sometimes you just have to do what you have to do. never liked pearl diving either, but if i needed plates or pans or whatever i would always jump in to help out. bottom line was getting the food out in a timely manner.:smiles:
kathee
I was a donut fryer long enough that cleaning fryers doesn't bug me one bit.
What really just kinda gets to me is getting a container from the dish pit and having to peel old labels/day-dots off of it. Just one of those pet peeves I guess....
I hate doing inventory i print off 23 pages from optimum control and if you have this program it is a pile of stuff to count. I also don't like having to clean the grease trap when it overflows.
The only thing I really hate is cleaning soft-shell crabs...they're still alive and squishy -- makes my skin crawl. The rest of it ... well I might gripe about doing it, but can handle it ok.
Peeling & deveining shrimp gets repititive, dangerous (watch those tails), and nasty (ever silently screech to yourself when you discover a shrimp with a densely packed tube) all too fast.
For our restaurant, we only serve oysters on special occasions (New Years, etc.), so I can take 3-4x a year, while shrimp is a year-long deal.
Answering the phone! On Saturday's 4 hours of my morningjust to do this because the FOH mgr didn't schedule a host/hostess to take reso's and about 10 minutes after arriving at the property in the morning the phone rings and it's either a vendor saying he was out of whatever I special ordered for that days party 3 weeks before or one of any number of folks that couldn't remember to get out of bed to come to work.:lol:
The ONLY task I truly hate is, chasing money.
Whether it be chasing customers/contracts that owe monies.
Younger years, chasing some overtime, back pay, etc.. Actually, having to ask for something that is blatently owed to me or my business.
I worked with a chef who just loved his skate wing. Parties of 240 with skate wing as a main. I hate the sight of it now. Talk about dozens of tiny little cuts.
Agreed, I tend to not count the actual shrimp, but I just go by bricks. Especially if its 26/30 or smaller. 2 bricks or more qualifies as repetitive for me.
hah, i love supremeing oranges. its so satisfying to get a good, clean segment out. i've only started cooking professionally though, so my opinions will change quickly, i'm sure.
Pearl onions are the easiest. You're just not doing them right.
Here's one you may or may not like. Doing the whole catering tasting and presentation menu once a month for people who have booked functions. One presentation plate, one buffet style.
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