So it snowed this morning and it's raining now. And my fear is that my restaurant will be slow tonight. I share that feeling with every other small business owner in central Ma. right now.
Oh well... Like they say, you have to take the good with the bad
I always HATED that saying. I don't want to take the bad. The bad is....well...bad.
So tonight we will get ready for the evening. Food prepped. Specials created. silverware polished , napkins folded, tables set, the whole shebang! And we will do this proudly whether we serve 100 guests, or 1. That's the industry that we are in. The service industry. We work so other folks can have a good time.
Jump to 4 hours later and I have just finished the night. It was slow...but not horrible. It turns out that we were the only business open tonight. Even the produce market next door shut down today.
As strange as it sounds, I kind of enjoyed it. I was able to do some thinking while I was behind the line. Thinking about menus, about special dishes, about changing things around so the kitchen runs more efficient...and, I was slow enough that each dish I created tonight was carefully put together.
The point of this blog entry...? Basically to tell folks that I TRULY love what I do. It is a pleasure to me, whether it's busy or not.
(obviously I don't want slow nights but they are gonna come no matter what)
So this is my little inspirational message. Love what you do and do what you love. You spend 1/3 of your life working so at least make it something you enjoy. I've met a large amount of miserable Chef's through the years... I never understood why, until now. They don't love it. They tolerate it. It's just a job.
Chef Mark, Chef Casey,.. back me up on this one will ya?
See you soon
Oh well... Like they say, you have to take the good with the bad
I always HATED that saying. I don't want to take the bad. The bad is....well...bad.
So tonight we will get ready for the evening. Food prepped. Specials created. silverware polished , napkins folded, tables set, the whole shebang! And we will do this proudly whether we serve 100 guests, or 1. That's the industry that we are in. The service industry. We work so other folks can have a good time.
Jump to 4 hours later and I have just finished the night. It was slow...but not horrible. It turns out that we were the only business open tonight. Even the produce market next door shut down today.
As strange as it sounds, I kind of enjoyed it. I was able to do some thinking while I was behind the line. Thinking about menus, about special dishes, about changing things around so the kitchen runs more efficient...and, I was slow enough that each dish I created tonight was carefully put together.
The point of this blog entry...? Basically to tell folks that I TRULY love what I do. It is a pleasure to me, whether it's busy or not.
(obviously I don't want slow nights but they are gonna come no matter what)
So this is my little inspirational message. Love what you do and do what you love. You spend 1/3 of your life working so at least make it something you enjoy. I've met a large amount of miserable Chef's through the years... I never understood why, until now. They don't love it. They tolerate it. It's just a job.
Chef Mark, Chef Casey,.. back me up on this one will ya?
See you soon
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2 comments:
Hi Chef,
It wouldn't be me if I didn't sarcasticly comment on one of your statements. I do believe that in the restaurant business, you spend a little bit more than 1/3 of your life working. Perhaps 14 hours every day? A waking hour before work and a couple hours after to wind down? Maybe 5 - 6 hours of sleep if you don't stay up too late? And then there is Flea Week...
On another note, I agree about the cooks that are always angry. There is nothing worse than a cook (or Chef) that does it just for the pay check. Someone that would be just as miserable working in any other career.
Chris,
I agree with you completely-you have to love what you do in order to be happy doing it. I can attest to the fact that sometimes making a major career change is the best thing.
Heidi
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