They communicated by saying the temp was off and that the cook was off. That is how they should communicate... Whether they were right or wrong is a different thing altogether and is something we can't know.
@@aldendomino3523Exactly. If the customer wasn't happy, then they should not come back again and start learning to cook their own damn meals. She is clearly one of the best chefs. Not a line cook.
@@KoiKoy56 I'd say your description of their communication (or at least that first guest's) is... uh, a rather generous re-characterization. He was being _very_ condescending, and pretty s3xist, about it. I mean, do you genuinely believe calling a trained professional you don't personally know "honey" is appropriate social behavior? EDIT: It is genuinely hilarious to me that, if I'd just called the dude a condescending d-bag, I probably wouldn't have received nearly as many responses. Yet as soon as you mention the word "sexism", you've suddenly got a whole lot of concerned MRA's coming out of the woodworks to tell you that actually, no, not only is reducing a trained professional to her gender (and removing any sort of hierarchy or professionalism between the two of you by calling her a gendered pet name, while insulting her competency no less) not sexist, but that actually the dude wasn't a d-bag at all and was being totally polite. Funniest of all is how everyone of these people concerned that sexism never be pointed out in any way seem to lose all reading comprehension upon spotting the word. I've had three distinct people tell me "honey isn't a sexist word", which isn't actually what I wrote.
After working in kitchens for 17 years, and 3/4 of a culinary arts degree, I decided that I couldn’t do it anymore. That was 3 years ago. Now, I’m a few semesters away from having my Bachelor’s in Addiction Studies and on my way to a new career. I’ve worked for my friend’s family’s convenience store in the time being, and it’s been a breeze. I just couldn’t handle the strain of restaurant work anymore. Getting screwed around with by the ownership/management, limited opportunities for growth or advancement in the company, and the temptation to drink was just more than I could handle. I’ve got 5 years of sobriety now, and I am ready to help other people find their way to recovery as well. I’m so glad that I took the chance and went with my heart.
This is honestly beautiful. As an addict in recovery, you brought me to tears. And you also even have a personal understanding of your future clients’ ailments. I pray for your unmeasurable success! If I could make one request: please find ways other than the cookie cutter “nothing at all in your system” method. I am required to take medications for quality of life that aren’t acceptable for ANY of the facilities or even counselors specializing in addiction to continue under the supervision of my multi-professional care team while working on the ONE medication I abuse. I’m determined to start making efforts to facilitate this change but just putting the thought out there is all I can do so far. If you read all of this, thank you. And thank you again for reminding me that hope can even be found in the comments section sometimes. ❤
btw if u guys dont know, although its a movie, people often complain about a food or say it was cooked incorrectly to get their food comped and dont have to pay.
This is exactly why i quit working in the food industry. It doesnt matter how good of a chef you are, or how perfect you cook a dish, there will always be some smug, entitled douche nozzles who will poorly criticize your work, and tell you how to do your job.
@SaintVakos technically, they didn't pay me shit. They pay the restaurant or country club, or catering that I worked for, and the business paid me. But regardless, my main point is that it's a very thankless industry. Constructive criticism is always welcom, but it's incredibly frustrating, insulting, and and infuriating when your a professional, and someone who thinks they know more than you tells you how to do, what you do everyday.
@stevefisher5433 most industries are "thankless" to a degree. Does someone thank the semi-conductor engineer for their job? Does anyone thank the software engineer? They might shit talk how the software freezes up from time to time though. Who thanks a construction worker for their work? They could get asked to redo shit over and over and over again until the person paying then is satisfied with the work. Maybe the person in claims has the thankful job? The teacher? The politician? It's a job, buddy. You get paid to provide a service. Check your ego at the door and get to work.
She works in customer service. No one was particularly rude to her, she just didn't want to deal with them and felt they should be more appreciative for food they paid for. The customer should be able to get the food they like even if their way is worse than yours.
Chefs and kitchen staff are under appreciated. That job is HARD…my Uncle had bunion surgery on both feet, and was on blood pressure meds because the job was taxing on his health. He is retired now and I am relieved to see he’s much happier. He dropped weight, and his entire demeanor changed for the positive. Some of our family has the nerve to ask him to host and make food and I tell them are you out of your mind; he’s RETIRED we should be treating him! He almost gets PTSD if we go to restaurants, he avoids them.
It sounds like a horrible ordeal. .. but cumon , he could at least cook for the family. Wait a second are you making this all up ? It all sounds so terrible.
I love the way the young lady at the table in the second incident went from shocked to laughing. She's seen his bs before and is thoroughly enjoying his come-uppence
I can identify! My last wife, among other things, had this annoying habit of sending everything back, every time we ate out, somewhere. Too cold, too rare, too this, and too that. It literally was always something. One night, we were both off and watching one of those TV news magazine programs. It was called "Caught In The Act", and was about people who were caught spitting, urinating, and worse, in food or drink, at restaurants and even their workplace break rooms. One guy who had been caught spitting in food at a restaurant where he was a chef, agreed to an on-camera interview. One of the questions he was asked was, "What would a customer have to do to get such treatment from kitchen staff?" He replied, "Sending food back". He said that when food was sent back to the kitchen, it was like a slap in the face to the chef and would almost guarantee that something unsavory would be done to the food. I busted out laughing, almost immediately. My wife said, "That's not funny." I said that I thought it was, thinking of all the times, almost every time since we began dating, when she thought it necessary to send stuff back. The cool thing, she never sent anything back at a restaurant ever again, at least not when I was with her.
@@KelliDee23 I used to carry a Webster's dictionary while in the military. During down time I would pick a number that covered the page and line. I would then concentrate on memorizing the spelling, definition, and usage. Helped with the mind and the boredom. Depends on how you look at it, those were the days in between Viet Nam and the Gulf war, lots of standby time. That dictionary saved my sanity. I've forgotten most of it but I try to use them as often as possible to keep what's left of my mind. ✌️🖖
@@user-mb9rc1yt5w First, thank you for your Service!💝 My Dad was in the Navy - Hooyah! - during Vietnam. I was married to a Marine - Oorah! - who served during the Gulf War and a little after. Both have dealt w/PTSD and some other medical issues. I’m glad you returned home and I hope hope hope that you’re not suffering terribly due to the after effects of war. I think your dictionary tactic is amazing!!! That is something all y’all should get during Boot Camp! Seriously! Thank you for responding and for sharing your experience!✌🏻🤗🖖🏻
This is one of the best food and human movies... 5 of the best. And me also speeking as a cock... seeing this... both this movie and this action... I just can agree and agree more... IF there is someting wrong whit the disch... yes it shud be sended back. It a right and it is as human as it can bee... But if "the" bullshit level is this high... ore even higher... Then there is a... and as the lady / the date is showing... in an answer... Bullshit end up the live whit him... Cook it yourself... don't go out and eat... work whit your own issus... Oh... it is so real and right to say no. Fuck you...
You can never tip too much, tip well before you order, and then add on more later. And in most instances, females are better at service than males, their ego is not so needing to be stroked endlessly. I have always had great service even in places known for bad service. Just think that the waitress is playing a role in a play called "dinner" and pay her, worship her like she is a star, and you'll enjoy great service, but also likely gain a new friend with a long memory and lots of loyalty.
@@user-pq2cp7eu9g 1. Don’t call me honey. 2. It’s a joke. Learn to take a joke. Burning off hair can happen even by accident. Mostly when clients (not customers) lie about what they’ve done to their hair in the past. 3. Take some anger management classes. “Beating to a pulp” won’t solve anything anyway lol. 4. Seems like someone burnt YOUR hair off in the past and you’re still mad about it. Have a nice day.
@@karinas205 First of all no one has ever burnt my hair lady, not all hair stylists have severe psychological issues like you. And wow you wrote a whole paragraph, we can definitely see who's more mad. Stay mad HONEY & stop liking your own comment.
@@anilbista7445that’s a huge stretch. There is only one way to put on an apron. Children who have mastered the skill of tying their shoe laces would do it the same way. You can’t say something was done with an attention to detail if it’s the only way to do something
In life there are three people you never fuck with. The people who tend your wounds, the people who make your food, and the people who sign your checks.
Idk but if you imply that people should be worried about their food being tampered… I wouldn’t have ever thought of doing something to anyone’s food. If you have to worry about that then you should probably leave that Taco Bell
@@narsheguard6417 I mean yes, but I think both things can be true. I worked in the restaurant business for only a few months and I knew pretty quickly it wasn't for me because I had rockstar days and absolute disaster days (almost word for word what the owner said), I was highly affected by my environment and what was going on around me and did not have the patience to suffer fools. But as a customer, I'm NEVER going to pretend someone who is doing me a service is somehow at my will or below me in any way, especially if they're handling something I'll be ingesting. That just sounds ridiculously idiotic to me.
A chef that can't take criticism will never get better. Acting like a spoiled brat gets you nowhere. I've met a hundred of these types, all of them fresh graduates who think they know everything and the owners and customers should kiss the ground they walk on. I remember one of them had a panic attack because they ran out of the bagged fries even though they had tons of potatoes
As someone that has had chronic health issues made worse by doctors, I definitely trust chefs to do their job a lot more than I trust doctors. It’s hard to find a good doctor. When you do, they deserve the utmost respect, but there are soooo many dumb doctors out there.
I used to be a health professional also, and the sad reality is that you're always dealing with people who are stressed, angry, terrified or deeply confused. Some of them are shart-stains, it's true, but most people are just so far out of their comfort zones that you can't blame them from seeing you as the threat. But knowing that doesn't make it any easier, and it's a shame that it's often the genuinely good, competent people who quit because they just can't handle the constant negativity, whereas the bad ones don't leave because they treat negativity like fuel for their arrogance.
This scene gives me comfort that I'm not alone in this crazy world of hospitality. Pulling the table cloth must be really really felt so good that i dreamed of doing it every time there's guests like them.
I forget the movie but there was another one similar to this where some customers made the server cry and the head chef/owner came out and scooped up the table cloth with the plates and junk on it and told them to find somewhere else to dine they were not welcome in his restaurant
@@Huayra89181 which means nothing. you really think the chef from NYC or europe who went to school can cook better or knows more about seafood then my friend who grew up in the bayous of Louisiana and spent his child hood on fishing boats?
I was a chef for 14 years and people are just like this. My favorite comment during my time was " thats not how I cook it at home" . Or when someone orders a medium rare steak and send it back saying its not cooked enough but when you cook it to medium then its too done.
@@heidiort2438 Crazy? Just say it for real, you have no idea why. Sometimes people complain for the sake of it. Sometimes they do it to further reinforce their ego, they paid top dollar for this, so you better go and be the little obedient chef that you're and do what I say. They go back out in the real world and interact with people much better than them, so they go back to the restaurant to once again reinforce their very fragile ego.
Yup this was me before I quit after 8 years at a high-end steakhouse! The entitlement rides high and every Tom dick and Harry aparrenty also work in the 'industry ' and knows how things should be done! And the pis brain at the end of the table wants his as hard as a rock shoe sole well we'll done ..we had to switch the fore alarm off several times as we tried to char that piece of charcoal 3 times!🤦♀️🤦♀️🤦♀️💀I thought he might ha very taken something poisonous before he got to us so his lump of coal could actually be usefull other that being consumed giving flavorful juicy nourishment! Customers are sush asses!😮🤬
@@DABIGDAWG001 Simple - he complains that it's not a "rare" done steak. Then she does a 2nd steak, which is cooked the way he wants it, then he complains that the steak still isn't done the way he wanted it. IF he had asked for a third time and done that, then the owner would have simply comped him for the meal with them taking a loss for two uneaten steaks and one steak that was unedible due to being shoved onto the table with the broiling knife.
@@EatCarbs I'll take your word for it, but I've never seen a person get comped for a meal being cooked incorrectly. I have had a number of meals made wrong over the years (how hard is it to make a well done burger 🙄) and never got comped. I feel like that usually happens if there was something in the food that shouldn't be, like an insect, hair, or something the customer is allergic to.
I worked in a steak house while in high school. I took care of the flattop, fryers, and steam table. The head chef, all steak orders. A guy started coming in and every week he'd send his steak back, not rare enough. The third week of this bull, the waitress said, "He's here again and ordered his steak rare." We prepped the re ssf t of the tables order, then the chef pulled a steak out of the cooler stuck it under hi ssd arm for a few minutes and flopped it on the sizzler plater and covered it. The waitress knew nothing of this. Then we waited. The server came back to the kitchen to place another order. The chef had to ask. She said he had finally gotten the steak right, just a little salty. 😅😂😊
@@fpsgames8188bleu rare is cooked just long enough to give it a crust, the inside is still basically raw. It reaches an internal temperature of only 47°/120F, which is warm but not nearly enough to cook out internal bacteria. So if you're ordering your steak bleu, be sure your food was properly handled, as only surface bacteria will be destroyed.
"Civilized men are more discourteous than savages because they know they can be impolite without having their skulls split, as a general thing." Robert E. Howard
On the other hand...Once long ago I went to a restaurant where I had gotten good prime rib in the past. I ordered it medium rare. I'm not fussy anything with some pink involved is okay. The waitress brought me my meal. It was clearly well done meat, a sad gray-beige color. The waitress was clearly upset. "I can't serve you that!. I will get you a new plate." And she took it back and got me a proper medium rare serving. And she told me, "And I stood right there and watched him plate it!" to allay any concerns you understand. I tipped her well.
I was at a self-proclaimed "best steak house" with a long history, but recent uh, fails. My server wasn't the usual mid 50s mean to all except her regulars, but a lightly tattooed, short leather skirt newby. I ordered a nice steak, it came out as pagan sacrifice. She was aghast. She tried again, same result. I ordered us both a couple of shots while they took strike 3. The manager and kitchen manager/chef came and sat with me for over an hour while I explained growing up with a salesman in the days of Caddys with cases of whiskey in the trunk, and the glorious real steak houses. The owner came and thanked me 2 weeks later for taking the time with his staff. I tipped the waitress $100 on top of the decently large normal tip. She became a lovely friend, sadly the restaurant still can't cook a bloody steak 20 years later.
My fondest memory from working in a restaurant, was a lady kept saying her bacon wasn't crispy enough after 3 different times and we told the cook to just burn the fuck out of it and served her charcoal and didn't offer to fix it a 5th time, no one working did, not even the manager lmao
I was a line cook years back. Food gets sent back. Occasionally because it’s cooked incorrectly, usually because either the customer doesn’t know what they actually want or are just being unreasonable on purpose. I never took it personally, that usually just makes it harder on the server so I didn’t take that route. I would just make it again. If it went further than that I would just let the managers handle it. Being emotionally divorced from what was going on in the front of the house was great, we had enough going on in the back.
@@Darth.FluffyWhich means that if they wanna buy an ugly hat, let them - they're still buying it. Doesn't mean they're always right though but people cut that quote always
That saying applies when it comes to certain things, but not all. I used to work when I was younger at a fine dining restaurant, and a customer sent his steak back to the kitchen saying he wanted his steak cooked medium well. The chef complained and refused to cook it further, saying that doing so would ruin the meat. My attitude was that the customer was paying top dollar for it, let him have it cooked like he wants. It is not our job to educate someone about what constitutes gourmet food. However, the customer is not always right when it comes to bad behavior and rudeness. No amount of money can justify treating staff or a waitperson condescendingly or insultingly.
@@cesariglesias297. I knew that, but the word TASTE could be misconstrued when attached to this video. STYLE might have worked better, but then it would have been a misquote.
I watched this movie when I just started my career in culinary industry. Now I am in this industry for 5+ years, damn, this scene is really showing how stressfull it could be to work in this industry and if the customer has enough heart to be an asshole... Well yeah I don't blame the chef to give this attitude. Yes, customer is the king. But a great king knows how to treat their people properly.
I love how multiple people don’t like her food but she’s treated like the hero for automatically lashing out angrily at them . I worked a few restaurants luckily not that high scale but I just would re do the orders and never make a scene. You can sweet talk almost anyone if you have a little patience
The way I see it is, a restaurant has a menu, if you go there you eat what the restaurant has, if you want something specific of your own taste, start home and do it yourself because every human has different taste and what might be medium rare for me might be something different for someone else because we all have different taste. That’s why when I go somewhere I have in my mind that that is their menu.
Not really. What’s medium rare is medium rare and what’s rare is rare. The medium rare may be too raw to be what you want, but that just means that you would prefer a medium well or well done steak. This is because medium rare, rare, well done and these things are all standards. If you like a thick steak to have no pink/red in the middle, then you’re simply looking for a well done thick steak. If you want to have some red and pink in the middle of a thin steak, you’re simply looking for medium rare thin steak.
Most Westin Hotels and similar quality dining rooms are willing to make something a patron will desire, if the ingredients are in the pantry. I once was served by chef/kitchen manager, and ordered "Can you make me a nice appetizer, a nice dinner, and then your favourite dessert?" It was amazing, she cooked everything herself from scratch, while managing a dining room and restaurant and serving a section, and nothing she made was on the menu.
@sakilynn I am always embarrassed by my sister, who has never gone to a restaurant without sending SOMETHING back to the kitchen. Politely of course (he says sarcastically 😂)
“The customer is always right” originally meant “the customer knows better than you what strange, unreasonable little thought is rattling around inside that empty head of his.” In other words, the customer knows what he wants. Nothing more.
Tip very well before you even order, offer that you will be as patient as needed, try to work with the server on what "she" (never a male server, their ego doesn't abide being told what to do) can do with the kitchen (chefs are almost as bad as idiot customers). Then, after your lovely meal, tip again, and very well. You will always get great service from her afterwards.
she can cook for me any night..... i learned from my dad. if someone (mom) takes the time and effort to cook for you, you eat it, you eat it all and then you thank them for cooking for you.
Thank you… my mom always feels obligated to comment at food prepared by me, “need more salt, need a bit more time, should be adding ketchup, need more spicy” at one point i just wish you can say “i like it” and fuсКоff
As a company owner, it is very nice to treat customers as well, or as badly as they deserve. I promoted a young woman to manager mid shift, just so she could have the pleasure of throwing a jerk out, after forcing him to pay his bill.
Nah she 100% justified. High end places have clientele that feel like the world is owed to them. It isn’t. Respect begets respect. Disrespect begets disrespect 10 fold. Live by that.
So on point my partner,and l live by this.She was a cook 15 years and l recently Got out after 30yrs being a Chef so not worth all the (Rudeness and Disrespect )Have a lovely 😊Day-Night where ever you may live 😮😢😅😊❤❤❤
Something i learned from my mom growing up was never mess with someone who cooks your food. Not because she was a chef or anything but because she always yelled at fast food workers or waiters and waitresses, and i was always scared to eat the food after 😂
I worked in the kitchen for a few years. If you have a complaint, be respectful because the crazy things I see these chefs do to food for revenge on the consumer would disgust you all. It's best to be respectful, their actions taught me to be careful who I choose to really trigger, you can complain but dont be condescending etc
@@hassanasad27 For example - 1. A hefty worked up golly/spit apart of your sauce within your burger. 2. If you're rude and happen to be vegan, they'll mix it with meat juices and watch you ask for more. 3. Rub their privates on your bread then butter it. 4. Use smegma as part of your mayonnaise. 5. Use semen and mix it in tartare sauce and serve it with seafood. I'm going to stop there cause I don't want to give anyone ideas. There are many more and much worse. Long story short, do not trigger people serving you, they can generally handle critique and polite requests but when people get really rude, the chefs get dirty and even the staff/servers get involved too. I actually avoided eating out because I was shocked/disgusted by what I witnessed.
@@DioSfak Are there people who would do that? For sure, my friend put some pepperoni slices between his butt cheeks befor putting them on a pizza...when we were 15. It's incredibly fucking illegal and no amount of being a jerk-off justifies it. It's the kind of shit crackhead and teenage line cooks might do. But most people, even maladjusted people like me don't get that mad at douchebags, or care enough about them to risk anything for them.
@@DioSfak I’m a retail worker and wish I could pull that sort of revenge. I can only call a manager to appease rude customers. I need to verify if we’re allowed to refuse service if a customer it being rude and aggressive. I would be refusing service left and right
@@baltimoreravens4eva560As Best I can being a retired bookkeeper, taking it literally, he's saying he was served or rare / raw horse steak ... As he could see where the jockey hit/whipped the horse. Someone please correct me or add to this thank you. Rest in peace Rodney.
@@AotearoaChefit’s the restaurant who needs the customers, not the customers who need the restaurant. Most chefs aren’t as good as they think they are. There is a level of arrogance in the profession. It’s funny to see a restaurant treat its guest rudely and ridicule them, and then later watch the owner on tv or social media tearfully announcing that business has declined and they have to close. They always blame it on the economy or the overhead…. When you depend on people to voluntarily show up and give you their money you should treat them as if you want them to return.
@@MegaTowboater true. But, ill say this. We work our arses off and for some reason (no other industry does this happen) if everything isn’t perfect people demand their meal free. I think customers can be unreasonably rude at times. I do think chefs can be precious as well. Im happy to cook steaks whatever. We had a bunch of well done ribeyes tonight(personally a wasted steak but im not eating it so idc) i have a lot to learn as only been chef for two and a half years. My original point was he was asking for rare but clearly wanted a blue steak. That’s all. But, i appreciate your thoughts.
Economy makes it hard. Suppliers keep rising costs so we then rise cost to try meet our costs and then ppl complain bout prices. But as you say, we need customers. Im lucky to work in a place with great regular client base and steady business. That being said, im opening for breakfast in 8 hours. I need to sleep 🤣🤣
Bit over the top, isn't it? Worst legal thing they can do is kick you out of their restaurant. That's not living hell, that's just not being able to go to this restaurant anymore for a while.
One of the many reasons that I will no longer dine out. Having to observe and listen to all of those Food Network “experts” who, ALWAYS knows more than the chef and staff.
Long before Gordon Ramsey, the father of the world's greatest working chef Roger Praplan, Marco, never put salt on his tables at La Gare. One day someone came in and said his food wasn’t seasoned enough and he wanted some salt. Marco, being a calm rational person like all us chefs, walked up to him and poured a full bag of salt over the complainers meal and then said (in French) "Is that enough sir?" Marco Pierre White, the greatest chef to come out of the U.K., who made Gordon Ramsey cry, used to ban about a dozen people a week from his restaurant.
@@ingrampowell9111 I don't agree, simply if you are good at something you can't let a "...little person...", He devalues you and puts his interests before yours.
Your opinion of how good at something you are is not all that matters. The job is to please the customer so they give you their money, if they stop coming back you’re fucked. Chasing them off and ridiculing them is not you being good at your job.
@@MegaTowboater Is always a balance. If they are really just an annoying customer they ain't worth keeping especially if you do what you do good because it means you already have enough customers and you don't need their annoying presence. Of course that doesn't mean a customer can't have his demands or opinion on how he wants something but it depends on how they behave.
I often tolerate crap food when otherwise enjoying a great performance by a server. The experience is much more than just the food. I ate my mom and grandmothers horrible cooking for years, I can handle a bad meal in a restaurant. If it is truly horrid, don't send it back, just order another choice, or a couple of desserts.
A lot of the people who complain just want to feel important in front of the others they're dining with/other tables. Not discounting the times it is justified but if they have an attitude with the complaint then they came in with a chip on their shoulders already and wanted something to direct it at.
Customers also don't get to say and act any way they want. Rather than rudely insulting the chef or telling the chef they are wrong, they could simply tell the restaurant their preference, seeing that food standards and preferences varies from person to person and place to place.
@@HappyBuddhaBoyd If you can't behave like a human being and have proper etiquette in public, there are loads of forests out there that are perfect foe ypur lifestyle.
@@HappyBuddhaBoyd Doesn’t give every moron the right to treat you like trash. I don’t care what job It is either. Everyone has a limit. Tip of advice. Learn to treat people better if you think it’s alright for anyone to treat someone like a dick. You have no idea if they are on their last straw nor any idea what they might do when that last straw breaks.
That's one of the reasons why I would not be good at working in the food industry. The fact that I am serving you doesn't make your servant, and.... No, the customer isn't always right!
@@DaArtsi And rare is not "pinkish", it's still red. By the time it's reddish-pink in the middle, it's medium-rare. All pink, medium. Still pink in the middle, mostly brown, medium-well. All brown, well done.
There’s always a way to communicate. Restaurant owner gave her guests freedom to be insulting at her chef’s expense.
They communicated by saying the temp was off and that the cook was off. That is how they should communicate...
Whether they were right or wrong is a different thing altogether and is something we can't know.
@@KoiKoy56sure we can. The chef cooks professionally, the customer doesn’t.
@@aldendomino3523Exactly. If the customer wasn't happy, then they should not come back again and start learning to cook their own damn meals. She is clearly one of the best chefs. Not a line cook.
@@KoiKoy56 I'd say your description of their communication (or at least that first guest's) is... uh, a rather generous re-characterization.
He was being _very_ condescending, and pretty s3xist, about it. I mean, do you genuinely believe calling a trained professional you don't personally know "honey" is appropriate social behavior?
EDIT: It is genuinely hilarious to me that, if I'd just called the dude a condescending d-bag, I probably wouldn't have received nearly as many responses.
Yet as soon as you mention the word "sexism", you've suddenly got a whole lot of concerned MRA's coming out of the woodworks to tell you that actually, no, not only is reducing a trained professional to her gender (and removing any sort of hierarchy or professionalism between the two of you by calling her a gendered pet name, while insulting her competency no less) not sexist, but that actually the dude wasn't a d-bag at all and was being totally polite.
Funniest of all is how everyone of these people concerned that sexism never be pointed out in any way seem to lose all reading comprehension upon spotting the word. I've had three distinct people tell me "honey isn't a sexist word", which isn't actually what I wrote.
@@badwulffUmm… since did when ‘honey’ became a misogynistic word? You will put gender wars literally at any given point of a man even breathing.
"I just want a steak" Yeah the one that still walk and mooing apparently
The best kind 🤤
@@michaelsorensen7567for reallllllll 🤤🤤🤤🤤🤤🤤
A great cut is actually worth ordering rare. Anything prime or up.
@@therev2100 no you may as well be bitting into a cows arse, the only way to have a steak is medium rare all the way to well done
bro likes eating tires
After working in kitchens for 17 years, and 3/4 of a culinary arts degree, I decided that I couldn’t do it anymore. That was 3 years ago. Now, I’m a few semesters away from having my Bachelor’s in Addiction Studies and on my way to a new career. I’ve worked for my friend’s family’s convenience store in the time being, and it’s been a breeze. I just couldn’t handle the strain of restaurant work anymore. Getting screwed around with by the ownership/management, limited opportunities for growth or advancement in the company, and the temptation to drink was just more than I could handle. I’ve got 5 years of sobriety now, and I am ready to help other people find their way to recovery as well. I’m so glad that I took the chance and went with my heart.
Acknowledge you in your journey! Alcohol isn't the only addiction prevalent in fine dining kitchens...
Can you cook chicken Alfredo with broccoli 🥦😊
And Chicken Quesadillas? I need to know how before I eat all this quesadilla cheese
This is honestly beautiful. As an addict in recovery, you brought me to tears. And you also even have a personal understanding of your future clients’ ailments. I pray for your unmeasurable success! If I could make one request: please find ways other than the cookie cutter “nothing at all in your system” method. I am required to take medications for quality of life that aren’t acceptable for ANY of the facilities or even counselors specializing in addiction to continue under the supervision of my multi-professional care team while working on the ONE medication I abuse. I’m determined to start making efforts to facilitate this change but just putting the thought out there is all I can do so far. If you read all of this, thank you. And thank you again for reminding me that hope can even be found in the comments section sometimes. ❤
Congratulations! That’s so awesome
Gordon: “Oh, dear God; it’s facken *_RAW!”_*
😂😂😂 okay you win. This needs more likes
You DONUT!!!!
"WHERE'S DA STEAK SAAAAAAAAAAAAAAAAAAAAUUUUUUUUUUUUUUCE"
Ok, hands up everyone who can actually hear Gordon's voice saying this? 😂 Omg, I'm going to have to rewatch kitchen nightmares 😆
“So raw you could still milk it”
Working in restaurants will turn your soul ugly. People can be aweful. Good for her.
It's just amazing that such egotistical pr1cks exist. I've got food in my fridge & can cook.
...in hospitality, in general...😢
Lot of cheap people. In this movie she gets away with it because she is pretty.
@@iamgermane no cause she's good. yall applaud Gordon Ramsay for screaming but when a woman does she must be reduced to her looks 🙄
@@minorkey5286 Gordon Ramsey does not yell at customers.
No Reservations (2007), the movie name, if anyone is curious. Fantastic movie. The owner's buttface in the end is priceless.
Thanks
Thank you ❤
Thanks... ❤
Pin this Comment so that people can identify Movie Name
Thank you. ❤
That cloth removal was clean af
af ...?
@@larrybrinley8222 af = as f**k
It was also un intentional apparently
Yeah which was copied later by Bradley Cooper in his movie Burnt
I wonder how many takes that took 😂
Gordon will marry her right away 😂.
@@DerMovies-qc9jwthen he will divorce and marry her right away 😂
I think his wife more mean than this chick 😂😂
Get off Gordon's dick. He is just a TV persona who used to be a chef
@@biiigdaaaddyOr he can take another wife. Why do you demonise polygamy?😂😂😂
Gordon Ramsey is already married
btw if u guys dont know, although its a movie, people often complain about a food or say it was cooked incorrectly to get their food comped and dont have to pay.
What's tge name of the movie?
Some people do it just because
Yeah and some people just like to feel power over someone else.
@@Safa.is.in.her.bubble
35 years ago, I heard a saying and I've been saying it ever since. "Buyers are liars".
The customer isn't always right.
As a retired Chef myself, I feel your pain and empathize. Many cheers!
sir this is a movie
The same from Spain!! we do our best every f***** service but there is someone that is not agree always....
If you've worked back of the house you really want to do that.❤️
@@dabinhaler1337lol
youre a servant, theyre paying you to cook what they want.
This is exactly why i quit working in the food industry. It doesnt matter how good of a chef you are, or how perfect you cook a dish, there will always be some smug, entitled douche nozzles who will poorly criticize your work, and tell you how to do your job.
And none of them would last a week doing the same thing.
But they pay you not you them
@SaintVakos technically, they didn't pay me shit. They pay the restaurant or country club, or catering that I worked for, and the business paid me. But regardless, my main point is that it's a very thankless industry. Constructive criticism is always welcom, but it's incredibly frustrating, insulting, and and infuriating when your a professional, and someone who thinks they know more than you tells you how to do, what you do everyday.
@stevefisher5433 most industries are "thankless" to a degree. Does someone thank the semi-conductor engineer for their job? Does anyone thank the software engineer? They might shit talk how the software freezes up from time to time though.
Who thanks a construction worker for their work? They could get asked to redo shit over and over and over again until the person paying then is satisfied with the work.
Maybe the person in claims has the thankful job? The teacher? The politician?
It's a job, buddy. You get paid to provide a service. Check your ego at the door and get to work.
She works in customer service. No one was particularly rude to her, she just didn't want to deal with them and felt they should be more appreciative for food they paid for. The customer should be able to get the food they like even if their way is worse than yours.
Chefs and kitchen staff are under appreciated. That job is HARD…my Uncle had bunion surgery on both feet, and was on blood pressure meds because the job was taxing on his health. He is retired now and I am relieved to see he’s much happier. He dropped weight, and his entire demeanor changed for the positive. Some of our family has the nerve to ask him to host and make food and I tell them are you out of your mind; he’s RETIRED we should be treating him! He almost gets PTSD if we go to restaurants, he avoids them.
It sounds like a horrible ordeal. .. but cumon , he could at least cook for the family. Wait a second are you making this all up ? It all sounds so terrible.
You making this up. No one gets fucking ptsd from being a chef
@@CA_786if you’ve worked restaurant it’s fosho believable
@@CA_786 watch the bear (I haven't)
Thank you ..I really appreciate your honest thoughts about us chefs❤
I love the way the young lady at the table in the second incident went from shocked to laughing. She's seen his bs before and is thoroughly enjoying his come-uppence
Not enough people use the word comeuppance, let alone correctly! Great job, my friend!🖖🏻
I can identify! My last wife, among other things, had this annoying habit of sending everything back, every time we ate out, somewhere. Too cold, too rare, too this, and too that. It literally was always something. One night, we were both off and watching one of those TV news magazine programs. It was called "Caught In The Act", and was about people who were caught spitting, urinating, and worse, in food or drink, at restaurants and even their workplace break rooms. One guy who had been caught spitting in food at a restaurant where he was a chef, agreed to an on-camera interview. One of the questions he was asked was, "What would a customer have to do to get such treatment from kitchen staff?" He replied, "Sending food back". He said that when food was sent back to the kitchen, it was like a slap in the face to the chef and would almost guarantee that something unsavory would be done to the food.
I busted out laughing, almost immediately. My wife said, "That's not funny."
I said that I thought it was, thinking of all the times, almost every time since we began dating, when she thought it necessary to send stuff back.
The cool thing, she never sent anything back at a restaurant ever again, at least not when I was with her.
@@KelliDee23 I used to carry a Webster's dictionary while in the military. During down time I would pick a number that covered the page and line. I would then concentrate on memorizing the spelling, definition, and usage. Helped with the mind and the boredom. Depends on how you look at it, those were the days in between Viet Nam and the Gulf war, lots of standby time. That dictionary saved my sanity. I've forgotten most of it but I try to use them as often as possible to keep what's left of my mind. ✌️🖖
@@user-mb9rc1yt5w First, thank you for your Service!💝 My Dad was in the Navy - Hooyah! - during Vietnam. I was married to a Marine - Oorah! - who served during the Gulf War and a little after. Both have dealt w/PTSD and some other medical issues. I’m glad you returned home and I hope hope hope that you’re not suffering terribly due to the after effects of war. I think your dictionary tactic is amazing!!! That is something all y’all should get during Boot Camp! Seriously! Thank you for responding and for sharing your experience!✌🏻🤗🖖🏻
This is one of the best food and human movies... 5 of the best.
And me also speeking as a cock... seeing this... both this movie and this action...
I just can agree and agree more...
IF there is someting wrong whit the disch... yes it shud be sended back.
It a right and it is as human as it can bee...
But if "the" bullshit level is this high... ore even higher...
Then there is a... and as the lady / the date is showing... in an answer...
Bullshit end up the live whit him...
Cook it yourself... don't go out and eat... work whit your own issus...
Oh... it is so real and right to say no. Fuck you...
The movie is called No Reservations it was released in 2007.
Yeah I was wondering why zeta-jones still looked so…rare ;)
Why do you have to be so awesome? 😎
@slayermate07 you mean raw😂
You know we're all looking for people like you to name the movie thank you
Great movie. I loved it.
I ALWAYS have ultimate respect to the people handling my food.
You can never tip too much, tip well before you order, and then add on more later. And in most instances, females are better at service than males, their ego is not so needing to be stroked endlessly. I have always had great service even in places known for bad service. Just think that the waitress is playing a role in a play called "dinner" and pay her, worship her like she is a star, and you'll enjoy great service, but also likely gain a new friend with a long memory and lots of loyalty.
Three ppl to NEVER piss off....
1. Banker
2. Bartender
3. Chefs!
Forgot Traditional Parents 🤣🤣🤣🤣
Don’t forget hair stylists! We can burn your hair off! 🤣
@@karinas205 And then the customer can beat you to a pulp. "Can do" doesn't mean you are actually going to do it honey.
@@user-pq2cp7eu9g 1. Don’t call me honey.
2. It’s a joke. Learn to take a joke. Burning off hair can happen even by accident. Mostly when clients (not customers) lie about what they’ve done to their hair in the past.
3. Take some anger management classes. “Beating to a pulp” won’t solve anything anyway lol.
4. Seems like someone burnt YOUR hair off in the past and you’re still mad about it.
Have a nice day.
@@karinas205 First of all no one has ever burnt my hair lady, not all hair stylists have severe psychological issues like you.
And wow you wrote a whole paragraph, we can definitely see who's more mad.
Stay mad HONEY & stop liking your own comment.
The way she puts on that apron is so spot on
It's a tiny detail they nailed
For someone who doesn't know better - what's special about it?
@@tomriley5790 Nothing, its just how you put an apron on haha
It really is 😂
@@tomriley5790 it's the motion of the hand and the speed how she puts on apron . Nothing special but a tiny detail they added
@@anilbista7445that’s a huge stretch. There is only one way to put on an apron. Children who have mastered the skill of tying their shoe laces would do it the same way.
You can’t say something was done with an attention to detail if it’s the only way to do something
In life there are three people you never fuck with. The people who tend your wounds, the people who make your food, and the people who sign your checks.
I’d like to add people who fill your prescriptions to that list!
And people who cut your hair
Idk but if you imply that people should be worried about their food being tampered… I wouldn’t have ever thought of doing something to anyone’s food. If you have to worry about that then you should probably leave that Taco Bell
Uh... no, you can fuck with the people who sign your checks, that's fine.
Just flip them off and get a new job. Easy.
People who work on your car too.
Number one rule in the restaurant industry. Don't fuck with the people who cook your food
Don't work in food if you're easily fucked with.
@@narsheguard6417 I mean yes, but I think both things can be true. I worked in the restaurant business for only a few months and I knew pretty quickly it wasn't for me because I had rockstar days and absolute disaster days (almost word for word what the owner said), I was highly affected by my environment and what was going on around me and did not have the patience to suffer fools. But as a customer, I'm NEVER going to pretend someone who is doing me a service is somehow at my will or below me in any way, especially if they're handling something I'll be ingesting. That just sounds ridiculously idiotic to me.
So right. My mom told me that long ago big mistake.
A chef that can't take criticism will never get better. Acting like a spoiled brat gets you nowhere. I've met a hundred of these types, all of them fresh graduates who think they know everything and the owners and customers should kiss the ground they walk on. I remember one of them had a panic attack because they ran out of the bagged fries even though they had tons of potatoes
Well if I’m eating it I want it how I like it 🥲🥲🥲
I'm a doctor and i know exactly how the chef is feeling. Not just the chef, anyone working with people know exactly how annoying the said people are.
371.000 people in the U.S. die every year because of malpractice.
As someone that has had chronic health issues made worse by doctors, I definitely trust chefs to do their job a lot more than I trust doctors. It’s hard to find a good doctor. When you do, they deserve the utmost respect, but there are soooo many dumb doctors out there.
I used to be a health professional also, and the sad reality is that you're always dealing with people who are stressed, angry, terrified or deeply confused. Some of them are shart-stains, it's true, but most people are just so far out of their comfort zones that you can't blame them from seeing you as the threat.
But knowing that doesn't make it any easier, and it's a shame that it's often the genuinely good, competent people who quit because they just can't handle the constant negativity, whereas the bad ones don't leave because they treat negativity like fuel for their arrogance.
I'm a teacher and quit this a few weeks ago too because of such nasty and awful people.
This scene gives me comfort that I'm not alone in this crazy world of hospitality. Pulling the table cloth must be really really felt so good that i dreamed of doing it every time there's guests like them.
I forget the movie but there was another one similar to this where some customers made the server cry and the head chef/owner came out and scooped up the table cloth with the plates and junk on it and told them to find somewhere else to dine they were not welcome in his restaurant
Never piss off the people who handle, cook or deal with your food. You'd never know the consequences.
Or just deal with customers who have a complaint, you’re not always right just because you’re a trained chef
@@Rg-kp4nwor you could shut up because the chefs have been through culinary school and specifically learn to do one job
@@Huayra89181yeah...im sure they can never mess up
@@Huayra89181 which means nothing. you really think the chef from NYC or europe who went to school can cook better or knows more about seafood then my friend who grew up in the bayous of Louisiana and spent his child hood on fishing boats?
@@Huayra89181 So that makes them perfect? They can NEVER mess up?
Movie: No Reservations
thanks
Thx
Thank you! 😊
Thank you!
Thank you
I love how the guys wife was smiling at the chef almost like she’s thinking “Yes! I’ve wanted to do that to him my entire life!”
I was a chef for 14 years and people are just like this.
My favorite comment during my time was " thats not how I cook it at home" .
Or when someone orders a medium rare steak and send it back saying its not cooked enough but when you cook it to medium then its too done.
I waitressed for 9 years and people are CRAZY 🤪
@@heidiort2438 Crazy? Just say it for real, you have no idea why.
Sometimes people complain for the sake of it. Sometimes they do it to further reinforce their ego, they paid top dollar for this, so you better go and be the little obedient chef that you're and do what I say. They go back out in the real world and interact with people much better than them, so they go back to the restaurant to once again reinforce their very fragile ego.
once got asked for a medium-rare steak but they wanted it hotter.
Cook for 25 years, order a well done sirloin then send it back because its tough
@@NothingbutDust734like they said, crazy. You overcomplicated a simple explanation
As someone who worked a little more than decade in the gastronomy this was so satisfying to watch🥰
Yup this was me before I quit after 8 years at a high-end steakhouse! The entitlement rides high and every Tom dick and Harry aparrenty also work in the 'industry ' and knows how things should be done! And the pis brain at the end of the table wants his as hard as a rock shoe sole well we'll done ..we had to switch the fore alarm off several times as we tried to char that piece of charcoal 3 times!🤦♀️🤦♀️🤦♀️💀I thought he might ha very taken something poisonous before he got to us so his lump of coal could actually be usefull other that being consumed giving flavorful juicy nourishment! Customers are sush asses!😮🤬
You mean McDonald’s !!😅
@@houseatreides1 Never worked for something like McDonald's, Burger King, Subway etc😂. I worked in real restaurants not fast food chains.
@@Swagdalfthepimp 🤣🤣🤣👍
Gastronomy lmao
She got angry when they prove that she's not one of the best chefs in the town 😂😂😂
The steak guy just wanted a free meal
How do you get a free meal by simply asking for it to be re-done?
@@DABIGDAWG001 Because he's hoping the meal will be comped (On the house) for his trouble.
And he was trying to impress his date.
@@DABIGDAWG001 Simple - he complains that it's not a "rare" done steak. Then she does a 2nd steak, which is cooked the way he wants it, then he complains that the steak still isn't done the way he wanted it.
IF he had asked for a third time and done that, then the owner would have simply comped him for the meal with them taking a loss for two uneaten steaks and one steak that was unedible due to being shoved onto the table with the broiling knife.
@@EatCarbs I'll take your word for it, but I've never seen a person get comped for a meal being cooked incorrectly. I have had a number of meals made wrong over the years (how hard is it to make a well done burger 🙄) and never got comped. I feel like that usually happens if there was something in the food that shouldn't be, like an insect, hair, or something the customer is allergic to.
I worked in a steak house while in high school. I took care of the flattop, fryers, and steam table. The head chef, all steak orders. A guy started coming in and every week he'd send his steak back, not rare enough. The third week of this bull, the waitress said, "He's here again and ordered his steak rare." We prepped the re ssf t of the tables order, then the chef pulled a steak out of the cooler stuck it under hi ssd arm for a few minutes and flopped it on the sizzler plater and covered it. The waitress knew nothing of this. Then we waited. The server came back to the kitchen to place another order. The chef had to ask. She said he had finally gotten the steak right, just a little salty. 😅😂😊
Nothing better than a happy costomer. :-D
Isn't that what is called "blue / bleu", which is about as rare as it can be?
@@charlesfoleysr6610 A very WEIRD customer......, they had too much patience with an arrogant diner.
Blue is seared just lobg enough to close the pores, its raw except for the "crust"@fpsgames8188
@@fpsgames8188bleu rare is cooked just long enough to give it a crust, the inside is still basically raw. It reaches an internal temperature of only 47°/120F, which is warm but not nearly enough to cook out internal bacteria. So if you're ordering your steak bleu, be sure your food was properly handled, as only surface bacteria will be destroyed.
I'm supposed to be impressed by this. An unhinged, unprofessional women should be something of shame not glorification
And ill-mannered guests, sometimes, need to be skewered!
Loved the way she was walking into the kiychen tyimg her apron.. She owned it❤
You noticed that too?? (Fabulous) show of confidence!!! Especially when she said “ better chef??” Home skillet (knows) her worth!
"Civilized men are more discourteous than savages because they know they can be impolite without having their skulls split, as a general thing."
Robert E. Howard
"Civilized" needs to be within quotation marks. Especially if one of them is ordering tortured duck.
How was saying his steak was made wrong “discourteous”?
@@DABIGDAWG001 Because with people like him, it rarely has to do with the subject at hand but his overly high opinion of himself.
@@CarlRicesCampo id say slamming a bloody steak on the table because a customers complaint hurt your ego was discourteous.
And Ron Howard says, "a spork is all you need".
"How rare do you like your steak sir ?"
"Just cut off the horns and wipe its arse"
🤣 🤣 🤣 😂
That's a great recipe, I'm going to try it!!
On the other hand...Once long ago I went to a restaurant where I had gotten good prime rib in the past. I ordered it medium rare. I'm not fussy anything with some pink involved is okay. The waitress brought me my meal. It was clearly well done meat, a sad gray-beige color. The waitress was clearly upset. "I can't serve you that!. I will get you a new plate." And she took it back and got me a proper medium rare serving. And she told me, "And I stood right there and watched him plate it!" to allay any concerns you understand. I tipped her well.
I was at a self-proclaimed "best steak house" with a long history, but recent uh, fails. My server wasn't the usual mid 50s mean to all except her regulars, but a lightly tattooed, short leather skirt newby. I ordered a nice steak, it came out as pagan sacrifice. She was aghast. She tried again, same result. I ordered us both a couple of shots while they took strike 3. The manager and kitchen manager/chef came and sat with me for over an hour while I explained growing up with a salesman in the days of Caddys with cases of whiskey in the trunk, and the glorious real steak houses. The owner came and thanked me 2 weeks later for taking the time with his staff. I tipped the waitress $100 on top of the decently large normal tip. She became a lovely friend, sadly the restaurant still can't cook a bloody steak 20 years later.
She play the role perfectly. Love when snobs are called out!
My fondest memory from working in a restaurant, was a lady kept saying her bacon wasn't crispy enough after 3 different times and we told the cook to just burn the fuck out of it and served her charcoal and didn't offer to fix it a 5th time, no one working did, not even the manager lmao
Well... What was that woman's response to the burnt bacon?🤔
Ah. As a former chef, this feels so satisfying to watch.
Oh yes, I agree. It’s that deep down satisfaction!
Hear, hear.
"I just want a steak"you want a steak that still has pulse
Yes keep saying it till you’re blue in the face…
I was a line cook years back. Food gets sent back. Occasionally because it’s cooked incorrectly, usually because either the customer doesn’t know what they actually want or are just being unreasonable on purpose. I never took it personally, that usually just makes it harder on the server so I didn’t take that route. I would just make it again. If it went further than that I would just let the managers handle it. Being emotionally divorced from what was going on in the front of the house was great, we had enough going on in the back.
"Customer is always right", is the biggest lie I heared. Bull S....t 😂
"The customer is always right in matters of taste."
@@Darth.FluffyWhich means that if they wanna buy an ugly hat, let them - they're still buying it. Doesn't mean they're always right though but people cut that quote always
Not a lie.
That saying applies when it comes to certain things, but not all. I used to work when I was younger at a fine dining restaurant, and a customer sent his steak back to the kitchen saying he wanted his steak cooked medium well. The chef complained and refused to cook it further, saying that doing so would ruin the meat. My attitude was that the customer was paying top dollar for it, let him have it cooked like he wants. It is not our job to educate someone about what constitutes gourmet food. However, the customer is not always right when it comes to bad behavior and rudeness. No amount of money can justify treating staff or a waitperson condescendingly or insultingly.
@@cesariglesias297. I knew that, but the word TASTE could be misconstrued when attached to this video.
STYLE might have worked better, but then it would have been a misquote.
That was her " i don't get paid enough for this" moment in here villain arc
Some ignorant people try complaining to get a free meal . I loved the way she handled it all. I would hire her in a heartbeat 💓
Some people may be able to afford fine dining but they certainly can't buy class and grace.
Not the chef certainly.
BEST statement ever!
Beautifully said
@@raghvendrapratapsingh2585 the actress portraying a chef handled it with more class and tact than the actor portraying a customer deserved.
@@michaelhughes4871 What class? Her character is a narcissist pissy twat. She was the one to show up attitude first.
That table cloth pull wasn't planned in the movie it was improvised
"I just want a steak" no, you wanted problems, and now you actually got them 😂
THE PERSON LAUGHING IN THE BACK AT THE END IS SO FUNNY
Every single chef has wanted to react this way at some point. Feels so good to see someone do it, even if it is a movie. Thank you
I watched this movie when I just started my career in culinary industry. Now I am in this industry for 5+ years, damn, this scene is really showing how stressfull it could be to work in this industry and if the customer has enough heart to be an asshole... Well yeah I don't blame the chef to give this attitude. Yes, customer is the king. But a great king knows how to treat their people properly.
Can you tell me what movie this is?
No reservations 2007@@nicholedooley3886
No resrvations 2007 @@nicholedooley3886
@@nicholedooley3886 No Reservation
I love how multiple people don’t like her food but she’s treated like the hero for automatically lashing out angrily at them . I worked a few restaurants luckily not that high scale but I just would re do the orders and never make a scene. You can sweet talk almost anyone if you have a little patience
The way I see it is, a restaurant has a menu, if you go there you eat what the restaurant has, if you want something specific of your own taste, start home and do it yourself because every human has different taste and what might be medium rare for me might be something different for someone else because we all have different taste. That’s why when I go somewhere I have in my mind that that is their menu.
Not really. What’s medium rare is medium rare and what’s rare is rare. The medium rare may be too raw to be what you want, but that just means that you would prefer a medium well or well done steak. This is because medium rare, rare, well done and these things are all standards. If you like a thick steak to have no pink/red in the middle, then you’re simply looking for a well done thick steak. If you want to have some red and pink in the middle of a thin steak, you’re simply looking for medium rare thin steak.
Most Westin Hotels and similar quality dining rooms are willing to make something a patron will desire, if the ingredients are in the pantry. I once was served by chef/kitchen manager, and ordered "Can you make me a nice appetizer, a nice dinner, and then your favourite dessert?" It was amazing, she cooked everything herself from scratch, while managing a dining room and restaurant and serving a section, and nothing she made was on the menu.
She knows what she's doing, yet they still question her.
The customer is always right in the service industry.
He’s paying a lot of cash for a meal, just take it back and sear it some more
@@Thomas-fy9yc customers are not always rights. The guy whining about the steak sent it back about three times before she came out with a raw one.
@sakilynn I am always embarrassed by my sister, who has never gone to a restaurant without sending SOMETHING back to the kitchen. Politely of course (he says sarcastically 😂)
“The customer is always right” originally meant “the customer knows better than you what strange, unreasonable little thought is rattling around inside that empty head of his.” In other words, the customer knows what he wants. Nothing more.
@@Thomas-fy9yc Ah yes, you sear it some more to make it more rare…
And that's why you are nice to people serving you.
She messed up
Tip very well before you even order, offer that you will be as patient as needed, try to work with the server on what "she" (never a male server, their ego doesn't abide being told what to do) can do with the kitchen (chefs are almost as bad as idiot customers). Then, after your lovely meal, tip again, and very well. You will always get great service from her afterwards.
Threre is some few people who are very deficult to please, cant Find happiness, just leave them alone in their table
You ll never win an arguement with their kind, you ended UP felt bitter .
Those kind of people just try to intoxicated the surrounding with their lame & misserable life
she can cook for me any night..... i learned from my dad. if someone (mom) takes the time and effort to cook for you, you eat it, you eat it all and then you thank them for cooking for you.
Thank you… my mom always feels obligated to comment at food prepared by me, “need more salt, need a bit more time, should be adding ketchup, need more spicy” at one point i just wish you can say “i like it” and fuсКоff
As a retail worker, i would LOVE to be able to do this to my rude customers
As a company owner, it is very nice to treat customers as well, or as badly as they deserve. I promoted a young woman to manager mid shift, just so she could have the pleasure of throwing a jerk out, after forcing him to pay his bill.
Nah she 100% justified. High end places have clientele that feel like the world is owed to them. It isn’t. Respect begets respect. Disrespect begets disrespect 10 fold. Live by that.
And they love to show off their meagre knowledge in front of others... believing they will never be called out
So on point my partner,and l live by this.She was a cook 15 years and l recently Got out after 30yrs being a Chef so not worth all the (Rudeness and Disrespect )Have a lovely 😊Day-Night where ever you may live 😮😢😅😊❤❤❤
Something i learned from my mom growing up was never mess with someone who cooks your food. Not because she was a chef or anything but because she always yelled at fast food workers or waiters and waitresses, and i was always scared to eat the food after 😂
If customers are complaining all the time it might just be the chefs cooking.
The Dr House of the culinary world
So many people do not know what they are ordering
That’s what I enjoyed about traveling through France, you can look at the menu before you go in, or stay for the night.
people really just needa know the difference between a request and a complaint
I worked in the kitchen for a few years. If you have a complaint, be respectful because the crazy things I see these chefs do to food for revenge on the consumer would disgust you all. It's best to be respectful, their actions taught me to be careful who I choose to really trigger, you can complain but dont be condescending etc
NAME FEW THINGS PLSS
@@hassanasad27 For example -
1. A hefty worked up golly/spit apart of your sauce within your burger.
2. If you're rude and happen to be vegan, they'll mix it with meat juices and watch you ask for more.
3. Rub their privates on your bread then butter it.
4. Use smegma as part of your mayonnaise.
5. Use semen and mix it in tartare sauce and serve it with seafood.
I'm going to stop there cause I don't want to give anyone ideas. There are many more and much worse.
Long story short, do not trigger people serving you, they can generally handle critique and polite requests but when people get really rude, the chefs get dirty and even the staff/servers get involved too. I actually avoided eating out because I was shocked/disgusted by what I witnessed.
@@DioSfakWhere TF did you work?? Ive never seen anything like that before please tell me your joking
@@DioSfak Are there people who would do that? For sure, my friend put some pepperoni slices between his butt cheeks befor putting them on a pizza...when we were 15. It's incredibly fucking illegal and no amount of being a jerk-off justifies it. It's the kind of shit crackhead and teenage line cooks might do. But most people, even maladjusted people like me don't get that mad at douchebags, or care enough about them to risk anything for them.
@@DioSfak I’m a retail worker and wish I could pull that sort of revenge. I can only call a manager to appease rude customers. I need to verify if we’re allowed to refuse service if a customer it being rude and aggressive. I would be refusing service left and right
" I can still see the marks where the jockey has been hitting it" Dangerfield
Can you explain
@@baltimoreravens4eva560As Best I can being a retired bookkeeper, taking it literally, he's saying he was served or rare / raw horse steak ... As he could see where the jockey hit/whipped the horse. Someone please correct me or add to this thank you. Rest in peace Rodney.
“…and tell the chef this is low-grade dog food” -Rodney
@@baltimoreravens4eva560 watch caddyshack... you'll understand
"You buy this hat, I bet you get a free bowl of soup!
...but it looks good on you, though. (eye roll)"
Caddyshack was the best!
RIP Rodney
Gordon Ramsey: Finally a worthy opponent. Our battle will be legendary.
Bro wants a blue steak.
Give him his hat, show him the door.
But then he should order a blue steak. As a chef it is frustrating that ppl dont know what they are talking bout then we get blamed
@@AotearoaChefit’s the restaurant who needs the customers, not the customers who need the restaurant. Most chefs aren’t as good as they think they are. There is a level of arrogance in the profession. It’s funny to see a restaurant treat its guest rudely and ridicule them, and then later watch the owner on tv or social media tearfully announcing that business has declined and they have to close. They always blame it on the economy or the overhead…. When you depend on people to voluntarily show up and give you their money you should treat them as if you want them to return.
@@MegaTowboater true. But, ill say this. We work our arses off and for some reason (no other industry does this happen) if everything isn’t perfect people demand their meal free. I think customers can be unreasonably rude at times. I do think chefs can be precious as well. Im happy to cook steaks whatever. We had a bunch of well done ribeyes tonight(personally a wasted steak but im not eating it so idc) i have a lot to learn as only been chef for two and a half years. My original point was he was asking for rare but clearly wanted a blue steak. That’s all. But, i appreciate your thoughts.
Economy makes it hard. Suppliers keep rising costs so we then rise cost to try meet our costs and then ppl complain bout prices. But as you say, we need customers. Im lucky to work in a place with great regular client base and steady business. That being said, im opening for breakfast in 8 hours. I need to sleep 🤣🤣
Every chef in America SHOULD do this!!!
I think the chef is the one at fault when there have already been two customers saying she cooked the meat wrong.
DO NOT F WITH THE PEOPLE WHO COOK YOUR FOOD!!!!
They can and will make your life a living hell
Bit over the top, isn't it? Worst legal thing they can do is kick you out of their restaurant. That's not living hell, that's just not being able to go to this restaurant anymore for a while.
Yah if you can’t cook 😊
The second guy just wanted a free meal.
I've had to deal with a lot of customers like that. We usually just tell them we are refusing service and to leave and don't come back.
It's okay to fire your customer
"I just wanted a steak" then hoo boy do i have news about the first 3 you sent back, buddy
One of the many reasons that I will no longer dine out. Having to observe and listen to all of those Food Network “experts” who, ALWAYS knows more than the chef and staff.
Yeah, and Bobby Flay can cook anything better than anyone.
They made a drama movie from a customer complaint situation, unbelievable.
That knife to the table is smooth AF! Catherine Zeta Jones will always be a baddie
If you mean a bad actress then Yes! you are spot on!
She is so full of grace and gorgeous
Chef comes out with a raw AAA porter house
Me: "Finally some good fuck'en food."
chefs trying not to freak out over the smallest inconvenience, challenge impossible
When customers act rude entitled and disrespectful you what you dish out
Long before Gordon Ramsey, the father of the world's greatest working chef Roger Praplan, Marco, never put salt on his tables at La Gare. One day someone came in and said his food wasn’t seasoned enough and he wanted some salt. Marco, being a calm rational person like all us chefs, walked up to him and poured a full bag of salt over the complainers meal and then said (in French) "Is that enough sir?"
Marco Pierre White, the greatest chef to come out of the U.K., who made Gordon Ramsey cry, used to ban about a dozen people a week from his restaurant.
That’s pretty amazing, starting with that he made Gordon Ramsay cry. 😂
@@mellio9077 MPW always claims he didn’t make Ramsey cry, but that Ramsey made himself cry.
When you are good at something, don't let someone criticize you in vain
When you are good at something, acknowledge that perhaps you can be better.
@@ingrampowell9111 I don't agree, simply if you are good at something you can't let a "...little person...", He devalues you and puts his interests before yours.
Your opinion of how good at something you are is not all that matters. The job is to please the customer so they give you their money, if they stop coming back you’re fucked. Chasing them off and ridiculing them is not you being good at your job.
@@MegaTowboater Is always a balance. If they are really just an annoying customer they ain't worth keeping especially if you do what you do good because it means you already have enough customers and you don't need their annoying presence.
Of course that doesn't mean a customer can't have his demands or opinion on how he wants something but it depends on how they behave.
customer decides if you are good or not.
When u are in customer satisfaction business than customer satisfaction is ur only target.
Nobody eats what they dnt like.
I often tolerate crap food when otherwise enjoying a great performance by a server. The experience is much more than just the food. I ate my mom and grandmothers horrible cooking for years, I can handle a bad meal in a restaurant. If it is truly horrid, don't send it back, just order another choice, or a couple of desserts.
Too emotional meets unnecessarily abrasive in communication.
These are the types of patrons that walk in with the intent to get a free meal.
In expensive restaurants is not that. Is just rich picky people or people that want to play a role and diminish others.
@@SIPEROTH Some people suck.
A lot of the people who complain just want to feel important in front of the others they're dining with/other tables. Not discounting the times it is justified but if they have an attitude with the complaint then they came in with a chip on their shoulders already and wanted something to direct it at.
Lol. "That felt so good!"
Customers also don't get to say and act any way they want. Rather than rudely insulting the chef or telling the chef they are wrong, they could simply tell the restaurant their preference, seeing that food standards and preferences varies from person to person and place to place.
First week as a waiter I lost my temper to a rude clients by throwing the wine at him and I quit before I let them fired me…😂
well, if you can't cook or deliver proper service to the customer... there is always someplace else to work.
@@HappyBuddhaBoyd If you can't behave like a human being and have proper etiquette in public, there are loads of forests out there that are perfect foe ypur lifestyle.
@@HappyBuddhaBoyd Doesn’t give every moron the right to treat you like trash. I don’t care what job It is either. Everyone has a limit.
Tip of advice. Learn to treat people better if you think it’s alright for anyone to treat someone like a dick. You have no idea if they are on their last straw nor any idea what they might do when that last straw breaks.
If your gonna be a rude asshole then you can just not go out and ruin others day@HappyBuddhaBoyd
@HappyBuddhaBoyd there's also an unspoken rule called don't mess and act rude towards those that handle your food.
That's one of the reasons why I would not be good at working in the food industry. The fact that I am serving you doesn't make your servant, and.... No, the customer isn't always right!
Clay Burton is the last persons order I would want to fuck up 😂
Love this scene all her character stand outs perfectly could relate to this lovely lady😂
Can you tell me what movie this is?
Nothing wrong with politely asking your food to be prepared differently, but you don't need to be insulting about it.
No Reservations (2007) with Catherine Zeta-Jones
She's not American, she's Welsh
Bro, just be polite if you have any greivances about your food. They're the ones making it. They could easily fuck around with it too.
AMEN
So true. You just might get some pupu platter in that steak sauce
And they would never work in food again if they did.
A split in the beer you ordered or a fine print of the shoe on your steak had been recorded before.
@@singularity-6339 and how did that work out for that restaurant?
People complaining about how chefs cooks their meal should just stay home and cook themself....
Not the women at the last table being full on supporting and giving of “go girl boss” energy
TO BE FAIR THAT STEAK WAS NOT RARE 😂😂😂😂
When you cut it , it sliced so smooth then you see that pinkish color 🤤
You literally can not tell by what we are shown
That was the point
@@DaArtsi And rare is not "pinkish", it's still red. By the time it's reddish-pink in the middle, it's medium-rare. All pink, medium. Still pink in the middle, mostly brown, medium-well. All brown, well done.
@@blewis9270 I was just hungry
Had she folded the table top cloth, it would exactly what the chef bradly cooper did in another movie
the tablecloth pull- that was impressive tho-
All my years in the business I always wanted to do that .
Never complain about the chefs food. Theyre the ones with the kitchen knives and sunny disposition
i luv how the woman at the table with the guy that wanted the steak was laughing at what was happening