[linecookliz]

So, a week back the owner asked me if anything was going on in my life. Basically, asking what happened to my positive and fun attitude. Now I just feel lackluster. I made a list of why I am frustrated with this restaurant but also why I like working there and what I still can improve upon. I am having second thoughts about sharing it because I have only been there for 3 months, and professionally cooking for 5 months.

So, I suppose my question is - should I hand it to him or should I just follow the rules? How would you feel as an owner if a new employee handed you this list?

I don't want to come off as if I know everything because I sure as hell don't, but at the same time I don't want to keep feeling lackluster. Most of the restaurants in Sacramento, CA want 1-2+ years experience in a kitchen. It is hard for me to find a cook job at this point.

Here's what I put:

Concerns/Frustrations:

-Serving 2 day old, dry brisket. 

Solution: Fried brisket cubes tossed in BBQ sauce to serve as an app. (Saw it on bar rescue, lol.)

-Cooks not tasting the food.

-Salty chilli. No one whom works here likes it. Should be a sign. Not trying to be an asshole.

-Mashed potatoes. Fresh garlic + garlic powder do not taste well together. It ruins fresh, beautiful food.

​-* Lack of cleanliness. CAYGO - clean as you go.

-* Lack of passion. Food is exciting, fun and beautiful. Be passionate! I cannot care more than the people whom have been here longer.

- Lack of communication. I need to improve also.

-Laziness. I have succumb to this since working here.

Ideas:

- Fresh dinner specials. Local and organic is in!  EX: Organic fruit and macerate it in bourbon to put on top of chicken breast or red meat.

-Bleaching the station boards.

Improving prep, organization & ultimately food costs. You shouldn't have to run to the store everyday. Although, I don't mind the alone time.

Why I like working here:

-Tips and hours.

​-Certain freedoms that corporate doesn't provide.

-Understanding environment. (I have ptsd)

-Slowing improving upon knife skills, timing and plating.

-Getting a couple hours to cook by myself and improve.

-Improving upon teamwork and attitude.

 

[richjonesy]

I wouldn't give him the list but I'd pick a few things and say 'can we do this' or 'that' and see how it goes down. Last thing you want is to lose your job or pushed out at least until you have something else to go to.
Perhaps askmif you can make the chilli next time as a starting point?
It is a tough one but I'd get your cv upto date and sent to a few restaurants to, I know you say 1-2 years experience but if you can show how keen you are you never know.
There is a doubt in your mind and I don't think that will go until you leave there.
Over here we have saying, don't cut your nose off to spite your face!

 

[brianshaw]

Given your lack of experience, Liz, you might want to take up meditation and work on a better attitude so you can bide your time until you have enough experience to get another job. You might be headed in a bad direction... no matter how well-intentioned you may be.

But offering your idea of a fresh dinner special may help if the owner goes for it. That's certainly worth discussing, especially if you can show how it will be a money maker, in both the short term and long term.

One step at a time. If you get that in place you can better influence some of the other improvements with no appearance of being a know-it-all.

 

[chefbillyb]

So, a week back the owner asked me if anything was going on in my life. Basically, asking what happened to my positive and fun attitude. Now I just feel lackluster. I made a list of why I am frustrated with this restaurant but also why I like working there and what I still can improve upon. I am having second thoughts about sharing it because I have only been there for 3 months, and professionally cooking for 5 months.

So, I suppose my question is - should I hand it to him or should I just follow the rules? How would you feel as an owner if a new employee handed you this list?

I don't want to come off as if I know everything because I sure as hell don't, but at the same time I don't want to keep feeling lackluster. Most of the restaurants in Sacramento, CA want 1-2+ years experience in a kitchen. It is hard for me to find a cook job at this point.

Here's what I put:

Concerns/Frustrations:

-Serving 2 day old, dry brisket.

Solution: Fried brisket cubes tossed in BBQ sauce to serve as an app. (Saw it on bar rescue, lol.)

-Cooks not tasting the food.

Spoiler: Warning: Spoiler!

Don't try to change the world, just make sure you taste your food.

-Salty chilli. No one whom works here likes it. Should be a sign. Not trying to be an asshole.

Spoiler: Warning: Spoiler!

Give a bowl to the owner to taste and let him/her decide.

-Mashed potatoes. Fresh garlic + garlic powder do not taste well together. It ruins fresh, beautiful food.

Spoiler: Warning: Spoiler!

Again! Let the owner taste and decide.

-* Lack of cleanliness. CAYGO - clean as you go.

Spoiler: Warning: Spoiler!

This happens everywhere, I mean everywhere! Just make sure you do it don't worry about everyone else.

-* Lack of passion. Food is exciting, fun and beautiful. Be passionate! I cannot care more than the people whom have been here longer.

Spoiler: Warning: Spoiler!

Yes you can care more than the people that have been there longer. This is how I move up in all the restaurants I worked in.

- Lack of communication. I need to improve also.

Spoiler: Warning: Spoiler!

Then do it!

-Laziness. I have succumb to this since working here.

Spoiler: Warning: Spoiler!

Your either a leader or a follower. You decide!

Ideas:

- Fresh dinner specials. Local and organic is in! EX: Organic fruit and macerate it in bourbon to put on top of chicken breast or red meat.

-Bleaching the station boards.

Improving prep, organization & ultimately food costs. You shouldn't have to run to the store everyday. Although, I don't mind the alone time.

Why I like working here:

-Tips and hours.

-Certain freedoms that corporate doesn't provide.

-Understanding environment. (I have ptsd)

-Slowing improving upon knife skills, timing and plating.

-Getting a couple hours to cook by myself and improve.

-Improving upon teamwork and attitude.

You have no grips! Just do your job the best you can.......

 

[cheflayne]

So, a week back the owner asked me if anything was going on in my life. Basically, asking what happened to my positive and fun attitude.

The owner is basically giving you a wake up call. They probably don't want a list of why you are frustrated. Change what you can. Change back to the person they hired. I am a big believer in the ripple effect. You have obviously been effected by ripples, so keep this in mind and set your own positive ripples into action. Negativity propagates negativity, but you don't have to feed it and help it grow. The best way to have things change for the better is start that change.

 

[linecookliz]

Yeah, true. Thanks all. It helped a lot and I didn't give him the list. Lol.

-closed-