cookrant.blogspot.com
Cook Rant: March 2005
http://cookrant.blogspot.com/2005_03_01_archive.html
Friday, March 04, 2005. At my restaurant, we have a chef (this is part of being a worth-your-salt restaurant, having a chef kinda makes things seem more official), and my chef turns out to be an older lady, something around 60 years old. When I asked her where she went to culinary school, the answer was "I'm self-taught.". Add to this her post-work drinking. This lady orders extra boxes of wine (BOXES! Woman, get some taste! You call that thinly sliced? Are you sure that's mid-rare! Don't do it that way!
cookrant.blogspot.com
Cook Rant: Waitresses
http://cookrant.blogspot.com/2005/02/waitresses.html
Wednesday, February 16, 2005. There's very few things a waitress can do to shaft their tips in the long term worse than arguing with a cook. Think of the last bad restaraunt experience someone told you about. It probably starts with "And it took us x minutes to get our drinks, then another y minutes to get our food! The other day a bartender came back to the kitchen, looks over the window at myself and two other cooks and says in a loud, bossy voice:. I write these things for a REASON! The next time you ...
cookrant.blogspot.com
Cook Rant: A Day In The Life...
http://cookrant.blogspot.com/2005/02/day-in-life.html
Friday, February 25, 2005. A Day In The Life. Every once in a while, someone asks me what I actually do. As if I stand around and jerk off all day long. It's like that interview in the movie Office Space; what do you actually DO. I figured I'd drop a list of things that I do in a given day, in rough chronological order at the restaraunt. Remember that what I do is dependant on the tickets I get once the restaraunt opens, for the most part. 5 I handle orders, take care of prepping something if it runs out...
cookrant.blogspot.com
Cook Rant: Jackass Cooks
http://cookrant.blogspot.com/2005/03/jackass-cooks.html
Tuesday, March 01, 2005. Now when you need a burner, that's one thing, but when you don't, it's another thing. It's payback time. T runs to the back for a few minutes - to prep something, touch herself, who knows what. It's an opportunity. First I get a can of spray-grease; it's a mix of oil and margarine that you spray on broiler pans so things don't stick to them. Then out of the maybe 15 pairs of tongs in the kitchen, I collect 13 and hide them. I grease the last two and leave them for T. I work in an...
cookrant.blogspot.com
Cook Rant: New Cooks
http://cookrant.blogspot.com/2005/02/new-cooks.html
Sunday, February 20, 2005. I've gotten a few emails from new cooks - they're asking what to do, because they're new. Let's be honest; I've got more than a few beers in me; the only reason I can type straight is my roommate and three years of computer science in college. My tip to new cooks is this: go to your mgnt or head cook and say "hey can I get the keys to the (insert name to rag closet here)" and go snag 2x however many rags you need. Posted by LineCook at 1:01 AM. I worked at a california pizza ki...
cookrant.blogspot.com
Cook Rant: The Floor & Your Food
http://cookrant.blogspot.com/2005/02/floor-your-food.html
Friday, February 18, 2005. The Floor and Your Food. When I tell people "I work as a cook", the first question out of their mouths is usually something to the order of "Have you ever dropped food on the floor, then put it on a plate? Sadly enough, the answer is yes. In my first week training, I remember calling my manager over, picking up a steak with the tongs, holding it up to him and saying "Does this look mid-rare to you? And then dropping it on the ground (accidentally, obviously.). Say, you want to ...
cookrant.blogspot.com
Cook Rant: February 2005
http://cookrant.blogspot.com/2005_02_01_archive.html
Friday, February 25, 2005. A Day In The Life. Every once in a while, someone asks me what I actually do. As if I stand around and jerk off all day long. It's like that interview in the movie Office Space; what do you actually DO. I figured I'd drop a list of things that I do in a given day, in rough chronological order at the restaraunt. Remember that what I do is dependant on the tickets I get once the restaraunt opens, for the most part. 5 I handle orders, take care of prepping something if it runs out...
cookrant.blogspot.com
Cook Rant: Our Drunken Chef
http://cookrant.blogspot.com/2005/03/our-drunken-chef.html
Friday, March 04, 2005. At my restaurant, we have a chef (this is part of being a worth-your-salt restaurant, having a chef kinda makes things seem more official), and my chef turns out to be an older lady, something around 60 years old. When I asked her where she went to culinary school, the answer was "I'm self-taught.". Add to this her post-work drinking. This lady orders extra boxes of wine (BOXES! Woman, get some taste! You call that thinly sliced? Are you sure that's mid-rare! Don't do it that way!
cookrant.blogspot.com
Cook Rant: Corporate vs. Private
http://cookrant.blogspot.com/2005/02/corporate-vs-private.html
Monday, February 14, 2005. Corporate vs. Private. 1 Corporate cooks show up ten minutes early for work, or more, and start work immediately, because they know the corporation is too cheap to pay for enough cooks to do the work in the time allotted. Private cooks show up and have enough time. 2 Corporate cooks have little or no motivation to help their teammates. Private cooks realize that business can actually suffer from poor ticket times and low quality food can actually drive customers away. I know ex...
