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Vent: My head chef told me my mise en place was "too pretty" and it's been bugging me for days
She said I spend too much time on the little details like perfect brunoise and uniform shapes but when the rush hit during Saturday service my station held up fine while hers had to call for backup three times, has anyone else dealt with a chef who confuses efficiency with cutting corners?
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john_johnson752mo ago
Honestly I've noticed this same thing everywhere not just in kitchens. My buddy runs a small lawn care business and his competitors laugh at him for edging driveways by hand and trimming around every single sprinkler head. But his customers stay with him for years while those other guys keep having to find new clients because their work looks sloppy. People who take pride in the little details usually end up with better results in the long run even if it takes a few extra minutes upfront.
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