New Posts  All Forums:Forum Nav:

Drinking in the kitchen - Page 2

post #31 of 35

Steel,  don't understand the opposition to drinking water on the line....I can understand not eating on the line, or drinking soda, tea, coffee, etc (might mess with your palette) but water? Especially if it is in a proper, lidded cup so it can't spill or contaminate the line. What is the issue? 

 

I think proper hydration is essential to maintaining health...is it not? No offense, but that business about not drinking water to keep yourself from sweating is nonsense. If your body is purposefully shutting down your sweating mechanism then then that means you are dehydrated (your body is holding on to fluids for dear life). 

 

This sounds like...no offense, again....an outdated viewpoint. To me, not being allowed to drink water on the line would be comparable to your examples of "19th century" thinking. I can tell you, but a little cup of water every 30 minutes is not going to keep me hydrated, especially during service. There are times when I don't drink enough water (before and/or during service) and I start to feel sluggish and get a bad headache. Then I know I am getting pretty dehydrated. 

 

 

post #32 of 35

Someday, I do not take offense to anyone's opinion. This has been the subject of many discussions, in many different places: at the school where I taught it was the biggest problem because if you're not consequent in your policy the students will find ways to get around it: the water soon became "flavored" water, then it became juice, then coffee, then coffee and a snack... we had to be strict - no consuption of anything, no hand-to-mouth contact. There was a shelf by the door, and everything, including back packs, water bottles and snacks had to be left there. In the end it's the individual chef's decision. Mine is as stated. No one has ever complained, nor fainted, nor expressed any concern. I once worked in an old Caribbean resort where there was no ventilation, no air conditioning, and only hot wind to "cool" you down. I did not suffer from dehydration, but once had a severe spasm from lack of salt - drank too much water, and did not replenish my system with salt!

In the end, if each individual can be reasonable, there is no problem. It's only if the policy is abused and it gets out of hand that you have to clamp down. You know the old saying: give an inch, and they'll take a yard...

As far as rehydration goes, i do think we are overdoing it. Sorry, I think it's a bit of a fad, with people running around with water bottles all day. just my opinion.

post #33 of 35

One of the things I hate the worst is we have Cajun blackened on our menu as a prep option. My boss will not allow me to take it off the menu, so I actually have a painter's mask that I wear when I have to blacken something. Thankfully that stupid trend seems to be going away, but I can't imagine what breathing that stuff does to you. The waitstaff wants to know why I complain about it, and I have to tell them it's like getting pepper sprayed evey time I have to do it. And we have a good ventilation system. A pox on Paul Prudhomme for coming up with that one! Cooks everywhere have been suffering for it ever since. (Hey, can you put some hot pepper and stuff on that and burn it for Me? Sure, why not. Some spicy charcoal ought to taste real good on that sushi grade tuna...) 

post #34 of 35

No we don't.  For most places, we have the municipal authorities telling us to install tempered make-up air, washrooms within 50 ft of the work place, etc.

 

But many places still operate in total ignorance of these laws.

 

Why?

 

Because the customer doesn't see it.

 

Me?

I conduct baking and chocolate workshops in my kitchen.  I'm proud of it, and want people to see it.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #35 of 35

Ooops, something went wrong with that post!..........

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs