Posts by SmokeyUST

Maybe at Perkins... I rock only fresh ingredients and try to "prep" dishes as little as possible. And plus, doesn't EVERYONE do prep, I try to make everybody at least have an understanding of everything in the kitchen.

So when you said you worked for free?! little light bulbs exploded in my head. 1) Any establishment that allowed that (free labor) is breaking federal labor laws, and likely will just use and abuse you. 2) Opening is a b%tch, you do...

I think all kitchen staff deserve on email per shift, as long as they work 6+ hours, FOH can have 50% off. But for the actual hands on foodies we (me I guess) are constantly tasting and trying everything all night so very rarely do I...

That's where I started and learned the trade. I am just switching to a restaurant that will be across the street from the Downtowner Cafe in St. Paul. Will be helping them start up their pizza program. Once it's up and running I'll...

classic!!!!!!!!!!!!!!!

First job in a restaurant I would see him unlock the door or lock it and that was it. Granted there were only two line cooks and a very limited menu, still ridiculous. Another KM would yell just to yell, I remember him yelling at me...

$1200 a month?!?! in NYC. holy balls batman, I couldn't afford that here. As far as starting, MN and Chicago we started people at 9-10 an hour.

definitely depends on the restaurant, I have been at places which have no prep person and everybody does it during slow time or its just on the fly. Another place had of course the morning staff that would prep but then for dinner...

If I remember correctly (which is about 50/50) it is a type of cake.

Our dinner service has been hit maybe 20%, but we are moving to the middle of downtown Jan 2 which will be huge (cheaper lease, WAY more base, 1 block from Xcel center) so looking forward to that. Our bar has been even as far as volume...