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Worst things about being a Chef - Page 4

post #91 of 505

In that case, you're just running up against potential hires with an overblown sense of entitlement. The sense of entitlement isn't against the law, but should be.

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post #92 of 505

i quite agree greg...while entitlement is not illegal,it is unethical...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #93 of 505
Quote:
Originally Posted by Greg View Post

In that case, you're just running up against potential hires with an overblown sense of entitlement. The sense of entitlement isn't against the law, but should be.

 

 

Sadly, the term "Fine Dining" tends to attract some of the most pompous, egotistical applicants out there.

 

post #94 of 505

I hate it when some jackwagon starts talking to me like he/she and I have something in common because he/she watches Rachel Ray or Paula Deen every day.

"Life has become immeasurably better since I have been forced to stop taking it seriously."
Hunter S. Thompson
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"Life has become immeasurably better since I have been forced to stop taking it seriously."
Hunter S. Thompson
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post #95 of 505

When you hear the phrase "I'm a vegan and I'm allergic to onion and garlic"...Tell me, why did you come to an Italian restaurant Mr. Vegan Vampire?

post #96 of 505
Quote:
Originally Posted by Deacon View Post

When you hear the phrase "I'm a vegan and I'm allergic to onion and garlic"...Tell me, why did you come to an Italian restaurant Mr. Vegan Vampire?



"We have a lovely selection of.......brea...er..water....."

post #97 of 505

I think when last ticket comes in 2 min. before closing and everything is clean

post #98 of 505
Quote:
Originally Posted by Deacon View Post

When you hear the phrase "I'm a vegan and I'm allergic to onion and garlic"...Tell me, why did you come to an Italian restaurant Mr. Vegan Vampire?



Right up there with the vegans that came into the STEAK HOUSE restaurant I used to work at. Salad with oil and vinegar, that'll be $15 please. biggrin.gif

post #99 of 505

I'm thinking about making a career change, and becoming a chef, but I always hear horrible things about it.  Why would anyone want to become a chef?

post #100 of 505

I hate that the employee bathroom stays dirty, not like grungy, but just people not throwing the paper towels in the trash. Like you wouldn't do that at home.

 

When servers do any sidework, there are always little messes that they leave behind for us to clean up. Usually dressings on the counter that i just scrubbed.

 

It sucks when you have cheap owners and the equipment is not maintained at proper intervals and the employees don't have the proper tools to do the proper job.

 

......Now that I actually start to write this down, I think I could for on for a long time about my pet peeves. But I really do enjoy my job and it's great to make people smile with the food I cook, that makes it worth it.

post #101 of 505

<<I'm thinking about making a career change, and becoming a chef, but I always hear horrible things about it.  Why would anyone want to become a chef?>>

 

 

Who knows? People become chefs because they like crappy hours, insufficient pay, unrelenting pressure, overbearing bosses, under-performing staff, under-staffed kitchens, no-shows, people who never show up again ever, the health department, food reviewers panning them, customers complaining over nothing, food shortages and power outages.

 

Seriously, it's because it called to us. We can't help ourselves.

 

In the restaurant biz, chances are you won't:

1) get rich

2) be famous

or

3) be unhappy with what you're doing if you really, really love it.

post #102 of 505

Amen to that! 

I have been in the business 28 years, want to retire but keep wanting another job, but you have to understand its not a job - its a vocation!

Hope you enjoy it!

post #103 of 505

Ok, fair enough.  I understand it's a calling.  It's all I think about.  I go to bed reading cookbooks.  I never wanted much money anyways.

post #104 of 505
Quote:
Originally Posted by skagitchef View Post

Haha!  I hate when the freezer door seals shut for a half a minute or so until the pressure equalizes.  VERY frustrating.  For me, I really hate it when the server screws up the order and tells the guests the kitchen made a mistake!!!!  AArghhh!!  What can we do? 


 

That is irritating, for sure - I've certainly been there. But as someone who has worked a combination FOH & BOH for over 10 years, it's also irritating as hell when something is the kitchen's fault but it seems as though it is the server's mistake. And I have to say that's a worse problem because, while BOH gets paid a real hourly wage no matter what, servers depend on tips, which depend the customers' perception of their work. So for instance, if food is taking too long, it can seem to a lot of customers as if the server forgot put their order in, when in fact it very well could be due to the kitchen. And that's just one example. Plus, even if it was the server's screw-up and they blamed it on the kitchen, that doesn't mean the customer believes it; in fact, it's likely to come off as the server trying to cover his/her ass.

 

Distributed over time and averaged out, blame for a given mistake is probably equally likely to belong to FOH or BOH - unless there is something seriously wrong with one part of a restaurant's staff. Of course, when you're in the middle of your shift being blamed for some BS you had nothing to do with by some liar you have to work with, statistics don't make you feel any better. The difference is that at the end of the day, most mistakes matter a lot more to the take home pay of someone in the FOH.

 

Now, we could crack open that whole other can of worms about how ridiculously little BOH gets paid for the work they put in, especially compared to the average tips FOH makes in a shift, but that's probably better left to another thread...

post #105 of 505
Quote:
Originally Posted by ametrine View Post




 

That is irritating, for sure - I've certainly been there. But as someone who has worked a combination FOH & BOH for over 10 years, it's also irritating as hell when something is the kitchen's fault but it seems as though it is the server's mistake. And I have to say that's a worse problem because, while BOH gets paid a real hourly wage no matter what, servers depend on tips, which depend the customers' perception of their work. So for instance, if food is taking too long, it can seem to a lot of customers as if the server forgot put their order in, when in fact it very well could be due to the kitchen. And that's just one example. Plus, even if it was the server's screw-up and they blamed it on the kitchen, that doesn't mean the customer believes it; in fact, it's likely to come off as the server trying to cover his/her ass.

 

Distributed over time and averaged out, blame for a given mistake is probably equally likely to belong to FOH or BOH - unless there is something seriously wrong with one part of a restaurant's staff. Of course, when you're in the middle of your shift being blamed for some BS you had nothing to do with by some liar you have to work with, statistics don't make you feel any better. The difference is that at the end of the day, most mistakes matter a lot more to the take home pay of someone in the FOH.

 

Now, we could crack open that whole other can of worms about how ridiculously little BOH gets paid for the work they put in, especially compared to the average tips FOH makes in a shift, but that's probably better left to another thread...


I totally agree, that's why in the middle of the battle, I preach to both the FOH and my BOHstaff that it's about taking care of the guest first and foremost. Placing blame doesn't get the foo out faster, if anything, it creates tension and slows that specific situation down and then increases the opportunity to spiral even further. So we ALL MUST fix the mistake and move on and if at the end of the shift further discipline is needed, we will deal with it then.

 

post #106 of 505

About last minute tickets, I guess if you're the owner of a restaurant and every dollar counts in making a profit then you stay open.  But you also have to take into account the overtime you're going to have to pay.  And of course the cooks will go along but if you expect them to do it will a smile & a song in their hearts, sorry that's not reality.  If you're a customer, why would you want to come into a restaurant at the last minute?  You know the cooks have been working 8 hours or more & want to get out ASAP.  Maybe you'll get excellent service & your plates will be as good as if you'd come 2 hours earlier.  Or you'll get a server who tries to rush you & a kitchen that microwaves your steak.  Do you want to take that chance?  I've never done that of course but I've seen it happen.  

post #107 of 505

The worst thing about being a Chef, is not being a  Pastry Chef   wink.gif

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #108 of 505

First off, it bugs me that FOH can't figure out that it is never the fault for anything of BOH. BOH is never wrong, so don't ever blame them for anything.  Secondly, FOH has no right to say anything whatsoever about pay. As a very decently paid BOH chef, I can't remember ever making more than the lowest, crummiest FOH person, on any given night. Next, FOH should just SHUT UP about ways to order dishes. I make my menu the way it is because that is the way it is. Don't go telling people how you like your regular, standard, been around for a long time, classic dishes all specialized. SHUT UP. 

 

On another point, not at all a bad thing but just one that cracks me up, is how home-cooking people get all flustery giddy about making stuff with over-the-top, high-priced ingredients. Hamburgers made of wagyu beef and prime chuck, topped w/ foie gras and basted in clarified butter. Crack me up. Then to take a burger mix costing around $12/lb. and cover it up w/ all this kinda stuff: sea salt and ground pepper, toasted seeded buns (I'm OK up to this point, but stop here) with a slather of mayo on the bottom bun. Cheddar cheese melted atop and topped with a salsa of: mango, pineapple, red and yellow bell pepper, red onion, jalapeño, cilantro, lime juice and salt. My goodness, we're talking hamburgers here. Enjoy what you eat I guess. Who am I to say. LOL. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #109 of 505

Quite a post.

 

But hey, sales always make more than production. Always will.  More than a couple times have I had a cook whining about who earns more, and the only reply from me was for that person right then and there to either keep on his apron and cook, or to take off his apron and go apply as a waiter somewhere else.  Total of 2 seconds to make up thier mind, and it's either back to work or the door.

 

I remember back to my apprenticeship in the hotel I worked at.  Maitre D' and his buddy were both, uh.. "ethnic" types. Used to do quite a bit of outside catering with them, I personally witnessed many times the host especially give tips for the kitchen (service fees were included in the bill), and then those (deleted) would give me a shite-eating grin and pocket the money.  Hotel had two restaurants, and a bar.  Everything was rung out on one (1) antique,  manual  cash register.  Both those dudes had multiple house back in Italy, even showed the kitchen pictures of them. 

 

After I completed, I visited the owner, and brought with me brochures of cash register and accounting systems.  Although he knew, I told him again, he'd get his money back  in a matter of months if he installed such a system.  Two months later he installed a system, two and a  half months later the Maitre D' was gone and his buddy who was still working  had lost considerable wieght and hair.

...."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 #110 of 505

I agree with IceMan that it's sometimes amusing when your customers always tell you "what you should do" with a particular dish. It's always, "well, I like it this way...". Or "have you ever thought of doing ______ with this dish?" Yes, we tried it. We hated it. Not gonna happen.

 

The most frustrating thing I see in restaurants is when a customer sends back a perfectly cooked dish. Temps are a balancing act, and if somebody is that picky about how pink (or brown) they want their meat, they should ask the server "what's medium well here?" It varies from kitchen to kitchen. I went to a very nice ($$$) steak house a couple of years ago and ordered a filet medium. I like medium rare, but filets are invariably undercooked, and that seems to solve the problem. The steak came out - and I'm not joking - au bleu. It was RAW in the center. Raw and cold. I like carpaccio, but not when I want steak.

 

On another note, don't you just cringe when somebody orders a filet mignon well done?

post #111 of 505

LOL. My SIL #1 orders his fillet butterflied, and well-done. I just generally shut up when he's paying. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #112 of 505

When you stab your finger on the ticket spindle in the middle of the rush. You would think after so many years experience you would not do such a stupid thing but then reality tells you to focus.

post #113 of 505
Quote:
Originally Posted by IceMan View Post

First off, it bugs me that FOH can't figure out that it is never the fault for anything of BOH. BOH is never wrong, so don't ever blame them for anything.  Secondly, FOH has no right to say anything whatsoever about pay. As a very decently paid BOH chef, I can't remember ever making more than the lowest, crummiest FOH person, on any given night. Next, FOH should just SHUT UP about ways to order dishes. I make my menu the way it is because that is the way it is. Don't go telling people how you like your regular, standard, been around for a long time, classic dishes all specialized. SHUT UP. 

 

On another point, not at all a bad thing but just one that cracks me up, is how home-cooking people get all flustery giddy about making stuff with over-the-top, high-priced ingredients. Hamburgers made of wagyu beef and prime chuck, topped w/ foie gras and basted in clarified butter. Crack me up. Then to take a burger mix costing around $12/lb. and cover it up w/ all this kinda stuff: sea salt and ground pepper, toasted seeded buns (I'm OK up to this point, but stop here) with a slather of mayo on the bottom bun. Cheddar cheese melted atop and topped with a salsa of: mango, pineapple, red and yellow bell pepper, red onion, jalapeño, cilantro, lime juice and salt. My goodness, we're talking hamburgers here. Enjoy what you eat I guess. Who am I to say. LOL. 

well iceman, 

i would say you said a mouthful!!!

joey
 

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #114 of 505

I'll second that......

...."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 #115 of 505

LOL. Well .......... I guess I wasn't in all that good a mood. Hey I'm not sayin', I'm just sayin'.  Something happened yesterday that aggravated the ever-loving bageebies out of me. I brought a good 3lbs. of really nice hanger over to a party. The  Host broke the housing hold-on to the tank screw for his gas grill (the black part that spins). We had to switch over to charcoal. I hate charcoal. I never realized or saw that the coals were no way close to ready, or that they were still flaming from the lighter juice. Anyway, the steak came out nasty. I hate it when that happens. If you're not a pro, then don't try to cook like a pro. At least not with the steak that I bring.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #116 of 505

 

Quote:

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!

 

Yeah did my internship for a chef/owner that would not close the door till everyone left, if a customer came in at last minute we would stay open and we would even take in more customers if they came. If anyone complained she just sent them home and did it her self i remember not closing the kitchen til like 2:30 in the morning one night cause we kept getting just one more cover. it was a lot of fun imo. :)

post #117 of 505

"First off, it bugs me that FOH can't figure out that it is never the fault for anything of BOH. BOH is never wrong, so don't ever blame them for anything. "

 

This may be the most ridiculous thing I have heard on this board yet.

post #118 of 505

Sorry. The BOH is NEVER wrong. If that's ridiculous to you, oh well. 

 

 

 

 

I'm sorry if you didn't take my comments in the jokingly humorous way they were intended. The next time you're near a "Dollar Store", see if they can fit you for a sense of humor. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #119 of 505

Or... you could realize that sarcasm and umm..."humour" don't translate well into the written word, especially on the 'net. It's why, in the current age, we have "emoticons".

 

"I think all servers are effin' morons"

 

vs

 

"I think all servers are effin' morons ;)  "

 

Intent is easy to read in the second one, isn't it?

post #120 of 505

When we get busy, the servers get overwhelmed and start to push their jobs into the kitchen.  Incomplete tickets, new abbreviations, mods and subs that they did did not talk to me about, verbals, add-ons, missing table numbers/server names/guest count.  Everything gets rushed and left for the kitchen to decifer.  Now, I have to hold tickets, find the server, and ask them what the hell does this mean.  Don't they realize they cut a couple of seconds when they wrote a useless ticket, and it takes several minutes of both of our time to figure out their mess?  So I tell them that their table loses its place in line if I have to take the ticket down and go find them - they still don't get it.

 

And they keep stacking tables and tickets up.  I go from 4 tickets to 20 tickets on the board - why didn't anyone tell me you just sat both dining rooms?  All they see is the big payout.  They don't care that because they did not manage the situation, most of these people will not come back!

 

And then the constant "how much longer on table 5?" "table 6 is about to walk".  At the beginning of the busy season our first busy night I pull them all back in the kitchen at some point during service, and make them pull down every ticket to look for their table and make a guess as to how much longer it will be.  I try to tell them that when they ask me to do that, I need to stop everything alse I am doing (including plating their tables), just to give them an answer.  Doesn't make sense!  And the answer is no more useful to them or their customer.

 

They just get into this mode of "write down order, give to kitchen.  bring drinks.  bring food.  repeat"  Very frustrating.

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