I was wondering what everybodies veiw is on the way chefs get treated by the public. I've worked down south (FL) and up north (NY) and i find that your treated better down south. The pay down south was better and the treatment you recieved from the public was better. For instense I never waited for a table at one of the most busiest places i've seen down there and i never worked there. They just knew that i was a cook down there and always took care of me and my guests. Up here i find You get treated like your a dime a dozen at most places. Well just wondering how you guys and gals feel at where your at?