Learning to take constructive criticism

One thing in working in this field, I had to learn and still work on my listening skills. Some may say it's an easy task, but beware! Its easy to look someone in the face and hear what they have to say. But taking that information in, to learn and gain knowledge and apply it in your skills takes patience and awareness. Sometimes the chef will yell. Some ppl will automatically take that yelling as an offensive way of communication. But really, you have to get pass the tone and listen to the words. Usually if the chef is in this emotional state, its should send off a red light in your head saying...alert alert..important information coming ahead. Its just like if a lil kid who doesn't know, suddenly runs into the street, your first reaction would be to yell out of shock and say, "don't you ever do that again!", because you were in panic mode. Same thing here, some chefs are really dedicated to their work, and the passion will show. Now, the NO NOs in my book would be usually the offensive name calling, but some kitchens have no prob with this, as long as both parties are on the same level on what's appropriate or not. Work in the kitchen, is very intensive and filled with all personalities, its a great place to learn how to deal with all kind of ppl. How ironic, but its funny when you hear a lot of cooks say,"I work in the kitchen because I don't want to interact with the guest outside.
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