We’re down two people today, so I’m going to be running both grill and sauté alone, in a fine dining steakhouse. We the invisible, do the impossible, for the ungrateful. It’s a good thing I do this, wish me luck.
We’re down two people today, so I’m going to be running both grill and sauté alone, in a fine dining steakhouse. We the invisible, do the impossible, for the ungrateful. It’s a good thing I do this, wish me luck.
In the event that your work goes unappreciated, which is highly likely, be sure to stretch really well before patting yourself on the back. They clearly can’t afford to have you pulling muscles and being out work
phalanxausage
I would always ask management if I was going to get paid double when I had to work two stations. Best of luck.
subtxtcan
“It’s a good thing I do this.”
That is the calm and collected response of someone fully qualified and with no fucks left to give.
You got this homie.
Battleboo_7
So your getting paid double right?
LordShorkDad
Slow is smooth smooth is fast, you got this and make sure the FOH knows to be fucking patient and ask the host if they can stagger seating slightly
Good luck
BigBungholio
People outside the industry have no clue how hard we work to provide them a service that they feel so entitled to. Godspeed Chef, you got this shit 🫡
granolaraisin
Who the fuck makes grill double up on something else in a fucking steakhouse? Like maybe the salad guy has some extra time?
A good manager would slow the seatings to help keep you outta the weeds. Just saying.
xbromide
Don’t let the front of the house fuck you – get someone to make sure shit gets staggered correctly during service.
Too late to try limited menu or limited seating – those would be my only options. Hope the owner shows you some love.
Top_Course7166
With that attitude Friday service is about to be your bitch !
NOIS_KillerWhaleTank
Oh, while you’re at it, can you stay til close tonight?
Helpful-Fisherman659
Cooks are Atlas, holding up the entire damn world.
Rooting for you, dude!
Kdubs3235
How much were your tips that night ? Oh wait you got nothing but the cute little bimbo who carries the plate to the table walked out with $300
laughguy220
lonely_nipple
You’re doing the lord’s work, chef. Godspeed.
ziggy1251
Id love to know the restaurant. I want to go complement the grill master while sending back my pasta asking if its the kids first day.
Dontbemadatradchad
Sure-Barracuda-9869
Honest question, why describe all the things you don’t like and that are clearly negative, alone, invisible, ungrateful, then say it’s a good thing you do it? Why not like…stop complaining and do something else?
What is it about people that do this kind of work that you all seem to be more content complaining about things you can’t control rather than actually changing anything you do have control over. It’s like this with many entry level labor type jobs, I’ve worked many myself, but I never understood it.
If it’s so bad, why not find something else to do? If it’s not so bad, why so much complaining and discontent?
I am prepared for people to point to a whole bunch of unfair things that are outside of their control as the reason they dont take some action within their control.
cr4vn2k
Limit your menu to a reasonable amount…take off the long fire or more complex items for the night . Good luck chef!
34 Comments
Thread the needle my friend, you got this
Godspeed, Chef 🫡
https://youtube.com/shorts/0Uf7BiQNR04?si=WepGHr8qr0w-y2bh
Godspeed!
You got this chef!
In the event that your work goes unappreciated, which is highly likely, be sure to stretch really well before patting yourself on the back. They clearly can’t afford to have you pulling muscles and being out work
I would always ask management if I was going to get paid double when I had to work two stations. Best of luck.
“It’s a good thing I do this.”
That is the calm and collected response of someone fully qualified and with no fucks left to give.
You got this homie.
So your getting paid double right?
Slow is smooth smooth is fast, you got this and make sure the FOH knows to be fucking patient and ask the host if they can stagger seating slightly
Good luck
People outside the industry have no clue how hard we work to provide them a service that they feel so entitled to. Godspeed Chef, you got this shit 🫡
Who the fuck makes grill double up on something else in a fucking steakhouse? Like maybe the salad guy has some extra time?
Good luck chef
https://i.redd.it/o46p2b9ea5fg1.gif
GLHF chef
A good manager would slow the seatings to help keep you outta the weeds. Just saying.
Don’t let the front of the house fuck you – get someone to make sure shit gets staggered correctly during service.
Too late to try limited menu or limited seating – those would be my only options. Hope the owner shows you some love.
With that attitude Friday service is about to be your bitch !
Oh, while you’re at it, can you stay til close tonight?
Cooks are Atlas, holding up the entire damn world.
Rooting for you, dude!
How much were your tips that night ? Oh wait you got nothing but the cute little bimbo who carries the plate to the table walked out with $300
You’re doing the lord’s work, chef. Godspeed.
Id love to know the restaurant. I want to go complement the grill master while sending back my pasta asking if its the kids first day.
Honest question, why describe all the things you don’t like and that are clearly negative, alone, invisible, ungrateful, then say it’s a good thing you do it? Why not like…stop complaining and do something else?
What is it about people that do this kind of work that you all seem to be more content complaining about things you can’t control rather than actually changing anything you do have control over. It’s like this with many entry level labor type jobs, I’ve worked many myself, but I never understood it.
If it’s so bad, why not find something else to do? If it’s not so bad, why so much complaining and discontent?
I am prepared for people to point to a whole bunch of unfair things that are outside of their control as the reason they dont take some action within their control.
Limit your menu to a reasonable amount…take off the long fire or more complex items for the night . Good luck chef!