re: Questions for those who have worked in the service industry or as restaurant kitchen staff

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That's a smart trick

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Never ever under any circumstances send food back when it's near closing time

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Honesty, the biggest risk of ordering or sending something back right before close is the food might suck because the cooks are distracted with closing, a lot of things left that are prepared and held at temp like sauces are old, and they're likely to use random stuff like solo cups to measure everything because they already took all the utensils to the dish pit.

Alter.


Auto downvote

Yep I was in that movie

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Restaurant staff are more likely to frick with each other than a customer.

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This.

Customers are almost abstract to cooks. We’re aware you exist, obviously, and we laugh at some of your orders the same way you might laugh at a retarded scam email, but you exist outside of our tiny little world. We rarely think about you at all beyond, “I can’t make it 'medium rare with no pink', dipshit,” or “frick, another gluten-free Karen."

The servers are our customers. They’re the people standing in front of us, waiting on the food. They’re who we’re trying to keep happy.

Back of house gives zero shits about you. At least as far as risking our job/career/reputation by fricking with food over the 10th a-hole to walk through the door that day. Beyond making the food you paid for correctly, getting you out the door, and getting you to come back, you barely exist to us.

Think of it like some factory worker in China making rubber dog shite. He doesn’t give a frick about the guy in Mandeville who buys it as long as he keeps buying it.

No one fricks with peoples food and the movie Waiting definitely wasn’t representative of the restaurant industry at all. I dunno why they didn’t just make a realistic movie about it because that would be far funnier and more bizarre

All that talent & can't cook a meal for yourself

Worked at the original Chimes, 2000-2002'ish. No one ever messed with any customer's food. Did kitchen workers and servers get royally PO'd? For sure. But they didn't intentionally try and harm the meals.

Chimes was a "turn and burn". Flip tables, get people in and out. Good food, at a high rate of speed. The "problem" tables were always apparent. Either you used humor, and moved along with the $1 tip, or you had walk-outs and paid for their food. I never had a walk-out. . . .

I worked in restaurants in college.
Food was almost never messed with.
Too risky. Get caught get fired. . The only person I remember messing with the food was the GM. He was an a-hole. Yelled at everyone and made a bunch of us quit. Some went to a sister restaurant. He came in for dinner one night. Saw us and made a stink to our manager.
We got his ticket on the Microsoft and beaded his food with flour and junk from the dirty floor and cooked it up.
He sent back a clean plate.


Regular customers get hook ups. If a server came to new and said he had a regular and asked for a hook up he would get it. I would make of menu items, bigger portions whatever.
But then I stopped after I would a 15 hour shift and the server I hooked up showed me he made $500 in tips in 4 hours. I made $165 in fifteen hours.

It'll never happen in fine dining.
It happens more at Applebees level places. They hire the people that can't handle actual cooking.

More so the real parts of that movie where how everyone hooked up. How the kitchen staff was crazy and on drugs and how the servers were always upright and stressed.


You couldn't mess up food too much because everything had to go through the expiditer echo checked temp and look and such.
Mostly fry cooks will need with stuff if anyone.
I was a grill cook. I just had steaks and fish and grills and ovens.