Hey all, looks like a great forum you have here. A short intro:
Just moved to Toronto (Canada) from a small town, initially to pursue my passion for music, then realized I needed a job! Got in as a busser in a super high volume chain restaurant, spoke to the chef about BOH and got in as dishwasher. A month or so later I got moved up to friers, where I've been for 2 weeks (maybe longer, time flies these days!). I've always been interested in cooking, considered going to school for it. Infact the head chef at my restaurant dissuaded me from going to school in lieu of just working for her and learning what its like. Very grateful for the opportunity. So far I'm loving it, but it's definitely daunting at times.
Ramble ensuing:
So, as I said, the restaurant I work in is very high volume (average day on the weekend the store takes in between 22 and 28 grand), friers especially. When I work with the experienced frier things tend to go pretty damn well, I know what is needed and what's expected of me and I do my best to hustle it out. Lately however I've been the only one on friers, and have been weeded a few times way beyond my capacity. It's been pretty frustrating, I feel like I'm blowing it and just not up to snuff. I remind myself I've only been at it for a few weeks, but that doesn't feel like a valid excuse. So basically I'm just looking for any advice, encouragement, harsh reality, anything you have to offer. I'm not going anywhere (unless they decide I'm too slow and axe me), and generally speaking I have a great attitude towards work. I get complimented frequently on being able to keep my cool even in the worst of situations, but inside I'm disappointed with my performance. Sooo, thats my story! Sorry for the long rant. I look forward to reading more on here and seeing what you folks have to say.
Just moved to Toronto (Canada) from a small town, initially to pursue my passion for music, then realized I needed a job! Got in as a busser in a super high volume chain restaurant, spoke to the chef about BOH and got in as dishwasher. A month or so later I got moved up to friers, where I've been for 2 weeks (maybe longer, time flies these days!). I've always been interested in cooking, considered going to school for it. Infact the head chef at my restaurant dissuaded me from going to school in lieu of just working for her and learning what its like. Very grateful for the opportunity. So far I'm loving it, but it's definitely daunting at times.
Ramble ensuing:
So, as I said, the restaurant I work in is very high volume (average day on the weekend the store takes in between 22 and 28 grand), friers especially. When I work with the experienced frier things tend to go pretty damn well, I know what is needed and what's expected of me and I do my best to hustle it out. Lately however I've been the only one on friers, and have been weeded a few times way beyond my capacity. It's been pretty frustrating, I feel like I'm blowing it and just not up to snuff. I remind myself I've only been at it for a few weeks, but that doesn't feel like a valid excuse. So basically I'm just looking for any advice, encouragement, harsh reality, anything you have to offer. I'm not going anywhere (unless they decide I'm too slow and axe me), and generally speaking I have a great attitude towards work. I get complimented frequently on being able to keep my cool even in the worst of situations, but inside I'm disappointed with my performance. Sooo, thats my story! Sorry for the long rant. I look forward to reading more on here and seeing what you folks have to say.