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Why does nobody talk about the note my old chef left on my station after I messed up a Friday rush
Three years back I worked the saute station at a spot off 5th in Austin, and we got slammed with 42 tickets in 90 minutes on a Friday. I dropped two orders of scallops and sent out a pork dish raw, and the chef pulled me aside after close. He didn't yell, he just said "you cook like you're scared of the ticket, not the food," and it hit me harder than any screaming ever did. For two months after that I started writing my tickets out by hand before I fired anything, even when we were drowning. My send times went from about 14 minutes down to 9, and I stopped remaking dishes almost completely. Has anyone else gotten one line from a boss that messed with your head more than a whole write-up would have?
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jade51719d ago
That one honest sentence sticks because it makes you see the thing you were avoiding.
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