Attention to detail

[oldschool1982]

Whining! In any way, shape or form. Period! Complain??? Fine with me, just be proactive about it!!!!

If you can do it better... why are you still just cooking instead of running the kitchen??

[felixe the dog]

My pet peeve, when I forget to turn on the (gas for the) coffee pot!
Anything other than that, Just get over it! It's just not worth killing yourself over.

[godfather_chef]

one of the guys who preps the lue de meres (sp?) always preps 3 half sheet trays of them, and stores them in MY reach in. I keep my reach in organized in such a way, that i know exactly where everything is so that when i need it, i open and grap, i dont even have to look. but he decides that he wants to put the fish where it's most convenient for him i.e. on the first two shelves, where all of MY stuff just happens to be located. oh yeah, and he didnt tell me about it, either.

[siduri]

oh no, godfather chef - are you going to send him to sleep with the fishes???

[IrishChef]

Those that whine.

[shroomgirl]

how about the chef that is preforming a farmer-chef cooking class, comes to the market and gets "free lamb shanks" that he does not order in advance though he had multiple messages on his phone/through his GM to do so.......shows up at the farmer/chef class with someone's pork. The farmer has driven 3 hours to talk for 15 minutes and his product isn't even a part of the class though he donated some lamb for the cause 2 days earlier.
I'm getting over it, he's off the reserve list for the Food and Wine stage and I'll not ask him again to do anything outside his space. Nothing like having someone compromise your relationship with a farmer......I'm going to be buying a whole lotta lamb/pork/beef from this famer before it's all smoothed out.
explitives......lots and lots of explitives.

[Someday]

Originally Posted by boosehound

first off if i need help which is usually just plating ill ask but generally dont need it been here long enough that i can usually handle it, second if meat needs to be sliced it gets sliced on my station!(as ive already said)so ill go into more...... when im slicing, getting into the oven is almost impossible unless i either get on top of my cutting board or move or just stop take what needs to be put in the oven and continue slicing/ plating, third we are very TEAM orientated its only 3 maybe 4 at most usually only 3 we all work together, we all work long long days and we make sure that before we sit before service everyone is done/set-up.

will i care if my chef turns off one of my pans NO cuz i turn hers off occasionaly will i get irritated when my tongs dissapeer when i have to grab something, YES as for my towel hmmmm i could just grab a fresh one but since im smart i try to use as little towels every day as possible we have to send it to a laundry place and pay for that service and on top of that pay for boat freight charges so when my towel WALKS AWAY i instantly grab a new one and keep going

as for MY TICKETS their simply my tickets if we are bussy i have a system and it is my job to see that the food goes out properly to the correct tables if i have the person next to me callin stuff off or stabbing tickets it isnt going to work at all thus i get irritated, if we are slow, like tonight for instance i could care less and i didnt.


i suggest you read some of the other posts they seem to get it i dont know why you dont maybe you work in a large kitchen i dont know i realy dont care,

and o ya one more thing someday you can argue all day all night about the quality of food that goes out of the kitchen i work at because it is always top notch, and the chef is very happy as are the customers, in reality i could list a bunch of links for you to show you the great reviews we have gotten in the past few ys but i wont it is a waste of time as a are you in this pissing match about pet peeves and attention to detail, good bye

I wasn't trying to ensenuate that your food is bad or subpar, I was simply making a point that even if it was very very good it could be made better and faster with proper teamwork. And your right, I can't comment specifically on your situation and the place you work, I was merely commenting on the posts you made which made it seem like you are terretorial and over-protective of your station and belongings, to the point that it might seem detrimental to the kitchen. That's all. If you say it's otherwise, I will of course take you at your word because there is no way I could possibly know otherwise.

I was only using slicing meat to help you out as an example. I wasn't implying that you need help slicing meat specifically, it was just an imagined scenario that I envisioned might happen where you work. Again, nothing specific to you.

I dunno. Maybe I'm wrong, you just seem awfully territorial about your stuff. I guess it personally doesn't bother me. I suppose that if you have a bunch of dunces working next to you, it may. I just personally feel that the attitude you seem to exhibit is destructive rather than constructive, and I took issue with it.

I understand about crossover, believe me, but I would be just as mad if I saw someone next to me just standing there while I'm getting slammed with pick-ups and whatnot. It doesn't take much beyond simple communication to work together...and if you work in a small kitchen with the same crew everyday then I would assume that you all know each other pretty well and can anticipate and help without much explanation.

Personally, it wouldn't bother me if someone used my utensils or towels, assuming that they put them back where they belong. Maybe that is your issue, them not them taking it but taking it and not putting it back.

Last thing I will say, and please don't take this as me being a jerk, but please try and punctuate your sentences and paragraphs. It's hard to read and respond to run on sentences and such.

[oldschool1982]

Any kitchen employee that thinks gas (or electric) on highest setting means the food will heat quicker. These folks always seem to throw something in a pot to reheat, put it on the stove, turns the gas on full and walk away Then they wonder why the pan is smoking and I'm screaming at them for destroying one of my 400.00 copper reduction pans.

Then there are the folks that can't seem to find the time to take a simple twist tie or bag clip off the stinking bread bag (or any bag for that matter). So in a flurry of desperation they rip open any part of the bag they can and then half the bread goes stale.

How about the lack of simple and general respect for your Chef and Culinary team. No one is that good and... (kinda ties to what I posted earlier.)!

BTW Shroomgirl, That was really low. Sounds like that chef had more.... Well folks like that in this business don't deserve to wear the title of Chef. Shame you had to do all the "mending of the situation".

[shroomgirl]

He's young (27 yrs with a 21 year old wife)....his own restaurant 45 seats....hottest place in town, rightfully so.......He just was not paying attention when I asked him to participate nor the e-mail that explained the agenda....must have been sleepwalking when I ate dinner at his place 5 days prior to the class to talk out what was going on......"works with farmers" yet didn't call to place the Sat. delivery....HELLO? anyone home????anyone who orders from local farmers home???? jiminy. Still letting off steam.

When I put an event together, if some jerk drops the ball so that affects one of the other participants I've got then it reflects poorly on me, or at least that is my perception. I'll just pick alittle more carefully in the future and make sure they give me friggin' eye contact. I write it off to youth and being so wrapped up in his year old baby....totally understandable, but the way he treated us was ****.
(still got the steam valve open, thanks for letting me vent.)