Pros: great group of people and atmosphere
Cons: restaurant business just not for me, the stresses and responsibility isn't worth the low wages and long hours
A typical day at work generally starts with a produce order for the day (we always do same day orders to guarantee freshness). After that I would proceed to cook off certain items for the day (soups, potatos, ribs ect) and make sure the line is set up for when the cooks come. Now I would count and weigh the streaks in the building to ensure left is not an option. Opening the line gives me the chance to look over the cleanliness of the kitchen and make sure everything is getting done properly. Now it would be time for my larger order, basically everything other then produce, which gets done 3 times a week. This usually takes an hour to and hour and a half. Now I would receive the items we received today into the computer, manage the invoices and make sure the amount due is correct. Now it's around 1 - 2 pm, this is where I do any random things which need to be done daily or weekly (temperature logs, continuous prep, scheduling, cleaning schedule etc). Some days I work over the dinner rush until 7-8 o'clock, when my skilled cooks works or sales are low I leave at 4-5. I complete full inventory of all stock every sunday.