Differences between day shift and night shift

[culinarian247]

You know in the midst of all of this I forgot to say one thing:




WELCOME TO CHEFTALK, BBD!!!!!




Careful, BBD, what you say to my mom.

[ChefClayCollins]

The restaurant that I work at is only open for lunch Fri, Sat, Sun. I love the week days when I get that couple of hours to myself, between the craziness of my house and the craziness of service time. During the week I am calm and gratefull for my peace time, then on the weekends, I walk in to:

"Were out of Diced tomatoes!"
"The dishwasher called in sick, and no one can work!"
"The grease trap backed up and is coming out the sinks, what should we do!"

In my mind the perfect job is a dinner only house that everyone respects each other, and everyone respects my alone time.

[IronChefATL]

"In my mind the perfect job is a dinner only house that everyone respects each other, and everyone respects my alone time." - chef clay

Hey I work at a dinner only place! Hey everyone respects eachother too! There is no day shift for the night shift to fight with.

[ChefClayCollins]

BigboyDan:

Suzanne

You can work for me anytime; I'll pay you well, two paid weeks off in August, no Christmas, paid leave for Chef education advancement, Bragard jackets, personal equipment allowance, copper kitchenware, quarterly bonus for labor and food cost, personal choice of Sous, ads in local paper highlighting your menu and recipes. What do you say?


By the way, 1st shift rules too. Now, about those bakers...

Would you PLEASE call my boss and tell her that I am grossly under priveledged. I don't even have a personal equipment allowance! I feel so.......violated.

[stacland]

Days or nights....done both.....liked both....really depended on where I was in my life. Worked nights for most of my 20 plus years in the business but now that I'm over 40 and married, it's kinda' nice to be at home at night with the hubby....he's got the bomb daytime job in his kitchen too. I've always thought you should walk a mile in someone else's shoes before you assume there job is easier. And it is always good to have as many of your people as possible crossed trained. Hey, that brings to mind a question.....should the higher paid positions in a kitchen run by a KM be expected to do lesser jobs to save on labor? I say yes.....the guys making the big bucks should do whatever I need them to do......can't expect the dishwashers to grill but why shouldn't the grill guy wash a few dishes at the end of the night, if he wants hours? What do you think?

[chef1x]

I TOTALLY agree. Some might think this is a 'waste' of talent, but I think it's a good way to stay in touch with the business.

e.g. at the charity kitchen where I volunteer, I stood next to a woman who had just lost her job from a very large financial firm, and while we chatted, we peeled about 100# of turnips. I haven't done that in a while and it felt great! She had been a high-earning corporate type but was not too proud to peel mire poix!

I make a habit of showing the new people how to mop a floor; far as I'm concerned, if you can't mop a good floor you probably can't cook! Now, I don't pick up a mop as much as I used to, but I do generally wash a full sink of dishes all the time. I use it as my thinking and meditation time. Well, right now I'm still unemployed, so you better believe I'm washing dishes every day!