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How did I not find this thread until yesterday? It's reminded me of the reason I both love and hate working in kitchens at the same time. I powered through it over like 6 hours, last night. Can anyone link to the older threads at all? I want to read and reminisce more. (Wrought, seeing your ups and downs in that short time has been a bit of a roller coaster. Glad you're back in a decent place! Hopefully the work situation works out in time.)
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Dec 9, 2013 00:30
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No Wave posted:
The problem with that is, at what point does it go past being 'her problem' (Not that I disagree, because she should pick up the slack, definitely) and become something that, if ignored/not fixed by others, will affect the service? I totally agree though, that she does need to learn, in a hard way.
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Dec 16, 2013 15:05
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No Wave posted:That's the thing - if she never negatively impacts the service, her bad behavior isn't actually harmful, so by what metric is it bad? It's apparently inconvenient for others in the kitchen, but from her perspective the cost of her actions is zero. Even if everyone yells at her, if nothing actually goes wrong, she can easily interpret that as everyone just being an rear end in a top hat because what's the problem, anyways? Yeah, it's a fine line. In where I'm at, she'd probably get her rear end reamed for not being set up, and shunted out of the section for the service, taken over by Head Chef/anyone spare, and told to do prep that's needed, and then properly talked to later. I know when I was an eager, young, newbie, being booted off a section was devastating. ETA: Which, I'm saying, maybe she needs to realise her screwup/to learn what's wrong in her mindset. Sir Spaniard fucked around with this message at 12:42 on Dec 17, 2013 |
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Dec 17, 2013 10:16
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Black August posted:What about drinking alone. In my room. With the door locked and the lights off. Because that's pretty much the only way I drink if it's not out with friends. Surely they'd accept that. You left out sobbing quietly and whispering "how did it end up like this".
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Dec 19, 2013 23:06
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Wroughtirony posted:
I know this is from way earlier in the thread, but another chef was using a mandoline without the safety handle thing at work tonight. I'm scared enough of them even while using that (though the one we have doesn't sit in line so that doesn't help at all). I nearly flat out refuse to use one unless I have no choice at all, because of some scrapes and some very very scary near misses.
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Dec 23, 2013 13:00
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No Wave posted:It is well worth getting over this phobia. The mandoline is a very useful tool, especially without the safety guard (which I've never seen anyone use in a restaurant or even cooking school). I'd be a lot less wary if the one we have at work wasn't super flimsy and with a plastic resting base that doesn't lock in properly. And I wouldn't be surprised if the safety/food/carrot holder, whatever you call it, was actually from a previous one. It doesn't seem to fit exactly, and never slides exactly right. If it was actually stable I'd use it, albeit still warily. I much prefer using my knives, which I can use just as quickly for most anything that would go through a mandoline, really. Only time I've actually used it at my current place was to get carrot the right thinness to cut into julienne. Sir Spaniard fucked around with this message at 15:39 on Dec 23, 2013 |
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Dec 23, 2013 15:34
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Chef De Cuisinart posted:Tell your boss to get a real Bron mandoline, sounds like you've got some cheap piece of crap. Yeah, that's what I think I'll do. Even if I end up getting it myself and throwing it in my kit, for occasional use until I am better at it. E: looked at one on Amazon. "customers who purchased one of these also purchased: protective gloves". Can't say I blame them. Sir Spaniard fucked around with this message at 19:21 on Dec 23, 2013 |
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Dec 23, 2013 19:16
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Thoht posted:Pro-tip Yeah, back when I was using an actual good mandy at a previous job, I had a reinforced glove. I'll look at the combo buy soon. Knocking out a tub of julienne with that was super quick and easy aside from the occasional cat scratches it gave me. Any suggestions on what brand of gloves are good? I don't need one of the full steel mesh ones, just the reinforced type as I've used before. Thanks for the advice from everyone.
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Dec 23, 2013 19:37
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Liquid Communism posted:
This a thousand times. Someone got a bad stomach bug a few weeks ago. He got over it and worked the last days of the week... Only for it to have lingered and rip through 3 other people.. And then once they were ok, I got it.
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Dec 23, 2013 22:49
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Has anyone used/bought one of these: http://www.jawleathergoods.com/#/shop/4568768008/Handmade-Leather-Knife-Roll---Large/867193 ? I love the look of it but the only thing I'd be worried about is that the knife slots are, as with cheap canvas rolls, held in place with string.
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Dec 30, 2013 01:47
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I had noticed that but I found a few pictures that seemed like it's not too bad. But I'll definitely be asking about whether it stretches a little.
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Dec 30, 2013 06:14
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Do you have a link for that, tb? I've not heard of Misono before. I'm basically looking for a case that will last years (well, I wasn't, but then I saw that and it looks really really nice and it just twigged something in my brain). I've got a cheap synthetic wrap that I dislike to the point I actually forgot what knives I had in it because it's stashed out of sight at work, unneeded. E: oh they're knives and not cases. Whoops. If I can find similar for cheaper I'll look at that, but yeah, I do love how it looks and can see it lasting decades, against the 3 synthetic ones I've gone through in 6 years that have cost about $200 (aus) overall. Sir Spaniard fucked around with this message at 18:43 on Dec 30, 2013 |
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Dec 30, 2013 18:36
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Naelyan posted:
Yeah, I realised that when I did a search later. I'm still waiting on news about that Moritaka Hamano I ordered (stop making me want things!) I've actually currently got a largeish toolbox type thing that's got my mixed kitchen stuff (whisk, spreader, spoons etc) as well as my 'main' knives in it, which is a god send for space. Sir Spaniard fucked around with this message at 05:12 on Dec 31, 2013 |
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Dec 31, 2013 05:10
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Skinny King Pimp posted:This and cutting yourself on tin foil are miserable. They just sting no matter what you do or what you use to cover them up, I swear to god. Every time someone brings this up it makes me cringe. Tin foil cuts just sound savage.
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Jan 22, 2014 06:46
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Another Australian chef here. I'd say lock in that job for certain, as much as possible with a concrete start date and signature if it's salary as well. I got rather majorly burned on a job that I moved cities for, at a place that was under construction. Figured I'd have a chill month off and relax. It got delayed to 5 and I was near totally broke, but luckily found work some place else before things got totally desperate. It's good you've got a second backup plan. I should've done that.
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Jan 28, 2014 00:47
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I have, actually. I read that after the fact though. And yeah, it was pretty spot on. I'm super lucky to have gotten work when I did. If it weren't for some really good friends I'd probably be homeless. But I'm not, and all is good. Enough melancholic sob story. E: tomkash where in Aus are you?
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Jan 28, 2014 01:20
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Skinny King Pimp posted:Are you sure you aren't a robot or alien of some kind? I find it ironic that it's us, the two Australian chefs, who drink the least. It's what we're meant to be stereotyped as.
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Jan 28, 2014 14:46
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Liquid Communism posted:
Holy poo poo. Cost of living comparison included in that... Holy poo poo. I can't stop thinking about the medical cost of being a chef there. Thank god for socialist safety nets. Because holy poo poo that's I'm sorry
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Jan 28, 2014 23:07
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On shoe chat: I rock a pair of boots that come a good inch and a half above my ankles. They don't have steel caps but they have hard plastic instead, and the leather is covered with another piece of hard plastic. Nothing's gonna get through these puppies. E: I'm covering someone today, and now someone else is leaving an hour early. Who I also have to cover. At least I get great pay rates today. Sir Spaniard fucked around with this message at 05:46 on Feb 2, 2014 |
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Feb 2, 2014 05:44
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Kenning posted:That's pretty hilarious/idiotic. What's with the edited quote and am I the only one who noticed?
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Feb 5, 2014 06:04
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Got totally slammed tonight from all sides. Booked out completely, and my tongs kept getting pinched, constantly. I started with 4 floating about, and ended up with none after the first hour. I think I need to reuse the bent-spoon-in-apron thing the first chef I worked under taught me. Sir Spaniard fucked around with this message at 15:40 on Feb 8, 2014 |
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Feb 8, 2014 15:27
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tomkash posted:I've been thinking of making the sound of that machine my ringtone while I'm on holiday. That's pretty evil. Aside from the twinges you'd cause in yourself, you'd be able to spot anyone in the know. I occasionally "hear" the sound of those drat things randomly. No matter what I am doing, or where I am. My brain hears it. As for nightmares, when I have them its usually more along the lines of being late as hell for work, and rushing out the door only to get there and realise I've not actually brought any of my gear.
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Feb 14, 2014 21:25
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Yeah, there's nothing like the feeling of being slammed all night long, yet every move is perfect and everything goes out perfectly and on time despite the hectic insanity of a majorly busy night. The feeling of 'made it through with ease' is the best feeling. Of course, the reverse of a few slip ups causing a major jam and gumming up the works and feeling like a total fuckup when one's mind isn't in the game leads to the direct opposite and walking out shamed and full of self loathing. So there's that.
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Feb 16, 2014 05:26
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We have no garlic. No garlic. How does that happen.
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Feb 25, 2014 22:53
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Give notice to owner directly if you're so close, and see what happens. If you're as close as it sounds, he may force her to not react (at least openly). And even if she does, it's only a few weeks.
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Mar 1, 2014 23:56
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breadingbutter posted:huh. do you think i would fit better as front of house? i try to just be good at my job and smile at people, try and make friendly conversation. maybe i'm in the wrong industry? should i be indignent when they ask me to do prep stuff? i don't know. You said you wanted to learn more outside of the dishes, so why would you be indignant about getting a chance to do something different? It's the way to get a foot into learning more and slowly stepping into cooking, if you're actually serious about wanting to move up to the line (or just learning more and being more useful). But, as a dishwasher, even the best dishwasher in the world is still at the bottom of the crew. If you don't like being a dishwasher, then either shut up, and show willingness to learn beyond that section... Or quit and work in another industry. Being whiny and grumpy about not being given chances to learn more will just get everyone offside (especially if you're asking us if you should be indignant. Answer is no).
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Mar 7, 2014 11:15
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Thursday night at my place we got totally smashed, because we were closed friday. The rest of the weekend was a fair bit busier than usual, especially at lunch. And next friday will be another holiday in Aus, and I expect we're going to be hugely busy all day for that as well. And during this, the head chef is on a week and a half holiday and I'm in charge, sort of. Excited and nervous. Sir Spaniard fucked around with this message at 00:06 on Apr 21, 2014 |
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Apr 21, 2014 00:01
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tomkash posted:Man we got annihilated with the four day weekend followed by a three day weekend. Jesus Christ so much overloading and emptying of the coolrooms. Wish I was on casual rates for the two weeks.. It was fun in a crazy stressful way for me personally, as the head chef went on holiday for those two weeks and left me with the ordering. He has stocked up but that Anzac Friday left me ragged because of supplier issues and a few close calls on missing things I should have ordered. It was a relief when it got so busy that I didn't need to think about it and just knuckle down. But I apparently didn't screw up too badly and get to keep my job :v Also I have a few grey hairs more now. Not even 30 and they're showing up. Bring on mothers day (Oh please no) Sir Spaniard fucked around with this message at 08:19 on Apr 29, 2014 |
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Apr 29, 2014 08:15
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We're actually about to start trying out an ipad to POS printer system where I am. I'm actually curious to see how well it works. Edit: Not sure why they're wasting money on ipads but whims of the masters and all that. Sir Spaniard fucked around with this message at 14:34 on May 16, 2014 |
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May 16, 2014 13:38
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Vorenus posted:health inspection Back when i was still apprenticing at my first job (loved that place), we had a surprise inspection... an hour into a Friday night service. They prodded and pried and questioned poo poo and tried their hardest to find something, anything wrong. Such a hassle to have them around, getting underfoot and telling us we couldn't leave food out for x amount of time (something like an hour I think).. Said food which was about to hit a pan within minutes of being pulled out of the fridge. The one single thing they actually found which we had to change, after they'd searched and searched and bothered us and slowed us down for a good hour? Had to pull out the slightly rusty shelving from the coldroom.
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Jul 11, 2014 04:42
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Republicans posted:That's not really the vibe I'm getting from the website, though. It looks more like a place for well-to-do white people to play-work for funsies. I... What? What kitchen (outside of cooking at home) is 'for funsies'? Or is that what it is? Cook what you want as long as you cle... wait, what? Yeah, I can't even finish that because that's still just 'do it at home', essentially.
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Aug 31, 2014 14:41
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Called in sick today because I could barely get out of bed because of a sudden superflu (which started with an itchy throat) on friday night. I knew it'd get worse, but didn't think I'd get this bad. Cue my brain giving me a dream of trying to ride to work. what is wrong with me
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Sep 14, 2014 12:02
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Black August posted:TWO more months until I transfer to Seattle where the pain will finally become bearable. Please God somebody tell me that's smarter than running screaming into the streets and no-call no-showing for the rest of my life. Will it though? 2 months is plenty of time to find a new job for better pay/position/a bearable job before you lose your poo poo, outside of forum posts, as a FOH person. Here's the convince part: Do you need the money? Then go. The end. :c e: I'm assuming from the sound of your post that you're front of house, so if that's wrong, my bad. I'm a kitchen lifer. :c Sir Spaniard fucked around with this message at 19:43 on Sep 14, 2014 |
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Sep 14, 2014 19:41
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I can understand BOH being not your thing. It's ..a very weird place. Very direct and physical and straight forward and yet schizophrenic in the sudden ebb and flow of busy times. I'm from Australia so I don't have it nearly as bad as you guys in the US (omg the pay and horror stories in this thread alone, I've said it before but you guys are nuts and I have the highest respect, I can't say enough) but yeah, if you want to be in FOH stuff and stick to it, find a place you're happy at, don't even wait the 2 months for the transfer. Get out now. Or speed it up. (or confirm the transfer now and then find a temp job until then). Just, be happy. Be happy. That's all that matters.
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Sep 14, 2014 20:06
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The best way for a dishwasher to get out of dishpit is to be eager to do extra work when they have time. Seek it out and ask if there's some prep to help with while free/between loads. Not by asking to step out of it but by actively seeking extra work. I work in a place that has two awesome dishwashers who are more like kitchen hands and one lazy dishwasher who doesn't even wash dishes properly and looks for ways to avoid work, including saying "that's not what I'm here to do". Advancement comes with eagerness and effort put in, not by asking. As for putting in dues... Any chef will say the same thing. I spent 6 months in my first place washing dishes just to get used to kitchens. That's after random kitchenhand /dishwasher jobs I had when a bit younger and at the time, hated. It's all about the willingness to help, not the desire to get out.
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Oct 6, 2014 02:41
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Australia. Where I work our staff are actually paid properly (which us standard here because it's not the US). As for spare time... Our dishwashers/kitchenhands do a little prep on the side as standard and they sure don't whine about it.. Because it's just... Work. Well. Aside from the one I mentioned but he doesn't even scrub plates he just hoses them lightly. And then half of them get sent back because they have stains that could be wiped off with a cloth, if not worse marks. And about dues... What kitchen are you in that you'd want to leave the dish pit for line cooking? The dishpit is simple, repetitive and mindless. As much as I love what I do there's something pleasing in a chance to jump in and push plates through and watch them. come out shiny and clean. A good dishwasher is a great thing to have and to treat well and with respect. It's not about keeping them down and stuck... If I was running the kitchen and they wanted to jump in and learn, I'd give them a chance for sure... But of the good two, one is studying at university and the other does it during the week only and is happy that way.
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Oct 6, 2014 04:42
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Simoom posted:Jesus i thought i was too high-strung for this industry This is actually all over the front pages of the lovely rags here. He also, apparently, killed himself after running from police, while hiding in a bin or something. (didn't actually read the article that's just what I've heard) E: must resist bad joke Sir Spaniard fucked around with this message at 04:37 on Oct 7, 2014 |
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Oct 7, 2014 04:32
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Like wanting to be a chef? badum tish
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Oct 7, 2014 06:10
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Yeah, the fact he was told that there was some issue with renewing license of ownership or whatever because of green card issue... Why's it an issue now and wasn't before? That to me (aside from the crazy low price) is the fishy thing. But maybe that's normal there?
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Oct 8, 2014 22:00
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| # ¿ Apr 28, 2024 19:54 |
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So I got a call from the work number today. One of the other chefs was calling me. Turns out he's damaged my knife somehow. I should be able to fix it but he's caused a weird bow or bend in it somehow. That's not what matters, especially if I can fix it... He's offered to get me a new knife and ... I'm looking at this. Has anyone used one of these brand knives at all? http://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Vegetable/dp/B00E0EF7OG I've never heard of them but they're coming up as a result for Yaxell/Ran knives and...I like how it looks..
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Oct 19, 2014 13:02
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