evnvnv
hapax legomenon
Joined: 05 Dec 2006
Location: the los angeles
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 Posted: Fri Nov 09, 2007 12:50 am |
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| zebadayus wrote: |
| greensea wrote: |
i would never consider this job. i don't know about the pace of the restaurant that you are considering, but at the one that i was a server at, the job was incredibly taxing. like this:
drop steak, pull fries, flip eggs, dip green beans, drop bacon, scramble and drop eggs, timer's going off pull up fries, dip turkey and gravy, i'm out of plates PLATOS POR FAVOR, server's yelling at me, IT IS A HUNDRED FUCKING DEGREES
for ten hours.
pay wasn't that great either, if i remember
i don't have the motor or organizational skills for something like this. but some people do. maybe if you can one-credit gradius or something like that then go for it |
Heat and fast-paced work are not a problem, believe me. I've worked many a job in similar if not worse conditions.
The main reason I'm considering this is because A: my career plan is to be a chef/cook one of these days, and B: I need some monies soonish. |
i've never done it myself (because i can't cook for shit) but two of my good friends were both in and out of various unglamorous cooking positions for a long time, and they have since turned into really really amazing cooks.
they've never been to any kind of culinary school, it seems line cooking at greasy spoon diner type places was really all they needed. and the food they make now is nothing like any of that stuff... it convinced me that cooking is basically a physical ability and everything else just depends on taste/preference
i'm sure it depends a lot on the restaurant, but i have come to think of it as mandatory for anyone who wants to be serious about that kind of stuff. you don't want to be the kid in culinary school who has never set foot in a real kitchen, either... that's just irritating
i'd do it! |
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