Blog # 3

There are multiple things that I can take with me from this class and apply later in my life. Some of the things that stuck the most were, planning, organization, training, and much more. While on externship at restaurant Daniel training was one thing that I though could have been a lot better. My training lasted about 15 minutes. I was trained by an extern that was leaving in which I was to replace. It went a little like this. There’s the fridge, there are the cutting boards, this is your station, and this is your prep list. The problem with that was not that I did not know where stuff was or who people were, but rather not knowing any of specifications on the items from my prep list. If I got to do that over I probably would have asked a couple more questions to help avoid myself all the yelling I was soon to get.

Organization, planning, and delegation of tasks were other things I also think could have been a little better at restaurant Daniel. There were many occasions where too much work was given to one person in too little of time. On the prep team at Daniel, there were three of us and in the event that anyone got a day off or call in sick there would be two of us. They never added another person to the prep team which easily resulting in the prep team in the weeds for the whole day. The chefs and line cooks would still expect us to get everything done at the same time while adding another prep list on our shoulders. Moments like that at Daniel made me just want to leave. Events of which could have been avoided by dividing the prep list amongst the line cooks, and or scheduling some one else on prep time.