Cooking for the crew and for the staff, sucks!

I don't know how others feel about this, but my experience is that the ones who pay nothing, and think they are the most knowledgeable, are in fact the rudest, most critical and least appreciative of any eat who eat my food.

How often have I heard them say, "why don't you feed us like you feed the guests."

I've tried that, and it don't work.

Crew and staff should be required by law to bring their own bag lunch to work!

[Dlee]

You know I really do not like cooking for staff also, but I will cook for the dish washers. I never have a problem doing anything for the dish washers, they make my job easyer.
If I do / when I used to cook for the staff, I just make myself something to eat, but in a large batch. Then I put it under the heat lamp and call "food up". As far as I am concerned, if they are hungry, they can eat if you don't like it .......................

[This message has been edited by Dlee (edited September 28, 2000).]

[Nicko]

This topic has been moved to the Inside scoop.

[Pete]

As much as I don't like cooking for the staff, I think it is a very important thing to do. Yes, the waitstaff are pains in the a** ("I am a vegetarain", "I don't eat chicken", "Pasta again", and my favorite "Of course you cook something good today, I just got a burrito!!") I have learned to tune them out. You can never satsify them. But I do it for the dishwashers, the bussers, the food runners, and the cooks. I do it for all those underpaid, overworked people in my restaurant and if the waitstaff doesn't like what they get, then they need to shut their mouths and bring their own in.

[m brown]

amen Pete!

[Greg]

Great reading on this topic at http://www.ontherail.com/site/weeds/weeds.asp?Topic=9

It's a point-counterpoint between a waiter and Tony Bourdain. It's almost funnier to read the reactions which follow!

[This message has been edited by Greg (edited September 30, 2000).]

[chefjohnpaul]

That's what I've always said, "If you don't like it bring your own food!" At our establishment we have an employee cafeteria and dozens of items to choose from, it's free, and you still have whiners. When some complain just smile and say, "Thanks, next please."

[Nick.Shu]

i guess i cant post a transcript accurately as to what i said to the FOH manager, but i will try.

Basically, he told me over 3 occaisions that food i have cooked him gave him food poisoning.

to which i replied:

"You stingy ******* , you're getting food for free - Within viewing range there is atleast half a dozen eating places. If you dont like my food or you dont have the confidence in it, F*** off and pay for it your self somewhere else, its not like your on minimum wage.(he's the highest paid in the restaurant)

In all reality, i've given you 3 chances and you've thrown it back in my face 3 times. i will never, ever cook for you again and you've **** your course. Get someone else to do your lunch or meal."

To put it lightly, i am a professional. For someone to say that i am not doing my best, or that i am incompetent despite my training (and iam on my 2nd post trade course) offends me deeply.

Perhaps its the fact that someone/anyone can do a diploma in Hospitality management without any idea and virtually be rated above a head chef.

but anyway.

[layjo]

Makes sense to say "Beggars" can't be choosey"

[Nick.Shu]

perhaps im being arrogant, but when sales talks and says otherwise, and the FOH manager acts as though he has no confidence in the food, as goes so far as to criticize the same food he receives that he is serving to the customers,.....