It seems that your looking for some type of validation for being a thief. Assuming that most of us have taken something that didn't belong to us. Stealing is stealing. There is no honor amongst thieves. Eating something for quality...
I was once interested in working on a cruise ship. After doing my my own research, i was no longer interested. As most have mentioned already. You will not find many American citizens employed on these ships. A lot of the staff...
Chef Tech is a challenging and time consuming concept. I assisted with opening and working for a restaurant in Washington D.C. . The consultant recommended that we use this program. It was the worse head ache. It was a trial and...
Hello Mike94,
I was fortunate to work with a great pastry chef in Tampa, Fl. It was my first main job and it lasted for 5 years. I went in with hardly no experience leaving with some. I say some because there is a lot of information...
Hello Chefs,
I have received so much input from great chefs on ChefTalk. I am now a sous chef/kitchen manager. This position is a demanding responsibility. I work for a large concert venue located in Alexandria, Va. We...
I have been away for a while. I have been so busy with my new position. I truly appreciate everyones input. I have learned that the way someone acts or reacts to someone could be caused by outside sources. Some have the...
Thank you Just Jim for your reply. You are absolutely correct. As mentioned before I can respect an owner and operator wanting to protect their investment. When you have a yeller or even someone that curses at their staff should not be...
Thank you FoodPump for your reply. Correct me if i'm wrong. From what I have read your saying because you feel that customers don't care about your investment. That gives the owner or any supervisor to treat his or her staff...
