Don't know where else to put this so put it here.
Started my new job today at a local put the Three Lums.
Got to learn the menu in 4 days then im on my own.
Looking forward to it. Going to do me until college.
Good Luck, Im actually new to this site..but find myself in a similar position. Boss is moving me to his new (unopened) bar/restaurant and wants me to run to kitchen. I'm nervous, as i told him i dont feel strong enough yet. "you're gonna have to be" was my reply, so i stated i would do my very best. Any advice? i only seem to have trouble when tickets become weeds...as im sure everyone's problem is?
When doing a full rail of tickets, I'll drop baskets of fries.
I'll sacrifice a few cents of product to ensure timely service.
Mind you, I am speaking only of fries, and only during the extreme rush.
My 2 cents as far as "don't worry about measurements just drop it" etc in less words, is it depends on what station you are working. This is possible on fry station when weeded up as certain things can be re-fried. You can pull fries a minute early and re-drop if needed when weeded up. This is not good advice on saute or grill, however. I can't imagine dropping steaks without knowing an all day or starting pastas without knowing exactly what is needed.
I'm all for QC but weeds is not the time for perfection and idealized standards. 86 will happen in the weeds, don't argue about it. Think about how next service's prep can prevent that 86. An item will be missed on a long ticket and a special order will go out the standard way, accidentally. Learn to be better so these mistakes are kept to a bare minimum. Communication between the expeditor and between stations in these times is the hardest thing to do but it's the most important thing to do. Rapid, out of control movements only slow you down, steady and in control wins the race every time in the weeds.
Reminds me of a marine sniper motto: Slow is smooth, smooth is fast.
Slower, precise movements are ultimately faster than rapid and out of control.
My advice to myself as well as others who are in the same situation. Keep calm, always check what you need, find out as quick as possible your timing for things especially things used on a char grill. Communicate with your team (waiting staff as well).
Thanks everyone for the advice they have given. :) appreciate it.