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Roman Trusov
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Teach cooks to appreciate someone else's work

Give the cooks the opportunity to stand on the sink at least one day, so they will appreciate the work of the kitchen worker.
Chefs who do not understand the value of the dishwasher's work are not uncommon. And young takita who are in the profession not the first day, it is often assumed that they already know.But it is worth them at least once to taste all the "charm" of such a seemingly easy job, to understand all the details of this process – their position and attitude towards people can change dramatically. 
So, you put the cooks on the sink – what will it give you in the end?
First of all, you make each of the employees universal, excluding the indispensability and panic in force majeure situations. This, incidentally, applies not only to washing – give each cook the opportunity to work in other shops in different positions at least a few days in an emergency situation, any member of your team will be able to replace another. But, of course, I always offer a choice and do not force anyone – just motivate the level of wages. Did you work at the sink? Get an increased fee for an hour, because you have become a more valuable employee for me and I can rely on you in difficult times.
Also, we need to understand tomoike dishes and cleaning the work thankless, difficult and underpaid, so the turnover in this position is very common. Illness or other troubles-and the washer did not come to replace. Dishes do not wash themselves, and none of the team does not want to get up to the sink – the work just stops, slow down the return of dishes,and it will not pass without a trace for the reputation of the restaurant.
And another reason why I practice such scenarios is that it teaches employees to appreciate someone else's hard work. Some, without even thinking, can send to the sink pan, where you can still fry, or shamelessly stain everything around, but it is worth it to visit the role of a washer or cleaner at least a few shifts – and they are already beginning to comprehend every action. 
Thus, you can rally the team, and at the same time to motivate everyone, providing space for choice. 
Announcement: Another kitchen rule for the chef. This time I will tell you about the position – washing dishes.Cooks often do not appreciate the work of their colleagues, and sometimes do not even think about their actions. In addition, cleanliness can never be, if it is not maintained.  Is it worth giving the staff the right to choose why to make generalists from chefs and a lot of other useful information in this blog.
I firmly believe that teamwork, mutual understanding and overall coherence in the kitchen is based on the awareness of each of the employees, on understanding how much work is invested in a particular process. Awareness usually comes with experience and the ability to look at the situation from different angles– so one of my proven techniques in the organization of work in the kitchen was the following rule:
Give the cooks the opportunity to stand on the sink at least one day, so they will appreciate the work of the kitchen worker.
Chefs who do not understand the value of the dishwasher's work are not uncommon. And young takita who are in the profession not the first day, it is often assumed that they already know.But it is worth them at least once to taste all the "charm" of such a seemingly easy job, to understand all the details of this process – their position and attitude towards people can change dramatically. 
So, you put the cooks on the sink – what will it give you in the end?
First of all, you make each of the employees universal, excluding the indispensability and panic in force majeure situations. This, incidentally, applies not only to washing – give each cook the opportunity to work in other shops in different positions at least a few days in an emergency situation, any member of your team will be able to replace another. But, of course, I always offer a choice and do not force anyone – just motivate the level of wages. Did you work at the sink? Get an increased fee for an hour, because you have become a more valuable employee for me and I can rely on you in difficult times.
Also, we need to understand tomoike dishes and cleaning the work thankless, difficult and underpaid, so the turnover in this position is very common. Illness or other troubles-and the washer did not come to replace. Dishes do not wash themselves, and none of the team does not want to get up to the sink – the work just stops, slow down the return of dishes,and it will not pass without a trace for the reputation of the restaurant.
And another reason why I practice such scenarios is that it teaches employees to appreciate someone else's hard work. Some, without even thinking, can send to the sink pan, where you can still fry, or shamelessly stain everything around, but it is worth it to visit the role of a washer or cleaner at least a few shifts – and they are already beginning to comprehend every action. 
Thus, you can rally the team, and at the same time to motivate everyone, providing space for choice.
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