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Going to the Dark Side

post #1 of 5
Thread Starter 
Hey, it's been a couple of years since I've posted--I'm not sure why, anyway: Hey everyone!
Here's the funny part, I've recently accepted an FOH Management position after being on the line for 10 years. I basically did it for the money and to try something different. I'd like to from anyone else who has made the leap and could give me any useful advice.
Thanks!
post #2 of 5
Don't do it!!!!!!
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
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"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
Reply
post #3 of 5

Do Some Good.

Congrats! Just remember from where you came. The best FOH people I have had the opportunity to work with had a good foundation in cooking. Maybe you can use your new position as an advocate for the kitchen staff, and bring more experience and communication between the front and back of the house. I hope that this position helps you realize a new perspective on your foodservice career.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply
post #4 of 5
Good move skitty as you can always go back to cooking again .
Change is one of the rules of life but like peach said remember where you came from and do some good .
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #5 of 5
DO IT!

The more FOH people there are who know and understand food, the better the restaurant business will be. And you'll be on your way to becoming a GM who has a clear view of the whole.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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