Remove working-lunch
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A DECEMBER KITCHEN

Culinary Cues

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I’ll catch some breakfast when I arrive at work. I’m all set.”.

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FULL HOUSE, ALL HANDS ON-DECK

Culinary Cues

Ironically, the work beforehand is more nerve-wracking than the actual production and service. Once we kick things off, I know I can depend on the team to do their work at the highest level. Today the cooking and finishing work will begin. Normally, Emmett worked on his own. It is the chef’s job to set the stage.

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THE DE-SOCIALIZATION OF URBAN AMERICA

Culinary Cues

How will we be able to pay our bills if we can’t go in to work? How will we work if we can’t interact?” Let’s find ways to work remotely”. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I How can we function? So why not?

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Texas restaurant labor laws: Understanding employee rights, compliance, and more

7 Shifts

Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. These laws prohibit anyone under 14 from working, except child actors or performers. However, it’s still illegal for anyone under 18 to work in a hazardous position.

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A COOK’S FIRST STEPS TO BEING GREAT

Culinary Cues

Work in the diner was great. When it came time for the lunch crowd, Shawn stepped into his station on the line – a proud lunch line cook. With a substantial savings from working all summer Shawn began to invest in a few choice cookbooks. Starting after graduation you will no longer be working here.

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COOKS – INVEST IN YOUR CAREER – REAP THE BENEFITS

Culinary Cues

Really, there isn’t any such thing as a free lunch when it comes to building a career. ASK QUESTIONS: The chef you work with or for is in the position because he or she has done something to earn it. STUDY PEOPLE: This is a people business – those who we work with and those we serve are your key to success. BE THE SOLUTION.

Workshop 361
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THE 100 HOUR RULE – SEEKING TO BE GREAT

Culinary Cues

In our daily lives, our work specifically, there is an inherent need to be competent – to be able to perform at an acceptable level without embarrassing ourselves. What we really hope for is to be excellent, noteworthy, and uniquely accomplished at our work. To some that is enough, but to many this falls short. Makes sense, doesn’t it?

Seminar 472