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..
I'm enjoying my first experience as a line cook and I'm having the time of my life. My motto is "if you can lean, you can clean". I am training with seasoned line cooks and these guys run on auto-pilot when tickets come in. I mentally applaud their motions and movements and everything is place precisely where it'll be viewed as an artistic expression. I have my moments, too, where I'm tossing salads, making "everything" omelettes and today, my first, on-the-spur caramel/coconut flan for dessert. I had to whip up 30 of them within 45 minutes and get them in the walk-in to chill. I had to bake off potatoes, make sure the line had it's mise en place before I went on break.
I knew when I returned from break, I would have to check on the jacketed potatoes I put in the oven, make sure all salad prep was available and ready to go, fix lunch for 12 to go on the second floor, from soup to nuts. Everything must be ready BEFORE it's time to party, because when the tickets come in, it's party time.
I love going to work for the first time in my life and this is my second career! Viva la Culinary!
...oh yeah , if your not happy don't wait, CHANGE RESTAURANTS immediately !
can not stress this enough, if your not happy its because the food is boring. GET OUT NOW.
Food is amazing, cooking is a rush and food is amazing. find the menu you respect and work to make that perrrrrrfect.
Line work is great, the mind turns off and the body knows whats best. Designing menu's is great (that's my main job) but line work is a thrill (that's why I took a second job)
I have been in the food industry for 27 yrs, I have worked in everything from fast food, 4 star, and family owned restaurants/bars. I have waited tables, bar backed, bounced, worked on every station in the kitchen including expediting. I started as a dishwasher/bus boy at age 19 in a Greek family restaurant/bar and worked for them for 4 years. It took me a yr and ½ to become a cook. Since then I have managed 4 kitchens and worked under 3 chefs. I am currently working at a retirement home. If you love a fast pace job with a lot of stress and can’t see yourself sitting at a computer all day, love food, team work,(if you have a good working team), and long hrs, than this is a job for you. I no longer look at it as a job but a career.
Now or the complaints.
#1 Pay sucks. I make just enough to get by and I don’t own a car or cell phone to make payments on. I live alone and have no children to take care of. I have maxed out at $10 an hour and this is what I was making 15 yrs ago.
#2 The industry has been flooded with low wage none English speaking people that take away the possibility to get a raise, (in America). I actually worked at a BW3’s that the head cook told me.” You work here now, you need to learn Spanish.” I told him that he lives here and he needed to learn English. I lasted 8 months.
#3 I’m going catch heck for this but when I started cooking, the kitchen was all men. Since the incorporation of women I have seen the stress of what has to be said around fellow co-workers and have lost a head chef due to rumors of relations between he and a cook. This was not true. I have also come to see that = pay does not = work. Most from what I have seen is the male does all the heavy lifting, (garbage, fryer oil, stock), and the female does not. I know this is not everywhere but I have seen a lot of it.
#4 Most places are under staffed and work with a skeleton crew. Time requested for being off work are hard to come by.
at those type places, you're only warming premade food. I'd find it horrendous and mind numbing. Most of that stuff comes from the corporate and is only finished on premesis.
And working the line in a real restaurant is no picnic either. Long hours, no holidays, 140 degree heat, breathing fumes, burned raw fingertips, aching feet, aching legs, super high pressure especially when you're "in the weeds" and the tickets keep coming. Abysmal pay. Managers that want to cut every penny but still have the same quality. Having to deal with fad diets, having to deal with bubbleheaded front of house that promises something that you're 86. And that's not even counting accidents such as 2nd degree burns, cuts or broken fingers. It is NOT what it looks like on TV or how the tv advertised schools portray it!!!
That being said, most of us wouldn't trade it for the world