In a hot kitchen with organized thoughts, attention to detail, deadlines, unusual distractions, fire, sanitation, sharp objects and so on, keeping things politically correct can be tough. Being quick, decisive, and to the point is a must. That usually doesn’t fall into line with being PC. This is why chefs get labeled as jerks.
People whose feelings get hurt are not cut out for the restaurant life. I treat others like I would like to be treated most of the time. But when the board is full of tickets and people are making crucial mistakes, it merely becomes a cute idea. It doesn’t make the customer happy when they have to wait. If they have poor food because you didn’t want to hurt someone’s feelings and do your job; it becomes a bigger problem.
I don’t think it’s okay to be a jerk just to be a jerk. It’s also not okay to let things slide and try to be everyone’s friend during crunch time. A lot of people simply don’t like to be told what to do, even though they are new to the industry or have old dog syndrome.
More people should realize that the customers come first. They should reflect and evaluate the responsibility and accountability of their actions.This also goes for some hot shot chefs. Too many people make decisions that suit themselves rather than the customer. Blindness and denial comes to the forefront.
A lot of people who are really good, know how to cut through the bullshit. The only things the elite chefs are willing to sugar coat is a pastry or perhaps the occasional strawberry.
It’s simple. Don’t hire cry babies. It will single handedly ruin your business. Ask them what they have for strengths and weaknesses in a job interview. That usually gives you a notion on what you have in front of you. If they can’t give you a couple of weaknesses then that should be a good indication. That type of person will bitch when you tell them to re plate a meal that looks haggard. Once again. The customer doesn’t benefit from PC. Do what you got to do to make it happen!