[Gunnar]

the fun thing is once you get it all together and learn to flow with the orders you'll look back and barely remember how you could have been so inefficient and unorganized. untill you do something else for six months and then get tossed back on a line in a new kitchen and have to learn to flow with that kitchen

[leeniek]

I agree with everything that's been said here, and it's true.. once you've been doing it for a while it will come naturally to you.

[BryanJ]

screens? wow. that would be nice. i havent seen a ticket in four years, and havent used a screen since i was 15 years old at dairy queen.

everything is call-outs; you have 20 strips with 4 temps coming with 6 chickens and two hangers and a pork, oh and by the way, one of the mid rares wants no salt and the well wants sauteed mushrooms on the side. oh and pick up a grilled chicken breast for the caesar salad.

repeat it all back and hope you can keep it straight while hes ordering and firing more, and you have to coordinate with 5 other cooks making other things...

yeah that sucks.

just keep workin on it man. youll either pick it up or you wont. and if you dont? servers make good money...

[pembroke]

Originally Posted by leeniek

I agree with everything that's been said here, and it's true.. once you've been doing it for a while it will come naturally to you.

All this time I thought I was born a master chef! LOL, it's hard to remember sometimes how difficult it is to get started in this biz!

[BillRchef]

ok...your not gonna` want to hear this, but here it goes anyway. My first bet is that you liked the food industry and then wnt right to school thinking you`d get a good start there,but it`s still not too late. nothing will teach you speed like " jumping in the tank and bustin` suds"...they`re is no such thing as a slow dish washer(at least not in my place) you`ll learn multi-tasking there too. washing dishes & pots, sweeping, mopping, then prep and cleaning up after the chefs.
I know this sounds demeaning, but it`s not ment to. I`ve mentored many chefs, soux chefs, and even an exec. chef or two. working the line IS TOUGH....it takes a few years to get it right.
no matter what move you make next, I`d like to hear about it. I would truely like to help. Bill

[romi]

Working the line can definately takes its toll on your spirits. I've learned to never take things too personal but always take things seriously. If ever you do find yourself in the weeds always remember to breathe, this will help you to stay focused and keep things in perspective. Cheers