Restaurants, Kitchens and Bars... Oh my!Many years ago, I went out with a chef. Kitchens are merely vice dens with food. You couldn't move for people bonking and snorting coke in the store room. And the things they did with the food...
My personal vice was chocolate mousse - I remember it being very calming in all the chaos around me. I think they put things in it.
Tell us your stories of working in kitchens, bars and the rest of the nightmare that is the catering trade.
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chthonic, Fri 21 Jul 2006, 9:58)
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Indian Restaurant JobIn the late eighties I was working in a bar in Worcester Park. There was a curry house next door, who after losing their own bar man, asked me to help them out for a couple of weeks.
Previously I had been a regular at the restaurant, but after working there, what an eye opener. Standard operating procedures I observed included:
* Any unfinished customer drinks were sieved and then topped up for the next customer (even shorts).
* Helping yourself to customers' meals (with your fingers) before they went out was normal.
* Gobbing in rude customers' food was compulsory.
One night we ran out of tonic water, so I went down the road and borrowed a crate off another curry house. When I got back, the owner made me take it back because the people who owned the other restaurant were "born of low merchant class" (??).
After two weeks, when the manager called me a "bloody bastard" for combing my hair behind the bar (I had a stunning hoddle / waddle mullet perm at the time), I walked out. That Friday I went in, ordered two poppadums and drank a large quantity of bottled lowenbrau (opened at the table) before writing off the khazi with a tidy attack of diahorrea and a power chuck. Sweet revenge.
(, Mon 24 Jul 2006, 5:39, Reply)
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