/ck/ - Food & Cooking

>>5749651
>high standard of eating.
the people on this board are sometimes too much to bear

>19 years old
>dishwasher for 14 months at a yacht club
>2 months in I own the pit, I am faster than the machine
>4 months in started to help plate functions, run buffets, sort out anything they needed and did extra cleaning, sorting of the stores etc.
>no raise
>that's ok, I'll prove I'm good and move up eventually.
>2 months before I'm fired they have me making desserts for them in their restaurant when they are too busy
>one friday night service I'm onto 5 tickets of desserts, waitresses are clearing the entire restaurant, dishes start to pile.
>chefs decide they've had enough, already had their pint for the night
>they start clearing all of their shit, sous chef asks me if I could give him a hand
>I just look at him confused (more like an 'are you serious' look) for a couple of seconds and keep working
>he loses his fucking shit
>we discuss this later and he tells me I need to help him when he's in the shit, he will not see my POV but I don't want to argue with him, try and be polite- we seem OK

Next week i come in early for a lunch function of 280 to help set up everything and do the last minute prep for desserts, salads etc.
Help serve as usually and dash between dishes and plating once each course is out (it's me and three chefs, no other hand for dishes/food).
Alone on dishes but confident I can get through it.
Halfway through the bulk of the function plates, trays I get a shout from the sous chef that he needs something defrosted.
>give him same look and sputter
>I literally could not stop because there was not room for the waitresses to dump both the restaurant mess and the function mess
>was also physically trapped near the machine by trolleys, benches, dishes

Fired a week or two later because I was at risk of becoming violent (utter bullshit).

I'd love to help you chefs out but seriously?