if you let yourself get that upset you're making the problem bigger than it is. ask your chef what you can do to make it better and move on without wasting time or effort.
i dont want to get too off topic i haven't even seen the original poster for a while, but i wanna run this by everybody; who wears wedding rings at work? who takes them off for the shift and if you do where/how do you keep them...
talk to the owners about your skills, strengths and weaknesses and let them help you with your short term goals that will help build longer term goals.
also you describe your action as running around, head cutoff... i never do that...
pinky when you're worked through your time at this place, find another chef who has or appreciates the body mods. i work out here in cali and i think 3 outta 5 of my sous or exec chefs have had tattoos, and even the ones that don't...
Quote:
Originally Posted by left4bread
And if their choice of consoles is an XBOX, then I give them crap for being a casual gamer.
excuse me sir, but i fancy myself a...
honestly if i have a budget i'll just ask the server about prices i don't see listed...buyer beware...
for the story about the wine, i feel you pain; i think he should have offered something within a few euro of you're original...
i agree with moranP, you should wash some dishes, peel potatoes, and see how you'll spend 14-16 hours a day as a professional chef, then decide if that's something you want to pay money to learn how to do.
Quote:
Originally Posted by veronporter
Read Daniel Boulud's "Letter's to a young chef".
in addition to anthony bourdain's kitchen confidential. my chef gave it to me when i told him i was thinking of...
Quote:
Originally Posted by abrams892
thanks for the advice guys. things are going smoother now. i started going in 30-45 minutes early and it makes a world of difference. i'll just keep grinding till i can't grind...
