Posted On: 05/27/2014 6:57:12 PM
Post# of 56324
Re: fingermoney #26575
EXACTLY! I understand that some of us here are under a little
stress but recently some of the post as of late have me thinking,
some are speaking out of the sides of their necks.
Sorry in advance if I'm stepping on anyone's toes but please say
what you mean and mean what you say. In my industry time is
money and bullshit walks. I have on occasion have been known
to be a little curt and or sharp. As an Executive Chef we have the
reputation of being very direct and to the point. We rarely have
time to play footsies or have excuses. Our guest don't want to here them
and neither do I ... so I apologize to the board if I come across
a little abrasive at times. Most of the time our industry is time sensitive
and we're always racing against the clock. That's why most chefs don't
have time for BS. Get to the point with your integrity intact and move on.
Just received a prestigious 4 1/2 STARS from Tripadvisory for 2014
Service of Excellence. And achieved this, in less than two years of operation. A year an 8 Mo. to be exact. Unsolicited! It takes time
to build a brand. Ours is just around the corner. If you don't believe me
their are posters on this board that can corroborate my status.
Cheers!
JAX P.S. I know I'm not perfect but I strive for excellence each and every day. Just in case someone wants to point out my grammar. Lol.
stress but recently some of the post as of late have me thinking,
some are speaking out of the sides of their necks.
Sorry in advance if I'm stepping on anyone's toes but please say
what you mean and mean what you say. In my industry time is
money and bullshit walks. I have on occasion have been known
to be a little curt and or sharp. As an Executive Chef we have the
reputation of being very direct and to the point. We rarely have
time to play footsies or have excuses. Our guest don't want to here them
and neither do I ... so I apologize to the board if I come across
a little abrasive at times. Most of the time our industry is time sensitive
and we're always racing against the clock. That's why most chefs don't
have time for BS. Get to the point with your integrity intact and move on.
Just received a prestigious 4 1/2 STARS from Tripadvisory for 2014
Service of Excellence. And achieved this, in less than two years of operation. A year an 8 Mo. to be exact. Unsolicited! It takes time
to build a brand. Ours is just around the corner. If you don't believe me
their are posters on this board that can corroborate my status.
Cheers!
JAX P.S. I know I'm not perfect but I strive for excellence each and every day. Just in case someone wants to point out my grammar. Lol.
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