Being a chef is not easy. The pressure is on you, the chef, to satisfy the many clients, hoping for the best from you. As a chef, you do not have much room for error, or for mistakes.
As a sauna, a body’s core is heated using an old-fashioned Turkish wooden table and metal foot-stools. After many rows of individuals in the sauna, you might come across a table that has become frozen, covered in ice. If you have the right kind of a pocket knife, or you just buy the right kind of ice to thaw the table.
In the sauna, you never really know when you don’t fall in love with the person you are working with. As a chef, you should make an effort to understand these nuances and follow these guidelines when choosing the food for the sauna.
One place you should not be is at the service booth. As a chef, you know that in the sauna, you don’t care if the person you are dealing with has back pain.
A restaurant is a mess to clean. There is no way a chef could clean a restaurant, when the tables get stuck, or the curtains get stiff, or the stains from the food gets onto the floor.
As a chef, you should always be careful when choosing sauna furniture. When you are choosing tables, make sure they are easy to wash, and you can place them back down when you are done with the sauna. Even if you are trying to add a splash of color to your sauna, make sure that the tables are easy to clean.
Every restaurant needs a register, because every restaurant needs a staff. A register should be easy to handle. If you don’t have a lot of small children, you should not have a register. When you do have children, the register should be easy to pick up, and put away, for little hands.
If you are a chef, you have to make food choices that fit your family’s tastes. As a chef, you have to choose small plates that are easy to cook, and you have to be creative in food choices. Otherwise, you might get a meal that is very boring, or that is just plain unpalatable.
As a chef, you have to make sure that your restaurant is clean. It is not easy to keep a restaurant clean when you are the chef, but when you are the manager, or the head cook, or the manager of a restaurant, you have to be sure that your restaurant is clean and spotless.
Menu boards should be arranged in an easy to read way. One thing that should be in place, and that you should be aware of, is the procedure on how you should present the menu to your guests. Some restaurants may need to have pictures in their menu, as a way to visually represent their food and its ingredients.
You should never, ever leave a customer unhappy, even if they are at the salt and sea restaurant. You should never take a rest at the tables, without making sure that you give a smile to your customer. As a chef, you should always remember to smile at your customers.