Feb. 28, 2009 4:10 am
Updated: May 8, 2009 5:45 pm
I'm glad February is over. Snow, mud,a little sun here & there, one cool rainbow, more mud, more snow. Highlight of the month was watching our greenhouse take flight & try to make an escape. It still lies motionless in the field East of our house. The lack of sun & being outdoors makes me get a little grumpy, which in turn makes my hairnet ladies more irritable than usual. "If momma ain't happy, nobody's happy." February should be banned from the calender. Lets just skip on to March where we have a little sunlight at the end of the tunnel.
On a brighter note, I implemented a restaurant style menu at one of my hospitals which has been well received. Instead of our patients having no choice in their meals, they now have 24 entrees/sandwiches to choose from for lunch & dinner. We now serve chicken Caesar salads, roasted chicken, pulled pork roast, & spaghetti w/meatballs along with the standard sandwich fare. I'm still fairly new there, so the ladies still don't quite know how to take a man in the kitchen, but most have figured out that I seem to know what I'm doing - although they are pretty smart. I had ordered a new salad bar that showed up yesterday & the first comment I got was "WHO do you expect is going to clean THAT thing?" I responded "this is the latest & greatest salad bar - it's self cleaning by whomever makes sarcastic comments in the kitchen." Well seasoned managers have a wide array of these comments. One of my favorites is finding someone sitting on a counter - "counters are for glasses not asses." A classic restaurant snippit.
The number one rule of any manager in foodservice is "always stay one step ahead of your staff." Always have an immediate answer, or they will gladly run over you. I'm taking the family to Fort Myers Florida for break - if anyone knows of any good eateries/things not to miss (especially to keep teen boys busy, other that watching the landscape of skin at the beach), please forward me your suggestions.
Be thankful for those who have sense & aren't afraid to use it.
The Hospital Foodie