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Belly Up....

post #1 of 11
Thread Starter 

Well....The news just came in. Just when things were starting to get good.The restaurant I'm at is belly up. ughhhhh I'm so freaking heartbroken. I just REALLY don't think I'm good enough to get hired anywhere else, this was a great place to start and learn. what to do what to do.....nashville chefs, anyone? 

post #2 of 11

You got hired there, right? So why wouldn't some other place hire you? I am fairly certain that isn't the only place in the world (or Nashville) that would hire you.

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 #3 of 11
Thread Starter 

Yes they did, but this was my first big girl SC job, and the place was only 30 seats. I don't think i ever had more then 9-10 tickets in the window at any given time. Even then i was on the thresh hold of a minor freak out. Iv gotten better quicker, ya know learning the ropes but finding anther place that small willing to take on a still wet behind the ears sous. ek! 

post #4 of 11
Maybe it's time to take a step back. Find the best restaurant that will have you and play line cook until you're ready for high volume. Sean Brock just opened a husk in Nashville, maybe look there
post #5 of 11
Thread Starter 

Your right, but I'm afraid i might be cursed!! lol This is the second place in a row iv worked at that has shut their doors shortly after i was hired!!! 

post #6 of 11
You're not cursed, its the restaurant world. Keep working at it.
post #7 of 11
A real curse is when you find yourself working at a crappy, miserable places that refuses to go out of business!

My first sous position sounds a lot like yours, in terms of volume. I went from that that to an 80 seater (plus bar) that would usually flip three times. Lots of pans. It took a couple of days to adjust, largely because I didn't have the time to worry about it.

You'll be fine. Keep us posted on the job hunt!
post #8 of 11
Thread Starter 
Well, everyone wish me luck. Staging at a place on Broadway that does up to 200 covers a night. Ekkkk!! The excitement is stupid crazy right now!!
post #9 of 11

You will do fine. 200 covers just means more people in the kitchen. No biggie. When the tickets start to fly, just remember "this too shall pass". During a rush time accelerates in your mind. Take deep breaths and recenter yourself. That 15 seconds to accomplish a task, that seems like 5 minutes, is really just 15 seconds and nobody died. We do this because we love it, powering through a rush provides a deep sense of accomplishment, and because we are warriors. You will do fine.

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 #10 of 11
Right on, good luck!
post #11 of 11

You'll be fine.  In my experience volume scales.  As Cheflayne says, more cover usually means more bodies on the line.  You can only be so busy and one person can only touch so much food per hour.  It may be a bit of an adjustment but you'll adapt.

"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
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