Why are kitchen work environments so hostile? It feels like two out of every three chefs is a bipolar maniac.

Why are kitchen work environments so hostile? It feels like two out of every three chefs is a bipolar maniac. Even at my current job working at Applebee's the head chef thinks he's celebrity chef David Chang or something...
>inb4 "if you can't stand the heat..."
I'm just saying our job isn't that serious to begin with. We're just heating up food for God's sakes.

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  1. 1 week ago
    Anonymous

    ask this woman, she'll tell ya

    • 1 week ago
      Anonymous

      I should start showing up to work stoned?

      • 1 week ago
        Anonymous

        yes, it's a kitchen. that's what foodservice is for.

  2. 1 week ago
    Anonymous

    Cocaine and hangovers and nicotine withdrawal.
    Chefs are usually degenerates

    • 1 week ago
      Anonymous

      Being a degenerate is a way to cope with a shit job that doesn't pay much.

      • 7 days ago
        Anonymous

        its because the people who own resturants are mentally ill tax cheats. the amount of overhead from mismanagement is where most of the profit of a restaurant goes.

        the owners feel entitled to a larger chunk of the remaining net profit because they see the mismanagement (that is ultimately their problem) as the result of the $11 an hour employee 'not doing their job' when really they shouldn't be putting the profitability of the business in the hands of minimum wage employees who don't show up for their shifts or punishing them for things that aren't their responsibility.

        but they've sucessfully brainwashed the working classes to be okay with a business model where they don't pay the wages of the servers or waitstaff and turn them against each other for $40 of tips when they make $1k net profit a day off liquor and food sales

  3. 1 week ago
    Anonymous

    >applebee's
    >chef
    You know, I'm something of a chef myself

  4. 1 week ago
    Anonymous

    they're probably hostile because they can smell that you're a little b***h

    only applebees chef worth respecting is chef mike

  5. 1 week ago
    Anonymous

    listen CIVVIE
    this kitchen is a BATTLEGROUND and I am its GENERAL
    if you cannot follow my ORDERS with precision and accuracy equal to that of my Japanese gyuto that cost three months' salary, GET OUT or at least go get me a BlackNI

    • 7 days ago
      Anonymous

      This
      It comes partially from how the system is set up, french imagined it like military ranks
      Also shit pay, bad hours, realization that you're going down a long road to nowhere, latent mental health issues, the usuals

  6. 1 week ago
    Anonymous

    Overcompensating for doing a woman's work

    • 7 days ago
      Anonymous

      have a nice day

  7. 1 week ago
    Anonymous

    only time I've worked at a restaurant was in a mexican kitchen, and everyone there was cool. then again it could've been one of those "one of us" deals

    • 1 week ago
      Anonymous

      as a white guy who worked in fine dining for almost a decade, can confirm mexican kitchens are the chillest. fast, orderly, show up when they show up (three jobs) and get the job done, sing a lot and good bants with none of the minging and pretentious nut-flexing bullshit you get out of an all white boy staff. i worked with an all female staff once too, that was an unexpectedly chill and fun crew while it lasted.

  8. 1 week ago
    Anonymous

    Honestly cooking jobs tend to attract the lowest of the low who typically can't hack it in any other job. Being a low IQ impulsive idiot with an unpredictable work schedule and zero stress tolerance those kinds of people explode over anything. Even the lowest level cooks in the army would fricking snap when we showed up 15 minutes after they closed after a night missions.
    >All right your kitchen is closed, we'll just grab some loaves of bread and PBJ packets.
    >NOOOOOOOOOO YOU CAN'T DO THAT PUT THAT DOWN OR I'LL TELL THE CAPTAIN
    >Sure, we need to talk to him anyways
    Neurotic idiots all of them

    • 1 week ago
      Anonymous

      have a nice day zog bot

  9. 1 week ago
    Anonymous

    Capable white people don't get stuck on the front line of chain kitchens. If you're good you get poached by better places or get a chiller job in the broader hospitality industry.

    • 1 week ago
      Anonymous

      Lets say for the sake of argument I'm not a capable white person though and am instead a barely human shell of an autistic freak - am I ever making it out of these shitholes?

      • 1 week ago
        Anonymous

        Even a real troglodyte will eventually work their way up into chain restaurant management or getting into the logistics and sales side of things.

      • 1 week ago
        Anonymous

        If you're a cooking savant with no social skills you might not get management positions, but you could definitely job-hop to better kitchens if you try.

        Capable is a relative term. If you show up on time, aren't a major butthole, and can cook well, you can move around to different kitchens.

  10. 1 week ago
    Anonymous

    Bump because I'd like to see the answers. The second-best moment, of my teenage working life, was telling my boss at Bob's Big Boy that I fricking quit and I hated everyone there. The best, came an hour later, when he called a meeting and told everyone the place was going out of business and they could pick up their last paycheck in a day.

  11. 1 week ago
    Anonymous

    They're DAMAGED
    https://www.eater.com/2013/1/8/6498375/apparently-the-cooking-profession-is-full-of-psychopaths

    • 6 days ago
      Anonymous

      >OH FRICK SOMEONE CAME TO MY BUSINESS ESTABLISHMENT AND REQUESTED SOMETHING THAT IDELIBERATELY PUT ON THE MENU I'M GOING INSANE AAAAAAH TIME TO BECOME A RAGING ALCOHOLIC TO COPE

  12. 1 week ago
    Anonymous

    i worked as a dish washer for awhile and one day a cook who i never talked to once in 4 months of working there came up to me and said "I dont like your attitude", then kept staring at me all shift and coming over and saying "i don't like your fricking attittude pendejo" when the night was over he rushed me outside and starting beating my ass i never showed up to that job again

    • 1 week ago
      Anonymous

      I’m sorry mate, that dude is a scum bag. I can relate because my brother used to punch me in the head and abuse me but eh he’s normal now and I am too somewhat just sometimes think that was messed up you know

  13. 1 week ago
    Anonymous

    Because its mainly populated by criminals, drug addicts and the mentally ill who read one book and now think they're a combat marine in the army.

  14. 1 week ago
    Anonymous

    Well think about it, the food HAS TO be consistent. If you went to your favorite restaurant, and just for example, the ONLY reason you go there is because of their French Onion Soup, but one day you go and it's off. You'll conclude that they changed the recipe and that it's going to taste bad from now on, and not only do you stop going there, but you'll write a review on Yelp and Google Maps and now large amounts of people will stop going there. My aunt is a waitress and she told me there's a good chance you've eaten human blood at some point at a restaurant because of all the fights that break out in there.

    • 7 days ago
      Anonymous

      This, tho fights aren't THAT common, only had one actually get physical once.
      Furthermore, they aren't filled with people who wake up and briskly walk into work excited to advance their career. They're mostly all present begrudgingly, to varying degrees. So the guy in charge has to ensure that inspite of that, they're performing to the standard expected which often calls for a less-than-gentle nudge or two. There's no time for a presentation on work ethic. If someone is really just not present, they're going to make things shitty for everyone else in the restaurant, customers and workers alike. That's when they'll get some special attention from the guy in charge who will "light a fire under their ass" by giving them shit to the point of upsetting them awake. And everyone in this scenario is hot and sweating.
      Ideally it would be a good, competent crew who's been working together for a bit and so they just run well. But for various reasons a chef won't always have that luxury and will need to ensure standards are kept via whatever action is going to work, and nine times out of ten that's going to be a bit of roughness. It isn't personal and it does build character and stress management skills.

      • 7 days ago
        Anonymous

        Maybe the best way to sum it up is that the guy yelling at someone so that they don't mess things up is not the butthole, the butthole is the guy he has to yell at who's in the way, missing details, ruining orders through neglect, and just generally isn't willing to take on the individual responsibility the moment requires. That's why it's character-building, because it keeps you from ever being that person again, whether at work or just anywhere. There are a lot of buttholes out there walking around checked out and forcing others to accommodate them, even fricking think for them.

      • 7 days ago
        Anonymous

        Maybe the best way to sum it up is that the guy yelling at someone so that they don't mess things up is not the butthole, the butthole is the guy he has to yell at who's in the way, missing details, ruining orders through neglect, and just generally isn't willing to take on the individual responsibility the moment requires. That's why it's character-building, because it keeps you from ever being that person again, whether at work or just anywhere. There are a lot of buttholes out there walking around checked out and forcing others to accommodate them, even fricking think for them.

        Oh look a wagie manager spotted. No, yelling at people never works to motivate someone in the long term. All you're doing is creating resentment.

        You should consider changing your approach to be more positive. Instead of being a little dictator be friendly with them, smile and kindly ask people to work harder and praise them when they do good jobs.

        I guarantee if your crew liked you because you didn't constantly yell at them and merely explained your goals and the stress you're under they would work better and faster. As opposed to only working just hard enough to not be bothered or yelled at.

        • 7 days ago
          Anonymous

          Thank GOD I was never a manager. That was just my experience from being in the industry for 15 years. The worst restaurant I worked at had managers that "didn't take it too seriously," and tried the positive approach. When I started there I cringed at a lot of the conditions, quality, and practices, and tried to be the person to set an example. I realized after a month or two that there wasn't any point being the only person giving a shit and was wasting my time - not like I got paid extra or anything.
          The approach you suggest may well work fine in some places. But there's also places where it would simply be taken advantage of without a second thought, pushing the burden onto and kicking the can down the road to others present who actually want to do better but simply don't have the gumption to do the manager's job for them. They leave, and now there's just the shitty workers, and Yelp reviews are going to be the least issue.
          Again, this is from my experience. I would have loved to work at a place that functioned without the harshness, and I don't doubt that they exist, and god bless em.

        • 7 days ago
          Anonymous

          >No, yelling at people never works to motivate someone in the long term
          Seemed to work for the Army for decades. Lots and lots of yelling there. Actual resentment comes from being treated unfairly, not getting yelled at for being a frick up (especially when it is clear you fricked up). You have to have your head three feet up your ass to feel resentment at being called out for being shit, at which point you need additional assistance to unplug your head from your ass.

          Of course in the Army there is a definitive right and wrong answer - the right one kills the enemy, the wrong one gets you or a buddy killed. Same with other high consequence jobs. Cooking, not so much, but you still can kill a fella with improper food handling. Kinda like Panera did with their shitty lemonade labels.

          • 7 days ago
            Anonymous

            You've never been in the army in your life if you think you only get yelled at for genuinely fricking up

          • 7 days ago
            Anonymous

            >Actual resentment comes from being treated unfairly, not getting yelled at for being a frick up
            Do you think people are really so logical as to have no hard feelings about being reprimanded when they're at fault?

    • 7 days ago
      Anonymous

      Your aunt is a drama queen

    • 7 days ago
      Anonymous

      Nah, I would think its a little off today and continue going there. The business customer relationship is not like a marriage and getting someones order slightly off is not the equivalent of cheating.

      You're taking shit way too seriously if you actually care about yelp reviews. The only use yelp reviews have is promoting you on yelp. Nobody actually reads the reviews unless its really bad. A customer who has already been to your place isn't going to read your yelp reviews. b***h calm the frick down, people eat at your restaurant because you're in the neighborhood. Unless you are truly high end, nobody coming from out of town to eat at your restaurant.

      • 7 days ago
        Anonymous

        dude the two resturant/bar owners i worked for were obsessed with advertising via roundabout third party services like yelp and google reviews and constantly complained about them. one of them paid for radio advertisements and when i incredulously asked him why the frick he did that he just started making personal jabs at me because i think he got talked into it by some "Q103.7 THE JAM" i heart radio representative and it dawned on him how fricking moronic it was

  15. 7 days ago
    Anonymous

    restaurant stories
    >friend (linecook) gets me first job
    >tiny quaint wine bar
    >open kitchen in front
    >hag owner thinks I'm cute and personable
    >start out dishpit
    >me and linecook buddy would frick around a lot
    >sous chef is 300+lb mexican with tats & face piercings
    >let's call him juan
    >fricked with me constantly, the usual
    >yelling, throwing shit
    >mop the walk-in
    >would also occasionally pick me up in his truck in the morning and smoke me out on the way to work
    >bust outta dish pit in no time
    >serving, then bartending within like 3 months
    >couldn't get a read on the guy
    >he was a jerk, but also chill when he felt like it
    >new to restaurants so ask owner if that's normal or just a him thing
    >get told I'm being soft and need to toughen up
    >that's just how kitchens are
    >idk anything, so ok whatever
    >decide to take her advice to heart
    >next time he fricks with me Ima get him back
    >be taking bar inventory
    >sous chef gets my attention through service window
    >turn around
    >SLAP
    >hot wet bar towel hits me in the face at fastball speed
    >knocks off my glasses
    >no customers saw but still pretty embarrassed
    >they're howling with laughter
    >gather myself
    >'oh yeah, think that's funny huh?'
    >wind up to throw it back
    >laughter stops
    >before I could throw it
    >knife whips passed my face
    >it crashesoudly against then into to threesink
    >need a moment to register what just happened
    >WTF JUAN
    >he's in the window smirking, hand outstretched and open,
    >I DIDNT EVEN THROW THE TOWEL BACK YET WTF
    >just keeps staring silently waiting for me to retrieve his knife for him
    >go for a smoke break
    >call owner
    >I'm b***hing at her at this point
    >dude threw a knife at me for no reason
    >you said not to worry, he's just teasing
    >owner downplays it some more
    >blames me, saying I shouldn't have talked back
    >give her my two weeks
    >return to work
    >during dinner rush the cooks ask for drink refills I pour an entire bottle of DA BOMB and Death Hot Sauce) in their straws
    More?

    • 7 days ago
      Anonymous

      You are a cuck

      • 7 days ago
        Anonymous

        I don't recall watching my wife getting fricked anywhere in this story

      • 7 days ago
        Anonymous

        >You WILL tolerate having knives thrown at you for minimum wage

  16. 7 days ago
    Anonymous

    because a restaurant kitchen needs to be chaotic and frenetic so it can produce all the food fast enough for no one to complain, it cant be like home cooking where you spend 2 hours to make a simple meal. Only deranged people are willing to submit themselves to such chaos and pressure everyday for a miserable pay. Also kitchens usually hire undesirable people like ex-cons and drug addicts which can use drugs at work

  17. 7 days ago
    Anonymous

    how do people even get a job
    everywhere here needs 10+ years experience and 5 references

    • 7 days ago
      Anonymous

      it's just luck anon. 9/10 companies make job postings even though they're not hiring.

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