That is a nightmare. A worse nightmare: a hundred years ago I worked at an Italian restaurant run by the adult son and daughter of the original owners. Their idea of running the restaurant was to set at the bar all night. The chef aka lead cook was this dangerously insane Italian who, if he felt dissed, would plop down on the floor, fold his arms, and refuse to cook. If it was one of the nights that he wasn’t happy, your orders — even for something as easy as spaghetti — would take at least 60 minutes to come out. The reason they didn’t sent him back to Calabria? ‘Well, he knows our recipes.’
I want two things: a shift drink and your email address!
Someday, if I ever get my act together, I might send out a weekly newsletter about the wonderful goings on of the restaurant industry. Or maybe I won't.
Barreleh
That is a nightmare. A worse nightmare: a hundred years ago I worked at an Italian restaurant run by the adult son and daughter of the original owners. Their idea of running the restaurant was to set at the bar all night. The chef aka lead cook was this dangerously insane Italian who, if he felt dissed, would plop down on the floor, fold his arms, and refuse to cook. If it was one of the nights that he wasn’t happy, your orders — even for something as easy as spaghetti — would take at least 60 minutes to come out. The reason they didn’t sent him back to Calabria? ‘Well, he knows our recipes.’
Laura
I do this every so often. Thank goodness we have kickass cooks.
Paulina
Shit happens. Everywhere.
kathy
That is when you hope the Chef is not pissed off at you, and he/she can bump up your ticket!!
Jolie Nicole Shanoian
Totally, Did that more then I like to admit!