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Once upon a time there was a brilliant chef on this site.

He always answered questions like yours with great math as well as advice to back it up.

Sometimes he made the OP angry as he assumed if said OP was REALLY a hospitality pro the OP would have developed a thick skin (something that can make or break you).

His name was Pete McCracken and sadly he was called home (followed that brite white light to the great kitchen in the sky).

He is sorely missed...not only for his great PROFESSIONAL advice but also his dry sense of humor.

Pete left a legacy of great advice on Chef Talk.

My best advice to you is to stop the childish panic attack and search out his advice.

Use the advanced search feature and everything you need to know will be there.

mimi

Here's to ya, Pete /img/vbsmilies/smilies/drinkbeer.gif.
 

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Alex.
By the time you walk into the venue for an event the quotes have been accepted and the contract is signed and the check has cleared the bank.
No way would I refund one dime unless there was some sort of disaster concerning my services.
Plus I require all the money up front ... half when the contract is signed and the rest 2 weeks before the date.

Do you really believe that the financials are NBD?
Unless I make a nice profit I won't accept a job and I would not accept a job unless my food and service are up to par.
To run this type of biz without a solid knowledge of how and why we figure the quote is just begging for failure.

mimi
 

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One more comment and I will shut up (maybe;-)

A private chef deals with quotes routinely as part of the job.
Of course everyone has questions now and again and being helpful is what we do on this site.
Service with a smile.

Just sayin' ya know?

mimi
 

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@AlexTheChef .... I see by your pix (and a few of your previous posts) that you work the BOH someplace.

Just one question.

Assuming you are employed in a kitchen owned by someone else (otherwise you would be Alex the homeless guy ;-) ....who keeps their eye on the P&L ?

Because I am of the school that considers a chef only a cook until he/she can run a kitchen to make a profit.

And since you don't seem to care about profit when it comes down to your side jobs.... who is minding the money at your FT job?

Just wondering....

mimi
 
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