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chef, cleaver and blade, customers, food, kitchen, restaurant, restaurant business, service industry, Thomas keller -

Get ready for years of sacrifice, hard work, and stress. Learn as much as you can, read everything, ask questions, write things down, save your money and eat at other restaurants, show up to work early and offer to stay late, come to work on your day off just to learn how to make pastry or hone butcher skills.

 

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alcohol, bartender, cleaver and blade, customers, drinks, restaurant, restaurant business, service industry -

Everything good must come to an end. Here are 15 signs that you’ve been bartending for too damn long...

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chef, cleaver and blade, customers, food, kitchen, restaurant, restaurant business, service industry -

Every self-respecting chef or cook in the industry should be able to properly cook meat, process fruit and vegetables, and make a sandwich

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chef, cleaver and blade, customers, food, kitchen, marco pierre white, restaurant, restaurant business, service industry -

“Any chef who says he does it for love is a liar. At the end of the day it’s all about money. I never thought I would ever think like that but I do now. I don’t enjoy it. I don’t enjoy having to kill myself six days a week to pay the bank. But if you don’t cut the mustard you’re finished. If you’ve got no money you can’t do anything; you’re a prisoner of society. At the end of the day it’s just another job. It’s all sweat and toil and dirt: it’s misery.”

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chef, cleaver and blade, food, kitchen, restaurant, restaurant business, service industry -

Christopher Nokes lists what everyone in the kitchen should abide by, what do you think?  What should be added or deleted from this list?

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