In regards for number 1, maybe a motivation could be a monthly prize to a random user who has posted a review that month. A cookbook, or something.
How do you make a list? I don't see it in my profile settings...
This seems to be common but it bugs me a lot...servers who take you drink order less then two minutes after you sit down. Personally, I like to take time to look at the drink menu so I can see if I want a soft drink (and if so what...
I read somewhere (I think Marco White wrote it) that chefs shouldn't wear underwear because it causes "chefs ass". I don't know if I should take that seriously or not.
Again thank you for your response. Sorry if my questions seem random, I just have so many.
When should one invest in a butcher knife or a cleaver? What kind of knife would be good for cutting and deboneing...
Just some things that have been on my mind while on summer break:
1) I hate croc(k)'s, last semester I wore boots during class which worked out fine. Obviously I can't go long in the kitchen with boots, can anyone...
Edit: It was only after I responded that I noticed this was in the professional section, please forgive me for posting in it. (I dont see a delete feature)
Sorry to bring this back from the dead but I was searching for...
What are some terms you guys have picked up? The ones we mainly use are:
Knife - announcing that we are walking around with a knife.
Hot behind / behind - announcing that we are carrying either something hot or anything in general...
How/where do I learn to sharpen a knife? The school made us buy a set of Mercer knifes (very cheap) and all they have taught us to do is hone.
By the way, I just got home today and finally got to open my new knife...its more...
