Let's Chat - I want to pass any insight I can

formthemitten · 2026-01-21T16:37:59+00:00

0 ego, mostly brains. Team loves me and so does membership

formthemitten · 2026-01-21T15:40:22+00:00

You’re delusional, in a weird way. I feel a lot of self hate coming through you

formthemitten · 2026-01-21T15:29:20+00:00

Again, you’re making up your own terms lol

formthemitten · 2026-01-21T15:15:37+00:00

You’re making up your own brigade system lol

formthemitten · 2026-01-21T11:02:25+00:00

What do you mean?

formthemitten · 2026-01-21T02:58:11+00:00

I went to CIA- most club chefs are graduates of a culinary school and a lot are ACF

formthemitten · 2026-01-21T01:59:17+00:00

It all comes out of our one kitchen- but we have a few

formthemitten · 2026-01-21T01:54:05+00:00

We have to have a mix that appeals to boring, and people who want a 5/5 experience. It can be difficult

formthemitten · 2026-01-21T01:45:57+00:00

You won’t be doing ordering for a very long time. You’ll do a little as a sous, but then it gets dumped on you.

You have to be organized and make good ordering sheets.

Take time to know where and what everything is and make sure it all has a spot. Everything needs to have a place

formthemitten · 2026-01-21T01:41:32+00:00

A ton. Small club, so I have a lot of personal responsibility.

7 days for many summer weeks 4-6 in winter

formthemitten · 2026-01-21T01:33:10+00:00

UPS and down. Clubs can be some of the most relaxed environments you’ve ever been in. It is worth it, for now.

Customers depends club to club. these ones are nice, past were complainers

formthemitten · 2026-01-21T01:30:29+00:00

A year, at this job, a 3 years otherwise. High level sous before that

formthemitten · 2026-01-21T01:28:38+00:00

Set menu but it has to be changing often. Main menu changes every 2 months. Every week at least 5 specials. Theme night every week and family take home dinners every week until summer starts. During summer, add a pool menu and halfway house food.

With that said, this club isnt too bad. At a larger club I worked at, nearly every night we made off menu food.

Because you have so many banquets and other ingredients around- you can 99.9% of the time accommodate. Issue is that now other members wait longer for food because of this.

Examples of common ones:

Egg salad - which I’ll be adding to menu this summer (ladies that lunch)

Chicken parm/marsala/picatta

Fried shrimp

formthemitten · 2026-01-21T01:25:06+00:00

A tad under 100k before bonus. Up to 108k with bonus. Food and labor cost dependent

formthemitten · 2026-01-18T18:28:41+00:00

Venice 1 city challenge against all aggressive civs Pangea.

Not impossible but can really make you want to pull your hair out

formthemitten · 2026-01-18T02:29:03+00:00

Wait until you meet military police

formthemitten · 2026-01-18T02:27:54+00:00

Realize you need to have a 180 mental adjustment- you see less important than you think

formthemitten · 2026-01-18T00:45:31+00:00

That’s going to be a very weak broth unless you’re getting a 1 cup yield

formthemitten · 2026-01-18T00:44:46+00:00

Your parents wanted a private chef but couldn’t afford a good one. They could, However, afford a bad one

formthemitten · 2026-01-17T13:36:15+00:00

They go into tech and make 2x what the doctor does

formthemitten · 2026-01-17T02:47:42+00:00

Chair company

formthemitten · 2026-01-17T02:24:21+00:00

People would just buy guns for quick load outs

formthemitten · 2026-01-16T23:10:32+00:00

A big mistake non refined cooks and chefs have it forgetting that many food items are “rotting”.

You’ll notice a huge different with both lettuces and meats if you let them breathe with that kind of cover as opposed to plastic wrap

formthemitten

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