There are only two kinds of employees that I've run across in 30 years. There are ones that get results, and ones that make excuses. If you're in that second camp, you're not going to like Dish.
Sentiment: NEGATIVE
I worked in 40 restaurants over a five-year period.
I got fired when I was a dishwasher at Denny's. That set me back a little bit. You don't realize how important dishwashers are until you do the job.
It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
I would try doing a dish 30 different ways.
I've had a ton of fast-food jobs - it changes your approach to human interaction forever.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
My training really was at the 'New York Times,' you know. When I got there, I was literally supposed to stay there for five weeks, and I got lucky like nobody, you know, like nobody's business.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
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