Chefs Tend to Lose It
“I was working at a pub shortly after college. During the evenings, things would always get pretty stressful and hectic. People would be snapping at each other, or saying mean things, or arguing, or whatever. Pretty standard stuff in a high-stress situation like that.
One day, though, in the middle of dinner, the other cook (my immediate manager, but not the restaurant manager) apparently just had a bad night.
He’d been getting progressively more agitated all night (not with me, luckily). Suddenly, a waitress came back and complained that one of her tables was complaining because the food was cold. First, the manager responded by telling her that if she’d come get her orders when they were done, they wouldn’t be cold, but when she made some comment back, he snapped.” (cont.)
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