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That 2008 line cook gig changed how I run my station
I was working this tiny Italian joint in Portland during the recession, like 14 covers a night. The sous chef, Tony, made us write down every ticket by hand before calling it out, even when it was dead. That habit stuck with me for 16 years now, and honestly it saves my butt every Friday when we get slammed. Has anyone else picked up a weird quirk from an old kitchen that you still can't shake?
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emery96511d ago
Handwritten tickets sound like a pain, but there is something about writing things down that locks them into your brain. I still do a count of my tools before I leave every job even though I have done it a thousand times. That kind of habit just becomes part of you and you cannot shake it, good or bad.
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