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Old head chef told me my knife skills were 'too pretty' for line work
I was doing all these fancy cuts for a Friday night rush, taking forever. He pulled me aside and said 'just slice it, nobody cares about tourne potatoes when tickets are piling up.' Now I focus on speed over flash and my wrists thank me after a 12-hour shift. Anyone else get told to dumb down their technique?
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anthony8833d ago
Too pretty" means you're wasting time. Speed pays the bills, not flashy cuts.
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the_joseph2d ago
Wasted years of my life trying to make every line perfect and every cut look like art. Then I started timing myself and realized I was losing 15 bucks a cut chasing something nobody actually cares about. Customers just want clean and fast, not a masterpiece. Does that kind of speed vs quality tradeoff hit the same for you?
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