Beefbisquit
Well-Known Member
Yeah, I'm hoping I wouldn't be that hungry... lolPretty much your standard lunch when working in a kitchen then"chef, what's for staff lunch?" "Hmm, what's going off, ok, staff lunch is chicken!"
My issue in the kitchen is that meal times just don't pan out. By the time you're halfway through dinner service you're already in the mood for well, dinner! Not a chance though. I can't tell you how much food i've eaten off plates brought back to the kitchen. Always used to get grief for it "oh, what if they are ill, you can't just eat that", well fuck that, i'm hungry bitch, and i'm eating that piece of duck! we did pizzas in a big way, had a nice stone wood fired oven. So we made a habit of making every kids order for pizza man size, then half would get sent back and we'd get something better than french fries. I used to get HUNGRY! Typically thursday to sunday would mean no lunch break whatsoever. 14 hours straight no food no break, too much prep to do to be able to take breaks, so i'd eat everything that was edible while working.
Most of the time the shifts are decent @ the place I work at. Lots of prep, picking herbs and shit, so there's a morning shift, and a day shift that goes until close usually. I believe the morning shift works until 4pm.... so really, nothing TOO crazy.... The banquets/weddings are going to be the killers..... those will suck. lol
And I'm 'guaranteed' 2 days off in a row, it's the Chef's philosophy. He might be incredibly demanding in the kitchen, but he treats the staff well in terms of work/play time. Also, tips aren't based on hours worked, it's on quality of work. Although, the higher quality work you do, the more hours you tend to get. lol
i'm going to enjoy finding out 
bolognese made with Lots of marmite and lots of oyster sauce :_
