No excuses for a dirty kitchen... take pride in yourself and your place of business... Have respect for yourself and your boss and your guests... I always told my staff... if a piece of equipment doesn't work because it's old and worn out that's acceptable... if it doesn't work because it's caked with gunk and grease and dirt... that's unacceptable... Clean food is happy food... happy food is good food... I've brought kitchens back from the edge of closure to getting perfect scores on health inspections... it's just maintenance... cleaning up every day prevents disasters from happening... and get your owners to pay for the hood cleaning and grease trap maintenance... that's a crucial part of the cost of doing business... 💙
You can tell how the management is in a kitchen just from seeing the employees behavior. The firat thing i do when i enter a new kitchen, i ask for the handwash, judging by how its maintained i get a strong idea of how things will go during the shift.
Sorry, i keep commenting a lot, but i just found your channel and i am so happy for that. In regards to wiping your hands on aprons. I always wear a black chef coat to work, and i had a few chefs tell me, a chef should wear a white coat, because it will show how clean they are or not. I just laugh it off, but my opinion is simple, if you dirty your chef whites, you are not clean, i wear black to always remember to never dirty it, and i wear a waiters half apron during shifts. I never ever dirty it, unless im working with flour, as you know its very hard to avoid flour particales from sticking to you especially if youre wearing black. Also, it looks better 😂, black i mean.
In the old days the chefs would sometimes wear white from head to toe. Meaning toque to chef shoes. We would have to line up and be inspected by our chef and if we were dirty we were sent home. When it was time to clean cooks would wear trashbags over themselves so not dirty their coats.
@@chefsPSA Shame.. I work in a private agency and I see the chefs that join me on the shift from others come in with no knives, half dirty outfit, and just careless with no respect for the client. Gone are the days of respect and care for the craft in the general public places.
No excuses for a dirty kitchen... take pride in yourself and your place of business...
Have respect for yourself and your boss and your guests...
I always told my staff... if a piece of equipment doesn't work because it's old and worn out that's acceptable... if it doesn't work because it's caked with gunk and grease and dirt... that's unacceptable...
Clean food is happy food... happy food is good food...
I've brought kitchens back from the edge of closure to getting perfect scores on health inspections... it's just maintenance... cleaning up every day prevents disasters from happening... and get your owners to pay for the hood cleaning and grease trap maintenance... that's a crucial part of the cost of doing business... 💙
Nothing tells you more about a place if you want to work there than a clean kitchen.
You can tell how the management is in a kitchen just from seeing the employees behavior. The firat thing i do when i enter a new kitchen, i ask for the handwash, judging by how its maintained i get a strong idea of how things will go during the shift.
Sorry, i keep commenting a lot, but i just found your channel and i am so happy for that. In regards to wiping your hands on aprons. I always wear a black chef coat to work, and i had a few chefs tell me, a chef should wear a white coat, because it will show how clean they are or not. I just laugh it off, but my opinion is simple, if you dirty your chef whites, you are not clean, i wear black to always remember to never dirty it, and i wear a waiters half apron during shifts. I never ever dirty it, unless im working with flour, as you know its very hard to avoid flour particales from sticking to you especially if youre wearing black. Also, it looks better 😂, black i mean.
In the old days the chefs would sometimes wear white from head to toe. Meaning toque to chef shoes. We would have to line up and be inspected by our chef and if we were dirty we were sent home. When it was time to clean cooks would wear trashbags over themselves so not dirty their coats.
@@chefsPSA Shame.. I work in a private agency and I see the chefs that join me on the shift from others come in with no knives, half dirty outfit, and just careless with no respect for the client. Gone are the days of respect and care for the craft in the general public places.
Gloves are gross... At my kitchen, most cooks don't wash hands and some don't even change gloves.
@@afraidcomet buy them some soap for their birthdays 🎂