@@aydenscalf5268absolutely! The way you set up is key to efficiency! I always find something to tweak each week that makes service that much easier every time!
Not simple enough for thechef to know it.. 😂 dont be so closed minded either. Dude definitely did good job by saving the chef and workplace more fluid. @@cr9281
@@cr9281these people are insane…. They’re living in an imaginary world figuring out something that’s more moronic than anything, is somehow worthy of reward… It’s terrifying to see this childish comments comment on something so dumb and inconsequential… and they believe what they say, 100%. All of it is cringe
You rarely meet those kinds of managers these days They're so full of themselves that they're damn stupid most of the time. I've met so many already, it's fucking ridiculous.
@@anthonycanelo1171no it’s not quality and presentation are everything at a fine dining restaurant. When you get a smooshed uneven cut tomato as a topping or garnish. Throws off the meal presentation.
Its a common kitchen tip... when i had my first job cooking and doing prep work i was doing ass the boss did, lime i did at home. A Mexican- American long time worker quickly showed me that time saving trick. So glad as i would routinely have to prep box qdrer box 📦 of tomatoes🍅for difernt stations on the line . Thank you to her
I was Prep cook for a wonderful Chef on the Olympic Peninsula. His name was Lanzo . He needed a box of russet potatoes diced every Two days. It was time consuming for the first week . Then I figured out putting them through the French frie press , then through horizontal again perfectly diced. It shocked him , he smiled and nodded. I never thought of that he said. He was always good to us all in the restaurant.
I also invented an ingenious idea. I worked at this restaurant that was making lime juice with a mortar and pestle. Then I came up with a method where we used a juicer instead. I got a $0.03 raise on the spot.
I'm a chef. Place the tomatoes on the cutting board and use a butcher's blade. Did it for years and still do at home as a gardener. You won't cut your palm just make sure your knife is always sharp. I forgot to add hats off to the boss who didr go on an ego trip. Passion runs deep.
Not his boss...the real story here is that the dude is a professional chef that was hired to monitor and tutor the chefs of this restaurant in order to teach them new tricks and increase speed and productivity.
Nope. Here's one, my last supe was a great employee, was able to sell old unused stock for few thousand. Even sold things at home off the clock. No raise. He had to get a job offer and tell them he had to move on and THEN made him salary. He still had to quit 6 months later.
Why is everyone expecting people to get a raise when they're filmed doing their actual job? He is getting paid to slice tomatoes, and he is slicing tomatoes. People should stop expecting raises to be throwing out everywhere just cause people are doing their job lol. If he recieved more work load there were not in his contract he should get a raise yes.
I saw this done in another video.... He could use maybe a cutting board on top and the tomatoes flat on the counter...or a cutting board underneath as well
Raise for doing his job, nah. Making the work easier for yourself is better, if he recieved an increase of different kind of things to do, that we're not in the contract he could get a raise. But he's getting paid to slice those already
Apparently, what we're being led to believe is the regular employee at that business, is apparently a guy who actually gets paid to go around helping employers, business owners, etc, make their workplace practices run more efficiently and so on. I really dislike misleading videos.
We did this at the chain restaurant i worked at. Im 50% sure it was even in the official guidebook. Except we used two square container lids to sandwich the tomatoes.
Love that, the boss looked genuinely impressed! Shows that hes a good boss and that you can learn from anyone and everyone you work with regardless of standing.
This saved me sooo much time in my career. I've never seen anyone else do it. A guy taught me when I was like 20. I'm 34 now and it's helped soo much! You don't need the bottom plate. You just need something to press on top and a very sharp thin knife. This is where you really slice not smash em. They'll all be mostly consistent in size and cuts too.
This hack won't work for a good reason. Not all tomatoes are the same size. Not to mention that you also have to look on the inside of the tomatoes for mold.
This hack does work for a better reason, your cooks do NOT give a fuck abt size, and if ur checking every tomato for mold maybe u should find a new place to work cause that place aint doin something right
Tomatos should be fresh to begin with. If it has mold it shows on the outside. Usually mini tomatos get soggy liquid. It might work just squeezing down the plate as much as possible to cut through all.
I worked in a kitchen for an expensive restaurant, a new colleague did this and the manager started telling him off because obviously the tomato isn't cut evenly ( not perfect halves) and we charge a lot to customers so they deserve high quality cuts
It's not like you get to go home when all the tomatoes are sliced. You are still working your full shift, so it doesn't matter whether you're paid by the hour or not.
My old boss yelled at me more than once for trying to show her new, quicker or more efficient ways of doing things. I finally quit that job 👏🏼👏🏼 Kudos to this awesome boss. A good boss makes all the difference.
