/ck/ - Food & Cooking

>>8166816
I was a plongeur at a country club restaurant with somewhat high strung culinary ambitions from 15-17. I tried my best as it was my first real physical job, which earned me the respect of the chef whom was hated by everyone else and who hated everyone else in turn. He would be permanently in a fit of rage and he could only become more enraged when things did not go his way. He basically shouted every sentence, if he even formed sentences and didn't just shout words and insults at people.

The best evenings were the golf tournaments, which hosted a 4 or 5 course dinner for 200 people simultaneously, but there were only 220 or maybe 250 sets of cutlery and dishes, so I had to clean 200 sets in between 2nd and 3rd course and the rest of the kitchen crew couldn't start serving before I was finished. The chef would be at his greatest level of rage on tournament nights, when pans got wings. It was not rare for him to just throw pans straight from the range somewhere in the crude direction of the dishwasher's station. I witnessed multiple servers being fired on the spot, which was always fun. In the end, I earned the respect of the chef, which included the privilege of being insulted less and him giving me especially prepared food for the breaks, which he only made for himself normally, whilst the rest of the staff had to eat the dogshit he made as cheaply as possible (he was also co-owner of the the restaurant concession). Needless to say, the staff didn't really like me for that and after the chef had a major breakdown and took multiple weeks off, I left because they were bamboozling me.