Work

Ok, ya'll, I've been out of a "real" job since June of last year. I finally got a "real" job again. I started on Sunday as a cook. Since I've been in the business for about 16 years now, I know a bit about cooking and how to make a restaurant successful. My biggest pet peeve is the cleanliness and service aspects. This place isn't real big or busy in my eyes. But come-on guys. You should have more service staff than kitchen staff on any given shift. We had twice as many kitchen than service on a slow night. With that many cooks, the place should have been spotless. It wasn't. There was crap ground into the floor, under tables, baked into the stove. In general it was NASTY! I've been known to eat at some pretty dirty places, but I'll never eat here.

They are trying to groom me as the new kitchen manager, but there is no way I'd do it, unless they'd give me free reign. The owner obviously doesn't care about cleanliness, otherwise it would be spotless. I don't recommend anything fried since they never clean their fryers out. At least filter them once a day. The owner won't go for filtering, they feel it's easier to just replace the oil than to filter it. I saw them throw out 4 T-Bones. At 5 bucks a pop, that's $20 they just threw away. It takes a little common sense here guys. Pretend that this is your money or your house. Keep it clean and only use what you need. Don't get wasteful. They wonder why they don't get raises. It's because all the money for raises is being thrown out.

Don't worry, this is not a chain or even a large restaurant. It's named after a successful national steak house that has a "flowery" onion. If they only had half of a clue, they could make it into something successful. Most locals I talk to won't set foot in the place after the last time they went in there. The service is horrible and the food is mediocre (the place I'm at, not the chain).

Enough for now.