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Worst things about being a Chef - Page 9

post #241 of 439

Haven't worked for anyone who didn't pay for closing duties.

I have worked with many cooks who hate last minute customers.

I used to be one of them.

I had an agenda, a plan to do things after work, and these people were messing up my plan.

I mean, who the heck did they think they were coming in during business hours, even if it was the last minutes of those hours?

Now, I attach no emotional baggage to the situation at all.

We're open until we are closed, end of story.

While I don't dance a jig at the last minute guests, I also don't throw a hissy fit.

I'm embarassed to watch others do it, and embarassed that I once did so myself.

I'm on salary, and get no additional compensation when staying for these guests, whereas the line cooks and dishwashers get paid for every extra minute they stay.

I remind them of this and how childish they sound when necessary.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #242 of 439
Quote:
Originally Posted by ljokjel View Post

When you've washed and wrapped up everything after a quiet day, and the last ticket comes inn 2 min. before closing.

 I call those.. 59'rs...

post #243 of 439

this thread is sad. Get out of my industry you people are the worst part of being a chef!

post #244 of 439
Quote:
this thread is sad. Get out of my industry you people are the worst part of being a chef!

 

 

 

Wow I've always wondered who owned the entire food industry. Who wouldve thought.


Edited by Meezenplaz - 11/5/12 at 1:04pm
post #245 of 439
Quote:
Originally Posted by ken bo slice View Post

this thread is sad. Get out of my industry you people are the worst part of being a chef!


'Course, everyone and their dogs have a different idea of what a "Chef" is...........................

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #246 of 439

 

Quote:
Originally Posted by ken bo slice View Post

this thread is sad. Get out of my industry you people are the worst part of being a chef!

 

 

Quote:
Originally Posted by foodpump View Post


'Course, everyone and their dogs have a different idea of what a "Chef" is...........................

 

Ha Ha... very well summed up by both of you.

 

Time to lock the thread? 

 

:)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #247 of 439
Quote:
Originally Posted by PeteMcCracken View Post

People who have money and are hungry?

 

I'm really sorry, but I do NOT agree that anything but the front door closes at "closing time" unless it is CLEARLY stated, preferably on the front window as well as the front of menus, placards on the tables, etc.

 

Certainly, if management so desires, it is perfectly permissible to state, and abide by, posted kitchen hours. If the kitchen hours are posted and someone shows up and orders one minute BEFORE the kitchen closes, they are served as the kitchen is OPEN.

 

However, if kitchen hours are NOT posted FOR THE PUBLIC TO SEE BEFORE THEY ENTER, then, IMHO, the kitchen WILL serve EVERYONE that enters before closing time.

 

When my restaurant was open, the line did NOT shut down until the last customer had been completely served! Cleanup commenced as soon as the last customer LEFT the establishment NOT before!
 

Never heard of leaving what u need out, and cleaning down the rest?....sorry man, if you working 16 our days in a michelin, you would take every chance you got to get outta work 30miutes earlier, to gather an extra half hour sleep.  I'm a sous, and if i see guys not cleaning down fast enough i would hammer them, the last tables food will still be at the highest standard, but my chefs ain't gonna stand around at the end of service waiting.

post #248 of 439
Quote:
Originally Posted by ken bo slice View Post

this thread is sad. Get out of my industry you people are the worst part of being a chef!

LOL, how funny!

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #249 of 439
Taking six months to train a new sous so that they can steal my ideas and become exec at my competition.

Customers allergic to ridiculous items. ..
Parmesan cheese, but not allergic to other cheese.
Tomatoes but not ketchup.
Allergic to all forms of garlic including the granulated garlic in the season salt
post #250 of 439
Oh and bad servers that complain they '' only'' made $150 tonight.
Shut the f up until work a night on the line for cooks pay and have taxes taken out you have nothing to complain about!
post #251 of 439
Quote:
Originally Posted by TJsBeer View Post

Oh and bad servers that complain they '' only'' made $150 tonight.
Shut the f up until work a night on the line for cooks pay and have taxes taken out you have nothing to complain about!

 

 

Jesus titty effin Christ yes. GAHHHHHHHHHHHHHHH. . . I once had a lead(waitron), if she didn't make at LEAST $300 a night (everynight, I'm talking Mondays, through Wednesdays. . . .once the weekend rolled around, Good God holy Sh*t), would act like I killed her dog. This was while I was involved in owning/operating, so while I acted sympathetic, I secretly cursed her name, and it took everything within me to not just unleash on her that after payroll, bills/overhead, yadda yadda yadda, she should just be glad to make money.

 

The joys of owning, LOLOLOLOL.... PFFFFFFFT.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #252 of 439

As a young cook It's a lot of things that piss me off

 

- Servers who think they can do your job better & faster then you

- Servers who ask for food that has just been rung up.

-Servers who call for food on the fly, and then show backk up in 15-20 min

 

As you can see my problems come from THOSE F***** SERVERS!

post #253 of 439

The worst thing for me is having cooks that still can't make Hollandaise sauce in a blender, and like clock work the last order of the night is Eggs Benedict.

How many times must I teach them, how hard is it to follow a recipe? (Really!)

 

The day shift vs. the night shift.... battle over who didn't do what..... OMGoodness grow up!

 

(Venting done!!!!)
 

post #254 of 439

nope, not me.. been there 17hours.. nothing going to make me smile at that point if it's not my slippers..

 

a customer at 5min to close sitting down with the menue and taking 20 min to decide and usually has a request to make the Filet Mignon vegan.. I can simply do without

post #255 of 439

Living in a state where the bars close 45 minutes after I manage to get out of the restaurant...
 

post #256 of 439

The list is long...

 

-Working with people that is not passionate about what they do. So far in more than 20 years in the industry I've never been in a kitchen where everybody shares the same passion for cooking and do things to the best levels based only on the great feeling that only getting things perfect gives. Most of them cook because they get paid to do so, and try their best because otherwise the chef is going to pound on them, but if there were no supervision they'll do things on a sloppy/dirty/careless way.

 

-Vegans, vegetarians and "sauce on the siders".

 

-Requests from friends who have "A friend, son, relative, acquaintance" that "wants to be a chef" and is studying , and asking you to give them the chance of training in your kitchen... And the worst part, when they get offended by the negative from yours truly.

 

-Lawsuits from cooks that you helped big time over the years.

 

-The huge drug consumption by the people in the industry... If I make an antidoping test I'm sure that I'll get 80% positive from my staff.

 

-Opinionated people that is not even in the industry and wants to share his "wisdom" with you, in front of his guests.

 

-Last minute customers that take 20 minutes looking at the menu and then asking for a 4 courses dinner and one of them being a well done 2.5 Lb meat cut.

 

-Anybody asking for a premium meat cut cooked to well done.

 

-Being the guy that has to solve it ALL.

 

-Getting aplications from "cooks" that call themselves "A" class cooks that don't even know how to make a properly made clear and rich stock.

 

-The dreaded "Chef...Can I talk to you?" line from any of my good cooks... Usually nothing good comes from that.

 

-Seeing "Cooks" cutting with dull knives turning beautiful scallions or herbs into a mushy mess. When I see that they know that I'm sending them to "Washing-town" (They become dishwashers for a day, 3 days or even a week).

 

-Salespeople that  wants to talk to me in the rush hour...Usually those guys get the worst from me...But somebody has to teach them that service hours are not the best to talk to chefs.

 

-Equipment getting broken on a Friday or saturday night. Why not monday morning?... Murphy's at his best!

 

-Know it all "cooks" just coming out from culinary school... Those ones that on the third day of working start a discussion with me on how cool some of my dishes may get if we "de-construct" them. Those ones get the "Washing-town" treatment too...That will teach them to focus on hard work specially at the beginning of their careers wich is more important than going "de-constructing" my hard to construct and popular dishes.

 

And I can keep with hundreds of nuissances that make my day difficult or annoying... But maybe I'm a bit of a sado-maso guy because I'm still doing this and loving it. Who knows?

 

Luis

post #257 of 439

Two words 

 

 

 

 

Chef's Arse !!!!!

 

Doing the cowboy walk home is never fun !!!

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #258 of 439

 chef bilby,a handful of cornstarch down your pants will help in an emergency.

post #259 of 439
Quote:
Originally Posted by rbrad View Post

 chef bilby,a handful of cornstarch down your pants will help in an emergency.

Tried that !!!

 

Went to bed once after employing that solution rolleyes.gif- next morning went to the bathroom and my first movement for the day tore out all the hairs that had glued the exit closed over night surprised.gif . 

 

Really comfortable undies and regular showering have solved that problem 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #260 of 439

AND IT ONLY GETS WORSE.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #261 of 439
Quote:
Originally Posted by Chef Bilby View Post

Two words 

 

 

 

 

Chef's Arse !!!!!

 

Doing the cowboy walk home is never fun !!!

 lol.giflol.gif

 

This is what you need!

post #262 of 439

Worst thing by far -

               - is being asked -

                            -what is your favorite thing to cook?

post #263 of 439
Quote:
Originally Posted by uncommonspence View Post

Worst thing by far -

               - is being asked -

                            -what is your favorite thing to cook?

qft

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #264 of 439
Quote:
Originally Posted by MichaelGA View Post

qft

WFT ??

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #265 of 439

Gold Bonds Friction Defense, or Runners Glide - Life Savers

post #266 of 439

QFT

 

quoted for truth!

 

(welcome to the interwebs!)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #267 of 439

Ahh you guys.....

 

Do you realize I can never look at a box of cornstarch the same way again?

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #268 of 439
Quote:
Originally Posted by MichaelGA View Post

QFT

 

quoted for truth!

 

(welcome to the interwebs!)

DILLIGAF  tongue.gif

 

Greetings from Australia 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #269 of 439
Quote:
Originally Posted by foodpump View Post

Ahh you guys.....

 

Do you realize I can never look at a box of cornstarch the same way again?


I know right?

WAY too much information

LOL

post #270 of 439

I spent 2 days prepping an Escoffier appetizer, egg chops served with a tomato sauce, for a special this weekend.

I didnt sell a one.

Thats the worst thing about being a chef.

 

You put everything you have into a dish and it isnt liked...damn, back to the drawing board.

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