cook

line cook

server

host/hostess

line cook/prep cook

De Dutch

My work day at DeDutch Panacock was like any other restraunt. I would open and get everything ready that need to be ready. By turning on the flat tops taht need to be hot for when the restraunt opened. Getting all the back up ready for when it started to get busy. On a busy day there was two line cooks. We would make sure taht all the prep was done. on slow days there was just the one line cook, so that one person would have to do prep, dishes, and cook for the incoming customers. 
Working here I learned how multi-task very well. I also learned how to make a panacock.. they are between a pancake and crepe. Cooking here helped me to be a more clean, quick, efficant cook. 
The co-workers i worked with in both front and back we very friendly and i really liked working with them very much. I enjoyed everything about this restraunt. The restraunt opened really early and closed early as well, whiched work out for me to spend more time with my family. 
The hardest part of the job at first was working alone.... But this became very easy after a few days of doing it and then i found that I enjoyed it better Because of the challenge it gave those days. Because i didnt know it was actually going to be a slow day or if it will pick up and that was the part i really enjoyed.

Typically, the line cook's job is to be able to cook all menu items as well as cover any other needed position.

Most days for cooks will require a lot of stamina and moving in between people or objects.

I learned how to multi-task and do ten things at once. 
I learned how to recover from a mistake and not crack down under pressure; the show must go on.

Management is: Non-existent. Terribly organized. Family-run; nepotism.

The workplace culture is above average. Most people get along and there is very little restaurant drama.

The hardest part of the job is maintaining the pace required to have a running restaurant. Cooks generally do not have the leisure of taking breaks (or at least the ones who have some pride). Minimum wage also increased a lot for certain positions, which means you'll be working 2-3 times as hard as a dishwasher, but making the same or less amount of money, depending on how fast they're willing to work.

The most enjoyable part of the job was the people I worked with.

A typical day at work involves ingredient prep and cooking for myself, with busy times and not so busy times.

I learned quite a lot about ingredient prep and cooking there.

Management when I started was great, however a new manager took over and things haven't been so good for me since.

In my restaurant my coworkers were very nice and always willing to teach me how to do something. They always help me to do things the right way.

Hardest part of the job is definitely multitasking. A meal has many components and each one has a different cooking time and handling techniques. Managing more than a few orders at a time can be a challenge for someone new to the industry.

The most enjoyable part of the job has to be knowing that you've worked hard to provide a nice meal for everyone in the restaurant despite all the stresses that come with it.

From working at DeDutch for over 3 years, I can tell you that it is the amazing customers and lovely staff that tended to the roots that I eventually grew while working there.  One needs to be self-managed and motivated in order to enjoy this work environment, which can be a downside but also a benefit.  The difficulty of this job came from inflexible scheduling as well as the need to put on a multitude of different hats; in this respect, one is never just a "server" at DeDutch, but also a hostess, busser, dishwasher, and sometimes even a kitchen helper.  However, while working in such a small location, you really learn to be a people person and your staff and regular customers become like a second family.

Dedutch has quality food and a caring staff who pride themselves on their quality. Front of house does try to not overwhelm kitchen when kitchen is on their own with frequent open counts and spacing bills out. Typical day was long, best get prep done right away bc you Will Not have time later. Management was great but I've heard that's changed since I left.
Worst part was the isolation, on line you can't hold a conversation with FOH bc the fans are too loud, and no music (the customers can hear so not allowed!) best were my coworkers, every single one a sweetheart and very very dear to my heart. I miss them every day. 

I would go in and wash tons of dishes, put them on a shelf and then put them back on line where the cooks could reach them. If I wasn't doing dishes, I was prepping or cleaning the kitchen. I also cleaned behind the stove a few times (which was a bummer but was still alright) and I took out the garbage for the kitchen as much as I could. I also maintained the dishwasher, emptying out the excess bin and cleaning it, making it good for the following day.

I love the job and everyone that works there. that was my first job and   i'm coming up to just about 3 years of working there. A typical day at De Dutch is super busy and filled with challenges that put me out of my comfort zone like the huge rush hours that happen there every weekend. it taught me a lot about giving great customer service and how to socialize with the customer to give them a really welcome experience.

The entire restaurant was run by servers, the kitchen had no representation at all. The menu was huge and convolutebebeing disrupted to the detriment of the majority of the customers in bill times and food quality. The kitchen just got routinely run over.

The people there are really nice and understanding. The food was pretty good and I would get a free meal a shift which was really nice. I was a line cook so it was stressful sometimes when you have big rushes and stuff like that but nothing too stressful. I didn't have a bad experience working at my local DeDutch at all which was mostly due to my coworkers.

What is the best part of working at the company?
none of it. that place sucks so bad

What is the most stressful part about working at the company?
all of it. i hate those guys. 

What is the work environment and culture like at the company?
stressful and underpayed. HATE DEDUTCH

What is a typical day like for you at the company?
crying in the bathroom and screaming in the freezer

Top Job Titles	Average salary
Cook 2 salaries reported	$19.00 per hour
Line cook 3 salaries reported	$39,904 per year
Server 7 salaries reported	$17.44 per hour
Host/hostess 3 salaries reported	$17.17 per hour
Line cook/prep cook 3 salaries reported	$19.50 per hour

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