Posted by Gerard on June 01, 1998 at 18:01:58:
In Reply to: casing a joint posted by Julianna on May 31, 1998 at 00:59:09:
Hi, is it owned by swissair? they have one in Boston thats OK, not the best but better than most.
Hotels are good experience...as long as you don't get stuck there.
You learn hotel food, not something that would be useable in many private enterprises.,
The one thing that stuck in my mind after working in hotels ,besides the politics, was the fact that no-one knew the price of anything.
No-one had a clue what a bag of flour cost, or glaze or sugar.
This was obviously poor preparation for a future outside hotels.
I thought the kitchen help were mostly unskilled idiots, you could count on someone hiding a 5 gal of bad stock in the walk in with no date or label.
The chef's are usually very professional with hard working sous chefs but for me it tended to go downhill below them.
I was pastry chef, the crew were without professional training but called themselves chefs, when they did hire a good worker we both quit and opened our business together.
have an adventure , just don't get stuck.
Cheers