I once shared a house with three chefs, who each told me that if you’re sending food back to the kitchen, it’s better to state you don’t want anything else. Get the item removed from the bill and eat somewhere else. If you are with a group, suck it up and go hungry while they eat.
Not all chefs will do something but for some. their egos can’t handle that the food wasn’t right and they take “revenge”.
I’m glad to hear that you’re a decent human being.
One of these chefs had worked in a top restaurant in Sydney, and said some of the crew were like animals, especially towards the end of a long and busy shift.
But to this day their warning always stuck in my mind. So I understand the glass reference.
I once shared a house with three chefs, who each told me that if you’re sending food back to the kitchen, it’s better to state you don’t want anything else. Get the item removed from the bill and eat somewhere else. If you are with a group, suck it up and go hungry while they eat.
Not all chefs will do something but for some. their egos can’t handle that the food wasn’t right and they take “revenge”.
It’s safer not to risk it.
What? That’s not what happens. I’m a cook by trade. You would get fired so fast.
We just want to get through the day and remaking a dish and cooking it in the first place is no different.
All customers are assholes but I’d never mistreat their food.
I’m glad to hear that you’re a decent human being.
One of these chefs had worked in a top restaurant in Sydney, and said some of the crew were like animals, especially towards the end of a long and busy shift.
But to this day their warning always stuck in my mind. So I understand the glass reference.