Any more franchizes that are based on that?
But how boring/bad is it?
Sounds like where I work...lol.
This is along the lines where my questions would lie. All of my cooking experience lies with these types of chain restaurants. I have worked in most all positions in the store over the years, but would I be able to transfer this experience to a fine dining more professional restaurant?
Wow there is a lot of positive feedback on here. I have worked in kitchens for three years and just recently have had the opportunity to start working on the line. For years I feared that It would be to hard and strenuous to work on the line but the day I jumped on I was hooked. I get a rush when tickets are piling up and a stupid grin to match it. I love the feeling of putting the plates together and sending them on there way and this makes all the hard work completely worth it. I have A LOT more to learn and I cant wait.
I actually miss working on a line sometimes, now that i am not in the restaurant world anymore... mind you I don't miss the annoyances that come with being on a line especially when the other line cooks do not share the same work ethic that I have..