I made a vegan mushroom bisque for soup of the day, and a watermelon salad for one of the specials tonight (I opened today). I'm not sure why chef called them "special" when he just means one of our rich regulars lol. Either way, it's always nice to hear good feedback.
by EatBacon247
14 Comments
Congrats man, always good to be appreciated! Great job!
Musta been good soup
That’s rare. Wish I had chefs like that when I was a line cook
Good job friend. I love thanking coworkers for a good job. I’ve been on the receiving end and I know it goes a long way. It’s just a win win for everyone involved. Keep it up.
Those sound amazing! Idk where you are but that’s perfect for the end of summer and the beginning of fall.
My place just did our first soup for the season change and I wish I worked with you
“John, can you give me a call.” Alarm bells went off, heart rate is accelerated. Anxiety spiked.
Congratulations on having good news follow that. Maybe if your communication is casual with your chef/manager you might want to inform them that that kind of text is almost always followed by bad news. May save them and you some unnecessary trouble down the line.
I miss working in my little ma and pa restaurant sometimes. Every week there’d be a new soup and special and every now and then, somebody asks for the chef to talk about their delicious meal. Sometimes I even got gratuity, always felt like a king walking back through the patrons.
“special” diners?
Is that VIP guests or actual special diners?
Either way. Compliments are compliments, well done.
It’s great you were able to get into a kitchen with a good Exec! I hope you have many more positive experiences like this.
Nice! Everyone loves compliments. How did you make a bisque vegan?
It’s great you’re appreciated. I hope you’re getting financially compensated as much as you’re getting pat’s on the back. Getting paid comes first. Guests enjoying your food is just a bonus, not what makes the job “worth it”.
I was the grill cook at a steakhouse and had several regular customers who would call and see if I was working before they’d decide whether they were coming or not. I know this because my wife was a server there and they’d request her as well. In some ways, that was more rewarding than any acknowledgment from the company ever was.
It’s always soooooo gratifying to be appreciated for our efforts! Congrats and based on your description I would love to dine at your restaurant for some soup.
I’ve done, ooh, horrible things for a chef or two who have gone out of their way to thank me when they didn’t have to. One night chef showed up at my house at 2am, breathing hard, bleeding from his head. I let him in no questions asked and let him drink from my finest bottle (which at the time wasn’t really all that fine. But it’s the thought that counts lol). He’d been kind and supportive, so I had to return the favor. Even let him bleed on my towels!