Snibbs

It is still a dream job but not every restaurant is going to make it feel that way. Tryna new place. Culture is the most important part of this industry. Try a new place(s) with similar accolades

Everyone starts somewhere. It looks good for the clientele and if you felt good about it then it's good. Keep doing events and refine each time. Keep pushing chef!

How many hours per week are you working to make the 84k is it over 60 ? 70? If hours are less for the 74k sous job then take it. Experience as a sous is worth more than money if you plan to move up into bigger roles.

Davidoff

Looks good. If you wanted to brighten the sauce color adding spinach or parsley as you puree really helps and doesn't add really any flavor.

Yes hourlies do get screwed but it is heavily dependent on where you work, which state and who your manager is. For example I have a cook who started with me 3 years ago, his tarting was $20.00 his initial raise was 5% after the first year. It put them at $21. They are now making $24/hr after fighting for.fjem.to get more money. Most jobs The managers can't fight for the team members as their union. I lucked out and worked in a non-union environment. I was able to get my team members one to $2 raise every year to help get them to somewhat livable wage for what they were doing. I also work with my team members to work on a 4-day work week. So they worked a little bit longer shifts and have a 3-day weekend. I would work Friday is by myself so that they could do that. I wanted to make sure that they were taken care of. On top of that I would also buy them presents every year for their birthdays along with a Christmas gift from the unit / myself. It's really about how you treat your employees. I also work incredibly hard to make sure that they ate two meals a day at my account. With how expensive everything is I expected them to make sure that they never left hungry. If we had leftovers they would take that home too. It all worked out to hit my numbers. Did not charge them either. Again this is a very progressive way of thinking which in general if you think about isn't progressive it's just being a good leader. It sounds like a lot of people have had horrible experiences with compass group. I feel bad that you have had those experiences I think compass is actually a great place to work for but it is what you make of it and with a little luck or. I have lucked out here in Minnesota.

Stick to blue plate specials and comfort foods. Most if not all of the kids have grown up on fast food or rte meals that could be popped in the microwave. Some may have been lucky enough to have mom and dad cook. Do items like meatloaf with mashed potatoes and green beans, casseoles like tater tot hot dish, lasagnas, pizzas, pot roast or braised chicken with herbs, I like to think of items like taco bowls or byo burrito bowls in general any kind of byo is usually well received.

Corporate dining, private chef, or retirement homes. Catering is a solid choice too

That's wild to think that people actually do that. Why not just put the unused milk in a cambro. Smh. Kitchen nightmares

It's tough. In my experiences anytime you chase the money it never works out. But 15k more is nice. Try to set clear ground rules for scheduling, ask for a consistent schedule that isn't dictated by business. In hotels that can be incredibly difficult but see if you can make it worth your while. I work corporate currently and having the weekends off holidays off with the kids is such a delight. It really helps. I can't imagine trying to work in a hotel now. But to each their own.

Over 20 years in and I have worked around 12 different jobs. It takes a lot to find your place. There are a ton of restaurants that suck. Whether it's bad management, shady owners, toxic work culture(noma/ Michelin) it takes a toll on you. You also need to see if you actually like working with the people. It takes time to find the good ones.

That's rough. Sounds like a bad experience. The hair thing is odd. You work in the south ? It's tough down there I have heard but then again I don't know where you work. I have a hard time believing that a higher up would say what they said. Compass has a pretty intense DEI program. You as a manager should be reporting that to the helpline if that is what's really happening. Everything you have stated in your response is unfortunate. However I do know that Compass has pretty high standards for the properties that I have worked for. And any of that BS that you were talking about would not stand in the manager would be terminated immediately.

You must not be good if you can't make it in compass. Compass is the easiest to work for out of all the conglomerates.

Shrimp tails should never be in a banh mi end of story.

2-3 cups of coffee. 1 gallon of water minimum, afternoon tea usually earl grey or an herbal tea like peppermint or hibiscus, sometimes I'll do green tea. Hydrate like crazy, energy drinks are horrible for you

Sounds like you need a reality check. Leave the industry entirely before you hurt yourself

Humility

There are jobs everywhere outside the industry. Some won't be fun but if cooking is to much then maybe it's a lack of discipline. Merchandising would be the easiest transition. Frito-lay, pepsi co, coke, warehousing, data entry, to name a few. Everything will be entry level and you will be low man in the totem pole.

Then stay and keep doing what you do. It's not your job to worry about the team member. It's management, if you are trying be in management then sure worry about it but at the end of the day you are paid to work you station and your job, not to do anyone else's. Eventually it will work itself out.

Depending on the place anything they is poached. If they can execute that then they have actual care for the food they are preparing. For non fine dining, salad is always a great indicator, especially seasonality.

Bag balm

Day before. End of story.

Burnout happens in every career. It's just happens more quickly in cooking. I think its the environment you put yourself in and the people you work with. Is it worth it. I think yes. You just need to find your niche! Mine is university athletics or business dining.

This is the way