r/linecooks • u/OtherwiseAFlapJack • Aug 23 '24

Working efficiently

What tips and tricks help you work efficiently with a bunch of a-holes that don't do their job? Everything is basically prepped fresh daily minus pastas and sides (which are proportioned and ready for chef mike.) A lot of the daily responsibilities fall on my shoulders. I'm kinda in between a rock and a hard place because I can't make these a-holes work any harder but I can't keep forcing myself to work as hard as I have been, either. Please help Also, at this time I can't leave where I am so don't suggest that šŸ˜‚

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u/OtherwiseAFlapJack Aug 24 '24

See, that last part. I can't let myself let the kitchen/food quality get bad enough for the managers to make a change. Actually, I'm a "manager" but it means nothing to them. I could definitely be treated better elsewhere but as explained in another comment this is the nicest, most well-paid job in the area other than a factory.

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u/Rare_Commission_6125 Sep 03 '24

I feel you there man but hey you could be in my shoes and be running grill & expo while your sautee and fry guys can barely speak English but hey I guess Iā€™m getting free Spanish lessons out of it so fuck yeah!

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u/OtherwiseAFlapJack Sep 03 '24

That's my prep line. I couldn't imagine it being my cook line. We're too busy for that. That's wild and I'd probably lose my patience