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.)
He picked up a hot pan from the stove, and I was terrified for a second that he was going to throw it at her.
Instead, he swung it as hard as he could at the entire stack of clean plates and knocked almost all of them off the table, shattering them on the floor. Then he literally tore off his apron and stormed out, but not before knocking a tray of full food out of another waitress’ hands.
Weirdly enough, the store manager was going to let him keep his job if he’d admit being out of line. She brought him in during lunch the next day to talk to him, and instead of apologizing, he smashed a coffee cup against the wall and left.
All told, it was probably for the best.”