Análisis de los estados financieros

Given its unsolicited and autonomous character, originations did involve some risk to trainees. In most cases, Max’s originations went smoothly in that no one stopped him from

182 chipping in or from taking kitchen tasks upon himself. But in some cases, Max was not able to originate:

Extract 6.10

Max puts on his chef’s hat and apron, and stands by. He sees the foie gras being pan-fried, takes out a plate, twists some rocket leaves together and places them on the plate, ready for the foie gras to be plated. There’s an order for pizza and he goes to the chiller, removes a pre-baked piece of pizza dough, puts ingredients on it and places it in the oven to bake. Max then arranges the setting for another foie gras dish. He makes another pizza and checks on the first pizza in the oven. As the orders start pouring in, Samy takes over the plating of dishes and Max steps aside. Samy gets the plates out and lays them on the service table, places the side vegetables on each plate, spoons the mashed potatoes on them and reminds Weng, who is doing all the cooking tonight, of waiting orders. Weng brings the cooked meats or fish over and places them on the plates. Then Samy pours the sauce over them and alerts servers to pick up the completed orders. Max watches by Samy’s side. (FN, Kaven’s, 121006)

Although Max started the shift by originating the plating of orders, this role was soon taken over by Samy when orders started coming in endlessly during the busy Saturday dinner service.

Extract 6.11 provides another example in which Max, having prepared pizza orders in his first kitchen, attempted to originate pizza orders at Prome three months later. But Ryan stopped him, came over and took over the preparation of the order by spreading the ingredients on the pizza. Max successfully originated in placing the pizza into the oven. When it was ready, Ryan took over the activity by removing the pizza from the oven and serving it:

Extract 6.11

An order comes in for seafood pizza and Max gets to work. He takes a pizza out and spreads tomato sauce and cheese on it. Ryan tells him to ‘pause’. Max asks him what seafood goes on the pizza. Ryan tells him ‘scallops, mussels and prawns’. Max verifies with Ryan that squid is not needed. Max takes the seafood out and Ryan comes with a bowl to contain them. Then Ryan spreads the seafood on the pizza, telling Max as he does so not to spread too much tomato sauce, especially not on the edges of the pizza or the diner would get it on his fingers when he tries to lift off a piece of the pizza. As he says this, he wipes tomato sauce off the edge of the pizza. Max scoops the pizza with the pizza spatula and places it in the oven. After a

183 while, Ryan says the pizza is ready and he comes to the oven and removes it himself. Max stands by and watches. (FN, Prome, 130118)

Originations were at the mercy of workers. Much as trainees may desire to originate, they may not always be free to do so. Given their novice status, it is conceivable that there are constraints on how far they would be allowed to act independently. This state of affairs belies the paradox in origination. As kitchen workers involved in the business of getting orders prepared and served, they may feel compelled to make themselves useful in the production-oriented environment by originating and contributing as far as they could. However as trainees, they can be prevented from originating. Moreover they may also be led by conventional wisdom to follow instructions and do what they were told since they could inadvertently make mistakes or be perceived as being ‘too smart’ with their originations. The challenge posed by the paradox was to strike a balance between worker and trainee positions and to find a way to act.

Max managed his originations carefully and ably straddled the role of worker who must contribute to kitchen work and that of trainee who must abide the authority of their chefs. Extract 6.13 provides an example to illustrate. On this occasion, when an order for Pasta Aglio-Olio came through, Max did not originate in the usual manner:

Extract 6.12

There’s an order for Pasta Aglio-Olio. Max picks up the ticket and asks Weng if he could fry it. Weng gives a slight nod. Max cooks the dish. (FN, Kaven’s, 121009)

Max’s action in this extract was unusual because he typically picked up the order and originated the task but in this instance he asked Weng for permission before originating. But the atmosphere in the kitchen was different that day. Weng was not his usual jovial self and he looked tired. Toh had resigned and left the week before and there was no replacement yet. Samy was on his day off. Weng had worked without a day’s rest for the

184 past few days and he was irascible. In the course of the day, Weng told Max off several times and warned him that he was looking to ‘catch’ him messing up. Weng also blew his top at Leonard twice. Even a server was not spared Weng’s outbursts. In fact shortly after lunch service started, Weng made his first complaint against Max, telling the latter off for not keeping his work area clean.

Max’s unusual pre-origination move came on the back of Weng’s first complaint against him and in the face of a very stroppy Weng. His permission-seeking behaviour was likely an attempt to pre-empt stepping on Weng’s toes any further and it suggested Max’s awareness that his originations had to be managed carefully.