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Kitchen Music - Page 2

post #31 of 80
7/12/03 at 10:09am
Thread Starter 
Peach , I just got a real bad visual . Scary dude , and the Twitty bird ! Ouch . OK , Ive got to listen to some Sublime realy quick to ease the pain I've just experienced . Later .
The two most common things in the universe are hydrogen and stupidity !
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post #32 of 80
7/12/03 at 8:39pm
Music ONLY allowed during PREP, is my rule in the kitchen. I myself prefer rock and roll when I am preppin but I am flexiable, and I am open to all styles of music except for RAP.
If staff gets to distracted the music is shut off, I have no time for arguments over music choices when it comes to a multi staff environment. The Food MUST go out, bottom line!

Hogan
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post #33 of 80
7/13/03 at 11:55am
Oh Hogan your so mean, hensforth ye shall be named "Hulk".
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #34 of 80
7/13/03 at 12:16pm
Kitchen music...............check this out...............

http://www.rathergood.com/moon song/

it made me laugh
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #35 of 80
7/14/03 at 12:36am
Since I lived and work in California, where a majority of kitchen workers are either Mexican or Guatamalan,we play Mariachi, Salsa and Samba music by default.
Protect the animals. Eat an activist
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post #36 of 80
7/14/03 at 9:43am
Please repost, the link is broken...
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post #37 of 80
7/14/03 at 1:02pm
Hulk Hogan.............just click on www.rather good.com

cheers
mike
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #38 of 80
7/15/03 at 4:58am
Hi Mike, still coming up error 404..?:bounce:
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post #39 of 80
7/15/03 at 10:48am
Try linking direct , must be your browser because soussweets found site through my link
good luck
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #40 of 80
7/15/03 at 3:07pm
www.rathergood.com
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post #41 of 80
7/16/03 at 5:46am
Thanks soussweets, your a diamond geezer.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #42 of 80
7/23/03 at 5:09pm
chefHogan


I agree whith you on that :chef: (music)

I'm a line manger and are head chef // GM let the boy's
blast the music as loud as thay can and it drive me crazy..

dont get me wroung i love music ..but it has it place..
and it not in the middle of my lunch rush:eek:
to life
I arise to met the day wa-wa
my face is turned from the dark of night to gaze at the down of day now whitening in the sky
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post #43 of 80
7/23/03 at 5:27pm
Thread Starter 
OK , it seems there are the kitchen police out there !
Just remember you police that you were once young and enjoyed working to the good tunes . **** , you probably lightened up and worked even better .
Believe me dudes , its a small bone to pay for a happy and well movin kitchen . Remember what we expect out of our workers and what we pay them ! Cut some slack , learn to relax , and it will all come back ! We can grow older but , we do not have to act different ! Clear skies and be yourself , Doug..................
The two most common things in the universe are hydrogen and stupidity !
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post #44 of 80
7/23/03 at 7:29pm
I do not agree. Music has it's place and it has no place in my kitchen. You are there to work for the money I pay you. It is NOT a privildge it is a JOB! You want music, wait till after work and hit the clubs, **** you might even get a dance or two. It drives me nutz how the younger generation has an attitude about work. It is really hard to find GOOD help these days, everyone wants a pay check and no one wants to really work for it. I do not mean everyone, but the majority for sure...
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post #45 of 80
7/23/03 at 7:35pm
Quite Weird???
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post #46 of 80
7/23/03 at 7:38pm
Thanks Mike. A good nick is hard to find. I can be mean but I like to call it organized focus. It tends to lead to better ends...
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post #47 of 80
7/23/03 at 9:24pm

weird indeed

yes,,,, delightfully wierd. thanks again for that one mike. chefhogan, i understand your opinion about a hard days work for an honest dollar earned, but in my experience music is an outlet for ones creativity and hunger for mental stimulation. sure, durring a busy and confusing function or rush there is no place for blaring music you can't hear over,,, but i don't believe there has been many days in any of my kitchens where music wasn't at least quietly playing in the background. im not about to pull fourteen hour shifts mindlessly repeating rote culinary activites without some form of outside stimuli. durring the morning it is always the local urban radio talk show and oldies(all of my day crew are three times my age) but when noon comes its time for some good ol motivating rock,rap,country,classical,jazz,blues or whatever else your crew needs to keep going. it is one thing to demand hard work,,, it is another to deprive people of basic motivational activities. you can't have a happy well oiled crew day in and day out without letting them enjoy themselves once in a while. my personal look on music in the kitchen comes down to this---- music is food for the soul, and without a soulfully cooked meal you end up with a rather bland plate.
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post #48 of 80
7/24/03 at 1:58pm
Hey Hogan, what did you expect from an Englishman, we are all a little odd.

Can I come & do some shifts at your gaff, but only if I can bring my deathmetal cds !!!!!!

heehee

pip pip
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #49 of 80
7/24/03 at 2:04pm
Soussweets, how wonderfully poetic, I guess your French half is possibly related to Baudelaire & your Scots to Robert Burns.

Personally im digging flight of the Valkyries in my kitchen, this has to be played very loud whilst wearing a tea cloth on ones head & doing a frantic knife ballet. But be careful to salt the floors first, my last commis had a terrible accident, we now call him Jane.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #50 of 80
7/26/03 at 6:56pm

ya ya

call me anything you whant ...but when it come down to the bottem line the custemer come first :D

so I'm the kitchen police :bounce:
hay i kind of like that :cool:

so you telling me if you staff keep messing up the ticket ...
because the music is too loud that you going to just pat them on the head and tell them...

OOOOOOOOO it oka we DONT need there business
or there money so we can pay the bill's and PAY you to!:confused:

and yes i do rember what it like to be young ...
i love my music and i love it loud :cool:
to life
I arise to met the day wa-wa
my face is turned from the dark of night to gaze at the down of day now whitening in the sky
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post #51 of 80
7/27/03 at 9:03am

Bouillon Soup and Mausoleum? Not!

I can see Hogan and Star on my line at lunchtime, with a dozen or two tickets, people piling in the door, Tom Waits blaring "Earth Died Screaming"....And loud music isn't used as an excuse for any screw-ups. The restaurant is so loud you just about have to yell anyway....
My staff thinks its entertainment, I think of it like gun-training horses....
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #52 of 80
7/27/03 at 12:40pm

Re: Bouillon Soup and Mausoleum? Not!

Been there, done that. The beauty of being a Chef is that you can run the kitchen as you see fit. I choose NO music, after work they can do what they like. When the staff steps into MY kitchen they do it MY way or its the highway. I am usually too busy in a kitchen to listen to the music if played anyways. If you got time to listen to music, you obviously do not have much to do? A couple dozen tickets is not that bad. I am used to 500 seat restaurants with more that 100 tickets up for a period of 6 hours straight.
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post #53 of 80
7/27/03 at 12:52pm
" If you got time to listen to music, you obviously do not have much to do? " to quote hulk hogan. this may very well depend on your perverbial ability to walk and chew gum at the same time-- between my restaurant and 35.000 square feet of banquet space we average 4-6 million a year just in f and b. all with the help of my trusty cd player and a very small staff.
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post #54 of 80
7/27/03 at 3:57pm
Thread Starter 
Hulk , your to busy to listen to music ? Come on dude we are chefs who's job is to be able to multi task . It does not matter the size of the joint you happen to be operating . Ive worked the big multi outlet hotel casinos as well as the mom and pop restaurants . Busy is busy and a lunch rush anywhere should keep you hopping . I have found in my career that kitchens with music flow much better than kitchens without . The ones without music are normaly run by people who live for that control thing and realy do not trust there employees very much . There can be no music played because I cannot trust you to do your job ? treat employees like children and they will act like children , treat them like adults and youd be suprised how many can realy act as adults and do there jobs well . Is this the way to build a good foodservice team ? I think not ! As far as my kitchens have always went and always will be is to work and listen to music at the same time . This gives the staff a better attitude which improves an employees perception of there job which in turn leads to better retention , less call - ins , and improved job performance . Oh and by the way , I do a better job when I listen to music also . To my power happy friends all I can say is
" LISTEN TO MUSIC , REPENT , AND THOU SHALT BE SAVED "
Later people , Doug.......................................::D
The two most common things in the universe are hydrogen and stupidity !
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post #55 of 80
7/27/03 at 4:20pm
To each there own. Every kitchen I worked in Europe doing my apprenticeship there was NEVER music, then when I came to Canada and worked at The Granite Club there was never any music, just busy bodies working hard. However I do believe in having a few beers while working the line, its all in how I was trained. So in short if music makes you work better than more power to you. Myself I have NO time in the kitchen to listen to music.
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post #56 of 80
7/27/03 at 4:41pm
Soltner and Girardet played classical during prep, so did Point.

The idea of 'My way or the high way" dosen't really get anything accomplised in multi-ethnical kitchens.Nor does a dime a dozen apply because of the lack of qualified help.

One of my Sous Chefs brings in music everyday to play on our CD,(only during prep)I find it elevates the motivation in the kitchen.After all...cooking is like dancing,rhythm is a key to getting in the groove on the line or during your mis en place.I hate the robot/metronome concept of a kitchen.

Let the arts flow,it's what we do.(everything in moderation of course)
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #57 of 80
7/27/03 at 5:37pm
Like I said, to each their own, as long as the work is done and the customer gets the best possible food for their dollar, thats whats important...
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post #58 of 80
7/27/03 at 11:14pm

beer good

hey there hulk,,,,, we might not share the same insight on kitchen music,,,,,, but ill sure share those beers with you:beer: later
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post #59 of 80
7/28/03 at 4:53am
Requsition a 12 is my favorite expression to the bar! :bounce:

Got to have a TUBORG or two! ;-)
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post #60 of 80
7/28/03 at 12:39pm

Tunes

In one way, I agree with the hulk. My kitchen, my rules!
In my kitchen, there is always music. Different things for different times.
When I make gumbo...Buckwheat Zydeco, Beausoleil, etc.
if I'm doing fajitas... Mariachi or Norteno
Italian means Verde or Vivaldi
Wolfgang Amadeus is good for a number of things.
When the house is in the weeds, there is just one solution...
TED NUGENT being played at "shut up and keep moving!" volume.
After the rush, some nice mellow jazz from the piblic radio station.
I once worked for a Holiday Inn. No music except for Muzak piped in to every space, bathroom included. I finally took a hammer to the speakers in my office! I hate oatmeal music! No edge! No soul! But, to each, their own.:cool:
If at first you don't succeed, get a bigger hammer!
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