Things I learned working in a restaurant 🔪🥘

Do not ever catch a falling object. 

When things are already in a downward trajectory, do not intervene and let it fall. Knives, hot pans and pots - human flesh will always lose! 

Nothing is worth catching mid-fall. Unfortunately I learned that lesson the HARD WAY. The law of gravity is inevitable, best not to fight it. Just clean up the mess rather than be injured AND have to clean the mess.

Listen for “HOT”, “SHARP”, or directional call outs. 

Always be listening, especially when your comrades call out instructions. Communications are multidirectional, you have to invest equal - if not more - effort to participate. 

Even cooking alone in the kitchen, I yell out SHARP! MOVING! when moving with a knife - that is a habit I do not want to break with. The intentional to call out these dangers and movement is to prevent injury while sharing space with those near me.

If they can’t hear you, say it louder. 

When someone ignores your comms, either they can’t hear you or they choose to not hear you. If you want to be heard, make it impossible for them to ignore. 

Speaking up for yourself is a skill, it takes practice. Loudness is not only defined by volume, but also in weight. People will always hear you better when what you say impacts the people you are speaking to.

Starve a fire.

Fire spreads like wild rumours. Water on grease fire is a disaster in the making. Never toss the opposite element onto a crisis, starve its fuel at the core. 

The assumption that water counters fire may work in a Pokemon game, but reality begs to differ. Suffocating a fire takes patience, keep it covered and wait for it to cool down.

Hustle: There is always something to do. 

Do not stop moving - that is the only way to survive a shift, it is necessary to think and prepare ahead. One might want to take advantage of the lull to chill, but I see an opportunity to assess damages and replenish supplies. 

Pretty sure if I stop moving, my body may drop to the ground in exhaustion. The hustle is not only moving fast and with purpose across the kitchen, it's also to get ahead of the work and prepare. I rather invest five mins to prep and clean ahead of a rush, than to panic work twice as hard during rush.