umad?
if some come pay me

The one in Ottawa? Nice museum

the place is beautiful...

probably leaving to go to a small italian restaurant voted top 3 italian food in ottawa

I work at a golf course doing special events (weddings, tournaments, etc.)


I serve drinks, dishes, parking, etc. but no cooking. But i get to eat the chefs food she makes every time, its delicious

Sous Chef at a Bistro in New Orleans

I currently dont work and most of my jobs were in fast food but i'd love to go to culinary school.

I worked at Mcdonald's several times and have worked every position in the kitchen on day and night shift. I've worked at Dairy Queen and done every position other then manager on front and backline. I worked at a Taco John's/Godfather's Pizza. I was a manager at Rally's and done all the positions. Worked every position other then manager at Hardee's, including making fried chicken and made from scratch biscuits. Worked at Taco Bell a couple times, done every position including assistant manager and knew how to do everything in the store that the store manager knew. District manager wanted me to teach a class on doing truck orders but I never ended up doing em before I quit. Last job was at subway where I also did truck order and knew every job in the place.

When I worked at Taco Bell they paid for me to get ServSafe certified, it's lapsed since then though.

Idk if I could handle being on my feet long enough to work in a restaurant or kitchen anymore but I'd still love to go to culinary school.

This post was edited by toadboy on Aug 31 2011 12:21am

Work at a Mexican Restaurant food chain located in Southern California. We stay pretty busy throughout the week

We have normal food, enchiladas, carnitas, fajitas, albonduga soup, etc, not going to post the menu b/c it would be a little much.

I think Giovanni's is my favourite.

I've worked as a waitress, which was enjoyable but amazingly exhausting. The only type of food prep we did were Sundaes and occasionally helping to cut up veggies. I thought about taking courses to become a chef because it would be nice to learn the tricks/tips/methods, then discovered that I really enjoy computers and went that route instead

I manage a lil carry out restaurant. 2 tiny tables to eat at and that's it cuz we design it to be, order it then carry it the fck out.

Subs, fried chicken, pizza, a billion fried sides, salads, etc.

It's pretty om nom nom, we serve literally everything even mildly common except for roast beef, pastrami, and eggplant. (we sell too much steak and cheese to offer roast beef)

I work in an Italian restaurant, it is quite big.. holds around 150-200 people at once, there are also 4 other of the restaurants that the owners have.
we prep for all 4, the quality of food is quite high, everything comes in fresh every few days!
I work in the prep kitchen and i prepare everything for the brunch, cutting vegetable, prepping fruit and all kinds of other side dishes that are served
I also cook sometimes.. make things like calamari and scrambled eggs.