So. I left the hotel almost a month ago. My former chef called me, and we had dinner and drinks. I was presented with an amazing opportunity that I could not turn down.
Going back to an independent restaurant, as well as a move up in the world. I literally feel renewed with everything. Even though I'm working harder, and putting in more hours. It's...
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it hasn't even been six months, and we are once again in the throes of Devour Downtown. I hate it. The stress of getting ready for it. I wish I had the option of not doing it, but upper management always wants to.
They claim it brings in revenue. Short term, maybe. Long term? I doubt it.
I keep looking at this whole hotel thing....
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So. My dislike of working in a hotel/corporate environment is beginning to come to a head. I feel like the food I'm making isn't important, and all in all, I really miss being in an independent restaurant that's "chef-centric". I hate that a restaurant manager has authority over me, where in every other establishment I've been in, the chef was over the manager.
Because that's...
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Hospitality People are the best people on the planet. The kind of people that work when everyone else is at play. Theysee the world through a different lens. Between the worst, most selfish and self absorbed people. To the most magnanimous and humble people.
A world apart. I love working in the industry. From cooks to bartenders. Servers to baristas. Barbacks to dishwashers. It's a...
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A world apart. I love working in the industry. From cooks to bartenders. Servers to baristas. Barbacks to dishwashers. It's a...
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So. Devour Downtown, Done. Thank God. Every time it passes, when I was just a line cook, to now, I'm always glad it's over.
And in a few months, it'll roll around again, and I'll be all excited, because I forgot just how stupid it was the last time. The Bargain Hunters who will never step foot in the restaurant again until the next DD....
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And in a few months, it'll roll around again, and I'll be all excited, because I forgot just how stupid it was the last time. The Bargain Hunters who will never step foot in the restaurant again until the next DD....
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So. You know what's cool. When someone turns in their two weeks notice. And then decides to say fuck it, and not finish it out.
It's even worse when it's the other sous chef of the hotel, and now I've got to cover his shit, plus my own stuff going on. So, for the forseeable future, no days off. 14 to 16 hour days.
And...
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It's even worse when it's the other sous chef of the hotel, and now I've got to cover his shit, plus my own stuff going on. So, for the forseeable future, no days off. 14 to 16 hour days.
And...
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So, I'm in that weird phase of my career. Only a few months removed from being a line cook, and into that Sous Chef position.
Which is already a tricky proposition, because a Sous Chef already has that feeling of still being one of the cooks. But with that level of management, that minimum of power, it means a line has to be drawn.
I...
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Which is already a tricky proposition, because a Sous Chef already has that feeling of still being one of the cooks. But with that level of management, that minimum of power, it means a line has to be drawn.
I...
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minecraft:
Being in a new leadership position is scary, I went through the same thing when I got my own store. But like you said if you were doing something wrong they would let you know, so just relax and keep doing your job the best you can and everything will work out! 
So. Today began Devour Downtown in Indianapolis. The Hotel Bar that I work (Plat 99, at the Alexander Hotel), is participating, which is both nerve-wracking, and exciting for me. I've done Devour Downtown four times before, while a line cook at the Libertine, as well as Northside Nights while I was at Pizzology, so I know what it is like for a line cook.
This...
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This...
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I'm an open book. Feel free to ask.