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My boss at the diner said my closing work was "technically fine but slow," so I timed myself for a week
I've been closing the kitchen at the diner on 5th for about 8 months, and I always thought I was pretty quick until my boss watched me one night and said I was "technically fine but slow." I started timing each part of my close with my phone, and it turns out I was losing 20 minutes just walking back and forth to the walk-in because I kept forgetting stuff. Now I load everything onto one tray before I even start, and I'm out 25 minutes earlier than before, so has anyone else had a boss give them feedback that stung but actually helped?
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tyler85413d ago
Read a thing once about restaurant kitchens where they said the trick is to batch your trips instead of running back and forth for one thing at a time. The guy writing it called it "consolidating your steps" or something, but it's the same idea as your tray. Basically every time you leave the line you should be carrying something or grabbing multiple things on the way back. He said new cooks lose the most time on that and don't even notice because it feels busy. Your boss was kind of a jerk about how he said it but he wasn't wrong. Timing yourself is smart too because you can't fix what you can't see.
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