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Originally Posted by rat  On a side note I do not condone taking a break when it is balls to the wall full tilt service, that was not my initial intent. I advocate taking one when it is practical and the station it ready to rock. |
Hey Chef, I don't know about your kitchen but, The cooks that can manage their time and station are the ones that get their breaks. Happy to see your side note gets back to reality. Every Kitchen I have worked in took me time to learn the fastest ways of doing everything. Every Chef in here will say, get your station ready and take your breaks. No breaks during the balls out rush. I'm happy to see you agree with everyone else after your rant.
Every line cook that is worth his weight is always first in line for promotion. I don't think you got to be a Chef while sitting in the employee lounge......Bill