Attention to detail

[ChefInTraining]

What is everyone's kitchen pet peeve.

[KAYLINDA]

Not putting things back where they belong is mine. To me...everything should have a designated place so that everyone in the kitchen can find it!

[Mikeb]

Alot of things people do makes me mad.... Not caring about what they're making, working dirty, not paying attention to the small details, not respecting technique, etc... Basically making anything that's not perfect....

[chrose]

Not communicating and waiting to the last minute to let you know they're out of something.

[ChefInTraining]

I have many......but one that comes to mind is when people have the following day off and they tend to not prep more than they have to because they know there not coming in that following day.

[Jim]

Negativity... it stiffles the creative process

[Steve A]

Leaving that last bit of ANYTHING in the container and putting it back instead of scraping it out and finishing it off. Oh yeah, another thing... finding spice shakers and previously used pastry brushes in the walk-in. Now THAT chaffs my heinie!

Ciao,

[CrazyTATT]

I can not stand when people throw things in the kitchen.

[castironchef]

Leave MY side towel ALONE!! Grrrrr!

[chef_oz]

walk'in doors open or dirty spice rack

[jfb1060]

Oh!!! You mean when like you miss frickin food cost by 1000.00 like we did last week at my restaurant????????

When you see people throwing away vegies and other product just because they are too d*** lazy to put it on the line at 4pm and it goes bad as a result. Because they're just to anxious get out of the restaurant.

What about the one where they don't prep crap the night before to help service out the next day even though they were'nt busy????

This kind of crap drives me crazy.

Sorry, This thread hit a nerve.

Joe

[boosehound]

dont touch my knife, towel, tongs or my tickets, and stay in your area dammit. more on that, tiny tiny kitchen i run the oven the fryer and saute, i also expo, the other line guy runs the grill and some saute, and boy do i get heated when anything from the above happens

[chef_oz]

I've gone way over 1000.00 on my budgets. But I feel your pain on people throwing away food that can be strained or reused. I make sure that any thing thats' thrown-out, always gets my approval first!

[Someday]

Originally Posted by boosehound

dont touch my knife, towel, tongs or my tickets, and stay in your area dammit. more on that, tiny tiny kitchen i run the oven the fryer and saute, i also expo, the other line guy runs the grill and some saute, and boy do i get heated when anything from the above happens

Are you really that much of a control freak that people can't use your stuff or be in your "area" when you are working? In such a small kitchen I'm suprised you don't work in a more team oriented fashion to make it easier on everyone.

I mean, if he's just sitting there with nothing to do, and you are getting slammed with orders, you'd rather he sit there and watch you then grab your knife and help slice meat, or use your tongs to help plate a dish?

I hope you are just having a bad day.

[Greg]

Originally Posted by Someday

Are you really that much of a control freak that people can't use your stuff or be in your "area" when you are working? In such a small kitchen I'm suprised you don't work in a more team oriented fashion to make it easier on everyone.

I mean, if he's just sitting there with nothing to do, and you are getting slammed with orders, you'd rather he sit there and watch you then grab your knife and help slice meat, or use your tongs to help plate a dish?

I hope you are just having a bad day.

Boosehound is talking about crossover. While well intended, it can create more problems than not doing anything at all. It's one thing if you ask for help; it's a completely different story when someone just jumps in and starts doing things. Working a station is all about having a plan. Right down to where your tongs are.