- Joined Jun 2, 2010
I've been working at a restaurant for a year now after school. I started on desserts, moved to pantry and now I've been on meat for a month. We're a small inn that has two restaurants, one a brasserie and the other modern american, execution oriented. Each cook has about four pick ups from each restaurant. It's really hard on meat, and my inexperience is catching up to me. When we do anywhere from 25-100 I'm more or less ok and do a good job, hit all my temps, etc. But sometimes I melt down, and this kills the flow of the line, people get pissed off, etc. I'm trying to communicate with the middle guy, but quite frankly I don't trust him or really respect his work ethic (it's a really good restaurant, but the chef tolerates him for some reason) so it's hard for me to open up and ask him for help when I need it. The chef sat me down last week and said he thinks I'm very talented and have great potential, but he can't have any more meltdowns on the meat station because it's too costly to service, and I understand. So this week is my last shot. He'll be in DC at the White House for some event, so I have to hold it down without his support. I really don't want to lose it, I know I could be a really good meat cook, I just have trouble putting it all together. Any advice?