The Frustrating Reality of Working in the Restaurant Industry

"What's this crack here with calamari in the martini glass?" the speaker asked, exasperated. "We're just trying different presentations because the dishes we have stuff suck." This sentiment was echoed by Gordon and the customers, who were all clearly unimpressed. The speaker then turned their attention to the cashew chickens, asking if they were cold and if there was enough sauce on them. The response was a lukewarm "yes" to both questions.

As the conversation continued, it became clear that the issue at hand was not just with the food, but with the overall state of the restaurant. The speaker noted that the paper used for serving was edible, which they had never experienced before. They also mentioned that the fries were looking particularly unappetizing that evening. This was not an isolated incident, as the speaker lamented that it seemed like just another day in the life of working in this industry.

The restaurant's owner, Dean, was brought into the conversation when a customer requested their tilapia be prepared immediately. The speaker expressed frustration with the fact that there were too many dishes being made at once, which was causing delays. They also mentioned that Mikey had received an overcooked risotto, which only added to the chaos.

As the situation continued to escalate, it became clear that Dean was not taking any steps to address the problems. The speaker implored him to take action and get the food out to the customers, but he seemed unconcerned by the state of the restaurant. Meanwhile, Michael, another chef, was struggling to keep up with the demand for food.

The conversation took a surprising turn when the speaker asked if rushing the food would make it better. The response was a resounding "no," which only added to their frustration. As they continued to discuss the issues at hand, it became clear that the restaurant's owner was not taking the problems seriously. Instead of addressing the issues, he seemed to be more concerned with getting the food out to the customers as quickly as possible.

The situation only got worse from there, as the speaker expressed their desire for a standard of quality in the food they were serving. They noted that this seemed like a simple request, but it was apparently too much to ask from the restaurant's management. As the conversation drew to a close, the speaker could only shake their head and wonder what the restaurant's future held.

In a parting shot, the speaker told Dean that he "was on the ass." This candid remark summed up the frustration and disappointment felt by everyone involved in the conversation. It was clear that something needed to change in order for this restaurant to succeed.

"WEBVTTKind: captionsLanguage: enwhat's this crack here with calamari in the martini glass we're just trying different presentations because the the dishes we have stuff suck i can't believe you'd be so polite holy mackerel i don't even know what to tell you and neither gordon or the customers are impressed okay is it cold is there enough sauce on these cashew chickens yes there is on football when it just becomes a job not that you don't care not that you don't put in the effort but it's just the same every day by the way the the paper's edible i've never had my dinner served to me i don't know why the fries are looking remarkably shitty tonight in your business right now yeah i wish that was the only problem a french fry is it cold send it just okay just okay just okay with food now being sent back to the kitchen already behind michael is now totally overwhelmed i need a result doing a tilapia and that's done and dean is not helping the problems but adding to them i got backed up because there was too much at once oh my god over come on come on get this to get this to 28 boober right now mikey had a risotto it's overcooked god damn it got me very frustrated let the customer wait if he waits 20 minutes and he's happy or he waits 20 minutes gets crap what's worse let him wait 20 minutes and be happy give me that dish man please send it out right now michael yes sir are you happy with that risotto not really chef no michael if you're not happy with it why'd you serve it my man chef the chef now why yeah forget it forget dean where's the tilapia that's what i want right in the oven yeah dean he's the owner ultimately it's his decision yeah right now i just want to get people their food you know what's the matter with this it's very salty mushrooms does it make you feel better if we rushed it to the table no i'm trying to ask the chef about some form of standard and you're just like get the out of it because the lady asked me three times for food i'm amazed you know that more than anything i don't know i don't know what you i don't know what you want me to say to you your restaurant is on the ass we were just going to ask you about the risotto they sent back your favorite dish risottowhat's this crack here with calamari in the martini glass we're just trying different presentations because the the dishes we have stuff suck i can't believe you'd be so polite holy mackerel i don't even know what to tell you and neither gordon or the customers are impressed okay is it cold is there enough sauce on these cashew chickens yes there is on football when it just becomes a job not that you don't care not that you don't put in the effort but it's just the same every day by the way the the paper's edible i've never had my dinner served to me i don't know why the fries are looking remarkably shitty tonight in your business right now yeah i wish that was the only problem a french fry is it cold send it just okay just okay just okay with food now being sent back to the kitchen already behind michael is now totally overwhelmed i need a result doing a tilapia and that's done and dean is not helping the problems but adding to them i got backed up because there was too much at once oh my god over come on come on get this to get this to 28 boober right now mikey had a risotto it's overcooked god damn it got me very frustrated let the customer wait if he waits 20 minutes and he's happy or he waits 20 minutes gets crap what's worse let him wait 20 minutes and be happy give me that dish man please send it out right now michael yes sir are you happy with that risotto not really chef no michael if you're not happy with it why'd you serve it my man chef the chef now why yeah forget it forget dean where's the tilapia that's what i want right in the oven yeah dean he's the owner ultimately it's his decision yeah right now i just want to get people their food you know what's the matter with this it's very salty mushrooms does it make you feel better if we rushed it to the table no i'm trying to ask the chef about some form of standard and you're just like get the out of it because the lady asked me three times for food i'm amazed you know that more than anything i don't know i don't know what you i don't know what you want me to say to you your restaurant is on the ass we were just going to ask you about the risotto they sent back your favorite dish risotto\n"