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Had a talk with a dishie that changed how I look at prep
Last Tuesday this kid who washes dishes at my spot told me he used to work at a diner where the chef would scream at him for taking too long on pans. He said the guy never taught him anything, just yelled. It hit me different because I realized I've been rushing my new cooks through knife cuts without showing them proper form, just expecting them to pick it up. Now I'm blocking out 15 minutes each shift to actually walk them through stuff like how to hold a chef's knife and break down a case of onions. Has anyone else caught themselves doing this and had to course correct?
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xena_murphy2mo ago
Used to be one of those "tough love" types who thought throwing someone in the deep end was the only way they'd learn. but I had this cook come in fresh off the street, no kitchen experience at all, and after a week of me just barking at him to go faster I found him crying in the walk-in. Felt like a total asshole. Now I take the first ten minutes of every shift to just stand next to whoever's new and show them how to grip a knife or break down a case of mushrooms without slicing their fingers off. It's wild how much faster they pick up speed once they actually know what they're doing instead of just being scared.
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