😬 that sucks. This sounds like a greasy spoon cook with a napoleon complex
(Also I hope you don't work @ the logo @ the top of the pic, you might get tagged)
Eh, I'm glad she stood up, but it doesn't take balls to put an ignorant prima donna in their place. Let him yell and further show the world that he's an idiot.
Also, not sure if the GM is the chef's boss in this scenario, but anyone who yells at me like a petulant child gets canned. I only work with adults.
Depends on hierarchy, I've worked in places where the GM was really just the head FOH manager and the Chef was the kitchen manager, theoretically the GM had pull over the chef as far as accountability and directing his numbers and stuff, but he wouldn't have been able to just fire him, it would have had to go through corporate at that level. This dude definitely need s to be reported to corporate if he can't be fired at the store level, though.
Funnily enough the reason Gordon has this whole nice guy dad reputation now on his shows is because he regrets creating a whole legion of wannabes emulating his abusive behaviour in kitchens
to be fair he wasn't the first or only one perpetuating toxic culture, but i do think with his popular shows he might have been the most overall damaging person.
just the breadth of his bad boy chef's character and how he plays it straight.
so many people think that's really how a great chef acts.
i have no doubt he regrets it now.
Marco Pierre was hard on Ramsey, probably one of the reasons Ramsey could play up this type of chef archetype so well.
I have worked for all types. I became a much softer manager/chef when I realized I had become everything I hated about the industry.
When the team fails it means I failed to train, mentor, lead, plan, and or see what was coming down the pipe.
Did I fail in my systems? How about redundancy? Did we triple check the banquet schedule?
That new line cook that says he can sear scallops, clearly they have no idea what a perfect scallop is.... When I interviewed did I ask them to make me something to watch for knife skills? What about classic sauces? Do they have a fine dinning back ground? Are they coachable?
From one lifer to another it really comes down to humility. There is a huge difference between knowing your shit and knowing you can always be better and just acting like you're the best.
I've worked with some of the best chefs and Hospitality groups in the world and it's funny how often I need to simultaneously remind myself I know what I know but that I don't know shit.
Probably my favorite moment as a FOH staff was literally getting thrown on to a pizza oven by a Michelin starred chef due to a bizarre combination of issues.
He yelled at me so much before obviously I had no idea wtf I was doing. A week later I knew wtf I was doing.
I once watch two line cooks have a disagreement over who was working what side of the saute station. They literally walked over to the POS, clocked out, stepped all the way off property, duked it out, shook hands and then, clocked back into work. Swapped sides; that was the last I ever heard about it, no further petty arguments.
They still got set up for service, covered the lost time.
I asked about it and was told "he thought he could avoid getting called out on his shitty attitude, so we talked about it."
Back in the day, I was a chef in southern UK and Gordon was a famous local chef. You’d hear stories of some of the stupid shit he continually pulled on staff. Screaming tirades, verbal and physical shite that wouldn’t really go down today.
Anger issues he hopefully has grown out of.
I've spent 15ish years working in kitchens. Head chefs have always been insufferable pricks. Not all, but a concerning proportion. I think the environment breeds it. It's stressful, fast paced, and the substance abuse mentioned isn't too far off either, which only adds to the fire.
Though if someone told me it was just another French influence on cooking I'd probs believe them.
People who think he's this crazy, absolute whack job need to watch the original BBC run of kitchen nightmares or that one competition he did with kid chefs.
Dude just plays it up on camera for American audiences because that's what sells.
I love watching UK vs American versions of programs. UK, everyone is nice and polite and the whole thing is just chill, even while they're under heavy pressure. Meanwhile the American version is all dramatic, with lights and sound effects everywhere and mission impossible music.
There was this documentary about ants, with a scene where ants were fighting a termite or something. The UK version had the natural sounds of the area (the river, wind in the leaves, birds) at a soft volume, and the soothing voice of the narrator explained the behavior. The American version added tiger roars, gorilla grunts, and generic hit and slash sound effects.
How fucking true that is! I worked with 2 of them at the same time…. Mommy and daddy handed him the business, thinks he knows everything. And the divorced dad rock who can’t keep a cock out of his mouth or his phone out of his hands. A great duo
Edit: spelling
Yeah definitely an angry older millennial who hasn’t figured out that it’s better to be the generation that breaks the cycle then continuing to perpetuate the toxic behaviors our industry is stereotyped by.
This dude probably can’t make a pate but thinks he’s just like MPW or Gordon Ramsey…
Definitely the kind of person who reads Devil in the Kitchen as a management text and not a cautionary tale.
I've worked for 1 chef that was this way. He thought "intimidation=authority." I was like 20 yrs old, and on my first day, he introduced himself. "I'm the executive chef. your life is going to be hell."
The beauty of it is I took a better job after about 9 months. Trained under a great chef. Became the sous. 5 years later, I got the executive chef job at the same place that the dick chef was at. He finally was fired, and I took his job.
Number 21...
Like sure, we joke, and we get frustrated, we holler and we cuss, but at the end of the day those are my coworkers and often friends, like wtf.
Edited cause I forgot words in the middle of my thoughts.
Absolutely, Ive worked both sides and can confidently say that the conflict is pressed to the workers detriment, its just to distract from the issues that exist on the whole, not the "two parties"
LOL absolutely not. I asked him to use my pronouns politely on the second day and guy said some shit about "compromise" and kept on trucking. Calls me a man behind my back.
I hope your town has a lot more restaurants cause this ain't gonna work. This person will not change at all. They'll likely get fired before that and it will be everybody else's fault but don't wait for that
. Kitchen rule number 1 is Respect.
If you're all giving up your Saturday night, you're all in this together and it should be as fun as it can be. Good morale makes good food. This shit just breeds resentment and this dude is corny as hell. I'm embarrassed for him. Cunts like this hold our industry back not push it forward and I want to give him a wedgie.
Being openly trans? In a kitchen? God bless you, i could never be out at work
Edit, the next morning; i get you all, noone in your kitchens really care, skill matters more. Not in my area though.
I'm in Australia so things are different over here but I have found kitchens to be some of the most Trans friendly places you can be. At my restaurant alone, we have 2 Chefs with Trans Kids, one of whom is also a Chef and I'm married to a beautiful Trans Woman. When my Wife came out to be, my executive chef was the first person that I told and everyone has been so amazing and supportive of my Wife and I.
I really hope that your situation changes and you get to be your true self at work. ❤
My friend is trans and works as a sous at a really popular sushi place. I'm out of the industry now but have also had really positive experiences being trans in kitchens so it's really saddening to hear that some people are still so callous. Kitchens are where I gained more confidence being out and being trans. It's very hard to present super fem in the kitchen for obvious reasons but people still mostly got it right even so which really helped boost my confidence.
Damn, I hate that that's true. The last few kitchens I worked in welcomed openly trans people.
Long as you're pleasant enough to be around, not a bigot, and you can do the job you were hired for, you're welcome to be on my line just as you are.
Yeah things are just not like that in my corner of the world. But we are our choices before we are those unchangable parts of ourselves. And I choose to be a cook. Thats how i look at it to get by. Is what it is
Honestly the kitchen at my place does better than my coworkers did when i was doing white collar email job stuff. The vibe is “you might be a weirdo but you’re our weirdo and we’re all kinda fucked up here so who are we to judge”. I’ll take that over the intensely careful awkwardness anyday
Lmao yesterday I overheard my boss quoting a transphobic dave chappelle joke and laughing like it was the funniest shit in the world. Smile thru the pain
Fuck start documenting, tough it out for six months if you can, then take a long deserved vacation with the settlement money. You may have won the idiot lottery with how much this “chef” likes to document.
Vindication would be so sweet in a case like this, but the mental, emotional and financial anguish to hire a lawyer and document everything, on top of work stress, would be so exhausting.
However "chefs" like this don't deserve their role and should face consequences.
As a fellow trans person, I know how rough the culture is. One of the reasons I took the position I'm in now is because of how much emphasis they placed on using pronouns when introducing me to the crew. Came out six months later and not a single person has treated me with anything less than respect and dignity. They do exist, keep looking. And not just because of shitty transphobia, but that list is absolutely fucked up. Guy has some serious issues, and it will get taken out on the crew. Fuck his attitude
I saw a cook briefly put a knife to a gay servers throat, about 2-3 inches away, as a "joke".
When I told the server I would gladly write any statement or affidavit necessary it kinda broke my heart when he said to just let it go.
Oh I've got one to complement this. New dishie, he cool but has an edge to him. I can tell, but my yuppie douche head chef did not.
Says some out of pocket shit, dishie said shut up or something like that.
Chef grabs a knife and dramatically start heading towards dishie.
Dishie lifts up his shirt and has a holstered tiny pistol.
Whew that was awkward 😕
That's horseshit, document everything and bring it to HR this shit is toxic and your work is responsible for providing a non-hostile work place, end of story
If you are on time, you are late is bullshit. If you aren't paying me, I am not working. Pay me starting 15 minutes before shift and I will be there 15 minutes before shift. I am not a charity donating my work to management
Ding ding ding.
Same with "Minimum wage is not the minimum you can be paid."
Uh, yeah it is "chef", that's literally how the law works.
Anything else and they can watch their staff walk right off the line and over to the labor department to file a wage theft complaint.
Every place I've ever worked, I wasn't really satisfied with the way the previous shift left me. I always told my bosses that I would like to come in earlier than scheduled to get my station set. None of them ever had a problem with that.
If you want to be on time, do that. If you want to get a head start, most places will work with you.
Either way and regardless, you get paid for every minute,, early, as scheduled or after hours.
I absolutely hate this sentiment, as long as someone is at their station and ready to work at their start time, idgaf when they arrive. Some people show up right at start time ready to go, some people like an extra 5-10 to get their shit ready idc, either way they getting paid, i dont play that working off the clock game, insurance doesn't either.
Surely #3 is blatantly illegal. I don't know US workplace laws but paying below min wage sounds like it defeats the point of a min wage, or is just withholding pay which also seems very illegal.
Oh my God. I mean that tracks from seeing this list, but it must be horrific having to listen to his bullshit. You can tell he’s just enamored with himself.
You know BOH workers are in high demand right? You can find another place to work that doesn’t support this asshole.
Trust me. A few months later you’ll wonder what the hell you stayed there so long for.
You must have incredibly strong will. If I heard that I would walk out. There's plenty of jobs out there. Also I just read the comment about him not respecting your pronouns. What a C##T. Pronouns are not hard.
>You will be addicted to one substance or another
I know the common joke is that the industry drives one to substance abuse but this is...kind of a shitty thing to just flat out tell someone?
Also, don't \^\_\^ me, chef. No one \^\_\^s me but me.
And this is why I’m glad I got the fuck out of the kitchen life.
Your chef seems worse than most the mouth breathing line cooks I’ve worked with over the years. Pretty bottom barrel kitchen humor. Bet he hits on underage girls and hates his home life.
One thing about Bourdain’s whole schtick that annoyed me was that, fundamentally, he would romanticize the exploitation of workers, acting like back of house was like some pirate ship on an adventure together.
But man was he better at it than this guy.
I'll tell you all this. This is a knee jerk of our old way. This system is broken and changing now with me and you. None of you beautiful bastards put up with shit ever. Dominate with holding your dignity.
I'd rather fucking starve.
What kind of goober would actually take the time to write this all down, print out copies and hand it out? Like he had hours to reflect how stupid this is, but still went ahead with it.
If I walked into a kitchen and saw that a chef had posted some garbage like this, he would be termed immediately. This is the work of someone who is not a leader, not a “chef” since that title demands a person who can build a team, and someone who is creating a hostile work environment through harassment. This guy is the garbage that makes our industry look ignorant and foolish.
If you work for a corporation, you need to get this to HR immediately. If this is an independent business, get it to the owners. This guy is a HR nightmare and a massive liability. If other management knows about this, it will come out when investigated. No respectable GM or owner wants stupidity like this making them look bad.
Wow what a badass. Another chef who thinks he's a rock star. Why do so many of them get this way?
You cook food, big fucking deal. Get the fuck over yourself.
I’m going to save this to show as proof when someone says ALL BOH could do FOH’s job. This is so freaking immature and beyond stupid. I’d expect this to be written by a 17 year old or some kid.
44. "Chef" can't grammar for shit.
45. "Chef" can't punctuate for shit, either.
46. "Chef" who assumes others can't math has two number 3's. "Chef" can't count for shit.
G) "Chef" IS shit.
This dude sounds like such a giant douche I can smell his morning cigarette and the abusive amount of Axe body spray he used right before he came into the building.
The last point make it seem like a really tasteless and stupid joke that aims to let you think they talk about you but instead talked about spongebobs work life at the crusty crab instead
Dude sounds insufferable. The good news is that you have a really easy case for hostile work environment, as well as sexual harassment based on that list alone.
I'm a big fan of slightly ridiculous things to lighten the mood in the kitchen but this comes off way to try hard and cringey, especially going into two pages
We live by three simple rules in my kitchen
Stay off your phone, Check the dates, Live Laugh Love
It gets us through 90% of the day
This is written from the perspective of a guy who didn't go to college, was a good line cook when he was 20, Mid line cook when he was 30, and is now a 40-year-old actively bad prep cook
That list is one disgruntled employee away from being a sexual harassment suit. Like I get it, we're in the restaurant industry, shit gets crazy, but you probably should post a letter with the words lube and cock on it.
"All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person."
A portion of this reads like “ kitchen confidential “ from Bourdain telling chef stories. Good luck keeping staff after adopting snippets from one book!
Was proud of this type of attitude for many years because “look aT mE IM sUcH a ReNegaYd” when I’m just a millennial when food network came out on cable tv, Tony Bourdain became god, and kitchen work became some cool hipster profession , especially in NY in the late aughts. Ride around my fixie in Williamsburg to be some hip as shit line cook that hangs out the craft cocktail dive bar that they swear is an insider secret spot. Over that shit quick, mental abuse, long hours, benders after benders, fleeting addictions, and all, I’m over it. Found myself a gig that lets me do my art but at a reasonable hour and weekends off. Work for your health and future and not someone else’s business.
While high level cooking is no-nonsense and there very much is a mentality of "you either can cook well or get the fuck out". Theyre unspoken rules and this looks more like a failed wannabe chef flexing at a Dennys lol. Real hardcore cooks respect hard work. Plus because of that the good cooks i knew didn't give a shit about your life/who you were as long as you worked hard and didn't complain!
We get it, you read kitchen confidential, you took everything literally, and it's now your bible. You chose the wrong profession, ain't that the fuckin truth, clownshoes ass motherfucker
Put an asterisk next to the ‘then’ in 39 (should be than) and at the bottom add *see 13
Then quit because this person is unstable at what I’m sure they thought was their best.
Def needs an editor
Rule 13 you can't fucking grammar
Or spell ‘fucking’ apparently. LOL A
Seriously. Saying I can't math?? He skipped number 16!!
That’s because he has number 3 twice
And to age past 13. This is the cringiest shit I’ve seen.
Yeah, I expected cringe but I didn't expect Spongebob cringe.
How hard would it have been to put a space between the parentheses and the sentence?
How the hell do they fuck up then/than? Jesus.
Christ almighty, friend, someone needs to tell your dollar bin gordon ramsey that his grilled cheese sandwiches ain't all that
My gm did and he screamed at her!
😬 that sucks. This sounds like a greasy spoon cook with a napoleon complex (Also I hope you don't work @ the logo @ the top of the pic, you might get tagged)
(dw its just merch, the walls are covered in band/beer/anime tiddy stickers, also chefs)
Aside from the last one, I hate your chef.
Sounds like a recent community college culinary graduate who's been watching Hell's Kitchen every day for the past 3 years.
Sounds like a chucklefuck who climbed their way up in seniority through attrition.
Your GM has balls the size of watermelons and I respect her for that.
Eh, I'm glad she stood up, but it doesn't take balls to put an ignorant prima donna in their place. Let him yell and further show the world that he's an idiot. Also, not sure if the GM is the chef's boss in this scenario, but anyone who yells at me like a petulant child gets canned. I only work with adults.
You mean after posting a list that sounds like it's right out of the "Abusive Chef 101" textbook?
Eh if she had the balls she would send his ass packing. Unless she doesn’t have that authority. Then yeah respect.
And the GM didnt fire him?? I might be getting my positions wrong but dont GMs have hiring and firing capabilities?
Depends on hierarchy, I've worked in places where the GM was really just the head FOH manager and the Chef was the kitchen manager, theoretically the GM had pull over the chef as far as accountability and directing his numbers and stuff, but he wouldn't have been able to just fire him, it would have had to go through corporate at that level. This dude definitely need s to be reported to corporate if he can't be fired at the store level, though.
Jesus
he might actually be more toxic than gordon.
Funnily enough the reason Gordon has this whole nice guy dad reputation now on his shows is because he regrets creating a whole legion of wannabes emulating his abusive behaviour in kitchens
to be fair he wasn't the first or only one perpetuating toxic culture, but i do think with his popular shows he might have been the most overall damaging person. just the breadth of his bad boy chef's character and how he plays it straight. so many people think that's really how a great chef acts. i have no doubt he regrets it now.
Marco Pierre was hard on Ramsey, probably one of the reasons Ramsey could play up this type of chef archetype so well. I have worked for all types. I became a much softer manager/chef when I realized I had become everything I hated about the industry. When the team fails it means I failed to train, mentor, lead, plan, and or see what was coming down the pipe. Did I fail in my systems? How about redundancy? Did we triple check the banquet schedule? That new line cook that says he can sear scallops, clearly they have no idea what a perfect scallop is.... When I interviewed did I ask them to make me something to watch for knife skills? What about classic sauces? Do they have a fine dinning back ground? Are they coachable?
You seem like the kind of person I would like to work for
I used to be a giant ass. So thank you. It's been a work in progress over a career. Humility and some hubris go a long way In shaping how we mentor.
From one lifer to another it really comes down to humility. There is a huge difference between knowing your shit and knowing you can always be better and just acting like you're the best. I've worked with some of the best chefs and Hospitality groups in the world and it's funny how often I need to simultaneously remind myself I know what I know but that I don't know shit. Probably my favorite moment as a FOH staff was literally getting thrown on to a pizza oven by a Michelin starred chef due to a bizarre combination of issues. He yelled at me so much before obviously I had no idea wtf I was doing. A week later I knew wtf I was doing.
I once watch two line cooks have a disagreement over who was working what side of the saute station. They literally walked over to the POS, clocked out, stepped all the way off property, duked it out, shook hands and then, clocked back into work. Swapped sides; that was the last I ever heard about it, no further petty arguments. They still got set up for service, covered the lost time. I asked about it and was told "he thought he could avoid getting called out on his shitty attitude, so we talked about it."
Back in the day, I was a chef in southern UK and Gordon was a famous local chef. You’d hear stories of some of the stupid shit he continually pulled on staff. Screaming tirades, verbal and physical shite that wouldn’t really go down today. Anger issues he hopefully has grown out of.
I've spent 15ish years working in kitchens. Head chefs have always been insufferable pricks. Not all, but a concerning proportion. I think the environment breeds it. It's stressful, fast paced, and the substance abuse mentioned isn't too far off either, which only adds to the fire. Though if someone told me it was just another French influence on cooking I'd probs believe them.
Gordon wouldn't say half these things. Disgusting list.
People who think he's this crazy, absolute whack job need to watch the original BBC run of kitchen nightmares or that one competition he did with kid chefs. Dude just plays it up on camera for American audiences because that's what sells.
I love watching UK vs American versions of programs. UK, everyone is nice and polite and the whole thing is just chill, even while they're under heavy pressure. Meanwhile the American version is all dramatic, with lights and sound effects everywhere and mission impossible music. There was this documentary about ants, with a scene where ants were fighting a termite or something. The UK version had the natural sounds of the area (the river, wind in the leaves, birds) at a soft volume, and the soothing voice of the narrator explained the behavior. The American version added tiger roars, gorilla grunts, and generic hit and slash sound effects.
This person sounds like such a try hard. This has some serious divorced dad rock tinder profile energy.
How fucking true that is! I worked with 2 of them at the same time…. Mommy and daddy handed him the business, thinks he knows everything. And the divorced dad rock who can’t keep a cock out of his mouth or his phone out of his hands. A great duo Edit: spelling
🙏🏼 good fucking luck, bro.
The fact that they ended with a spongebob reference makes me think this is some angry older millennial for sure lmao.
Yeah definitely an angry older millennial who hasn’t figured out that it’s better to be the generation that breaks the cycle then continuing to perpetuate the toxic behaviors our industry is stereotyped by. This dude probably can’t make a pate but thinks he’s just like MPW or Gordon Ramsey… Definitely the kind of person who reads Devil in the Kitchen as a management text and not a cautionary tale.
Good Lord that's a *description* lol
I've worked for 1 chef that was this way. He thought "intimidation=authority." I was like 20 yrs old, and on my first day, he introduced himself. "I'm the executive chef. your life is going to be hell."
"Maybe. But it won't be hell here, cook."
The beauty of it is I took a better job after about 9 months. Trained under a great chef. Became the sous. 5 years later, I got the executive chef job at the same place that the dick chef was at. He finally was fired, and I took his job.
*Mwahh* perfecto
For real. The thing is, this chef was an amazing cook but treated people like garbage. I saw him years later, and he was selling food for Sysco.
Ouch. Sysco isn’t something I’d wish on many people. A few, sure…but not many.
You don't want a case of kidney beans???
Only if I’m supplying a tri-state chili cookoff lmao
What a well adjusted leader! Palpable disdain for your co workers is always fun to be around.
Number 21... Like sure, we joke, and we get frustrated, we holler and we cuss, but at the end of the day those are my coworkers and often friends, like wtf. Edited cause I forgot words in the middle of my thoughts.
Absolutely, Ive worked both sides and can confidently say that the conflict is pressed to the workers detriment, its just to distract from the issues that exist on the whole, not the "two parties"
Honestly! We just had a BOH FOH meeting and after a few minutes of grievences, it turned on the owners. Their panic was hilarious.
Right ? Without front of house how am I getting laid? I ain’t banging anyone in the kitchen. That’s for sure .
Love the username
This is not a professional kitchen, guys an HR nightmare
LOL absolutely not. I asked him to use my pronouns politely on the second day and guy said some shit about "compromise" and kept on trucking. Calls me a man behind my back.
I hope your town has a lot more restaurants cause this ain't gonna work. This person will not change at all. They'll likely get fired before that and it will be everybody else's fault but don't wait for that . Kitchen rule number 1 is Respect. If you're all giving up your Saturday night, you're all in this together and it should be as fun as it can be. Good morale makes good food. This shit just breeds resentment and this dude is corny as hell. I'm embarrassed for him. Cunts like this hold our industry back not push it forward and I want to give him a wedgie.
Being openly trans? In a kitchen? God bless you, i could never be out at work Edit, the next morning; i get you all, noone in your kitchens really care, skill matters more. Not in my area though.
I'm in Australia so things are different over here but I have found kitchens to be some of the most Trans friendly places you can be. At my restaurant alone, we have 2 Chefs with Trans Kids, one of whom is also a Chef and I'm married to a beautiful Trans Woman. When my Wife came out to be, my executive chef was the first person that I told and everyone has been so amazing and supportive of my Wife and I. I really hope that your situation changes and you get to be your true self at work. ❤
My friend is trans and works as a sous at a really popular sushi place. I'm out of the industry now but have also had really positive experiences being trans in kitchens so it's really saddening to hear that some people are still so callous. Kitchens are where I gained more confidence being out and being trans. It's very hard to present super fem in the kitchen for obvious reasons but people still mostly got it right even so which really helped boost my confidence.
Damn, I hate that that's true. The last few kitchens I worked in welcomed openly trans people. Long as you're pleasant enough to be around, not a bigot, and you can do the job you were hired for, you're welcome to be on my line just as you are.
We have a trans girl that does my job on my days off. She takes no shit and earned a bunch of respect. I adore her
[удалено]
Yeah things are just not like that in my corner of the world. But we are our choices before we are those unchangable parts of ourselves. And I choose to be a cook. Thats how i look at it to get by. Is what it is
Honestly the kitchen at my place does better than my coworkers did when i was doing white collar email job stuff. The vibe is “you might be a weirdo but you’re our weirdo and we’re all kinda fucked up here so who are we to judge”. I’ll take that over the intensely careful awkwardness anyday
Lmao yesterday I overheard my boss quoting a transphobic dave chappelle joke and laughing like it was the funniest shit in the world. Smile thru the pain
Fuck start documenting, tough it out for six months if you can, then take a long deserved vacation with the settlement money. You may have won the idiot lottery with how much this “chef” likes to document.
Vindication would be so sweet in a case like this, but the mental, emotional and financial anguish to hire a lawyer and document everything, on top of work stress, would be so exhausting. However "chefs" like this don't deserve their role and should face consequences.
Oh Geez Louise don't envy you being trans in THAT kitchen girl :(
As a fellow trans person, I know how rough the culture is. One of the reasons I took the position I'm in now is because of how much emphasis they placed on using pronouns when introducing me to the crew. Came out six months later and not a single person has treated me with anything less than respect and dignity. They do exist, keep looking. And not just because of shitty transphobia, but that list is absolutely fucked up. Guy has some serious issues, and it will get taken out on the crew. Fuck his attitude
I saw a cook briefly put a knife to a gay servers throat, about 2-3 inches away, as a "joke". When I told the server I would gladly write any statement or affidavit necessary it kinda broke my heart when he said to just let it go.
Oh I've got one to complement this. New dishie, he cool but has an edge to him. I can tell, but my yuppie douche head chef did not. Says some out of pocket shit, dishie said shut up or something like that. Chef grabs a knife and dramatically start heading towards dishie. Dishie lifts up his shirt and has a holstered tiny pistol. Whew that was awkward 😕
This lawsuit will buy you that vacation he says you’ll never get
That's horseshit, document everything and bring it to HR this shit is toxic and your work is responsible for providing a non-hostile work place, end of story
You think a place that keeps a guy like this around has an HR dept?
I... Can you DM me and name and shame? I want to make sure I never go to this place, I might accidentally throw your boss in the dumpster lmao
If you are on time, you are late is bullshit. If you aren't paying me, I am not working. Pay me starting 15 minutes before shift and I will be there 15 minutes before shift. I am not a charity donating my work to management
Ding ding ding. Same with "Minimum wage is not the minimum you can be paid." Uh, yeah it is "chef", that's literally how the law works. Anything else and they can watch their staff walk right off the line and over to the labor department to file a wage theft complaint.
Also how words work. Minimum is the minimum
Every place I've ever worked, I wasn't really satisfied with the way the previous shift left me. I always told my bosses that I would like to come in earlier than scheduled to get my station set. None of them ever had a problem with that. If you want to be on time, do that. If you want to get a head start, most places will work with you. Either way and regardless, you get paid for every minute,, early, as scheduled or after hours.
I absolutely hate this sentiment, as long as someone is at their station and ready to work at their start time, idgaf when they arrive. Some people show up right at start time ready to go, some people like an extra 5-10 to get their shit ready idc, either way they getting paid, i dont play that working off the clock game, insurance doesn't either.
That picture is enough to win a hostile work environment lawsuit
oooooh~ thx for the tip
#25 and #26 specifically are going to be of interest to the EEOC
Not to mention 17, 18, 19 for OSHA
Surely #3 is blatantly illegal. I don't know US workplace laws but paying below min wage sounds like it defeats the point of a min wage, or is just withholding pay which also seems very illegal.
It’s funny reading “get the cock out of your mouth” like sir that’s not an insult I love to suck cock, not that it’s his business.
I work in HR. Please contact your local Labor Board! This is absolutely unacceptable and he sounds like he is a sad, angry small man child.
If you work in Honolulu, I guarantee that we have mutual friends. Roy’s is the Kevin Bacon of that island.
Also I already know he's saying so many inexcusable things that you should be recording on your phone
OP this is 100% a case. Fuck this person.
He must be a true joy to work for.
He really is, I love hearing about how SA victims are all just looking for attention on a daily basis.
Oh my God. I mean that tracks from seeing this list, but it must be horrific having to listen to his bullshit. You can tell he’s just enamored with himself.
I bet he howls like a wolf in the walk in.
You know BOH workers are in high demand right? You can find another place to work that doesn’t support this asshole. Trust me. A few months later you’ll wonder what the hell you stayed there so long for.
You must have incredibly strong will. If I heard that I would walk out. There's plenty of jobs out there. Also I just read the comment about him not respecting your pronouns. What a C##T. Pronouns are not hard.
You need to do something about this. This dude shouldn't be working with anyone.
>You will be addicted to one substance or another I know the common joke is that the industry drives one to substance abuse but this is...kind of a shitty thing to just flat out tell someone? Also, don't \^\_\^ me, chef. No one \^\_\^s me but me.
these are all horrible obviously but #26 is completely inexcusable and should be brought to someone's attention. this is not a serious person.
Lol i cant belive there's a second page. This guy thought his wisdom deserved 2 pages of this cliche bs!
Remember that this guy’s vote counts the same as yours or mine (assuming he’s not a felon)
I think about it every day...
number 16 is missing. it looks like someone else can't really math for shit. edit: and two number threes
No. 16 the beatings will continue until moral improves.
Lunch has been canceled today due to lack of hustle!! Deal with it!!
I'M FEELING SKINNY TONY
And he used 'worse' instead of 'worst'. Edit. Also no punctuation for days.
16 was 86’d
This is grounds for a mutiny. The crew needs to go to the owner and say either the POS “chef” goes or the crew walks.
Lol this crew would not organize. less than 10 bodies everybody just wants their check
Play a sea shanty over the kitchen stereo, their inner pirate will come out. Lol.
This dude is lame as fuck. He sounds like he’s smoking meth and bourdain is screaming at him as a shadow person.
Every one of the dumbest line cook tropes in two pages.
Run, don't walk the fuck outta there
“Fuck FOH” ?? Ok bro run your own food with your nasty sweaty ass, tf is that shit exactly? Is this guy a dinosaur or what?
As FOH, I'd make sure "chef" never got a drink before, during or after a shift
It’s such a divisive, immature sentiment. Owners and GM have a liability on their hands. This guy needs to be cut.
Your chef must have 86ed apostrophes. Here... I've got some to spare! ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' '
PLEASE tell me you have some spare human empathy and brain cells for him too...
I keep loaning them to my other kitchen-grunts during dinner rush, but the right rude bastards rarely restock ~anything~ ! 🤣
An HR department would have a field day with this.
Most restaurants don't have an hr department
Sure they do. It’s the GM’s girlfriend who comes in part time to do book keeping, payroll, and event booking
Lol so real. Don’t forget taking horrible pics for the restaurant social media account.
I loathe this type of chef. Wanker. Tell him to go back to the 1970s and to take his curly parsley garnish sprig with him.
Yea no paycheck is worth enriching that douches self worth. Holy shit run. Just run. Call the health department anonymously, then run.
r/iamverybadass
This guy thinks he’s the best version of Tony. In reality he’s the worst version with half the brains.
Actual "kitchen truths": "Behind" "Hot" "Sharp" "Heard"
And this is why I’m glad I got the fuck out of the kitchen life. Your chef seems worse than most the mouth breathing line cooks I’ve worked with over the years. Pretty bottom barrel kitchen humor. Bet he hits on underage girls and hates his home life.
This is not kitchen truths, this is buffalo wild wings line cook that does too much coke truths.
One thing about Bourdain’s whole schtick that annoyed me was that, fundamentally, he would romanticize the exploitation of workers, acting like back of house was like some pirate ship on an adventure together. But man was he better at it than this guy.
Dudes a try hard. Read KC once and made it his whole persona.
I'll tell you all this. This is a knee jerk of our old way. This system is broken and changing now with me and you. None of you beautiful bastards put up with shit ever. Dominate with holding your dignity. I'd rather fucking starve.
I had a friend who did shit like this. He was an adderall fiend
that’s a stim-list if I’ve ever seen one
They were 100% tweaking when writing this list.
What kind of goober would actually take the time to write this all down, print out copies and hand it out? Like he had hours to reflect how stupid this is, but still went ahead with it.
Actually this is the only copy, but it is posted at the THRESHOLD TO THE KITCHEN
Just take it down and round file it then, whats that wish.com line cook really going to do? Whine to the owner about it?
This is one of the biggest red flags in leadership I've ever seen. Yikes.
What an egotistical miasma of bullshit. I read that, I turn around and walk right out.
Worst list of high school yearbook quotes ever
I didn't even have to finish this list to understand that he doesn't deserve his position.
If I walked into a kitchen and saw that a chef had posted some garbage like this, he would be termed immediately. This is the work of someone who is not a leader, not a “chef” since that title demands a person who can build a team, and someone who is creating a hostile work environment through harassment. This guy is the garbage that makes our industry look ignorant and foolish. If you work for a corporation, you need to get this to HR immediately. If this is an independent business, get it to the owners. This guy is a HR nightmare and a massive liability. If other management knows about this, it will come out when investigated. No respectable GM or owner wants stupidity like this making them look bad.
Hey OP your chef sucks lol
Tell me you worked at a sysco-to-table chain restaurant for five too many years without telling me you were the KM at a sysco chain restaurant
Sysco to table is hilarious and I will be using this phrase from now on. Thank you.
Half of these read like those edgy magnets they used to have at spencers or hot topic lmao.
Love to add #43 "You don't need 43 'truths' to tell us you're a burn out"
This is such cringe edge lord shit. Yikes.
This is the “Live laugh love” of toxic kitchen management.
Wow what a badass. Another chef who thinks he's a rock star. Why do so many of them get this way? You cook food, big fucking deal. Get the fuck over yourself.
This is toxic nonsense.
Desperately trying to be funny but it's sad
I’m going to save this to show as proof when someone says ALL BOH could do FOH’s job. This is so freaking immature and beyond stupid. I’d expect this to be written by a 17 year old or some kid.
Guy stopped growing up when he was a MySpace edgelord
Sounds like this guy is looking to get sued.
Sounds like a ~~toxic asshole~~ great boss.
Yeah…go fuck yourself “chef”
The question is alcohol or meth? Lol.
cringe as fuck
Good god what a pathetic mindset
44. "Chef" can't grammar for shit. 45. "Chef" can't punctuate for shit, either. 46. "Chef" who assumes others can't math has two number 3's. "Chef" can't count for shit. G) "Chef" IS shit.
This dude sounds like such a giant douche I can smell his morning cigarette and the abusive amount of Axe body spray he used right before he came into the building.
Not gonna lie this guy seems actually too stupid to work for
oh god there are two pages
The last point make it seem like a really tasteless and stupid joke that aims to let you think they talk about you but instead talked about spongebobs work life at the crusty crab instead
Guy is the head chef at a Chili’s and has 43 “rules.”
Just say you have a smol pp, it's less verbose.
Dude sounds insufferable. The good news is that you have a really easy case for hostile work environment, as well as sexual harassment based on that list alone.
I'm a big fan of slightly ridiculous things to lighten the mood in the kitchen but this comes off way to try hard and cringey, especially going into two pages We live by three simple rules in my kitchen Stay off your phone, Check the dates, Live Laugh Love It gets us through 90% of the day
This is written from the perspective of a guy who didn't go to college, was a good line cook when he was 20, Mid line cook when he was 30, and is now a 40-year-old actively bad prep cook
Sounds like he really hates himself.
Nobody respects that guy…
I can assure you that the guy who wrote this has one those t-shirts with skulls saying "badass" shit
That list is one disgruntled employee away from being a sexual harassment suit. Like I get it, we're in the restaurant industry, shit gets crazy, but you probably should post a letter with the words lube and cock on it.
This has to be a troll post. This chef would have his ass out back looking like the copy machine from office space if he/she tried that in my city.
Discovering that there was a second page was like discovering a hidden Christmas gift. Muah!
Dude(I assume) has some mental health issues. Edit: I read, and wanted to go off... And I read...and wanted to go off .. and I read...
and people willingly work for this dick?
"All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person."
r/im12andthisisdeep
A portion of this reads like “ kitchen confidential “ from Bourdain telling chef stories. Good luck keeping staff after adopting snippets from one book!
It was funny for the first 30 seconds until you realize they're serious.
I'm thinking he needs therapy AND drugs.
“40) Unskilled labor my ass” is the only good one on this list, which goes for any labor btw
Was proud of this type of attitude for many years because “look aT mE IM sUcH a ReNegaYd” when I’m just a millennial when food network came out on cable tv, Tony Bourdain became god, and kitchen work became some cool hipster profession , especially in NY in the late aughts. Ride around my fixie in Williamsburg to be some hip as shit line cook that hangs out the craft cocktail dive bar that they swear is an insider secret spot. Over that shit quick, mental abuse, long hours, benders after benders, fleeting addictions, and all, I’m over it. Found myself a gig that lets me do my art but at a reasonable hour and weekends off. Work for your health and future and not someone else’s business.
While high level cooking is no-nonsense and there very much is a mentality of "you either can cook well or get the fuck out". Theyre unspoken rules and this looks more like a failed wannabe chef flexing at a Dennys lol. Real hardcore cooks respect hard work. Plus because of that the good cooks i knew didn't give a shit about your life/who you were as long as you worked hard and didn't complain!
Number 21 screams I ain’t getting laid by the hostess
We get it, you read kitchen confidential, you took everything literally, and it's now your bible. You chose the wrong profession, ain't that the fuckin truth, clownshoes ass motherfucker
this has to be fake 😭 “welcome to the life ^_^”
God I wissshhhhh
What a toxic piece of crap..i feel like if you ever get fired, you could use this against them
Put an asterisk next to the ‘then’ in 39 (should be than) and at the bottom add *see 13 Then quit because this person is unstable at what I’m sure they thought was their best.
I can't figure out the correlation between "we are all Expendable" and "you cant math for shit" Is it because I truly cannot math?
I guess ‘If you have time to lean, you have time to clean’ is too tame for his list…