/ck/ - Food & Cooking

>>17354373
Oh, and for breakfast: sausage egg and cheese McGriddles, add tomato, plus a hash brown puck and a small coffee with four cream cups.

Chef-Owned, Manager-Owned or Third Party-Owned? What's the best working environment, for both front and back of house? What are the pros and cons of each one? What are your related greentexts?

I've only worked back of house at third-party places. First was a shithole, front of house looked OK and pretty middle of the road but the back was infested with cockroaches and filth and what not, chef was a sandnigger and half the kitchen were his extended family. Never saw the owners back there even once, nor did I ever see them taste even a single piece of food that came out of the kitchen. All that they cared about was that the front looked OK. Second was a middle-upper class place, not too pricey but not your everyday take the family out for dinner place either. It was the best, but mainly because the chef and manager were both excellent, I never saw the owners really get too involved in any aspect of it. Third was a really big-name place, one of the fine-dining hotspots in town. The owners only gave a shit about keeping the reputation and name up there, so the front of house was immaculate, and they evidently passed on the impression to the chef and manager because the chef was always conversing with them at the tables and the manager never conversed with the kitchen, not even a single fucking time. The kitchen meanwhile was cramped and more stressfull than a Marine in Fallujah, and the fact that the sous-chef (who was the de facto chef) had serious stress issues under pressure didn't help either (which neither chef nor manage nor owner ever bothered to notice, because they were all working front of house anyways).