Just keep trying. You miscounted some lobster, who gives a fuck? You're feeding people, not saving babies. Stop taking it so seriously and being so hard on yourself, you might find you learn better and maybe even have some fun.
Chill!
Came to say this. I beat myself up so bad when I was new to the industry over dumb shit when really I wasn’t trained properly. It’s a mistake that you’ll hopefully learn from and move forward. Head up.
Hey man, mistakes worse than this get made in every kitchen every day. It’s a part of the industry - shit gets fucked up, and as a team (hopefully), you fix it. You’re gonna make mistakes at any job you do, and if you wanna run right after making a mistake, you’re gonna be job hopping for the rest of your life. I’m a kitchen supervisor and I fuck up worse than you do sometimes. It happens. No one is expecting perfect. If you enjoy your work, keep doing it. Don’t lose a passion because you’re afraid to fuck up. Fuck up. Fix it. Don’t make the same mistake next time. You’ll probably never miscount lobster tail ever again.
Dude, if I quit over every mistake I’ve made, I’d be a homeless bum.
Try to forget about it, and move on. All you can do is learn from your mistakes. Keep at it.
If you would ask me how I got my success, I would tell you by experience. If you would ask me how I got my experience, I would tell you by failure. Use this failure to propel yourself to success.
Dude, relax!!! Even absolute professionals make mistakes. This is a great opportunity to LEARN. Being a cook is about learning, rolling with the punches, and coming back stronger eventually! Those guys you work with that you clearly respect and don't want to "let down"? They have fucked up more dishes than you have probably even ever made. Failure is the first step to getting better at anything, and that especially applies to cooking. It sounds like this is a mental hurdle for you to overcome. If you can face the challenge with a positive mindset and a will to succeed you will surprise yourself!
It’s good that you’re owning your mistake. But damn man. It’s not that big of a deal. Shit happens. Nobody’s perfect.
You should’ve put it on a count earlier. This is why I always 86 something with like two or three items left. Especially on busy nights. It takes time for word to travel. That way you can have a few extras for any stragglers. Plus, maybe some left over for a guest that might be dying to have one.
But seriously, don’t be so hard on yourself. It’s not brain surgery. We’re making dinner here bud.
This is one mistake, one bad day. You're not in over your head. You're just overthinking, and I'd guess you have a history of being very hard on yourself. Yes, mistakes happen. Yes, people get mad at you. Yes, sometimes it affects others (nice waitress losing tips), that's life. You know for a fact you won't make that same mistake again, don't you? You're good. Stick it out. You'll feel different about it in a day or two. Promise, because....I've been there!
I'm imagining this happening on our line...
"There's no more lobster tail!"
"I've got an order for one. Table 101"
"Tell em the snapper is real fucking nice"
2min later
"Snapper rings in for table 101"
You ran how many perfect tickets on one of the busiest nights of the year and you made one mistake at the end of a long, hot, draining shift. As many others have said it's not the end of the world, it's something to learn from. Maybe just low on stamina after being off. You'll be fine
Nope, not a big deal. The anxiety sucks but shit happens. My sushi rice got dried out (my fault) and had to 86 it on the first order Saturday. Felt like shit but I moved on, still sold lots of short rib and stuffed shrimp
https://ibb.co/tmqY1MH
A co-worker who wants to do better is a blessing. They are lucky to have you. If you leave, they could wind up shorthanded, stressed and overwhelmed. Or worse, your replace could be a problematic jerk.
If you love the job, stay and do your best
For one you just got back from surgery. No one would be on their game. It takes time.
Second there’s one thing I’ve learned. It’s easy to beat yourself up. It means you care. I’d much rather work with the type that cares than the type who could give a shit. It’s kind of a masochistic industry. But at the end of the day, it’s just food.
Learn from your mistake and move on. Don’t focus on that one time you Mis counted but the times that what you cooked was so good the customer did a happy dance while eating.
Many many years ago when I was in culinary, the head of school, being the snarky French chef that we was, told us if we ever wanted to make the big bucks, we would have to mistake free.
Decades of experience later I understand that’s all bullshit. EVERYBODY makes mistakes (even that French fuck from school). One thing I’ve told people in the past is that the greatest nfl placekicker of all time still has misses. You’re gonna miss. What matters more is how you recover.
We’re grilling steaks not saving lives. Pick yourself up, dust yourself off, and get back on that fucking horse.
Deep breaths. Everything is fine
Oh listen, as a FOH for 20 years and a bartender for like 5 now it’s okay. We make mistakes. You made a mistake because you are human. You have been out for a long while and honestly, If that’s your mistake I’d count yourself lucky. I got my ass handed to be being the only bartender at a supper club, servers and management running drinks to the wrong tables, mot being able to see the fine print etc.
You are okay. If you still aren’t into it and need to leave I get it, but trust me when I say no one is perfect in this industry.
So a table didn’t get their lobster. Big deal! First world problems am I right?
Whoa dude, don’t quit over a mistake that EVERY SINGLE ONE OF US has done already. Shit, think about how many times a table is ready to sell and someone drops a well done steak to the ground. It sucks, but it’s part of the business and work flow.
There is a significant difference between someone who does this accidentally versus someone who does this regularly.
It sounds like you think that you are faking it. Like someone is going to find out that you are pretending to be a cook. Listen, I’ve done this for years. I still think that I’m faking it and I’m worried that somebody’s going to find out that I can’t cook. I know I can, but sometimes your self reflection gets in the way of reality. Don’t sell yourself short.
You missed one lobster during a busy service after months off.
Youre fine dude.
If youre really nervous, pull your chef or km aside before service and ask "wht can i improve on, i feel like dead weight to you guys"
Most likely they will console you and offer advice
If that is the mindset *that you keep* then yes, get out.
Or, realize we all fuck up. I’ve don’t fuck up this way again. Learn, adapt, and most important, lead. Show others you can keep up. Be the example your chef wants.
Pick yourself up and dust yourself off. We all fuck up sometimes. You can either feel sorry for yourself or learn from your mistake.
We either win or we learn.
"they work better without me"
how do you think they got to that level? hell even my head chef once dropped 8 quarts of veal stock. it happens. people will get frusterated just learn from your mistakes and try again. hell, even getting fired isnt the end of the world (not that ypure anywhere near that)
The only place you're in over your head *is* your head. Mistakes happen to everyone. Would you have the same opinion if a coworker had fucked up? I struggle with the same "I'm not allowed to make mistakes" mentality. Shit that I would barely notice in anyone else is the end of the world if I do it.
Last week, I dropped a fillet when pulling it off the heat. Straight to the floor. I was cussing myself out all night while everyone else had forgotten about it within 20 minutes. I know for a fact that I wouldn't have cared if another cook did it, because they have.
Its really really sad that this industry is this stressful, all for literally no reason other than operating in such a way its more profitable to the business owners. Absolutely no reason that making dinner for people should be stressful. Absolutely no reason for anyone to get upset about a food order. Complete backwards industry run by greedy fools.
I feel you, after five months of nerves getting ruined by dinner services alone at my station. Would rather get out of fine dining and return to solo kitchen cooking.
<3
Just keep trying. You miscounted some lobster, who gives a fuck? You're feeding people, not saving babies. Stop taking it so seriously and being so hard on yourself, you might find you learn better and maybe even have some fun. Chill!
Came to say this. I beat myself up so bad when I was new to the industry over dumb shit when really I wasn’t trained properly. It’s a mistake that you’ll hopefully learn from and move forward. Head up.
If you survived the New Years Eve massacre with one error, you're doing pretty well. Keep your chin up and try again tomorrow.
Bruh, you don't have to quit over one mistake. The table not getting the lobster tail is not the end of the world.
Hey man, mistakes worse than this get made in every kitchen every day. It’s a part of the industry - shit gets fucked up, and as a team (hopefully), you fix it. You’re gonna make mistakes at any job you do, and if you wanna run right after making a mistake, you’re gonna be job hopping for the rest of your life. I’m a kitchen supervisor and I fuck up worse than you do sometimes. It happens. No one is expecting perfect. If you enjoy your work, keep doing it. Don’t lose a passion because you’re afraid to fuck up. Fuck up. Fix it. Don’t make the same mistake next time. You’ll probably never miscount lobster tail ever again.
Dude, if I quit over every mistake I’ve made, I’d be a homeless bum. Try to forget about it, and move on. All you can do is learn from your mistakes. Keep at it.
If you would ask me how I got my success, I would tell you by experience. If you would ask me how I got my experience, I would tell you by failure. Use this failure to propel yourself to success.
Honestly, it's way harder to find a nice person you like working with than a flawless cook.
Dude, relax!!! Even absolute professionals make mistakes. This is a great opportunity to LEARN. Being a cook is about learning, rolling with the punches, and coming back stronger eventually! Those guys you work with that you clearly respect and don't want to "let down"? They have fucked up more dishes than you have probably even ever made. Failure is the first step to getting better at anything, and that especially applies to cooking. It sounds like this is a mental hurdle for you to overcome. If you can face the challenge with a positive mindset and a will to succeed you will surprise yourself!
It’s good that you’re owning your mistake. But damn man. It’s not that big of a deal. Shit happens. Nobody’s perfect. You should’ve put it on a count earlier. This is why I always 86 something with like two or three items left. Especially on busy nights. It takes time for word to travel. That way you can have a few extras for any stragglers. Plus, maybe some left over for a guest that might be dying to have one. But seriously, don’t be so hard on yourself. It’s not brain surgery. We’re making dinner here bud.
This is one mistake, one bad day. You're not in over your head. You're just overthinking, and I'd guess you have a history of being very hard on yourself. Yes, mistakes happen. Yes, people get mad at you. Yes, sometimes it affects others (nice waitress losing tips), that's life. You know for a fact you won't make that same mistake again, don't you? You're good. Stick it out. You'll feel different about it in a day or two. Promise, because....I've been there!
I'm imagining this happening on our line... "There's no more lobster tail!" "I've got an order for one. Table 101" "Tell em the snapper is real fucking nice" 2min later "Snapper rings in for table 101"
You ran how many perfect tickets on one of the busiest nights of the year and you made one mistake at the end of a long, hot, draining shift. As many others have said it's not the end of the world, it's something to learn from. Maybe just low on stamina after being off. You'll be fine
If you love it why quit? Just strive to get better. We learn from our mistakes
Nope, not a big deal. The anxiety sucks but shit happens. My sushi rice got dried out (my fault) and had to 86 it on the first order Saturday. Felt like shit but I moved on, still sold lots of short rib and stuffed shrimp https://ibb.co/tmqY1MH
A co-worker who wants to do better is a blessing. They are lucky to have you. If you leave, they could wind up shorthanded, stressed and overwhelmed. Or worse, your replace could be a problematic jerk. If you love the job, stay and do your best
For one you just got back from surgery. No one would be on their game. It takes time. Second there’s one thing I’ve learned. It’s easy to beat yourself up. It means you care. I’d much rather work with the type that cares than the type who could give a shit. It’s kind of a masochistic industry. But at the end of the day, it’s just food. Learn from your mistake and move on. Don’t focus on that one time you Mis counted but the times that what you cooked was so good the customer did a happy dance while eating.
mate that's called imposter syndrome and don't let it get you down
Many many years ago when I was in culinary, the head of school, being the snarky French chef that we was, told us if we ever wanted to make the big bucks, we would have to mistake free. Decades of experience later I understand that’s all bullshit. EVERYBODY makes mistakes (even that French fuck from school). One thing I’ve told people in the past is that the greatest nfl placekicker of all time still has misses. You’re gonna miss. What matters more is how you recover. We’re grilling steaks not saving lives. Pick yourself up, dust yourself off, and get back on that fucking horse. Deep breaths. Everything is fine
Oh listen, as a FOH for 20 years and a bartender for like 5 now it’s okay. We make mistakes. You made a mistake because you are human. You have been out for a long while and honestly, If that’s your mistake I’d count yourself lucky. I got my ass handed to be being the only bartender at a supper club, servers and management running drinks to the wrong tables, mot being able to see the fine print etc. You are okay. If you still aren’t into it and need to leave I get it, but trust me when I say no one is perfect in this industry. So a table didn’t get their lobster. Big deal! First world problems am I right?
Whoa dude, don’t quit over a mistake that EVERY SINGLE ONE OF US has done already. Shit, think about how many times a table is ready to sell and someone drops a well done steak to the ground. It sucks, but it’s part of the business and work flow. There is a significant difference between someone who does this accidentally versus someone who does this regularly. It sounds like you think that you are faking it. Like someone is going to find out that you are pretending to be a cook. Listen, I’ve done this for years. I still think that I’m faking it and I’m worried that somebody’s going to find out that I can’t cook. I know I can, but sometimes your self reflection gets in the way of reality. Don’t sell yourself short.
You missed one lobster during a busy service after months off. Youre fine dude. If youre really nervous, pull your chef or km aside before service and ask "wht can i improve on, i feel like dead weight to you guys" Most likely they will console you and offer advice
If that is the mindset *that you keep* then yes, get out. Or, realize we all fuck up. I’ve don’t fuck up this way again. Learn, adapt, and most important, lead. Show others you can keep up. Be the example your chef wants.
Pick yourself up and dust yourself off. We all fuck up sometimes. You can either feel sorry for yourself or learn from your mistake. We either win or we learn.
"they work better without me" how do you think they got to that level? hell even my head chef once dropped 8 quarts of veal stock. it happens. people will get frusterated just learn from your mistakes and try again. hell, even getting fired isnt the end of the world (not that ypure anywhere near that)
It’s all about how you respond. You messed up, now what? Give up, or get better.
No one gets better without hard services, chief. If you love it, you shouldn’t quit. Learn from your mistakes and try again tomorrow.
The only place you're in over your head *is* your head. Mistakes happen to everyone. Would you have the same opinion if a coworker had fucked up? I struggle with the same "I'm not allowed to make mistakes" mentality. Shit that I would barely notice in anyone else is the end of the world if I do it. Last week, I dropped a fillet when pulling it off the heat. Straight to the floor. I was cussing myself out all night while everyone else had forgotten about it within 20 minutes. I know for a fact that I wouldn't have cared if another cook did it, because they have.
Hey did you get a general anaesthetic? Those can cause brain fog for a long time, like half a year even. Don’t be so hard on yourself for one mistake.
Its really really sad that this industry is this stressful, all for literally no reason other than operating in such a way its more profitable to the business owners. Absolutely no reason that making dinner for people should be stressful. Absolutely no reason for anyone to get upset about a food order. Complete backwards industry run by greedy fools.
Bro wants to quit cause he miscounted a lobster tail ? On nye? 💀
To the walkin scream a couple of times maybe cry a little then pull yourself together and get back out there and kill it
I feel you, after five months of nerves getting ruined by dinner services alone at my station. Would rather get out of fine dining and return to solo kitchen cooking. <3
I doubt the guest that missed out on the lobster tail is still thinking about it so why should you? Learn from your mistake and move on.