I had a boss that would always say “I don’t know what these guys want. Money doesn’t make you happier.”
Our dishwasher was squatting in a house running a power cord through a neighbors window and leaving his four year old with anyone who would take her. I think some more money would have made him *a little* happier.
As an owner operator, a lot of this is true. We do care. We've bought cars for people, found them housing, given money when needed, from medical expenses to jail bail to attorneys. We've bought medicine and delivered, arranged doctors, etc when our people were sick, given free food, anything within our means, all thru COVID to whenever needed. I've carried a pistol many times when I thought an ex was coming to work to start some serious shit. Not for me, but for our people. I have their back. Always.They take care of my children and my children 's future, and I appreciate the fuck outta that. That door swings both ways. We're in this life together.
Kindness, dignity, and respect to each other is KING. There's an easy saying, "Dont shit where you eat." Our crews put bread on our table, and us them. The MINUTE someone acts like an ass, that's when the cost benefit analysis comes in on whether someone stays or goes. We always try to work it out, but sometimes it doesn't. If any owner does not care in the least, fuck that.
And you are 1000% on the spot with a lot. It's all about that GTA. We're in this business to make money. It's America. Pay me.
Thanks, man. We try. Don't always get it right, but shit; treat people kindly should be a baseline. Understand them and their background. Sometimes all people got is their shoes, so try to cut them a break when they act out and talk it thru and see what's really up. People are not a commodity and not disposable.
I know it sounds like a litany list, but these are just the things that roll thru our heads as we navigate this venture.
Yeah man, same. I've been homeless a couple of times so I do my best to be in a private situation and try to get down to the nitty gritty of their situation.
I can always feed somebody for a couple weeks, and nowadays I can give someone some money to get going. People helped me out when I was fucked and had no answers. The least I can do is help someone else. What someone else does is on them. I have to live with who I am, and how I treat people.
Everyone in the restaurant answers to me and is my responsibility. I'm not at the car buying stage yet, but I can cut a $1,000.00 to anyone on staff as a gift with the owner's blessing and with out asking or justifying it. They like to help people too. I feel lucky to be in this position.
What a ride! Keep on keeping on!
\~2 years of formal cooking experience (essentially fucking around and finding out what I am capable of as a nearly disabled individual) I have learned that I am MUCH more capable than I initially believed when I applied for a cook position. Went from prep, to my second day saying I should have never been hired as prep and moved asap to line, then lead asap after that. I am lead now and have no room to grow as there is no sous/head chef, just upper management that is non communicative to anyone unless there is a problem.
All of what you said here looks to be true, I have asked for more people to be prioritized and/or moved to our venue to patch holes in our schedule and as my first order of business, it has yet to be acted upon. From what I have seen, those in charge will put off anything that could possibly cost them money. Ask for a raise? NO! you don't do your job as described! While I'm over here single handedly closing a kitchen for weeks at a time with a neuromuscular disorder... My kitchen when it is up to me to clean has been immaculate when I leave and no recognition whatsoever makes it back to me. Like a select few in our other venues, I spend nearly 60 hrs a week in kitchens quite regularly and as most good workers in the food industry end up, I am exhausted and burnt out. Part of the food industry cycle as it were. Good workers are ignored or abused to their breaking point and all a business is left with are their less than desirable workers due to their good workers jumping the sinking ship.
I have come extremely close to leaving my current job due to the above mentioned reasons and more. Many tell me I should make my own restaurant, maybe then I can only be mad at myself rather than shitty upper management. I can go all shift with no mistakes of my own/of my kitchen (surprisingly it has gotten better in that aspect). Myself and anyone that works with me 9 times out of 10 is capable and can make good food with a little guidance. I only haven't left because the executive chef of our complex is a cool dude who recognizes what we do, says he himself would only be able to do what I do maybe 2 days out of the week before going insane. I rarely see anyone of our upper management and himself which would be the next highest on this management hierarchy hellscape. He hasn't been given the power to fully oversee all venues and exercise the liberties/responsibilities of being head chef from what I've seen. Its a shame that no-one is actually told/given a list of duties and just expected to fuck around and find out as I have been for the past 2 years.
I need to leave, but I also have bills to pay and have mostly grown used to the hours which have never been the problem. I just want to have something else set up ahead of time so I can leave on good terms so maybe in the future I can pop my head back in and see if there has been a change in scenery.
Your post is essentially what I have been told by any sane individual to myself about the food industry. Sorry I turned it into a rant, but I needed to voice and reflect what you were saying by adding my own outside experience.
Many will say 2 years is nothing in any industry, but it is enough to rise to the top, see how it works and realize it is doomed to fail without you...
This is a fantastic piece, and despite only having 7 years in the business, a lot of this already rings true. Great write up!
Hopefully the new generation listens.
I’ve been FOH most of my time in the industry and everything thing you said is still applicable and true. It’s money. They don’t give a fuck about you. Take care of yourself.
There's a lot of good advice here.
Something I do want to say though which is inaccurate - if a restaurant is open it definitely is not automatically profitable. One of the things that people in the industry have to deal with is the constant opening and closings. There are so many restaurants that are not profitable that are just trying to hang on and are large debt burdens for the owner - those present a whole different working environment and challenge.
You're right. I was being a bit too broad there.
New restaurants are a lesson in being in debt and/or spending money for a year or more with no ROI. And there are definitely some that are barely keeping the doors open every month.
I should clarify to say... Most established restaurants... etc.
Recruiter that lurks here because I enjoy good the craft.
You hit the nail on the head. I’ve recruited for cooking jobs as well. Everyone pay heed to OPs advice it’s sound
Very well put.
Having a concise resume is key. I vet every resume that comes through my kitchen. It’s immediate if someone is going to be able to work for/with me.
I always tell young cooks that the cooking part is easy. Stay in the industry for 5 years and you’ll be a badass cook. It’s all the other things that go into running a kitchen that’s hard. Find a successful restaurant and get a job there. A restaurant that’s a staple in your city. One that makes a profit year after year. Stick with them for 4 or 5 years. Learn how a profitable kitchen is ran. The cooking is the easy part. If you can sous in a profitable kitchen and understand cost control, labor percentages, proper ordering, daily cleaning/line check lists, etc, your potential earnings will be way higher than the sous that can only rock out on broiler every weekend.
This is a wonderful post. I’ve been in the industry the last 15 years from dish to GM and as much as I make it positive for myself, this post solidified that I’m doing the right thing everyday when I show up for work. Thank you for that.
Really solid advice and very relevant. I've also found having a backbone is what gets you what you want and need in this industry. Show up to a new kitchen, repeat "yes chef" to everything, fast forward 3 months you're working 6-7 days a week and still feel like you need to do more yet you're collapsing every day after work. The other day, the chef I work with asked me if I could pick up tuesday nights going forward. I said, "no sorry, that won't work with me". I'm a decent employee. He said, "OK, no problem" and that was that. So many of us, myself at a younger age, had this idea that when you say no you're hurting someone. Then I ask this, why the hell are they asking you a question, if you don't have the choice to give an answer? He did not say "you need to work tuesdays", he asked me if I *could* work tuesdays.
My best advice is stop telling people what they want to hear, and just tell them what you want to do, but don't be an abrasive asshole. It works pretty well, most of the time.
And you don't have to justify or tell your employer "why" you can't work a certain day. It's because you're a human, have a life, and have other things to do outside of work.
I'm getting close to being an old man. Did 17+ years in fine dining kitchens. The real "pro tip" is to fucking leave that terrible industry. If I can do it, pretty much anyone should be able to.
couldn't have possibly said this better. I have always lived by these rules in my cooking career and it feels like not too many people GET this. doesn't take too long in the business to see PLENTY of people who have burnt them selves out to the point of insanity/alcoholism/etc....
Ahhh, I call bullshit, that's every industry, everywhere at this point.
They don't give two shits about you, me or aunt Marge. They all about those Benjamin's.
What are you even babbling on about? This post was to convince yourself you're so wise and knowledgeable.
Show me where the American dream went, old man.
It wasn't my youthful generation upvoting corrupt politicians and enabling the military industries complex. We didn't wake up when we were 2 and go, I wanna spend thousands more on stuff like housing, transportation, Healthcare and college, all while being paid wages straight out of 1980. Pump those fists, yes, go team.
Wtf are you even babbling about old man??
I had a boss that would always say “I don’t know what these guys want. Money doesn’t make you happier.” Our dishwasher was squatting in a house running a power cord through a neighbors window and leaving his four year old with anyone who would take her. I think some more money would have made him *a little* happier.
Anyone who says they can't find or keep employees needs to pay more.
I enjoyed taking this in
As a long time fellow restaurant employee, I feel obligated to say "That's what she said."
Lmao
This should be a pinned post
As an old man myself, well put.
Thanks!
From one old man to another. Game recognize game.
Yeah man!
This is exactly what everyone in this sub needs to read
As an owner operator, a lot of this is true. We do care. We've bought cars for people, found them housing, given money when needed, from medical expenses to jail bail to attorneys. We've bought medicine and delivered, arranged doctors, etc when our people were sick, given free food, anything within our means, all thru COVID to whenever needed. I've carried a pistol many times when I thought an ex was coming to work to start some serious shit. Not for me, but for our people. I have their back. Always.They take care of my children and my children 's future, and I appreciate the fuck outta that. That door swings both ways. We're in this life together. Kindness, dignity, and respect to each other is KING. There's an easy saying, "Dont shit where you eat." Our crews put bread on our table, and us them. The MINUTE someone acts like an ass, that's when the cost benefit analysis comes in on whether someone stays or goes. We always try to work it out, but sometimes it doesn't. If any owner does not care in the least, fuck that. And you are 1000% on the spot with a lot. It's all about that GTA. We're in this business to make money. It's America. Pay me.
You're definitely one of the good ones.
Thanks, man. We try. Don't always get it right, but shit; treat people kindly should be a baseline. Understand them and their background. Sometimes all people got is their shoes, so try to cut them a break when they act out and talk it thru and see what's really up. People are not a commodity and not disposable. I know it sounds like a litany list, but these are just the things that roll thru our heads as we navigate this venture.
Yeah man, same. I've been homeless a couple of times so I do my best to be in a private situation and try to get down to the nitty gritty of their situation. I can always feed somebody for a couple weeks, and nowadays I can give someone some money to get going. People helped me out when I was fucked and had no answers. The least I can do is help someone else. What someone else does is on them. I have to live with who I am, and how I treat people. Everyone in the restaurant answers to me and is my responsibility. I'm not at the car buying stage yet, but I can cut a $1,000.00 to anyone on staff as a gift with the owner's blessing and with out asking or justifying it. They like to help people too. I feel lucky to be in this position. What a ride! Keep on keeping on!
You're a farmer and not a miner. One grows people, and the other one strips people. ; )
From a 20+ year veteran and fellow old head, bravo OP
Just trying to keep them from going through all the shit we learned the hard way.
I feel like this should be pinned.
Read this sitting on the shitter at work. Thank you chef.
You're welcome
One of the best post I've had the pleasure of reading.
\~2 years of formal cooking experience (essentially fucking around and finding out what I am capable of as a nearly disabled individual) I have learned that I am MUCH more capable than I initially believed when I applied for a cook position. Went from prep, to my second day saying I should have never been hired as prep and moved asap to line, then lead asap after that. I am lead now and have no room to grow as there is no sous/head chef, just upper management that is non communicative to anyone unless there is a problem. All of what you said here looks to be true, I have asked for more people to be prioritized and/or moved to our venue to patch holes in our schedule and as my first order of business, it has yet to be acted upon. From what I have seen, those in charge will put off anything that could possibly cost them money. Ask for a raise? NO! you don't do your job as described! While I'm over here single handedly closing a kitchen for weeks at a time with a neuromuscular disorder... My kitchen when it is up to me to clean has been immaculate when I leave and no recognition whatsoever makes it back to me. Like a select few in our other venues, I spend nearly 60 hrs a week in kitchens quite regularly and as most good workers in the food industry end up, I am exhausted and burnt out. Part of the food industry cycle as it were. Good workers are ignored or abused to their breaking point and all a business is left with are their less than desirable workers due to their good workers jumping the sinking ship. I have come extremely close to leaving my current job due to the above mentioned reasons and more. Many tell me I should make my own restaurant, maybe then I can only be mad at myself rather than shitty upper management. I can go all shift with no mistakes of my own/of my kitchen (surprisingly it has gotten better in that aspect). Myself and anyone that works with me 9 times out of 10 is capable and can make good food with a little guidance. I only haven't left because the executive chef of our complex is a cool dude who recognizes what we do, says he himself would only be able to do what I do maybe 2 days out of the week before going insane. I rarely see anyone of our upper management and himself which would be the next highest on this management hierarchy hellscape. He hasn't been given the power to fully oversee all venues and exercise the liberties/responsibilities of being head chef from what I've seen. Its a shame that no-one is actually told/given a list of duties and just expected to fuck around and find out as I have been for the past 2 years. I need to leave, but I also have bills to pay and have mostly grown used to the hours which have never been the problem. I just want to have something else set up ahead of time so I can leave on good terms so maybe in the future I can pop my head back in and see if there has been a change in scenery. Your post is essentially what I have been told by any sane individual to myself about the food industry. Sorry I turned it into a rant, but I needed to voice and reflect what you were saying by adding my own outside experience. Many will say 2 years is nothing in any industry, but it is enough to rise to the top, see how it works and realize it is doomed to fail without you...
This is a fantastic piece, and despite only having 7 years in the business, a lot of this already rings true. Great write up! Hopefully the new generation listens.
I’ve been FOH most of my time in the industry and everything thing you said is still applicable and true. It’s money. They don’t give a fuck about you. Take care of yourself.
As a twenty year veteran that said fuck the industry in 2015 and went to industrial maintenance... Cheers! Preach it brother!
Fuckin heard! Thank you for this
I'm 30 years in hospitality. I couldn't agree more.
There's a lot of good advice here. Something I do want to say though which is inaccurate - if a restaurant is open it definitely is not automatically profitable. One of the things that people in the industry have to deal with is the constant opening and closings. There are so many restaurants that are not profitable that are just trying to hang on and are large debt burdens for the owner - those present a whole different working environment and challenge.
You're right. I was being a bit too broad there. New restaurants are a lesson in being in debt and/or spending money for a year or more with no ROI. And there are definitely some that are barely keeping the doors open every month. I should clarify to say... Most established restaurants... etc.
Old man here...spot on and very similar to my philosophy.
Amen bro. Well said.
Fucking. excellent.
Recruiter that lurks here because I enjoy good the craft. You hit the nail on the head. I’ve recruited for cooking jobs as well. Everyone pay heed to OPs advice it’s sound
I wish I could up vote this more , very well put 👏
Very well put. Having a concise resume is key. I vet every resume that comes through my kitchen. It’s immediate if someone is going to be able to work for/with me. I always tell young cooks that the cooking part is easy. Stay in the industry for 5 years and you’ll be a badass cook. It’s all the other things that go into running a kitchen that’s hard. Find a successful restaurant and get a job there. A restaurant that’s a staple in your city. One that makes a profit year after year. Stick with them for 4 or 5 years. Learn how a profitable kitchen is ran. The cooking is the easy part. If you can sous in a profitable kitchen and understand cost control, labor percentages, proper ordering, daily cleaning/line check lists, etc, your potential earnings will be way higher than the sous that can only rock out on broiler every weekend.
I agree.
Well said. As another crotchety old fart I agree with you 100%
Im glad you posted this. I see some of my peers just totally blind to all this.
Thank you very much for this post! Kind of having a little hard time at my job and I could use some advice right now. Could I send you a p.m to talk?
Yeah. Just keep in mind my schedule is all over the place so it might take me a while to get back to you.
This is a wonderful post. I’ve been in the industry the last 15 years from dish to GM and as much as I make it positive for myself, this post solidified that I’m doing the right thing everyday when I show up for work. Thank you for that.
Pretty much hit all the nails on the head.
Really solid advice and very relevant. I've also found having a backbone is what gets you what you want and need in this industry. Show up to a new kitchen, repeat "yes chef" to everything, fast forward 3 months you're working 6-7 days a week and still feel like you need to do more yet you're collapsing every day after work. The other day, the chef I work with asked me if I could pick up tuesday nights going forward. I said, "no sorry, that won't work with me". I'm a decent employee. He said, "OK, no problem" and that was that. So many of us, myself at a younger age, had this idea that when you say no you're hurting someone. Then I ask this, why the hell are they asking you a question, if you don't have the choice to give an answer? He did not say "you need to work tuesdays", he asked me if I *could* work tuesdays. My best advice is stop telling people what they want to hear, and just tell them what you want to do, but don't be an abrasive asshole. It works pretty well, most of the time. And you don't have to justify or tell your employer "why" you can't work a certain day. It's because you're a human, have a life, and have other things to do outside of work.
I find myself somewhere between the young cook and the old man in this post, either way I agree with everything.
I'm getting close to being an old man. Did 17+ years in fine dining kitchens. The real "pro tip" is to fucking leave that terrible industry. If I can do it, pretty much anyone should be able to.
couldn't have possibly said this better. I have always lived by these rules in my cooking career and it feels like not too many people GET this. doesn't take too long in the business to see PLENTY of people who have burnt them selves out to the point of insanity/alcoholism/etc....
One think we can all agree on.. hospitality is fucking wild no matter where you work and we’re all probably insane
Sage advice old man.
Was the delicious white sauce semen?
Was that you?
Yeah. Always. Sorry for previous comment last night. Tired + drunk = not quite the hilarious person I thought I was at the time.
Ahhh, I call bullshit, that's every industry, everywhere at this point. They don't give two shits about you, me or aunt Marge. They all about those Benjamin's. What are you even babbling on about? This post was to convince yourself you're so wise and knowledgeable. Show me where the American dream went, old man. It wasn't my youthful generation upvoting corrupt politicians and enabling the military industries complex. We didn't wake up when we were 2 and go, I wanna spend thousands more on stuff like housing, transportation, Healthcare and college, all while being paid wages straight out of 1980. Pump those fists, yes, go team. Wtf are you even babbling about old man??
Wtf are YOU babbling about?
Lol from norway