Awesome advice is awesome!
btw - Forget about the mother sauces. you won't be doing them.
If you ever find yourself without a task or are waiting for a new one:
- grab a sanitizer bucket and start cleaning!
- sweep the line (without interfering with the cooks)
- change the sanitizer buckets on the line (bring a fresh one up.. then take the old one back) start with the Lead he'll appreciate it and let you know how to handle the sous and chef! (wink / wink)
- ask the prep cooks if they need a hand - don't get dupped into doing their work though - don't accept a new task, just offer to help finish the one they are working on! (you'll learn more and get taken advantage of less)
- if the dish pit is under the suds go back and bust a few...
- have a spare white coat just in case... or black as may be at the restaurant. (I prefer black - but whatever)
- have sharp knives but also smart knives... just as many as you need ... fill the rest of the pockets with professional gear ie. therma-pen, plating fork (chopsticks), plating spoons, peelers, etc. what ever the place uses.
- make sure your hands are clean and you have the right footwear! (call and ask what style of dress and footwear is appropriate a few days before you show up, it might seem odd/awkward but it is a sign of professionalism)
- have some burn gel packs in a pocket... but use it discretely.
- have a band-aid and rubber glove handy, ones that fit you. cargo pocket pants are awesome! (use discretely)
- have some advil - lol lol lol Keep on going robo-student!
- keep your eyes and ears open, follow the lead cook / sous chef / chef at all times...the other cooks you'll have to use your judgement. (remember you might be a threat to them)
No matter what you think or know... you must act in the best interests of the restaurant!
If you have more questions post em up fast.....
New years kicked my ass so i'm going to bed but will check again before my next shift.