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Old 06-07-2008, 12:45 AM   #21
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You will surely learn from the experience, but remember that RL is a chain, and chains do everything in a canned sort of fashion, nothing resembling the kitchen of our imaginations (or food tv). Take it for what it's worth and then at some point look for an experience in an independent setting. People love Red Lobster, and there's no harm in that. But it's very different than being a line, saute or fry cook in a fine dining establishment, or even a short order cook in a family diner.

You will learn, that's what's important. If you don't feel you're learning, move on!
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Old 06-07-2008, 09:36 AM   #22
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I have never been in a Red Lobster so I am just guessing here, but my impression was that it was on the same level as McDonalds. I would expect a "line cook" there to just be someone who assembles the pre-cooked food. I do not think there would be any real cooking, just re-heating. This is just a guess though so don't hold me to it.
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Old 06-07-2008, 10:24 AM   #23
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McDonald's and Red Lobster are definitely NOT on the same level, GB. We've gotten some pretty darned good meals there.
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Old 06-07-2008, 11:12 AM   #24
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I agree with Connie. Here Red Lobster is quite good and doesn't come near McDonald's fare.
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Old 06-07-2008, 11:20 AM   #25
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McDonald's and Red Lobster are definitely NOT on the same level, GB. We've gotten some pretty darned good meals there.
I think GB was talking about how the food is prepared, not the quality.
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Old 06-07-2008, 12:23 PM   #26
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Originally Posted by jet View Post
I think GB was talking about how the food is prepared, not the quality.

Yes, the only REAL difference between Red Lobster and McDonald's is the quality of ingredients, but make no mistake, this is a large chain restaurant, and like any large chain, they will use mostly pre-fab food. I'm glad that some folks were able to have good meals there; it means there were probably a few 1/2way competent cooks there. However, I can say that every time I have ordered scallops there, they have been extremely overdone, fish filets are generally cooked until they are dried out, and on about 70% of occassions when my meal came with some sort of pasta side, the sauce was completely broken, a lake of butter sitting atop a mass of cream and unmelted cheese.

Really the only fish that doesn't get ridiculously overcooked there is the crab and the numerous selections of fried shrimp. Their offerings are very unexciting, and usually heavy. You would think that by now they might offer things like tuna on the menu, but it seems they're really just against preparing anything that requires implementing some proper fundamentals.

No offense to the OP, everyone needs to start somewhere. However, IMO, Red Lobster is far from the 'cadillac' of seafood that many folks seem to think it is.
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Old 06-07-2008, 12:25 PM   #27
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i'd rather eat a cadillac.
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Old 06-07-2008, 01:23 PM   #28
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Hello!

I have never cooked in a professional kitchen before, but have a real passion for food and cooking. I may have a job at Red Lobster as a line cook, but I have no idea what to expect!

Can someone please tell me how tough this will be? How much stress, etc. I guess I am a bit nervous. Haha

Thanks!
Welcome to DC, Mikel, & congrats on your new job. I have never worked in a pro kitchen, & it's been awhile since I visited a Red Lobster. With any new job it's 'normal' to be a bit nervous. Just take a deep breath. As I recall, there used to be a time (in my area), where you picked your lobster out of a tank. Since lobster (& seafood) is the main 'draw', I would try not to get bit Seriously(?), they probably have their own way of prepping/cooking lobster & seafood (& a famous biscuit recipe, if it still exists). I would follow through with what is asked/required & familiarize yourself with the menu. Knowing a little about seafood can't hurt. Good Luck.
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Old 06-07-2008, 01:28 PM   #29
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Like I said, I was only guessing. I am glad that I was wrong
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Old 06-07-2008, 05:19 PM   #30
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Originally Posted by buckytom View Post
i'd rather eat a cadillac.

LOL- Amen to that.
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