Hospitality Professionals?

What is it with you so called Hospitality Professionals out there? What gives you the right to call yourself a Restaurant Supervisor, a Maître d'Hôtel, a Sous Chef, an Executive Chef, or a Barista? What have you done to earn that title? Are you qualified in that area, or did you just happen to fall into that position, because the guy above you did the runner one night?

This pisses me right off. Too many times now have I seen these so called professionals blag their way into a job, and it becomes obvious after a short time that they're thick as 2 short planks.
There's too many people in this industry, who were stupid an uneducated at school, who continue to be so in their working life.

To be good, you have to be clever too. It involves complex thinking, operational skills, multi tasking and raw talent, all whilst working under extreme stress, pressure and temperatures that can be 60c and upwards. Don't come into my place of work, 4 hours after I started, then bleat about how hungry you are, or how your back hurts or how much better you were in previous jobs. I don't fucking care. You're shit and I know it.

There's young apprentices who want to be right up there, cooking and plating the fancy food, but still don't know how to make a Hollandaise, Restaurant Supervisors who can't answer the phone and make a drink at the same time, and senior Chefs with bugger all experience. I myself had to come through the hard way, and there's been some major obstacles for me to overcome in my career. And then there's the customers, who think they know better then me, I don't fucking think so, go back to the chop and slop at your local club.

So let me tell you, if you're one of these "young guns", you're not going to last, you're going to fuck around in life, just like you do at work, loser.