This is getting wierd now.
One of the best run kitchens I ever worked in, was run by a Swiss chef who probably had a Rolex inbedded in his body. Start work at 8:30, at 11 everyone went for lunch--he'd ride your butt if you didn't. At 2:00 it was end of shift--split shift system, then the evening shift. No one worked more than 4 hrs full tilt. He worked you hard and rode your butt, but the end of every evening he bought a round of beers for you to drink while you cleaned up.
It's my opinion that if the Chef takes a break, the staff will follow. If the kitchen is not running like a rolex however, this can be difficult for the Chef to do.
Many places in N. America do not have communal staff meals, or do not supply staff meals. Meal times are an ideal break opportunity. |