/ck/ - Food & Cooking

>>15594332
Was a chef for 5 years before I decided I could learn more myself.
Worked at a chain italian restaurant that was more defrosting than cooking
Moved onto a steakhouse for the 4.5 years until the end.
Started on prep, worked up to fryers and then both grill sections (A did raw meat, steak, burgers and stuff, B did cooked meat, ribs, portion fridges, sides and prep)

16 hour shifts back to back did a few 20 hour shifts
Huge team
7-800 a day covers typically, 1300 highest I ever did.
16 year old servers getting run into the ground but making bank.

On the one hand it was a great experience since I knew I could make it in any job after dealing with that for so long.
On the other hand, high turnover meant constant training and the only thing keeping everything together was the core team that had been there since the beginning. Everyone was tired.
I wanted to learn, once I had been on all sections there was nothing left to learn
Wage was shit, but always at work so never got to spend it.

Place was very clearly just taking advantage of the staff, using it's popularity to get fresh meat in.
Sadly i've deleted all my photos of stuff from there, so here's my cat instead.