I am a student majoring in Culinary Arts and Hospitality. I received an assignment where I have to interview an experienced worker in the hospitality industry. If you would be willing to answer my interview questions and reply to this, that would be greatly appreciated. If you could help, I would need the responses asap.
How long have you been in the industry?
What was your first job?
What motivates you?
What are your long-term goals?
How do I get started?
What do you like about your job?
What do you dislike about your job?
How many hours per week do you work? How does that average amongst other workers in the industry?
On average, how many employees are working the kitchen at once?
What advice would you give to someone starting out in the restaurant business?
What is the style of your restaurant/establishment? (leisure, business, industrial, institutional)
What's the busiest season? Why?
What's the busiest day of the week? Why?
Is there a dedicated website? How does it work with the functionality of the restaurant?
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How long have you been in the industry? ----- I first went to a vocational program that was offered in my highschool, the culinary program interested me, it was 1980.
What was your first job?---- I was a line cook at a historic hotel in a tourist town on eastern long island.
What motivates you?----waitresses, free alcohol, the festive environment, but above all & all kidding aside, it is the fact that it comes naturally to me, i mean when i go on vacation it is to cook at a rainbow gathering, or to cook for the musicians at magnolia fest & springfest, or for kidz at a camp out, i just cook.
What are your long-term goals?----- To someday find a job with some benifits, maybe a better wage as well. The biggest misconception is that you make alot of money.
How do I get started?-------Try getting into a place that is fine dineing, explaine to the chef you are going to school, and that you would like to get some experience in fine dineing, that is the most challenging of cullinary environments, i recomend the "GreenBriar" resort in west virginia, do a search on google, they have a program there, they do alot of show work, the cost of liveing is very low, so an apartment in white sulpher springs is like $350 a month, but you pay up north prices for weed , regs @ 60 a 1/4
On that note, they do a hair test, so no ganja for 3 months before the test
What do you like about your job?----it's on the beach, on an island, in south west florida, some call it paradise, others say it is the place jimmy buffet songs are pened for.
What do you dislike about your job?----I resent that servers make so much more than chefs, i mean we had to go to school, pass all the shit, know all that shit, & servers make 2 to 3 times what we make, just for delivering the food to the table.
How many hours per week do you work? How does that average amongst other workers in the industry?-----well it is seasonal, so in season i work 10 to 12 hours a day, right now after a hurricane i work 4 to 5 hours, but i don't work on the line, so when i am done i can't milk it out to 8 hours usually
On average, how many employees are working the kitchen at once?--------depends on the time of year & time of day, from 3 to like 8 maybe where i work now.
What advice would you give to someone starting out in the restaurant business?-----switch your major to business & become management, alot more money, you won't ride a bicycle to work.
What is the style of your restaurant/establishment? (leisure, business, industrial, institutional)-----casual place on an island where millionares come to slum it at the lil place on the beach & pay 35 bucks for an entre.
What's the busiest season? Why?-------winter time, cuz it's florida, but i grew up on long island in new york, so it was once summer season.
What's the busiest day of the week? Why?-------wed, all you can eat shrimp.
Is there a dedicated website? How does it work with the functionality of the restaurant?---i don't think so.
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