JonD

Well, it's been said, but I'll say it again. Mojitos and daquiris. I've kinda developed my own version of mojito during the years, feel free to try it. 3 Lime wedges Muddle em up Put in some crushed ice A bunch of mint leaves 2 Teaspoons of light brown muscavado sugar Fill up the remaining glass with crushed ice 2 OZ of dark aged rum Fill remaining space with ginger ale Stir with a bar spoon

Wow, I had no idea those was called Swedish fish outside of sweden.

Yea, saw this documentary once about what was supposed to be the largest restaurant in the world, located in Bangkok. It had like 300 cooks. Looked crazy.

Haha, yea well, when we ran out of plates, we kinda didnt have a choice but to take a min or two to get more of em. Same as above, plates will run out sooner or later. And quite the efficient kitchen when it comes to working in it, kinda based the menu on the kitchen since one step too much in a dish could kill us a busy day. It's really something special though, it's something i love about the job, the stress factor. I like nothing more than being so deep in the weeds im only hanging on to them by the roots. Wish i could travel a bit though, try working in different countries, learning their way and so on.

First of all, let me introduce myself. I'm a chef in Sweden, I'm doing sort of a freelance thing, working a bunch of places at once, doing seasonal gigs and so on. A question that surfaces quite often is how it is to run a kitchen/restaurang in other countries. Is it really like the movies in the restaurants in the US? Are they really that well staffed? In Sweden we have among the highest employement taxes and fees in the world, just employing a dishwasher costs the employer about $0.4 USD a MINUTE, $24 USD an hour, with all taxes and fees included. This being while the employee gets a salary, after taxes, thats about $10 USD an hour. This is resulting in often understaffed restaurants, kitchens and bars. For example, I did a summer gig last summer at a popular seasonal restaurant. Average 300 plates a day, 3 cooks working, no dishwasher, 3 servers. The servers also ran a small vending kiosk with icecream, candy and some souvenirs on top of that. Looking forward to hearing about your kitchens!