By Chad Petri Reporter
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Published: Mon, May 19, 2008 - 5:59 am
Last Updated: Thu, July 31, 2008 - 1:06 am
Chad Petri
“Somebody that comes in and you know they like sweet tea and they don't want a lot of ice or and they want extra lemon when you come in and remember what they like everybody wants to be remembered,” says Pat.
Next you make your way through the computer system and wait for the order to come up. Back in the kitchen, it's a matter of timing and talent.
“Getting people to like your food you know, everybody not going to like this food or that food, both other than that, it's pretty easy,” says Chef Jacques Rogers.
It's probably easier for Jacques; he's been here for 15 years. A short stay around these grills get you sweating fast but you keep on cooking.
“Just man power, telling myself I can do it,” says Jacques.
The kitchen staff has to be conscious of the dozens of orders coming in and getting them all on the right plates!
Watch the other stories in Chad's Tough Stuff series:
Tough Stuff: Zookeeper
Tough Stuff: Auto Mechanic
Tough Stuff: Firefighter
Do you have a job that you think is Tough Stuff? Email us at mornings@wkrg.com. Chad may try his hand at your job in a future Tough Stuff series!
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I think he could have found a better topic to write about. What about the big drug sweep this weekend?