- Joined Dec 19, 2015
So this seemed like an interesting topic I've been thinking about that was curious on all your thoughts. Mainly wondering your language in the kitchen in addressing your other co-workers (whether you are a Chef or line cook.) The bartender came into the kitchen this morning while on the phone for a carry out order wondering if we could prepare something off menu and she stated "where are MY cooks". The "my" stuck out and I hear a lot of chefs or line cooks taking things possessively, i.e. "my cutting board", "my station" and such. While those are broad examples and I am the chef, I try and make it a point when speaking to include phrases as "we" and "our" far more to include the teamwork and camaraderie. In retrospect, still will use phrases such as "your station" or "you made that mess so clean that up" type phrasing. So I am not sure if I am here with a question for you all but more as a perspective on the type of language and phrasing you use in your kitchens or dining rooms. Obviously, the possessive "my" holds far more leg when you are the physical owner of the establishment, but where does that line draw after that?