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How did your V-Day go?

post #1 of 17
Thread Starter 

My sucked donkey balls.  Literally one of the top five monkey fucks in my entire cooking life.  I don't even have the strength to go into right now, just wondering how it went for everyone else.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #2 of 17

Spent the night at home with the wife. First time in 15 years!  #GolfClubLife

post #3 of 17
Generally painful
post #4 of 17
Slow. Today was busier, got whooped today
post #5 of 17
First time in a long time I didn't work. I'm on at a restaurant that's not open yet, so just waiting. Don't have a GF/wife so it doesn't matter either way.

However got a text from a former co-worker. I guess they had a few rechauds setup next to each other and one flared up, causing them all to flare up and set off the sprinklers 5 minutes into service! So don't feel too bad about your shitty service...

Here it is;


post #6 of 17
Thread Starter 

FOH at the place I work sucks.  Yeah, I realize FOH sucks everywhere but this is about as bad as I've ever seen in a decent restaurant.  People are sat whenever they come in and order as soon as they're menued.  Serves table hop until they have 25-30 to ring and then to the computer.  We routinely get a hundred covers rang back in the space of seven or eight minutes.  Then they all eat and leave at the same time and the cycle is repeated.  A hundred orders, then radio silence, then another hundred, so on and so forth til we run out of people to serve.  Plus we have a lot of nOOb servers that are constantly ringing in things we don't have, stupid things that don't make sense, ringing in stuff that's an obvious upcharge (eg double protein in a pasta) without any charge.

 

BOH isn't much better.  The chef let the prep/day guys just walk out at 2:01 with zero prep done.  Nada, zip.  We did the biggest non-Easter/non-Mother's-Day since the restaurant opened with mise that wouldn't have got us through a slow Monday.  Completely fucking retarded.  We had a four features but no one even saw them til the first one was rung in.  That's right- no one on station even knew what they were or what went in them.  Nothing was really prepped and no one could cook one til the chef got around to showing them.  Mind boggling. 

 

Couldn't find any spats, no tongs, out of sheet pans, all the half pans in the freezer, not enough 1/6 and 1/9 pans to set the line up; I'm going through the cooler and emptying up pans, scrubbing/running them through and taking them out of dish to put food in them.  During the rush.  Which started two hour early.

 

All in all it was a clusterfuck of epic proportions.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #7 of 17
Quote:
Originally Posted by Phaedrus View Post
 

FOH at the place I work sucks.  Yeah, I realize FOH sucks everywhere but this is about as bad as I've ever seen in a decent restaurant.  People are sat whenever they come in and order as soon as they're menued.  Serves table hop until they have 25-30 to ring and then to the computer.  We routinely get a hundred covers rang back in the space of seven or eight minutes.  Then they all eat and leave at the same time and the cycle is repeated.  A hundred orders, then radio silence, then another hundred, so on and so forth til we run out of people to serve.  Plus we have a lot of nOOb servers that are constantly ringing in things we don't have, stupid things that don't make sense, ringing in stuff that's an obvious upcharge (eg double protein in a pasta) without any charge.

 

BOH isn't much better.  The chef let the prep/day guys just walk out at 2:01 with zero prep done.  Nada, zip.  We did the biggest non-Easter/non-Mother's-Day since the restaurant opened with mise that wouldn't have got us through a slow Monday.  Completely fucking retarded.  We had a four features but no one even saw them til the first one was rung in.  That's right- no one on station even knew what they were or what went in them.  Nothing was really prepped and no one could cook one til the chef got around to showing them.  Mind boggling. 

 

Couldn't find any spats, no tongs, out of sheet pans, all the half pans in the freezer, not enough 1/6 and 1/9 pans to set the line up; I'm going through the cooler and emptying up pans, scrubbing/running them through and taking them out of dish to put food in them.  During the rush.  Which started two hour early.

 

All in all it was a clusterfuck of epic proportions.


I am not making this any less then it was, but........that which you wrote seems like typical kitchen life on a typical day. So?

post #8 of 17
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 


I am not making this any less then it was, but........that which you wrote seems like typical kitchen life on a typical day. So?


It's a matter of degree.  If every kitchen I worked in was like that, and every day, I'd have quit the business 25 years ago!  If it's always that way for you you have my sympathy! 

 

On the other hand, this is the only kitchen I've worked in for a couple decades where I'm not the chef (just a cook while I finish school).  At least when I'm in running things the BOH is organized even if the FOH isn't.  But the FOH idiocy here exceeds belief.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #9 of 17
It was great! I handed the reigns to my sous chef and went to ride go carts with my family and friends then yesterday took my sweetheart target shooting! Super fun and well earned weekend..
post #10 of 17

I started doing prep at a new "Italian" restaurant earlier in the week.  After the first day in the kitchen, I knew I was in for trouble when they were putting everything in plastic bags, didn't have any saute pans, sheet pans, containers, etc.  One of the owners went blind with rage when I questioned why we were not dressing our salads or why we were using a microwave (Chef Mic) for no less than four menu items.  Long story short, it ended up being a bunch of home cooks using oven mitts and putting curly parsley sprigs on everything.  They were extremely defensive when I suggested that they shouldn't be washing lettuce in a sink that had just been used to thaw chicken without cleaning it first.  They pointed to the Servsafe papers on the wall.  I brought attention to the lowboy holding at well above 60 degrees.  I pointed out that the steam well needs to be filled... with water to generate steam.  I showed them that the cheap whisk they were using to make whipped cream was flaking metal off into the cream.  However, they did have an amazing pasta extruder, and I was basically fantasizing about working more with this lovely piece of equipment.

 

A couple days before Valentine's, they ask if I could work Friday.  I'm part-time, so I say "Sure."  On Friday, they ask if I could work Valentine's night.  "Sure."  The morning of, they ask if I could switch schedules with someone and come in early instead.  "Sure."  I proceed to make hundreds of damn ravioli with a sub-par pre-cooked lobster/shrimp/cream cheese mixture.  It's not the best filling, but I feel like I'm making a little money and getting practice.  I need the job.  Plus, now that the night is free, I can cook my girlfriend her favorite dinner chicken and dumplings--we don't go out on these kind of occasions both being in the industry.

 

Sometime throughout the day, I am told by one of the kitchen managers that I need to buy and then wear a beard net.  I tell her that it is ridiculous.  Why is this the first time it is being mentioned when I have been interviewing with the various owners for the better part of a month?  Besides, I had observed her and an owner prepping without even restraining their hair.  Double standard.  I make the number of ravioli needed and another owner asks if I could stay late.  I tell him that I have plans and can only stay an extra 30 minutes.  He asks if I could knock out another 100 ravioli.  I do this and let yet another kitchen manager know I'm clocking out.  I come in the next day, and immediately one of the owners tells me that I am not a team player and should have stayed even longer.  They fire me for not wearing a beard mask.

 

I tell him that the kitchen has serious problems and that for a very small restaurant with ample management, there is no leadership.  He tells me that I will never make it in this business and that I need to stop arguing.  He says that I am asking him to break the law if they allow me to work without a beard net.  I tell him, it's a half a point deduction, and if I see the inspector coming, I'd put one on no problem.  I tell him that the government is not a small business owner's friend, and that the health department is not a small restaurant's friend.  No one makes any eye contact as I tell them that it is unfortunate things didn't work out and good luck.  I contemplate doing something hateful or at least knocking over something annoying to clean up but don't.  Karma is slow but inevitable.

 

Sorry for the rant, but it actually made me so angry I just became kind of sad, too.  I hope all y'all had better ones.  Or at least heard a good joke or two.

post #11 of 17
Thread Starter 

Sounds like a crappy place, PovertySucks.  Your name is right- poverty does suck, and sometimes you just need a job, any job. Hopefully you'll find something better soon.  That place doesn't sound like it will be open in a year anyway.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #12 of 17
Quote:
Originally Posted by Phaedrus View Post
 


It's a matter of degree.  If every kitchen I worked in was like that, and every day, I'd have quit the business 25 years ago!  If it's always that way for you you have my sympathy! 

 

On the other hand, this is the only kitchen I've worked in for a couple decades where I'm not the chef (just a cook while I finish school).  At least when I'm in running things the BOH is organized even if the FOH isn't.  But the FOH idiocy here exceeds belief.


As you see by other responses, it IS THAT WAY in many places.

I would offer that YOU are the lucky one to have worked in a place for 2 decades and not be exposed to this crap.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 


As you see by other responses, it IS THAT WAY in many places.

I would offer that YOU are the lucky one to have worked in a place for 2 decades and not be exposed to this crap.

 

I think we've all been exposed to it to a degree.  Over the last 25 years I've worked in a couple of dumps and some really great kitchens.  I've worked dish (back in the early 80's actually!), fast food, hotels, fast casual, fine dining, etc.  I'd say that in my experience all the "crap" I described is the hallmark of a restaurant that's simply not very good.  It's hard to consistently offer quality food and service in an environment like that.  And aside from the paycheck why else would anyone do this job if not for love of food?

 

You're right, to a degree.  Like I said, I've worked in some truly horrendous kitchens in my life but I've been fortunate to spend about 15 years with the same company (although cheffing different properties).  They're not really a chain either which is nice.  Maybe I've been spoiled by basic competency up til now.

 

In any event I'll be done with school before long, then I'm on to greener pastures.  I'm just getting too old to deal with such a clusterfuck every day.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #14 of 17
Thread Starter 

BTW, by your words I think we may have a misunderstanding- I have not been in this restaurant for 20 years, it's only been open for a few.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #15 of 17

We did pretty well considering the were at maximum sitting in a snowstorm. We lost around 9 reservations due to the weather, but we still managed to keep a nice healthy workplace a good way through both days. To be honest it was almost uneventful, how the seating worked out there was a lot of standing around and waiting but when it hit it hit hard.

Boss wasn't pleased that we didn't break a record, but screw it. It wasn't too bad for negative temps and drifting lake effect snow. >_o

post #16 of 17
Flawless. Turned over 350 with only one plate coming back... "the meat is bad" "Our apologies sir, the tenderloin was butchered in house this very afternoon"... The gentleman had swordfish instead and was apparently pleased. smile.gif Possibly one of the smoothest services I've worked like, ever. Felt good! Sorry to hear phae
post #17 of 17

My Valentine's Day was super smooth, ... but then I was not working. Instead I was sitting on a beach In Nicaragua watching the sun become an orange ball before it dropped into the Pacific Ocean and turned the sky into streaks of dreamsicle orange and fuschia.

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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