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What type of work environment?

What type of work environment do you have to deal with?

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Subject: Career question for you

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Paul’s Answer

Fredrick,
As some of the others stated, it will depend on what aspect of the business you work in. Healthcare, for example, is open 7 days a week, 365 days a year so weekends and holidays are definite possibilities that you can work. Some staff start as early as 4:30 in the morning and some may start at 10 am. Other avenues like restaurants can have you working till 1-2 am in the morning, due to clean up and shutting down your station. Teamwork not only depends on the staff but the leader of the kitchen who sets the tone.
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Dr. Raja’s Answer

it depends on the place you’re working in , kind of patients too .
like some environments are friendly and a team work ,some they give you tension and stress of income .
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Garth’s Answer

I've written about this here: https://pos.toasttab.com/blog/on-the-line/what-to-expect-when-working-in-a-restaurant

To sum that article up--Kitchens vary a great deal based on the people running that space. They range from super supportive and collegial to letting you make mistakes to learn. Both of those are fine--just know which suits you best. The days of screaming and raging chefs are almost gone. That doesn't work.

The things that won't change are:
-Temperature: Sometimes a kitchen is cold. Most of the time it's really hot.
-Stress: There's rarely enough time to prepare and there's always a customer waiting.
-Odd Schedules: You will work earlier or later than a typical work day. And, you'll be working weekends and holidays.
-Teamwork: Kitchens foster deeper relationships than other jobs. The friendships forged in that heat and stress are strong.

I hope this helps!

Garth recommends the following next steps:

Take a part-time job in a kitchen. Or, ask to work a shift in one of your favorite restaurants.
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Marsha’s Answer

Hi Frederik, I like your question. What type of work environment do you have to deal with?

All depend, What you want to for your professional career.

It all depends on the type of restaurant or area you decide to develop.

In my experience, the higher the restaurant is, stronger the abuse can be. More pressures to perfection.

Restaurants that seek glory, change the culinary world can be demanding and in that demand for perfection there will be verbal abuse, even physical, but it all depends on the chef who controls the restaurant. He is the one who sets the tone for the work and the atmosphere that is created. Thus, as respect for work and mental health standards. (check the suicide rate in high-end listed restaurants)

On the other hand, restaurants that maintain fixed menus can be quieter, a bit easy to work, with more stable working hours. Some less verbal abuse. The key is the type of chef who manages the squat and the sous chefs who supervise the shifts.

Some time fell like school with all the groups that can be form. Is just natural, the guys of the hot kitchen boys, the pastry girls, and so on. The affinity.

I hope what I tell you help in your making decision.

Chef Marsha
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