Got a promotion, now I work the flat iron steaks, wagyu hangar steaks, salmon and halibut. I don't know what I'm doing. I'm just guessing. The cooks who do what to do leave before dinner starts. I feel like a fraud. I've done it 5 times now, today being the busiest (97 customers), I've gotten 2 steaks sent back so far, an undercooked well done (Mexican customer :/) and another steak that was overcooked but they still ate it all. I cried before I came to work today, im so scared im just gonna fuck everything up. I wish I knew what I was doing but I don't have a single clue. I looked at a salmon I cooked in dishpit and it looked undercooked. I'm a fucking phony. I don't deserve to work this station, these customers don't deserve my shitty guess at what they want to eat. I hate this.
Yeah I agree. You should probably kill yourself.
>>22001902you will get better. just pretend you're in a videogame and angry customers make a frown face on the screen but you still get half xp
Try doing meth. It will give you the confidence you need and the resilience you desire.
>>22001902You are a fraud. You’re not cut out for this kind of stuff. Quit while you’re ahead and find a job pushing carts at the grocery store like a gimp
>>22001902>Thermometer>135F, magic number>90s a side searing, 5 times ish>powdered milk, and the faintest baking soda dusting for additional Maillard searing gains>SALMON: one minute top side, 8-9 minutes skin side; LOW 130s F, yank and rest coveredFish (various)https://www.youtube.com/watch?v=TqOOEWjXw7cSteak Autisthttps://www.youtube.com/watch?v=iHVg_KEV528Just pick up a 5 dollar fucking thermometer which won't allow you to fuck up. Fish is easy, just don't be poking it around and fuck with it. ONE THIRTY FIVE FAHRENHEIT !
>>22001902>an undercooked well done True blue with a proper sear, and the Greyzone are the fucky steaks, everything in between is relatively easy. 5/97 isn't terrible for being thrown off the deep end.
>>22001948God damn A1 sauce is briddish god damn
>>22001902just use a cake tester on the fish, if it goes straight in and through easily, it's done.
>>22001936Fuck off cunt. This is a supportive board.
>>22001948Ugh I hate these Facebook memes.So a single iota of historical research and you'd understand.
>>22001930Zoomers really do not know how to conceptualize the world without a vidya analogy do theyHey I just noticed that breaks down to "anal ogy", I wonder if the ancient greeks considered it a form of sex. Or romans or ephesians or wherever the word comes from.
>>22001902like the other anon said, grind that XP, rank up, level up, learn, improve, become the motherfucking master. Own it pham
>>22001902You'll make it bro, because you actually care about your cooking quality. Fear/insecurity is your enemy, just try to learn from every mistake.
>>22002263>video game analogyit just works. sorry that interrupts your fantasies about gay anal sex.
>>22001902Everyone good at something skillful started out being shitty at it. The phrase "a master has failed more than a novice has succeeded" is more true than people realize. Anon's suggestion here >>22001946of using a thermometer while you're learning is a good idea if you're unsure. Use it as a tool and see if your guess to the doneness is correct, and if it's off then see how it's off and adjust. Eventually you will not need the thermometer but it provides instant emotion-free feedback and lets you course correct before the food goes out, instead of after. Learning happens fastest with reliable and immediate feedback and the thermometer will give that to you without the baggage of a returned dish.
>>22001902hot station is hard during a rush, 2 steaks sent back (out of 97 tickets) during a busy Friday rush really isn't that terrible, especially if you're completely new to the hot line.
>>22002263you can look up the etymology of "analogy" you zoomer retard>>22001946listen to this man, OP! you may want to bite the bullet some weekend and invite some friends over, and grill them some steaks to practice. maybe talk to your chef and ask for some advice/help... they'd rather take the time to train you than waste all that butthurt on fucked up meats. just show a mature attitude, a willingness to learn, and effort. you got this holmes.
>>22001902>The cooks who do what to do leave before dinner starts. Can you come in early and chat with them about it? If you’re not comfortable saying you don’t know then frame it as “want to get better”. Also good luck, there’s a version of you in the future that knows exactly what to do and does it well, all that separates you and the inevitable future you is some time and learning
I feel like people being the assholes they are would send back food that often when it is exactly what they wanted.
>>22001902Is this real? Customers will always complain about steak because they know there's wiggle room to get them for free, they get to be particular about them. If you're doing well-done just blast the fuck out of it because that is what well-done is. As long as it's not black it's fine. If you care to the point that you're crying (which I don't believe) just buy a $5 meat probe and learn the temperatures.Kitchen work is absolutely garbage and you should leave when you can.
OP here, today was another challenge, 117 customers and a party of 14 who wanted 9 steaks. I took the gamer advice and I don't know, I just don't know how not to be hard on myself but I tried not to do that today. Also >>22001946Helped me a lot so thank you anon. Surprisingly nothing got sent back, things were actually really good until after the party, after the party I had like 6 more tickets, the expo said they thought I overcooked a steak so he sent it towards another ticket and it fucked up my whole pace, he kept telling me to push tickets over and over so eventually I said fuck it and sent out food I know was definitely raw as shit. No clue how I didnt get any complaints, not proud of that but im happy it's over and I experienced that. I also had to deal with 2 foreign dishwashers arguing which wasn't fun considering how busy it was, this is all new to me and I'm sure the more I do this the better I'll get. If it takes a few customers receiving shitty steaks for $60 then so be it.
>>22003488> Then so be it Exactly. Just keep working on improving yourself, it is just cooking!
>>22001902>promotion>still a wage slave
