It is time for me to decide on what I should do for proper user generated content...I've been recently talking mostly about what life was like working in a kitchen as a line cook....but since I am no longer in that profession this blog would be getting lonely....therefore I have decided instead of complaining about "scumbag"-ery I would use my time and energy to provide my captive audience with some guidelines to keep the scumbag to a bare minimum... this will begin the series on "How to be a Gentleman"
You may already think you are a gentleman and therefore need no help...but I would like to disagree. The more you think you do not need any help being polite...the less polite you are. I have gotten much further in life acting appropriately than I have being a scumbag.
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Showing posts with label scumbag. Show all posts
Showing posts with label scumbag. Show all posts
Wednesday, July 27, 2011
Wednesday, May 25, 2011
The Art of being a Scumbag Lesson 2
Okay so we have covered the basics of being scummy....but let us review.
How to point out a scumbag:
My favorite way to be a scumbag is somewhere between Poor Performance and Bad Attitude....I enjoy being rude to people I don't like and people I don't have to like, especially if they are dumb.
But also my favorite mark to leave behind for my coworkers are scummy little notes on prepared food.
In the food industry we use little stickers they have a place to write the item name, date, employee and the last one is "Used by"....this is my place to step in a leave a comment or a little picture. At first I was satisfied by writing "Used by Prawns"...but I have had to become more imaginative.
Another scummy maneuver is to remove all soda glasses from the line and surrounding area...and dispose of them properly.
How to point out a scumbag:
- Lack of Hygiene
- Dirty Workspace
- Poor Preformance
- Bad Attitude
Not an all inclusive list however if you see these characteristics beware you coworker...he may attempt to pull a scummy maneuver on you..
My favorite way to be a scumbag is somewhere between Poor Performance and Bad Attitude....I enjoy being rude to people I don't like and people I don't have to like, especially if they are dumb.
But also my favorite mark to leave behind for my coworkers are scummy little notes on prepared food.
In the food industry we use little stickers they have a place to write the item name, date, employee and the last one is "Used by"....this is my place to step in a leave a comment or a little picture. At first I was satisfied by writing "Used by Prawns"...but I have had to become more imaginative.
Another scummy maneuver is to remove all soda glasses from the line and surrounding area...and dispose of them properly.
Wednesday, May 18, 2011
In the kitchen there are many arts to learn...this one is "Scumbag"
Sometimes then you are working hard for the money (and I'm sure this happens everywhere)...you will get stressed at some point, usually because of a lazy employee, and have a small breakdown. This is the point where the art of a scumbag comes in to play. I even like to refer to it as simply "scumbaging someone" or perhaps "what a scummy move".
This art is very delicate and must always be done with the utmost discretion. Once you get the hang of the game you will defiantly appreciate the reaction you get from your superiors or co-workers. At this point I must remind everyone I just learned this art from a dedicated workplace somewhere in Ames Iowa. One of these bar restaurant places that try to crank food out like burger king.
Scumbag maneuvers usually refer to a stocking or rotating problem. It is usually something the night crew will do to the morning crew and then in return the morning will leave the kitchen a mess and empty for the night crew.
It is unfortunate that I am usually part of the morning crew and my discipline would keep me on task....however I got over that after a while.
Ex.
Some prawn purposefully leaves something empty on the front line that will be most likley needed first thing in the morning.
In on kitchen that may be cooked bacon strips
In another kitchen it cold be mixed lettuce
Either way something like that if not caught quick enough would be scummy.
Anyhow that would be the first lesson in the art of scumming. It is not always some prawns fault, however negligence is not an excuse.
This art is very delicate and must always be done with the utmost discretion. Once you get the hang of the game you will defiantly appreciate the reaction you get from your superiors or co-workers. At this point I must remind everyone I just learned this art from a dedicated workplace somewhere in Ames Iowa. One of these bar restaurant places that try to crank food out like burger king.
Scumbag maneuvers usually refer to a stocking or rotating problem. It is usually something the night crew will do to the morning crew and then in return the morning will leave the kitchen a mess and empty for the night crew.
It is unfortunate that I am usually part of the morning crew and my discipline would keep me on task....however I got over that after a while.
Ex.
Some prawn purposefully leaves something empty on the front line that will be most likley needed first thing in the morning.
In on kitchen that may be cooked bacon strips
In another kitchen it cold be mixed lettuce
Either way something like that if not caught quick enough would be scummy.
Anyhow that would be the first lesson in the art of scumming. It is not always some prawns fault, however negligence is not an excuse.
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