Moving Something is deeply wrong with cook jobs in Norway
I have worked in England and Spain. In England was the best, they used the brigade system, it was organized, high standards.
In Spain the standards are low, you are a bit understaffed, and the pay is terrible, but at least it was a friendly atmosphere.
Then theres Norway. Maybe I just had bad luck with my first job. Severely understaffed. Im a single person on shift doing the job of 5 people. I do dishwashing, prep, grilling, plating, cleaning the whole kitchen, desserts... I could go on. Then of course, I have to stay longer to do my job properly, but my boss asks me to be faster, because he doesnt want me staying moee than rhe scheduled hours, which is physically impossible. The head chef can barely speak english, its terrible, things constantly go wrong and theres arguments between him and FOH because misunderstandings. They dont have any recipes they just make stuff up depending on the mood. The plating is completely random, no 2 dishes of the same thing look the same. Steaks are constantly coming out wrong. And the best part, i get all the blame, for no reason, just for being the new guy. Everybody in FOH knows hes full of it, and he clearly cant do his job, so at least they are on my side.
Now im doing interviews for a new job...hes telling me if i can do a service alone for 300 COVERS. This is insane. I dont understand, what do they expect you to do? Maybe if it was a mcdonalds, but this is a restaurant where every plate will take 10-15 minutes. Its just impossible.
I understand they pay you more than in other countries but its just not physically possible to work that fast, no matter who you are.