Quote:
Originally Posted by 6793026
care to tell us more about your job. a lot of people asked why i don't go into cooking. they don't understand being a home cook versus a job is totally different. I have great respect to what you guys do. working the line is not easy.
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Yep; huge difference!
When I use to be at a fine dining restaurant near north Barnaby/Hastings, I'd work around 10-11 hours (6-7 for mise-en-place, 3 for dinner service 1-2 for shutting down) a day salary based ($ as opposed to $$$ in hotels), which would barely cover anything LOL. To be honest, cooking is really repetitive (as we look for consistency) and would eventually rotate stations roughly every 6-8 months. Standing a lot and...generally gotta keep your mouth shut for the 5-6 hours of service or else you get told to st*u by the chef. Don't want to continue on rambling about it but..all in all, no complaints; one of the toughest careers but really rewarding if excelled in it.