About that "credit" thing. When I was offered my first sous-chef position the chef informed me that I would have many opportunities to run the kitchen, but it should never appear that he hadn't prepped, prepared, plated, and possibly served everything that went out. It was particularly humorous when he'd spend the entire night in front of the house schmoozing away and collecting the "compliments to the chef," with a delighted "Merci bien, merci." In the meantime I was learning and practicing an art/craft, collecting a paycheck, eating well, drinking good wine, and enjoying other percs. I figured it was just the nature of the biz. (And, anyone who knew anything about restaurants knew what the story was.)
شركة جلي بلاط بخميس مشيط
شركة تنظيف شقق بخميس مشيط
شركة نقل اثاث بخميس مشيط
شركة تسليك مجاري بالرياض
افضل شركة رش مبيدات بخميس مشيط
شركة عزل الاسطح بخميس مشيط