Van and Calgary - Worst tippers

[Northendzone]

did anyone ever think calgarinas are bad tippers because we are getting boned getting our shirts drycleaned? something has got to give somewhere........

[YYC in LAX]

Seinfeld tip scene
Curb Your Enthusiasm tip scene
Reservoir Dogs tip scene
3rd Rock From the Sun tip scene

What am I missing?

[troutman]

Originally Posted by btimbit

Servers paid more than chefs?

Servers already make at least 3 X what chefs make, which is why so many chefs leave the industry early.

[AcGold]

Being a chef is awful in most restaurants, overworked, underpaid, underappreciated and verbally abused while working in a hot claustrophobic environment.

[Table 5]

Yeah, I don't see why anyone would want to be a chef. Even if you love food and cooking, that type of environment seems like it would totally drain every ounce of passion out of you.

[undercoverbrother]

Originally Posted by Table 5

Yeah, I don't see why anyone would want to be a chef. Even if you love food and cooking, that type of environment seems like it would totally drain every ounce of passion out of you.

The list of ####ty jobs that people work, and love, is pretty long.

[REDVAN]

I love people calling cooks "chefs".

[undercoverbrother]

Originally Posted by REDVAN

I love people calling cooks "chefs".

Is schooling what differentiates a cook from a chef?

[darklord700]

http://money.ca.msn.com/investing/ne...ain-traction-2

No tipping allowed restaurant in Van. Why would a waitress want to work there when all her tips will appear on her T4?

[Sidney Crosby's Hat]

Only reason Calgary is last is because Saskatchewan and Manitoba weren't included in the study.

[Street Pharmacist]

Originally Posted by undercoverbrother

Is schooling what differentiates a cook from a chef?

Correct

[Street Pharmacist]

Why sweat your bag off while getting verbally abused and constantly hurried by management for $14/hr after going to school for what you do?

I cooked for a number of years before going to/while in university and it was horrible. Not sure why anyone would choose the industry

[Table 5]

Originally Posted by undercoverbrother

The list of ####ty jobs that people work, and love, is pretty long.

Such as?

Having known a few myself, being a cook seems like the worst of all words. Terrible hours so you never see your loved-ones, hot as balls working environment, high-pressure and stress your whole shift, in an industry known for a-holes so you probably turn into one too, making the same thing over and over....and all for really crappy pay. Everyone thinks you live like Gordon Ramsey, when it's more like being the guy who Gordon Ramsay yells at every week.

[Locke]

Originally Posted by Street Pharmacist

Why sweat your bag off while getting verbally abused and constantly hurried by management for $14/hr after going to school for what you do?

I cooked for a number of years before going to/while in university and it was horrible. Not sure why anyone would choose the industry

Shut up. Just shut the hell up.

Dont tell them that. Then I'll have to start feeding myself and thats not good for anyone.

[Northendzone]

so are yu guys saying that by going to resturants we are actually enabling the management to treat the chefs like crap?

[squiggs96]

Originally Posted by darklord700

http://money.ca.msn.com/investing/ne...ain-traction-2

No tipping allowed restaurant in Van. Why would a waitress want to work there when all her tips will appear on her T4?

It's in Parksville, not Vancouver. Those aren't even close to each other. I know people outside of BC usually refer to Burnaby, Surrey, etc. as Vancouver, even though they are all separate cities and are part of the Greater Vancouver Region, but Parksville is on Vancouver Island.

Also, it was posted a few hours before you.

[Locke]

Originally Posted by squiggs96

It's in Parksville, not Vancouver. Those aren't even close to each other. I know people outside of BC usually refer to Burnaby, Surrey, etc. as Vancouver, even though they are all separate cities and are part of the Greater Vancouver Region, but Parksville is on Vancouver Island.

Also, it was posted a few hours before you.

Bridge and tunnel crowd. Close enough. Its probably the headquarters of the professional rioters.

[squiggs96]

Originally Posted by Locke

Bridge and tunnel crowd. Close enough. Its probably the headquarters of the professional rioters.

Can we amend it to bridge, tunnel and ferry crowd? That way we can get Victoria, Parksville and the rest in there.

[Locke]

Originally Posted by squiggs96

Can we amend it to bridge, tunnel and ferry crowd? That way we can get Victoria, Parksville and the rest in there.

Good call on adding the ferry.

[btimbit]

Originally Posted by undercoverbrother

Is schooling what differentiates a cook from a chef?

There's a few different ways to define a Chef, schooling is the easiest but not all educated cooks are chefs. It comes down to knowledge, however it's been attained. For example, the Professional Cooking course at SAIT is absolute garbage, those graduates are not chefs, they're glorified home cookers. On the other side, a guy that's been in the industry for a few years, has taken time to learn from his Chefs, and gained knowledge in the real world but never been to school, he'd also be called a chef.

There's also Chef as used as a job title or position. Sous Chef, Head Chef, Executive Chef, etc.

Also depends on the type of restaurant, is it Boston Pizza where the kitchen staff are just line cooks, or is it a place where they're more knowledgeable and constantly learning and called chef de parties. Then there's also places that don't know the difference between the terms, and call their line cooks something like line chefs. Or the ones where the only "Chef" is the chief cook. Then this also differs by region, a Chef in Montreal can move to France and not be considered a Chef anymore.

In short it's hard to define, if you're not sure just say chef.

Originally Posted by Street Pharmacist

Why sweat your bag off while getting verbally abused and constantly hurried by management for $14/hr after going to school for what you do?

I cooked for a number of years before going to/while in university and it was horrible. Not sure why anyone would choose the industry

Because it's fun, there's no corporate bs, no sitting at a desk, and you get to do something you enjoy. Just have to find an environment that isn't full of the aforementioned a-holes and social rejects. It's not difficult, just find a place that cares about the quality of the food.