Comments on: My Life As a Line Cook

By: Ambrosino

Ambrosino — Tue, 22 Sep 2009 08:16:16 +0000

Most people don't think that expediters are really important to the whole "food" process but they are absolutely VITAL.

I've never worked a upscale restaurant before but it's true across the board that unless your servers know 100% what is happening, you're going to have problems.

At least when you work at the International House of Pandakes, the menu changes maybe twice a year. When you work an upscale restaurant, you're looking at menu changes NIGHTLY. That's a nightmare if you don't know your foods. Grab one wrong dish and you've missed up the flow of the kitchen.

It doesn't help that many dishes look similar.

One thing I have noticed about Raleigh (versus, say, Miami) is that most restaurant here don't want to have a wait. It's like they would rather you have you sit at the table, then wait at the door. The problem with that is the expectation that patrons have once they are seated. (That dinner will move along at the typical 1 hour or so pace.)

Keeping the wait at the door allows the servers to do their jobs (exquisitely timing meal service) instead of trying to get food off their hands and quickly as possible.

Bravo to you for being willing to take this experience head on! It is not for the faint of heart. I'm going to make sure that Chris and I go to The Globe when we're back in town.;

By: Varmint

Varmint — Mon, 21 Sep 2009 20:47:25 +0000

I made it through the day without a burn or cut. Interestingly enough, two days later at home I cut the hell out of my left index finger and then broke a toe — within 2 hours of each other. Crazy.

By: Beach Boy

Beach Boy — Mon, 21 Sep 2009 20:45:14 +0000

Welcome to the war. Glad to hear that you’re a natural. Any tell tale burns to report? Cuts? Readers demand blood these days.

By: Globe

Globe — Thu, 17 Sep 2009 18:26:48 +0000

Just wanted to publicly thank Dean for all his hard work at Globe during Restaurant Week. He really jumped right into the middle of it and more than held his own. The story he wrote was totally accurate except I think he downplayed his own contribution too much, he was a real asset that night and is welcome back in my kitchen anytime. If anyone had any doubts the man can cook and he can put in the hours as well, that was one of the longest days we have had around here in 2 years. Thanks again Dean and I hope everyone enjoyed an inside look at the sometimes chaotic world of a restaurant kitchen.

By: VaNC

VaNC — Wed, 16 Sep 2009 16:34:56 +0000

Sounds like a wild time. I still say that the Globe is one of the most under appreciated restaurants in Raleigh. We have always had incredible meals there and great service. Their pork tacos are AMAZING!!!

By: Hayden Tompkins

Hayden Tompkins — Mon, 14 Sep 2009 23:46:19 +0000

Whoops, well that was a hot mess of typo-ness!

By: Hayden Tompkins

Hayden Tompkins — Mon, 14 Sep 2009 23:44:07 +0000

Most people don’t think that expediters are really important to the whole “food” process but they are absolutely VITAL.

I’ve never worked a upscale restaurant before but it’s true across the board that unless your servers know 100% what is happening, you’re going to have problems.

At least when you work at the International House of Pancakes, the menu changes maybe twice a year. When you work an upscale restaurant, you’re looking at menu changes NIGHTLY. That’s a nightmare if you don’t know your foods. Grab one wrong dish and you’ve missed up the flow of the kitchen.

It doesn’t help that many dishes look similar.

One thing I have noticed about Raleigh (versus, say, Miami) is that most restaurant here don’t want to have a wait. It’s like they would rather you have you sit at the table, then wait at the door. The problem with that is the expectation that patrons have once they are seated. (That dinner will move along at the typical 1 hour or so pace.)

Keeping the wait at the door allows the servers to do their jobs (exquisitely timing meal service) instead of trying to get food off their hands and quickly as possible.

Bravo to you for being willing to take this experience head on! It is not for the faint of heart. I’m going to make sure that Chris and I go to The Globe when we’re back in town.

By: Deirdre Reid

Deirdre Reid — Mon, 14 Sep 2009 21:59:25 +0000

Wow, that brought back some memories. I managed restaurants for about ten years and spent a lot of time expediting — the most intense frazzled stressful seemingly hopeless task at times (yet it always works out). Thanks for sharing your experience. Restaurant work is tough, physically and often mentally tough, and those who do it well give it their all, and really care about what goes on those plates. I’m glad you gave us a sense of this.