No longer an issue for me, since I moved on, but I used to have a very angry, shouty chef working in my restaurant. He would berate everyone, from the dishwasher to myself, as manager. I have dealt with difficult chefs many times over the years, and usually come to agreeable terms with them, but this guy was off the charts. He insisted that FOH cut the bread for the table, no issue really, but never took the time to teach young waiters how to do it properly. One of the very new staff cut themselves quite badly, and chef cracked up at her, without even acknowledging the fact that she was bleeding profusely. It was very hard for me, because manager and head chef are same level jobs in my area, perhaps even chef being more senior. My biggest issue with him was that we had an open kitchen and he could be heard swearing and brow-beating his team by the guests. Many left before eating, in disgust. I took him aside one night to address the problem, but he said such demeaning and confronting things that I just left before mentioning "workplace bullying". He was cited by the owners after a string of resignations from staff, to no avail. Eventually, when reported to Fair Work Australia for such actions, he was "let go" Long after I had left. We all know the Gordon Ramsay shtick, and it's just that - an act. It sells television, books and it's all quite simply a distillation of the things that make kitchen television interesting. But to come across a chef in a very ordinary venue, whose food is nothing to get excited about, acting in this way made me very upset. What say you?