Hey Everyone! I'm Back! It's been a REALLY long time since I have posted! Well anyway I promise to post more....I've just been so busy! Ok well here's an update on my cooking job...The restaurant that I work at moved into a bigger place. It went from like 1000 sq ft to like 4500 sq ft. Well to make it all worse I work like the busiest night (friday and saturday). AND...of course there's that big AND in there...There are only two cooks, myself and another person! AAAAHHHGGG Frustration! The new waiters don't know the menu or their tables so stuff just sits there forever! I bet we lost a lot of customers because of the situation. So what do you think I should do? I contemplated leaving the restaurant...but I would feel so bad because I know they need the help! Along with that I am not really learning anything new anymore. All of the chefs are my age (20) and everything that the learned is from just doing it every day. I am kind of in the situation. There's really no technique to it. You know what I mean? It's not like I am learning under like some GODLY chef that has so much to teach. Oh well any good ADVICE?

PS! Here's a big HI to everyone on the list!

Isabel

[This message has been edited by PrincessIzzy (edited 01-25-2001).]

[Chef David Simpson]

Welcome back! Hope to hear more from you.

[cape chef]

Welcome back princesizzy,

I know that sometimes it is hard to work in a place that has a robotic feel to it,and everyone is just going through the motions. But on the positive side...you should be happy you work on the busiest nights. This way you can hone your line skills watch everything that goes on. use this experience to raise your level of skill.In any situation there is always something positive you can get out of it.Pick up the pace on your mis en place,make your station the cleanest and most functional,rotate the walk in and reach ins without being asked. show up 15 minutes early just to give you an extra minute to see what's going on.take advantage of what this restaurant can offer you...and when you feel you have put in your time and have learned what the restaurant can give you then consider your next step.you want to be seen as an asset to your supervisors.then look around for the next step.But keep your job until you have found something suitable and then give your notice(never burn bridges)you never know when you have to cross back again.
Doe's this make ant sense?
cc

[layjo]

Welcome Back Isabel! Yeah it does make sense. I was once at a place where i saw many people come (as employees) and some of those same people go within two weeks or the next couple of months. A great deal of turnover. I did get fustrated at times, but I tried to work in the calmest fashion possible and do the best possible job that i could have done with the rescources I had. There wasn't a day or week gone by that I didn't think about giving my notice, I pondered it constantly because of the situation that was in place. I worked there for almost four years. And after things were looking better "employee wise", I would have liked to stay, but I really felt I needed to move on and get a different experience, considering the time I worked there. I gained respect from fellow employees and managers, good knowledge, and strength in work ethic. But go with what you feel is right for you and talk with your supervisors to see if you can find a way to resolve your fustrations and explain your desires for working and learning in the workplace.