Six Things Customers Do to Tick Off a Chef

That chef sounds like a total dick from the article on CNN.

He's probably a cook and not a chef? You are in the business to satisfy your customers and are in the hospitality business.

Minor infractions IMO.





A few off the top of my head that pisses off a chef:



1) Alterations to the menu. Not necessarily 86ing things, but adding to dishes so as to create their own menu items.

2) Telling him how to cook his food. Beginning comments with "Hey, you know what you should do is"

3) Not knowing what Mid Rare really is because they've had it done wrong so many times that when they ask for it, what they really wanted was Medium, and yet expect the chef to alter the term as it is per textbook definitions to suit them.

4) Walking into the kitchen without the chef's permission.

5) Walking in with 15 or more people without a reservation 30 minutes before closing.

6) Waiters who can't pronounce the menu items, won't explain them because they don't know what makes them up, and have no desire to learn.



BONUS: Excuses

- Sorry I didn't get the pots in the sink Chef.

- Hey I know this plate looks like shite Chef, but I put it in the window anyway because I was really busy.

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That chef sounds like a total dick from the article on CNN.

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i dont think so. its a rant. its the inner monologue of every person in the restaurant industry.

hell, if you are in any sort of service industry, you have to think similar thoughts about certain clients that are oblivious to how they come across.

Why do chefs seem to feel entitled to be more cranky than other professions?

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Why do chefs seem to feel entitled to be more cranky than other professions?

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I would think most are not like this. Probably about like most professions in that you have a few outspoken jerks, but most are good folks.

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Have you ever had to work with an interior designer?

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Or a homeowner? Or a Doctor or lawyer? Most are all douchebags.

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I don't think they feel entitled but they are probably cranky because they have to work all weekend nights and holidays. How bad would that suck?

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I don't think that's it. Chefs are in their profession because they love it, and love cooking and creating, not because they have to, or desire a 9-5 job, but because they are enthralled with the culinary arts. They are artistic, and want other people to share in appreciation of their art, or at the least, just order from the menu and trust that they know what they are doing in their art. You can do no better than to compliment a chef on his work because that's what it about for them, for people to appreciate what they are trying to do in a culinary sense. But sadly, anyone who's ever worked in the service industry, retail, or sales can tell you that the masses are asses. That is to say that there are a whole lot of unreasonable ego maniac pricks in the general public that are authorities on everything and desire to feed their egos by being asses and speaking out their asses about shite they simply have half knowledge of, and no more so than now with the internet at our fingertips, and unless you've worked in these fields, you have no idea.

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I know a guy who works as a restaurant consultant.
He's not a chef but he watches the chef and staff work and suggests more efficient ways to get the job done.

The detail is amazing. Everything from who is left handed and right handed to the decor and the background music.

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I've been in restaurants before that struck me as being overly "focus grouped." I think it's possible to take those sorts of ideas a bit too far.