Significance of The Work Ethic in Restaurants

chef-cooks-USER-mrshrubyOne of the best quotes I’ve read in a long time came from the culinary cues blog from Harvest America Ventures. It was from the article “The Significance of Work Ethic in Restaurants,” written by Paul Sorgule. It detailed how the concept of a work ethic is so vital in the hospitality industry. And, that it is in essence ‘a behavior not a condition.’

For those interested in pursuing a career in the culinary arts, F&B, or hotelierling, this article is an important read. From the article:

Here is the reality check: if a person wants to pursue a career in food operations he or she must understand that the commitment is unique. Yes, other careers do require a strong work ethic, but foodservice is unusual in that the requirement for work typically exceed what one would normally expect. It is what it is and will not likely change. Here is why: we work so that other people can play. This is our charge, this is what is required and is the nature of hospitality. Holidays are busy days in restaurants – there is no getting around it. Dinner happens after 5 p.m. when others are done for the day – this is the time when we gear up for a long night. Weekends are not for foodservice staff – in fact our weekends are typically Monday and Tuesday, if at all. Accept it – this is what we are about. Food positions are not for the weak at heart.

We work so that other people can play. The Back of the House: we are in the service industry. Understand and accept (and embrace) this part of the industry going into it.

Read the full article here:

The Significance of Work Ethic in Restaurants by Paul Sorgule.

Image from MorgueFile, user: mrshruby.

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