4 ms·

Consistency is a big deal in restaurants because mismatched expectations drives bad experiences.

• Melting_Harps 6y ago
  > Consistency is a big deal in restaurants because mismatched expectations drives bad experiences. It could also be that the expo/chefs valued speed over anything else, I've never been or eaten at a Howards Johnoson's, but I can easily see it being an issue if you're trying to make an effort while being behind on a ton of tickets and management prioritizes volume over quality and it they're seen as the bottle neck. I admit speed is not my strong point, but my presentation and knife skills are strong so I make up for it that way and I'm organized and clean--its what got me to work under a 3 star Michelin chef (total nightmare, he finally got fired a months after I left) despite focusing mainly on Farm to table concepts for most of my career. But I've been judged negatively in other kitchens for playing to my strengths and believing/saying that speed comes with time--in the last place I proved that is the case and trained 4 people due to that philosophy/results. But patience isn't exactly easily found in kitchens or tolerated amongst a bunch of fast talking, high-strung adrenaline/stress junkies which is what most chefs are, myself included.