Working as a prepcook in a restaurant is an alright gig, but I don't wanna do that shit no more! Your hands get sore from cold water, and then hot water, and holding the knife and slicing, dicing, and all that, and making sauces, and dressings, and smelling bad when you're done working... no thanks. Do not want to go there anymore if I don't have to.
But what really used to get us pissed off in the mornings was waiting for the delivery guys, maybe the guy that was delivering the meats, or the fish, or the produce. Sometimes shit happens, and they get stuck in traffic or something, nontheless, being late is well... being late.
Getting up early is bad enough, but one thing about kitchen work, it is just that work. And you can't slack at all. As soon as you clock in, you got your checklist at the ready, and boom! You're off to the races. Cabbage? Shred 50 pounds of it. Mahi Mahi? Slice and weigh 30 pounds of it. Tomatoes? Slice 10 pounds of it. Flank steaks? Trim and slice 80 pounds of it. Get the idea? Well, if we got the stuff to prep, we got stuff to work on, and hopefully get everything done for the cooks and the chef on time to open for lunch by 10:30 AM. But.............. What if the produce dude didn't show up yet? Well, for one, there's not going to be any shredded cabbage for the slaw. No tomatoes for the burger setups. No onions for the French Onion Soup. If the meat guy isn't on time, no burgers to mix, no Flanks to trim and slice. Can't do much, and if the restaurant is a hot item, and all of the food on the menu are all-stars, well, got to watch out, because people get freeking pissed if they show up for lunch and their Chicken Katsu won't be there. Pissed if their Teri Steak isn't on the menu for the day. You think Libya has it tough with pissed off peeps?
So if any of you want to open a restaurant, or get into the kitchen for work, expect the unexpected stuff to happen, and I mean, do expect the bad shit to happen. Now if you work at a lame ass dig, and you got hardly any traffic, that means your customers don't care to be there, so you really don't have much of a following, so this kind of sitch shouldn't bother you. But if you do have a hot restaurant, having all of the stuff on your menu to be made when someone orders it is a must. Try telling a 6ft. 3inch tall Tongan guy, "Sorry bro, we don't have your roast pork today." There's a good chance he'll try to rip your head off, or damage the counter. Call the cops but it won't work, a hungry pissed off anybody can be a hazard.
But what really used to get us pissed off in the mornings was waiting for the delivery guys, maybe the guy that was delivering the meats, or the fish, or the produce. Sometimes shit happens, and they get stuck in traffic or something, nontheless, being late is well... being late.
Getting up early is bad enough, but one thing about kitchen work, it is just that work. And you can't slack at all. As soon as you clock in, you got your checklist at the ready, and boom! You're off to the races. Cabbage? Shred 50 pounds of it. Mahi Mahi? Slice and weigh 30 pounds of it. Tomatoes? Slice 10 pounds of it. Flank steaks? Trim and slice 80 pounds of it. Get the idea? Well, if we got the stuff to prep, we got stuff to work on, and hopefully get everything done for the cooks and the chef on time to open for lunch by 10:30 AM. But.............. What if the produce dude didn't show up yet? Well, for one, there's not going to be any shredded cabbage for the slaw. No tomatoes for the burger setups. No onions for the French Onion Soup. If the meat guy isn't on time, no burgers to mix, no Flanks to trim and slice. Can't do much, and if the restaurant is a hot item, and all of the food on the menu are all-stars, well, got to watch out, because people get freeking pissed if they show up for lunch and their Chicken Katsu won't be there. Pissed if their Teri Steak isn't on the menu for the day. You think Libya has it tough with pissed off peeps?
So if any of you want to open a restaurant, or get into the kitchen for work, expect the unexpected stuff to happen, and I mean, do expect the bad shit to happen. Now if you work at a lame ass dig, and you got hardly any traffic, that means your customers don't care to be there, so you really don't have much of a following, so this kind of sitch shouldn't bother you. But if you do have a hot restaurant, having all of the stuff on your menu to be made when someone orders it is a must. Try telling a 6ft. 3inch tall Tongan guy, "Sorry bro, we don't have your roast pork today." There's a good chance he'll try to rip your head off, or damage the counter. Call the cops but it won't work, a hungry pissed off anybody can be a hazard.
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