Latest / Chef's PSA Podcast / Kitchen Nightmares: Avoid These Red Flags at All Costs Ep. 74

Transcript

Kitchen Nightmares: Avoid These Red Flags at All Costs Ep. 74 · Chef's PSA Podcast

• 0:00
  Hello Chefs, This is Chefs PSA Podcast.
• 0:02
  I'm your host, Andre Natera. On today's episode we're going
• 0:04
  to talk about red flags for chefs and for cooks.
• 0:07
  Stay tuned. This episode of Chefs PSA is
• 0:22
  sponsored by J&R Grills and Smokers.
• 0:24
  I use J&R Smokers and Grills for over 5 years as a chef and I can
• 0:27
  tell you there is a huge difference.
• 0:30
  Cooking over live fire or smoking with wood then using
• 0:33
  gas. There's only one way to get that
• 0:35
  real wood flavor and now they've just released the J&R Vault
• 0:39
  holding cabinet. It'll probably be the last
• 0:41
  holding cabinet you'll ever buy. It's built with 14 gauge
• 0:44
  stainless steel interior. It's ultra durable, It has
• 0:47
  precise electronic temperature control.
• 0:49
  The exterior doesn't get hot and it's going to outlast those
• 0:52
  other holding cabinets that you've used that always
• 0:54
  breakdown. You're going to put all that
• 0:56
  effort into grilling and smoking perfect meat.
• 0:59
  Then you probably need the right cabinet to go with it.
• 1:01
  They build everything in Texas and shipped to all 50 states in
• 1:04
  over 50 countries. J&R, they'll stand with you.
• 1:06
  They've always stood with me. Go to jrmanufacturing.com to
• 1:09
  learn more. Before we get started, I'm going
• 1:11
  to give you all a brief update. I have some new merch just came
• 1:14
  out. Chef's PSA.
• 1:16
  Merch established 2022 because that's when I started Chef's
• 1:20
  PSA. So there's a hoodie, there's a
• 1:22
  T-shirt. It has a stoic face, straight
• 1:26
  faced chef on it. Go get it.
• 1:29
  Wear it with pride. Show some support for your
• 1:31
  favorite chefs podcast. I appreciate it.
• 1:34
  It's Christmas season, so go to chefspsa.com where you could get
• 1:38
  the merge including those new hoodies and T-shirts, the books
• 1:42
  Culinary Leadership Fundamentals Line Cook Survival Manual.
• 1:45
  Which by the way, if you didn't know, both of those are Amazon
• 1:48
  Bestsellers Best selling author two Times Now, How Not to Be the
• 1:52
  Biggest Idiot in the Kitchen Kitchen, Art of War and Bad Sue,
• 1:56
  Good Chef. Speaking of Bad Sue, Good Chef,
• 1:59
  I'm in the process of writing the next book.
• 2:01
  I'm tentatively calling it Bad Cooks Everywhere, and it will be
• 2:04
  in that same series of The Bad Sue Good Chef.
• 2:07
  So make sure you go read that book first before you read this
• 2:09
  one to provide context. But I'm already working on that
• 2:13
  and let's see how long set your watch.
• 2:14
  Let's see how long it takes me to get this done.
• 2:16
  I redesigned the cover and I put it up on my Instagram today
• 2:19
  because the first cover that was like animated style didn't get
• 2:22
  enough feedback on it that it was the one.
• 2:25
  So I redesigned it, changed the name.
• 2:27
  So originally it was bad cooks, bad chefs.
• 2:30
  Now it's just bad cooks everywhere.
• 2:32
  This is the new book cover. If you're listening on Spotify,
• 2:35
  you can't see it. But anyway, here's video on
• 2:37
  Spotify. You can figure it out.
• 2:38
  If you're watching on YouTube, obviously you can see it.
• 2:41
  Make sure you hit the subscribe button, The thumbs up.
• 2:43
  If you're listening on Spotify, make sure you leave five stars.
• 2:45
  It's five star podcast, nothing less than five stars, because
• 2:49
  that would make you a liar. And we don't like liars.
• 2:52
  Anyway, today's subject is red flags and I put up on my
• 2:55
  Instagram stories today to encourage people to share their
• 2:59
  red flag stories, and there's some good ones in there.
• 3:01
  But I'm going to talk to you about red flags today and some
• 3:04
  things that I look for that I consider red flags when I'm
• 3:07
  hiring cooks and chefs. Everything from the job
• 3:11
  interview to their first impressions at work when they
• 3:15
  start and things that I'm looking for when I'm out looking
• 3:18
  for a job as a chef and things that I would encourage people to
• 3:21
  look out for when you're interviewing.
• 3:23
  Because remember, an interview is always a two way St. you're
• 3:25
  interviewing them as much as they're interviewing you.
• 3:27
  So keep that in mind. Here's a a little story.
• 3:30
  When I was a young chef, I took a chef job and during the
• 3:35
  interview process I could tell that the person interviewing me
• 3:37
  who was going to be my boss, did not like me and cut the
• 3:41
  interview short. Basically talked about
• 3:43
  themselves the entire time, answering questions that I
• 3:45
  didn't ask, didn't want to know anything about me, and then
• 3:49
  called me up a week later and told me I didn't get the job but
• 3:52
  I really wanted this job. This was like the dream job for
• 3:54
  me. Well, this person's boss was
• 3:57
  good friends with a good friend of mine, so they got a phone
• 4:00
  call saying you need to hire Andre.
• 4:02
  And so after they rejected me, they called me back a couple of
• 4:05
  weeks later to find out if I was still interested in the job.
• 4:08
  Now that should have been a red flag because I would have been
• 4:10
  working for someone that was forced to hire me, but I was
• 4:13
  young and stupid and really wanted the job, so I took the
• 4:15
  job anyway. Now this person, my boss, also
• 4:18
  wanted to dictate how I ran the kitchen, how I cooked, what I
• 4:21
  put on the menu, and was very upfront about that early on in
• 4:24
  the interview process. But in my opinion I was like,
• 4:27
  well, once they see my food, they'll quickly change their
• 4:30
  mind. Boy, was I wrong.
• 4:32
  And I ended up being basically a puppet on some strings.
• 4:36
  Running the kitchen the way someone else wanted me to run
• 4:38
  it, cooking someone else's food and really having, you know, my
• 4:41
  wings clipped, basically as an exact chef.
• 4:44
  And there was all sorts of red flags, and I knew them early on,
• 4:47
  before I even took the job, but I wanted the job so bad that I
• 4:49
  did it anyway. That's a lesson for me.
• 4:52
  Sometimes the red flags are staring you right in the face
• 4:55
  and you refuse to notice them because you're blinded by, you
• 4:58
  know, the shiny new object or whatever the case may be.
• 5:01
  But we digress. It's important that you identify
• 5:04
  red flags early on, before you're taking a job.
• 5:06
  It's important that you identify red flags when you're
• 5:08
  interviewing someone. And early on when someone starts
• 5:12
  working for you, you will save yourself so many headaches as
• 5:16
  the chef taking on a new job or a cook taking on a new job.
• 5:19
  If you're going into a kitchen that you don't want to be in and
• 5:21
  you notice it early on because trust me, the signs are there.
• 5:24
  The signs are there. When you're interviewing
• 5:25
  someone, if there can be a problem later on, they're not
• 5:28
  always there, but the majority of the time when you really self
• 5:32
  analyze it afterwards, you could usually say yeah, the red flags
• 5:35
  were there and I just chose not to see them.
• 5:37
  When someone starts, red flags are all over.
• 5:40
  It's important that you address them early on because it starts
• 5:43
  to build up and then it becomes a bigger problem later on.
• 5:46
  So let's talk about the hiring process.
• 5:48
  Having a consistent resume is important.
• 5:50
  So you know, that's that's the first introduction.
• 5:52
  Where are the red flags going to be in the resume?
• 5:54
  Well, for me the red flag is how long have they been in positions
• 5:58
  and what are their patterns? You know, something I talk about
• 6:00
  often is that don't be blindsided by people.
• 6:04
  Because when you think about it, if you expect them to be
• 6:07
  themselves, you'll never be disappointed.
• 6:09
  Meaning if they have a history of doing something, don't be
• 6:12
  shocked when they do it again because you could see it coming
• 6:15
  a mile away. If they have a history of
• 6:17
  changing jobs every three months, why would you think that
• 6:21
  you're going to be any different and then you're shocked when
• 6:23
  they do? If they have a history of doing
• 6:25
  something, a good predictor of future performance is past
• 6:27
  behavior, Like that's one O 1. So if you want to know what
• 6:30
  someone's going to do when they work for you, figure out what
• 6:32
  they did in the past good ways. Just ask open-ended questions.
• 6:35
  Get them to tell you stories, Probe a little bit, see how they
• 6:39
  think, see how they work. Now, of course, there's always
• 6:41
  exceptions to the rule. A lot of people had to go
• 6:43
  through a lot of jobs during the COVID era, but that should that
• 6:46
  should be obvious to you. It's an exception to the rule
• 6:49
  because maybe you had to deal with that as well.
• 6:51
  But if you look at previously, if everywhere that they work,
• 6:54
  they're they're one month, two months, three months.
• 6:57
  They have nothing but bad things to say about their former
• 6:59
  employer. It's always someone else's
• 7:01
  fault. It's never their fault.
• 7:03
  They avoid personal responsibility.
• 7:05
  Those are all red flags to me, especially speaking badly about
• 7:08
  a former employer. If they're going to speak badly
• 7:10
  about a former employer to you who they just met, they will
• 7:13
  surely speak badly about you. It's not a good sign.
• 7:16
  There's a tactful and professional way to just say it
• 7:19
  just wasn't a good fit versus all sorts of bad things and
• 7:23
  personal things that you could say about them.
• 7:25
  And yeah, just just don't remain professional.
• 7:28
  A lot of times if someone's jumped around a job four or five
• 7:31
  times and everywhere else is toxic and they're great, you
• 7:34
  start to wonder if maybe they're the toxic one.
• 7:37
  Another red flag is when people say that they were looking to
• 7:40
  cut cost and their position got eliminated.
• 7:43
  Now that does happen. Restaurants do cut costs and
• 7:47
  positions do get eliminated, but if their position has been
• 7:50
  eliminated multiple times, read between the lines.
• 7:53
  If they're always getting their position eliminated, it's
• 7:55
  usually because they've been deemed the person who is not
• 8:00
  necessary for the operation to function.
• 8:02
  And trust me, these conversations happen behind the
• 8:05
  scenes where you're saying whose job is going to get eliminated.
• 8:08
  And if that person's job always gets eliminated, why were they
• 8:12
  always first choice? You have to ask yourself those
• 8:14
  questions, make sure you check the references.
• 8:16
  I know, I know, it's common sense, like you got to be a real
• 8:20
  dummy to put a reference on there.
• 8:22
  That's not going to say something good about you, but
• 8:24
  I've had situations where I've called people's references and
• 8:27
  say, what do you think about this person?
• 8:30
  And there was, there was one situation where someone said
• 8:32
  what? They put me down as a reference.
• 8:34
  Really. Me.
• 8:35
  I can't believe that they would put me down as a reference
• 8:37
  considering how they left. It's like, Oh yeah, all the all
• 8:40
  the alarm bells were going off in the red flags.
• 8:43
  But I was stupid. I ended up hiring that person
• 8:44
  and yeah, I should have listened to the reference.
• 8:47
  Sometimes I got blinded by really nice resumes and
• 8:51
  experience and then I didn't trust my gut or the feedback or
• 8:55
  the I didn't notice the red flags.
• 8:57
  And then I'd hire people and they they just we're not a good
• 9:01
  fit. When I hire chefs, executive
• 9:03
  chefs, sous chefs or anything like that, sometimes even cooks,
• 9:06
  I normally put them through some sort of cooking trial, you know,
• 9:09
  with the cook it might be just something simple like dice and
• 9:11
  onion or there's a stash of some sort paid stash, you know, for
• 9:15
  clarity. Or I put a chef through a
• 9:17
  cooking mystery basket or tell them to cook food like the style
• 9:20
  of restaurant. Now, my go to cooking test, the
• 9:23
  one that I've been using the most often, and I've talked
• 9:25
  about this on another podcast, Mastering the Cooking interview,
• 9:29
  is normally an artichoke, a live lobster, a whole fish, a whole
• 9:33
  chicken, and then make something impressive.
• 9:36
  And the reason I give some of those things is because a lot of
• 9:38
  people may have advanced their culinary career without ever
• 9:40
  breaking down an artichoke or a lobster.
• 9:43
  You know, they buy lobster tails only.
• 9:45
  So they haven't started from live, or they've bought chicken
• 9:48
  parts and they've never butchered a whole chicken.
• 9:50
  Or they've never even cleaned an artichoke because they've always
• 9:52
  bought them cleaned. Or in cans or in oil or
• 9:55
  something like that. And you'd be surprised how many
• 9:57
  people don't show up once they find out that they got to do a
• 9:59
  cooking interview. It's always the same excuse,
• 10:01
  like, oh, you know, something came up, they took another job.
• 10:04
  But just having a cooking interview sometimes eliminates a
• 10:07
  lot of the riff raff that would be by advice.
• 10:09
  Like if you're hiring people, have them go through some form
• 10:12
  of cooking interview, Make it a little bit difficult.
• 10:14
  You don't want to make it too easy.
• 10:15
  But when they find out that they have a cooking interview and
• 10:18
  they don't show up, well, you may have just dodged a bullet.
• 10:20
  Then when it comes to the cooking interview, it's all the
• 10:23
  other red flags. Like how clean do they work?
• 10:24
  Do they work messy? Like that's usually the first
• 10:27
  big red flag to me. Do they prep their own museum
• 10:30
  Plas or do they have the audacity to steal the museum
• 10:33
  Plas of the kitchen that they're working in?
• 10:35
  And and then say they made it, Which I have seen that happen
• 10:38
  before. I've seen people just grab
• 10:40
  random things out of the cooler that they don't know what it is,
• 10:44
  and then just put it on their dish.
• 10:45
  And then I look at it and like, I'm pretty sure that we made
• 10:48
  that only to find out, yeah, you know, afterwards you talk to the
• 10:51
  chefs and like, Oh yeah, it was you rated our me's, stole all
• 10:54
  our product. It's like, OK, yeah, red flag
• 10:57
  showing up late for the interview.
• 10:58
  Red flag. Poor hygiene, not looking the
• 11:00
  part. When they show up for an
• 11:01
  interview, like, dress for the part that you want.
• 11:04
  If you're going to work in a very fine establishment, you
• 11:06
  want to look professional. If it's a very casual place,
• 11:08
  might not be as important. But look the part.
• 11:11
  In other words, you don't want to show up in a baseball cap,
• 11:14
  T-shirt, and jeans to the five star hotel or the three Michelin
• 11:18
  star restaurant, because that might not be the look that
• 11:20
  they're going for. They might want something more
• 11:21
  professional. However, you wouldn't want to
• 11:24
  show up in a business suit or a tuxedo.
• 11:26
  You wouldn't wear a tuxedo to the park to play volleyball.
• 11:29
  Same. Same thing applies.
• 11:30
  Dress appropriate for the occasion.
• 11:32
  Situational awareness. Have some common sense, right?
• 11:35
  self-awareness goes a very long way.
• 11:37
  The other thing is when you're interviewing people is just
• 11:39
  their inability to answer basic cooking questions.
• 11:43
  You know, they have this culinary school diploma or
• 11:45
  degree and then you ask them, you know, what's the five mother
• 11:48
  sauces? And it's like, you know, they
• 11:50
  fumble around. They don't know them.
• 11:52
  How do you make a Roux? What's a basic vinaigrette
• 11:54
  recipe? You know, the basics.
• 11:56
  I'm not even talking about things that are very complex or
• 11:59
  like fringe skill sets. I'm talking about the basics.
• 12:01
  When they can't answer basic cooking questions, red flag, a
• 12:05
  personal red flag for me and it it's not a huge red flag.
• 12:08
  But when they start telling me that they want to get their food
• 12:11
  on their menu and they're applying for a cook position and
• 12:13
  they have no experience or they're right out of culinary
• 12:15
  school. Now I get why they want to do
• 12:17
  that. They want to express their
• 12:18
  creativity, they want to do good, they want to learn.
• 12:21
  But that's not something for me that I look for on an interview.
• 12:25
  I want to know that you could do the food that we're doing in the
• 12:27
  particular restaurant. And a lot of times it's again,
• 12:29
  it comes down to that self-awareness.
• 12:32
  You're just out of culinary school and you're going into,
• 12:35
  you know, a restaurant on the world's fifty best and you can't
• 12:37
  wait to tell the chef how to make their food.
• 12:39
  Like come on, make sure your brain isn't so smooth.
• 12:42
  Now, when people start a new job, first day on the job, are
• 12:45
  they on time? Do they show up awake and ready?
• 12:47
  As I'd like to say, proper uniform, knives in hand, maybe a
• 12:51
  little bit early, but showing up late on your first day.
• 12:53
  Red flag calling to change the schedule.
• 12:56
  First day Red Flag Requesting massive amounts of time off
• 12:59
  immediately after taking the job.
• 13:02
  Red Flag asking for a raise on your first date.
• 13:04
  Red Flag talking to other cooks in the kitchen about how much
• 13:08
  they make? Red Flag Those are just things
• 13:11
  you don't do on the first day. Get to know people.
• 13:13
  I did another podcast on fitting into new kitchens and there's a
• 13:16
  certain cadence that you're looking for.
• 13:18
  If everyone's hustling, you hustle.
• 13:20
  If everyone's working clean, you work clean.
• 13:22
  Doing the exact opposite is a red flag.
• 13:24
  Now I'm not saying that these are red flag deal Breakers and
• 13:27
  you can't hire them, but what I am saying is it's a red flag.
• 13:30
  Pay attention, correct them, put it in check because if not, it
• 13:33
  will be a problem later. Another thing is immediate lack
• 13:36
  of respect coming in and not being respectful to the dish
• 13:38
  team, to other cooks on the line, to the chef, to the
• 13:41
  service team talking back. Especially like on your first
• 13:44
  day and your first week. Big red flags.
• 13:46
  Don't like seeing that people that come in and want to change
• 13:49
  everything to the place how they did it at the last job.
• 13:52
  Also a big red flag no one ever wants to hear.
• 13:54
  Oh, this how we did it at my last job.
• 13:56
  Unless you're asked which you may have a better and more
• 13:59
  efficient way to do things. And there's nothing wrong with
• 14:01
  that. But there's a time and place.
• 14:03
  It's important that you learn the new system.
• 14:05
  I've gone into kitchens many times where I think I know
• 14:07
  better but I keep my mouth shut. And then later on time will show
• 14:12
  me that I didn't know better because I didn't understand.
• 14:15
  I wanted to speak before I understood.
• 14:17
  Always seek to understand first before you start making judgment
• 14:22
  calls and assessments. Another red flag for me is
• 14:25
  someone that immediately starts changing recipes, plating things
• 14:28
  differently, wanting to do things their own way.
• 14:32
  Red flag, not asking questions, talking during service when it's
• 14:36
  obviously busy and it's focus time.
• 14:39
  Red flag calling off too much within the first couple of weeks
• 14:42
  of starting a new job. Red flag.
• 14:44
  Now again, things happen. I understand that.
• 14:47
  But if someone calls off week 1, and then they call off week two,
• 14:52
  and then they call off week 3, if you're a betting man, are you
• 14:55
  going to bet that they're going to call off on week 4?
• 14:58
  Absolutely you are. And if and if not, like, what's
• 15:01
  wrong with you? As I said earlier, expect people
• 15:03
  to be themselves, notice their patterns and expect them to
• 15:05
  repeat them. You know how hard it is for
• 15:07
  someone to break a pattern? Like, think about that.
• 15:09
  Like, how hard is it for you personally to break your
• 15:12
  patterns? Like, let's just say your
• 15:14
  pattern is, you know, you should work out and you don't.
• 15:17
  Like how hard is it for you to break that pattern or something
• 15:20
  that you always eat or something that you always say, Like, you
• 15:23
  know how hard it is for you to break that pattern?
• 15:26
  Well, people have patterns, and if they're always doing
• 15:28
  something, expect them to repeat that.
• 15:31
  It's obvious it's right in front of you.
• 15:33
  Red flag. Another red flag to me early on
• 15:35
  is them complaining too much about how hard the work is or
• 15:39
  saying that they're not going to do something because they don't
• 15:41
  get paid to do it early on. Like, I'm not going to clean.
• 15:44
  That's not my job. Those are all red flags.
• 15:46
  Early on in a kitchen I always run it as we should be willing
• 15:50
  to do every job in the kitchen. We have a win together, fail
• 15:54
  together mentality. So that means sometimes you
• 15:56
  might be washing dishes or putting away boxes in the
• 15:58
  cooler. Actually, sorry, rephrase that
• 16:01
  taking boxes out of the cooler, because no boxes should go in
• 16:04
  the cooler. Chef's PSA, right?
• 16:06
  That's where gross things are stored in boxes on floors and
• 16:09
  warehouses. Anyway, we digress.
• 16:12
  Now, if you're a chef or a cook, when you're applying somewhere,
• 16:15
  what are some red flags that you look out for?
• 16:17
  One, if a restaurant owner has a reputation of closing
• 16:21
  restaurants and not paying their staff, huge red flag.
• 16:24
  Especially not paying their staff.
• 16:26
  Some people just have that reputation.
• 16:28
  They open a restaurant, they close a restaurant, they don't
• 16:30
  pay people and they they burn their bridge around town.
• 16:33
  They say they've changed someone that's trying to lowball you and
• 16:36
  pay you more later. To me, as a red flag, that
• 16:39
  doesn't mean I'm not going to take the job but it's usually a
• 16:42
  sign that they're not going to pay you more later.
• 16:44
  Like the whole you know, we'll we'll re evaluate it based on
• 16:47
  performance. If it's not in writing, don't
• 16:49
  expect it to get done. Everything needs to be in
• 16:51
  writing. Everything needs to be upfront.
• 16:53
  Your time to negotiate is before you take the job, not after you
• 16:56
  take it. So promises of this and that and
• 16:59
  the other later to me, a red flag if they could pay you more
• 17:02
  later, they could pay you more. Now looking at the turnover of
• 17:05
  the kitchen that you're working and they have a high turnover
• 17:07
  rate. Why?
• 17:08
  Why have they gone through 5 chefs in the last five months?
• 17:11
  Ask yourself that. We're all 5 chefs.
• 17:13
  Really bad. Remember we were talking about
• 17:15
  patterns. If they've gone through 5 chefs
• 17:17
  in five months and it's month 6:00 and you're and you're the
• 17:20
  6th chef, Guess what? Figure it out.
• 17:23
  It's a it's an IQ test. Dirty kitchens are a red flag
• 17:27
  for me. Unsanitary conditions, broken
• 17:30
  equipment. If you go in the kitchen and
• 17:32
  everywhere you looked, the kitchen equipment is broken.
• 17:34
  And this doesn't work. And that doesn't work.
• 17:36
  That means they have no intention of fixing it.
• 17:37
  Light bulbs off here and there, Red flags for me.
• 17:40
  I've been in many kitchens where people have wanted me to go and
• 17:43
  be the chef, but the kitchens are dirty.
• 17:45
  I just. I just don't go.
• 17:46
  I I refuse to work in dirty kitchens.
• 17:49
  As a chef. I just can't do it.
• 17:50
  It's gross to me. I don't like it.
• 17:52
  And if there's no ability to turn it around and make it a
• 17:55
  clean kitchen, because sometimes the kitchen's dirty, but you
• 17:57
  could fix it. But if it's one of those
• 17:58
  situations where it's dirty and there is no fixing it, I'm out.
• 18:01
  I will not take a job like that. An owner or a former chef who's
• 18:07
  going to be your boss and is going to dictate their menu.
• 18:09
  I shared that story early on where I worked.
• 18:12
  For someone like that, Not a good situation.
• 18:14
  You need to be upfront. What are your job expectations
• 18:18
  before you go in? Do you have carte blanche on the
• 18:20
  menu? Are they dictating the menu
• 18:22
  items? All of this is important before
• 18:23
  you take the job. And by the way, I should go back
• 18:25
  and say that the person that I worked for that originally
• 18:27
  didn't want to hire me. The story at the beginning of
• 18:29
  this podcast actually, we became really good friends and
• 18:32
  eventually I turned that situation around.
• 18:34
  But the first few months were hell.
• 18:36
  Another thing that you're going to look for is looking at the
• 18:38
  staff. Do they seem unhappy?
• 18:40
  Do the other cooks on the line seem disengaged?
• 18:43
  Is it chaotic? All of these are the red flags
• 18:45
  that you need to look for before you take a chef job or a cook
• 18:49
  job in a kitchen. And lastly, I'll say red flags
• 18:54
  aren't always a deal breaker, but a combination of red flags
• 18:57
  could be the deal breaker that you're looking for when hiring,
• 19:00
  when taking a job, or when someone starts early on in your
• 19:03
  kitchen. The key points for me is look at
• 19:05
  the history, look at past behavior.
• 19:07
  It's a good indicator of what to expect in the future.
• 19:10
  And if there's a red flag and you need to turn down a job, do
• 19:12
  so with grace. Just say you know what, it's
• 19:14
  just not going to be the right fit for me.
• 19:16
  Or explain to the person they're just not going to be a right fit
• 19:18
  for the kitchen that you're in now.
• 19:20
  Stop that bad behavior early on before it gets out of control.
• 19:25
  Trust your instincts. Do your due diligence.
• 19:27
  Talk to people. Use your network of chefs and
• 19:29
  cooks out there. Talked to friends that have been
• 19:31
  in those positions before you that you trust or that may know
• 19:35
  some of those people. I'm going to share some of the
• 19:38
  Instagram comments that were pretty good.
• 19:40
  There was a lot of them, but I'm going to share some of my
• 19:42
  favorite ones. Thank you all who commented on
• 19:44
  the Instagram poll with your red flags.
• 19:47
  I appreciate it very much. There's some good ones in there,
• 19:49
  like don't be smelly. Get your ego in check, show up
• 19:52
  on time, quit trying to change recipes.
• 19:55
  Don't say how you did it at the last job.
• 19:57
  Making sure the tape is cut straight.
• 19:59
  Pet peeve of mine. The tape says everything about
• 20:02
  you as it was phrased. Make sure you drop some comments
• 20:05
  on what some red flags are for you.
• 20:07
  Let me know what you think of the show.
• 20:08
  Make sure you hit the like and subscribe button.
• 20:11
  If your list on Spotify, make sure you leave five stars.
• 20:14
  Go get yourself some merch. Go get yourself a Christmas
• 20:16
  present. Get one book for every single
• 20:18
  person in your kitchen. Thank you all very much.
• 20:20
  We'll see you next week. Hit the porno music.