First Night On The Line aka The Culinary Wonderment thread

So the big black man is pimping you out?

Originally Posted by globetrotter

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K, I am very happy for you, couldn't happen to a nicer guy.
Thanks Z. I appreciate it!

Originally Posted by JoelF

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Good luck man.
Thanks Joel!

Originally Posted by GQgeek

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So the big black man is pimping you out?

Hadn't thought of it like that.

Kwik, your trials and tribulations at the restaurant are a pleasure to follow. Hope it continues to go well and that you keep us updated.

Kwilk,
Been enjoying your saga and the last update had me in suspense. When it turned out you were being tested, and passed, I actually let out an audible "yowp" for you. Great tale, man. I know how competitive it is in Chicago, and I've only been a FOH guy, but I've always given props to the kitchen. I worked at a restaurant in Sears Tower and was always amazed that they could churn out as many orders as they did for the lunch rush.

I remember the first time the chef screamed at me, I asked one of the line cooks for a modifier I forgot to put on the order, hold the Guac. I think, and he casually walked up to me, smiled, and as quickly as I returned the smile he's shouting in my face "don't f**king talk to him, talk to me!" Startled the piss out of me, but I got the message.

Your writing makes me miss the industry, and I hope the readers understand why that sort of harsh treatment is neccessary. The poster who said it can't be compared to the military's use of verbal abuse because it isn't life or death isn't aware of the number of ways kitchen staff missing a detail can result in sickness and death. Food allergies, choking hazards, cross-contamination, points you may want to remind people about.

But I'm eager to hear what happens next.

I wish the Bar industry offered a bartender to "stage" for no pay, IMO that's the only way to tell who can hack it in the weeds or not.

Best luck to ya. When they do put you on the payroll let me be one of the first to buy you a drink.

Don't know how I missed this thread. Congratulations and best of luck to you, K!

This is an awesome thread. Please continue the updates.

Originally Posted by Tommy Trolley

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Kwilk,
Been enjoying your saga and the last update had me in suspense. When it turned out you were being tested, and passed, I actually let out an audible "yowp" for you. Great tale, man. I know how competitive it is in Chicago, and I've only been a FOH guy, but I've always given props to the kitchen. I worked at a restaurant in Sears Tower and was always amazed that they could churn out as many orders as they did for the lunch rush.

I remember the first time the chef screamed at me, I asked one of the line cooks for a modifier I forgot to put on the order, hold the Guac. I think, and he casually walked up to me, smiled, and as quickly as I returned the smile he's shouting in my face "don't f**king talk to him, talk to me!" Startled the piss out of me, but I got the message.

Your writing makes me miss the industry, and I hope the readers understand why that sort of harsh treatment is neccessary. The poster who said it can't be compared to the military's use of verbal abuse because it isn't life or death isn't aware of the number of ways kitchen staff missing a detail can result in sickness and death. Food allergies, choking hazards, cross-contamination, points you may want to remind people about.

But I'm eager to hear what happens next.

I wish the Bar industry offered a bartender to "stage" for no pay, IMO that's the only way to tell who can hack it in the weeds or not.

Best luck to ya. When they do put you on the payroll let me be one of the first to buy you a drink.
Thanks Tommy. I'm glad to hear it brought back some good (and some not so good ) memories. I'm not sure when I'll be able to get paid. Maybe by my externship in August. By then I'll have been there for about 4 months or so. It really all depends on how quickly I pick everything up. But I wouldn't expect to start getting paid until I'm 100% able to replace somebody, otherwise I wouldn't be worth it.

Originally Posted by whacked

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Don't know how I missed this thread. Congratulations and best of luck to you, K!

Originally Posted by blank

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This is an awesome thread. Please continue the updates.

Thanks guyz.

Originally Posted by kwilkinson

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Thanks Tommy. I'm glad to hear it brought back some good (and some not so good

) memories. I'm not sure when I'll be able to get paid. Maybe by my externship in August. By then I'll have been there for about 4 months or so. It really all depends on how quickly I pick everything up. But I wouldn't expect to start getting paid until I'm 100% able to replace somebody, otherwise I wouldn't be worth it.




Thanks guyz.

You have to more than replace someone with the extra food you eat at staff meal.

^That's possible.

Yesterday, I got sick at work. During prep, too. I didn't get anything on any product, but I got sent home, because it's obviously unsafe to work like that. Chef called me today and asked when the last time I had puked. At the time, around noon, I told him it'd been 2-3 hours since I'd been sick, and he told me I couldn't come in tonight either. So I only get one night this week.

Kyle, have you had your Hep B vaccine series?

Originally Posted by Piobaire

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Kyle, have you had your Hep B vaccine series?

If it's one of the shots required to make it through high school, yes. Those are the only shots I've had, though.

Originally Posted by kwilkinson

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If it's one of the shots required to make it through high school, yes. Those are the only shots I've had, though.

No. It's a series of three shots. One shot, month later another shot. Five months later, third shot. Then you can get an optional blood draw to see if you seroconverted. You can usually get them for free at the health department. I suggest you get them. There are many types of Hep, but this one is highly contagious, easy to spread, and we have a good vaccine against it. I recommend you look into it.

Thanks P. I'll check that out.

Just got a call from Chef. They're having a guy stage tonight as a job interview for the Garde Manger spot that one of the chicks will be leaving from soon. So I don't need to come in, as having 4 ppl in that one spot would be too crowded. Kind of disappointed me that they couldn't find something else for me to do, but Chef told me to enjoy the day off and to come in on Thursday. So I'm kinda worried, or at least feel weird. Didn't work at all this week except two hours Thursday. I need my fix.

i know i'm late on this, but i really enjoyed this post. congrats and good luck.