/ck/ - Food & Cooking

>>16196117
nah nothing like that lol
and I definitely worked 80 hours a week for the past 5 years
we always ran a skeleton crew and people would whine about being understaffed, until we did schedule a lot of people for crazy nights like superbowl and then they're all "why is there so many people here why am i here can i go home this is stupid"
no, none of what you posted is me, I know how to function overstaffed or understaffed though it did take me a little while to figure that part out it's not hard to just keep a positive attitude and be a cog in the wheel. Kitchen work is all about attitude
What actually inspired me to get into kitchens was hearing my buddy talk about kitchen life all the time, I wanted to experience it so that's why I settled for Subway when I found myself needing a job even though up until that point in my life I had no intention of working with food at all, not for a wage. He always had crazy stories to tell and bragged about his skills and the kitchen politics always sounded pretty brutal. I wasn't at a great place in life at that point in time either

At the restaurant I started as a driver and I started doing dishes and helping out even though I didn't have to. Sometimes the owner would throw me $10, sometimes he wouldn't. The food was really good so I soaked up as much knowledge as I could. A short order cook decided to do heroin one night and sent the boss a 4 page text apologizing about how he was gonna miss his shift so I took his job over. Became the "manager" pretty quickly but it was really just a title. Leader, sure, but didn't do much managing besides doing the food order and taking accountability for a bunch of shit that I didn't have control over. The place was purgatory and I gave it everything I had and I'm glad it's over. Bought chainlink in 2018 and I have time to think about my next move in life. My last day there I broke my hand. I'm all healed up from that and I'm keeping busy. Reacquainting myself with computers and math