Kahlua and Milk

At the table...

Waiter; Can I get you some thing to drink?
Customer; I'll have a gin & tonic and a Kahlua & milk thank you.
Waiter; does that come in a bottle? WTF

Back at the bar the waiter is looking for the Bottle of Kahlua & milk, having no luck she returns to the table and...

Waiter; sorry sir, how do you spell Kahlua?

Help us please, this can't be the extent of our industry.

I only know this as the customer spoke to me jokingly after dinner.

How can it be that staff can be so idiot's, I mean, you don't need to make your self look stupid do you? Well the clever ones don't. If you are not sure ask another team member, not the customer.

Even if you only have basic knowledge in the hospitality service, try not to show it. The customer doesn't like to feel that they are being served by a fresh incompetent server! He is paying for your service remember and wants service not a question and answer session.

No you are not expected to know the complete bar and all alcoholic beverages (if you did we probably would have other issues) but show a little interest and have a look around the bar and try to familiarise your self with the bottles and liquids within them. On that note happy drinking....

Read more...

For the Record

Dear fellow Ranters!

This site has proved to be far more of a success than we thought, and way more fun too :) I, however, have a few points to make just, "For the Record".

The Chefs Kitchen Rant site was started by 2 full time, hands on Chefs, with 45 years hospitality experience between them. It is a site for ranting, venting, and getting things off your chest, for EVERYBODY, not just Chefs. Some posts are done on days off, some are done before work and more often than not, after work. The after work post will be fuelled by after service buzz and adrenalin, frustration and happiness! We say what we feel at the time, and say it how it really feels. That, as all Chefs know, will include a barrage of swearing, but this doesn't mean negativity!

I will make no apologies for being honest.

More importantly, I personally will not take advantage of this site. It will not be used as a means to attack or degrade my current place of employment or the staff I work with.

If you've read any of my posts, I think you know I'm not one to hide in cyberspace!

I will continue to stir up shit as, and when i feel like it, it's refreshing to hear peoples honest opinions :) Some of you though, really need to dry your fucking eyes.

Lets get more writers on board, tell your friends, get involved and let's have some fucking giggles here.

Hellraiser Chef

Read more...

Chefs and Waiters

Wow this is getting hot.
There are Chefs and there are chefs, just like there are Waiters and there are waiters.

Chefs Versus Waiters

This is a follow on from the post Chefs Versus Waiters by Hellraiser, I recommend that you read it first.

Please No Anonymous

I'm not going to address anyone anonymous, I would like you anonymous to give your self a name fake or real it doesn't matter, just so that we don't have to address everyone as anonymous.

Judgment Day

But who is best to pass judgment. A chef that has worked in 5 star hotels and Michelin star restaurants or a chef that has not. A waiter that has done fine gueridon silver service or a waiter that hands you a number to collect your food when ready?
Who would you listen to, to find information about building a successful business, Donald Trump or who's going broke next? You chose....... Exactly

If you can read the posts properly not all of the wait staff are or should be put in the same boat. But let it be known, after many years and eating houses that I have crossed paths with, the few with top class waiters are exactly that, a few.

The Trend

The trend is that you find the best waiters in the best houses. I guess you can also say that about us chefs. True or false? Well if you look at me I would have to say false. I would class myself as a talented chef with a big horse. Being a chef was and still is my chosen carer since the age of 15, now if you don't have a big horse at my age, then something is wrong. You should be proud of your achievements and not be afraid to say so.

Yes everybody can sort of cook, and yes everyone can serve food to a table, but to do it properly with passion and great presence of mind is something else.

Chefs Kitchen Screaming

Not all chefs have to scream at their wait staff, maybe because they are good at what they do...
How does anyone feel good about having to shout and scream at people to get things done, I don't think they can, but you do what you have to do. If a fireman screams at you to get the hell out, or move your ass now, are you going to sit and cry about it and after go and tell him next time please be a bit more polite about it. If it wasn't for him maybe there would not be a next time. People do what they do.

Maybe if I wanted to work with good wait staff I should have stayed in the top tier dinning rooms around the world. But no here I am doing my thing day in day out to a standard that customers are surprised to find in a small town like ours. So, now I ask myself, can it be that all the good competent wait staff are still in those great restaurants? can't be so.

Food Service Industry

Of course waiters are the eyes and ears for the chef and they should be able to deal with any situation that arises, just being pleasant wont do it. So is it fair to assume that the waiters should have some knowledge of the food service industry? Not a brick layer trying to serve a meal with wine thats going to cost someone dearly, when they fuck it up. First in their pocket then their experience. Maybe the food was good but service was poor, how many times have I heard that!! Also how does the waiter deal with the customer that gets his steak over cooked or something else for that matter.

Do you think that Donald Trump deals with his staff any different? He lets them have it big time if they mess up, do you think that the coach of 'whatever' losing team, at halftime pats them on the back and wishes them good luck, I don't think so. Thats just two scenarios that work to a time limit, deadline or whatever you want to call it. When the pressure is on they, you, and I have to produce the goods.

Training

So how are you going to get better at what you do?

Maybe if there was a place that trained floor staff to standards required by paying customers before they land in some restaurant were they are required to perform the duties of a waiter it would save all of us our sanities. But I did forget everyone can cook and serve....

Maybe we are trying for too high a standard.

Tips are a good indication of quality food and service, are you cashing in big?

The Law of Attraction

If we can attract the customer who wants good quality food and service, and who are willing to pay top dollar, then we might be able to all earn more as a result. Ever thought about that.

That customer will dine where he feels comfortable and thats no slop shop. He might end up leaving a big tip and not just a mess on the floor!!!

Read more...

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.

Read more...

Hellraiser's Rant

Hopefully this blog will create some activity between chefs and hospitality staff alike. I have been hearing for 20 years now the grumblings of Chefs and floor staff, here now is your opportunity to let it all out.

I honestly believe that we as Chefs MUST now stand up and be noticed, for too long we have been abused by customers, overworked and underpaid, and the further down the line we get, with more experience and knowledge, the worse things get for us, what the fuck? How does this happen?

I love my job (lucky hey?) and yes, I still take the abuse! I can't give it up, it's my addiction and after 20 years, I'm fucking good at it :) I've been through hell and back to get to where I am, and I'm not going to quit because of some arsehole customer who doesn't know Mornay from Moet, or the fat bastard boss who gets rich from my efforts and skill. Fuck you all!

This is going to be one hell of a blog, keep watching, this is just the start!

You can also follow us here,

http://www.facebook.com/pages/Chefs-Kitchen-Rant/71376173020?ref=mf

Hellraiser.

Read more...