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Apprentice chef

post #1 of 2
Thread Starter 

I have just started out as an apprentice chef and I have been at it for no longer then 5 month's, I'm wondering if there are any proffesional chefs that can give me an idea of how busy it gets because right now I work in a bar and there I never get more then 3 orders at a time.  And some tips would be great as well.

Thanks.

post #2 of 2

I would say that 4x as busy would not be uncommon nor unheard of. It is pretty hard to actually say though because it is all relative depending upon menu, size of staff, and many other factors.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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