Latest / Chef's PSA Podcast / Basic Kitchen Etiquette Ep. 62

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Basic Kitchen Etiquette Ep. 62 · Chef's PSA Podcast

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Hello Chefs, This is Chefs PSA Podcast.
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I'm your host, Andre Natara. On today's episode, we're going
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to get into kitchen etiquette. Stay tuned.
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Before we get into it, let me tell you what I've been up to.
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So here are a couple of things that you need to know.
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First and foremost, I've been translating these books that
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I've written into Italian and the one that I'm currently
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working on, Bad Sue Good Chef, will be out within one week.
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So if you're looking for the Italian by Saturday, September
0:37
9th, it should be available in Italy.
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Actually, I think it's also available in the rest of the
0:41
world, but specifically this is for the Italian market.
0:44
I have a sale going on right now through September 8th at the
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Chef's PS:, a merchandise store. So the hoodies, the beanies, the
0:51
caps. Can't get this hat, but I have
0:53
another one that's happy Cook close.
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You can get that one. Everything on sale right now.
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You can take 10% off using the promo code Happy.
1:02
I'll put a link in the show notes.
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Lastly, exclusive to YouTube, I just put out episode one of how
1:10
to manage like an executive chef.
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So this is a series that I had recorded during the pandemic.
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It's in the style of master class and it's you've seen clips
1:19
of it, most likely on social media, where it's me in a
1:21
looking, looking debonair in a business suit, talking to the
1:25
camera about food cost and leadership fundamentals and
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things like that. That class people always ask me,
1:30
where is this from, where is this from?
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Well, I'll tell you what I've done is I'm going to put all
1:34
those episodes from that class only on YouTube.
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The first one is out, so go to subscribe on the YouTube channel
1:41
and you can see all the classes. I will release them as I Polish
1:45
them up a little bit and get them ready for the platform.
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So episode one is available, go to YouTube, hit the subscribe
1:51
button there and make sure you follow Chef's PS:.
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A last update, I started working on the Food Cost Companion to
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the three-part Food Cost series. So the guy that I said I would
2:02
give away a free ebook, I just finished the content for it.
2:06
Now I got to Polish it up and make it look pretty.
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So I mean realistically I could get it done in a couple of days,
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but I got a lot of other things going on.
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So let's say within two weeks or to one week it'll be out.
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Hopefully I'm announcing it that it's available by this time next
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week when you're listening to the next podcast.
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But anyway, regardless, yes, it's done.
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It's written, I just need to Polish it up.
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That'll be available on Gum Road, and I'll make sure I link
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it when it is available. I was in San Antonio this past
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week doing a leadership seminar and talking to a lot of chefs
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this week. So I've been talking to chefs
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all over Texas, the Illuminati chefs, right.
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So the movers and shakers, the people that make the decisions.
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And the question on my mind is Michelin coming to Texas.
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So I saw that Michelin's going to Atlanta.
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I think I saw that. I saw that they're going to
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Denver. But I live in Texas and yet no
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Michelin. There's a lot of rumors that
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Michelin is coming to Texas. And as I talk to some chefs,
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they're like, yeah, done deal. Other chefs are like, no,
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someone screwed it up and the deal's done.
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It's not going to happen. Other chefs are like, yeah, for
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sure. They're just waiting until the
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end of the year to announce it, but no one really knows.
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Everyone's kind of speculating right now.
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We're all, you know, you should see these Chef Group texts that
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I'm in. What's up with Michelin?
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I don't know. What do you know?
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It's all this back and forth. It's a lot of speculation, a lot
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of rumors, but I don't think any of us really know what's going
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on. I hope Michelin comes to Texas
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long overdue, right? I don't know who will get a
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Michelin star. I'm sure.
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I'm sure there's a lot of candidates in Austin and Dallas
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and Houston and San Antonio. But nonetheless, it's incentive
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for the chefs to work towards something and push themselves a
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little bit. For those chefs that want to
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play that game right. I'm hoping Michelin comes to
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Texas because they're in Atlanta, they're in Colorado,
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they're in Chicago, they're in California.
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They're in New York. They're in Miami.
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Texas seems like the obvious choice.
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The fact that they're not here, it's almost disrespectful to
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Texas. Like, who did you guys piss off?
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Right. Anyway, so why do I bring that
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up? Yeah, people don't know, but I
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do a lot of consulting work. And I was talking to someone the
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other day and we were talking about the potential of Michelin
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coming to Texas. And they said if Michelin comes
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to Texas and you're consulting for us, could you get us a
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Michelin star? And I said, I have no idea.
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And the reason I say that is because a lot of people
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speculate on, Oh yeah, of course I'd get a Michelin star.
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They think they'll get a Michelin star, but the truth of
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the matter is, until you've demonstrated that you could do
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that, it's just theory. This is something I talk about
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often. There's levels to this game and
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I've never gotten a Michelin star, so how can I sit here and
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say that I could get one right? It's in theory.
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I think I could, but I don't know if I could.
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I can't prove it. And anyone out there thinking
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that they could get one and it's just talk until they can prove
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it right? In theory, I think I could.
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I look at food on the one star level and no disrespect to these
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places, I mean this in a good way.
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I look at these places that have one star and I think I could do
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that food. Nothing that I see is out of my
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comfort zone of technique. It's in my vocabulary when I
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look at most one star places, like I look at that, I say OK,
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restaurants that I've run as a chef are performing at about
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that level. When you get to the two star
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level, I would say there's a lot that I don't understand.
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When I look at it, it's like I don't know how they did that.
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I have no idea what they did here and I have no idea what
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they did there. And I would have a hard time
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replicating certain things. I mean, for God's sake, look at
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Noma was like 2 Michelin stars for a long time.
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I'm not peeling pumpkin seeds and searching for reindeer
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penises. I'm not doing that.
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So clearly when you get to the two star level there's it's very
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advanced cooking. And when you get to the three
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star level, there's things that I don't even know.
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Like I was talking with one of my friends, the other day's
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three star chef and I was looking at some of the food that
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he did and I was like I have no idea how to reverse engineer
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that. Like I I have no idea how he
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did. I couldn't look at it.
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Like chefs a lot of times can look at dishes and say I see it,
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I can reverse engineer it, I can make it, I know how to cook, I
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know how to do this, that and the other.
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But every now and again you see things.
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It's like, I just don't understand.
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It's above my reading level, and I think that's what people don't
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understand. It's like there's so much detail
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the higher up you go that some of it is so advanced you don't
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even know that you're missing it, and that that's a weird
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thing to to think about. Like some of the techniques that
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they do are so subtle and so advanced that they're over your
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head that you don't even know what happened, right.
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We were talking about all the P's have to be the right size.
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What's the difference that P was smaller than this P?
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You know, maybe they put them through a grade or whatever to
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sort them out or whatever the case may be.
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The attention to detail, the further up you go, the ladder is
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tremendous. And I think sometimes people
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overestimate their abilities. So back to the person that I was
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talking to with consultancy. I said I don't know if I can get
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your Michelin start. I'd try.
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But it's just theory. In Texas, we don't have
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Michelin. So I've never had the
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opportunity to get one gotten four stars from Forbes Travel
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Guide or as it got rating of 29 or you know local newspapers,
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the Dallas Morning News or whatever the case may be.
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But that's not Michelin and it's a different, it's a different
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level of expectation. Anyway, we're a long way off
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from kitchen etiquette. We'll we'll get to that in a
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second. The other thing that you all
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should be looking at. So assuming that you're
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listening to this when it's released, so Sunday, September
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3rd, today is the day that the Bokus Dior USA qualifier is
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going on. I'm clearly not there.
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I'm recording a podcast working, but I'm excited about that.
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So for those of you that don't know, the Bokus Dior is a
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competition which takes place in Lyon, France.
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A bunch of countries start to compete right now.
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The USA qualifier is going on in Napa at Copia and there's three
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competitors right now that are competing to represent the USA.
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Angus McIntosh, He's competitor #1, Vincenzo Lozano, who's
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competitor #2 he's the CDC at Press Restaurant in Napa Valley,
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works with Philip Tessier. I believe Philip Tessier is his
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coach. Philip Tessier, For those of you
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that don't know, it's a silver silver medal winner at the
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Bogusti or the first American to ever get on the podium.
8:28
Fantastic Chef. And then you have Stephanie De
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Palma, who was formerly the CDC at Addison in Southern
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California. 3 Michelin star restaurant, extremely talented
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chef. All three chefs are extremely
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talented. I have no idea who's going to
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win. I'm very curious.
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I'm excited to see the platters and hear about the competition.
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I have a couple of friends that are there this week.
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I'm sure it'll be all over social media anyway.
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It'll be pretty cool to see who wins that, so you should be
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checking that out. The highest level technique that
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you're going to see a lot of times happens at these Bo Custi
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or competitions. So if you're a technique geek or
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a technique junkie like I am, you want to check it out so you
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can see what's going on. They're always going to pull out
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some new stuff that you haven't seen before, so it's pretty
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cool. Most of these chefs that are
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competing are Michelin 3 star level, but they're the elite of
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the Michelin 3 star level. You're the they're the
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handpicked ones from those kitchens, so it's pretty high
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level. Go check it out.
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So I put together a list of 10 basic etiquette things that
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people need to know about kitchens and I want to.
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I might share a couple of stories along the way, but a lot
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of times new cooks come into the kitchen, they just don't know or
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servers or other people that are working in the kitchen.
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They just don't understand these basic things that us as chefs
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know. But if you're new to the
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industry, you you might make a big mistake.
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So listen to this episode. But maybe you need to share it
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with someone that's a little bit green that needs to hear some of
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the things that we're talking about.
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The first one is only cooks and chefs behind the line, right?
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It's busy. It's hot.
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Pots and pans tight space, knives, stress, chaos sometimes,
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depending on where you're working, sometimes the floor is
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slippery. There could be a grease spill.
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People could be moving with pots and pans and knives, Whatever.
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It's a dangerous place. Nothing is more dangerous or
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infuriating than when someone who doesn't work behind the line
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unknowingly goes behind the line in the middle of the rush.
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The the first time I ever saw that I was like right out of
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culinary school and I was working in a kitchen and the
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server walked behind the line and like the sous chef was like,
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don't ever come behind my line and just laid into them.
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And I just remember I was like, oh shit.
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I didn't know that was a rule because I was still green, but I
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learned pretty quick no one behind the line but cooks and
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chefs. Now everyone said what about
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dishwashers and porters? And yeah, obviously the
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occasional person coming behind to refill plates or pick up
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dirty pots and pans, which by the way, stack your pots, stack
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your pans, make it easy for the dish station.
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But yes, they are going to come back on occasion.
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But for the most part, during service, it should be cooks and
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chefs behind the line, and they should have a certain flow
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there. You're always wanting to work at
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a certain cadence with the other people on the team to make sure
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that things are running smoothly and someone coming behind the
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line. It's dangerous for the person
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coming behind the line, but it's also dangerous for the rest of
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the team. It just breaks the rhythm when
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people are working, so don't do it anyway.
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Only cooks and chefs behind the line number two never touch
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another chef's knives without asking.
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Now, a lot of places have community knives, and I get that
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right. A lot of times they have the
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community knives that they maybe they rent out or they purchase,
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and that's for people that don't have knives, that's a good
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thing. But a lot of times chefs go and
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collect knives and they collect very expensive knives and they
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take great care of their knives and it's like their samurai
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sword. Don't touch it, period.
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Don't even look at it, pretend it doesn't exist.
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You're going to see some shiny new knives over there.
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Don't look at it, don't touch it, don't even think about it.
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Never touch another chef's knives without asking and ask.
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Look, if someone came up to me and said, can I borrow your
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knife, I'd say I'd be like, don't you have a knife?
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Are you not ready for the job? This is a professional kitchen.
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You're going to show up without knives.
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Of course things happen. Maybe they don't have a knife,
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maybe they have maybe their new cook and they couldn't afford
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what, That's different. But if you're a professional
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cook and you've been in this industry for a while and you're
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showing up to a job where everyone has knives and you
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don't have knife, it's just a lack of preparation and common
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sense. Like, of course things happen,
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but don't be that cook because that cook does exist.
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They show up and they want to borrow everyone's knife.
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But the worst thing is they take it without asking and you don't
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even know. And then maybe you have this
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$1000 Japanese knife and they drop it and they give it back to
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you with a big old chip in it and you're like, you're ready to
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ring someone. Just talking about that, Just
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talking about that makes my blood blow.
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Don't be that person #3, Use your kitchen voice.
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So we're talking about no one else behind the line other than
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cooks and chefs. But the cooks and chefs, you
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need to know how to operate on the line or in the kitchen so
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it's hot. Corner, behind knife, things
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like that. Use your voice.
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Do not whisper. I used to go up to cooks because
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I would get so frustrated because they'd be like, behind,
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you know, just kind of whispering, like say it loud.
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I'd rather you say it loud and me move than me not move and you
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stab me or you spill something on me when you're coming around
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the corner, say corner, so we don't collide.
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Teach this to the service team as well, right?
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You're going to prevent a ton of accidents simply by using your
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voice. It's completely acceptable to
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raise your voice if you're coming around the corner or if
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you're walking with a hot pot behind someone rather than
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spilling it on them. This has happened to me before,
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like someone spilled hot boiling water on me once.
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Thank God I had an apron on, everything still works.
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But another time, me being careless, talking about knife
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etiquette and also talking about using your voice.
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I was butchering a piece of meat and I had a very thin, flexible,
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Bony knife. So razor sharp, super thin Bony
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knife. And I was sauteing at the same
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time that I was. I was multitasking, right?
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So I was butchering something and I was sauteed and I didn't
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leave the knife on my station. So I took the knife with me over
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to the Saute station and I was holding it carelessly.
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And another cook came up behind me to see what I was doing.
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And as he walked up behind me to kind of peek over my shoulder,
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my knife slid right into his leg.
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I could feel the whole thing. And it was, it's all kind of
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gross. And he just made a face.
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I think he just stabbed my leg. So it was a thin, Bony knife,
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Like, I'm talking super thin. And he just pulled it out.
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It probably went in like literally like 2 inches in his
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leg. But the dude was a gangster.
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All he did was just, you know, that sucks.
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My fault. You wrapped it up with a, you
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know, bandano, tried to make a tourniquet or whatever, then
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just went back to work. That's it.
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Like, nothing. Like, no big deal, tough guys.
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It reminds me of another time, you know, Speaking of knife
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safety, digress for a second, I worked with this guy from El
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Salvador. He was a dishwasher.
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He was like a gorilla in El Salvador.
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And I don't mean like the, I mean the people with guns in the
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jungle, those types of gorillas, probably a literal killer.
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Like, I don't know, he was a scary dude.
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Anyway, one of the servers put a broken wine glass on the dish
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station and didn't say anything. So he was a gangster and he was
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hustling on the dish station working by himself.
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And he grabbed it and he sliced a big chunk of meat right
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through his palm and it was dangling and it was gross.
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And so they called me over to the dish station.
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This, the sous chef says, hey, you need to go check this guy
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out. He's bleeding really bad.
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And I see him back there wrapping it up.
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And I said, let me take a look. And it's, I mean, it's a big
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chunk of flesh, like a V cut out of his palm.
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And it looks bad. I said, you probably need to go
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to the ER. This guy had a lot of pride.
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Like I said he was. He was a soldier.
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He's like, no, no, I'm good. I'm good.
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Let me just wrap it up. Maybe I'll put some gorilla glue
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on. I was like, no, you should
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probably go to the ER. He's like, no, no, no, no, chef.
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I'm good. I'm good.
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I'll prove to you like he wanted to prove to me how tough he was.
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I was like, look, you need to take care of that.
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He's like, no, no, no, just get me some scissors.
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I'm gonna just cut this flesh out.
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And, yeah, that's what he wanted to do.
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He wanted to cut the You want to cut a big chunk of meat out of
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his hand with some joist chant? I wouldn't do that.
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I would have gone to the ER anyway.
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No unsolicited help. And what I mean by that is
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sometimes you're caught up on your work and maybe you're
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working the line or you're working a station.
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Then you just jump in and you try to take over someone's
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project or you try and start helping them cook.
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Don't do that because you could throw off their rhythm.
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They might have a certain way that they like to do things.
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They might have the tickets organized in their mind and you
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start messing with things on their station.
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Don't do that in the kitchen. You don't give help unsolicited.
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You ask 1st, and I'm not saying don't help people be unsolicited
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is one thing you have to ask. Do you want help?
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Because a lot of times they'll say no, I just need this, this,
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this. Or a lot of times they'll tell
17:15
you exactly what they need help with.
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Because a lot of times people want to help with things that
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they don't need help with. They might tell you, yeah, I
17:21
need help. All I need you to do is set my
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plates out. I got the rest.
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But you're like over there based in their fish messing up the
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rhythm. So when you need to give someone
17:32
help because you see that they need help, it's important that
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you ask them first. Do you need help?
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And if they say yes, say what do you want me to do?
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But do not just jump in unsolicited because you can
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actually create a little bit more chaos than you were
17:44
intending, so no good deed goes unpunished.
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This is one that I don't say often, but it's underlooked.
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I put a chef's PS:. A up on it once, and that is no
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hands on pockets. What do hands in pockets say?
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Right. So if you're new to a kitchen,
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you shouldn't. Or if you're working in
17:59
hospitality, don't walk around with your hands in your pockets
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#1. That's gross.
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Like pockets are dirty. Lenty money, phone.
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Whatever is in your pocket. Whatever's in your pocket
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nonetheless is gross. Most likely it's not sanitary,
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but two, your hands should be working.
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And if you're walking around with your hands in your pockets,
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that means you're not working. Get to work.
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When other people see people with their hands in their
18:24
pockets, all that screams is I'm not working right.
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Both hands out of your pockets doing something or keep them by
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your side if maybe you're standing or whatever, right?
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Just keeping your hands in your pockets is a bad habit,
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especially if you work in a hospitality.
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If you're working in the kitchen, no hands in pockets.
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Which leads to #6. Cell phones.
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Cell phones are now like a part of doing business in the
18:45
kitchens. When I was coming up, like only
18:47
the chef had a cell phone, Really had a BlackBerry?
18:49
Maybe. But now everyone has cell
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phones, so it's a part of the culture.
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So I know a lot of people take notes with their cell phones.
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A lot of people are taking photos with their cell phones
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for station diagrams or whatever.
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So I understand that the cell phone is going to be a part of
19:03
it. But number one, don't put your
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cell phone on your cutting board.
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Where do you use your cell phone?
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Where you scrolling on Instagram?
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Like in those chef's PS:. A posts, right?
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Are you sitting on the toilet looking at your phone?
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Don't be gross. Don't put your cell phone on
19:20
your cutting board. Right.
19:22
You'd be on the toilet and then put the cell phone in next to
19:24
the onions and chop and say, oh, it's because I'm looking at the
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red. It's kind of gross.
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Don't put the cell phone on the cutting board.
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Wash your hands while we're at it.
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Don't put boxes on the cutting board.
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As a matter of fact, boxes shouldn't even be in the
19:38
kitchen. So I get it.
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Not everyone's going to have the opportunity to transfer
19:41
everything from a box to a camber on this, on the other,
19:43
But in my opinion, boxes do not go in the kitchen or they
19:47
definitely don't go on workplace surfaces.
19:50
And the reason that is because people like why?
19:54
Because boxes are stored in warehouses where there's rats
19:57
and roaches and feces and rat shit and all sorts of other
20:01
things like and then you're going to pick that box up where
20:04
it's stored on the floor and then put that on top of your
20:06
cutting board. Or you're going to put that on a
20:08
workplace counter. Cutting boards are sacred.
20:11
Workspace counters are sacred boxes.
20:14
Don't go on work surfaces. Period.
20:17
Don't be gross. So I had mentioned earlier that
20:19
I did a leadership seminar in San Antonio, and one of the
20:22
things that I always put in my seminars is Shaken and Shakeout.
20:25
I haven't done a Chef's PS:. A on it.
20:27
I've put it in the books. I've talked about it at length,
20:29
but I haven't done a PS:. A on it, on social because I'm
20:32
not sure necessarily how to word it.
20:33
So it's somewhat so it's somewhat interesting.
20:39
But let me tell you what I think.
20:41
I think that every kitchen should shake in and shake out.
20:44
You shake in when you arrive with the team and you shake out
20:46
when you leave. A lot of the best kitchens.
20:48
This is a normal practice. When you go to the high end
20:50
kitchens, the more professional kitchens are always going to
20:53
shake in and shake out. It's something I learned early
20:56
on from one of my first chefs. He'd always come in whether it
20:59
was handy, You know what those payday was shake your hand,
21:02
thank you for the job and give you your paycheck.
21:05
Or whenever he'd arrived, he'd walk around and shake everyone's
21:08
hand. It was just professional
21:10
courtesy and commonplace. But here's why I think it's
21:12
important, because a lot of times people have been in those
21:14
awkward situations where someone lower on the totem pole is in a
21:20
room with someone a little bit higher and they don't talk and
21:23
there's this awkward silence. Maybe it's on the elevator,
21:25
they're walking down the hall together, and they don't even
21:27
acknowledge each other. And a lot of places, believe it
21:29
or not, you spend all day with people, but you don't even greet
21:33
and acknowledge people. That culture then bleeds out
21:35
into the service team, which then bleeds into the guest.
21:38
And if you have a culture based on dignity and respect, the
21:43
foundation is built with the common courtesy of
21:47
acknowledgement and shaking hands and greeting one another.
21:51
Now that doesn't mean you need to get caught up with COVID and
21:55
I don't want to shake hands, okay, then fist bump or wave or
21:57
something, but acknowledge each other.
22:00
Acknowledge everyone. When you arrive to work,
22:02
Acknowledge everyone. When you leave to work,
22:04
acknowledge everyone. You're leaving the line, pet
22:06
peeve. If you're leaving the line, say
22:08
offline, right? Don't just disappear.
22:11
You might be new to line cooking.
22:13
You never just vanish in the middle of service to go to the
22:16
bathroom. You say offline and you ask
22:18
permission or say chef, may I may I go offline?
22:21
Whatever the case may be, you don't just vanish, but anyway,
22:23
acknowledge and acknowledge out. And the reason I say that is
22:25
because you begin the day as a professional.
22:27
You close the day as a professional regardless of what
22:30
happens in between, and a lot of shit happens in between.
22:32
During service. You might fight over whatever,
22:34
right? But at least you know that you
22:36
have a daily reset. And for that moment where you're
22:40
acknowledging people, so you're shaking and shaking out, it
22:44
establishes equality amongst whoever is doing the shaking and
22:48
shaking out, whether it's the chef and the steward or the
22:52
general manager and the server, it doesn't matter.
22:55
In that moment. You're establishing equality,
22:58
and establishing equality is very important.
23:00
To have a good workplace culture.
23:02
In kitchens that I've run and people have left and they go to
23:06
a place where there is no shaken and shakeout culture.
23:09
The one thing that they always tell me that they miss the most
23:12
is that they're like no one shakes in here and it bothers
23:14
them. When you've worked in that
23:16
environment, you start to become more courteous and more
23:19
professional. What's the downside of being a
23:22
nicer person and being more professional and courteous and
23:25
hospitable and having a better culture?
23:26
There's no downside. There's only upside anyway.
23:30
Shaken and shake out another one.
23:32
No sitting on workplace counters.
23:34
So counters are for glasses, not for asses, right?
23:40
Nothing's more annoying than after service and then you see
23:43
the culinary team or the service team.
23:44
Just jump on workspace counters and just sit there and chit,
23:48
chat and talk. Get your ass off the table.
23:54
I remember the first time I did that, it was the end of service
23:58
and I I was sitting up there and my chef came around the corner.
24:02
He's get your ass off the table. I was very embarrassed, but I
24:06
never did it again and obviously explained to me why asses are
24:11
not sanitary, Don't sit on the counter.
24:14
It reminds me of an old Iron Chef episode where Bobby Flay
24:19
jumped on the counter and stood on the cutting board.
24:21
And then Morimoto was really pissed off.
24:24
He's saying, no, he's not a chef.
24:25
I don't remember how it went down, but I remember I was like,
24:27
oh, more Emoto's pissed. You don't disrespect the cutting
24:30
board, you don't disrespect worse workplace surfaces, right?
24:35
Keep it professional. So wrapped up your shift, don't
24:39
sit on the counter #9. No whistling in the kitchen.
24:41
Now you do what you want. But I'm telling you, like
24:44
there's a lot of chefs that are very superstitious, No whistling
24:48
in the kitchen. It's considered bad luck.
24:50
So if they if you see the chef whistling, other people
24:54
whistling, do it. But don't be the first one to
24:56
try it out. If you're new in the kitchen,
24:58
say I'm just going to whistle me a Cardi B song over here.
25:02
Whatever. I don't know if Cardi B songs
25:04
are whistle ready. Anyway, you get the point.
25:07
Don't whistle in the kitchen or do find out.
25:10
Last one is clean as you go, right?
25:12
Don't wipe things directly on the floor.
25:15
Wipe it into a little container and then put it in the trash.
25:18
If you see a piece of trash on the floor, don't walk past it
25:20
without picking it up. Maybe keep a little sanitizer
25:25
towel on the piano of your stove and you wipe it down on
25:27
occasion. In between uses, wipe your
25:31
board, Wipe your knife. As I say, happy knife, happy
25:38
life. Keep it clean.
25:39
Clean as you go is a very important skill, right?
25:43
One of the things that I've noticed, like for me, when I see
25:47
someone that's fast in the kitchen and clean, you know
25:50
they're a good cook. Like they're high level.
25:53
That to me is the sign of a high level cook.
25:55
Someone that's fast, someone that's clean, and someone that's
25:58
precise. But that clean part is very
26:00
important. So you could be precise but not
26:03
fast and not clean, but if you have all three, unstoppable.
26:09
Those are the top of the food chain cooks, the ones that could
26:11
work fast, work clean, and be very efficient.
26:15
Working clean is just being smart about how you organize
26:17
your station, right? Minimizing the amount of steps
26:19
that you have to pick up a dish. Organizing things so that all
26:22
the like things are together. Not putting the wet ingredients
26:27
in the ninth pan behind the dry ingredients.
26:30
Every time you take it out, you're getting all the dry
26:32
ingredients wet like you do, right?
26:34
Makes no sense. You got to be smart about how
26:37
you organize yourself. Work clean, wipe down.
26:41
Anyway, y'all get the point. I had some other ones that I was
26:46
going to talk about, but I didn't.
26:47
One was this is like bonus bonus #11.
26:52
A lot of places I didn't talk about this because I don't
26:54
necessarily believe it, and I haven't worked in a place in a
26:56
long time that has talked about this.
26:57
I don't even know if it's relevant, but a lot of places
26:59
would say don't kill lobsters prior to service starting
27:03
because it's bad luck, you know? Anyway, I don't know if that's
27:06
still a thing, but that used to be a thing back in the old days,
27:10
but I haven't heard in a while since.
27:12
I'm not even going to talk about that.
27:13
But anyway, I would have said no radios in the kitchen, but I
27:17
didn't want everyone coming at me saying how dare you not have
27:20
radios in the kitchen. And I've changed my stance on
27:23
that because before I would be like no radios in the kitchen,
27:26
but now if you're listening to Chef's PSA podcast in the
27:29
kitchen, that's acceptable in my opinion.
27:31
Like you get a pass radios in the kitchen if you listen to
27:33
this podcast. If you want to support the show,
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guide, so I got a lot of things that I'm working on.
28:16
Stay tuned. Anyway, thank you all very much.
28:18
See you next week. Hit the porno music.