Things I learned this week:
I CAN peel 25 lbs of sweet potatoes. I may need carpel tunnel surgury, but I did it!!!
When I'm on salad duty, Chef will only tell me once how to make each of the salads, then he gets ornery. My little note pad came in handy. (Thank you, Jean, for reminding me to take it!!!)
When doing full sheet pans of bacon in the oven from hell, watch them like a hawk, or Chef will threaten to make you do them over, and take the burnt ones out of your pay. Glad I watched them like a hawk!!! So much so, that he told me to quit opening the oven. It's hard to keep some people happy.
Memorize where everything in the walk in is, you do NOT want to tell Chef you can't find something!!!
When on toast detail( yeah, that's me) they better be done when Chef wants them. Do NOT keep the order waiting!!!
Never offer to grill the veggies ( a catering gig for 100) until you know you can reach the back of the grill without burning the hair off your arms. I need to be taller, or have monkey arms.
When you're working the dishpit, never stick your face over the pot when you put the sprayer on full force. It does nothing for your makeup or hair.
When Chef tells you to get the soup in the red top out of the walk in, make sure you had your wheaties for breakfast. That container is darn heavy.
I'm worth $5.00. That's what one couple left me for a tip when I worked FOH breakfast Tuesday morning. I think I'll frame the bill!!!!!
You better be able to think fast when catering. Especially when you're dishing up chicken breasts, and one man asks for 3 of them. I don't think so, honey!!!!
Offsite catering is fun. Except for lugging everything in, then lugging it out again.
Never ask at the end of the shift if you can clean something for Chef. I got to do the grill, the dishpit area, and one day the deep fryer. Gawd that smells skanky when it's boiling away! It's way easier to slink away into the Tavern and put your feet up!!!
You know you're tired when you sit down at 10:30 pm at the end of the shift, and can't get back up to walk across the street to bed, because every bone in your body aches, and bones you never even knew you had!!!! It took me about 1/2 hour before I could hobble across the street. I was too tired to even eat, I just flopped into bed.
When you get home, never ask him what he wants to eat. Just cook it and put it in front of him. He'll never complain, and be ever so gratefull! LOL
Always put the laundry in first thing in the morning, then run over when you get a chance and put it in the dryer. If you wait until you get home at night to do it, the clothes never make it into the dryer, and you will be VERY unhappy in the morning.
And tomorrow, (skip the rest of today!!) we do it all again. Over for breakfast at 6:30, onsite wedding from 12:00 to 3pm, regular lunch, regular supper, prep for 4 seatings for Easter Sunday.
I CAN peel 25 lbs of sweet potatoes. I may need carpel tunnel surgury, but I did it!!!
When I'm on salad duty, Chef will only tell me once how to make each of the salads, then he gets ornery. My little note pad came in handy. (Thank you, Jean, for reminding me to take it!!!)
When doing full sheet pans of bacon in the oven from hell, watch them like a hawk, or Chef will threaten to make you do them over, and take the burnt ones out of your pay. Glad I watched them like a hawk!!! So much so, that he told me to quit opening the oven. It's hard to keep some people happy.
Memorize where everything in the walk in is, you do NOT want to tell Chef you can't find something!!!
When on toast detail( yeah, that's me) they better be done when Chef wants them. Do NOT keep the order waiting!!!
Never offer to grill the veggies ( a catering gig for 100) until you know you can reach the back of the grill without burning the hair off your arms. I need to be taller, or have monkey arms.
When you're working the dishpit, never stick your face over the pot when you put the sprayer on full force. It does nothing for your makeup or hair.
When Chef tells you to get the soup in the red top out of the walk in, make sure you had your wheaties for breakfast. That container is darn heavy.
I'm worth $5.00. That's what one couple left me for a tip when I worked FOH breakfast Tuesday morning. I think I'll frame the bill!!!!!
You better be able to think fast when catering. Especially when you're dishing up chicken breasts, and one man asks for 3 of them. I don't think so, honey!!!!
Offsite catering is fun. Except for lugging everything in, then lugging it out again.
Never ask at the end of the shift if you can clean something for Chef. I got to do the grill, the dishpit area, and one day the deep fryer. Gawd that smells skanky when it's boiling away! It's way easier to slink away into the Tavern and put your feet up!!!
You know you're tired when you sit down at 10:30 pm at the end of the shift, and can't get back up to walk across the street to bed, because every bone in your body aches, and bones you never even knew you had!!!! It took me about 1/2 hour before I could hobble across the street. I was too tired to even eat, I just flopped into bed.
When you get home, never ask him what he wants to eat. Just cook it and put it in front of him. He'll never complain, and be ever so gratefull! LOL
Always put the laundry in first thing in the morning, then run over when you get a chance and put it in the dryer. If you wait until you get home at night to do it, the clothes never make it into the dryer, and you will be VERY unhappy in the morning.
And tomorrow, (skip the rest of today!!) we do it all again. Over for breakfast at 6:30, onsite wedding from 12:00 to 3pm, regular lunch, regular supper, prep for 4 seatings for Easter Sunday.
Practice safe lunch. Use a condiment.