Posted by Our Waiter Me on April 29, 1998 at 01:01:21:
In Reply to: RE: No Title posted by Posted by: OUR CHEF MICHEL on Wed Jan 1 20:03:59 1997 :
: THE WAY I SEE IT RESTAURANT GUESTS HAVE A RESPECT FOR THERAW INGREDIENTSTHAT COMPOSE THEIR MEAL THEY UNDERSTAND THAT THIS OR THAT IS COSTLY TOPURCHASE OR MABIE EVEN RARE OR AVANT-GARDE ....... BUT SQUATAPPRECIATION FOR THE LABOUR THAT IT TAKES TO PUT THEIR DINING TOGETHERTHEY VALUE THE FOOD BUT NOT THE HUMAN COMPONENT THAT IS REQUIERED TOPROVIDE THEM WITH THEIR MEAL.
Just like a Chef, yelling and butchering the language. DIS IS YELLINAND IT SUCKS. Calm down, we're all on the same team. BOH people have, in my experience, a strange inferiority complex. Sure I get to be out front, make as much as, (or more than) everybody in the kitchen, I get air conditioning, I don't need a shower before I go out after work, I am clean, I speak good English, I'm not cut, burned or sweaty, is that a reason to act like I'm the one with the unimportant job? BOH, calm down. Why does that inferiority complex so often manifest itself as a power trip?
"If I don't get 20%, the kitchen didn't do their job," Me.
Post a Followup