This is part two of Lori Midson's interview with Second Home Kitchen + Bar chef Jeff Bolton. To read part one of that Q&A, click here
Rules of conduct in your kitchen: Have fun, don't screw around when it's business time, and be proud of every plate that you serve. I also hate slobs, and if people don't label things correctly and put things away in their proper place, it drives me nuts. Oh...and when people put things away without the label facing the front? Hate that, too. And I hate waste. Can I mention one more thing? I get irritated when some front of the house staff comes and grabs something out of the kitchen without telling us. When that happens, the manager gets an earful.