I like that he gives priority to the others that are working whilst he is being recorded. That is a nice touch and shows they are more important than him, which is the sign of a good leader.
I don't even know why I am obsessed with these behind the scenes. Like I am not a chef, will never become one, but I love eating at restaurants so these snippets somehow satisfy my inner voyeur...
I'm from Australia, I'm so blown away by their skills, innovation, access to global cooking ingredients, styles and spices, gonna fly to London to eat there. Their culinary campaign, head to tail, global dishes and attitude, no arrogance are without equal
As someone who appreciates food and the inner workings of things, I really like the content you guys put out. Not sure whether that was part of the plan when you guys started the restaurant, but its all extremely well shot and interesting. Well done.
Just got a Kitchenhand/line cook job as of today, no prior professional experience. But they are patient and willing to teach those who are willing to learn. Psyched up hard 🔥
I appreciate the effort to explain this, and it is VERY interesting. Unfortunately I am stupid, so I'll wait for the 20min version which explains every little detail. On the bonus side, you can keep producing new material and (at least) I will keep watching :D
😅 this is the comment I was coming to make because although I watched the entire video I have no clue wth he was talking about and :30 secs in I was already like 👀😬🤔🤷🏾♂️🤦🏾♂️ ... I need more in depth even certain words he said , I didn't know what that meant? 🤔🤷🏾♂️😂 .. I'll continue to watch. I need the 20 minute version ,too 🤦🏾♂️😂😂
Love these videos, so interesting to see how you do it all behind the scenes. I'd have no clue. Could you do one on phrases that you use around the kitchen?
Back in the day, no printers in the kitchen. Just 1 hand written docket. You needed a memory like a steel trap. Printers have made life in a kitchen sooo much better, and easier. I’m at retirement age. Kitchen life has given me great memories, but I’m tired just thinking about it!😁
Plus since the ordering system is computerised it will make their accounting much easier and far more accurate since everything bought will go directly through it. It will also help them determine what is popular on the menu at different times of the year which will help with managing stock inventory leading to less waste and such. Lots of benefits to using computers.
Restauraunt I worked at didn't have such a clear ticket system. That was organised with one person managing a specific grill, side of kitchen etc. That system I worked with was utter trash, chaotic and just an understaffed system that did not work and created more problems than not. This is so clear, definitely taking notes from this.
in the US, some kitchens use the lingo "sold" or "selling" on a ticket/order, (in this video he says 'away'). At the places I work, we'll say ticket 42 is sold when they've made/we've received everything from the kitchen, or an alfredo will sell ticket 52 (meaning we still need an alfredo to complete the ticket) Personally it was a strange lingo to hear the first time, but I've warmed up to it.
It's pretty straightforward once you see it in action. Basically they are making sure you get to eat in courses, balanced against the the it takes to prepare each dish.
The guy at the passe is air traffic control telling each department which dishes to work on and when. Suppose that a steak takes 30 minutes to cook from start to finish, meaning the cooking, resting, and getting it on the plate to be sent out to the customer. Per his example, courses 1 and 2 take around 10-15 minutes each, on average, for the customer to finish. Per their system, steaks are a 3rd course item. So that's a 20-30 minute window between the customer's first course and their third. When a ticket comes in, the person working the passe makes an educated estimate on when to have the meat person start cooking the steak, so that by the time the customer's done with courses 1 and 2, their steak will be cooked, rested, plated, and ready to eat within a few minutes after their table is reset for the third course.
what a fascinating insight into the restaurant industry! it's always interesting to see how much work goes into each dish. however, i can't help but wonder if all this effort really translates to a better dining experience for customers. sometimes it feels like the attention to detail is overshadowed by the push for efficiency. what do you guys think?
Please keep doing videos like this. I'm a short order cook in a casual sit down and takeout Italian food restaurant in New Jersey, and this type of information is so helpful for me for improving our practices in our restaurant. I really hope that I'm able to come visit your restaurant one day and have dinner there. 🫶
I've been wanting to know how this works for years. Thank you, great video. How do you manage people eating a different speeds and coordinating when the meal arrives?
The waiter will call it 'away.' the waiter will go to the table and say "are you ready for main/next course?" or something similar, and then let kitchen know the next course can go to the table. Generally, unless specified, first course is ok to go as soon as it hits the pass, second course will wait till first course is cleared and awayed, third course will wait for 2nd course etc, etc,. To answer your question, most restaurants I have worked at want all meals in a course gone together, it would get way too confusing to send half the meals for a table now and half when Mary has finished her salad. So either the whole table waits for mary, or everyone's dish gets sent to the table and mary can eat both courses together. Hopefully that helps.
A famous chef/restaurateur's non-chef OCD business-manager organizes and stages the processes to get the chef's vision repeatably-delivered to the table without the chef even being there. That's how they have 20-plus different restaurants that remain successful. It's training, people and processes.
I worked in Mexican restaurants n bars it was a blast but never paid enough for a career in mexico. This looks great to stablish a career i would of stayed and gone this route now i cook for my self
Best way to do this is to try and clear your mind and remember as much as possible Use the dockets to get ahead of the chef so when they call it, you've got the dishes ready or close to
I'm a maintenance contractor and get calls to repair stuff in professional kitchens. And i've worked in kitchens that are in full flow and it's mental, the noise, the heat, lots of shouting and whilst it seems like chaos it's organised chaos. Not for everyone i don't think especially the heat.
@@tilerman didn't even think about the heat with the charcoal stove going along with the combi oven and gas burners. Truely takes something special to be able to thrive in such an environment.
@@ye11owlotu57 There's an appliance in pro kitchens called a salamander grill. I once had to do a tile repair around one that was on full blast and it was hotter than the sun! The kitchen was in a high end restaurant in central london and was a floor below street level, no windows and no air flow. The heat was unreal and coupled with the noise and all the action, nope, not for me thank you very much!
This was perplexing me for months because the kitchen seems to unbelievably efficient with order of operations that it’s hard to tell how any of the chefs don’t get confused.. behind the curtains it is a seamless process being executed to perfection.
I feel like I’ve just started a new job and my manager is explaining how things work. Me, nodding along: “Yep. Yep. Right. OK. Sure. Great. Cool.” Before he walks off: “All good yeah?” Me: “Yep, all good. Thanks, boss.” To my nearest colleague afterwards: “I didn’t really understand ev…erything. Could you please help me?” Colleague: “Which part didn’t you understand?” Me: “Most of the beginning. And some of the end. And I missed a few things in the middle.” Colleague: “Shall we just go over it all again together?” Me: “That would be GREAT.”
Well Fallow that process is very simple. When a Daddy ticket and a Mommy ticket really love one another they “Netflix and Chill”, and make a baby ticket.
45 minutes to rest Talking about a steak 45 minutes to rest Did I hear that correctly? ❤❤❤ I want one of those steaks ❤ That’s how I do it at home YOWZA
Do you ever feel that a system with screens all over the place would be easier, no paper tickets, just every station has a screen with the info on and its swiped off when complete? Or do you need a paper ticket that travels round the kitchen with the food?
very good video :) in my kitchen there is 4 of us end most of the work i do at hot station there is 1 lady for salads ,one guy for soups end that stuff me on the grill end overall meat end one with deserts ,i dont know how can u work with 20 people its chaotic Xd
Cant pay me 17$hr to decipher that and work 60+ hrs a week anymore. Seems like Fallow has a very professional and positive work environment,but unfortunately that is not the case with the majority of kitchens.
Yes, some kitchens or rather hotels/restaurants unfortunately exploit their staff. I was an apprentice at a hotel once & some waiters did a afternoon shift til 10pm & some had to be back at 6am again, just because the owner was very unpleasant & no one stuck with him for long & so he had employees leave constantly. And sometimes I was working til 10pm but had to wash dishes on both sides. The 1 dish area with cookware & the 1 with plates. Everything was stacked high & I had to do it just because the dishwasher women just didn't feel like showing up. I did it once & wasn't even compensated for it. And he would constantly scam his employees of overtime hours or simply delete a few days of everyone's holidays at the monthly journal that was printed out to us. And since me and another cook were very meticulous about that, we took measures into our own hands to report these issues. I even ended my apprenticeship early & started working at a new place 2 months before I would have finished. But it felt right, to leave such a P.O.S owner the same week we had 250 house guests nearly the entire month during summer. I even managed to revoke his license to train apprentices in his establishment. And soon after I left, almost half the staff left as well almost immediately. These days the reputation of this place has declined significantly & 1 bartender who surprisingly stayed there, tells me that he's now using many powdered stocks & sauces because he simply cannot find good employees. This sociopath deserves everything that has happened to him. He shoveled his own grave essentially. lol
he means 45min in total for guest eating time, the steak are cooked when the chef call for it as there's pause between course and they don't serve precooked food. No cook take 45min for a steak. Even including steak resting time, its 15-20m max for a welldone steak.
not 45min to make a steak, its 45 minute for the time the guest get to eat. food are served in course, so the food are not pre-cooked beforehand, they are made per course. The broiler wouldn't cook a steak 45minute ahead unless there's instruction in there or the chef call it ahead
Properly resting a steak takes 10 min. 45 is still very extreme. Maybe with a thick cut? We had a pork chop that would take 30 min to sell and that was already extreme, especially considering sometimes it would be closer to medrare than medium and most Americans are already pushing it eating medium pork. The place I work now sous vides most proteins so they just need to sear on the grill to bring up to temp.
I now know much less about how its done. I watched a guy pass some verbal quiz on his job while not articulating instead. Fail. Fire this production crew.
I have been searching for an answer to this question, but sorry, I found your video unclear and frankly not very good (just being honest, not personal). The use of the term "away" is confusing to the uninitiated, and in your example you seem to have course 1, course 2, course 3 written on the ticket that doesn't correspond to starter course and main course?!!! i.e. is the cod's head a starter or main? Questions I would love to understand better are: - how does each chef know when to start cooking - how is the synchronisation of dishes managed to make sure they all come to the pass at the same time - how do you know when to start mains after starters, given each main takes a different time to make. I know you are very busy, be great if you could spend a but more time for a clearer (less stuttering) presentation. Thank you!
This is some fucking juicy content. Tell us about each station. I want to understand what I would be thinking when I look at a ticket if I was working the pass, working garnish, or meat, or whatever.
This guy seems like such a great chef, such a chilled character and clearly passionate about his craft.
Wait til you meet him! He's an absolute diamond! Big up Chef Will Murray! ❤
@@youwereonceacreampie260 I’m planning to visit the restaurant soon so looking forward to that. The team at the Fallow see like a breath of fresh air
I like that he gives priority to the others that are working whilst he is being recorded. That is a nice touch and shows they are more important than him, which is the sign of a good leader.
I love it. No screaming shit, no "food is my passion and blablabla" just straight to the work.
He’s got a good crew on both sides they work well
I don't even know why I am obsessed with these behind the scenes. Like I am not a chef, will never become one, but I love eating at restaurants so these snippets somehow satisfy my inner voyeur...
This is premium content. You won't see content like that from a high level restaurant. Love it.
Is this not a high-level restaurant?
Surely you do see it from a high level restaurant: the Fallow restaurant! 😊
I'm from Australia, I'm so blown away by their skills, innovation, access to global cooking ingredients, styles and spices, gonna fly to London to eat there. Their culinary campaign, head to tail, global dishes and attitude, no arrogance are without equal
As someone who appreciates food and the inner workings of things, I really like the content you guys put out. Not sure whether that was part of the plan when you guys started the restaurant, but its all extremely well shot and interesting. Well done.
Just got a Kitchenhand/line cook job as of today, no prior professional experience.
But they are patient and willing to teach those who are willing to learn. Psyched up hard 🔥
I appreciate the effort to explain this, and it is VERY interesting. Unfortunately I am stupid, so I'll wait for the 20min version which explains every little detail. On the bonus side, you can keep producing new material and (at least) I will keep watching :D
😅 this is the comment I was coming to make because although I watched the entire video I have no clue wth he was talking about and :30 secs in I was already like 👀😬🤔🤷🏾♂️🤦🏾♂️ ... I need more in depth even certain words he said , I didn't know what that meant? 🤔🤷🏾♂️😂 .. I'll continue to watch. I need the 20 minute version ,too 🤦🏾♂️😂😂
Love these videos, so interesting to see how you do it all behind the scenes. I'd have no clue.
Could you do one on phrases that you use around the kitchen?
Jerk and big boy are about all you need to know
Behind! Is one
Thanks for sharing guys, that is a very slick and well oiled kitchen procedure!
Back in the day, no printers in the kitchen. Just 1 hand written docket.
You needed a memory like a steel trap.
Printers have made life in a kitchen sooo much better, and easier.
I’m at retirement age. Kitchen life has given me great memories, but I’m tired just thinking about it!😁
Plus since the ordering system is computerised it will make their accounting much easier and far more accurate since everything bought will go directly through it. It will also help them determine what is popular on the menu at different times of the year which will help with managing stock inventory leading to less waste and such. Lots of benefits to using computers.
what timing and flow...fascinating
Restauraunt I worked at didn't have such a clear ticket system. That was organised with one person managing a specific grill, side of kitchen etc. That system I worked with was utter trash, chaotic and just an understaffed system that did not work and created more problems than not. This is so clear, definitely taking notes from this.
This is wonderful to show how a busy but organised kitchen works :)
in the US, some kitchens use the lingo "sold" or "selling" on a ticket/order, (in this video he says 'away'). At the places I work, we'll say ticket 42 is sold when they've made/we've received everything from the kitchen, or an alfredo will sell ticket 52 (meaning we still need an alfredo to complete the ticket)
Personally it was a strange lingo to hear the first time, but I've warmed up to it.
That was sooooooo interesting...NOT!!!😂
@@aboukirman3508you read the whole thing..enjoy
@@aboukirman3508 ? Don’t care? Then don’t say shit bro 😎
@@NarcOfTheCovenant LOL...what a surprise, the crashing bore can't take a wee joke!!!😂
Happy to have find you out!!!!! Good show dmn,direct and alive restaurant!!!! Cheer,good idea and concept ,congrstulations!!!
Ate at Fallow last week, unbelievable food.
Watched 4 times... Still don't get it
We’re all with you 😂
Exactly 😅
It's pretty straightforward once you see it in action. Basically they are making sure you get to eat in courses, balanced against the the it takes to prepare each dish.
The guy at the passe is air traffic control telling each department which dishes to work on and when. Suppose that a steak takes 30 minutes to cook from start to finish, meaning the cooking, resting, and getting it on the plate to be sent out to the customer. Per his example, courses 1 and 2 take around 10-15 minutes each, on average, for the customer to finish. Per their system, steaks are a 3rd course item. So that's a 20-30 minute window between the customer's first course and their third. When a ticket comes in, the person working the passe makes an educated estimate on when to have the meat person start cooking the steak, so that by the time the customer's done with courses 1 and 2, their steak will be cooked, rested, plated, and ready to eat within a few minutes after their table is reset for the third course.
This is the good stuff, love understanding how it all works
what a fascinating insight into the restaurant industry! it's always interesting to see how much work goes into each dish. however, i can't help but wonder if all this effort really translates to a better dining experience for customers. sometimes it feels like the attention to detail is overshadowed by the push for efficiency. what do you guys think?
Please keep doing videos like this. I'm a short order cook in a casual sit down and takeout Italian food restaurant in New Jersey, and this type of information is so helpful for me for improving our practices in our restaurant. I really hope that I'm able to come visit your restaurant one day and have dinner there. 🫶
The chef is a giant
Big up Chef Will Murray
The course concept is surprisingly really convenient and organized. I wonder if other restaurants do this?
Yeah pretty much.
Yes, this is common.
watching so many chefs working in the kitchen is mad
There illegal immigrants. He gets them straight off the boat
@@p123-o5h Your "username" makes you more of an immigrant than these hard-working folks, you R'tard!
@@p123-o5hIt’s they’re* by the way.
Hello!
Thank you for showing us this!
In the kitchen I work in there is 4 cooks and how they do it is they expedite new tickets every time to manage busy workflow of the line
Love to learn the intricacies of a craft! Great video!
Great videos keep up the great work
I've been wanting to know how this works for years. Thank you, great video. How do you manage people eating a different speeds and coordinating when the meal arrives?
The waiter will call it 'away.' the waiter will go to the table and say "are you ready for main/next course?" or something similar, and then let kitchen know the next course can go to the table. Generally, unless specified, first course is ok to go as soon as it hits the pass, second course will wait till first course is cleared and awayed, third course will wait for 2nd course etc, etc,.
To answer your question, most restaurants I have worked at want all meals in a course gone together, it would get way too confusing to send half the meals for a table now and half when Mary has finished her salad. So either the whole table waits for mary, or everyone's dish gets sent to the table and mary can eat both courses together.
Hopefully that helps.
@@patricedenice5592who the he'll is Mary?
I do not miss that sound.
I genuinely felt sick in my stomach when I heard it
A famous chef/restaurateur's non-chef OCD business-manager organizes and stages the processes to get the chef's vision repeatably-delivered to the table without the chef even being there. That's how they have 20-plus different restaurants that remain successful. It's training, people and processes.
This is such a great channel!
I worked in Mexican restaurants n bars it was a blast but never paid enough for a career in mexico. This looks great to stablish a career i would of stayed and gone this route now i cook for my self
Amazing video
Chef: did you say 45 minutes for the steak to rest? Every time I watch one of your videos I'm learning something monumental about cooking and serving!
I imagine it is resting in a heated area for that long?
Must be crazy keeping track during a busy service.
Yes, I'm sweating just watching it!!!😮
Best way to do this is to try and clear your mind and remember as much as possible
Use the dockets to get ahead of the chef so when they call it, you've got the dishes ready or close to
I'm a maintenance contractor and get calls to repair stuff in professional kitchens. And i've worked in kitchens that are in full flow and it's mental, the noise, the heat, lots of shouting and whilst it seems like chaos it's organised chaos. Not for everyone i don't think especially the heat.
@@tilerman didn't even think about the heat with the charcoal stove going along with the combi oven and gas burners. Truely takes something special to be able to thrive in such an environment.
@@ye11owlotu57 There's an appliance in pro kitchens called a salamander grill. I once had to do a tile repair around one that was on full blast and it was hotter than the sun! The kitchen was in a high end restaurant in central london and was a floor below street level, no windows and no air flow. The heat was unreal and coupled with the noise and all the action, nope, not for me thank you very much!
thanks chef
This was perplexing me for months because the kitchen seems to unbelievably efficient with order of operations that it’s hard to tell how any of the chefs don’t get confused.. behind the curtains it is a seamless process being executed to perfection.
Love this kitchen ❤
I would love to see a KP POV video!!! If possible :)
More behind the scenes video's please..
Would love to work in different country. I work in asheville nc and am trying to get to fine dining
Go to london
I lost you at the moment the tickets were printed out :D
Someday, I'd like to work and learn a whole lot from this restaurant.
If not, at the very least, I'd like to dine there at least once.
I love how calm and composed people in this kitchen are. Definitely not like Hell's Kitchen lol
Awesome video. Being chefs have you watched the Movie - Dark Water -2019 with Mark Ruffalo? Watching it have you changed your pots and pans?
Which movie is this? I love Tom Hanks.
Do you know when away course one was (time) and away course two was?
I want to work there
In the thumbnail he looks like a young Tom Hanks!
I feel like I’ve just started a new job and my manager is explaining how things work.
Me, nodding along: “Yep. Yep. Right. OK. Sure. Great. Cool.”
Before he walks off: “All good yeah?”
Me: “Yep, all good. Thanks, boss.”
To my nearest colleague afterwards: “I didn’t really understand ev…erything. Could you please help me?”
Colleague: “Which part didn’t you understand?”
Me: “Most of the beginning. And some of the end. And I missed a few things in the middle.”
Colleague: “Shall we just go over it all again together?”
Me: “That would be GREAT.”
I want to work here
It all seems to work but I still didn't really understand how.
_SCALLOPS!_ 🗣
Well Fallow that process is very simple. When a Daddy ticket and a Mommy ticket really love one another they “Netflix and Chill”, and make a baby ticket.
45 minutes to rest
Talking about a steak
45 minutes to rest
Did I hear that correctly?
❤❤❤
I want one of those steaks ❤
That’s how I do it at home
YOWZA
Do you ever feel that a system with screens all over the place would be easier, no paper tickets, just every station has a screen with the info on and its swiped off when complete? Or do you need a paper ticket that travels round the kitchen with the food?
very good video :) in my kitchen there is 4 of us end most of the work i do at hot station there is 1 lady for salads ,one guy for soups end that stuff me on the grill end overall meat end one with deserts ,i dont know how can u work with 20 people its chaotic Xd
This is the real life Bear
He still looking for Wilson
That ticket system was clear as mud! 😅
...you have a certain era Tom Hanks look about you.
So do you
Tom Hanks?
He looks like Tom Hanks
I got nothing
You seem quite tall
and who changes the ticket paper when its empty, hes the real Mvp :D
Cant pay me 17$hr to decipher that and work 60+ hrs a week anymore. Seems like Fallow has a very professional and positive work environment,but unfortunately that is not the case with the majority of kitchens.
Yes, some kitchens or rather hotels/restaurants unfortunately exploit their staff. I was an apprentice at a hotel once & some waiters did a afternoon shift til 10pm & some had to be back at 6am again, just because the owner was very unpleasant & no one stuck with him for long & so he had employees leave constantly.
And sometimes I was working til 10pm but had to wash dishes on both sides. The 1 dish area with cookware & the 1 with plates. Everything was stacked high & I had to do it just because the dishwasher women just didn't feel like showing up. I did it once & wasn't even compensated for it.
And he would constantly scam his employees of overtime hours or simply delete a few days of everyone's holidays at the monthly journal that was printed out to us. And since me and another cook were very meticulous about that, we took measures into our own hands to report these issues.
I even ended my apprenticeship early & started working at a new place 2 months before I would have finished. But it felt right, to leave such a P.O.S owner the same week we had 250 house guests nearly the entire month during summer. I even managed to revoke his license to train apprentices in his establishment.
And soon after I left, almost half the staff left as well almost immediately.
These days the reputation of this place has declined significantly & 1 bartender who surprisingly stayed there, tells me that he's now using many powdered stocks & sauces because he simply cannot find good employees.
This sociopath deserves everything that has happened to him. He shoveled his own grave essentially.
lol
From the side, you look a bit like Tom Hanks
Is that Tom Hanks?
I didn’t realize Tom Hanks had a British son.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Tom Hanks
this gives me anxiety, i know it would mess the time up and just hide in the bathroom
Why does the chef look like tom hanks in the thumbnail lol
Steak has 45 mins to cook and rest? Is it served hot by this point?
4 to 5 mins, not 45. He was talking pretty fast tbf
he means 45min in total for guest eating time, the steak are cooked when the chef call for it as there's pause between course and they don't serve precooked food. No cook take 45min for a steak. Even including steak resting time, its 15-20m max for a welldone steak.
In the weeds all day
Yeah but I didn't get my fries
Is this guy really tall, or does he employ an army of dwarves?
Pallestine
My stupid brain thinking why is Tom Hanks on a restaurant video’s thumbnail
god damn hes tall
He's only 5 7. It'd the others who ate short
Oh Will “four if you include pastry.” 🙄🙄🙄
I've worked in a kitchen for years, why the fuck am I watching this
more confused
Why tf is nobody yelling cousin at school other
I’m non the wiser
Clear as mud lol
45 mins to make a steak?? wtf
not 45min to make a steak, its 45 minute for the time the guest get to eat. food are served in course, so the food are not pre-cooked beforehand, they are made per course. The broiler wouldn't cook a steak 45minute ahead unless there's instruction in there or the chef call it ahead
Properly resting a steak takes 10 min. 45 is still very extreme. Maybe with a thick cut? We had a pork chop that would take 30 min to sell and that was already extreme, especially considering sometimes it would be closer to medrare than medium and most Americans are already pushing it eating medium pork. The place I work now sous vides most proteins so they just need to sear on the grill to bring up to temp.
Still not sure I get it, any chance of really breaking this down for idiots?!
I now know much less about how its done. I watched a guy pass some verbal quiz on his job while not articulating instead. Fail. Fire this production crew.
I have been searching for an answer to this question, but sorry, I found your video unclear and frankly not very good (just being honest, not personal). The use of the term "away" is confusing to the uninitiated, and in your example you seem to have course 1, course 2, course 3 written on the ticket that doesn't correspond to starter course and main course?!!! i.e. is the cod's head a starter or main?
Questions I would love to understand better are:
- how does each chef know when to start cooking
- how is the synchronisation of dishes managed to make sure they all come to the pass at the same time
- how do you know when to start mains after starters, given each main takes a different time to make.
I know you are very busy, be great if you could spend a but more time for a clearer (less stuttering) presentation. Thank you!
Do u peeps🤔?..Ever wash your hands...I'm sure you do...just show it ... occasionally 😷
From now on instead of saying "common it is not a rocket science" I will be saying " common it is not a ticket system in a professional kitchen"
This is some fucking juicy content.
Tell us about each station. I want to understand what I would be thinking when I look at a ticket if I was working the pass, working garnish, or meat, or whatever.
When do you scream at people and call them donkeys?
minus all the f bombs
Wow that was not helpful