Line Cook Advice

Q: What do you wish you knew about your job when you first started out?

Line Cook in Buffalo:
"Dedicate."
Work hard never give up and dont come in if you dont wanna be here.

Line Cook in Las Vegas:
"Come to work ready to learn."
Sometimes as a cook you need to know when to keep your head down and cook. Not every situation warrants a reaction, but if you come to work with a good attitude and a desire to learn you will be OK.

Line Cook in Gainesville:
Listen listen listen. Watch watch watch then do do do.

Line Cook in Lincoln:
Don't worry about ticket times. Take it all one order at a time.

Line Cook in Pueblo:
"That working side by side with owners would add different dy."
Watch, listen, and learn. Do not be afraid to mess up. Learn from mistakes.

Line Cook in Wyandotte:
"What to expect as a Line Cook."
Every kitchen is a different animal. When you start new somewhere as a Line Cook, you will work from the bottom up. It's best to be well rounded and embrace each station equally. It's fast paced and high stressed. Concentration, focus and teamwork is key. Many station progressions in most kitchens as a Line Cook work in this order over time: Fry Cook, Flat Top, Char Grill, Sauté, and Window.

Line Cook in State College:
"Tired of babbysitting college kids."
Be prepared to work/leave your phone in your car or preferably at home.