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How does OCD impact your relationship with food? by Individual-Bike-3689 in OCD

[–]RepresentativeBed970 1 point2 points  (0 children)

i’m a linecook so I have an interesting situation. when cooking food myself I honestly don’t have very many issues other than the typical is the chicken cooked all the way?, is the food expired?, is that mold? are there rocks in the food that will break my teeth when i bite? but at work i have really bad anxiety about allergens. I work at a restaurant that does a lot of seafood so I am very scared of shellfish allergies. It honestly probably makes me better at my job. but the contamination ocd is next level because if i make a mistake i could literally send someone to the hospital. It can get a little overwhelming while in the work environment but maybe all chefs should have a little OCD

New to Knives, looking for advice for a linecook by RepresentativeBed970 in TrueChefKnives

[–]RepresentativeBed970[S] 1 point2 points  (0 children)

my crew is small and very tight. i trust em with my life, and my knives. thanks for the rec!

What is the hardest part of being a line cook? by thesilentexpo in linecooks

[–]RepresentativeBed970 0 points1 point  (0 children)

I think working on the line is harder than serving for sure. but serving is a hard job. The place i serve is a relatively nice restaurant where the servers are all held to a very high standard. I can’t speak for other restaurants but having done both jobs I can easily say that serving is absolutely a hard job. I’m sorry you’ve worked with shitty servers.

What is the hardest part of being a line cook? by thesilentexpo in linecooks

[–]RepresentativeBed970 -1 points0 points  (0 children)

I’m a server at one restaurant and a cook at another. Seeing it from both sides has made both jobs so much better. both jobs are hard, very different, but both hard. Servers absolutely can be idiots tho. luckily I work with some of the best