“I’m pretty sure I just nailed the vegan, gluten-free menu…”
Ronald: I find your sence of self worth disturbing. So what you’re saying is our elderly on fixed income and our war vets should just stay home and rot instead of getting out of the house once and awhile to eat and socialize is wrong just cause you don’t get a tip. I’m a cook and tips are half my pay, you should really grow the fuck up tips are earned through good service and good food not you’re over inflated sence of self worth.
A chef that works at Casbah Mediterranean Kitchen and Wine Bar located in Pittsburgh, Pennsylvania uploaded behind the scene footage of what it’s like to work in a high end restaurant and shared it on reddit…
I’ve worked in kitchens all my life…
You may think it’s all fun and games…
But we do live by a certain set of rules.
Really it’s all about hard work.
And all 16 are spent on our feet.
We get cuts.
We get burns.
We plan out every minute of our day…
Every ingredient of our dishes…
every step of our events…
and every item of our inventory.
Failure is NOT an option.
But with all the downsides…There are upsides.
We get really cool high-tech toys like immersion circulators and CryoVac machines.
And we get really low-tech toys too.
We work with high quality ingredients from the land and sea.
A lot from Sea.
Okay mostly from Sea.
We taste EVERYTHING.
But at the end of the day, the real beauty is the food.
We strive to make food taste good,
incorporate fresh and local ingredients,
and appeal to the eye.
Even if we ARE just serving Goose Liver sometimes.
Whether it’s beef,
or pasta, we hope you like it all the same.
At the end of the day, we do everything for You.
And sometimes you make a friend or two along the way.
Apparently this guy thinks a restaurant can run without servers. When will idiots like this get it into their heads that all jobs at a restaurant are important and we all have a purpose, work hard, and need each other. If it bothers you so much what servers make then solve your problem by becoming a server!
Fifteen Years ago a teenager, Mathew Sanchez, took his girlfriend out for a Valentine’s Day dinner at Le Cafe Miche in Albuquerque, New Mexico. Towards the end of the meal Sanchez realized he didn’t have enough money to cover the bill. To save him embarrassment in front of his date, the restaurant’s owner, chef Claus Hjortkjaer, paid Sanchez’s bill for him and said “If you can pay me back sometime, great, and if you can’t, I can live with that too.”