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Vent: a line cook walked out mid shift at my old spot in Savannah and it fixed my whole kitchen
So this goes back to a Friday night at a seafood place I ran on River Street in Savannah. We got slammed, 90 covers in one hour, and my saute guy just untied his apron and walked out the back door over a ticket argument. I stood there with a burning pan and 12 tickets on the rail and realized my whole system fell apart because one person knew everything. After that night I started writing down every station's full setup on index cards, down to the squeeze bottle positions, and I made everyone learn two stations instead of one. Took about a month of grumbling from the crew, but the next time somebody no showed, the pantry cook slid into saute and we never missed a plate. Now I will not hire anyone who says they only do one thing, no matter how good their knife work is. It also made me a way calmer expo because I stopped being the only brain in the room. So my question for you all, how do you cross train without your best cook feeling like you are demoting them to salad duty?
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