Dude I was training on the line first night was prom night every table roast chicken for the dude lobster for giirl finally the guy helping me came over and threw 20 lobsters and 20 in the oven
Brings back memories of me in high school. Worked at a restaurant and they used to literally throw the pans into the sink from 6 feet away. You'd have to move over when they they yelled. One time it hit me in the back because they yelled too late. Not fun.
Always love to see calm and confident prevail on expo over screaming and shouting. Robbie gotta put some pep in his step though! Much love from an American sous
Love watching this it’s crazy how the environment is different from kitchen to kitchen. I’m lead expo in a seafood restaurant we had about 1000 covers this past holiday weekend
My kitchen story is when I was 18 and cooking in a tourist area. It was a split kitchen between entrees and steamed seafood. At the beginning of the season, it was more steamed food. Then, it would tilt towards entrees in the last month. One night I had so many tickets 15-20 that my brain just shutdown. Was so overwhelmed that I didn't know how to attack the tickets. Owner (actually, his wife) had to come back and bail me out.
if I catch it right, that mac situation well highlights the wiggle room* us cooks have with accomidating BUSY services. to explain: chef was advising to have the macs out at room temp *just before service so as to cut down on cooking time. we do this kind of thing in kitchens a lot despite how it may seem against health code. there are windows were you have time…that, and the mac was getting cooked fully through. I bet robby will remember this night, and be a better chef for it. edit: maybe the macs had just been prepped and chef was saying that they shouldn’t have been chilled in the first place since they were all about to be fired for orders?
A true expo is the most important position in the kitchen. People outside the industry wouldn't realize it. Also, the host is wildly important in a non-reservation restaurant ie tourist area. The GM would stay at the host stand and direct traffic to make sure to control the flow of table seatings to not slam the kitchen.
Love the energy of the kitchen all support of the chefs no shouting all communicating love it
wait til the cameras off, id love to be a fly on the wall when they dont have the go pros going
@@acesneeks As a sous chef robbie would be getting absolutely flamed right now by me
legend has it they're still down one mac
Imagine if Gordon Ramsay was on the pass.
@@qkwnwkw WHERES THE MAC
Dude I was training on the line first night was prom night every table roast chicken for the dude lobster for giirl finally the guy helping me came over and threw 20 lobsters and 20 in the oven
@@markntexas8265use punctuation please lmao. That was difficult to read
Down pac * not mat
robby had a bad day that day
"I need that mac n cheese Robbie!" I need it!!!!😂
Bro’s so nice. Most chefs would be screaming at their cooks but this guy keeps his cool even with all those tickets. Respect bro.
That is actually not true. You've been watching too much Gordon ramsay
poor robbie 😭😭
Whens the POV of the dishwasher happening the real soldiers of the kitchen
The trenches of kitchens
The culinary mires
I just got home from my lunch shift in the dishpit, I love that shit
Brings back memories of me in high school. Worked at a restaurant and they used to literally throw the pans into the sink from 6 feet away. You'd have to move over when they they yelled. One time it hit me in the back because they yelled too late. Not fun.
Spent two years doing it while at uni, was lucky to work in a great place. Hard work, but damn if I didn't find it satisfying.
Some say table 5 are still waiting for their mac and cheese...
19:40 i was desperately waiting for you to change those little strips with a bigger one, and you've done just that. Love it
We grow our technicians. It's not about perfection, it's about direction. ROCK ON DUDE! Grow that team!
Poor robbie had a bad shift them mac and cheeses got him bad
Damn, chef is onto it. So organsed compared to kitchens I've worked in. Good communication. Head Chef in my kitchen would have lost track 2 minuts in
This was amazing. I love the variety of videos your channel is able to push out!! This is new and refreshing
About to go do lead expo on 200 covers tonight watching this for inspiration
you got this big dawg!
you got this bro!
Thx frens . river and post Jacksonville Florida.
@@recongraves nice, I'm on the panhandle, hopefully i'll get to stop by and check it out one day!
@@thames_music1219 I'll buy lunch🫡🫡
Unluckily chef not having the best service that macaroni is going to haunt him
Great example of respectful professional communication. Everyone getting and giving feedback, just rocking along...
"stop coming back here 👋 im busy" XDD
I was wondering if someone was going to mention that.
I like how the chef told him stop skimping on the fries.
Still the best p.o.v cooking channel out there! Love it boys.
We need more of Chef Dane, brings a whole new element to the channel!
Robbie is gonna dream about Mac and cheese and fries lol 😂 he gonna jump out of his bed thinking he needs to make it lol
this is like an ASMR version of Hell's Kitchen
Mc and cheese was giving a hard time today XD
I bet Robbie hates Mac and Cheese.
3:36 starts singing Rain by Sleep Token.... Great taste in music AND food it seems 😅👌
glad someone else noticed this lol
Sleep Token is my favorite band right now, cannot get enough of them. Euclid/Granite/Aqua Regia absolute hits.
Robbie is sick to death of Mac n cheese 😂😂😂
Robbie was in a fucking blender that night 😂
paying my respects for Robbie
Always love to see calm and confident prevail on expo over screaming and shouting. Robbie gotta put some pep in his step though! Much love from an American sous
Love watching this it’s crazy how the environment is different from kitchen to kitchen. I’m lead expo in a seafood restaurant we had about 1000 covers this past holiday weekend
Organised, professional, assertive when needed but always friendly. What a top fulla. Awesome expediter! Chur
A story of a man a kitchen and a table still waiting for their Mac and Cheese
I don't think I would remember what I needed to cook. 😳😄 The Chef would call it, I'd say, 'Yes, Chef' then forget.
Its ok to call for an "all day" 😊 Expo chef is there to help!
same lol
Chef is giving Rhys Darby vibes and I am here for it
I've heard that table 44 had 3 Mac and cheese and only paid for one
I like Chicken restaurant and your other place too ….You guys are nice and kind to your staff.
I hope there is more than one chef called Robbie.
please make more video with longer duration in Fowl kitchen like this, i really love watching this❤
COME ON ROBBY!!
OMG I would watch this all day.
All the food looks so good guys and girls.
My kitchen story is when I was 18 and cooking in a tourist area. It was a split kitchen between entrees and steamed seafood. At the beginning of the season, it was more steamed food. Then, it would tilt towards entrees in the last month.
One night I had so many tickets 15-20 that my brain just shutdown. Was so overwhelmed that I didn't know how to attack the tickets. Owner (actually, his wife) had to come back and bail me out.
I heard that little bit of Rain and instantly started singing along. Excellent music taste🖤3:35
That is the most interesting pass I’ve ever seen
the food looks amazing!
Branding the logo into the bun before it's served is a cool idea.
if I catch it right, that mac situation well highlights the wiggle room* us cooks have with accomidating BUSY services. to explain: chef was advising to have the macs out at room temp *just before service so as to cut down on cooking time. we do this kind of thing in kitchens a lot despite how it may seem against health code. there are windows were you have time…that, and the mac was getting cooked fully through. I bet robby will remember this night, and be a better chef for it.
edit: maybe the macs had just been prepped and chef was saying that they shouldn’t have been chilled in the first place since they were all about to be fired for orders?
Fucking hard-core busy service. Kudos.
A true expo is the most important position in the kitchen. People outside the industry wouldn't realize it.
Also, the host is wildly important in a non-reservation restaurant ie tourist area. The GM would stay at the host stand and direct traffic to make sure to control the flow of table seatings to not slam the kitchen.
Wow chefs really work
I just realized!
It's A LIFT?! ELEVATOR!?
lesgooo!! another pov vid!!
that damn mac and cheese will haunt me forever
I heard you break out into a little Sleep Token there. That's my kind of Chef.
The printer sound always gives me PTSD.
Are you signing Sleep Token’s Rain? lol loved that
You guys gotta put a camera in the elevator send us up and down!!
to this day robbie is still behind on mac n chesse
I bet Robbie now hates mac and cheese 😂
Poor Robbie lol 😂. Robbie you get all the Mac and cheese and fries out and done lol he can’t complain then lol
I'm getting hungry watching this video and will take a break for lunch.😋
I can’t imagine having to deal with that lift system
15:26 you can hear the timer of the Rationale going off, We used to use that one for a bit because it was less annoying than most of the others lol
Shout out to my guy Robbie 😂
I think poor Robbie had been on the beers the night before 🤣
The lil sounds he made were cute tho
Great video , very flow work
Still Drag'n a Mac and Chez!
Please another video like this!
Imagine if the camera went upstairs and it was just one guy 😂
Badass... I want to try those chicken strips.
Thanks for the video
"Yes chef!" simulator
Great example how important it is to have a good expo!
I'm sure a lot of us here can relate with Robbie being in the weeds about 500 times 😢
Did lead expo on 582 covers yesterday, was thinking of this video the whole time lol
500 covers? Where do you work?
@ Can’t stay because it’s a local place in a small town and I don’t want to reveal my location.
My memory's so bad.. I could not.
Peanut allergy at asian fusion place :D Hopefully they brought an EpiPen
what are they talking about at 27:30?
Rich mans Applebee's 😂
Great now I want chicken
This is great, been trying for ages to stage in fallow but since I've been ignored too many times I could watch these and still learn 🤓.
Damn! That food looks amazing!!!!
I would always be ahead one Mac and cheese. If we don't sell the last one it's my munchies for after work.
Mac and cheese will haunt Robbie
Was wondering where my Mac & Cheese were!
Chefs table: Magnus Nilsson - 12:36 - 13:47
I’ve been debating on going to culinary school and applying to some restaurants. But just watching this is stressing me out lol
Especially when you hear Mac and cheese
Chill with the paper towel lmaoo
@0:22 where does that go?
Upstairs
Anyone know the chefs name having a bad day cant remember it
You should do more videos from your Fowl restaurant
Give this man his Mac 'n cheese already!
fowl is nice, but it can get a bit salty and overpriced though - its a treat type meal and you have to have a drink or two with it
First time viewer what’s the job exactly? Are you just dictating and making sure orders are come out correctly?
Kiwi on the pass?
The most surprising thing is how they're calling it fries instead of chips.
29:02 where did that single french fry end? 👀
Poor robbie
Anymore videos of these guys ?
Chef du Pudding. 😂