Comments | bad_service: I'm not wrong, so don't imply I am.

leefa_lou in bad_service

I'm not wrong, so don't imply I am.

Jul 21, 2011 21:27

So, I had these two things happen within about a week of each other and I was pretty unimpressed with the implication I was in the wrong for both of them ( Read more... )

*restaurant, lamb is my favorite vegetable

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mere July 21 2011, 12:51:11 UTC

Sampling the food during service is completely different to sitting down and getting the whole experience. And it's not like you can cut a slice of steak off of a customers food before you send it out lol ;D

bkmichele July 21 2011, 19:58:42 UTC

Chefs don't eat a slice. In my restaurant we have the kitchen prepare it and actually sit down and grade the servers based on their behavior and then grade the cooks on their execution. Highly unnecessary for a chef to have to wait for a birthday dinner or something to do this.

mere July 21 2011, 21:29:25 UTC

Lol, I never said chefs have to wait until their birthday dinner to sample the food! In my restaurant we also do what you do, I think that is the norm in most restaurants.

bkmichele July 21 2011, 21:39:34 UTC

Your comment implied that the chef wouldn't have a normal opportunity to sample their food as a full meal. If the OP's friend hadn't done so until this dinner i'm thinking they might be a cook and not the chef...

fluteaphrael July 22 2011, 03:12:58 UTC

I think what the OP meant was "as a full meal, with a bunch of guests, when not doing it for the purpose of testing the kitchen or the waitstaff." In other words, when not done for work purposes, and with a bunch of other people. The experience really is not the same.

leefa_lou July 22 2011, 03:14:35 UTC

As I said in a comment below, she had just started working there. Also, she is a chef not a cook. She finished her apprenticeship a few years ago and passed her commercial cookery at tafe. Fully qualified. She's neither head chef or sous chef. Therefore she has her section, but doesn't over see the kitchen. Maybe we gave a different way of how kitchens run in Australia?

bkmichele July 22 2011, 03:37:09 UTC

Oh ok. Didn't think about verbiage. Here, even if someone is trained I wouldn't call them Chef unless they were EC or Sous. Then they're just cooks with a degree, working their way up :)
And in that position they typically wouldn't have the full tasting experience so your description makes more sense.

kyetsu July 21 2011, 12:52:12 UTC

I got the impression that the OP meant that she wanted to have a full meal of what she would normally be cooking, as oppoosed to a taste here and there. I could be wrong, though...

I totally agree with the rest of that, though. It's pretty rude to tell a customer what they they were wrong about what they wanted and ordered, instead of listening to what was ordered. I just wanted to facepalm reading that.

leefa_lou July 21 2011, 12:53:52 UTC

Checking the taste is not the same as eating a meal. She had only just started working there at the time and some of the dishes on the menu hadn't even been ordered to be made whilst she was working. She's a damn good chef, I know I live with her, and this is her first time in a French restaurant. One of the reasons she applied was coz working in a single style restaurant looks good on her resume as well as expanding her current skill base. She's not the only chef and is neither sous or head.
Didn't get anything comped... Wish I'd thought of that at the time.

And technically, my drink was the only one eligible to be free. I still don't get why she was so offended by my correct presumption.

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