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Things that make you go AAAARRRRRGGGHHHH!!!! - Page 2

post #31 of 51
The guy that is supposed to be servicing the ansul system sets it off 1 hour before service starts and all hot sauces are on the range. Best day ever!
post #32 of 51

Lazy, half a$$ cooks!  Cooks who call in thirty minutes before their shift, ppl who complain about the work load.

post #33 of 51

People who complain all the time and who see evrything 1/2 empty instead of 1/2 full  and are pesamistic . Being like this could bring moral of entire place down.

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...

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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...

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post #34 of 51

Excuses.

Finger pointing.

GMC bailouts.

 

* oops. Sorry if that last one offended anyone. Tried to edit. So... I'll just add that it is just IMHO.

post #35 of 51

Genetically Modified Cookies?? lol.gif

Quote:
Originally Posted by flipflopgirl View Post

GMC bailouts.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #36 of 51

My new work place has such a sh*t pans. Only one pan is, which u could pan fried fish(Happily our chef promise to order new ones). And our gm(which is server too). When she comes to say about hundred times per lunch shift, "sorry i was forgotten to order this, can u get it fast"

Oh yes, i will get all so fast that i could, but could u please write your orders right?

post #37 of 51

Entitled little brats who have been working on the line for 2 months who question EVERYTHING anyone in authority says. "why?" Why? Because we said so. If you want to learn about something we're doing, ask an intelligent question, but asking why every 5 minutes just makes you sound like a 5 year old.

 

And the table of two coming out of the printer that has so many instructions it's a foot long.

post #38 of 51

When someone takes my tongs/towels/knife.

post #39 of 51
Quote:
Originally Posted by PoorPig View Post

Entitled little brats who have been working on the line for 2 months who question EVERYTHING anyone in authority says. "why?" Why? Because we said so. If you want to learn about something we're doing, ask an intelligent question, but asking why every 5 minutes just makes you sound like a 5 year old.

 

And the table of two coming out of the printer that has so many instructions it's a foot long.

 

I'd rather have it all explained on the ticket so I don't have to run around asking 10 questions about said table.

post #40 of 51

when people need a job but dont want to work makes my blood boil

stolen towels, lippy line cooks, stupid servers, and half assed expeditors


Edited by FoodSlut - 8/27/12 at 7:54pm
post #41 of 51

The new vegetarian (or vegan) prep cook who thinks they shouldn't have to handle meat.

Did you look at my menu before applying?

Goodbye.

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 #42 of 51

a FOH who comes in with an empty bread basket and says HOT really loud so you get out of his way...
 

post #43 of 51

waitstaff who instead of scraping their plates into the garbage can, bang them against the side of the garbage can repeatedly!... how much stess do you think that plate can take? more than i can apparently......double aaarrgghhhh!!! waitstaff that are only nice to you because you are their meal ticket....forgetaboutit sistah...i ain't interested in your small talk...

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 #44 of 51
Quote:
Originally Posted by hautesaute View Post

saying "sorry, chef" for something i didn't do, because i'm not throwing anyone under the bus. argh.

I know the feeling.

post #45 of 51

stuff on the floor, using your towel to wipe your face, not consolidating product, dirty bain water, tape on containers in the dish pit

post #46 of 51

Coming in on Monday morning only see the weekend shifts did not cover alot of the food..... in the garbage. It does not matter how many times you tell them, they don't listen and they don't label.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #47 of 51

Oysters, and everything associated with them. In our busy season we will go through 75lbs a night of oysters.. shucked to order... I have thought about completely stabbing through my hand while shucking to get a break from shucking oysters for a couple of hours. Also, serving coming up to your station / window and asking hey man what's the deal with that (insert menu item here) The deal is, if you dont see it in the damn window or on the expo table, then the shit's not up, get out of my face!!!!! 

 

I am 100% convinced that the expo position was created so that the kitchen staff wouldn't choke the shit out of the servers.

post #48 of 51
Quote:
Originally Posted by matrunks View Post

a FOH who comes in with an empty bread basket and says HOT really loud so you get out of his way...
 

I'm not FOH but I am 100% guilty of doing this to the FOH people if they are in my way in the kitchen. I'll have empty hands and come behind them yelling SHARP, HOT, FULL HANDS, SHARP, HOT!!! Just so they get out of my way. We do have a very small kitchen though, and for some reason some of the FOH staff wants to just stand aimlessly in the middle of the kitchen, right in our way.

post #49 of 51

Service staff or anyone else not dressed in chef clothing on the wrong side of the pass. They have learned now and dont do it anymore. Also I am really getting tired of 3rd year restaurant student that come for an 8 week practium and don't know basics like how many deci liters in a liter or how to work clean.

post #50 of 51
Quote:
Originally Posted by Lagom View Post

Service staff or anyone else not dressed in chef clothing on the wrong side of the pass. They have learned now and dont do it anymore. Also I am really getting tired of 3rd year restaurant student that come for an 8 week practium and don't know basics like how many deci liters in a liter or how to work clean.

Had a busser who kept cutting through the line instead of going around. No matter how many times the Executive Sous Chef told him to go around, explained the danger, etc., he continued to cut through.

Then one day the Chef saw him coming out of the corner of his eye and tagged him on the neck with a sheetpan fresh out of the oven.

"Ï'm so sorry, I didn't expect anyone to be there".

He went around from that day forward.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #51 of 51

Spoons left in tubs, prep not being labelled and dated and FOH standing around chatting or trying to nab food from the pass. 

 

Oh, and hello! This is my first post! 

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