In a perverse sort of way, we would always hype ourselves up for these days, kind of like getting ready for the Super Bowl. That's how our KM crafted it, and he created a great culture.
That's a good way to do it, I have also worked in kitchens where we would get excited to take on a big challenge and we had as much fun with it as we could. This particular kitchen's culture needed some work but we eventually turned it around.
I love a good turnaround. I worked at one place that went the other way-- absolutely downhill, and fast. The quality of the food went south, and so did the hygiene. I got to watch a business fail right in front of my eyes, and it left a lasting impression, to say the least. Glad I experienced a crap kitchen so I'd appreciate the good ones!
I think whatever field a person may be in, they should experience a crappy version of that business at some point because it really does let you appreciate when things are done the right way.
You captured the chaos, transported me back to the days of split shifts and crappy tips, serving the happy hour spread after spending the morning prepping it in the kitchen with the real cooks, much respect.
Well, " old boy", I think you've managed to convey extremely well just how it can sometimes be when working in a restaurant. Before a hospital career, I worked as a food server for a few years. I remember one day being so crazy busy. In the thick of it all, I had gone back to the kitchen for something. When I came back out to the dining area, it seemed my brain had been so overloaded, it had gone completely blank. I had no idea what I was supposed to do next. I went over to the coffee maker and started another pot of coffee. It took just a few seconds for my thoughts to come back. To this day, I can still remember those few unsettling moments.. A very well written article, Brian
In a perverse sort of way, we would always hype ourselves up for these days, kind of like getting ready for the Super Bowl. That's how our KM crafted it, and he created a great culture.
That's a good way to do it, I have also worked in kitchens where we would get excited to take on a big challenge and we had as much fun with it as we could. This particular kitchen's culture needed some work but we eventually turned it around.
I love a good turnaround. I worked at one place that went the other way-- absolutely downhill, and fast. The quality of the food went south, and so did the hygiene. I got to watch a business fail right in front of my eyes, and it left a lasting impression, to say the least. Glad I experienced a crap kitchen so I'd appreciate the good ones!
I think whatever field a person may be in, they should experience a crappy version of that business at some point because it really does let you appreciate when things are done the right way.
If that's your platform and you are a single-issue candidate, I think you would have a good chance of earning my vote.
You captured the chaos, transported me back to the days of split shifts and crappy tips, serving the happy hour spread after spending the morning prepping it in the kitchen with the real cooks, much respect.
Thank you so much. I really do appreciate it!
Well, " old boy", I think you've managed to convey extremely well just how it can sometimes be when working in a restaurant. Before a hospital career, I worked as a food server for a few years. I remember one day being so crazy busy. In the thick of it all, I had gone back to the kitchen for something. When I came back out to the dining area, it seemed my brain had been so overloaded, it had gone completely blank. I had no idea what I was supposed to do next. I went over to the coffee maker and started another pot of coffee. It took just a few seconds for my thoughts to come back. To this day, I can still remember those few unsettling moments.. A very well written article, Brian
Thank you for your comment, it to, was well said.