Pulled a 16-hour shift after my sous walked out mid-service

Had my sous chef quit right before a Friday dinner rush in downtown Portland. I had to run the line myself while training a new prep guy on the fly. Ended up burning my hand on the flattop and dropping a whole order of salmon. The owner pulled me aside after and asked if I could handle it, but I just told him I need more reliable staff.

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3 Comments

mia7275mo ago

Portland restaurant owners need to work a Friday rush themselves once to get it.

2

the_barbara5mo ago

Give them a real Saturday shift with a broken dishwasher and watch how fast they change the menu prices, @mia727. It's a whole different world when you're the one scraping plates at 9pm.

4

ryanh773mo ago

Exactly @mia727. Nothing builds menu empathy like cleaning the grease trap yourself at 11pm on a Saturday.

4