ok as a commie... ill tell you what i hate..
now depending on who im working with depends on if i get yelled at and no respect (i dont care if im bottom rung... i work hard too)
heres a 40lb bag of mussels... clean em, check em, once youve done that, theres 50kg of spuds... peel em, chop em, steam em... and by then there should be sufficient mess and low stock to hand for me to keep you busy all day while i chat and drink coffee around working...
or theres the guy who helps me peel, helps me wash the mussels, gives me real food to cook... sometimes i get left on the grill taking main courses all the way through from fresh to plate while its quiet and its a great confidence booster
fryers = easy... get yourself some industrial strength de-greaser, whack more than it says your supposed to in water, fill the fryer (over the max level and over the mess) turn your fryer on and up...
just dont let it boil over !!!! boss tried my way once, left it boil over, fire alarm, an hour of cleaning... what a twat.
cleaning enourmous pots that have had gravy simmering without stirring for 9 hours.
day dotting and cling filming i hate that... cleaning things you KNOW are gonna get dirty within 5 seconds of...
breadcrumbs... i hate them.. not as a task so much as they get everywhere you move some bread 4 inches and the whole table has crumbs on for an hour.
cleaning the char grill, the hood, i dont think we have grease traps... or if we do they are cleaned proffesionally. how do i know if we have grease traps?  |