Quote:
Originally Posted by Fire
If someone is fucking up my business, I fire them, and have done so before when I had to.... I do not make a scene in front of my customers and drive away business... I run a sword shop, and that's all it is, It is mine, and something I love, and I do often devote 60 plus hours a week to it, and I am the very best at what I do that I have ever met... but its not going to make anything better if I loose my temper and create the same problem that the glorified cook in the story is creating..... as a business owner, you FIX problems, you dont create a whole new one, which is what this asshole did.... I cannot believe anyone out there would side with this freak, sure he can run his kitchen as his, but the minute he intrudes on the dining area he is spoiling MY evening if I am a patron, and all I care about is that he gets his ass back to his kitchen and cooks my food....I will make my own dinner drama if I feel I need it.....If he is supposed to be something more than a glorified cook, then the fucker needs to know something about NOT creating a scene that his GUESTS feel the need to respond to.....
|
Quote:
Originally Posted by LordEden
Both ends of this disagreement were handled wrong, the chef dressing someone down within ear-shot of the customer and the way the customer handled the yelling. **
|
If you read from the OP on, you will see from my first response I *DO NOT* agree with how the chef handled this. He should NOT allow the general public, especially his customers, to hear a dressing down. I (as someone who cooked for a living many years) wouldn't want to hear that when I was dining out.
I am not defending this chef for what he did, I am defending chefs everywhere from being called "fucking glorified cook" or "some puffed up hash slinger" when I know it takes a lifetime to prefect the art and skill it takes to be a chef. It would be the same thing if I called a master sword smith an "over glorified blacksmith" or "some puffed up knife sharpener" when I know it takes years of training, a natural skill, and a dedication to the craft to make it to that level. It's the line that separates a blacksmith and a weapon maker.
I had that dream once, to become a chef where my name was know the world over. Where my name was held in the highest accord and I was know for my recipes, tastes, and eye for detail. When just the name of my restaurant would bring a wistful look of awe and wonder at just the thought of eating a 6-course sampler dinner at my restaurant . The same look I get when you mention the legends of food Marco Pierre White, Eric Ripert, Anthony Bourdain, or any of the up-incoming chefs making a name in the world of food.
I have respect for you for upholding a tradition dating back thousands of years (that is lost in an age of gunpowder and aerial combat), I just ask you to please have some respect for an art that is as old as your own craft.
** I just quoted myself, I'm getting bad as Jazz and I haven't even unwrapped the plastic on my spammerstick.