I just got told that if I want to watch and learn what the chefs do in order to get trained in how to do my job as a cook, then I need to be Clocked out of my shift in order to do that. Today was the first day of training as a main cook after working here for 2 weeks as prep cook and having no prior fine dining experience and now they're telling me that I have to be clocked out if I want to watch and ask questions in order to have any sense of what to do on the job. Is this normal?

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That is wrong, if they are not willing to train you to do the job then i would look for somewhere else to work immediately

likesmart

I’d hire you in a second willing to learn is great for this industry.

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I get it if they saw me do something today and thought that I sucked or that it didn't meet their expectations within the first day, but to tell me that I need to be clocked out in order to see what I am supposed to be doing even though I am putting in my time, attention and labor, is just wrong. If you think that low of me, why not just fire me?

I'm new to this part of the restaurant industry so if someone could please tell me what the hell is happening, whats going through their heads, am I about to be fired, what I should do, should I start looking for a new job ASAP, etc? PLEASE HELP!

First of all, you’re always learning just by watching. So I’d say keep your head on a swivel whilst on the clock. You’ll pick up a lot more than you think. Now, let’s say you’re a cook who’s working the fryer station but you wanna learn how to filet the tuna like you see the Sous chef doing every other day? Well, I hate to break it to you, but unless your a recognized multitasker, the head chef may take umbrage to you adding to their labor cost with no added value to their kitchen. It may be brutal, but this industry runs on paper thin margins. Just playing devils advocate, please don’t hate me. All I can suggest is be humble, polite, and ask a lot of questions. Also YouTube.
Also when I have deep restaurant inner dilemmas, often I think, what would I do if I owned a small bistro that every month BARELY surpluses it’s expenditures?

I think it depends. If you're actually working, then you should get paid. If you're just observing and learning, then no. You dont get paid to culinary school either

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