Things Never Said By A Head Chef
“I’m pretty sure I just nailed the vegan, gluten-free menu…”
Servers Read Their Own Yelp Reviews Out Loud
Servers, Bartenders and Cooks read their mean yelp reviews (misspellings and all)…
Idiot Of The Day
Best Response:
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.
Behind The Scenes Of A High End Restaurant: A Chef’s Point Of View
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.
these aren’t them.
Really it’s all about hard work.
We work incredibly long hours. Sometimes even more than this measly 16 in one day.
And all 16 are spent on our feet.
We go through shoes faster than you can imagine.
We get cuts.
A lot of cuts.
We get burns.
Even more 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.
Fucking up is DEFINITELY 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.
Our poor iPod Dock has seen it’s better days. But check out that kitchen ingenuity.
We work with high quality ingredients from the land and sea.
A lot from Sea.
Okay mostly from Sea.
We taste EVERYTHING.
Need salt? That’s our fault. We compare dishes and ingredients endlessly until we get the combinations we deem best. And if we’re over or under seasoning the food, we’re failing…which like I said, is not an option.
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.
(foie gras dish)
Whether it’s beef,
lamb,
fish,
or pasta, we hope you like it all the same.
At the end of the day, we do everything for You.
and sometimes you learn to cook pastries, and write on plates in chocolate.
And sometimes you make a friend or two along the way.
I’d just like to thank everybody who took the time to read through this and take a look at all the images. I think it’s important to spread the word a little bit about what people like us do on a daily basis that goes largely unseen unless you work in the industry yourself. Thank you for all the kind replies and messages, now go out and eat something good today!
~ j0be
[Source: reddit]
The Kitchen A.K.A. The Reason You Have A Job
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!
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