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Thread: Pet peeves

  1. #141
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    I relate to most of these mentioned so far.

    A few more/repeats:

    -Servers who walk into the kitchen during the peak of summer when it is hot as hell on the line, and say, "Jeez, it's soooo hot in here!! I don't know how you guys do it!!" STFU. Yes, we know it's hot, dumbass, we are doing a 10 hour shift next to the grill or the flattie or the wood burning oven. Get out of my kitchen.

    -Servers who complain in the kitchen about paying taxes on tips, or tipping out to their bussers, runners, expo, etc. "I'm only going to walk with $250 tonight. This sucks!" STFU.

    -In catering, when the captain doesn't count the tables correctly, or has an incorrect guest count, or an incorrect breakdown count (tallies of chix/steak/fish/vegetarian, etc).

    -In catering, when guests have replied via response card and indicated vegetarian meal, but then see the steak plate and change their order when it is placed in front of them. "Oh, that looks good, can I have the steak instead?" or "No, I didn't order vegetarian. I want steak." Oh, really, because if your name is John Smith and you're sitting in the right seat with your name card John Smith, you ordered the vegetarian meal, John Smith.

    -In catering, when guests show up to the event and demand a vegan/gluten free/dairy free meal, without having mentioned it to their host.

    -Servers who are unable to take the right food to the right table.

    -Cooks who think they don't need to learn how we do things in our kitchen.

    -Cooks who don't use salt and pepper because they forget, or there's none on their station, or whatever weak excuse they have.

    -Cooks who don't put any effort into family meal.

    ~Tad

  2. #142
    Senior Member Notaskinnychef's Avatar
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    after reading many of these, I feel really out of place here as I am an RN lol

  3. #143
    Senior Member quantumcloud509's Avatar
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    Ahhh, a breath of fresh air...venting...

    For starters, I always beef with the kitchen manager, because seniority complexed kitchen manager is a d*ck and tells me, and not asks me to do something. Listen here, dudette...Im a nice guy here and only here and only because I have a knife addiction to support and a wife and dog to feed, dont let the half @$$ smile on my face and formal vocabulary throw you off. Yes you know the owner better than I do you kiss-@$$, and yes you went to community college culinary school, but the issues is, I work as three people here, see, I do my job, and I prep others prep lists so that they don't have to deal with your BS, I train the dish washers in wisdom and knife skills, and I cheer up the suicidal bakery-girl, I clean extra every night because others hide things all day long, I fix things that are broken, and am used by everyone in the kitchen because Im a tall sucker. Dont try to act tougher than me, I been misused and mistreated my whole life...I have tough skin, Ill take all you got and then some, but you will NEVER get my respect, Ill do as you say and outdo you as soon as I learn the ins and outs of this place and befriend the chef and owner in a professional, respectful manner without having to stab everyone else in the back. Stop treating me like crap and overworking me when there is no superiors around, it makes you look even uglier. You make me want to vomit. I will not quit, you will not bring me down, I will continue telling you the raw truth, and I will continue seeing the fear in your eyes. *sigh*

    This is the 3rd restaurant I am having this dilemma at. The first restaurant, the manager broke and we ended up becoming poker buddies, the second restaurant the manager did not break and got overtly disrespectful to the point that I left with a three week notice to the chef. This new restaurant, I am the only person on the kitchen team who has not worked with the kitchen team before...I get ridden hard by this manager chick...she is verbally abusive and forces me to do her prep so that she can go f!!@# around in the office when the owners not around. Mondays and Tuesdays she is supposed to be on the line doing pantry so I can sous, but since its the days when chef and owner are gone, I end up doing BOTH stations (which is awesome to a degree) so that she can catch up on her prep list, but if the owner comes in, she always comes to the line like shes always there when hes gone. These two days I also have to clean and close the kitchen by myself. She purposefully lets the dishwasher go early, and takes off early herself, just to spite me and test me. She shorts me on my tips whenever she gets the chance to. She uses me to help her carry heavy items and reach unreachable things, yes so does the rest of the kitchen, but I do not like doing this for her. I wish that she would get laid, but I fear the worst for the poor sap who pummels through...chick has no heart whatsoever.

    Sorry.

    For some unmentioned pet peeves:

    -servers who take food from another ticket for their table and try to hide that it was them who took it...nobodys fault but your own that you forgot to order something, or ordered the wrong thing. Writing 911 on a ticket does not mean that your medium well steak will be out in 90 seconds, you must be trippin.
    -If you are going to borrow my towel, please dont bring it back all mucky.
    -If you are going to borrow my thermometer, please put it back where you took it from, clean.
    -If I come up with a new dish or plating, please stop taking the credit for yourself.
    -If you have something to say, feel free to do so, there will be no consequences...I dont want to go back to jail, just stop talking behind my back.
    -Do not EVER drop my knife like that again. Please.
    -Dont send me home as soon as I come in, call me or something ahead of time please, I had to catch the busses across town to get here, its not as fun as you think.
    -Dont act like a boss if youre not the boss.

  4. #144
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    Someone walking away from a pot/pan of something for so long it burns and they look at you like it was your fault.

  5. #145
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by Stumblinman View Post
    Someone walking away from a pot/pan of something for so long it burns and they look at you like it was your fault.
    +1, because this is typically the guy who doesnt tell you when he walks off the line ever anyways.

  6. #146
    Quote Originally Posted by quantumcloud509 View Post
    Ahhh, a breath of fresh air...venting...

    For starters, I always beef with the kitchen manager, because seniority complexed kitchen manager is a d*ck and tells me, and not asks me to do something. Listen here, dudette...Im a nice guy here and only here and only because I have a knife addiction to support and a wife and dog to feed, dont let the half @$$ smile on my face and formal vocabulary throw you off. Yes you know the owner better than I do you kiss-@$$, and yes you went to community college culinary school, but the issues is, I work as three people here, see, I do my job, and I prep others prep lists so that they don't have to deal with your BS, I train the dish washers in wisdom and knife skills, and I cheer up the suicidal bakery-girl, I clean extra every night because others hide things all day long, I fix things that are broken, and am used by everyone in the kitchen because Im a tall sucker. Dont try to act tougher than me, I been misused and mistreated my whole life...I have tough skin, Ill take all you got and then some, but you will NEVER get my respect, Ill do as you say and outdo you as soon as I learn the ins and outs of this place and befriend the chef and owner in a professional, respectful manner without having to stab everyone else in the back. Stop treating me like crap and overworking me when there is no superiors around, it makes you look even uglier. You make me want to vomit. I will not quit, you will not bring me down, I will continue telling you the raw truth, and I will continue seeing the fear in your eyes. *sigh*

    This is the 3rd restaurant I am having this dilemma at. The first restaurant, the manager broke and we ended up becoming poker buddies, the second restaurant the manager did not break and got overtly disrespectful to the point that I left with a three week notice to the chef. This new restaurant, I am the only person on the kitchen team who has not worked with the kitchen team before...I get ridden hard by this manager chick...she is verbally abusive and forces me to do her prep so that she can go f!!@# around in the office when the owners not around. Mondays and Tuesdays she is supposed to be on the line doing pantry so I can sous, but since its the days when chef and owner are gone, I end up doing BOTH stations (which is awesome to a degree) so that she can catch up on her prep list, but if the owner comes in, she always comes to the line like shes always there when hes gone. These two days I also have to clean and close the kitchen by myself. She purposefully lets the dishwasher go early, and takes off early herself, just to spite me and test me. She shorts me on my tips whenever she gets the chance to. She uses me to help her carry heavy items and reach unreachable things, yes so does the rest of the kitchen, but I do not like doing this for her. I wish that she would get laid, but I fear the worst for the poor sap who pummels through...chick has no heart whatsoever.

    Sorry.

    For some unmentioned pet peeves:

    -servers who take food from another ticket for their table and try to hide that it was them who took it...nobodys fault but your own that you forgot to order something, or ordered the wrong thing. Writing 911 on a ticket does not mean that your medium well steak will be out in 90 seconds, you must be trippin.
    -If you are going to borrow my towel, please dont bring it back all mucky.
    -If you are going to borrow my thermometer, please put it back where you took it from, clean.
    -If I come up with a new dish or plating, please stop taking the credit for yourself.
    -If you have something to say, feel free to do so, there will be no consequences...I dont want to go back to jail, just stop talking behind my back.
    -Do not EVER drop my knife like that again. Please.
    -Dont send me home as soon as I come in, call me or something ahead of time please, I had to catch the busses across town to get here, its not as fun as you think.
    -Dont act like a boss if youre not the boss.
    Haha sounds exactly like my situation at my last place. Glad I'm over casual restaurant BS, higher end is where you want to be. Completely different atmosphere my friend.

  7. #147

    knyfeknerd's Avatar
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    People who suddenly become overly ethnic in their translation of a given menu item or ingredient. Dude you aren't Italian AT ALL-it's mozzarella, not moutz-ahh-raell. It capicola, not gabbagoul-you aren't Tony Soprano. The same can be said for any type of Spanish and/or Mexican/Latin American cuisine.
    However it also pisses me off to no end when people overly Americanize food pronunciations too. My biggest is MASCARPONE it is NOT NOT NOT MARSCAPONE!!!!!!!! The R does NOT come before the S!!!!
    It's Sherbet, not SureBurt!!!!
    AAAAAARRRRGGGHHH
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  8. #148
    Senior Member/ Internet Hooligan
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    Quote Originally Posted by knyfeknerd View Post
    People who suddenly become overly ethnic in their translation of a given menu item or ingredient. Dude you aren't Italian AT ALL-it's mozzarella, not moutz-ahh-raell. It capicola, not gabbagoul-you aren't Tony Soprano. The same can be said for any type of Spanish and/or Mexican/Latin American cuisine.
    However it also pisses me off to no end when people overly Americanize food pronunciations too. My biggest is MASCARPONE it is NOT NOT NOT MARSCAPONE!!!!!!!! The R does NOT come before the S!!!!
    It's Sherbet, not SureBurt!!!!
    AAAAAARRRRGGGHHH
    Oh man. I hear you so loud and clear on this one. It's reason #4,571 that I hate Giada: she can't say "macaroni" without it sounding like she's doing a racially insensitive impression of Super Mario. "Its-ah meee, GeeAhdah, with-a my mah-ca-ROOOooOOOOoo-kneeee!"

    The flip side is our dirty meth-addicted waiter hailing from the dredges of Eastern Washington, who--despite numerous corrections--still says "tor-tee-lah" and "kay-sa-dee-lah."


  9. #149
    daveb's Avatar
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    So where does "shallot" fall in this continuum?
    Dave
    Older and wider.

  10. #150

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    I'll jump on this. I have a real problem with people who say sall-mon.

    -AJ

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