Posted by Baumann CEC on February 21, 1998 at 17:47:27 :
In Reply to: Re: What is a newbie, real caterer posted by Sharon Odmann on February 21, 1998 at 11:41:17 :
: : Those are great questions, but don't you see flaw in your thinking? THEY DON'T KNOW, THEY DON'T CARE (sorry for shouting). That is why they are hiring a caterer. Not every caterer is going to be professional. Just like not every doctor is a professional, or lawyer, or President. The questions don't matter. What matters is the client perception at the beginning. And I have found in life that people are willing to assume that one is what one says one is. After that it is up to the individual to live up to what he/she is passing themselves off to be. : General people, the clients who are in need of a caterer, don't know the safe holding temp for food, so why would it be something they would ask? And the questions that begin with "tell me" are moot because anyone can answer any question any way. The real proof of professionalism is in the pudding (pun intended). *How* did the event turn out? That is all that matters. The good caterers stay in business, especially if they have a lot of patience to wait it out will the incompetents drop out. It is a shame, but it is the way it is. : The other thing I want to say is this: You seem to indicate that having a restaurant or catering kitchen to work out of shows some proof of professionalism. I think you are wrong. The reason I don't work back of the house (b-o-h) in a restaurant is because nearly all of the ones I have ever been in are so dirty that it makes me sick just to think about it. And I have not experienced much professionalism b-o-h; training is sorely lacking, and they run on emotions, drugs, violence. : : What is a b-o-h? : Answered in the above paragraph. : Thanks for the lively discussion! : Sharon You might try and work in a professional kitchen, you'll have a I must say; I have high standards, so I'll work for a professional
: :
: :
: Carl, oh, Carl,
Sharon;
change of heart. As a professional chef, I find most kitchens are
ran professional. Why would a person work, in so many unprofessional
restaurants as you stated?? That itself tell me a little about
you. Yes, you'll find a bad apple ,but that does not speak for
the rest of the apples.
restaurant. Remember, our jobs are to MAKE A PROFESSIONAL environment
in the the kithen. Don't pass the buck on other people.
Baumann CEC.