Posts by Rivitman

Mine is a quiet kitchen, albeit not well organized, and at times, frantic. Mostly due to our small staff, many of whom have very strong personalities. Trust me. I'd love to vent. But I made a concious decision to deny my natural...

I got into this biz late in life (44). It took me that long to figure out what I was supposed to be doing all along. It's not so much a matter of enjoyment, as finding one's little spot in the universe. You kind of know it when you...

It's a cozy little place, it just seems that over the years the kitchen has always been last in line for improvement. Regulation will eventually force upgrades on certain items, but I'm afraid I might covering up deficiencies by pulling...

Since there hasn't been a response lately I though i'd throw in another factual wildcard. I am the chef. I also do most of my own prep. At the hight of the season there are only 2 of us on the line, myself, and my side cook, who...

Often a states unemployment compensation system will have prevailing wage by occupation data, and very often a website. You might try there.

Ceasar salads and french onion soup (blowtorched) off the line, yes.A couple of hot apps as well. No the buckets aren't NSF, and six pans don't hold enough ice (or meez for that matter)to make it through the service period. My flat...

I didn't think I was hallucinating. Sometimes I think its a bad dream when I look at my 10" saute pans, every one carbon encrusted on the exteriror with bottoms warped to wok dimensions. Seriously, we are a small place in the...

I started at 44. Yes it hurts. A lot. It's worth it.

When push comes to shove, when all is said and done, if you bear the final, ultimate responsibilty for the plate that is set before the guest...You my friend, are the chef.

My main one is, I dont have any. My restaurant can seat up to 70, and in the tourist season we do about 100-120 covers a night. Our menu is middle of the road fine dining for the most part. I have a six burner, a flat top, a...