When I started my first serving job years ago I worked for a company I will affectionately refer to as “Five Four.” That isn’t what it says on the signs out front, but it what we all called it. My first day a manager who introduced himself as “CSV” told me that if I couldn’t figure out how to carry three plates at once by the end of the shift, I was fired. I wasn’t sure if he was telling the truth, but I learned to carry three plates. A couple days later I was training with a guy named “Timmy” who never wrote down his orders. I asked him why and he said, “Only rookies write down orders.”
There are any number of managers who would read that last sentence and be horrified. The thought of not writing down orders puts fear in the heart of managers who are responsible for the rise in food costs related to misrung food. A former boss once put it this way; “I would rather have a stubby pencil than a sharp mind.” The debate on whether or not to write down orders has pretty much been won by the side of managers who want to eliminate mistakes. I do not disagree with them, but I also do not write down orders.
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