Monday...
Well, my week is just starting. It will be my last in this kitchen, and that brings a big smile to my face. As I try not to let a "short timer's" attitude come about, I realized that I still have to be in here at 6am for inventory Wednesday morning. I am asking myself over and over again if I will work from open to close this week as I have for over a month now. Really will have to play it by ear, at least that's what I am trying to do.
As I give my replacement all the info necessary to do what I have done here, I cannot help but realize this person takes no notes whatsoever. During my first week here I was with my chef for 4 days before he left for a week of vacation. In those 4 days I became efficient enough to make sure things would go over smooth. This guy has 10 days with me, and I have seen him take notes twice. I almost feel for him because he must not know what he is getting himself into. I have gone over everything with him step by step 3 times now. I wouldn't get much more than that at any place I have ever been to, that is the reason why you take notes.
Last entry I said I would begin to tell stories about where I know my replacement from, and where our new GM is from and the restaurant that went under during his watch. Well, you will have to wait until I am out the doors for that one. I still have several days left and have every intention of leaving on a good note, though once I am out it will be a different story...
Monday, March 30, 2009
Sunday, March 29, 2009
Ciao
Yes, change is coming. I have put in my notice to this restaurant, and yes, bigger and better things are on the horizon. Sorry, I will not mention any names as to where I will be landing in the next few weeks, at least not yet. But suffice it to say that it's a big step up in the restaurant world, and I'm ready to take it on.
When I put in my notice, it was unexpected from just about everybody. Except I do not think it caught the acting GM by surprise, that or they realized things were not going to go according to plan. It is a business, after all, so things will keep on rolling around here. My replacement was here the second day after I had given my notice.
Fine by me, but I am curious (not really) as to how things will turn out 3 months from now. Hopefully the kitchen will look brand new, labor isn't through the roof, and food cost is lower then what I will post up this month. I am personally looking for 30%, which is lower then it has ever been since I started working here.
Part of me wanted to stay and make things better around here, but I would be kidding myself if I thought my name would ever be put on the menu. I would be kidding myself if I thought I would actually get half the raise I wanted to stay here. So, instead of beating around the bush, why not treat it like the biz it already is.
In business, it's here today gone tomorrow, keep it professional, cut your losses, keep your gains. So...what else is there to do but to say PEACE OUT BITCHES! I will write more later about my replacement and how long I have known him...and the GM that used to run a restaurant in Bethesda...til it went bankrupt.
Fun times ahead!
When I put in my notice, it was unexpected from just about everybody. Except I do not think it caught the acting GM by surprise, that or they realized things were not going to go according to plan. It is a business, after all, so things will keep on rolling around here. My replacement was here the second day after I had given my notice.
Fine by me, but I am curious (not really) as to how things will turn out 3 months from now. Hopefully the kitchen will look brand new, labor isn't through the roof, and food cost is lower then what I will post up this month. I am personally looking for 30%, which is lower then it has ever been since I started working here.
Part of me wanted to stay and make things better around here, but I would be kidding myself if I thought my name would ever be put on the menu. I would be kidding myself if I thought I would actually get half the raise I wanted to stay here. So, instead of beating around the bush, why not treat it like the biz it already is.
In business, it's here today gone tomorrow, keep it professional, cut your losses, keep your gains. So...what else is there to do but to say PEACE OUT BITCHES! I will write more later about my replacement and how long I have known him...and the GM that used to run a restaurant in Bethesda...til it went bankrupt.
Fun times ahead!
Thursday, March 26, 2009
Sunday, March 22, 2009
What to Do...
Saturday...
I have recently found myself in a rather interesting situation.
Since having taken over a great deal of my chef's responsibilities, I have found myself here more and more. First it was to do some organizing in the kitchen and dry storage areas. Then it was to keep on top of cost and labor in the kitchen. Now, I have been asked to come in on Sundays (when the restaurant is closed) with some staff members to do detailed cleaning of the kitchen.
That is only the beginning though. I have also been asked to develop a new menu for our banquets. Then it was to start working on sanitation practices. This, on top of actually running the kitchen on a daily basis, which is a complete job by itself, especially while doing so without the help of a number 2 chef in the kitchen.
I have been told this is my kitchen. I have been told I need to change certain aspects of the food. I have, I could keep going, been told that I need to start taking more responsibility for the chemical usage in the restaurant for cleaning.
At what point in time am I able to say not just "show me the money," but how about getting someone to help me accomplish this? I did not ask to be put in this situation. Of course I want to run the kitchen. Of course I want to take on all of these responsibilities. At what cost to me though, what is in it for me? I mean, if I am being told this is my kitchen, where are the keys that I still don't have?
I do not see my name on the menu, which trumps a lot of the things I want. I have yet to ask for a raise, though I do not know a chef in this city that is currently working for what I am. I do not want to hear "we are in a recession," that answer won't work in this situation. I have watched, over the past 2 years, money be dumped into this place and then I inherit a "clusterfuck." The word that was used was "an unsat kitchen," which evidently means unsatisfactory.
This is the first time I have gone into detail about all the things I am dealing with in this place. I know how to play "the game" and up until this point it has been played well by all means. Morale in the kitchen is great, the food is looking better, costs are down, labor is, well, labor will continue to be an issue when employees work in the same place for 15 plus years and make more money then everyone else. No one has to tell me things are turning around, the proof is in the numbers.
But at what cost to my personal life? I have been through the gauntlet and would gladly do it again. By that I mean I have opened restaurants and put my time in. At those places, however, there was a team in place to make things happen. There is definitely a team in place here, they are just all managers, of which there are now 3. Three managers and one sous chef.
What's wrong with that sentence...?
I have recently found myself in a rather interesting situation.
Since having taken over a great deal of my chef's responsibilities, I have found myself here more and more. First it was to do some organizing in the kitchen and dry storage areas. Then it was to keep on top of cost and labor in the kitchen. Now, I have been asked to come in on Sundays (when the restaurant is closed) with some staff members to do detailed cleaning of the kitchen.
That is only the beginning though. I have also been asked to develop a new menu for our banquets. Then it was to start working on sanitation practices. This, on top of actually running the kitchen on a daily basis, which is a complete job by itself, especially while doing so without the help of a number 2 chef in the kitchen.
I have been told this is my kitchen. I have been told I need to change certain aspects of the food. I have, I could keep going, been told that I need to start taking more responsibility for the chemical usage in the restaurant for cleaning.
At what point in time am I able to say not just "show me the money," but how about getting someone to help me accomplish this? I did not ask to be put in this situation. Of course I want to run the kitchen. Of course I want to take on all of these responsibilities. At what cost to me though, what is in it for me? I mean, if I am being told this is my kitchen, where are the keys that I still don't have?
I do not see my name on the menu, which trumps a lot of the things I want. I have yet to ask for a raise, though I do not know a chef in this city that is currently working for what I am. I do not want to hear "we are in a recession," that answer won't work in this situation. I have watched, over the past 2 years, money be dumped into this place and then I inherit a "clusterfuck." The word that was used was "an unsat kitchen," which evidently means unsatisfactory.
This is the first time I have gone into detail about all the things I am dealing with in this place. I know how to play "the game" and up until this point it has been played well by all means. Morale in the kitchen is great, the food is looking better, costs are down, labor is, well, labor will continue to be an issue when employees work in the same place for 15 plus years and make more money then everyone else. No one has to tell me things are turning around, the proof is in the numbers.
But at what cost to my personal life? I have been through the gauntlet and would gladly do it again. By that I mean I have opened restaurants and put my time in. At those places, however, there was a team in place to make things happen. There is definitely a team in place here, they are just all managers, of which there are now 3. Three managers and one sous chef.
What's wrong with that sentence...?
Luck of the (maybe) Irish
Tuesday...
Happy St. Patrick's Day, I wore green, randomly, since I'm told I'm part Irish. I guess. It was anything but a random Tuesday evening. We started the day with 3 reservations, that's 3 people expected to come in this evening. I had one cook with me. It seemed odd when it only went to 9 at 4pm. I was working grill and sharing expo with my cook who was working saute. It got slightly hairy, that's saying it nicely, around 7:30 when we were in the middle of doing just over 100 covers.
Tangtent...my special, which I think I have video of, was this fantastic wild Coho salmon
that I put with orzo pasta, chopped up grilled asparagus, and tossed it with a little heavy cream and goat cheese, herbs and garlic. It went over well and I made a roasted pepper coulis (roasted red peppers, sherry vinegar, salt, olive oil, garlic) that I finished the plate with.
Sorry, real proud of that one...but anyway, we also had a tasting for this couple that was thinking about having a wedding at the restaurant. Well, by 6:30 I knew it was about to get busy when we had tickets coming every other minute. Oh yeah, and my cook has an issue reading English. Great cook, but I'm easily doing double time to keep up. He on the other hand is twice as fast as me, little less finesse, but good with his flavors so I'm happy.
It got even worse when at 5 minutes before happy hour was over, I was asked if I would make something and said no. Of course, 3 minutes later I had to make a panini sandwich. The panini machine is in the middle of the kitchen. Lets just say I already had a few tickets and was already having enough fun....
The tasting went over great, I ended up giving them only 4 courses. Ya know, it was because I didn't want to overwhelm them with too much food on the table at once. Sure. Not because I forgot to put the steak on the grill during the rush or anything... It went out several minutes later, with almost perfect timing as if I had a four leaf clover stuck in my pocket.
At least for a minute, anyway.
Happy St. Patrick's Day, I wore green, randomly, since I'm told I'm part Irish. I guess. It was anything but a random Tuesday evening. We started the day with 3 reservations, that's 3 people expected to come in this evening. I had one cook with me. It seemed odd when it only went to 9 at 4pm. I was working grill and sharing expo with my cook who was working saute. It got slightly hairy, that's saying it nicely, around 7:30 when we were in the middle of doing just over 100 covers.
Tangtent...my special, which I think I have video of, was this fantastic wild Coho salmon
that I put with orzo pasta, chopped up grilled asparagus, and tossed it with a little heavy cream and goat cheese, herbs and garlic. It went over well and I made a roasted pepper coulis (roasted red peppers, sherry vinegar, salt, olive oil, garlic) that I finished the plate with.
Sorry, real proud of that one...but anyway, we also had a tasting for this couple that was thinking about having a wedding at the restaurant. Well, by 6:30 I knew it was about to get busy when we had tickets coming every other minute. Oh yeah, and my cook has an issue reading English. Great cook, but I'm easily doing double time to keep up. He on the other hand is twice as fast as me, little less finesse, but good with his flavors so I'm happy.
It got even worse when at 5 minutes before happy hour was over, I was asked if I would make something and said no. Of course, 3 minutes later I had to make a panini sandwich. The panini machine is in the middle of the kitchen. Lets just say I already had a few tickets and was already having enough fun....
The tasting went over great, I ended up giving them only 4 courses. Ya know, it was because I didn't want to overwhelm them with too much food on the table at once. Sure. Not because I forgot to put the steak on the grill during the rush or anything... It went out several minutes later, with almost perfect timing as if I had a four leaf clover stuck in my pocket.
At least for a minute, anyway.
Monday, March 16, 2009
Ugh
Monday...
Crazy day all day. Started with a phone call, which seems to be a daily thing, at 8:15am about when an order would be delivered. Um listen people, I just place the orders, I don't know when they're going to fucking show up with the food any better than you do! Instead of calling me, I have a better idea, how about you call the fucking vendor and ask them? Maybe that's just crazy talk...
Anyways, this weekend I went out and bought a new toy. See, since I promised this year I would get more photos online for the blog, I purchased the Mino, which is a video camera the size of an iPod. I also got insurance on the thing because I will abuse it. I got some vid on here from my first day with it, and though it is raw footage hopefully I can figure out (with the help of The Brain) how to just upload it onto the blog.
Tonite was a busy night and some family members came in this evening. I made up an amuse (while we were busy) of a pan seared scallop over a fennel salad tossed in some champagne vinegar herbs and really good olive oil. Well, I send it out and step into the kitchen office to grab something, when I see a text on my phone that says "FYI my girl is allergic to seafood."
Really, dude? Nice, bring a person who is allergic to seafood to a seafood restaurant. NEVER EVER EVER EVER!!! do that, I mean its like walking into Morton's and asking for the shrimp linguine! Though I'm proud of our very few non-seafood options, don't order that here!
Crazy day all day. Started with a phone call, which seems to be a daily thing, at 8:15am about when an order would be delivered. Um listen people, I just place the orders, I don't know when they're going to fucking show up with the food any better than you do! Instead of calling me, I have a better idea, how about you call the fucking vendor and ask them? Maybe that's just crazy talk...
Anyways, this weekend I went out and bought a new toy. See, since I promised this year I would get more photos online for the blog, I purchased the Mino, which is a video camera the size of an iPod. I also got insurance on the thing because I will abuse it. I got some vid on here from my first day with it, and though it is raw footage hopefully I can figure out (with the help of The Brain) how to just upload it onto the blog.
Tonite was a busy night and some family members came in this evening. I made up an amuse (while we were busy) of a pan seared scallop over a fennel salad tossed in some champagne vinegar herbs and really good olive oil. Well, I send it out and step into the kitchen office to grab something, when I see a text on my phone that says "FYI my girl is allergic to seafood."
Really, dude? Nice, bring a person who is allergic to seafood to a seafood restaurant. NEVER EVER EVER EVER!!! do that, I mean its like walking into Morton's and asking for the shrimp linguine! Though I'm proud of our very few non-seafood options, don't order that here!
Rod Tidwell
Friday...
Has another week really passed so quickly? I had a day off yesterday and I really should consider it that because I was only here for 45 minutes to place orders, make the special, and write up the menu for the evening.
Though everyone tried to ask me something as I tried to do my ninja vanish. Especially the raw bar cook who is my supervisor in the morning. She has called me every damn day since the day my chef was let go. By 8:20am my phone is ringing. I get asked the most random of questions like she is attempting to track my pricing better then I am. I would gladly give her my job and take hers.
8-4 Monday thru Friday? Hell yeah, and it would be a breeze too. However, since that is not the case I politely answer the phone each morning and as nicely as possibly remind her that she will see me in a few hours. To no avail because she obviously has not gotten the point.
Bragging rights to myself even though the month is nowhere near over, my running food cost is sitting around 28%. We are allowed 32% food cost which is typical in restaurants of this stature. This time last year we were sitting at 39% but had also done about $25,000 more in food sales. FC (food cost) is a big damn deal, and the fact that it is so low right now is unbelievable. Hopefully it stays that way and by the end of the month I am getting a pat on the back...in some form other then physical contact if you get my drift...show me the money!
I also told one of the managers that is watching over the place while another manager is still hobbled, literally, that I would need off May 19th for the DC101 Chili Cook-Off. He simply said that when the time came you would know which was more important and what would need to be done. Ah shit, why do I get the sense that someone else will say something very similar when I ask for that day off again.
Speaking of which, my favorite blonde sent me a reminder email of sorts to fill out the application to get a spot for this year. I'm winning that bitch this year...
Has another week really passed so quickly? I had a day off yesterday and I really should consider it that because I was only here for 45 minutes to place orders, make the special, and write up the menu for the evening.
Though everyone tried to ask me something as I tried to do my ninja vanish. Especially the raw bar cook who is my supervisor in the morning. She has called me every damn day since the day my chef was let go. By 8:20am my phone is ringing. I get asked the most random of questions like she is attempting to track my pricing better then I am. I would gladly give her my job and take hers.
8-4 Monday thru Friday? Hell yeah, and it would be a breeze too. However, since that is not the case I politely answer the phone each morning and as nicely as possibly remind her that she will see me in a few hours. To no avail because she obviously has not gotten the point.
Bragging rights to myself even though the month is nowhere near over, my running food cost is sitting around 28%. We are allowed 32% food cost which is typical in restaurants of this stature. This time last year we were sitting at 39% but had also done about $25,000 more in food sales. FC (food cost) is a big damn deal, and the fact that it is so low right now is unbelievable. Hopefully it stays that way and by the end of the month I am getting a pat on the back...in some form other then physical contact if you get my drift...show me the money!
I also told one of the managers that is watching over the place while another manager is still hobbled, literally, that I would need off May 19th for the DC101 Chili Cook-Off. He simply said that when the time came you would know which was more important and what would need to be done. Ah shit, why do I get the sense that someone else will say something very similar when I ask for that day off again.
Speaking of which, my favorite blonde sent me a reminder email of sorts to fill out the application to get a spot for this year. I'm winning that bitch this year...
Wednesday, March 11, 2009
Duck!
Tuesday...
So, another week has started and a manager walked in on crutches and was given the "go ahead" to go home. Lucky bastard, it's all good though. I was told I could take a day off this week. Am I wrong to think that I can't though? I mean, its not like I have someone who can back me up if I am not here. Oh well, I will take my day off and say thanks. Although I still will sneak into here to do the special for the evening and the ordering.
I use the word sneak because I don't believe anyone in this place has ever been able to do that. I will accomplish this, with my "ninja vanish" powers when it is time to leave. "Ninja vanish" being just that, now you see me now you don't, after all it is my day off. Silent death, bitches.
So, another week has started and a manager walked in on crutches and was given the "go ahead" to go home. Lucky bastard, it's all good though. I was told I could take a day off this week. Am I wrong to think that I can't though? I mean, its not like I have someone who can back me up if I am not here. Oh well, I will take my day off and say thanks. Although I still will sneak into here to do the special for the evening and the ordering.
I use the word sneak because I don't believe anyone in this place has ever been able to do that. I will accomplish this, with my "ninja vanish" powers when it is time to leave. "Ninja vanish" being just that, now you see me now you don't, after all it is my day off. Silent death, bitches.
I also had a sit down with Bob and HR the other day. Whenever you get sat down by HR and another manager of some kind it's never usually a good thing. So when they walked through the doors and into the office the first thought to roll through my head was...Well this is fucked up, I give up 80 hours a week for 3 weeks and I'm about to get fired for doing everything I was told to do.....
Well, it didn't turn out that way. Good thing too because I think the HR guy could tell I was about as nervous as one of Dick Cheney's hunting buddies. I was told "This isn't a separation conversation, Mr. Chase..." Then, snark, my thoughts being, "Could you tell I was ready to hand over my keys...oh hold on, I DON'T HAVE ANY!!"
Long story short, they found out about this blog. I guess it was inevitable, though I didn't really try to hide it or anything. I was told it was because they took the computer from this office and found the site on it from the cookies. Eh, whether or not that's true is left to be seen. It's cool, though I prefer to stay below the radar, and that is basically gone now.
Well, that and "Dad" coming back from his winter home in Florida and ordering the special on his first night here. That man never ordered a special when my chef was around. Someone must be whispering in his ear. Hope they were good words...
Sunday, March 8, 2009
Uh, I Got Nothin'
Saturday...
Another week come and gone. I wish I could say tomorrow was a day off, but I will find myself up early in the morning trying to catch up on all the things I was unable to do during the week. Everything from laundry to paying bills, and then working on the pilot. Tonite wasn't half as busy as last week, but I ran 2 specials and both of them sold out by 9pm. I had 12 orders of each, so I must be doing something right if that's happening.
So I know I have been talking about being here at work all too often and missing out on a lot of activities outside of these walls, but some ground has been covered. I have developed 3 more recipes this week to fit into this diet plan. I can now make a shrimp salad that you can eat an entire cup of and it only has 210 calories. I have a chicken salad that isn't far off from that as well. I dropped 4 pounds this week, and I have still been going to the gym of course.
Working 80 hours is hardly a deterrent for that...yeah right. Discounting my admitted drinking, I am developing some story of success with this weight loss thing. Everyone says you need to cut out alcohol, well if I continue to make progress with what I am doing I can't wait to call BS!
Have a great weekend!
Another week come and gone. I wish I could say tomorrow was a day off, but I will find myself up early in the morning trying to catch up on all the things I was unable to do during the week. Everything from laundry to paying bills, and then working on the pilot. Tonite wasn't half as busy as last week, but I ran 2 specials and both of them sold out by 9pm. I had 12 orders of each, so I must be doing something right if that's happening.
So I know I have been talking about being here at work all too often and missing out on a lot of activities outside of these walls, but some ground has been covered. I have developed 3 more recipes this week to fit into this diet plan. I can now make a shrimp salad that you can eat an entire cup of and it only has 210 calories. I have a chicken salad that isn't far off from that as well. I dropped 4 pounds this week, and I have still been going to the gym of course.
Working 80 hours is hardly a deterrent for that...yeah right. Discounting my admitted drinking, I am developing some story of success with this weight loss thing. Everyone says you need to cut out alcohol, well if I continue to make progress with what I am doing I can't wait to call BS!
Have a great weekend!
Can't Do It All
Friday...
Another week almost over, another 80 hours clocked in with 6 days. These gray hairs need to stop popping up all over the place. A lot has been accomplished in a little time since my chef was let go just 2 weeks ago. The day after it happened, it was like a veil being lifted before my eyes to reveal an ugly truth about this place. It has many issues, just like every restaurant does, but way more then I was ready to see so fast. I must say that in my own defense I did suggest many changes in my first month here, most to no avail. Oh well, no time to dwell on the past right?
It dawned on me today just where my chef went wrong with everything. Not so much a place or time, but just in general. See, I have been handed the keys to this place and am also taking over every single responsibility that my chef had. Unfortunately for me, and eventually him, my chef did everything. Everything being that he ordered for the kitchen and the front of the house.
Like, he ordered toilet paper, paper for the printer, ink for the printers, utensils for the tables, wine glasses, food for the kitchen with me as well, get my drift? No one should do that, he did it because he thought it would save him, in the end turns out it was his ultimate downfall. I am not going to say whether it was the smartest move ever, that should be self explanatory.
My point is that today while talking to Bob, I grew the balls to tell him (in a very PC way) that I did not want this to happen to me as well. I let him know that I would eventually need help. I went so far as to say that I did not care whether it came in the form of an executive chef (because my title hasn't changed) or that of another sous as competent as I am.
Two weeks in and my brain is ready to go into information overload by the time I leave each night. It's not so much the ordering part, but I have already made a few changes to the menu as well, and I intend many more. There is a lot of room for improvement in this place, it is still a beautiful restaurant in a ridiculous location.
The food, in my opinion, needs to step up to the level of its ambiance. I only mention the food part because that is what I ultimately, well hopefully, will be put in charge of. Not without the help of someone else though, Rome wasn't built in a day, and I do not intend to accomplish this myself. I wish my friend in culinary school would be done sooner then a few months from now, because this is the perfect opportunity for both of us to do great things.
I've written enough for today, but trust me this is just starting to become interesting...can you tell I'm trying not to jynx myself?!?!?!
Another week almost over, another 80 hours clocked in with 6 days. These gray hairs need to stop popping up all over the place. A lot has been accomplished in a little time since my chef was let go just 2 weeks ago. The day after it happened, it was like a veil being lifted before my eyes to reveal an ugly truth about this place. It has many issues, just like every restaurant does, but way more then I was ready to see so fast. I must say that in my own defense I did suggest many changes in my first month here, most to no avail. Oh well, no time to dwell on the past right?
It dawned on me today just where my chef went wrong with everything. Not so much a place or time, but just in general. See, I have been handed the keys to this place and am also taking over every single responsibility that my chef had. Unfortunately for me, and eventually him, my chef did everything. Everything being that he ordered for the kitchen and the front of the house.
Like, he ordered toilet paper, paper for the printer, ink for the printers, utensils for the tables, wine glasses, food for the kitchen with me as well, get my drift? No one should do that, he did it because he thought it would save him, in the end turns out it was his ultimate downfall. I am not going to say whether it was the smartest move ever, that should be self explanatory.
My point is that today while talking to Bob, I grew the balls to tell him (in a very PC way) that I did not want this to happen to me as well. I let him know that I would eventually need help. I went so far as to say that I did not care whether it came in the form of an executive chef (because my title hasn't changed) or that of another sous as competent as I am.
Two weeks in and my brain is ready to go into information overload by the time I leave each night. It's not so much the ordering part, but I have already made a few changes to the menu as well, and I intend many more. There is a lot of room for improvement in this place, it is still a beautiful restaurant in a ridiculous location.
The food, in my opinion, needs to step up to the level of its ambiance. I only mention the food part because that is what I ultimately, well hopefully, will be put in charge of. Not without the help of someone else though, Rome wasn't built in a day, and I do not intend to accomplish this myself. I wish my friend in culinary school would be done sooner then a few months from now, because this is the perfect opportunity for both of us to do great things.
I've written enough for today, but trust me this is just starting to become interesting...can you tell I'm trying not to jynx myself?!?!?!
Sucking Heinies
Thursday...
Well, today was no different from the past 2 weeks. I have been here for around 13 hours, which is becoming an average so maybe it will sink in and become routine soon. That and the mini keg of Heineken that I seem to go through in less then a week. I'll be in Betty Ford before too long if this keeps up.
Just like the post office slogan about delivering mail, or actors stating the show must go on, so must life. I have had to cancel yet another meeting with Panas Gourmet because of my current situation. I have even had lay off other plans besides missing that wedding last weekend. The diet plan I had been working on has been put on hold as well, but I myself continue to eat like a rabbit...with the exception of the Heineken I guess.
None of that is good, but what is good is that the pilot I spoke about several months ago is making strides once again. It seems like no matter how much I work, my colleagues around me won't let me give up on it. Kudos to them for sticking with me and helping develop this. Two of us are actually meeting up this weekend to do some filming of me cooking to get the kinks out, if you know what I mean.
By the end of the month we should actually have some footage of...aw, fuckin' A. Every time I think we'll have something we won't, so one day it'll just be here...so keep checking in every day!
Well, today was no different from the past 2 weeks. I have been here for around 13 hours, which is becoming an average so maybe it will sink in and become routine soon. That and the mini keg of Heineken that I seem to go through in less then a week. I'll be in Betty Ford before too long if this keeps up.
Just like the post office slogan about delivering mail, or actors stating the show must go on, so must life. I have had to cancel yet another meeting with Panas Gourmet because of my current situation. I have even had lay off other plans besides missing that wedding last weekend. The diet plan I had been working on has been put on hold as well, but I myself continue to eat like a rabbit...with the exception of the Heineken I guess.
None of that is good, but what is good is that the pilot I spoke about several months ago is making strides once again. It seems like no matter how much I work, my colleagues around me won't let me give up on it. Kudos to them for sticking with me and helping develop this. Two of us are actually meeting up this weekend to do some filming of me cooking to get the kinks out, if you know what I mean.
By the end of the month we should actually have some footage of...aw, fuckin' A. Every time I think we'll have something we won't, so one day it'll just be here...so keep checking in every day!
Monday, March 2, 2009
Welcome to the Thunderdome, Bitch!
Monday...
Would it mean a damn thing if I said I was tired? OK, I didn't think so. I have, however, been here just over 13 hours and will be leaving in 3. And I'm getting tired of this shit.
Saturday night was a beast for the restaurant. Bob had my schedule set up to run a cook short, and I was told to order for just under 100 covers. Well, we started with 82 and ended with 186. I ran out of 6 items, and yes that is embarrassing. I ran 45 minute checks from 8:30 until close. I had to call my manager from the kitchen and ask him to stop seating at 9pm. It was fucking ridiculous and upsetting.
I mean, if I had ordered by instinct like always, we may have ran out of 2 items, one of them being the special. If I had scheduled cooks like I usually do we would have run 10-13 minute checks like I expect to no matter how busy it is. I was working the salad station the entire evening, until around 8pm when I found myself working behind the line calling out orders, and running back over to the salad station to keep up with my own printer which was spitting out orders on a constant basis.
I grimmaced as the tickets spewed out like I hit a perfect SkeeBall score at Chucky Cheese...all while I was running around like a fucking mad man to keep the kitchen together. You know what, I don't let things fall apart very often...even in the worst of times I keep things together by a thread. But when shit falls apart it's comical to watch it crash and burn. I was close to going all Office Space on the printer by the end of the night...
I didn't walk out of the kitchen until almost midnight. After the long week I would love to say I went straight home to bed, but that just wouldn't be me. I swung by a friend's birthday party, who had set up a 70's theme for the gathering. Never one to disappoint, I grabbed my gear and a pick for my hair and was ready to go. I got home around 4am and remembered I had an engagement party to cater Sunday at 2pm...d'oh!
OK, so the party went over great, but the bags under my eyes today tell me next time I should actually try and do something most human beings my age do when they are fatigued...sleep.
Would it mean a damn thing if I said I was tired? OK, I didn't think so. I have, however, been here just over 13 hours and will be leaving in 3. And I'm getting tired of this shit.
Saturday night was a beast for the restaurant. Bob had my schedule set up to run a cook short, and I was told to order for just under 100 covers. Well, we started with 82 and ended with 186. I ran out of 6 items, and yes that is embarrassing. I ran 45 minute checks from 8:30 until close. I had to call my manager from the kitchen and ask him to stop seating at 9pm. It was fucking ridiculous and upsetting.
I mean, if I had ordered by instinct like always, we may have ran out of 2 items, one of them being the special. If I had scheduled cooks like I usually do we would have run 10-13 minute checks like I expect to no matter how busy it is. I was working the salad station the entire evening, until around 8pm when I found myself working behind the line calling out orders, and running back over to the salad station to keep up with my own printer which was spitting out orders on a constant basis.
I grimmaced as the tickets spewed out like I hit a perfect SkeeBall score at Chucky Cheese...all while I was running around like a fucking mad man to keep the kitchen together. You know what, I don't let things fall apart very often...even in the worst of times I keep things together by a thread. But when shit falls apart it's comical to watch it crash and burn. I was close to going all Office Space on the printer by the end of the night...
I didn't walk out of the kitchen until almost midnight. After the long week I would love to say I went straight home to bed, but that just wouldn't be me. I swung by a friend's birthday party, who had set up a 70's theme for the gathering. Never one to disappoint, I grabbed my gear and a pick for my hair and was ready to go. I got home around 4am and remembered I had an engagement party to cater Sunday at 2pm...d'oh!
OK, so the party went over great, but the bags under my eyes today tell me next time I should actually try and do something most human beings my age do when they are fatigued...sleep.
Deserter
Friday...
One more day to go. "Bob" was with me the entire day again today but is now sitting at the bar, must be nice. He did most of my bulk ordering for next week with me as well. Following and watching every check mark I made for a product to order.
Now, as I have said before, I understand where the guy is coming from, but do you really expect me to be happy when I see you at 6pm drinking at the bar? With the state of this restaurant, really? I mean, I'm dying for a Miller right now dude and you just did a half day as far as I'm concerned. That's your job though, half-days to make sure something gets done and then it's off to happy-hour with you.
I must be in the wrong field....
One more day to go. "Bob" was with me the entire day again today but is now sitting at the bar, must be nice. He did most of my bulk ordering for next week with me as well. Following and watching every check mark I made for a product to order.
Now, as I have said before, I understand where the guy is coming from, but do you really expect me to be happy when I see you at 6pm drinking at the bar? With the state of this restaurant, really? I mean, I'm dying for a Miller right now dude and you just did a half day as far as I'm concerned. That's your job though, half-days to make sure something gets done and then it's off to happy-hour with you.
I must be in the wrong field....
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