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Butt Space in the Kitchen - Page 2

post #31 of 37
Thread Starter 

It's not that they are purposely butt bumping me, but it is just unavoidable a lot of times because it is so cramped. The other guy that is there (when he's around) is very petite/skinny..THANK GOD! If it was a fat person, I wouldn't even be able to move. When a fat person comes around to our station, I swear, I literally cannot move at all. I get trapped in until they move out of my way and out of the station. I think the pic is misleading. The three hips are kind of diagonal. There is no way all three would have fit straight, laterally.

post #32 of 37
Thread Starter 

More pictures of my cramped space. I thank God every day that no fat people work at the station. Usually I am by myself..but here are a couple of pics of a coworker who comes and butt bumps me  while we plate dishes.

See..when the drawer is opened and another person is behind, it's so hard to move around without butt bumping!

post #33 of 37

Miss Kim- it's called the "kitchen dance".  We professionals that have worked in this field for a long time are used to it and even pride ourselves on being good at the "kitchen dance".  From the tone of your posts, it sounds like you are just starting out in this field and have unrealistic ideas of how much room a person should have in their station.  As one of the other posters wrote, it is more efficient to be able to pivot on one foot or just bend and twist to do your tasks.  The pictures you posted look luxurious compared to the tiny, dark cramped places I've had to work in.  Working in a kitchen is not about cooking in a Martha Stewart production kitchen.  That is unrealistic.  It is about doing a difficult job that not many people can do and working in difficult environments that would have most people run screaming.  This is what makes us special.  This is what makes us chefs.

 

Also- it sounds like you have a problem with fat people.  I have worked with all kinds of cooks and chefs and some of the most balletic have been "fat chefs".

post #34 of 37

If you can open a drawer, stand IN FRONT of the open drawer, and still have room for someone to move behind you...then that means it is not a small space for a kitchen.

 

Or it means you are a leprechaun.

post #35 of 37

Why stand in front of the drawer? Why not stand to the side? I have worked with some fairly petite people before that work way too large because of how they work. Standing in front of the drawer rather than to the side is a perfect example. I have worked with some pretty fair size people that work small because of how they work. They stand to the side.

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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post #36 of 37
Thread Starter 

Cheflayne, we don’t hang out right in front of the drawer all night. We move around all over the place in our little cramped station. From one photo of my “butt-space-mate” standing in front of the drawer, you make the assumption that we are standing, working right directly in front of drawer all night? Most of the time, he and I are on opposite sides and “bump butts” when we need to pass each other or need to get something from the low boy.

 

Deborah, trust me..my expectations of the limited spacing in most kitchens, are very realistic. That is why I said, “I can only DREAM about working in a beautiful, spacious kitchen with all women (or we can throw in a couple of HOT guys in there), working in a calm, peaceful, SPACIOUS environment, listening to classical music all day. A girl can only DREAM lol.” That, my dear, means only in my wildest fantasies, as I am very aware of that in reality, it’s highly unlikely.  

 

And if it was something I couldn’t deal with, I would have walked away from the industry a long time ago. Most of us have a thing or two that we are less than fond of in our careers. No matter how much we love what we do, there is often something we would change, if we could (then there are those that absolutely love EVERYTHING about their job..but I think it is fair to say that most of us fall into the first category). And I was sharing my stories with fellow cheftalkers, hoping to hear their stories of similar experiences…that is one of the things cheftalk is about, isn’t it?...to share stories with folks working in the same industry that only we can relate to and understand, and learn new things as we listen when others share their experiences??

 

And I don’t have a problem with fat people. Heck, I am fat myself (small framed, but still somewhat fat). But if my butt-space-mate was a huge 500lb person that blocked the entire space, took forever to move out of my way so I can get by, or as Greg’s former coworker did, knock my utensils down every time he passed…then YES…I would have an issue with that. It directly affects the work flow.

post #37 of 37
Quote:

And I was sharing my stories with fellow cheftalkers, hoping to hear their stories of similar experiences…that is one of the things cheftalk is about, isn’t it?...

 

 

Or at least used to be...

but I fear of late its become a place where even new posters seem to feel

comfortable with speaking directly to the OP rather than the post itself, often making

snap judgements and proceeding to "dress them down"  in acccordance with

their own opinions/beliefs, rather than as a helpful "correction"  pursuant to commonly

accepted culinary principles or even unwritten "kitchen-law", often resulting in the OP or

other repliers being suddenly put in the defensive. I'm just sayin.....seems subtely more

prevalent these days.

 

I still say the kitchen depicted looks more or less "typical" the trouble that I...personally have

had in cramped common-use spaces like this, whether the person is..... well, "dimensionally challenged",

or of more normal proportions, is when they dont LEARN the "dance", whether due to ignorance  or defiant

refusal.... they just go about their business, seemingly oblivious to anyone else needing immediate access

to (currently) "their" space. It slows everything down, disrupts the flow, and just makes for tension

from sink-to-stove. A well run kitchen, even when full of working personnel,  really is like a symphony,

working in unison, to produce the intricate culinary harmony that we all have come to ....blah blah, oh

never mind this is starting to sound cornier by the second. tongue.gif 

 

 

 

 

 

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