Quote:
Originally Posted by btimbit
^You must have worked in some awfully run restaurants.
Last line made me chuckle though, Welcome to the food industry, if you're not hospitalized, there is no calling in sick.  |
if the company isn't making very much money/losing money the food quality is almost guaranteed to be awful. I've worked at one place that was really high end downtown and it was like living in the twilight zone, the whole place made no sense. The dining experience was weird, too many cooks in the kitchen, hardly any customers ever and the food they used was ridiculous quality for how much they charged.
Yeah I've worked in some poorly run restaurants, but most restaurants are run poorly, few restaurants do really well. One of the problems is you get high ego people in the kitchen that put their career/self-esteem ahead of making good food with good ingredients. I was even physically attacked more than once for things that had nothing to do with me by the borderline psychopaths that work in these places. One conversation while a pizza is burning (that they still served):
cook: where's my pies?
me: well they weren't on the invoice or the order form so there are no pies
cook: you came here without my f#$%@ng pies! worthless dumbass
me: I understand your frustration but I can't do anything about it when it's not on the order
cook: (hits me with baking pan, tries to punch me and falls on the floor, storms off, serves burnt pizza while yelling at a girl and making her cry)
restaurants are breeding grounds for psychopaths and poor hygiene. At one of the more popular bakeries downtown they don't even bake most of the bread, it's pre-baked and transferred by hand in the basement/loading zone beside a dumpster. My experience is people have no idea where their food comes from and most companies have crazy people working in the kitchen.