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Yes, you made a mistake. Cook at home. The money and work/life balance is in F.O.H. Just remember, you'll be carrying those trays until you're 65 if you don't invest properly.
If you miss the energy and human connection, maybe BOH just isn’t for you, and that’s okay. Some people are wired for the grind, some for the show. Forcing yourself to fit into BOH culture if it doesn’t spark joy sounds like a fast track to burnout.
I’m not sure why you would make that transition. Unless food / culinary is your passion. After 4 years you should know. Go back to FOH more opportunities… speaking from someone in the industry for 15years..
I definitely think it's a personality thing. I would dread if I had to be at the front of the house. Small talk and lots of social interaction makes me extremely tired. I like the isolation and work of the BOH. Maybe it's time for you to try to go back to the front of house if you're unhappy?
I'd say it's ok if you feel like the nose to the wheel grind of BOH isn't really for you; a lot of people do ok with with keeping to the wheel and just isolating and connecting with BOH or if you're a smoker whoever you run into on those breaks, i know i started in the dishpit and eventually swapped and trained on the cookline and i couldn't imagine working FOH and that's for a few reasons 1.less money 2.have to put up with more people, 3. More BS on the FOH end bc of customers just in the culinary world it really comes down to the person and their personal preferences and where they perform better
It all depends on you and your energy. I can honestly say I love both. My advice to you is learn all you can learn. I'n. regards to where you work front or back of the house let it be your passion. One thing for certain all things for life education is the one thing no one can take from you.
I totally hear you. Some people do adjust over time and grow to love the rhythm of the kitchen, but I've definitely noticed that others realize they miss the connection and energy of FOH more than they expected. Three months is still early so give it a little time. It might click, or it might just not be your best fit, and that's okay too.
Now you know BOH is for the Spartans no time to waste just work and go home . Most times FOH THINKS ITS EASY ITA JOT
I have all the respect in the world for BOH employees, but I could never do it myself. It feels like such a grind compared to serving. And I'd hate to only get a portion of pooled tips. Are you making more or less now that you're BOH? The only reason I'd stay there if you don't like it is if the money is better. If it isn't, you should switch back.
What's funny is I made the opposite switch and miss my BOH fam. I think it's a transition no matter what, but I would give it at least 6 months to decide if it's truly not for you. I'm sure they'd let you jump back up front if you decide that's a better fit.
Pro
Are you paid better as BOH? From my experience, FOH usually gets paid way more so everyone wants to go to the front. I guess it depends on what type of restaurant you work at though.
I worked as bar manager and served for years. BOH has always been my preference and I love having my brigade in the kitchen without having to 'entertain' custies! Nose to the grindstone, focus and a goal, I love it! I find myself working 60 hrs sometimes just because I'm 'in the zone!'
Took a few months off and now I'm looking to jump back in.
I've always loved the BOH
It’s always a good experience to try different things. It only makes you stronger for the future one day. You probably be running in the store and without that experience, you may not.
FOH is where the money and work/life balance is at your level but starting in the BOH on the line is a grind at one sure money rate and if you love the grind then rock out because you have to do the time in the grind then maybe just maybe you'll advance to focus more on the creative aspects of food then as the chef or sous chef have the luxury of going out to the guests and touching tables with smiles and all the congrats or Alternately you could get into catering as an event chef with one company and/or even as a server with a different one, Most catering outfits are pretty flexible. You can have the best of both worlds but you will need to know how to budget your money during slow seasons or network your butt off and work for multiple caterers so you can always have work with them or even branch out for yourself as a private chef. it just depends on your personality. i hope this helps in some way. Best of luck
Excellent advice!