I will be interviewing for an exec chef job next week at a nice casino, I was always taught the suit and tie route is the way to go but lately I have seen none of that, not even chef whites. Most cooks and chefs play it fairly casual these days. Is this appropriate?? Or would it depend on position, I remember reading Escoffier always wore a suit under the whites, these days many chefs on TV look like fratboys or homeless, unkempt and not at all neat. Just wondering everyones thoughts on this. It's been 10+ years since i've been on an inteview so I am a bit out of the loop.