Pastry is my new nemesis

I have been at my new place for since March and the excitement is wearing off. I now think about who is working with me and how I will counter their laziness. I loathe Tuesday more then any other day. My least favorite Pastry girl bakes the bread and our normal dishwasher is off so nothing is where it should be and the Tuesday dishwasher only takes out her trash. I dont mind taking the trash out but I can think of 25 other things I should be doing, plus I cant just take mine out I take everyones out. We also get produce late on Tuesday which can really fuck me as well as our Silvert order. Guess who puts that away? More so because it will be put away right and not just thrown in the walk-in. What really bothers me is the Pastry Department.

I just call them all "Pastry" at this point. First off they all need four towels sometimes five. This blows my mind. I actually had someone take a picture of the pastry station covered in towels. I will get the picture and post it. I find having to many rags to be like having to many lighters. When I have one lighter I am very protective of it and never let it leave my sights, when I have more then one I don't care because I have another. Well then I have no lighters. Pastry will leave rags everywhere, but my station. In the office, bathroom, dining room, you name it. But the worst part is they fucking steal rags from fellow employees. You can have the four or five you need but don't take my god damn towel.

They also fuck by turning off timers and not saying anything. Apparently the last Head Chef threw a sheet tray of burnt food across the kitchen. I know now why. Telling someone their timer went off is the least you should do. Go the extra step and open the door and check to see if something needs to come out. I don't know a lot about flour and baking soda but I know when something is close to being ruined in the oven. I take cookies and shit out of the oven all the time, not because I am super kitchen worker because I care. I also hope that Pastry will get the idea at some point. Last Saturday they were all in such a hurry to leave(by 12:30) that they left Creme brulee in the oven. Don't worry we got it out and it was fine. The joke of the day was " Is that your creme brulee in the oven?" They are also extremely good at talking over the buzzer for their own food. Just imagine hearing the buzzer and instead of scurring to turn it off you start talking louder. I constantly turnoff the timer and remind them that they have sweets in the oven. PASTRY you timer went off. The funny thing is that think it is a cute nickname.

Their laziness amazes me daily. We get a lot of food from local farmers which we use for dinner and higher end catering jobs. Strawberries are used by Pastry almost all year long and we are using them this month for dinner service. Good old Pastry will grab the strawberries closest to the door of the walk-in every time. They damn well know that production stuff gets the standard Driscolls strawberries. Now I put all dinner items on the top shelf about 6'4" off the ground. They need a step stool to get them and they would 86 something before getting a step stool. When fruit does come in with produce the only put away their food and leave the rest for us to put away. And by put away I mean take the entire flat of mixed berries and place it in the most convientant place for them and most inconveinant place for the rest of us. In less then a minute I can take them out and stack them neatly on a sheet tray. Why do they eve bother putting them in the walk-in?

Normally the waitstaff is my arch enemy, selling shit that is not even on the menu, ordering the wrong item, modifying specials. But my waitstaff is top-notch. Now my enemy is located in the kitchen with me everyday. I am on to them now, although they do not know it. I read their prep list every night and see what they will be doing the next day. Why cant they look at their prep list and say, well its 5am and at 8am the one line guy will be here and since I need to make three items that require the stove maybe I should do them first before he gets here. I assure you that NEVER fucking happens.

When I described the TV show Lost as a island which moves and leapfrogs through time. The Head Pastry Chef asked if it was a true story. That my friends it what I have dealing with. Her favorite color is Shiny (Chocolate glaze).