Too Much, Too Few, Too Many, Too Bad………..

Mexican themed restaurants, bloody Mary garnishes, bad pizza, cream cheese on bagels, qualified restaurant workers, restaurants, volunteers, complainers, experts, hours in a chef’s work week,  long weekends, snow days, kale salads, vegetarians that eat fish, vegans that show up on Saturday at 7:30 wanting you to construct a special meal, gluten-free, cheap wheat, cheap food (there’s a difference between cheap and inexpensive food), dogs on Broadway (Saratoga), hype over mediocrity, distance between great restaurants and my house, time with my children, time with friends, independence, stuff to do, things to do, IPA selections at Price Chopper, great tacos, $12 instant mashed potatoes.

Take a break.

Throw some corned beef on it or in it and you’ve got a wonderful St. Patrick’s Day special.

Hot pastrami sandwiches in my life, servers who come into the kitchen and tell you they’re going to put an order in, googling for information, self-sufficiency, ability to problem solve, plan b, servers, bartenders, cooks, compassion, understanding, silliness, drive, sunshine, chili dogs, road trips, days off, freedom, craftsmen, hot baths, cold drinks, smokey jazz clubs, credit given, crispy chicken livers with fig jam, crispy sweetbreads with lemon, Yono’s, sports bars, Beekman Bistros, internet in the kitchen, laziness, true restauranteurs, chance takers, cereal choices, independent restaurants, news sources, trust, I, we, inventiveness,  steadiness, know-it-all, unreasonable confidence,  fish frys, quality produce purveyors,  quality seafood purveyors,  salesmen, account representatives, green beer, humbleness,  humility, people who can’t tell the difference between instant and real mashed potatoes, good pho,

Take another break.

I understand striking while the iron is hot, but if events like St Patrick’s Day do not fit into your general business model, accept that you may be quiet and allow the amateur drinkers to go somewhere else for that one night. If your business hinges on a few events throughout the year then perhaps your business model is not made to hold up.

Old friends, new friends, sincerity, hospitality professionals, chefs on TV, chefs in the kitchen, deliveries from farms, chefs in gardens, gardens, convenience foods, seasonal menus, people who understand seasonal menus, changes, goat on menus, ethnic food, coffee breaks, hard work, people willing to work hard, people who understand what hard work is, people who think they work hard, but don’t, Wal-Mart, responsibility, irresponsibility, silly gadgets, fads, time around the dinner table, sarcasm, culinary schools, cooking schools, use of the word chef.

Finishing bits:

Arguing with a chef is like trying to wrestle a pig in Jello pudding.  Sooner or later you’re gonna realize that the pig likes it.

A better name for an oven glove in a professional kitchen is a bitch mitten.

I don’t care where you came from, I am however interested where you’re going.

Who’s they, and why is it their responsibility?

Yes, there is such thing as a stupid question.

It’s always time for a cookie.

BOH screws up order, kitchen’s fault.  FOH screws up order, kitchen’s fault.

I’m not perfect.

In the end, if you can say the words of Randle Patrick McMurphy, you’ll be OK, I think.  “Well, I tried, didn’t I? Goddamnit, at least I did that.”

 

 

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5 thoughts on “Too Much, Too Few, Too Many, Too Bad………..

  1. Just to double down on a few things that you wrote: Mexican themed restaurants, bad pizza, vegetarian fish eaters, $12 instant mashed potatoes, mediocrity hype (seems to be a Americanatá staple), kale salad, credit given, hot pastrami sandwiches only in NYC delis like Sarge’s. I have asked way too many stupid questions in a my life. In my opinion, the best fish fry in the area was at the Halfmoon Market on Route 9 while a friend was a partner there. I haven’t been since he left.

    Liked by 1 person

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