Y'all understand the characters and the dynamics of the show scary well for how early it is! Makes me excited to see how those thoughts develop as the season goes on.
I pray for this channel to work out for you guys. 🙏 Also to explain, Richie is front of house/the register. He's the one who deals with the customers directly most of the time.
Great reaction as always guys. A few things about your comments on this episode: "I feel like this is more efficient" it very much is. A Brigade de Cuisine was a system developed by French Chef Auguste Escoffier; he tapped into his military experience to turn professional kitchens, which were loud, disorderly and unhygienic, into clean, disciplined and effective places of work. Not to say professional kitchens today aren't loud and messy, but ideally every cook knows their station, can communicate efficiently and quickly, and there's little need for the person in charge (the Sous Chef, in this case, Sydney) to ever intervene directly or hold the work to clean somebody's mess. Yes, everything happens in the walk-in. Nobody can hear what goes on in there, so if you ever need to argue with somebody without going all the way to the alley behind the restaurant or whatever, do it in the walk-in. If you're overwhelmed and need to cry or scream a bit, or just cool down (figuratively and literally), walk-in. It's this little corner of bliss, thousands of miles away from the heat and the noise and the shitshow that a busy service can be. Yeah, "behind", "corner", "hot", "heard" are kitchen callouts. Because everyone is attuned to those, they react almost out of instinct. "Behind" = I'm right behind you, no sudden moves. "Corner" = coming around the corner (duh), slow down or stop completely so you don't crash into one another. "Hot" = I'm carrying something hot, don't move a muscle or someone's gonna get a serious burn. "Heard" = I heard what you just said, you don't have to say it again, I got it. There are others and they can vary from kitchen to kitchen. In England for example, I hear they say "backs" instead of "behind". Some kitchens don't say "heard", they repeat the callout back instead. "That's what toxicity does" yeah the kitchen is a very stressful environment and if there's toxicity or just lack of cohesion among part of the staff, it's gonna spread like wildfire. On the other hand though, if you're an actual team and can work with cohesion, and if you don't take a harsher tone or words to heart, reminding yourself that "service is service" and that person only said what they said because they were fucked in the weeds, you're gonna be fine no matter what happens. THANK YOU for acknowledging how important Marcus' attitude towards Syd dropping the stock was. Don't say anything. Just help. The person who messed up knows they messed up, take it outside later if you have to. It's part of being a team. Yes, in most restaurants Tina would get fired for sabotaging Sydney, because that puts all prep behind and most importantly, it costs the restaurant money. If you deliberately do something that wastes ingredients (or anything really), that's an immediate two out of three strikes, at best.
Okay, I'm starting early! BARRY for The Bear replacement when it's done. PLEASE! I know it will be a while with The Boys and House of the Dragon so I'm patient but like I said I'm starting to campaign early. 😉 lol. BARRY...BARRY...BARRY...
The Bear truly is a refreshing S-tier show
Your reaction to the veal stock scene was the same as mine. I do always love the ❤️ to ❤️ Sydney & Carmy had. She got him good. 😂
Carmy is so stressed and traumatized he's barely holding on so he desperately needs Sydney's help.
Y'all understand the characters and the dynamics of the show scary well for how early it is! Makes me excited to see how those thoughts develop as the season goes on.
I pray for this channel to work out for you guys. 🙏
Also to explain, Richie is front of house/the register. He's the one who deals with the customers directly most of the time.
Great reaction as always guys. A few things about your comments on this episode:
"I feel like this is more efficient" it very much is. A Brigade de Cuisine was a system developed by French Chef Auguste Escoffier; he tapped into his military experience to turn professional kitchens, which were loud, disorderly and unhygienic, into clean, disciplined and effective places of work. Not to say professional kitchens today aren't loud and messy, but ideally every cook knows their station, can communicate efficiently and quickly, and there's little need for the person in charge (the Sous Chef, in this case, Sydney) to ever intervene directly or hold the work to clean somebody's mess.
Yes, everything happens in the walk-in. Nobody can hear what goes on in there, so if you ever need to argue with somebody without going all the way to the alley behind the restaurant or whatever, do it in the walk-in. If you're overwhelmed and need to cry or scream a bit, or just cool down (figuratively and literally), walk-in. It's this little corner of bliss, thousands of miles away from the heat and the noise and the shitshow that a busy service can be.
Yeah, "behind", "corner", "hot", "heard" are kitchen callouts. Because everyone is attuned to those, they react almost out of instinct. "Behind" = I'm right behind you, no sudden moves. "Corner" = coming around the corner (duh), slow down or stop completely so you don't crash into one another. "Hot" = I'm carrying something hot, don't move a muscle or someone's gonna get a serious burn. "Heard" = I heard what you just said, you don't have to say it again, I got it. There are others and they can vary from kitchen to kitchen. In England for example, I hear they say "backs" instead of "behind". Some kitchens don't say "heard", they repeat the callout back instead.
"That's what toxicity does" yeah the kitchen is a very stressful environment and if there's toxicity or just lack of cohesion among part of the staff, it's gonna spread like wildfire. On the other hand though, if you're an actual team and can work with cohesion, and if you don't take a harsher tone or words to heart, reminding yourself that "service is service" and that person only said what they said because they were fucked in the weeds, you're gonna be fine no matter what happens.
THANK YOU for acknowledging how important Marcus' attitude towards Syd dropping the stock was. Don't say anything. Just help. The person who messed up knows they messed up, take it outside later if you have to. It's part of being a team.
Yes, in most restaurants Tina would get fired for sabotaging Sydney, because that puts all prep behind and most importantly, it costs the restaurant money. If you deliberately do something that wastes ingredients (or anything really), that's an immediate two out of three strikes, at best.
Love Syndey, QUEEN
Okay, I'm starting early! BARRY for The Bear replacement when it's done. PLEASE! I know it will be a while with The Boys and House of the Dragon so I'm patient but like I said I'm starting to campaign early. 😉 lol. BARRY...BARRY...BARRY...
The new season of the Boys just dropped. Will y'all be reacting to it?
Sure will. 🙇
lets go you lizards!
👏🏽👏🏽👏🏽
Hello, if you like fantasy, I recommend the old Korean vampire series Blood.
철인왕후는 언제 나와요?
Please react to LOVELY RUNNER EP 2 🙏
more people are waiting for it..
Please..☺️