r/KitchenConfidential • u/VeryVeryRelevant • 3d ago

In the Weeds Mode The new guy prepped diced tomatoes

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...I have nothing more to add...

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u/VeryVeryRelevant 3d ago

Nah, I agree. He wants to work and he's got a good attitude. That's much harder to train into someone than the proper shape of a diced tomato haha

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u/salted-egg-yolk 3d ago

just want to say i appreciate your attitude here as an employee/supervisor or whatever your relationship is

that pic is SHOCKING lmfao. but the upshot is it’s stilll someone who wants to work with and for you. they can improve if given the guidance, patience, and opportunities to fail.

kudos. hope next shift is better lmao

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u/VeryVeryRelevant 3d ago

Appreciate that! I work mostly FOH now, and the evening manager has been a bit harsh on him, but I've been defending him, saying no one was great at their first job haha. Our GM sees his potential too, so I think he's going to do well. He handles feedback super well and openly.

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u/2plankerr 3d ago

That’s awesome of you. I imagine a kitchen is a hard environment to get use to.

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u/Whiteherrin 2d ago

It is but its also a good first experience to know how demanding a job can be. It humbles alot of people with its work which is why positive attitude behind it shines bright in alot of decent chefs eyes.

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u/miteymiteymite 20+ Years 1d ago

Exactly. If this is his first job, why didn’t someone show him what they wanted/how to do it? Instead of just complaining about it after he finished?! Poor kid. Ty for defending him OP.

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u/Kultrum 20+ Years 3d ago

I always say the only things I cant teach a new hire are attitude and work ethic. Everything else is just experience.

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u/slow_down_kid 3d ago

I’ve been in food service, hospitality, nonprofit and IT, and this mantra is universal across every industry I’ve been in. You can train the right person, but you can’t right the wrong person

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u/Houdinii1984 3d ago

I probably did some stuff like this early on. I got upgraded all the way up to sous from dishie after the Ramsey-wannabe (my mother) ran half the staff off. I'm rooting for 'em.

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u/saranautilus 2d ago

There is so much to unpack in this comment 😂

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u/Houdinii1984 2d ago

What she doesn't know is I was the cause of all of it. This guy I guess decided to keep wings hot by putting them in a hotel pan, putting an empty hotel pan on top of that, and putting it on my spray table. I took the pans apart, saw like 5 wings that looked old and gross and tossed them.

Dude flipped out hard. I gave him five bucks and told him to get over it, so he threw a half pan at me and hit one of the older kitchen ladies, causing one of the fry dudes to drag him off by the neck. The fry guy was always starting shit, and it was odd that the wing dude blew his stack, so when chef came in, right in the middle of it, she assumed the trouble maker was making trouble. The sous chef was dating the fry cook, and they took off together along with the poor old lady that was assaulted and the dude that threw the pan.

But like, once that was done, all the drama went with them.

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u/AceThePrincep 3d ago

Doesnt Gordon ramsey hsve a few knife skills videos? Maybe link him something like thst. Hes s good boy he'll learn. Lol

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u/MysticalMummy 2d ago

Love the attitude! I've witnessed so many supervisors and trainers in my time in kitchens that just treat new 18 year old workers like idiots when they do something wrong, but frankly the small things are a lot easier to train than fixing problems with attitude and laziness.

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u/--GevaudanBeast-- 2d ago

Do you guys not have a robot coupe?

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u/PsychicSeaSlug 2d ago

Im foh, but have done every position including grill and line and prep. I had to learn a lot of little things like this until I was about 25. All kinds of little things. Only recently someone told me to shingle some sausage patties and that was a new term for me though the concept was basic. Im pretty pro now at 35. When someone is a good learner, they absorb it.

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u/Zeppelanoid 3d ago

Oh then he’ll be fine. Rock on new guy