Pet Peeves in the Kitchen?

Yeah I have a few.

Not saying BEHIND or something and just appearing like a Ninja out of the blue.
Everyone hates that, that was an easy one.

When someone says "Do you know how much we are charging for this?":
Yes I know how much we are charging but if you want more of product X on the plate...SAY THAT

Waiters that cant remember the basics of a dish.
I know I work with the food all day. Prep, Cook, Plate. I have to know what is in it. Waiters should have SOME grasp on the contents of dishes enough to not KILL someone in the dining room.

Shitty leaves from a previous cook.
It amazes me that the ones that most frequently complain about YOU not leaving the station very nice are the ones that leave you FLAT to start your day. To open the fridge only to RESTOCK everything, prep I am ok with, but if you can take your ass to the walk in and bring up what we have left so you can start the day....you are a dirt bag. The exception being that YOU are the person working that station the next day. You can always be a jerk to yourself.

There is SOOOO many. I really just wanted to write a little something and the state my head is in right now...this is all I got.

Do it and do it CHEAP!

This my friends is going to blow your minds.

Knives are cheap.
Yep, cheap.
OK, I am aware that some triple folded steel Japanese number is going to cost you out the wazzo....but come on!

Back to saving you some cash.

I am assuming most of the people that read my ramblings are home cooks and not in a kitchen everyday knocking out culinary masterpieces. So with that established I wanted to give you a little pointer so you can have a sharp knife and not have to kill your credit card.

Here she is. The Dexter 8 inch chefs' knife.



It is sharp right out of the box and after abusing it for 2 weeks at M. Wells it can still slice a tomato like a charm. It is the perfect length for most task and heavy enough to do the job but light enough to not tire yourself out. Once it starts to dull a little it then becomes a lesson in sharpening that you don't have to be afraid of. You kill the edge on a $200 knife and you are going to kick yourself, ruin this one and you just keep going until it is right.

No, it is not better than that fancy shit you HAD to buy at Crate and Barrel but you can buy 10 of these for what you pay for a Wustoff or other name brand guy. $14-20 is all that this little wonder costs. Now, here is the scary part. You have to head to a restaurant supply store or maybe find it online. I say scary only because you will end up buying alot more once you see all the cool toys laying around.

So get out there and start cutting stuff up....for cheaper!