The other day the chef asked a dude if he wanted to grab a break and he was like 'a second one?!' I take 2 every shift even if it's 5 hours and have since I started. One before the rush and one after, it's fine and even encouraged cause it's just kinda better if people take a breather and get out the kitchen for a bit. I would be fucking awful at my job without that, that's 15 minutes where I can smoke a smoke (and a joint) and plan out my next 2 hours in peace, after I brought it up he made it mandatory to take breaks when the law says you're entitled to at least, which is 15 minutes paid every 3 hours and then to just take time for yourself whenever you can plz outside of that, eat a meal, shoot the shit a little cause if we have time to talk were on closer pages when shit hits the fan, we're on the pre holiday downswing and it's best to fucking enjoy it while it last cause you'll miss it when we're packed to the gills. I think it's partially cause the chef and I are the two their with over a decade in kitchens. Cooking is war and an old campaigner knows to get shut eye when the guns fall silent for a bit.
The other day the chef asked a dude if he wanted to grab a break and he was like 'a second one?!' I take 2 every shift even if it's 5 hours and have since I started. One before the rush and one after, it's fine and even encouraged cause it's just kinda better if people take a breather and get out the kitchen for a bit. I would be fucking awful at my job without that, that's 15 minutes where I can smoke a smoke (and a joint) and plan out my next 2 hours in peace, after I brought it up he made it mandatory to take breaks when the law says you're entitled to at least, which is 15 minutes paid every 3 hours and then to just take time for yourself whenever you can plz outside of that, eat a meal, shoot the shit a little cause if we have time to talk were on closer pages when shit hits the fan, we're on the pre holiday downswing and it's best to fucking enjoy it while it last cause you'll miss it when we're packed to the gills. I think it's partially cause the chef and I are the two their with over a decade in kitchens. Cooking is war and an old campaigner knows to get shut eye when the guns fall silent for a bit.