Have you ever worked in a real kitchen? :) be sure to see our first review! https://youtu.be/2cKPcwHn1aw

Chef: Greetings from the States. I am absolutely loving these service POV vids! As a home cook (certainly no chef,) I have learned so much about how to improve my own dinner service when entertaining friends. Your “regular” vids are terrific but do please keep making these “explainers” from time to time. And thanks for your consistently excellent content.

I worked in a Kitchen and we had something called a Menu count system in which was an indicator how many guests are out in the dining room and gives us a chance to start kicking it into next gear if its trending upwards. The Front of house manager would update the Head chef about every hour how many Menus are out assuming it was 1 per guest and call out the Menu count and we would have to call back so we understood and heard him. It was a 120 seater and an Average night is about 50-60. 70 or higher was a busy night and it was great for dishwashers as it gave them a chance to prepare for the onslaught of dishes. Between Lunch and Dinner services when there was a small break the head chef would hold a quick pre shift to update us on How many reservations are booked for the night, what he wants to see improved from the last service if anything and what are top items that went to waste and how to cut down on the waste.

They also have a pov videos from the bar tender as well, which are pretty interesting

The guys at Fallow appear to run an excellent establishment. I love the teaching videos they do.

Yes MORE LIKE THESE! I ❤the first one. I like actually seeing real time how hard they work, when not in the perfect setting.

Timing is everything in the kitchen and in service you always look at the clock, we had a duck liver mousse that had to be tested every day to the right temperature given the eggs - 11 to 14 minutes!
Timing makes a kitchen and a restaurant sing!
You will have the worst of times in a good  kitchen and the best of times if you are up for it!!

Love cooking, but definitely not under pressure.  I remember one Thanksgiving my mother just announced we want to eat now, while I planned everything to the second for an hour later.  As nicely as I could manage I just said "that's never going to happen!"  I can basically cook anything in the world provided I have the ingredients.   The hard part is timing, and making sure everything comes together at the same exact time!

I love this video. I think it could help patrons have a better understanding of what the back of the house might be experiencing and hopefully help them be a little more sympathetic when they experience a delay or mistakes with their order. It might also give them a greater appreciation of their meal, even if they didn’t have any mistakes.

These guys are just very good, and their food is top notch, they deserve all the success they are having

This video brings back memories. Worked restaurants/ industrial kitchens/bakery about 20 years before i broke my back, also carpal tunnel syndrome in both wrists. Food industry aint no easy job. Also 7 years of studying.

As a team lead and a full in super in what I do (not culinary), I respect this level of oversight.

Oh wow seeing how many people in the kitchen move so effectively is amazing!😊

This sort of POV + commentary video was extremely interesting and entertaining. Hope we see more of these here and there!

Ive copped a few bolluckings in my time in kitchens, never for the same thing twice though, have to learn from your mistakes. Ive never been angry about getting yelled at for those mistakes, I know it needs to happen, i take in stride, learn from it and dont do it again.

I would even dare say that now, I appreciate those bollockings i got. Made me better at what I do. Made me care more. Regardless of how busy it gets, every plate that leaves the kitchen is important. I wont send up food to pass that I wouldnt send out, and i wont send out food that I wouldnt be very happy to eat if i received it. Every Plate.

Thanks for the expert commentary James 😊

I work construction, and there's always alot of hectic running around on the job, but working in a kitchen always looks even crazier to me lol.  It's the time pressure.  I'm just into cooking as a hobby, I wouldn't want to do it as a job.

Never worked in a kitchen like that but started in dish then line runner before I made it to actually running line and now head of kitchen..I loved the video because how he checked everything was organized and cleaned, that little thing makes for such a smoother service when gears change

I always thought that a head chef would be more hands on in kitchen cooking, probably because of tv or something. But seeing him be more manager, makes so much more sense.

I've worked in a kitchen.  It was just a chain restaurant, nothing fancy like this or what Chef James works in but a very popular one and we used to get slammed, hard, every night.  

For anyone who hasn't worked in a kitchen, when things go south the way Gordon freaks out is how kitchen managers/head chefs act in RL.  The only difference is on hell's kitchen or whatever people are put into the position to fail, doing unfamiliar things.  During dinner service nobody is at a station they aren't very familiar with in a real situation.  Just shifts there would be no yelling, but if someone did something stupid, the whole kitchen piles on.  

I used to remember around 6pm on friday night the sound of that kitchen printer starting and just continuously going off.  It's been two decades since I've done it, but that sound still sets me off to this day.  To this day if I go to bed feeling anxious a common nightmare is the sound of that friggin printer going off.  The bills just start coming and it feels like they will never stop.