/ck/ - Food & Cooking

Let me ask you something.
This person has been working at the restaurant for like, 3 months.
They've been moving them around to like 5 different stations in that time.
I can't tell if this is a good thing or a bad thing.

What are your thoughts?
Any kitchen management, sous chef, heads, ect. reading this, why would you move around a line cook like this, this quickly?

Thanks.

>>7071407
Bro... chicks like scars. NOBODY should like burns...

8 hour shift next to a wood fire grill in a beautiful open kitchen with a fuck ton of AC. Friday+ Saturday are actually my easiest nights, as I get a guy to work with, looking forward to that tonight. At our place grill and saute is the same line, so my Thursdays alone are nuts.

>>7071424
>2015
>Being proud of how shitty your working conditions are


>>7071428
Are you guys accepting applications? I was thinking since we were already on the sun maybe we can just like flash shit on the surface real quick. Also everything about that comment except the sun part happens all the time.

This thread is now a defacto industry thread.