and on Saturday night the other new guy, we both started on Tuesday, quit at 5pm. He said he was tired and left. Are you kidding me?? Because of that I had to work another 6 day, 12+ hour week. My biggest mistake was not taking a week off in between jobs. I will never do that again.
The work is intense all the time. We have no prep cooks or even a dishwasher until 5pm, so you are on your own. I run/walk all day just to almost be ready by 530. I scrape by with just enough of everything and start all over the next day. I hate working like that, it is a fools way of working.
Everything must be done neat and well organized. This is our walk-in. Tape can NEVER be torn and must always be cut. Once this is setup it doesn't take much time to maintain but it takes dedication from everyone.
I am feeling very depressed about my decision to work here. I know I will be much better for working at this place, but right now I hate it. I hate the commute, the prep, and the pressure. I am impressed with the finesse my co-workers possess and the speed at which they put out high quality food. A few days off might really help and hopefully they are coming soon. At least they don't have brunch.
