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Thread: A Random Tidbit for Chefs

  1. #11
    Senior Member
    Join Date
    Jan 2013
    Location
    Lakewood, CO
    Posts
    160
    wow Shane, I thought my owner was hands-on, your owners sound REALLY involved. That must really build a good vibe throughout the staff, knowing how much time and care is being expended and given by the people at the top. The people I work for are really cool and know what they are doing- same restaurant, now with four locations throughout Colorado, has been succeeding and growing for 15 years. I would LOVE to see my owner rock the hot line with me for even one hour on a friday night, I think it would change his outlook on my staff in particular (we have two kitchens- hot and sushi)... and probably make my next raise substantially larger
    Last edited by Drumjockey; 01-21-2013 at 02:44 AM. Reason: it will make more sense as I was replying to a reply

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