Watch out! Hot behind you!
A few weeks ago, after the Eatocracy Editors discovered and subsequently guffawed over his “Angry Chef” Twitter feed, we courted Atlanta chef Ron Eyester into the magical land of 5@5 to share five six things a customer does to tick off a chef.
1,580 comments later, we knew the pot was a-stirring.
After reading every single comment, receiving a few hate e-mails (and one hate call) and numerous "huzzahs!" from industry folks, Eyester noticed that many of our readers' comments shared some very distinct themes - and we invited him back to serve up a response.
Ladies and gentleman, please welcome Chef Eyester back to the dance floor.
“The Angry Chef” is a persona; a character
Most of you who decided to comment have no idea who I am. "The Angry Chef" is simply an alter-ego to the guy who volunteers at local schools, serves on the board of a local farmer’s market, donates meals to firemen on Thanksgiving, is extremely active within his community and very much enjoys working in his restaurant, serving his guests and fostering a spirited atmosphere for a great neighborhood.
That being said, I am not denying the fact that I enjoy venting as the “Angry Chef.” I don’t stomp around the dining room, curse at guests, take their plates from them and kick them out the restaurant. But I can’t help that I witness frequent absurdities.
Considering the fact that diners have countless forums to express their opinions regarding their dining experiences (Yelp, Citysearch and OpenTable), why I can I not be afforded an opportunity to share my thoughts with an online community?
The simple fact is: if you don’t like what I’m saying, you simply don’t have to follow me on Twitter.
If some of you actually took the time to read some of my tweets, you will discover that I simply expose people’s dining idiosyncrasies (some more idiotic than others) and eccentric behaviors with a certain level of humor. My tweets address a very small demographic of diners. I can’t help it that their actions impact the dining climate of any given night more than that of a pair of diners who simply eat and who are a pleasure to serve.
Although I appreciate some of the advice many of you gave me regarding taking care of my guests and showing them the proper level of gratitude, my staff and I actually convey these sentiments through our actions each day. I think it would remain in my best business interest to keep listening to feedback of our guests, who incidentally are still continuing to patronize Rosebud.
The pot calling the kettle black
I truly enjoyed the fact that many of you were shocked and appalled that I actually accompanied my thoughts with my actual identity and even a picture. By the way, the “forehead herpes” is actually a birth mark - just wanted to clear that up.
I really am sorry, but I had a very hard time valuing the actual content of your comments because I was too distracted by the coy e-mail aliases and I couldn’t get past the image of some of you verbally assaulting me from the safety of your parents' basement.
How could anyone not appreciate the irony of many of you accusing me of slinging personal attacks on my diners while referring to me as “eyesore, fat boy, fat ass, asshat (my personal favorite), douchebag (multiple times) and arrogant prick?" Although many of you need a great deal of help with basic grammar and sentence structure, I must admit I truly did feel the rage of your tone.
The fact that I willingly revealed my identity confirms that I mean no harm as the "Angry Chef" - your reluctance to reveal yours simply makes your comments meaningless.
Money, money, money
I never gave money or the financial state of Rosebud any consideration before sharing my thoughts. Why does everything have to be assigned a monetary value? Don’t people have the ability to think beyond dollars and cents?
Some of the comments were absolutely ludicrous: I particularly loved the one about the guest “owning” us while he was in the restaurant eating. You would think considering the tumultuous nature of our current economy, people would be excited to occupy their thoughts with something other than money.
Restaurants don’t need everybody's business, nor do they want it. Many restaurateurs work very hard to establish relationships with their guests. Yes, you are guests - not customers.
Restaurateurs don’t want certain folks in their restaurant because of the detrimental effect that they have on the other guests that we actually value and appreciate. The few extra dollars are not worth the anguish difficult diners cause other diners. Some of you difficult guests actually annoy other guests as well the staff.
Moreover, some of you need to realize that when you do patronize a restaurant that you’re not "giving" us anything. In exchange for your money, you are receiving a meal and service - and by the way, the food that you are consuming did come at a cost to us. The profit margin for the average restaurant is razor-thin.
We choose to work in restaurants
Let's put the myth, "I work in a restaurant because I couldn’t do anything else with my life," to rest. Sure, the restaurant industry is a haven for misfits and cast-offs - a fraternity if you will. But, there are many people who choose to work in this industry and immerse themselves into what becomes a lifestyle. I know because I’m one of them.
Sure I’m a misfit, but I was also a misfit when I attended The Citadel and received a degree in literature. The level of commitment and dedication necessary to succeed in this industry is truly daunting. Most of you couldn’t imagine the level of intensity that many restaurant employees are subject to on a daily basis.
What is it like taking a break? We don’t. When’s the last time a server came to your table and informed you that your food wouldn’t be ready for about another fifteen minutes because the kitchen was on a union break?
To truly understand the restaurant industry and its many complexities and microcosms, one must dedicate a serious portion of their life to this cause. Sure, some restaurants are better than others, and some take food more seriously than others, but how can a guest dining in any decent one claim that they know more about food than the restaurant’s employees do?
Do you know more about cars than your mechanic does? We love food too - we enjoy telling you about our specials and we enjoy serving our product with pride.
Restaurant employees represent an extremely diverse demographic. Although this makes for an extremely interesting work culture, the ability to establish a successful level of work chemistry can be very challenging. However, when this chemistry is achieved, the results are remarkable and the impact that it has on your dining experience is infinite.
You know what I would most like to be heard? A gigantic thank you to my staff and all the people who work in this industry and make this whole crazy process inch forward every day.
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I think what we're seeing here is a half-assed attempt at a public apology, only dude's passive-aggressive bullshit kicks in every so often and he reverts back to being a dick.
What kind of delusional, grandiose little world are you living in where you've assigned yourself an alter ego? And a really weak one at that...?
"RAWR!! I'M THE ANGRY CHEF! ME HATE CUSTOMERS! RAWR!" *STOMPSTOMPSTOMP*
"Wait a sec, guys. I didn't mean that. I almost forgot you pay my bills!"
"RAWR! FUCK CUSTOMERS! ME ANGRY CHEF!"
Seriously, dude? Pick a friggin' personality and go with it. If you were as much of a badass, ballsy guy as you make yourself out to be, you wouldn't have written this "response" to begin with. I guarantee Eatocracy didn't approach you. It was probably the other way around because you realized how bad you screwed up and figured you could fix it with an explanation. Surprise – you wrecked that, too.
And I find it funny that you casually mention your philanthropy. Um, and? Should we roll out a parade because you've volunteered? People who truly care about their community and help out usually don't feel the need to boast or brag about it unless they're fishing for a pat on the back.
I especially like how you point out that you're not rude to customers in the restaurant – yet you run to the internet as your alter ego to whine like a little girl when someone/thing irritates you.
And if you were wondering, I'm the one who called you an asshat....ASSHAT.
I am so glad that I had previously chosen to restrain my thoughts and not respond to any other comments except yours, which was indeed the most entertaining, yet clueless...You sir are a fuckin' idiot.
classic
Actually, sweetheart, I'm a chick.
I'm really digging this exchange here, Ronnie. First I ruffle your feathers with the "asshat" comment and now I'm the *only* person you respond to out of everyone who posted?
I'm starting to think you have a little crush on me, Eyester.
(P.S. I'm gonna follow you on Twitter today, if that will help narrow down my identity)
Sounds like you have the crush on Ron. Don't worry everyone is always fascinated when they find someone who can do something they can't. Cooking for example.
Why is the restaurant industry getting so much press? Aren't they just another service industry? Aren't there unhappy workers who deal with their share of arrogant clients?
Bravo!
Quite frankly, I agree with everything Chef Eyester says! He's honest, forward and a "straight shooter." I also appreciate his feedback because it provides people with a better understanding of what people in the food industry actually experience on a day to day basis...and I find this blog objective, not subjective. At the end of the day, he is telling the facts.
And the person who referred to Chef Eyester as the man who has "forehead herpes" must be really upset because they probably have herpes on a place other than their head.
Donna
So...having spent the better part of a few hours of my day reading ALL of this blog and remarks here is a summary:
Diners Who Tick off Chefs–
1. Asking questions- Sadly not all folks can be well versed in cusine of all types therefore they need to ask; more importantly when a dish is named BUT discribed vaguely or the original dish is NOT actually made/named as such...SO chefs/owners/staff...Make it clear.
2. Substitutions- are bothersome yes...for both sides of the table so to speak but sometimes it can truly mess up a kitchen which has prepared for 20 servings of carrots and 20 servings of roast potatoes and mnay diners choose to opt for one or the other.. Why not just leave the unwanted item on your plate and be done with it. If i can not or do not want to eat something I usually say I don't care for a baked potato , thank you....MORE TIMES than not I am asked if I would care for something else..Sometimes I do and sometimes I don't..I imagine I am asked because I said thanks and did NOT ask to substitute it! Kindness does pay off!
3. Celebrations-are important , yes but more times than not the diner does act like it is an entitlement of an acknowlegment from the resturant. This should never be assumed..if something is offered make your appreciation known and the kitchen will be more 'loving' for the next one! If nothing is forthcoming and you would like a torte then quietly ask the server to bring one and put it on your bill. It most likely will NOT show up on it!AND I do not think the staff should have to stop and sing. Your friends and family are there to do that for you!
4. Hours of service- ARE CONFUSING TO ALL. Chefs/owners/staff should all understand that hours of service mean just that. If it says the kitchen closes at a certain time remember what it is like on a Friday at the office and someone comes to you at 4:50 and asks you to do a project from start to finish..NOW...before you close down your PC and head home!! Be tolerant for both sides..Sometimes your late diner is a traveler....AND sometimes the kitchen does not have what you want...compromise folks! AND AGAIN be clear about hours-open 11:00am-3:00pm- Kitchen closes at 2:00–Dinner served from 5:00-11:00 last order accepted 10.00. Pretty simple if ya ask me..(not that anyone is!)
6: Calling to ask questions during busy time–yep, aggravating BUT easy to fix! again it takes understanding on both sides but the bes way to handle the situation is get the name and number of the person, tell them the resturant is happy they callled but are a bit busy and please can WE call you back in a bit when things calm down! AND make sure ya call them back! And as the customer....you do know the resturant may be busy at that time so why call? Chances you will not get an easy going person like me to have the forethought to ask for your number!!
7. Loud diners–This is a touchy one for all sides of the table! While we all enjoy a party we all don't like it when we are not included so be kind to others..If you would not like to be bothered by someone laughing out loud or what ever then make sure you let your host know prior to being seated or when making the reservations that you would prefer an out of the way table! The loud diner is really not there to make you mad, they are just having a good time. Having said that we, as the loud diner should excuse ourselves when we get too loud..Or even ask the servers/other diners if we are being to goofy...And apologize! And then quiet down a bit! There is, once again, always a compromise!
ALL of the REST – put yourselves in the postion of others and modify! I could nitpick about each and every 'gripe' in this blog but would take days!!! Tolerance and patience should fix most problems..And most of all RESPECT for one another..
Things Chefs/Owners/Staff do to tick off customers...
1. The water thing!!! Seems to be the worst thing EVER!!! How about saying "Would you like water? Yes?? Bottled or tap? Easy!! Takes two seconds.
2. Expecting a tip-is understandable but sometimes it is not justified! I have upon occasion been un-attended to by staff because I am a woman, at a table with women and FOR WHATEVER reason waitstaff assume that women do not tip. AND when I notice this lack of interest I do tell them I tip well if service is good...If they make a mistake I let it go...sometimes...but with a laugh I say 'uh oh...there goes your tip!´ That sure gets the staff on their toes! If not, then NO TIP for sure and note made to owner of establishment... having been in the industry for years I sometimes quietly let them know what may be the problem and give a small suggestion on how to rectify the issue!
3. Getting upset at 'campers'- is understandable but unreasonable. There is and can be a common ground. IF we are camping ask them if we plan to stay much longer and let us know why you ask, NICELY! Sometimes we are just catching up, having a meeting or even discussing something tragic so please let us know if we can move to another section of the place or even better, keep the service coming!!! For some diners this is an outting so if there is a time limit put on the table please let the guest know but PLEASE give a solution! (the same goes for malfunctions in the kitchen tho-keep us posted so we don't get angry with you!)
4. Food orders 'messed up'- again, it happens! The kitchen is like any other place and mistakes are made. I understand this as should most but when YOU get MAD at ME for sending back something make sure you do have the right reasons! If the person has ordered a steak well done then make sure you ask them are you sure? not medium perhaps? if you know for a fact the chef will send it that way anyway!! Some folks just like eating shoe leather! Leave them be or try to educate them without being rude! I always order my steaks Blu which is pretty rarer than rare..At a very swish place I got a hunk of meat which was burned on the outside and COLD not cool on the inside. I had three bites...put my fork and knife down on the plate at 5:25 (which is the proper way to lay your untensils down when FINSHED eating) and the waiter, being on his toes, LOL, asked if i was full! I told him no, the meat was burned on the outside and it was what I asked for! I said No, I'm sorry I asked for Blu...Not black and blu. He had no idea I knew what I was talking about and had ordered the meat cooked as such. I now tell ALL from the beginning that if it is over cooked I will be sending it back! Never have had to..Do not think all diners are stupid or pretend to be critics..Some of us just may know more than you and your kitchen!
5. The wine list and check–should be placed on the edge of the table if no one has let on they are 'in charge' and asking who would like to choose the wine...And inform the guest that the list or check is there..Pretty simple once again.."Ladies and gentlemen, I will put the wine list here if someone is interested." AS FOR THE CHECK-i myself always let it be known quietly in private that I will be picking up the check. I do this upon walking to the table or when making reservations, letting the host know to speak to the server about it. If it is a group situation and again no one has 'taken charge' upon delivery of the check you should say, "ladies and gentlemen, I am putting the check here and will come back when you are ready." If only two diners still do that! SIMPLE! No offence to anyone!
6. End of meal malfuctions-–for me, to many to count but aside from the above regarding wine and check i have a few peeves on this myself. I am embarrased by people who are in the trade and do not know manners; people are still eating, do NOT start clearing my plate off the table just because I have finished. This is not a dorm mess hall. If unsure, keep an eye on the plates when you walk by. If things look untouched for several minutes ASK THE ENTIRE table if they are done. If no one pipes up then start to remove the plates. Do not ask if you are 'done with that?' It just sounds rude and unpolished. Please do NOT put the check on the table when A) I am still eating and B) before me asking for it unless you have asked FIRST "will there be anything else? Nothing? Ok I wil be back with the check" simple, easy and respectful to all.
7. Be rude about moving furniture-If it is unsafe tell us so. Not to many folks understand the danger in it nor do the understand that that table which has 6 chairs will actually be used before they leave! If this is such a bother to your establishment let the customer know that you can not accomodate the re-arranged table and once again, offer a solution! KINDLY! Blame it on the law if need be, more than not,YOU will be in the right on this one!
As for this ANGRY CHEF blog. As I have said several times above...tolerance and patience but the most important thing is communication! The main problem is that folks just don't have the education about social behaviour any more and there is only one way to teach it and that is to teach it!! Not to yell about it! I understand the 'alter-ego' side of this blog but once again I say 'put yourself into the shoes of others' and imagine how diners felt when reading this attack! As you and yours felt when reading diners attack on you!!!
BE CLEAR from the start on both sides and dining out will once again be a pleasure! I could go on and on but i am sure they will not print this so...Just needed to respond! FOR BOTH SIDES OF THE TABLE!!
"Some of us just may know more than you and your kitchen!" Tell you what princess. If you don't pretend to know more about cooking than I do , I won't pretend to know more about being a waitress at Hooters than you. Deal?
Donna – If you have spent "the better part of a few hours of my day reading ALL of this blog and remarks" and have the time to type up a summary, you have far too much time on your hands. Get. A. Life. The rest of us have read this as well (in a few minutes or less) and hardly need your poorly-written summarized invective.
Your poor grammar and extensive use of ALL CAPS and exclamation points is a perfect indicator of your subpar level of intelligence. It reads like a letter to the editor written by a delusional paranoid shut-in warning us all of alien abduction.
To wailua chef & Heather
.WOW! Struck a nerve, did I?? First, never ever even been inside a Hooters! Fine dining is more my style, not American trash version of good foods. I am actually a fully certified chef! So, many times I do know a bit more than those who are in the kitchen..not that I think they are slack-offs, just that I know something which they may not.
And Heather! I actually read the article before this one which had more than 1500 remarks and then this one. Get A. Life.. Well, I do have one fortunately but can not walk, drive, cook, go out any more due to medical condition! So sorry that it bothers you I have time to read these things blogs. I in fact, am happy to have the internet and to be able to express my views with someone other than a nurse I see 3 times a day. I sure did not intend on the time I spent reading would have been taken as a complaint! I have a feeling I also hit a few nerves, and not just the bad writing. I was passionate about all of the many remarks I read! so sorry I do have emothions left in me! YES! Anyhow, I was just trying to look at both sides.helping both customer and 'chef'.
Please do have a nice day
Beautiful comeback, Ron. Well done, well said, well played. Good on ya. Keep on rattlin' those pots and pans. ;)
Eyester,
You're a Chef, that's right up there with that other clown's cardiologist, I send my doctor a $30 invoice every time he misses a reservation btw.
What you said in both posts stands. You have nothing to explain nor anything to regret.
Be true to yourself, if we're good, there's always more guests than seats, always has been, always will be.
If I get the chance, the moment I travel to Atlanta I will make rosebud my first stop.
Goodone. Please find your underwear for tomorrow or Rick Sanchez will be taping you from some small Miami T.V. station.
This guy is nothing more than a short-order cook who has delusions of adequacy. Probably a liberal as well.
Isn't it damp down there?
I think the chef's crusade to raise people's consciousness about his pet peeves regarding how he thinks we should behave/eat/and act in his restaurant could be expressed in a less arrogant way. but is ultimately doomed to failure. Why? Because the exceedingly rude guests, aren't likely to listen to anyone, let alone his blog, tweet or CNN.
I find his manner and attitude alienating and some of his objections a nitpicky. Some are justifiable- however I think a less controlling attitude would benefit him greatly.
yes, there's a good way to deal with these problems – it's called communication. Put your phone on some kind of recording that asks customers to call within certain times for reservations, or put a notice in your advertising and web page on your contact page with reservation call times. Put up little cards that request customers to ask the staff to move the chairs if needed.
You don't advertise your communication problems on national web sites and expect it to bring you respect.
@Kate – Chef Eyester has a degree in literature and an erudite writing style. He communicates perfectly well. The only communication problem here is yours – for not recognizing that blog posts coming from a persona named "The Angry Chef" might be, well. ANGRY. Perhaps a dictionary should be among the items on your Christmas wishlist.
Having worked in the restaurant industry for over a decade – everything from casual to nightclubs to fine dining – I am in complete agreement with Chef Eyester. Love his posts! I am also now following him on Twitter. CNN should totally give him his own show.
Right on chef.
I have been a chef for 35+ years in Hotels, clubs, airports and yes my own restaurant and love what you right about. These folks who are offended MUST be the problem children you are talking about. Too bad they do not have the capability to really enjoy a nice meal
You have a comrade in Asheville, NC
"Yes, you are guests – not customers."
Wrong, buddy. When was the last time you had guests come to your house and asked them to pay for their meal?
The restaurant business is just that–a BUSINESS. You're in it to make money. If you p!ss off and demean your customers, they won't be back. Then see if your business can stay afloat.
You're nothing special. Look, in any job where you have to deal with the public, you're going to find your portion of idiots. Heck, EVERYONE'S been an idiot at one time or another.
"[H]ow can a guest dining in any decent [restaurant] claim that they know more about food than the restaurant’s employees do?" Easily. I know plenty of foodies who know infinitely more about food than their waiter.
"Do you know more about cars than your mechanic does?" Actually, I've dealt with some mechanics who knew less about my car than I did. Besides, there are lots of incompetent mechanics out there who may know more about cars than their customers (see–NOT "guests"), but still don't know how to fix them properly, just like there are lots of chefs who don't know how to properly cook hamburger.
"You know what I would most like to be heard? A gigantic thank you to my staff and all the people who work in this industry and make this whole crazy process inch forward every day." Fine. Next time I'll do that instead of leaving a tip!
Chef Eyester..I have been in the restaurant business for 21 years, I hold 2 degrees and have a lot more education than some of my patrons, you are right, I CHOSE this profession because I enjoy it. I will be the first to offer a guest a chance to do my job if they think they can do it better. As for the unruly customers, they are a distraction to those around them, and patrons if you think that you cannot be heard by others, YOU ARE WRONG! So I firmly agree. Thank you for the courage to speak your mind. You have a friend in South Florida, land of angry, unruly, and sometimes ungrateful patrons.
So you consider a customer angry and ungrateful when they call for a reservation at an inconvenient time? That's not real rational.
The next time I'm in Atlanta I am going to make it a point to dine at Rosebud; this chef totally won me over. Bring out your finest!
Bravo Ron!
To agree with the original article...rearranging tables yourselves, just don't do it. It irritates me as a customer because invariably, people move tables into a location that blocks my access to where I need to go, or they crowd over into my space. And for pete's sake, DO NOT place your infant and carrier in the floor in the aisle! People are coming through with huge trays of hot food. Have you no common sense? For your server, when you move tables it does indeed make it difficult for them to get through quickly and efficiently and sometimes darn near impossible to get your plate to you. Restaurants are arranged for the servers and customers to be able to move efficiently. Let the staff move the tables. They know what they are doing.
So ask the customer at the time not to do it, or post signs. Don't expect them to esp that there is a problem with this. Personally, every time I've moved a chair, I always ask and no one has ever had a problem with me doing so, so obviously this isn't a common issue.
I would love to eat at this man's restaurant just for the consideration he gives to his real guests. Caring about how the behavior of self-absorbed, spoiled idiots is affecting the atmosphere and enjoyment of people who just want to enjoy their evening is rarely seen. I've had my experience at restaurants ruined several times not because of the food or the waitstaff or the atmosphere, but by other "guests" who act like they own the place as soon as they walk into a restaurant. Going out to eat at a genuine restaurant is kind of like getting on an airplane; the nicer you are, the more you follow the rules, the better your experience is going to be and the nicer the staff is going to be to you.
Anyone who has a real, genuine problem with the way this man presents himself and how he wants to run his restaurant, well, that's fine. If it keeps you out of the nicer places so the rest of us can enjoy ourselves, great! Maybe all of my favorite restaurants will make blogs like this so you jerks will stick to McDonalds and I can enjoy my food.
Well said!
First of all, kudos to you, your staff and all others within the industry who work hard to create a unique dining experience for those who are open to recognizing and reveling wthin it. Second, a quality dining experience has become a hallmark of milestones within our culture (i.e., when you think of someone proposing marriage, don't favorite restaurants spring to mind as possible locales for the event?) and those milestone celebrations are all characterized by a working partnership between restaurateur and patron. Simply put, in our culture, patrons are guests and are rightly expected to respect the rules of behavior. "Own" the restaurant while eating because you're paying for it? Only if you're paying the mortgage, in the middle of working a shift and currently enjoying your lunch break.
Came off as arrogant and self-serving again tiger. People reacted with such vitriol because you are wrong and you were really nasty to potential customers, hopefully you go out of business soon so your place can be taken by someone who understands customer service. Oh feel free to add whatever punctuation you like using your degree from the citadel lol. Welcome to real life.
I just read this and TheAngryChef's previous post and even after having never working in restaurant myself, I 100% agree with what he has said. Plus I've personally eaten at his restaurant, Rosebud and enjoyed it immensely. My husband and I are avid foodies, we have lived/traveled around the country (and world) and what most of what Chef is common sense, assuming the read has some sense at all. As for people getting upset over the type of water being served, the wine list/bill placement etc. There is actually etiquette for such things, it doesn't mean someone else at the table can pick the wine, just ask for the list. Your hostess/server are not psychic, speak up with questions or concerns. They want to help make your experience a positive one, that is, if you're polite. When I'm in a restaurant and I hear other patrons being rude to wait staff I want to volunteer to spit in their food.
Come on-EVERYONE gripes about the people they deal with on a daily basis that are rude/obnoxious/superior/hateful/entitled/stupid. It's human nature. Anyone who's sending hate mail to this man is not being realistic about things they do themselves.
When I first read this article, I was shocked to know that people responded so rudely and with personal attacks toward the chef. He seemed like a great, intelligent guy, who should never have received such a horrible lash-out. When I went to the original article in question, I wanted to know what I could do to be a better customer, and instead found myself offended as I read it, not even wanting to continue to the end.
I think the main difference here is that when you sign up for tweets from @theangrychef, you know what you're getting. You're getting the sarcastic persona of "here's the things that piss me off" as a means of humor. You know the rude/sarcastic comments are part of it. But when you read the article, thinking you'll get some insight on what annoys a chef and how you can avoid those things, you end up feeling attacked and ridiculed as a customer.
Some things people do without knowing how or why it would be annoying because they've never worked in the restaurant industry. This was an opportunity to enlighten people and make them better customers, but instead everyone was lambasted. We could have gained valuable & insightful information, but the rude & sarcastic delivery ruined it and made the chef seem like some horrible, arrogant jerk (which, this article shows, is not true. It's just the angry chef persona). It was just a miss. Had the article started with this intro, explained "theangrychef" twitter account, and then explained this would be done in angrychef style...it would have been different. Everyone just felt attacked & ridiculed.
Let's be honest here. Anyone who has worked in customer service understands exactly what is going on here. The majority of people who one deals with are pleasant and wonderful. However, there are some jackasses who make life hell. The chef is just venting about those few people. So what? Anyone who has ever held a job has done the same.
Sorry to say it, commenters, but the man is right. If you don't like it, don't go to his place of business. Simple!
Kudos to you chef! Most people have no idea what this biz is about except for thinking they can treat workers like crap. Thanks for your posts and keep on doing what you do. I've been doin the chefs gig for 30 plus years, Yes I am a misfit but my kids all got to go to college. I love the work!
Yes Chef. Yes, you are a giant ASSHAT. Wake up.
Maybe I'm crazy, but just about everything you said made absolute sense. Point #6 has some holes (if I only have time to reserve between 12:45 and 1:30 PM, well that's when you're getting the call), but otherwise everything else is a perfectly reasonable commentary on how patrons treat their dining experience. Is it really that ridiculous to be asked to show up somewhere on time? Or not move stuff around that isn't yours? Or generally be considerate, regardless of whether or not you paid for the food and service? I've never worked in a restaurant, but I can say that the outlandish and hurtful vitriol that was left in the comments section was far more shocking than the "Angry Chef" piece itself.
Chef Eyester comes across as being a bit of a forum troll. His tone seems too deliberate in an attempt to provoke the reader. I fear this is another case of "any kind of publicity is good publicity". It worked for him because he got a lot of feedback and some spotlight attention. I suppose this could help his business.
It is sad that many people fell into his trap and responded. The old saying "dont feed the forum troll" needed to be exercised in this case.
seems you fell prey....
Good grief! Yeah, I agree everyone should be polite & courteous. But please don't think you'd be saving my life if I were to visit your restaurant. I would just be there to eat. I don't have to give you my heartfelt gratitude. I've had open heart surgery. I think my cardiologist needs that more than a chef.
I think I posted on the last piece but I'm not sure, so I'll say it again: you're right! I've never even worked in the food industry, but I couldn't agree more.
I commented in the first article on cnn.com, saying with that attitude he should be grateful to still have customers in this economy. I started to read this new article but gave up after the first paragraph or two.....I still say....he's lucky to have customers.... I think we all need to learn a lesson over the past few days from everyones response to this guy, the guy from Kentucky, etc.
I do totally so agree that many of the comments on these forums are just ignorance...but many of them are not. And I'm not hiding from anyone. Personally I think all profiles should be visible. Personally I think all e-mails should be searchable in all e-mail correspondence, but....that would bring up problems because of e-mail spoofing....One day though...one day.
Nobody likes a jackass. That's all that really needs to be said, right?
Of course the angry chef person should have a say ... just like everyone else. And, in doing so, be subject to any backlash that may result.
I don't know you, didn't insult you, and am more than aware that there are obnoxious people that frequent restaurants. That doesn't make the angry chef rant any less rude, disrespectful, or annoying.
Yes ... you have a right to rant. But don't be surprised when people fling your poop back in your face. I mean ... seriously.
Incidentally, I do use an alias online. Surprise. But it's not because I fear you. It's because there are tons of nutbags online. You seem reasonably intelligent, but maybe not so smart. :D
LOVE the comments, Chef! Anyone who gets all angry about them has likely never put significant time into the food service industry. (Likely being the operative word of the sentence.) I can't tell you how many times I've been called names, berated, touched inappropriately, yelled at, blamed, oogled, sexually harassed, bribed, threatened, and treated generally inferior and stupid by people I HAD to be nice to.
I agree. I would hope that people who are reading the article realize that if you are a decent customer with basic social skills and manners, it's not about you!
This essay too is one non-sequitur after another. Being charitable doesn't mean you're not burnt out, and allowing yourself to be so distracted by customer behavior as to Tweet about it / blog about it means you're burnt out. Being a great chef doesn't make you impervious to burnout. Cook all you want, and be great at it, but don't kid yourself into thinking that this is the best career for you. There are lots of talented people who are good at something, but simply not suited to do it professionally. That's not the fault of your "guests".
Finally, it is an insult to our intelligence to assert that margins in the restaurant business are "razor thin". Yours doesn't sound like a high-volume establishment. Anyone who has ever dealt with foodservice from a management or ownership standpoint knows you pretty much start menu pricing by multiplying the cost of goods by 300% (that means a dish that costs $4 in ingredients should sell for at least $12). That's a pretty big razor.
Undoubtedly, the need of the parvenu to feel better than everyone else will secure a steady stream of sycophants into the shrine you've constructed to your (remarkably fragile) ego...that you will be profitable and successful isn't in question; that you will continue to be miserable doing it isn't in question either. To thine own self, be true.
Wow, so many big words in your rant. Good job. Now shut up.
this is what Chef Ramsey implies when he says...'YOU DONKEY...!!!'
for the above poster..FYI
*MY* rant? I wasn't the guy who admitted to dedicating hours of his working life complaining about the people, in bitter and bombastic terms, who paid his salary. That was Mr. Eyester...you have us confused.
The arguments regarding profit margins are fallacious in so many ways. If the customers are so terrible and there's so little money in it and the frustration level is (evidently) so high, why bother? It doesn't add up. Madness. Tell you what, make it easier on everyone and find a new vocation. I hear that landscaping can be very soothing – grass hardly ever complains about being cut. Or farm labor – watermelons and corn absolutely love being harvested.
The fact is that a good businessperson manages costs, no matter what they're selling. Restaurants are not at a significant disadvantage relative to any other establishment, but they don't manage themselves. If you need to be more profitable, charge more. Especially in fine dining, where "value" hardly enters the equation at all (unless the food and service are well below expectations, in which case you've already lost the battle). Fine dining patrons aren't going to stop showing up because an $18 chop is suddenly $22, or because a glass of tea goes from $1.50 to $2.25, because they didn't show up to save money – they showed up to have a great dining experience. I'm saying it's impossible to deliver a great dining experience, consistently, if you harbor the kinds of feelings and attitudes towards customers that Eyester not only exhorts, but obviously fosters within his team. Appalling.
Gordon Fing Ramsay, You don't realize it seems, that you forgot to add – rent, taxes, electricity, gas, water, salaries, laundry, initial investments, the aforementioned free thanksgiving dinner and other charity work(it's amazing how many charitable events I found myself doing at each and every restaurant I worked at), flowers, equipment maintenance, regular china replacements, dish washing machine rent and maintenance, and cleaning supplies.
We do try to maintain a 30% food cost at or less(cost of actual ingredients divided by the price of the dish) at American restaurant, but that's because the rest of the costs amount to about 55%. Also when there is a downturn in business or you have to close(snow days and such) all those costs keep on adding up, even if we don't sell one dish.
You are a dumb ass, I here a 15000.00 car only cost 5000.00to make so where is all the profit?. Do you think we get free food,rent labor,taxes out the ass,etc.,etc for free? Belive me we pay your share to, so we must really love what we do. Restaurants don't make what you think no matter hoe busy they may seem. Get a clue!!!
Quite the foodservice businessman Gordon Fing Ramsey said;
"Anyone who has ever dealt with foodservice from a management or ownership standpoint knows you pretty much start menu pricing by multiplying the cost of goods by 300% (that means a dish that costs $4 in ingredients should sell for at least $12). That's a pretty big razor."
Gordon Fing Ramsey babe, maybe that's why all your restaurants are going broke.
You stopped paying the rent, the electric, the gas, the payroll, the liquor distributors, the liability, health, workman's comp insurance, the 12 different taxes, fees, and licenses, the cleaning crew, the accountant, the linen company, and all the other incidental bills that come in ten times a week.
300% mark up? That barely covers my cocaine habit...moron.
Thank you, your staff, and other chefs and their staffs (staves?) for what you do. I love to go to restaurants where the food is great and the service matches.
As a person in the restaurant industry for 31 years I find the Chef's comments a breath of fresh air and hit the nail on the head. In fact, I'm quite sure he restrained himself several times when he could have gone ballistic.
If CNN were wise, they would hire Chef Ron right off the bat and figure out later how you could put him into your line up.
He speaks truth, he speaks wisdom and with a literary tongue that is rare in this business of misfits and miscreants who serve us food daily.
1) The only thing I fear is that your response here offers too much validation to those who left the cruel, inane, or idiotic comments you reference.
2) Keep doing what you're doing; it's brilliant.
I don't live in GA and I have not eaten at Rosebud, but I have been around some of the diners you are talking about and they do disturb more than the staff! I loved what you wrote and how you wrote it. I hope your restaurant continues to draw good guests!
Hey, we all witness frequent absurdities on the job. You just have the balls to vent about it in a public forum. I'm jealous. Still patronizing my favorite Rosebud, and still waiting for the Angry Chef theme dinner. Hot tamales anyone?
...Hear-Hear...!!!
Cheers Chef! Left the first article on the table in the waiting area in my restaurant, wouldn't believe some of the responses and apologies. Sometimes the only the way to get through to people is to be blunt.
Good response article. I have however, had waitresses come to my table a few times (long time ago, though) and tell me they were taking a break and I would be taken care of by someone else. Which sometimes did and sometimes didn't happen. Other than that... Yeah, it's all in who's attitude it is that's causing an issue.
My girlfriends and I have been to Rosebud for brunch several times this year. We love the food so much that we decided to make a Rosebud brunch a monthly event. We had a brunch reservation for 10 this weekend. But after we all read the 5@5 article, we decided to give another restaurant our business.
Kimberly, So you love the food so much but decided that because the chef does not like rude or inconsiderate people/diners you would go elsewhere. I guess if you realized you are one of those people and can't or don't want to change, that is probably the best option. If I lived in the area I would love to patronize an establishment where people are real and expect the same respect they give and most of all have great food. But that's just me. Have fun at IHOP.
P.S. They talk about your rude behavior there too, just not online (mostly).
That is a dumb reason to change something that you enjoyed so much.
I know the feeling. I think this man is mean-spirited and would not give him my business either. Sometimes someone's attitude can ruin things for you.
Enjoy! Same Chef, different name, address, menu.
Here's the thing, Chef Eyester. You saw how upset people got by the tone of your comments, and they were very vocal about how insulted they felt.
I can understand wanting to respond, but here are some of the things you chose to respond with:
"The simple fact is: if you don’t like what I’m saying, you simply don’t have to follow me on Twitter."
"I really am sorry, but I had a very hard time valuing the actual content of your comments because I was too distracted by the coy e-mail aliases and I couldn’t get past the image of some of you verbally assaulting me from the safety of your parents' basement."
"Restaurants don’t need everybody's business, nor do they want it."
Now argue as you like that I've taken those quotes out of context, but they show the overall tone you're writing with. It may not have been intended that way, but it sounds arrogant and defensive.
Do customers have forums to complain? Of course, just like just about any job has forums which they complain about their customers on. The difference is that on THIS blog, you aren't talking to mostly colleagues, you are talking to potential customers.
You are complaining about your customers TO your customers. That's the worst marketing strategy in history.
Complaining to those who understand and sympathize is fine, and being the Angry Chef of twitter, fine too. But when dealing with people who, you insist in your own comments, can't possibly understand what you're going through because they haven't dedicated their lives to the food industry, wouldn't it be prudent to edit your words so that it doesn't sound like you're insulting people who may at some point want to give you business? Wouldn't it be better not to sound as if they are a burden to you?
The original article wasn't about drumming up customers, err, guests ,for the business. Fairly certain that wasn't his 'motive', but more along the lines of the fascination with an industry by outside societal drama seekers. Very easy to be on one side of the fence and expect certain levels of an experience to whisk patrons away to some forgotten land, but this industry is very trying on all levels, with those 'razor thin margins' and long hours for very meager wages.
For all those carrer changers, young culinarians out of high school, and those even committed to the indutsy, the retention rate, turnover and burnout far exceed any other industries, bar-none. I love my job as a chef, and am very service oriented, but not all accomadations can be met, espescially when laying your soul on a plate to be judged by unappreciative people who feel they have been slighted by some little slip up or mistake.
Your exactly the type of person Angry Chef writes about, but I can almost guarantee if you came into his place or mine announced, with reasonable expectations, and acted like a civil person, that we will do everything in our power to make a memorable experience for yourself and your guests. But sometimes when things fall apart, as they do, self-reflection and humility goes a long way, and maybe you need to check that at the door, or order more take-out and enjoy your utopian ego by candlelight as unicorns prance around and the harp angels are strumming.
I'm puzzled as to how you can get what kind of customer I'd be in a restaurant from my comments on the tactfulness of his comments here. I know, everyone says this, but I'm a pretty easy-going customer at a restaurant. I treat the staff with respect... and I expect that same respect to be shown to me as a paying customer, just as I would any place of business.
Being told that crossing these imaginary lines that are drawn by the chef will earn me derision puts me off as a customer. If you read his first post here, he complains about people calling to make reservations at times he deems inconvenient. That's something that's unreasonable to expect the customer to know. What may be a good time for him may be very busy for someone else and vice versa. As a consumer, I want to enjoy my dining experience, not worry at every turn that some little faux pas will make the chef angry. Customers might not want to visit a restaurant simply for that reason. Which is why I pointed out that, at seeing how upset he made people who might possibly buy food from him, he perhaps should have addressed their comment with more tact. That's all.
Can I bring my dawg?
Welp...you seem to have answered your own question in the first line...'your puzzled'. Has it ever dawned on you that tones are a 2-way street. You can't look at yourself from another perspective, yet you cast judgment from a stance that your perspective is the correct one.
That's where this divide begins and ends. As in most debates/disputes, they never move forward because we are unable to look at ourselves, right or wrong from others comments, or even from an unbiased stance of emotion.
If I challenged yourself on a personal level, as you have depicted in your OP in regard to how the blog made you feel, and than make a statement that you would be compelled to feel unwelcome in an establishment or any service related business because someone may be put out for whatever reason, and thus create an uncomfortable feeling for yourself, that's on you, not the people who are trying to provide said service.
Reality is that most if not all service industries have complex issues that create enviroments that aren't always condusive to the worker, and can be lost in translation to someone who wants more than what is or can be offered.
I'm sure your a great person, and we would be able to enjoy a cup of coffee, or tea on behalf, and a stimulating conversation, but i'm not sure about, knowing that i'm a chef and you genuinlly liking me that you wouldn't come away from this meeting based on the tone and comments you have represented, and that is the divide we need to bridge.
All you need to do is look at the state of politics to understand these concepts of what I speak.
I admit, Chef-E, you've boggled my brain. I have no idea what you're trying to tell me. I am doing my best to sound reasonable. Perhaps I am not doing a good job of explaining myself (And I'm not at all sure how this is supposed to relate to politics). Here's an example of what I am trying to convey:
Let's say I am a highly regarded potter. My pottery is very, very good and I've done the museum circuit. Even though you are not a potter, you are someone who loves pottery of all kinds, buys a lot of it and has joined a forum to talk about pottery.
I join the forum, and make a post wherein I mention who I am and where you can buy my pots.. Then I tell you that even though you are too dumb to know how hard being a potter is since you are only a chef, here's a list of thing that irritate me when someone comes into my shop. Try not to do any of them.
Now, as someone who buys a lot of pottery, I've really insulted you. Are you going to praise me for it and go straight to my store to buy my pots?
No, of course not. And I would never expect that.
Therein lies my point. With any business, ANY business, even if you aren't directly soliciting business from someone, if you know you are addressing people who may be customers, you don't want to alienate them.
I'm willing to bet he didn't know people were going to take such offense at his first post, which is completely understandable. Also understandable is feeling offended by the unnecessarily mean things people were saying. However, once he saw how upset and offended people were by the original post and he decided to make a reply, he should have exercised more discretion. He could have made a fantastic reply and really made people regret their snap decisions of him. Instead, he chose to make a sort of "who cares what you think, I don't need you" post.
Perhaps I should be wording my posts more carefully, and I'm not always the most tactful, nice person. I admit that. But I'm also just making comments on a blog. I am not addressing potential customers, I am not here as an expert. I can be stupid because I'm just an anonymous person no one cares about. If he's actually going to take offense at my comments and the comments of others like me, then he should understand WHY we commented in the fashion we did. And his tone in addressing us was a big reason why most people reacted so harshly.
I understand the business practice of making the customer happy, and not alienating them, but some very successful business's thrive on the schtick that they are in control and take it or leave it. Low tolerance is the commodity of these establishments. Just to name a few and give you some examples...Gino's Philly Cheesesteak, Carnegie Deli, Primante Bro's, and i'm sure every major city has there 'joint' that it's 'there way or the highway'...Soup Nazi anyone.
I feel this was best represented and left an indeligble image in my mind of the SNL skit with John Belusi and Dan Akroyd when they were selling, "Cheezburgas, Cheezburgas, no Hamburgaz...Coke NO Pepsi". Let that concept wash over you for a second. Even at 10 years old, although I had no perspective at that time, rings so true in a lot of ways. Not personally for me, for I accomadate to the best of my ability, but I know that i am not going in there and expecting a hamburger.
Funny thing is about these places is that they have lines out the door. In some twisted way, people like to be told to sit down and shut-up. I can appreceiate that you can be your own respectable individual and make that choice, but for others, they are fine with the choices that are made for them.
I'm fairly certain Chef Ron's business if not maintaining but is growing it's bottome line, to the delight of it's investors, but lets not pigeon-hole him for being himself and also being a voice for all those who feel this way. And in today's overworked, do more with less society, all working industries have their stresses and it's up to the individuals on the front lines and the upper and middle management to absorb the stresses that get brought into business from outside sources. But at some point people crack...just look at the balistic rampage of the Flight attendant pulling the slide out and jumping out with 2 beers in hand...perfect symbolism IMO.
One more note I was going to make...I'm sure Chef Ron was approached by CNN about having the permission to extoll to 'Their' readership about discussing his views. So if there is any issues to be taken, it should lie with CNN. The television have always capitilized on the realities of the common man, more so recently with the explosion of blogs and reality based series for entertainment value. One of the newest on network TV was based off another twitter feed called, The Sh*it my Dad Says, and this is on primetime Tv. So tell me that we havn't arrived at a point where vitriol is king of the day, and i'm sure that show has rubbed many people a certain way, but in the end we all have a dad or someone else important in our life that we can identify with in that regard, but unconditional love is still an applied principle.
Well it looks like you're going to staunchly (if not in a strange, rambling manner) stick to one point of view no matter what anyone says. And that's fine, but I'll end it here.
If chef Eyester cares what the people here think (which he seems to, given his reply), he'll read the comments and understand. If not, that's up to him. Perhaps his strategy will work, and perhaps not. That will be up to his customers, I suppose.
well said.
I meant that I liked Evil Grin's comment. Complain to your buddies and on twitter – not on a blog that is posted on CNN.
Why are you reading it then...oh', go to my first paragraph, 2-3rd sentence about our need for the drama...you are a drama-mama,...just own it!!!
...and if you respond, and havn't moved on...point validated.
Everyone on here is missing the point. The point of this blog is to hopefully make the idiotic customers realize that their business is not needed. Trust me, after working five years in the restaurant business, you get at least one a night in most restaurants. Just think about the odds there. You as a customer may not experience witnessing these people, but the whole staff does, and it definitely irritates the crap out of them to be treated like they are slaves to the customer cracking the whip. You do get degraded by people in this business, it happens on a nightly basis. He is just trying to make the few people out there realize that their attitude is not appreciated and would rather not have to deal with you if you're just going to complain about everything that comes out of the kitchen. The last restaurant that I worked at had REGULAR customers that would come in and complain about how horrible our restaurant was, and yet they kept coming back. Restaurants will always have a following, and obviously this guy has the loyal customer base that he can depend on and doesn't have to worry about losing business due to writing a blog. I commend him for his ability to take a stand against unruly people, because let's be honest, this world is full of idiots. The next time you decide to take a jab at someone, take time to sit back and actually have a clear thought come out, not just quote the author for half of the response and then criticize him for being pompous. Of course he's being a little too forward, but that's what this blog is meant to be, it's called "The Angry Chef," not "The Customer is ALWAYS right and we can never offend them, even when it's a blog on the internet."
Lesbo, Lesbo,Muffcabbage Eater. Must be a Veggie giving head.
Evil Grin:2 , Chef E: 0
this coming from the dolt who posted that super-great video....yawn
Glad you liked it. Hope it didn't swell your pants too much.
Well said, Chef Ron! Looking forward to Sunday - the delicious brunch, the fabulous service, the fantastic mimosa, the good company AND some hilarious Tweets. :-)
Am I the only one the sees this as an "I'm really sorry, but I'm right"? No, it isn't an alter ego, it is who you are. Just own it... like you try to make us believe that you do. The response just proves it even more than the original article. There a lot of people that mean well with their community service, but can still be major complainers. Almost all jobs are customer service oriented in some way, but no one complains about their jobs more than restaurant workers. It really is tiresome. If you love what you do, then talk about that. There is enough negativity in the world. Also, complaining about sentence structure for comments made for online articles is just Bloggish for "I have no other comeback".
"What, what, in the butt."
YouTube it.
Jdizzle – that is hilarious! Butt, I have to wonder, how did you happen upon this opus of rap magnificence?
Saw it on Tosh.0, Comedy Central. Apparently he was a flight attendant. Surprise!
Chef, you need to go to California re: breaks. On one trip there we had our server stop by and say so and so would be taking over because he had to take his break. Yes, I'm serious!
Thank you for a good, well constructed essay. Your degree in literature shows.
I think the main thing lacking is simply good manners. People seem to have lost sight of how to conduct themselves with decency and manners. For my part I try to be cheerful and considerate even when staff (for instance a server) forgets something. We loose that which makes civilization civilized when we become rude, self involved, and needlessly demanding. It's OK to be pleasant and nice! (Bet that will get ridicule from the bullies out there....)
Wish I could dine at your restaurant but I know I live way too far away. Keep up the good work and perceptive observations!
I'd hit that. In fact, I think I have...
Good call. Gotta spread the love to the guys on this blog, too.
Short's on the ground,Short's on the ground,Richard be walkin' around with his Short's on the ground!
He's a funny man...I like him.
This was an excellent article.I find it so hard to believe that there are so many shallow hurtful people out there who couldn't see through your "tongue in cheek" persaona.I actually enjoyed it.I also find it so sad that in this day and age of everyone crying acceptance od this type person or another, that ANYONE would say anything about your birthmark.Are they such a perfect model of humanity without anything marking them as unique-are they clones of perfectionor what. I have never met you,but I have eaten at Rosebud on two occasions in the past 2 weeks and I find your food to be excellant,the service right on point,and your staff friendly and obviously all working toward the common good,making the customers experience one they will remember and want to return, with friends.In fact, the last time We were there,I overheard one young lady sitting near us tell her friend that she was glad they came there,and her friend responded they would come back often.So Ron my hat is off to you, sir, in adding humor to eatocracy and for those who can't see it, who believe everything at face value,unable to beyond,go back to Burger king,
I don't know the chef and I have never eaten at the restaurant, but I would love to! I worked as a server for 14 years and it was a very stressful, fast paced and great job. I love the tongue in cheek tweets and commentary. I see a lot of criticism, but have any of you ever had a preacher shake a prepackaged plain bread stick cracker at you and tell you he wants sesame ones. "They're just like this except they say SES – A – ME." Ever been mocked by a customer because you were working through a painful bout TMJ and had difficulty speaking? Had a customer cover their extra well done steak (practically crunchy) with ketchup and then send it back to the kitchen because it wasn't done enough?
But for every pain in the neck customer, you have twenty who are great. It's rewarding to see the perfect plate be served and appreciated. I can't name a single profession where nobody ever blows off steam or makes light of the oddities. It's humor and the best humor is based on real life. People don't become chefs because they hate people; they become chefs because they love it.
Customers, don't be asshats! The restaurant staff works their rear off!
I LOVE rosebud that place is so good and I go whenever I get an excuse. The stuff he said didn't offend me because he wasn't talking about me. I used to be a server so I know to treat my servers right so that I can have a good dining experience. If you are offended you are probably one of the asses he is referring
I had brunch last Sunday and Rosebud was packed! Service was spot on and so was the food. hmm...wonder if the people who are so bent out of shape by this are the difficult diners....
Ron Eyester is one of the best chefs in Atlanta...I can assure you that his previous comments did not hurt his business. We've all been to dinner with people that are just rude and I'm sometimes embarrassed to be sitting at the same table as some folks. Chef Eyester just calls these type of people out and I personally think it's hilarious. He's one of my favorite to follow on twitter and his food and restaurant speaks for itsself. You people need to get a sense of humor.
Good for you "Angry Chef", you said everything I wish I could say. The point is people should know how to act when they are in a restaurant. I enjoyed the one about people calling in the middle of the lunch rush to ask about stupid stuff. Call when it's slow, 3pm to 5pm. I have an idea for Eatocracy.com, how about doing a piece on how to act in a restaurant period. I would be more than happy to help out, I have worked in this industry for 20 years and own a restaurant and a catering company.
Obviously this "chef" has seen a downturn in his business because of his "smartass" attitude and now wants to apologize and try to explain his "answers". What a "LOSER"!
I know Rosebud. I live close by. I know the chef. I know the manager. Downturn in sales? "Obviously?" You're factually incorrect. Don't try to infer motive behind what is said. You don't know.
Seconding what Curt said. You have no idea what you are talking about.
I've been in the restaurant business for 40 years and I have never heard anyone speak [write] about this industry with such passion and honesty. Chef Eyester is telling it like it REALLY IS behind the scenes. Would I have loved to work for such a person.!!
"Why" are we "overusing" quotation marks? Do you "think" that makes your "point" somehow more "valid"? All it "does" is make us picture a "person" overusing "air quotes", and then we "laugh at you".
Haha. Took the words "out of my mouth". :)
LMAO! Too funny!
your name must go along with your attitude, because that was a "Dick" comment. You obviously did not read between the lines in this article, and have no appreciation for hard work. By the way, how is living in your parents' basement going?
I acually want to make the trip up there just to eat at his place. That passion makes some good food. So I think he's actually increased his business with the article. And maybe he got some aggrivating customers to be a little more courteous.
To all of you that don't know Ron personally yet feel free to throw attacks at him, what goes around comes around. Ron has a larger than life personality and NO ONE throws a party like he does. He is a genius in the kitchen and genuinely supports his trade without getting affected with his success like many of his peers. He's a funny and sarcastic guy and he makes a lot of people laugh.
Ron – your the balls and don't let these fuck-wads change anything about you. And what you said about the diners is true and funny. Some people are so full of themselves and we all see the absurdity. You just happened to notice it and make a joke out of it. Bill Maher makes a pretty good existence calling out the nonsense that exists in the world. Your original blog was just that to me.
It's "hard" to take a "comment" rife with "excessive" quotation marks "seriously."
"Forehead Herpes". ROFLMAO
I didn't really get involved in that thread really. I'm not a mean guy. Plus, I like to vent about stupid customers, too. When you work with people and their money (bank), you meet some pretty moronic/crazy people. You think people are picky with food? Try their money.
"Forehead herpes?" Was that you? Really, now?
Nope, just thought it was funny.
Chef Eyesore needs to have a hot cup of Shaddup and be thankful he has a job. Not an easy feat in this day and age.
Since you haven't noticed the obivious, Chef Eyester not only has a job, it's one of his own making - and he *employs* other people. If you bothered to actually look at the truth, Mr. Smarmy Alias Commenter, you'd also note that he's building another business that will employ even *more* people.
I've done the UIC shuffle myself thanks to layoffs in the auto industry, but I stopped feeling sorry for myself about week 2, got off my ass and found another job. The jobs are out there if you want them, but you have to be willing to do the work to a) find, b) get, and c) keep them. The world owes you nothing, and the sooner you get past your breathless sense of entitlement, the better your life will be.
Meanwhile, throwing your sour grapes at a man who busts his own ass to do something he loves doing - and employ others who love their work, and provide a fine service to their customers - is really reaching far from the truth.
I'm entitled to everything. I don't have to keep a job. My Government (unlike other countries) will pay me to sit on my ass and support 132,342,346,347 kids I can't afford to have, but did anyway. Just borrow the money from China.
very well written and witty to boot chef. you have a friend and colleague here in nashville.
I own a "service" business that has been reviewed numerous times on Yelp, CitySearch and Yahoo.
I completely agree with everything that Chef Eyster has written.
These "reviewers" forget that we are all human beings and that everyone has bad days, weeks or months.
Unfortunately whether you are serving food or fixing something for someone they think that you are not entitled to that and so you get reviewed and a rating for that moment.
Are you there for the soup or juice nazi or are you there for the soup or juice?
If you're there for the juice, then shut the &@$* up and get your juice and get out and enjoy it.
And that's right, food and parts to fix things cost money. And not only do they cost money but they also cost us time to go and purchase those thing (which also requires gasoline).
People don't own us.. And it is completely pompous for someone to think so.
As it is for them to be able to write reviews with the intention of damaging someone's livelyhood and to do so with impunity.
It would be interesting to see how all of these yelpers would feel they couldn't get anything fixed or have a restaurant serve them, because some one gave them a bad review for the slightest infringement or for having a bad day.
He sounds EXTREMELY ungrateful for his customers, like they are a burden. I dont know why people go to his restaurant.
You see...I don't get that impression at all. I encounter many more boorish diners when in restaurants than I do restaurant employees. And I now WANT to visit his restaurant!