THE CHRONICLER OF THE KITCHEN Winter 2008
Mike Campbell
YULETIDE
It’s time for Christmas cheer, the malls have been decorated since Halloween, carols are being played on the radio, and there is a chill in the air. People are looking forward to friendly gatherings, and toasting well-met fellows hail. Bright twinkling lights are on exhibition inside and outside of homes. “Santa” is on the corner ringing a bell seeking help for the less fortunate. The “air” is indeed different at this time of year. At work, the staff looks forward to the office party. Who will make a fool of themselves this year? If you work in a kitchen, the answer is no one.
Do kitchen staffs possess such iron wills and stern moral fiber that they would never disgrace themselves? Hardly! It’s just that most kitchens do not have office parties and exhaust fans sometimes remove this festive ‘air”. Workdays lengthen, tempers shorten, muscles are sore, joints ache and the workload never ends. It ain’t over till the Fat Lady sings and she ain’t singing till next year.
Paaaarrrttaay! This collegiate expression has a different meaning in a professional kitchen. It means you have a lot of work to do in a short amount of time and as soon as you finish one party, you start another.
You start to work a lot of half days, that’s twelve hours not four. We no longer have to deal with the summer heat and the overtime pay is great but you have no time to spend it. You come early and stay late. There is usually a party every day, and most weekends have two or three.
Sometimes the grind gets to you and you think: if I can just get through today, tomorrow will be alright. But the trouble is “today” started before Thanksgiving and won’t end until after New Year’s Day!
This is the situation in a hotel or restaurant environment, it is not what caterers do. What those people do is insane. Think of throwing a dinner party at your home, now double or triple the number of guests, do it two or three times a day, and do it every day for six weeks. And don’t forget all the food and equipment must be delivered to the site and returned home.
OK, so you know you will be busy from the middle of November to early January, how will you deal with it? Most Christians want Christmas Day off to celebrate religiously and or with family and friends. It can be a time of “good will towards men”, but is it?
THIS IS NOT THE TIME TO SHOW FAVORITISM. If the “Chef’s pet” is given off while others work, the attitude and chemistry can disappear in an instant. Staff won’t retaliate overtly but will screw management subtlely.
Some clubs are closed but hotels are open. Do you request days off a year in advance, use seniority, call in sick, or just deal with it? Some managers will share the pain. This method gets everyone off one of the following; Thanksgiving, Christmas Eve, Christmas day, the day after Christmas, New Year’s Eve, or New Years day. I have found this “sharing the pain” method to be the fairest. But be on guard when you are offered Thanksgiving day off. This is generally a very busy day and being off usually means you are being set up to work Christmas.
I experienced this first hand. I was wondering why I was off Thanksgiving and I found out when I was scheduled to work, Christmas Eve, Christmas day, and the day after. Needless to say, the pleasure was not worth the pain.
I have also experienced non-Christians volunteering to work Christmas. This is a kindness to co-workers, shows a team attitude, and makes a difficult situation much easier for everyone.
And what is your reward for all this? You get one (1) day off, before you start all over again. The New Year is only one week away!
Most cooks truly enjoy their work and this attitude helps at this time of year. Perfection comes from repetition and we get plenty of repetition at the end of a year.
Christmas time may be difficult for non-Christians but the message of peace and love is timeless and universal.
Merry Christmas!
I owe, I owe, its off to work I go.
Into THE CAULDRON!
Is tuisce deoch na sceal
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