YES! I REALLY WORK FOR A GOOD BOSS

How many chefs can say that, in 35 years I never work for one,if you are working for one now put him or her in the freezer and sell the dna you will make a lot of money.The best i had was an hard drinking basil fawlty,
I bet you all have hundreds of funny stories about the boss,go share them

joe

[Jim]

The chef/owner of a restaurant I worked for in Pittsburgh stuck a saute fork through the hand of a "plate-pickin'" waiter. Stuck him right to the cutting board. Then he fired him. Ever see blood gush from the top of a hand?

[Nick.Shu]

fork ehh, hmmm. Anyway, the guy i work for is so stingy, that after many years of giving the KH's a cut of the tips, stopped doing so. Without explanation (after saying to the FOH manager that he would).

So i told the KH's "dont worry i will get him good for you".

One day he submitted a menu in order to secure a new premises. Unfortunatley, he was required to make a hollandaise sauce, of which he didnt know to make. So he came to the kitchen to lift some "Garde D'or" premix.

So i engaged him in a rather indepth conversation as he was leaving with the container of premix (in order to make him forget the premix) and lo and behold, the holy grail of sauce mixes was left on the counter.

oh well, i think, if someone is that childish and febrile to act that way, so be it.

[pollyg]

This is a subject that everyone must have a story about, whatever industry you work in.
I've had bosses who go through every item of every delivery, asking whether you really need it. Another would just scream at me until i cried every day ( this was when i was young and sensitive), and I worked for one head chef who was trying so hard to be like some great old -fashioned french master that he would never speak to anyone directly. All mesages were passed through the sous chef, even if the head was standing next to you.

[Greg]

I don't think it's so good to dwell on the negatives in our jobs and/or careers. All I know is that I work for a FANTASTIC chef and an exceptional owner. Yes, I've worked for more than my fair share of losers in the past, but, in the long run, I see them now as mere stepping stones in my journey to the great place I find myself in.

[Isa]

Nothing beats being happy where you are Greg; plus it's good for business since happy employees who enjoy their job will work harder and stay longer. In the end management will save money.

[chefboy2160]

Well I once worked as a restraunt chef in a large hotel casino and the executive chef was a sign freak . Every wall had some kind of sign on it " If you drop it pick it up " Keep walk in door closed "
" Keep oven door closed " Do not park carts here " Remember you are being video taped " Bakers supplies only " and on and on . the funny thing was each one of his signs was finished with a " Chef Eddie " . His name was litterally splattered all over the back of the house . I always kinda thought he was a little insecure in his position and that he needed the constant confirmation on a continual basis .

[panini]

I've had many assorted kitchen positions , the last 6-7 being exec pastry chef positions.
For the last 9 yrs. I have worked for the most wonderful chef/owner around. He has learned through his experience that complaining all the time was just not worth it, he took the leap and put all of his ideas to work.