sucky things happen all days long today.

1. waffles were running low on the buffet table this morning, but there's only half an hour to closing time. I was told to refill to waffles, thus I went to the only lady chef in the kitchen to confirm on the amount of waffle to steam. I was told to cut 4 pieces of waffles. Without hestitation, I've took 4 pieces of Waffles, cut into quater each, with the total of 16 pieces of waffles. But! that wasn't what the chef wants, she wanted 4 pieces of waffle (cut), not literally 4 pieces of whole waffles. *jawdropped*. Got nagged.


2. I was told to do the 2nd half session of Live Station - Egg Station (means frying omelette, scrambles eggs in front of the guest). Every thing is cool and stead until the number of guest ordering increase. I forget to add oil when I am frying an omelette, everything stick to my pan. The order increase. Worst of all - my mind went BLANK! Despite such chaos, I manage to settle the whole situation, and pass the pan to my senior and i have to take a rest - serious headache after that. Pfft! But I'm seriously grateful towards the guest for being so generous and understanding.


3. met a seriously fucked up chef in the kitchen who totally looks like a drunkard and is riduculously fucked up. Bear in Mind. He is nobody in the kitchen, just got promoted. He walk around the kitchen ordering us. Fine with that. But his attitude sucks!


4. i was asked by the fucked up chef ( let's name him CB-Chef) if i know how to pack pasta. 180grams per serving. Half way through packing, he grabbed my packed pasta, and threw in on the weighing machine, seems to be like trying to find fault at me. BUT! I'm smart enough to have NO Mistakes!



5. after packing definitely I've got to keep them into the chiller (drawer). First in First Out [FIFO]. So I place all the old pasta in front and new pasta behind the old ones - like how I do in Charcoal. Then that CB-Chef, came by open the drawer and asked me to remove everything. was shocked at first and he asked me next - You know what's FIFO. I told him that what I was doing. He insisted me taking everything out and lay the new pasta at the base of the chiller (drawer), and stack the old one on top. I mean yeah, if you insist that way - tell me! So attitude! I got so pissed and refused to look at him and rolled my eyes on him. I mean seriously. Don't bring attitude to work.


6. i don't know why did i even choose that hotel to begin with. what with my mind then. Now I've got to live among some weird old folk who REFUSE to speak clearly and mumbling to themselves, while that CB-Chef mumbles like a drunkard. By the way, that CB-Chef is chosen ' as the employee for the months for freaky TWO days".

despite that stupid chef and all the chaos i've created today, I've got nice chefs, but they are sacarstic people, even the sous chef is WEIRD! Jaslynn can prove it!

to be honest - i do have the urge to withdraw from this HOTEL. It's killing my ego and hunger for learning.

" Don't expect me to know EVERYTHING when You didn't tell me ANYTHING! "

especially when it comes to working style and pattern.