[Gnosh]

I've been in the industry for years (started out as dishwasher and have worked my way up to lead saute), and have never once gotten more then 1 or 2 breaks over 5-10 minutes per shift (alot of times not any break at all, even on 16 hour long shifts). Is it normal for line cooks to not get the "standard" alloted break times that other people in the working world get? (And I realize that the restaurant world is completely different then the rest of the working world, but after realizing this the other day, it would certainly make working the line a little more doable at the end of the day I think).

[Dillbert]

it is neither normal or legal.

how to handle that situation depends on . . . .

[Just Jim]

It's fairly common for line cooks to not take breaks, or not take as many as other professions.
Occasionally they are denied breaks, but that should be rare these days.
But many just don't take them.
They want to get the work done, don't want to lose their rythym.
They are also the ones who usually rise up through the ranks.
Not for their not getting breaks, but for the overall attitude that is shown, foregoing breaks just being one aspect, that "get the job done at all costs" attitude.

I have run into situations where I try to get a cook to take a break only to have them resist.
I finally tell them that they are officially on break....if they wish to spend it cooking next to me, that's their business.

Food service is somewhat unique....in a typical 9-5 job, you could usually take your breaks every 2 hours.
In a restaurant, customers don't come in according to that schedule.
You might get a couple of breaks close together, or at the end of the shift.

When I was rising up (once I got my head on straight), I wanted to spend as much time gaining hands-on experience.
Before that, I was just looking for an excuse to not work.

Basically, it's an individual thing.
You want a break?
Take one.
If they don't let you, you have a decision to make.
I won't bother to spell it out for you.

[chefelle]

I have two speeds---basically full throttle GO and dead STOP. If I take a break it's game over for me so I'd prefer not to. And sitting down is the kiss of death. But as an employer I try my best to keep an eye on my staff and ask them if they need or want to take a break.

[Blueicus]

There's certainly a difference between whether you're granted breaks or whether you actually take one.

[even stephen]

When I was young....my breaks were in the walkin or the bathroom...there just wasn't time to stop....or so they made you feel.....Work hard, work smart, and no good chef will deny you a break if you need it.....

[Headless Chicken]

I go from 6:30am - 3-5pmish depending on the type of day for a food service scene. I'm scheduled to go on break 10:00-10:30 and 1:30-2:00. I can tell you that this never happens as stated above, I need to get things done that is time sensitive and many other workers don't abide by the break schedule leaving me usually to cover. If I say no, they go to the manager and I usually end up having to do so anyways so its a no win for me (they're union, I'm not). I've done whole 12hour days without a break, not even to hit the bathroom. Last year opening day, I pulled a double (16hrs) to work night, close, and train in a new person to work nights while a large order (200+ pieces) came in which the dipsh1t left on the loading dock (1 floor above me). Didn't have time to stuff the order away, only stick it into the storage room, and I didn't even get a break. Manager argued it would have taken me 5mins to do when it took her almost a full hour first thing in the morning.

This is a typical day for me so even in a food service environment, we don't get breaks either. I think its a commonality with this whole industry. That and low pay.

[Gunnar]

the short answer is no. the long answer is, when you get your station down, you'll know when you can step out for 5 minutes and not screw yourself. I usually have gotten 2 breaks a shift in my jobs. I also didn't usually take em till i got comfortable enough with my station that i felt i was ready for any rush that may show up. If you have an employer that won't let you take a break, well......

[chef.ESG.73]

My experience is that it is very common for cooks not to get breaks even on 16 hour days. I can even remember when i was 18 pretending to go to the bathroom just to get out of the kitchen ...Even worse than not getting a break is cooking family/staff meal while the waitstaff/FOH managers eats it and we get to keep plugging away n the kitchen while they enjoy our cuisine. Maybe we get a bite out of the pan when they return a hour later as its lying on the dish table,. Just my experience

[eloki]

Here it's the law that for every 6 hr+ shift, you got a 15-30 mins break. If you don't take one, then get an accident, you may not get workers compensation because not taking a break "increases your propensity to get hurt". The employer may not be able to claim insurance too, since it's illegal not to have break. Bottom line, everyone has one.

[Sleepy_Dragon]

Break? What is this "break" you speak of?

Yeah, there's what the law says. And then, there's what people actually do. I am in one of the few kitchens here where all the cooks are salaried; we work 13 - 16 hours a day five days a week. We're allowed a fair amount of autonomy in our kitchen, but nobody takes breaks when there's work to be done. Given the choice between a break, and having service completely tank because we're not prepared enough, breaks go right out the window. Such is life for an ambitious self-driven lot!

That said, the smokers do manage them each day, and being one of the few non-smokers, I tend to go on popsicle/cold beverage runs for everyone, but again, it still comes down to getting as much done as possible as quickly as possible first. Nobody gets juice or soda or energy drink if I'm too busy, unless a server is on hand with a few extra moments to run to the store instead.

At the end of the day, we also all sit down to eat family meal together, table settings and all. So far, this has been the only restaurant where I've experienced this in my 4+ years of cooking. It's really nice, though I have to say it's awfully painful to get up afterwards and finish breakdown and cleanup!

Pat

[Phaedrus]

IMO, if you can't take a ten minute break in a twelve hour day, you're doing a crappy job of managing your time. This is 2009- the macho stuff doesn't apply. No matter how much of a stud you think you are, you're subject to the same physiology that everyone else is. Sure, breaks won't come on a schedule like you'd get in a bank, and pace of sales dictates when they are, but no one should ever work for 8+ hours with no kind of break. In the US it's illegal, for starters. You may not take your breaks but if your employer doesn't permit them s/he will land in very hot water.

There's more to being a pro than hangin' N bangin' all night.

[Just Jim]

It's not an issue of machismo.
It's wanting to work in the most efficient manner throughout the shift.
Given the choice, I'd rather work at a steady pace than to go all out, sit for 15, go all out, etc.
It's the same reason why on an opening shift I'd show up a half hour early and work off the clock.
It's so that I could get the work done with the least amount of stress.
I can easily work a full shift without a break.
My body rarely needs the rest unless it's balls to the wall all day long, which is rare.
It's typically an ebb and flow.
If my taking a break because I'm entitled, not because I need one, makes my job more stressful by backing up the work, it seems like an easy choice for me.
It's 2009, and people are legally entitled to breaks, and some people actually need one.
Maybe when I hit 50 I'll need them, but that's still a couple of years away.

[Rivver]

All my years of cooking I have never had a "real" break, nor have I seen another kitchen member take a break. Our breaks are completely different. My break along with others are "hey watch my station for 5 mins while I go get a smoke, then you can go get one" We do that about every hour, slammed or not.

[Sabbah]

I sneak out for a smoke after every rush. I've down that at every job I've had in the industry. In fact I usually look at the books and if I know we are going to be slammed I get the mise en place prepped, the soups and whatever else ready and sneak out before the rush as well. You should always be able to find a way to sit down for 5 minutes a few times in 16hr shift...