It Never Gets Old.

Discussion in 'Professional Chefs' started by peachcreek, Jun 25, 2017.

  1. peachcreek

    peachcreek

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    The thrill of the line on a Saturday night.

    Your 1000th burn.

    Walking out the door tasting the crusted salt of dried sweat on your lips.

    The smell of food on your hands.
     
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  2. phaedrus

    phaedrus

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    Also, the fifth time in an hour that a server sells the only thing that's been 86'd. 

    The expo picks a plate that is obviously modified in place of the reggae.

    The disher calls off ten minutes before he's supposed to be in.

    The owner is supposed to be working the host stand but he's already half-way through an eight ball and didn't bother to show up.

    The same server rings up a 20 on two tickets...rang in fifteen minutes apart without mentioning the first one was just the first half of a party.  So it's in the window before you start the other half.

    The expo breaks a glass in the ice bin because she can't be bothered to use an ice scoop, even though you told her 1,502 times what could happen.

    You know that well done filet for table 40?  That was supposed to be medium rare.  Sorry.

    Sometimes it does get old./img/vbsmilies/smilies/wink.gif
     
  3. chefross

    chefross

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    That "glass in the ice bin" has happened more times than I can remember.
     
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  4. richjonesy

    richjonesy

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    That chicken sandwich was meant to be a chicken breast chef. I know they take 20-25 minutes, but please hurry it up.
     
  5. phaedrus

    phaedrus

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    Apologies to Peachcreek- you're right, some stuff doesn't get old.  It's been a bad couple weeks and I was making light of it.  We're starting a new menu Tues so we're drawing down the levels of stuff that we won't use anymore and naturally the FOH staff can't be bothered to look at the 86 board, nor to try to put a good face things for the guests.

    But there's always good:

    When someone on a cross country road trip claims mine was the best meal they'd had in 1,000 miles.

    A customers asks for the recipe to something (I generally give it, too).

    We rock out a couple of $2,000 hours and it goes like clockwork.

    A guest says we served them the best jagerschnitzel they're ever had- and they're from Germany.

    Someone tells you they can't believe there's a restaurant like this in "the middle of nowhere".
     
    Last edited: Jun 26, 2017
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  6. kuan

    kuan Moderator Staff Member

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    It never gets old...

    But we, get old.  :D
     
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  7. chefbruz

    chefbruz

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    the taste of that first beer after a hard service....
     
  8. flipflopgirl

    flipflopgirl

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    This pisses me off more than anything else.
    Great band ...my bar is packed and and I am working off one station for the whole place.
    The blonde bimbo ( yeah I occasionally diss a cocktail waitress ;-) wants a coke and I am too busy so she comes back and scoops.....
    She learns her lesson cuz I gave her tables away and made her clean it out .
    Only fair.....I had to work out of pickle buckets until could get back online.
    Good times....
    :laser:

    mimi
     
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