Quote:
Originally Posted by David G  If it were me, I'd most likely find a new place to work. If my chef now did that I would say something, but I've also been with him for a while and we have the working relationship where I can. There is nothing worse than a messy and disorganized line. It is not normal for an experienced chef to work like that.
Oh, and Gunnar, if anyone used my knives without permission, and then had the balls to move them across the kitchen and leave them dirty I would have packed up my bag and left too. It's great to have a respectful kitchen with fellow cooks asking to use ones personal equipment. |
I agree with you on some points, disagree on others. Knives and personal equipment ~ that's given that you should have respect for other's tools. I used to keep mine in an insert lined with a towel. People think twice before they grab them. If someone took it, then I would be on it like a hawk.
OTOH, what is the working conditions there? I worked at one place that supplied knives, but I brought my own. Wasn't long before someone came and took them.
As for just leaving... Well, that is an option sure. Remember though, the mark of maturity in a kitchen, or a chef, is the ability to deal and change situations. Imagine if a chef fired everyone who dared leave the line messy. Do you think he would have a good reputaion? Same goes for a line cook. To the OP: if you want to go somewhere in your career, figure out how to make this situation work for you. Then the Chef will have respect for you. Change the situation, don't just complain or walk out. You will thank me later on in your career.