I was waiting for someone to jump on that... BIDION <>
10th grade dropout actually.
Albeit, a perennial honors student, middle-school track record holder, Varsity football as a high school Sophomore - well on my way to a scholarship until the fights at home became insufferable. My incorrigible fury spread to school, and well... fill in the blanks as the reality is probably too graphic for a "family forum" as one moderator once called this here
. First job in a restaurant @13 as a high school Freshman, then after leaving home & high school concurrently, cooking the line overtime @14... @6'2"/190# no one knew. I'm 23 years deep now; excluding when I earned my series 7, 63 & 2-15 licensure & worked 2 years as a securities & insurance broker. I've commanded 2 restaurant Executive Chef posts, the largest grossing 7 million a year on 225 seats. I've since worked intra and internationally... above and below the Equator on both sides of the planet.
Love your top ten. America needs more Hel'nurath...JACK <>
No, we are not down & out in Paris nor London, but the pervasive work ethic amid the hotel caste system in the early 20th century in which Orwell so poignantly depicts, albeit through the lens of social injustice, is something that need be revisited IMO. Bidion, transversely parallels said ethic with his ship reference, and that is why I believe the USA is in the disrepair it unarguably resides. They
can blame Reaganomics, they
can blame the left, but it is just that... blame and lack of accountability that is at the crux of the slow demise of our dwindling Empire filling exponentially w/ lazy, lazy, lazy people.. with outstretched hands & a look of entitlement in their eyes. Phuck them... all of them. The buck need stop at their
desk, but its too easy for them to pass it...
I agree with you, in that, being a line cook doesn't require a Type A personality, but outside of the negative association with Type A's that I'm sensing in your tone & the broad consensus of the American masses, even referenced earlier by Bidion, in that, Type A's are a$$holes... let us please stop, look & listen to Type A vs. Type B theory.
"The theory describes a Type A individual as ambitious, rigidly organized, highly status conscious, can be sensitive, caring for other people, are truthful, impatient, always try to help others, take on more than they can handle, want other people to get to the point, proactive, and obsessed with time management. People with Type A personalities are often high-achieving "workaholics" who multi-task, push themselves with deadlines, and hate both delays and ambivalence."
"People with Type B personality by definition generally live at a lower stress level and typically work steadily, enjoying achievement but not becoming stressed when they are not achieved. When faced with competition, they do not mind losing and either enjoy the game or back down. They may be creative and enjoy exploring ideas and concepts. They are often reflective, thinking about the outer and inner worlds. Furthermore, Type B personalities may have a poor sense of time schedule and can be predominately right-brained thinkers."
You don't have to be an ambitiously organized proactive multi-tasker to be a line cook, but... it really helps.
Like I said, I'm an old-school Chef. I learned from old Frenchies that chucked packed escargot shells at you when you didn't perform to perfection, Mexicans that threw knives when you didn't follow dish protocol, a Brit that loved to brawl, Americans that loved beat everyone in every way, Koreans that didn't speak, Chinese that just rocked, and on & on. I work 15-19 hours a day 5-7 days a week depending upon workload, and have put in 3 or 4 35-39 hour shifts in the last 12 months. There is no rest for the weary, and there is only one way to be better than the next guy... outwork them, outperform them, and outshine them. IMO: When you get cut, you wrap a dirty towel around it and finish service. When you get burnt, you wrap a wet towel around it and finish service. When someone dies, be glad its not you & finish service. I don't really care what anyone thinks about that as it has excelled me through 23 years of professional service to the global work force blessing me with ascending earnings that have grown nearly every fiscal year, and I might be wrong to work how I do but I might be right...
Its a standing joke with all my purveyors that have been in the business for decades as they receive my orders @03:00 and deliver to my hands a few hours later, "no Chefs work like you anymore", "you're like a throw-back to yesteryear", "don't you ever sleep.?!" I acknowledge this my way. I'm aware not everyone can nor want to handle it. It works for me though... and well.