Is it okay to be a belligerent asshole to your staff?

[Anonymous No.14546725]

[Anonymous No.14546733]

>>14546725
Yeah if you want them to hate you.

[Anonymous No.14546748]

it's never okay to treat someone poorly, especially in a professional setting

if you have an issue with someone, give constructive criticism/teach them. if they still have issues, take it up with HR

this "yell at people until they do better" only works in cringe movies like whiplash. irl people hate you, they quit, you have to hire shitty employees, you get high turn over, your business fails.

[Anonymous No.14546761]

I’ve worked 3 Michelin where the environment is like that and everyone is miserable. No, food would turn out the same if they knew how to properly teach through motivation and not fear.

[Anonymous No.14546787]

It is when your goal is to create drama, tension, and humorous scenarios. You know, for a fucking television programme. Fucking idiot.

[Anonymous No.14546853]

>>14546725
i hate asshole chefs. most uninspiring people ever. if you're an asshole you better have the food and restaurants to back it up and i don't think gordo has that.

[Anonymous No.14546881]

>>14546853
>gordo

When a man becomes a belligerent asshole it's because he's acting like a woman. Being emotional and out of control is not masculine.

[Anonymous No.14546883]

>>14546761
this. i've worked at 4 "celeb" chef kitchens and only one has ever came across as anything but a giant egotistical delusional douchebag that thinks their food is god's gift to the earth - even despite criticism from his own staff. they don't want to teach you anything too so you just feel like an incompetent idiot the entire time you're working there. i learned more as a dishwasher and busboy than i have in the back of the house at some of these places.

[Anonymous No.14546892]

>>14546881
couldn't agree more. Ramsey's place boxwood in london was nothing short of gross when i went there a couple years ago

[Anonymous No.14546931]

>>14546883
>"celeb" chef kitchens and only one has ever came across as anything but a giant egotistical delusional douchebag

I just watched season one of Hell's Kitchen and I don't understand how a chef with common sense could be "the man", "the chef" the way the show was run.
He had the chef contestants competing to be waiters and to roll the most spaghetti in two minutes. The winners always got rewarded by going out to dinner with Gordon.
It's striking that he came out of running a gourmet restaurant, which is supposed to be the pinnacle of class and culture and created so many hours of rank, reality show bullshit with nothing instructive about cuisine in his shows.
Whenever he redesigns a menu on Kitchen Nightmares he always says "This menu is going to be basic, basic, basic, simple, simple, simple, classic, classic, classic."

[Anonymous No.14546942]

>>14546725

[Anonymous No.14546948]

>>14546931
RUSTIC
YEAH
LOTTA COLUH
THAT RIGHT THERE
THAT'S WHAT I'M LOOKING FOR

[Anonymous No.14546958]

https://www.youtube.com/watch?v=_p_OjYgdfX8

[Anonymous No.14547099]

>>14546883
What celebs did you work for?

[Anonymous No.14547112]

>>14546725
yes

[Anonymous No.14547118]

>>14546725
i take a shit infront of my staff and make them clean it up, really asserts my dominance to them.

[Anonymous No.14547124]

>>14547099
i won't name the bad ones but nick elmi was the only "celeb chef" who lived up to the hype.

[Anonymous No.14547139]

>>14547118
>i take a shit infront of my staff and make them clean it up, really asserts my dominance to them.

Adam Corolla said he heard that Tommy La Sorta would send for a ball player to come see him in the bathroom and he would tell them from inside the stall when he was shitting they he was sending them back to the minors.

[Anonymous No.14547160]

>>14546931
i think the basic classic rustic thing he does is because most of those kitchen have big ass menus and the food takes longer than i should be to make. so hes gives them dishes that can be prepped easily and go out fast with little room for error

[Anonymous No.14547216]

>>14547160
>i think the basic classic rustic thing he does is because

Yes, and the people he is helping are usually retards, but he doesn't even teach them any basics on the show that I've ever scene. Like contrasting sour with fat. There isn't really any homage to the craft or the industry in his shows.
Personally I don't really like restaurants since I am a health nut. All the fussing and bullshit that goes into running a restaurant under the Federal Reserve system doesn't seem to be worth it. The government should pull the subsidies from meat and give it to fruit and veg growers instead of animal feed growers. Food would be nearly free and people would just congregate around people who liked people and liked food.
Gordon was shitting on eating at restaurants himself because he doesn't want his kids to be butter sucking pigs like his patrons.

[Anonymous No.14547374]

Kenji had some words on this specifically about Gordon

[Anonymous No.14547382]

[Anonymous No.14547406]

>>14547124

Did you work at laurel? I was just reading a sample menu and my mouth is watering.

Tell us who the assholes were, anon.

[Anonymous No.14547643]

>>14547374
>>14547382

wow source ?

[Anonymous No.14547680]

>>14547643
https://youtu.be/uX-Y513ohbc

Doesn't even mention him by name and bleeps his name out like a petty woman but he confirms in the comments

[Anonymous No.14547683]

>>14547406
some of them i worked for very little time.
not all these guys are in your face like gordon is on his shows but they are just awful to work with.
>nick elmi
he's one of the good guys
>marcus samuelson
asshole and his food sucked. was literally high on something (probably coke) during his night one restaurant opener in new york. my fucking mom (who also works in restaurant and hospitality) went to the opening and he insulted her. i also just think his food is gross and a complete joke. i probably worked for him the least. might be slightly bias too since i don't like ethiopian food. he was also NEVER in the kitchen in the short time i worked there
>michael solomonv
his food is actually pretty legit. when i first met him he was cool but he's a total psycho and a ego-head who's done some morally questionable shit in his past. at work he's just a douche more than anything, i hated dealing with his child bride too.
>jennifer carroll
i actually liked working with her a lot. she's an absolute motherfucker but a fair one - if you got chewed out you probably deserved it - very based. maybe i'm bias because she's also kind of a friend in the scene. i know some people that don't like her.
>jason chiconski
never worked for him but i heard he was a turbo asshole to his staff. haha he's fat now. i also never liked his food.
>mark vetri
his food is super hit or miss: on a scale of "why would i ever want to go to italy when i have this here" to "i wouldn't feed this to my dog." giant egomaniac. pretty tough on staff. he's too famous to do any damage to him.
>eli kulp
i feel bad writing this because he's cripple now but my ex girlfriend used to tell me horror stories about this guy.
>jose garces
he definitely fucked some of the staff. but his food is mostly legit and he's actually a nice guy. when i worked the food was really dependent on who was in charge of the kitchen that night.
>suzanne goin, caroline styn
really intelligent women. definitely good guys. based.

[Anonymous No.14547690]

>>14546725
>is it okay to harass your employees and create a hostile work environment?

think about the question you just asked

[Anonymous No.14547706]

>>14546725
read literally any book on leadership and you'll find your answer

[Anonymous No.14547831]

>>14547683

Thanks for the detailed reply, anon. Jason chiconski looked like an absolute CHAD, food looks meh.

Eli kulp and jose garces’ shit looks really nice. What do you do? How come youve worked around so many places? How long you been in the industry?

Im 31, no desire to be a sous or exec or own a restaurant and due to the virus im going to school to make more money for working less hard, idk exactly what yet. Was in seattle for a while as sous at a restaurant thats now closed thanks to the faggot gook virus but we did food similar to eli culp/nick elmi. Was in nashville line cooking trying at a top restaurant in the city but there are like two restaurants in town that do tasting menu/interesting stuff.

I miss it. Itll always be there but i aint gettin any younger

[Anonymous No.14547966]

>>14546725
fooking wanker

[Anonymous No.14548013]

>>14546787
Ramsay was like that even before he got famous see Boiling Point. He learned it from MPW.

[Anonymous No.14548029]

>>14547683
Based philly bro, first city I worked in was philly. Please tell me you’ve been to famous 4ths deli

[Anonymous No.14548092]

>>14547831
i'm in my mid 20s but grew up in philly, in restaurants and my parents had a place there (if i leak the name i basically dox myself). i've worked both front and back of the house doing honestly shit jobs as a kid because my parents could kind of just get me a job there. for college i went to the west coast so worked with some people there but never did anything higher than like a line cook in the back or the bartender for a night - i've done pretty much every shitty paying job in the front and back of the house. i just liked being in restaurants and it kept me fed through college but i'd be lying if i said i got these jobs on my own. after seeing how miserable my parents were and how they just disappeared for a year whenever they opened a new location -- and how happy they are now that they aren't running restaurants -- i would never recommend anyone run or work in a restaurant unless you have to. you get treated like shit, shit pay, shitty awful hours... don't get me wrong theres some sick stuff you get out of the industry but its really not a job as much as its a lifestyle and i dont think i want that so i'm studying STEM shit now. would definitely recommend you keep with the school stuff but you're older and you probably already know that.
i never worked with eli culp but the more i think about Fork, his place in philly, his food wasn't really that bad. i remember having a good dinner there. but i can vouch for Nick, dude actually prioritizes the right things and kept the tightest cleanest kitchen i've been in without feeling absolutely depressed every second. he's serious but not posing around like some fag. i'd work for him again.
>>14548029
yeaaa i always got the matzo ball soup there

[Anonymous No.14548147]

>>14546725
No, there is no excuse to be an asshole in a professional setting. Every single thing runs smoother when you're kind and respectful.

[Anonymous No.14548159]

let me put it this way... you can taste the love in food. a kitchen with no love can't produce good food :)

[Anonymous No.14548162]

>>14548159
thanks monke

[Anonymous No.14548169]

>>14548092

Youre based as fuck, anon. Youre totly right about it being a lifestyle; you drink too much, work stupid hours, and get paid like shit with no benefits. There was a time when i was super proud of my work and thats invaluable BUT that pride has gone and it just doesnt get my dick hard like it used to; so i was doing it because i cant make $20/hr doing anything else and im good at it. My thing that id been telling myself is that id quit once it wasnt fun any longer. Covid hit, forced to wear masks (working a busy sautee station in the corner of the kitchen over a french top in the SUMMER in the SOUTH, couldnt breathe, it was inhumane) and getting chastised by FoH managers for having my mask down while im getting crushed doing regular service AND to go (dont get me started on fine dining to go, its so depressing) orders so i can taste the fucking sauces im making to order.. it was absolutely infuriating. Im getting pissed just thinking about it because they killed something i loved.

Onto the next thing. Best of luck to you in your endeavors bro

[Anonymous No.14548189]

>>14548169
>mfw anyone in FoH (not including the hot hostess) even speaks
lmao i can't even imagine that, im glad i got out when i did. but power to ya, good luck on the school shit

[Anonymous No.14548203]

>>14546725
No, and the fact of the matter is, is that, at least in the US, you won't survive being a HK Ramsey to your staff. They will revolt, call out, serve shit, etc just to undermine you. Hospitality is one of the few industries where you can't be a dickhead boss, because it's service based, and well, you depend 100% on the service from your staff. I have a BS in Biochem and worked in labs before this and management always could dodge the wrath when things got fucked up and blame it on the techs, or the suppliers or etc. That shit just doesn't fly in food service. You actually have to be a huge fuck up on the line for it to come back on you.

[Anonymous No.14548207]

>>14548189

It was brutal. We had a meeting about it and as soon as it was mentioned there would be a three strike rule implemented where after three strikes “disciplinary action” would be taken, i was like aaaalright yeah, nah. Fuck that.

Best part is that bitch was the biggest mask/glove nazi and she ended up getting covid. Gloves were absolutely ridiculous because we were supposed to be gloved up at all times. Made zero sense. Like yeah, im not a caveman, i throw a glove on when getting a piece of fish or whatever protein out to season and then another glove when i fire it. Basic shit. Were already washing our hands 10x every hour. It was such bullshit.

[Anonymous No.14548241]

>>14548207
>three strike rule
>"yeah you can only put 3 people at risk of covid before we fire you"
not sure about this logic but okay.
>and she ended up getting covid
lol. not sure how the fuck sushi chefs get away with no gloves with it but i wanna know since my favorite sushi place in Las Vegas hasn't closed once since i've been quarantined here.

[Anonymous No.14548259]

>>14546748
I liked whiplash.

[Anonymous No.14548262]

>>14548241

The problem is that some things had to be tasted 4-6 times per pan. I mean youre generally in the ballpark for a 1x order and only have to taste once or twice, but if its like a 3x order theres no way you get it right off the rip. Touching the germ infested face diaper each time you adjust and taste. Huge hassle, not worth it. And believe me, the last thing i wanna do as a cook is get somebody sick, so the new protocols were double infuriating cause it was MORE dangerous than not wearing one. I never ever touched my face while working and then im touching my face 100x a service.

Remember when they said it couldnt spread via food?

[Anonymous No.14548281]

>>14548262
i wouldv'e quit too. especially if my rep is on the line. trying to cook without tasting is like trying to hit a golf ball blind folded

[Anonymous No.14548292]

>>14547216
so much salt and oil and sugar, and people are under yhe illusion that eating at restaurants is good for you
it is insane how much money goes into sustaining the meat and dairy industry. you are right that if that money went towards veggies it would be pretty much free, but people want their chicken buckets to stuff their disgusting faces

[Anonymous No.14548310]

>>14547216
>>14548292
vegoid seethe because they can't have their perfect vegan totalitarian society state mandated like hitler wanted

[Anonymous No.14548693]

>>14546787
Gordo?

[Anonymous No.14549961]

>>14548310
Based retard