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post #31 of 33
In the nicest way possible: it happens. I barely feel burns anymore because it happens so much. That's just part of the industry.
post #32 of 33

Kitchens are dangerous places. Lots of very sharp knives, heavy duty machinery, and hot pans and oils. It is often a balancing act between speed, efficiency, and safety.  It is not uncommon to not wait for oil to cool. You are also an adult and if you aren't comfortable with something because you think its too dangerous, you should say it. I've had a new person say they weren't comfortable taking out hot oil, and i was fine with that, i did it myself. And during the winter when there is ice on the ground, i wait for it to cool. I mean, you knew it was hot, you knew if you spilled it on yourself it would burn. You have a better idea then he does at your own competence at carrying a heavy container of oil without spilling any on yourself. If you stay in the industry, you will get burned more. You'll be lucky if you don't cut off part of a finger.

post #33 of 33

As you can see from the replies, this business can be tough.  You're going to work with and for some not "nice" people.  Myself as a chef/boss, I have a little more compasion for my employees. They're like family to me, and I want to do everything in my power to help them.  But you will get cut, burnt, have bruises from oven doors and walk-in coolers, etc.  Chefs, managers, servers, dishwashers, other cooks wll curse at you, talk shi* behind your back and to your face, not say sorry and will probably laugh when you get hurt.  It's not just in kitchens, it's everywhere.  But if you truly love cooking and the kitchen, it will all be worth it!  GOOD LUCK.

 

 

  I don't know where you, but DEPENDING on how bad the burn was you would have been sent to Urgentcare and filling out an accident report (I work for a medium size company).  As someone said before, take care of it and make sure it doesn't get infected.  

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