Quote:
Originally Posted by SirLance
1. If a guest needs a reasonable accommodation, make it. Stop whining. If you don't want me to move a chair, stop by and offer to do it for me.
2. I don't expect a free desert, but since you're so expert apparently you've never realized that some folks only eat out on special occasions. You know, like birthdays. Be prepared to acknowledge them.
3. Lock your fucking door. Sorry, we're closed. Please come back during our regular hours of operation.
4. You're not obligated to hold my table, but if something unforeseen happens and you can accommodate me, you should. Builds patronage.
5. Can't train your staff to handle this situation? Go to a seminar.
6. If it's inconvenient, don't answer the phone. Don't worry, I'll just call another restaurant. There are thousands of good ones.
What a whiny, egotistical ass. If you don't want to interact with the public, do what Charlatan did, recognize it and do something else.
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Yup, I have to agree with you 100%. That chef is obviously in the wrong line of work. But I guess Pampered Prima Dona doesn't pay very much. What is he doing complaining about front staff issues for anyway? Having been a cook (note, I don't claim to be a chef, just a cook) on a cruise ship, as well as restaurants, I never really paid attention to much more than getting the orders out. The placement of chairs, handling of reservations, closing the front door, all that stuff belonged to the host, maitre d' , or the wait staff. period.
Oh, and all restaurants want to pay attention to my biggest beef: food that takes a long time to prepare, BECAUSE IT'S BUSY. Well
Surprise!, it's a restaurant ffs. the whole point of it is to provide food at Breakfast, Lunch &/or Dinner. Ergo, those are peak hours and will be busy. So Plan for the peaks.
You don't hear airline pilots apologizing for crashes because the planes were so high.
Any ways, this chef needs to re-assess his attitude.