I start my new job as hot cook in 8 1/2 hours and I’m as anxious as all hell. You would think that because I know half the staff that it would be a good thing, but it’s not. I don’t fear being unable to get along well with the rest of the staff, I fear failure. The knowledge of fact that if I fail then I fail in front of people who know me isn’t exactly helping at this point in my slightly hysterical preperation. Failure is not an option, it’s success or death. I have identified four major areas in which I must be extra careful.
Firstly, as I do not eat fish (although I do eat other seafood) I have a limited idea of what fish is supposed to be like: beware the fish.
Secondly, people tend to be very critical about their steaks, I’m relatively confident having dealt extensively with scotch fillets before, but I cannot be overconfident: beware the steak.
Thirdly, when patrons are waiting it seems like they have waited three times longer than they actually have, so a five minute wait seems like a quarter hour to them: pick up the speed.
Fourthly, and somewhat related to my third point, I must look ahead at incomming dockets so I can ensure that I have all my mise en plus things on hand (yes, I do know how redundant that is): plan ahead.
Other than that, I just hope I can understand the head chef. I know that last time we worked together I had difficulty understanding his accent (he’s a new Australian). I spoke to him just after he had returned from Paris, and while I did manage to understand him, his accent looks like it’s there to stay.
Ohh, and don’t stick your hand in the deep fryer…
