Yeah man, I know the feeling. At my work we are lucky to have a person on each station. Usually we have to have the person on the slowest station for the moment run to the fryer to pop our the orders coming through there. Hell, they were desperate for line cooks. I started out doing prep my first day for a couple hours and the next thing I know I am being set up at the pasta station, have been working it ever since. It's a good thing they had confidence in a 17 year old with no line experience to take over the second busiest station in the kitchen, but it all worked out and I have been there for 4 1/2 months now.
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