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Old 05-12-2010, 08:08 AM   #1 (permalink)
snowy
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Screaming Chefs: What Would You Do?

This popped up on Diner's Journal yesterday:

Why I Got Kicked Out of a Restaurant on Saturday Night - Diner's Journal Blog - NYTimes.com
Quote:
Why I Got Kicked Out of a Restaurant on Saturday Night
By RON LIEBER

On Saturday night, for the first time in my life, I was kicked out of a restaurant — Restaurant Marc Forgione in TriBeCa.

It’s a good restaurant, with a great cocktail and a clever bread operation.

But that’s as far as I got into the meal. About ten minutes after my party of four sat down, we heard yelling — loud, sustained, top-of-lungs yelling — coming from the kitchen. Mr. Forgione was dressing down a member of the staff, in full view of many of the customers. The dining room quieted as patrons exchanged uncomfortable glances.

No one said a thing though. Soon the target of the chef’s harsh words delivered our amuse-bouche, and the poor guy was so rattled he could barely speak above a mumble.

A few minutes later, the chef was at it again. Fifteen seconds. Another fifteen. And without much forethought, I pushed back my chair and walked through the open doorway of the kitchen.   click to show 
And on HuffPost:
Chef Marc Forgione Explains Kicking A Times Writer Out Of His Restaurant
Quote:
Earlier today on Diner's Journal, Times financial writer Ron Lieber complained about Marc Forgione's kitchen and dining-room manner, and now the restaurateur shares his thoughts with Grub Street.   click to show 
I wanted to get a TFP take on this. Personally, if I'm spending a lot of money on a meal, I don't want to hear a chef screaming and yelling at his staff, even if it is somehow justified. It just ruins the experience of fine dining. This is, of course, my perspective as a customer. I kind of admire Ron Lieber for taking this on. I'm not sure he went about it the right way, as I do think there are other, more diplomatic ways to let your displeasure be known. This applies to the chef too--screaming at someone is a highly ineffective way of communicating, despite what Gordon Ramsay and his ilk may think.

How about you? Did Mr. Lieber do the right thing, or was he overreacting? Would you, as a restaurant patron, sit through your meal while a chef chewed out his kitchen staff so loudly the whole restaurant could hear? Or would you do something about it?
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