Why am i too damn nice?

Discussion in 'Professional Chefs' started by the_seraphim, Sep 3, 2011.

  1. the_seraphim

    the_seraphim

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    Ok so were in the middle of a transitionary period at work, this means reduce traffic, reduced stock, limited menu and no licence for alcohol.

    so when a guest at the adjoined hotel goes to the nearest off licence and without asking brings it to his table i am a little annoyed

    no, more than that, my line manager has told me we cant let people drink inside, even their own booze.

    i thought he was wrong and convinced him to let them stay...

    oh if that was the end of it i wouldnt be annoyed so...

    next "what vegetarian options do you have, i dont want to eat fish but i will if i have to"  a bloody piscetarian... only thing worse is a vegan, at least a full vegetarian sticks to their choice.

    theres a nice thai vegetable curry or a spinach, chick pea, and sweet potato curry. or there are some other fish dishes on the menu

    "ill have a salmon fillet with potatoes and vegetables"

    err i dont remember salmon being on the menu at all, and anyway i dont have any potatoes ready and i wont stock frozen veg unless its peas or for soup.

    "oh then ill have salmon fillet with some chips and salad"

    at this point im fuming but fine, i happen to have some salmon in the freezer from a group booking.

    how does her fella want the steak?

    well done

    arrgh, whats the bloody point! its just dried up meat by then (though i can cook w<ell done rump juicy, its not the point)

    i should have turned them out after the wine fiasco at the start but no... at each turn ive bowed to their requests

    and i hate myself for it
     
  2. the_seraphim

    the_seraphim

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    and theres a wasp in the kitchen and im phobic about wasps
     
  3. todd singleton

    todd singleton

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    You're wearing the jacket. It's what you're supposed to do. 

    ...and kill that damn wasp with FIRE!
     
  4. foodpump

    foodpump

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    Remindsme of the movie "Ratatouille", five cooks aiming knives at the rat, and the pastry guy ignites his trusty propane torch...........

     
     
  5. surly

    surly

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    I kn ow the feeling, OP.  I work in what is usually a wonderful place.  Only issue is, I'm in the middle of one of the densest congregations of hippies in northern California, so we get a LOT of vegan/celiac/vegetarian/irritating customers.  That in mind, I get the temptation to just throw whatever they want at them just to shut them up.  I would have lost it when they started ordering things that weren't on the menu, though.  I had one neanderthal customer walk up to me and demand oysters.  People like that, I generally make an attempt to make their food so unpleasant they don't come back.No one needs the business of people like that anyway.