August 25, 2025 • 19 mins
Fast and easy ways to improve cook skills in the hospitality services.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Grus.
Speaker 2 (00:00):
That's the way it is.
Speaker 3 (00:02):
That's the way. It's time.
Speaker 2 (00:04):
I learned around. It was in the load, it was
in cold.
Speaker 1 (00:12):
I mind from the hell, I see what to do.
Speaker 2 (00:16):
Can't hold me day, learn not to hell be.
Speaker 4 (00:23):
Standing on money all right now, y'all, hold on, hold on,
let me fake this alright.
Speaker 1 (00:36):
Now, you know, man, I am so sorry. Don't boo me,
don't boo me.
Speaker 3 (00:39):
Don't buddy, what kind of packed in here?
Speaker 2 (00:51):
So?
Speaker 1 (00:52):
Man? Can you I'm sorry, man? But can you please?
Can you please wait to be seated? Welcome, Welcome, Welcome?
Speaker 4 (01:05):
And I know it's supposed to be three thirty or
maybe four to thirty, y'all. I keep on changing, y'all.
I might even have to change it again. It's just
so busy in so many podcasts. I know that's so unprofessional.
But I'm actually thinking, probably have this podcast once a
month and just make it a really every time. Make
it an audio visual podcast, so I can I can
(01:26):
really go there with it. But no, we're gonna keep
it Monday's. That's what I'm gonna do. Mondays usually at
three thirty. Okay, we're gonna have it at three thirty
on Mondays. Will be please Wait to be seated, and
hopefully I can keep it down, y'all. I'm just not
a podcast so I got a lot of other stuff
(01:46):
going on, and I really want to continue with the podcast.
So I think that I know that the time it's
supposed to airr is not always the most important, because
that's usually not the sign that people listen to the podcast.
People you usually listen to the podcast, I want to say,
when they get the.
Speaker 2 (02:04):
Chance smoking gums to changers. That's had to.
Speaker 1 (02:35):
Give me some water. Sorry about that. So this is
what it is. I haven't been off more than what
I can chew.
Speaker 4 (02:45):
It's just that sometimes my brain tells me I can't
keep going.
Speaker 1 (02:50):
And I have to listen to it.
Speaker 4 (02:52):
Although my heart says keep going, my brain can't keep
on focusing.
Speaker 1 (02:56):
So yeah, this is Please Wait to be Seated the
culinary podcast.
Speaker 4 (03:00):
Well, I narrated Uncle san Ali and it is my
Qushia moriaty LLC partnership with Overtime Studios and My Citymama
Music dot Com.
Speaker 1 (03:11):
You know how's everybody?
Speaker 4 (03:12):
Summer is ding dong, ding dong. It's almost over, y'all
realize we got like one more month. Summer is over
on the twenty second, so we have less than a
month less and then we're going into fall and then
those cooking skills. You know, holiday season is about to
pop up, so we're gonna have a lot of emotion
(03:35):
going on with.
Speaker 1 (03:36):
The ideas as far as cooking.
Speaker 4 (03:40):
But one thing that I want to focus on today, y'all,
would be work ethic. Work ethic in the culinary arts field.
It's something that I want to dig deep into today.
Speaker 1 (03:52):
Why cause I don't know. Man, a lot of y'all.
Speaker 4 (03:54):
You know, you get these jobs, man, you get paid
with They ask you what you add to get paid,
and you just.
Speaker 1 (04:03):
There's a I think there's a perception.
Speaker 4 (04:06):
On how people look at employment, and it varies depending
on socioeconomic status. Because some people make so much money,
they're not gonna work for Some people their network is
so high, they're only gonna work for so much.
Speaker 1 (04:20):
And then you have some.
Speaker 4 (04:21):
People their sexuality and gender can definitely affect their perspective
at work.
Speaker 1 (04:30):
Everybody has different reasons.
Speaker 4 (04:31):
I think the next time I have a podcast, the
next next Monday, we're gonna talk about work identity or
something like that. But today I wanted to talk about
work ethic and the kitchen. You know, an AI overview
says that a strong work ethic and the kitchen includes
being reliable, reliability, you baby, you know, if you say
(04:54):
you're gonna do something, do it.
Speaker 1 (04:56):
Stand on it, stand on what you say you're going to. Man,
you got to what we call that. Don't be capping.
Don't be saying, oh man, I hate coming in work
on time, but like every day you late.
Speaker 4 (05:12):
Every day you come in thirty forty five minutes late.
All right, That right there is annoying because if you
will say, there's three stations in the kitchen for cooks,
right are four let's just count dish five expo, dish, frars, grill,
(05:36):
and cold side. Let's say the dishwasher is always late,
so the cook's got to go and help.
Speaker 1 (05:42):
The dish washer wash dishes.
Speaker 4 (05:44):
And I'm not pointing the finger at anybody in real life.
I'm just using that as an example. And some importance
are just some rolls in the kitchen are just more important.
Speaker 1 (05:56):
So reliability.
Speaker 4 (05:58):
You know, if you're a first great teacher, they need
you in the classroom.
Speaker 1 (06:02):
On time every day. You gotta be there.
Speaker 4 (06:04):
If the teacher is thirty minutes late every day, when
you think that's a problem, then the teacher need to
be in there for the students that.
Speaker 1 (06:12):
Would be a problem.
Speaker 4 (06:13):
So reliability is a key important thing and work ethic
in the kitchen, and then we move on to punctuality.
If you gotta which goes hand in hand, will realize
a part, A part I think goes hand in hand
with reliability in some way, because if you gotta be
(06:35):
at work at seven thirty, you gotta be a work
at seven thirty. Mugs can't even be at work on time. Man,
we need aces and places in the kitchen. You dream me,
you dream me, we.
Speaker 1 (06:48):
Need aces in places. You coming all late? We got
fifteen fried chickens and the fried guy ain't there. He
supposta been here four or fifteen. Are you a setup cook?
You gotta be there at three o'clock while you working?
Why you're walking in there three forty five? Time is essential.
Speed is key.
Speaker 4 (07:08):
Speed is key, right, Okay. And this is something that
people say I don't I have a problem with which
I really don't believe it. It's respect, being respectful in
the kitchen for your colleagues.
Speaker 1 (07:29):
AI over you is saying it like this.
Speaker 4 (07:31):
A community team player who shows respect for colleagues, ingredients
and equipment.
Speaker 1 (07:41):
Okay, I guess things like over putting.
Speaker 4 (07:48):
You use too much, you don't do your stock, you
don't go in stock. You use up all the cheese
and you don't put the cheese back, okay. Or like
let's say you the stove. When you open the stove,
you kick it closed. Stuff like that, throwing stuff, throwing
stuff in the dish, just not being really being rough
(08:11):
with the equipment, throwing it knowing not realizing that. You know,
the handles on the knives can break. Man, you know
we use knives, certain things, certain tools and gadgets. Yes,
they can last, but they only last as long as
you treat them. So like it can be brand new,
but you can break it. And the more that you
use it, you take the value down. You know that,
(08:33):
not just dollar wise, but you take the value down.
It appreciates it one way, one day whatever, but can't
whatever gadget you have one day, the knife that you have,
if you don't take proper care of it, it's not
gonna work the way that you used to. It's gonna
be dull, it's gonna rust, and it's just gonna have
to get a new one. So they're also saying key
(08:54):
traits also involve meticulous attention to detail can insistent cleanliness.
All right, let's deal on that. I once worked out
an Applebee's. I'm gonna say it's Applebee's, and I had
a general manager that pulled me to the side one
day and he got upset.
Speaker 1 (09:14):
He said, no, there's.
Speaker 4 (09:17):
He got on me about gum being on the wall
that he let me on the wall for a couple
of seks. He said that it had it was Friday,
the gum had been on the wall since Tuesday, and
why are.
Speaker 1 (09:33):
People just fucking past it? And I cleaned it up?
Speaker 4 (09:37):
And he had a point, all right, because I had
seen it too, And I'm thinking, why.
Speaker 1 (09:43):
Did I throw that away?
Speaker 4 (09:44):
But I'm guessing because somebody else's gune and nobody else.
Speaker 1 (09:48):
Picking it up? Why am I not doing it?
Speaker 4 (09:51):
So because of that, though I picked I got a
habit of just picking up trash. Now you won't see, No,
my apartment is hell a disorganiz but you won't see
like trash and gum all in my apartment.
Speaker 1 (10:03):
All right.
Speaker 4 (10:04):
There's a difference between disorganization and really being nasty. And
some people would be like, if you disorganize your nasty.
But there's there's a difference, y'all. So consistent cleanly, this
paid attention to detail. Oh I like this one, this
next what this is something that makes em breaks people
in a lot of restaurants in the back of the house,
(10:27):
especially if you can't if you can't handle high volume
and speed.
Speaker 1 (10:34):
And the food has to you know, without messing up.
Speaker 4 (10:37):
Without Because I've had jobs I remember back in the day,
I think I was still in high school. I was,
it was my senior year, and I worked at uh Well,
I worked at the Botanical Gardens assessing Judy's. It was
this restaurant and the Botanical Gardens. And this was before COVID, y'all.
(10:58):
This was like ninety nine, two thousand. So this is
when like what would they call them big tops where
people would go out and eat thirty and like thirty
people would go out and eat, forty people would go
out and eat.
Speaker 1 (11:11):
The volume was more rapid and it was faster.
Speaker 4 (11:15):
So I'm gonna say, to work in the kitchen and
have to handle high volume in a hard rock cafe
in nineteen ninety three, it's different than the hard volume
in a restaurant today because you got grub hub.
Speaker 1 (11:27):
People aren't going in and sitting down.
Speaker 4 (11:29):
You probably have way more to go, so it's almost
the same, but it's different than when people are coming
in and eating and it's a lot of big tops.
And this is probably the lunch rush. You got fifteen
people coming from downtown whatever and they want to go
in this restaurant. They only got some ways to eat,
so they go in there and eat.
Speaker 1 (11:47):
It was different. So there was a lot of pressure,
all right.
Speaker 4 (11:51):
So maintaining the focus under pressure when you got you
gotta be focused because when you read the tickets, it
gotta be writing. When a person calls and they order,
it could be stupid. Let's say they order a burger
that has bacon on it usually, and they don't want
(12:12):
bacon on the burger. They just want to meet in
the sauce and the lettuce. But you go and forget
and you put bacon on that, and you.
Speaker 1 (12:21):
Messed up a couple of other orders.
Speaker 4 (12:24):
So because you wasn't focused, what's gonna happen is you're
gonna mess up the flow of the kitchen, all right,
So believe it or not, it does take skill to
be focused. And those cooks that actually focus and have
less mess ups, and are reliable and are punctual. But
most all can can do all that handle that pressure,
(12:46):
they usually go pretty far because kitchen stress, like we
talked about, is there and it's a real thing.
Speaker 1 (12:53):
And usually people.
Speaker 4 (12:54):
Who don't break under pressure, who can focus, those are
the decision makers that people want to deal with. If
you can't handle that, you pretty much it stops there
and it goes down even lower.
Speaker 1 (13:06):
You dig your hole even deeper.
Speaker 4 (13:08):
So if you want a career in culinary arts, you
have to understand in the kitchen, you have to understand
you're gonna be pressured.
Speaker 1 (13:16):
You have to learn how to deal with pressure.
Speaker 4 (13:18):
And not only are you gonna have to learn how
to deal with that pressure, you're gonna have to be
able to focus under pressure. So doing stuff like playing
the sport or practice something that has you do that
outside of.
Speaker 1 (13:27):
Work your help.
Speaker 4 (13:29):
All right, now we're gonna move home to ooh. This
one is what it's about. Efficient communication. Make sure people
understand what you're saying. Because some people are new in
the kitchen, then they don't understand when you say heard,
they don't understand when they say cut our BD business decline,
some of them don't understand the lingo and the jargon
(13:49):
that goes on in the kitchen.
Speaker 1 (13:51):
They sharp.
Speaker 4 (13:53):
They may not understand when you say hot, they yell
out hot. They just hear you yelling hot. But when
they yell hot, it's because they got some hot name and.
Speaker 1 (14:00):
They need you to move. It can be dangerous.
Speaker 4 (14:02):
You're working with hot chemicals, you're working with hot food.
It can be dangerous walking around with knives. You gotta
have people that know what the hell they're doing up
in there, all right, all right, and always following food
safety standards. You can't have pork and chicken can't be touched.
Seafood can't be touching nothing. I know that for sure.
(14:25):
Seafood can't be touching nothing. People can get really sick
that way, all right. They say, ultimately, it's about demonstrating
integrity and responsibility and a fast paced, the mandy environment
to ensure consistent quality and a positive team atmosphere.
Speaker 1 (14:43):
I agree with that. I agree with that. AI over
you and I gave y'all examples.
Speaker 4 (14:53):
But they're saying reliability and punctuality, be on time, showing
up consistently is crucial for teams operation. I told you
don't know show. Avoid missing ships. Now that's not what
I got into. Don't know call, no show, don't know show,
So avoid missing shifts at This disrupts the team and workflow.
(15:16):
Has this disrupts the team and workflow because you're expected
to be there all right, be prepared, come ready to
work with everything you need. Be prepared, don't be messing around.
If you got your knives, get your knives. You need
your hat or your hat. These days, the kitchens that
I worked at there more laid back. But let's say
(15:39):
there were restaurants like Cheezecake Factory. They used to bruh
if your uniform wasn't clean. They check you before you
walk on and you they send you home. Teamwork and respect.
Respect everyone, Treat colleagues, supervisors, ingredients and tools with dignity,
collaborate effectively, support others, and work together to achieve culinary goals.
Speaker 1 (16:05):
I like that we do that at the restaurant I'm at.
Speaker 4 (16:08):
Communicate openly, share information effectively to keep operations smooth.
Speaker 1 (16:13):
Yeah yeah, I'm with that.
Speaker 4 (16:16):
Professional and professionalism and attitude.
Speaker 1 (16:20):
Oh what it is that? I mean this one whatever?
Speaker 4 (16:28):
In twenty twenty five, I don't know about that maintain
a professional image, present yourself well, and maintain a positive attitude.
Become under pressure, stay focused and composed even when things
get busy YEP.
Speaker 1 (16:41):
Show urgency. That moving fast, moving quick, Like I said,
the high volume. You have to be fast.
Speaker 4 (16:48):
That's gonna gotta you gotta have that speed, meaning you
gotta be focused and can't make so many mistakes. So
show urgency. Pay attention to the kitchens pace. Pay attention
to the kitchen's pace, and work with purpose.
Speaker 1 (17:02):
Ooh, I like that. Let me screenshot that. That was beautiful,
all right.
Speaker 4 (17:09):
Attention to detail and cleanliness. Maintain meticulous cleanliness. Shouts out
to restaurants like the Red Robbing.
Speaker 1 (17:21):
They were.
Speaker 4 (17:23):
Really good at that, really good at safety and sanitization
and work sanitization, wiping our hand washing and cleaning the stations.
They were on it. At least kitchen manager Lenny was
when I was there. Focus on details. Never accept mistakes,
whether it's misplaced ingredient or a dirty glass. Well, and
(17:48):
I'm gonna go ahead and read this, and we're gonna
close out.
Speaker 1 (17:52):
Integrity and accountability.
Speaker 4 (17:55):
Be accountable, take ownership of your actions, and be responsible
for your team. Ask uphold integrity, be honest and stay
true to your commitment to quality and food safety. Ask questions,
know what you don't know, and ask at the appropriate times.
Speaker 1 (18:17):
You know what.
Speaker 4 (18:17):
Next Monday, we're gonna have a return to kitchen work ethic.
Speaker 1 (18:23):
Also personal hygiene.
Speaker 4 (18:25):
Always maintain high standards of personal cleanliness. This includes regular
hand washing, using hairnets, wearing clean uniforms, and not working
when ill.
Speaker 1 (18:36):
Food safety. Follow all food safety.
Speaker 4 (18:39):
Guidelines such as proper storage, handling, and preparation of food
to prevent contamination. And that's from www Dot Fine notes.
I am all right, So next week we're gonna kind
of continue this wrong on this next week show. Probably
(19:02):
it'll be a little bit longer. I don't know it's
hit or miss. It really is. It just really is.
Speaker 1 (19:08):
But I want to thank y'all for tuning in. I
appreciate it. Next Monday, please wait
Grus.
Speaker 2 (00:00):
That's the way it is.
Speaker 3 (00:02):
That's the way. It's time.
Speaker 2 (00:04):
I learned around. It was in the load, it was
in cold.
Speaker 1 (00:12):
I mind from the hell, I see what to do.
Speaker 2 (00:16):
Can't hold me day, learn not to hell be.
Speaker 4 (00:23):
Standing on money all right now, y'all, hold on, hold on,
let me fake this alright.
Speaker 1 (00:36):
Now, you know, man, I am so sorry. Don't boo me,
don't boo me.
Speaker 3 (00:39):
Don't buddy, what kind of packed in here?
Speaker 2 (00:51):
So?
Speaker 1 (00:52):
Man? Can you I'm sorry, man? But can you please?
Can you please wait to be seated? Welcome, Welcome, Welcome?
Speaker 4 (01:05):
And I know it's supposed to be three thirty or
maybe four to thirty, y'all. I keep on changing, y'all.
I might even have to change it again. It's just
so busy in so many podcasts. I know that's so unprofessional.
But I'm actually thinking, probably have this podcast once a
month and just make it a really every time. Make
it an audio visual podcast, so I can I can
(01:26):
really go there with it. But no, we're gonna keep
it Monday's. That's what I'm gonna do. Mondays usually at
three thirty. Okay, we're gonna have it at three thirty
on Mondays. Will be please Wait to be seated, and
hopefully I can keep it down, y'all. I'm just not
a podcast so I got a lot of other stuff
(01:46):
going on, and I really want to continue with the podcast.
So I think that I know that the time it's
supposed to airr is not always the most important, because
that's usually not the sign that people listen to the podcast.
People you usually listen to the podcast, I want to say,
when they get the.
Speaker 2 (02:04):
Chance smoking gums to changers. That's had to.
Speaker 1 (02:35):
Give me some water. Sorry about that. So this is
what it is. I haven't been off more than what
I can chew.
Speaker 4 (02:45):
It's just that sometimes my brain tells me I can't
keep going.
Speaker 1 (02:50):
And I have to listen to it.
Speaker 4 (02:52):
Although my heart says keep going, my brain can't keep
on focusing.
Speaker 1 (02:56):
So yeah, this is Please Wait to be Seated the
culinary podcast.
Speaker 4 (03:00):
Well, I narrated Uncle san Ali and it is my
Qushia moriaty LLC partnership with Overtime Studios and My Citymama
Music dot Com.
Speaker 1 (03:11):
You know how's everybody?
Speaker 4 (03:12):
Summer is ding dong, ding dong. It's almost over, y'all
realize we got like one more month. Summer is over
on the twenty second, so we have less than a
month less and then we're going into fall and then
those cooking skills. You know, holiday season is about to
pop up, so we're gonna have a lot of emotion
(03:35):
going on with.
Speaker 1 (03:36):
The ideas as far as cooking.
Speaker 4 (03:40):
But one thing that I want to focus on today, y'all,
would be work ethic. Work ethic in the culinary arts field.
It's something that I want to dig deep into today.
Speaker 1 (03:52):
Why cause I don't know. Man, a lot of y'all.
Speaker 4 (03:54):
You know, you get these jobs, man, you get paid
with They ask you what you add to get paid,
and you just.
Speaker 1 (04:03):
There's a I think there's a perception.
Speaker 4 (04:06):
On how people look at employment, and it varies depending
on socioeconomic status. Because some people make so much money,
they're not gonna work for Some people their network is
so high, they're only gonna work for so much.
Speaker 1 (04:20):
And then you have some.
Speaker 4 (04:21):
People their sexuality and gender can definitely affect their perspective
at work.
Speaker 1 (04:30):
Everybody has different reasons.
Speaker 4 (04:31):
I think the next time I have a podcast, the
next next Monday, we're gonna talk about work identity or
something like that. But today I wanted to talk about
work ethic and the kitchen. You know, an AI overview
says that a strong work ethic and the kitchen includes
being reliable, reliability, you baby, you know, if you say
(04:54):
you're gonna do something, do it.
Speaker 1 (04:56):
Stand on it, stand on what you say you're going to. Man,
you got to what we call that. Don't be capping.
Don't be saying, oh man, I hate coming in work
on time, but like every day you late.
Speaker 4 (05:12):
Every day you come in thirty forty five minutes late.
All right, That right there is annoying because if you
will say, there's three stations in the kitchen for cooks,
right are four let's just count dish five expo, dish, frars, grill,
(05:36):
and cold side. Let's say the dishwasher is always late,
so the cook's got to go and help.
Speaker 1 (05:42):
The dish washer wash dishes.
Speaker 4 (05:44):
And I'm not pointing the finger at anybody in real life.
I'm just using that as an example. And some importance
are just some rolls in the kitchen are just more important.
Speaker 1 (05:56):
So reliability.
Speaker 4 (05:58):
You know, if you're a first great teacher, they need
you in the classroom.
Speaker 1 (06:02):
On time every day. You gotta be there.
Speaker 4 (06:04):
If the teacher is thirty minutes late every day, when
you think that's a problem, then the teacher need to
be in there for the students that.
Speaker 1 (06:12):
Would be a problem.
Speaker 4 (06:13):
So reliability is a key important thing and work ethic
in the kitchen, and then we move on to punctuality.
If you gotta which goes hand in hand, will realize
a part, A part I think goes hand in hand
with reliability in some way, because if you gotta be
(06:35):
at work at seven thirty, you gotta be a work
at seven thirty. Mugs can't even be at work on time. Man,
we need aces and places in the kitchen. You dream me,
you dream me, we.
Speaker 1 (06:48):
Need aces in places. You coming all late? We got
fifteen fried chickens and the fried guy ain't there. He
supposta been here four or fifteen. Are you a setup cook?
You gotta be there at three o'clock while you working?
Why you're walking in there three forty five? Time is essential.
Speed is key.
Speaker 4 (07:08):
Speed is key, right, Okay. And this is something that
people say I don't I have a problem with which
I really don't believe it. It's respect, being respectful in
the kitchen for your colleagues.
Speaker 1 (07:29):
AI over you is saying it like this.
Speaker 4 (07:31):
A community team player who shows respect for colleagues, ingredients
and equipment.
Speaker 1 (07:41):
Okay, I guess things like over putting.
Speaker 4 (07:48):
You use too much, you don't do your stock, you
don't go in stock. You use up all the cheese
and you don't put the cheese back, okay. Or like
let's say you the stove. When you open the stove,
you kick it closed. Stuff like that, throwing stuff, throwing
stuff in the dish, just not being really being rough
(08:11):
with the equipment, throwing it knowing not realizing that. You know,
the handles on the knives can break. Man, you know
we use knives, certain things, certain tools and gadgets. Yes,
they can last, but they only last as long as
you treat them. So like it can be brand new,
but you can break it. And the more that you
use it, you take the value down. You know that,
(08:33):
not just dollar wise, but you take the value down.
It appreciates it one way, one day whatever, but can't
whatever gadget you have one day, the knife that you have,
if you don't take proper care of it, it's not
gonna work the way that you used to. It's gonna
be dull, it's gonna rust, and it's just gonna have
to get a new one. So they're also saying key
(08:54):
traits also involve meticulous attention to detail can insistent cleanliness.
All right, let's deal on that. I once worked out
an Applebee's. I'm gonna say it's Applebee's, and I had
a general manager that pulled me to the side one
day and he got upset.
Speaker 1 (09:14):
He said, no, there's.
Speaker 4 (09:17):
He got on me about gum being on the wall
that he let me on the wall for a couple
of seks. He said that it had it was Friday,
the gum had been on the wall since Tuesday, and
why are.
Speaker 1 (09:33):
People just fucking past it? And I cleaned it up?
Speaker 4 (09:37):
And he had a point, all right, because I had
seen it too, And I'm thinking, why.
Speaker 1 (09:43):
Did I throw that away?
Speaker 4 (09:44):
But I'm guessing because somebody else's gune and nobody else.
Speaker 1 (09:48):
Picking it up? Why am I not doing it?
Speaker 4 (09:51):
So because of that, though I picked I got a
habit of just picking up trash. Now you won't see, No,
my apartment is hell a disorganiz but you won't see
like trash and gum all in my apartment.
Speaker 1 (10:03):
All right.
Speaker 4 (10:04):
There's a difference between disorganization and really being nasty. And
some people would be like, if you disorganize your nasty.
But there's there's a difference, y'all. So consistent cleanly, this
paid attention to detail. Oh I like this one, this
next what this is something that makes em breaks people
in a lot of restaurants in the back of the house,
(10:27):
especially if you can't if you can't handle high volume
and speed.
Speaker 1 (10:34):
And the food has to you know, without messing up.
Speaker 4 (10:37):
Without Because I've had jobs I remember back in the day,
I think I was still in high school. I was,
it was my senior year, and I worked at uh Well,
I worked at the Botanical Gardens assessing Judy's. It was
this restaurant and the Botanical Gardens. And this was before COVID, y'all.
(10:58):
This was like ninety nine, two thousand. So this is
when like what would they call them big tops where
people would go out and eat thirty and like thirty
people would go out and eat, forty people would go
out and eat.
Speaker 1 (11:11):
The volume was more rapid and it was faster.
Speaker 4 (11:15):
So I'm gonna say, to work in the kitchen and
have to handle high volume in a hard rock cafe
in nineteen ninety three, it's different than the hard volume
in a restaurant today because you got grub hub.
Speaker 1 (11:27):
People aren't going in and sitting down.
Speaker 4 (11:29):
You probably have way more to go, so it's almost
the same, but it's different than when people are coming
in and eating and it's a lot of big tops.
And this is probably the lunch rush. You got fifteen
people coming from downtown whatever and they want to go
in this restaurant. They only got some ways to eat,
so they go in there and eat.
Speaker 1 (11:47):
It was different. So there was a lot of pressure,
all right.
Speaker 4 (11:51):
So maintaining the focus under pressure when you got you
gotta be focused because when you read the tickets, it
gotta be writing. When a person calls and they order,
it could be stupid. Let's say they order a burger
that has bacon on it usually, and they don't want
(12:12):
bacon on the burger. They just want to meet in
the sauce and the lettuce. But you go and forget
and you put bacon on that, and you.
Speaker 1 (12:21):
Messed up a couple of other orders.
Speaker 4 (12:24):
So because you wasn't focused, what's gonna happen is you're
gonna mess up the flow of the kitchen, all right,
So believe it or not, it does take skill to
be focused. And those cooks that actually focus and have
less mess ups, and are reliable and are punctual. But
most all can can do all that handle that pressure,
(12:46):
they usually go pretty far because kitchen stress, like we
talked about, is there and it's a real thing.
Speaker 1 (12:53):
And usually people.
Speaker 4 (12:54):
Who don't break under pressure, who can focus, those are
the decision makers that people want to deal with. If
you can't handle that, you pretty much it stops there
and it goes down even lower.
Speaker 1 (13:06):
You dig your hole even deeper.
Speaker 4 (13:08):
So if you want a career in culinary arts, you
have to understand in the kitchen, you have to understand
you're gonna be pressured.
Speaker 1 (13:16):
You have to learn how to deal with pressure.
Speaker 4 (13:18):
And not only are you gonna have to learn how
to deal with that pressure, you're gonna have to be
able to focus under pressure. So doing stuff like playing
the sport or practice something that has you do that
outside of.
Speaker 1 (13:27):
Work your help.
Speaker 4 (13:29):
All right, now we're gonna move home to ooh. This
one is what it's about. Efficient communication. Make sure people
understand what you're saying. Because some people are new in
the kitchen, then they don't understand when you say heard,
they don't understand when they say cut our BD business decline,
some of them don't understand the lingo and the jargon
(13:49):
that goes on in the kitchen.
Speaker 1 (13:51):
They sharp.
Speaker 4 (13:53):
They may not understand when you say hot, they yell
out hot. They just hear you yelling hot. But when
they yell hot, it's because they got some hot name and.
Speaker 1 (14:00):
They need you to move. It can be dangerous.
Speaker 4 (14:02):
You're working with hot chemicals, you're working with hot food.
It can be dangerous walking around with knives. You gotta
have people that know what the hell they're doing up
in there, all right, all right, and always following food
safety standards. You can't have pork and chicken can't be touched.
Seafood can't be touching nothing. I know that for sure.
(14:25):
Seafood can't be touching nothing. People can get really sick
that way, all right. They say, ultimately, it's about demonstrating
integrity and responsibility and a fast paced, the mandy environment
to ensure consistent quality and a positive team atmosphere.
Speaker 1 (14:43):
I agree with that. I agree with that. AI over
you and I gave y'all examples.
Speaker 4 (14:53):
But they're saying reliability and punctuality, be on time, showing
up consistently is crucial for teams operation. I told you
don't know show. Avoid missing ships. Now that's not what
I got into. Don't know call, no show, don't know show,
So avoid missing shifts at This disrupts the team and workflow.
(15:16):
Has this disrupts the team and workflow because you're expected
to be there all right, be prepared, come ready to
work with everything you need. Be prepared, don't be messing around.
If you got your knives, get your knives. You need
your hat or your hat. These days, the kitchens that
I worked at there more laid back. But let's say
(15:39):
there were restaurants like Cheezecake Factory. They used to bruh
if your uniform wasn't clean. They check you before you
walk on and you they send you home. Teamwork and respect.
Respect everyone, Treat colleagues, supervisors, ingredients and tools with dignity,
collaborate effectively, support others, and work together to achieve culinary goals.
Speaker 1 (16:05):
I like that we do that at the restaurant I'm at.
Speaker 4 (16:08):
Communicate openly, share information effectively to keep operations smooth.
Speaker 1 (16:13):
Yeah yeah, I'm with that.
Speaker 4 (16:16):
Professional and professionalism and attitude.
Speaker 1 (16:20):
Oh what it is that? I mean this one whatever?
Speaker 4 (16:28):
In twenty twenty five, I don't know about that maintain
a professional image, present yourself well, and maintain a positive attitude.
Become under pressure, stay focused and composed even when things
get busy YEP.
Speaker 1 (16:41):
Show urgency. That moving fast, moving quick, Like I said,
the high volume. You have to be fast.
Speaker 4 (16:48):
That's gonna gotta you gotta have that speed, meaning you
gotta be focused and can't make so many mistakes. So
show urgency. Pay attention to the kitchens pace. Pay attention
to the kitchen's pace, and work with purpose.
Speaker 1 (17:02):
Ooh, I like that. Let me screenshot that. That was beautiful,
all right.
Speaker 4 (17:09):
Attention to detail and cleanliness. Maintain meticulous cleanliness. Shouts out
to restaurants like the Red Robbing.
Speaker 1 (17:21):
They were.
Speaker 4 (17:23):
Really good at that, really good at safety and sanitization
and work sanitization, wiping our hand washing and cleaning the stations.
They were on it. At least kitchen manager Lenny was
when I was there. Focus on details. Never accept mistakes,
whether it's misplaced ingredient or a dirty glass. Well, and
(17:48):
I'm gonna go ahead and read this, and we're gonna
close out.
Speaker 1 (17:52):
Integrity and accountability.
Speaker 4 (17:55):
Be accountable, take ownership of your actions, and be responsible
for your team. Ask uphold integrity, be honest and stay
true to your commitment to quality and food safety. Ask questions,
know what you don't know, and ask at the appropriate times.
Speaker 1 (18:17):
You know what.
Speaker 4 (18:17):
Next Monday, we're gonna have a return to kitchen work ethic.
Speaker 1 (18:23):
Also personal hygiene.
Speaker 4 (18:25):
Always maintain high standards of personal cleanliness. This includes regular
hand washing, using hairnets, wearing clean uniforms, and not working
when ill.
Speaker 1 (18:36):
Food safety. Follow all food safety.
Speaker 4 (18:39):
Guidelines such as proper storage, handling, and preparation of food
to prevent contamination. And that's from www Dot Fine notes.
I am all right, So next week we're gonna kind
of continue this wrong on this next week show. Probably
(19:02):
it'll be a little bit longer. I don't know it's
hit or miss. It really is. It just really is.
Speaker 1 (19:08):
But I want to thank y'all for tuning in. I
appreciate it. Next Monday, please wait
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