|By Chefmanny (Chefmanny) on Tuesday, September 14, 2004 - 01:41 pm: Edit|
I remember once, we had this server that was a money grubber, so one day we put this quarter in the fryer oh.......for about an hour then we pulled it out, dried it and placed it under the heat lamp!!!!
Sure enough, our buddy came back to pick up his order; and the scream was heard on the other side of town, there was a second of silence in the place and then hysterical laughter!!!!
I think the guy had an indentation on his finger of the eagle and GW, like in Raiders of the lost Ark!!!
|By Snuffaluff (Snuffaluff) on Tuesday, September 14, 2004 - 02:24 pm: Edit|
lmao... that reminds me of this time we did the same thing to the fella when I worked at the Paintball field. We used an army trailer for our headquarters and used a jet heater for warmth. One day this guy stuck a quarter infront of the heater w/ a pair of needle nose plyers. The quarter was glowing red when he set it on the floor. In walks the... well... I can't think of a good way to put it. This guy was about as smart as a box of rocks. Anyways, he bends down to pick up the quarter and needless to say, burns the crap outta his hand, and tosses the quarter up into the air. It lands right at his feet again so guess what this brainiac did? That's right, he tried to pick it up again... not even 10seconds after the first attempt. Burn! Double Burn!! We musta laughed for 10min. Heck, I'm laughing right now
|By Chefgibz0 (Chefgibz0) on Tuesday, September 14, 2004 - 02:32 pm: Edit|
It has to be the hot plate for me. You all know how servers are down right a##ho@@s at times and especially in the rush, just know how to grate under your skin. Well this one server was no exception, he was a male chicken all night long, so finally I put a Buffalo China dish in the conv. oven for about 1/2 an hour, then as I was plating his meal rested the rim of the dish over the edge of the grill then turned it so he would grab the hot side.......needless to say he was cordial ever since.
One that I played on a dishwasher was a two slammer in one night. This kid I just loved to mess with. It was prolly his second week and he was just a fun kid to work with, but no common sence. So it was a busy Sat. night in the middle of the rush I had him in between salads and dishes....he was running...then I got evil......I yelled out to him, like I really needed it (or would use it for that fact) yo, kid, I need the liquid smoke...it is right next to the liquid steam.........so what is he lookin for...the liquid steam. So then after that we had a few guests that wanted pittsburg steaks.....slap on the cast iron.....let it heat up....tell the kid, sorry bout burnin it guy...but I need you to clean this til it shines like the stainless tables. Fourty five minutes latter, I am out back smokin and the kid walks up to me, a pitifull look on his face, "man, I tried, it just won't come clean, what did you do to it".............man, I never laughed so hard and felt so bad at the same time... poor kid.
Manny, I could keep going. Got a whole book of stuff that I have done or seen happen in this business.
|By Chefmanny (Chefmanny) on Tuesday, September 14, 2004 - 07:54 pm: Edit|
Keep them coming!!...I love the hot plate thing....after which you say...Oh gee sorry, was that hot!!!!
|By Chefgibz0 (Chefgibz0) on Tuesday, September 14, 2004 - 08:42 pm: Edit|
Then there was this other server. He was an o.k. sort a guy. Same restaurant, I guess we just messed around there alot. Well he always wear really tight polyester pants. Well ya take 2 large non-bendy straws, put 'em together and with a frilled tooth pick ya got a nice blow gun. Now dip that pick in some tabasco and ya got a poisin dart. Well he bent over and my Chef grabs the gun, blows as hard as he could and nails the guy right in the back side. Man he jumped. everybody was rolling. The best part was he was itchin his a$$ all night long.
|By Cvincolorado (Cvincolorado) on Tuesday, September 14, 2004 - 11:58 pm: Edit|
We had a line cook a few years back. He was a young kid that thought he knew it all, and was kind of a pain in the butt. One day when he was cleaning the grill the owner told him we needed some carbolic acid to really get it clean. He asked why we didn't have any and we agreed to order some. The next day a pour bottle was filled with colored water and labeled extremely dangerous. The owner gave him a big lecture on the dangers of carbolic acid and proceeded to wear oven mitts when carrying it around. The kid would walk around holding this bottle way out in front of him wearing the oven mitts. We told him we had to keep it in the walk-in since the temperature on the line would make it explode. A few days later the kid comes up to me, pale white with a terrified look on his face. He brings me into the walk-in and the bottle is laying open on the floor. We all played along and started freaking out. We started to have him call poison control and then couldn't keep from bustin out laughing.
|By Snuffaluff (Snuffaluff) on Wednesday, September 15, 2004 - 10:46 am: Edit|
lol... great stuff fellas... clean a iron skillet! marvelous!!
|By George (George) on Wednesday, September 15, 2004 - 12:37 pm: Edit|
When I was in banquets at the Waldorf we had a big problem with the banquet waiters stealing fillets, our counts were tight and there were about 40 waiters each thinking they deserved a fillet for dinner.
One night we found where some of them were hiding their stash, inside a big Queen Mary where the coffee cups were held warm. We took a turkey baster and injected the fillets with just a little tobasco.
|By Snuffaluff (Snuffaluff) on Wednesday, September 15, 2004 - 03:00 pm: Edit|
lmao G... I bet that washed their whole system too. Poor fellas.
|By Cheftim (Cheftim) on Wednesday, September 15, 2004 - 07:20 pm: Edit|
You guys physically assaulted servers? I surprised you weren't fired, or arrested or both.
Deliberately burning or, I'm sorry George, poisoning someone isn't funny. It's not a prank. It is a cheap gutless way to deal with a problem.
|By Chefmanny (Chefmanny) on Wednesday, September 15, 2004 - 07:54 pm: Edit|
Tim, you are telling us you never razzed anyone in the kitchen??????
You know, go stuff the peas, hot plate for the waiters...etc!!!!
Anyway, it never seems as bad as you say it when it's happening!!!!!
|By Jonesg (Jonesg) on Wednesday, September 15, 2004 - 07:55 pm: Edit|
What I noticed was the guys who were getting ahead weren't doing stupid things like I was, they were serious pro's, their attitudes produced different results than mine.
I did my fair share of stupid things, its nothing to be proud of. Thanks for the reminders, I could go back to that in a second.
|By Kinglear (Kinglear) on Wednesday, September 15, 2004 - 08:27 pm: Edit|
Sorry Guys, I have to agree with Tim on this one.
While I've certainly seen and contributed to my fair share of newbie razzing, it was all short term and only in fun for all. For example, "Hey, will you go find me the squid reamer, please? It should be in that drawer beneath the sink." Then we watch the poor fella try to open the fake drawer in the cabinetry in front of the sink.
But intentionally setting someone up to be burned or shooting them with Tabasco darts--well, all I can say is a labor lawyer would LOVE to get hold of that one.
Yeah, I know, waits can be a royal pain and sometimes act intentionally ignorant--but train them and inform them. You're all in the same boat, er, business, after all.
|By Cheftim (Cheftim) on Wednesday, September 15, 2004 - 09:50 pm: Edit|
Razzing is one thing Bacon Stretchers, a bucket of steam, even the iron pan thing Nathan mentioned, deliberately burning someone, I can't abide that.
|By Cheftim (Cheftim) on Wednesday, September 15, 2004 - 10:00 pm: Edit|
When I was the new guy at the big pink hotel the sous, a real piece of work, sent to the banquet kitchen for the broilers left handed smoke shifter. He told me not to come back until I had it. I was new but not green so I went down to the banquet kitchen and stayed helping the banquet chef dish out a party through lunch. I came back after the lunch rush to a sous that had to work my station during lunch. When the sous finally got around to asking me about the smoke shifter I told him the banquet chef wouldn't let me have it.
|By Point83702 (Point83702) on Wednesday, September 15, 2004 - 10:15 pm: Edit|
I've done and seen some pretty nasty things in the foodservice industry. So have most of the people that I have learned from and greatly respect. The hot plate thing is a standard. I've always been told, "you burn, you learn"- it applies to both sides of the house. Another one that we used to do is sabotage employees beverages, the worst was when someone was drinking a can of coke with a straw and we packed the bottom of the straw with wasabi. There always seemed to be one vegetatrian server so the carefully placed anchovy in the garden burger never failed to amuse. Ganache covered leftover mashed potato sundaes for the wait staff was always fun. My boss fed the servers tempura battered side towel strips before. They were very complimentary. A month or two ago one of the cooks pureed and chilled leftover hot dogs, rolled them truffle size, and covered them in ganache. The busboy thought they were alright. A wad of mayo in someones stack of side towels before a busy night. Betting one of the other cooks $20 he can't eat a whole habanero or $5 to take a shot of warm fat off a batch of lamb shanks. A lot of good times. And even more good times that are too explicit to discuss here. I've been lucky and never tangled with anybody that called a lawyer, though it has been threatened before, but those days are behind me and I can only hope the younger guys I work with now have as much fun and luck as I've had.
|By Dpconsu (Dpconsu) on Wednesday, September 15, 2004 - 10:27 pm: Edit|
Back in the days in England while doing a turn at the Cavendish Hotel, Our cgef de cuisine was a bit of a drunk by the end of a shift and whould luke to scare the crap out of the "morons" by lobing a 12 knife into the swing doors as they were on the way out with a tray! and when one really pissed him off, he would set the service silver plater half under the salamander, put t6he food on it and holding the cooler end with a towle hand the moron the red hot end, he usualy only had a table napkin to hold the trays with to get the food to the garadon. He would make it about haslf way to the door before the heat registered and up the platter would go, but we always had a back up one for the custermer ready.
|By Dpconsu (Dpconsu) on Wednesday, September 15, 2004 - 10:37 pm: Edit|
Opps! sorry about the typo's, I am trying to type with only my left hand as I'v broken two ribs and my right arm is in a sling, and I keep hitting two keys at the same time.
|By Snuffaluff (Snuffaluff) on Wednesday, September 15, 2004 - 11:27 pm: Edit|
dang Dpconsu... what happened m8?
|By Chefgibz0 (Chefgibz0) on Thursday, September 16, 2004 - 09:51 am: Edit|
As far as all the talk about the lawyers and stuff. I think everybody here that has worked in a real pro kitchen can atest to the fact that any lawyer, criminal, sex offense, and all would have a feild day in the food service industry. They might even make enough money to run as the next vice president. But common, in the kitchen world it is a totally different world with totally different rules than any job 9-5. That is way the majority of us got in this business. As far as the hot plate and tabasco dart thing, I was 18 at the time. Do I regret it? Hell no. Would I do it again, maybe, piss me off enough and find out. The rules in the kitchen have changed since the glory days when I first walked in a kitchen. It is getting a lil more P.C. now and everybody has to play nice nice or H.R. will be called. Man in the glory days if one threatened to call H.R. they would be laughed out of the kitchen, crying with the side towel between their legs. This industry was MADE by the blood sweat and tears of those wanting to be better. AND it made them great. Did it break a few, you bet, but if they broke they need not be in the kitchen. The kitchen is my world, your world, you wanna play and be soft, get a 9-5 they need more soft butts for the chairs.
|By Hamlet (Hamlet) on Thursday, September 16, 2004 - 03:05 pm: Edit|
Dear Chef Chums greetings from England/Germany , i read with interest the above articles . There were some real good ones there...must try the blowdart with tabasco . On a personal level i really do not have a problem heating a plate until red hot to intentionally burn A REAL pain in the ass-in the kitchen its WELCOME TO MY WORLD
and dont mess with the guy who feeds you .However i do not intend to set out to burn the entire waiting staff.
However i have been known to pull a few stunts myself ...so heres the best of em....
I was working in a nice hotel in bristol and i had major staffing problems it was me on my jack jones, there was a particularly crappy waitress in the bar gobbing off to her mates that she could run the kitchen better than i , this was overheard by the F&B manager who came back and told me...time for some fun .
I took the kitchen keys and went to the bar called this girl over and said "So you can run the kitchen better than me eh..i then took off my hat and apron plonked them on the bar with the keys and told her to get on with it as i was going home . I then went and hid in the stillroom for 10 or so minutes , meanwhile this girly comes looking for me , and asks the F&B manager where i was ,he tells her i have walked out .My how we both laughed .
I then came out of hiding and carried on with the nights work , the girl now was missing.
Some hours later she was found hiding in the toilets crying ..i can tell you i9 was off of her xmas card list.
Then there was this time a chef colleague got upset by a bitchy manageress and got into her room while she was out and unmade the bed dumped in it , remade the bed and went on to watch t.v with me down stairs . pretty grim that one and the scream was horrific i have never heard anything like it ever.However bad this woman was i do not condone doing stuff like this -but hell shedeserved it .
|By Snuffaluff (Snuffaluff) on Thursday, September 16, 2004 - 03:25 pm: Edit|
oh my! dumped in her bed!! if only her reaction was on film!!
|By Chefgibz0 (Chefgibz0) on Friday, September 17, 2004 - 08:25 am: Edit|
Do you think it scared the dump out of her?? Two messes to clean up!
|By Snuffaluff (Snuffaluff) on Friday, September 17, 2004 - 12:26 pm: Edit|
No, but I betcha she just tossed those sheets and bought new ones...lol
|By Foodpump (Foodpump) on Tuesday, November 02, 2004 - 09:24 pm: Edit|
We had one "wannabe chef" who knew it all. The Saucier got him good when he took a wad of puff pastry margerine, flattened it, breaded it two or three times and gave it to the budding young cook to saute. Everyone was howling at the expression on his face when all he had was a pan full of greasy crumbs. A week later we got him to clean out the fryers the "easy way". You can clear a consomme with eggwhite, right? Well, just add three beaten eggwhites to the fryer, lift off the cake, and presto! a squeaky clean fryer. So he takes about twenty eggwhites and dumps them in the hot fat, sure enough ten seconds later "swamp thing" starts rising slowly, then real fast out of the fryer. The look of horror on his face was priceless. He finally quit because of what we did to him while he was trying to trap up a cutie of a waitress:
One of the dishwashers took an egg, hollowed it out, threaded a piece of string through it, tied a clothespin at the other end, and hooked it on the back of wannabe's apron. There he was, prancing through the kitchen showing off for the cutie with a egg dangling between his legs. Even the Maitre'd and all the chefs de rang had to crowd in the kitchen for a look and a hoot. Wannabe never showed up after that...
|By Coolbanana (Coolbanana) on Sunday, November 07, 2004 - 11:19 pm: Edit|
I don't know, the "experiences" Gibz wrote about do not seem funny at all. Imagine Mr. Gibz, if that were your girlfriend/wife on the other side of the hotline. Would you be amuzed by hotsauce picks in her butt? How about wrapping some burn gel on her fingers when she gets home from work, after one of the cooks got pissed off at her. Still funny? Remember Mr. Gibz we are trying to raise the level of professional recognition to our Art. Try not to endorse the backslide into pre-80's kitchens in the U.S. with alcoholism and the sort running rampant. I know this is just a forum to tell our stories about life in the kitchen, but please....
|By Chefmanny (Chefmanny) on Monday, November 08, 2004 - 01:50 pm: Edit|
Cool down banana!!!!
Ahhh, the eighties, parties, coke, parties, more coke, parties, ok, alcohol, and yet more coke!!!!
I'm getting misty eyed.....in a professional way of course!!!!
|By Corey (Corey) on Monday, November 08, 2004 - 10:42 pm: Edit|
I don't do coke, I prefer dr pepper myself....
|By Chefgibz0 (Chefgibz0) on Tuesday, November 09, 2004 - 09:15 am: Edit|
Sorry CoolBanana........I hate to put your coolness in the freezer but you Assume (and you know what that does...makes an A$$ out of U and ME) that these "pranks" were done yesterday and with no reguard to the other person. First....these WERE done in the 80's and I was a young buck of 18. Second no server went home with heat welts....just a piece of humble pie. Third.....the hot picks in the a$$ were done to a fello male...not female as that would be more than just not nice. Fourth..... the kitchen is not Upton Webers or some other corporate office arena where P.C.is the call of the day. It is a kitchen and P.C. does not live here. I would hate to work in a kitchen where everyone had to walk on egg shells around each other and worry about offending someone else. This to me would not be a fun place to work.
Oh...and I almost forgot........my "submissions" in this forum were not "endorsments to the backslide of the '80s....just merely adding to the forum as initiated by the forum. And I also wonder after reading Anthony Bordains "Kitchen Confidential" were you offended by what he wrote or were you filled with a warmth and reverence that only reading about something that someone else did in anther place and time that you only thought you lived, and realized a sort of temporal industry comraderaryof a shared experiance??!!
P.s.....Step into my kitchen....we all act professional with out sacrificing fun.
|By Coolbanana (Coolbanana) on Tuesday, November 09, 2004 - 10:34 am: Edit|
Mr. Gibz, I don't believe it matters whether the toothpick-eee, were to be male or female, the reference was to explain, that the subject of pranks, no matter how much you may feel is an A$$, does not deserve physical harm in any measure. So as with your description of "1/2 an hour in the conv. oven and then a minute or two on the broiler" would not produce blisters? hmmmmm. You would probably do well to spend a little time at The Trellis or The Greenbriar!
Sorry to get off topic a little, I just don't like to hear that sort of thing no matter what year it is. I've asked many a cook to leave my kitchen after such stunts. We are paid to cook, turn a profit, and teach the next generation of chef's what we have learned.
|By Chefmanny (Chefmanny) on Tuesday, November 09, 2004 - 11:46 am: Edit|
You've had a sheltered kitchen life Cool banana!
Is the Trellis and Greenbriar rehab facilities for pranksters??????
Maybe they should open a branch next to the Betty Ford clinic!
|By Chefgibz0 (Chefgibz0) on Tuesday, November 09, 2004 - 01:21 pm: Edit|
Ahhhh! the Trellis....Nice place. A lil disapointed though. Potato wedges with lunch were definately leftover bakes from the night before. And with the price I paid for lunch and the diminished food cost you would think you would get more than 3 wedges with your meal. Also, the kid working the dining room grill preping while he was out there, professional!?!?, top button not done up, shoes not shined, GRAY undershirt and five o'clock shadow from the day before. Hmmmmmmmmmm!?
|By Chefspike (Chefspike) on Tuesday, November 09, 2004 - 06:34 pm: Edit|
WHAT???? Did I hear correctly?
shoes not shined?
top button undone?
no white undershirt?
and a shadow??? and mr. banana, you threw out cooks from your kitchen just for pulling a prank?
and you would consider the above, ok?
For shame, mr. banana....for shame.
where would we be if the tension and pressure were not allowed to be released in a prank?
why,.... its part of paying the dues !!
how can one expect to become anything in the kitchen if he or she can't hold their own?
No mr. banana, I say no, you sir are wrong.
But, I'll tell ya what I will do for you....
hire me and I'll come and teach some pranks to your cooks and chefs, most likely you will end up with a happyer crew instead of the ones you have now.
time to remove the 2x4 from you know where.
oh, and i'm not cheap.
|By Coolbanana (Coolbanana) on Tuesday, November 09, 2004 - 06:46 pm: Edit|
Trust me on this one folks: Mr. Gibz when is the last time you had a neckerchief on at work. How many covers is YOUR kitchen doing for Thanksgiving. Probably a small country club in the hills of Carolina with trailers all around. P.S. How many covers is YOUR kitchen doin' for New Years Eve, and Valentine's Day? I'll bet your sales are about 1/2 a million a year or so. I've worked at both establishments, did you mention your horrible lunch to Chef H.? Poor guy toots his own horn too much!
|By Chefmanny (Chefmanny) on Tuesday, November 09, 2004 - 09:31 pm: Edit|
Neckerchiefs are for fanooks!!!!!....and dude you are working way too many holidays!!!
I'm doing, 0 covers Thanksgiving, 0 covers New Year's Eve, 0 covers Valentines day and taking the $400,000.00 RV to the mountains.
Does your family remember what color you are banana????
You think it's only one 2x4 Spike?????
|By Foodpump (Foodpump) on Tuesday, November 09, 2004 - 09:52 pm: Edit|
Ahh, conflict,the stuff reporters dream of... Hey did I ever tell you the one where our Chef was so pissed off at the Entretmetier smoking in the john, he poured 1/2 lite of methly hydrate (fondue burner fuel) on the surface of the toilet bowl water, and had a crap-eating grin on his face when Mr. Entremetier sneaked off for a quick smoke. Well, he was warned, and nobody got hurt, although the guy quit next day. Now, that was funny.
|By Chefgibz0 (Chefgibz0) on Wednesday, November 10, 2004 - 10:47 am: Edit|
As far as the horn goes...I keep that in my pocket...I have worked in the biz too long and been humbled many a times to do that, braging is not my style. The neckerchief...everyday. Both establishments?? Which ones?? As far as Chef H?? who?? Don't hide behind an email...fill out your profile.
ChefSpike.......many props....we must do coffee sometime!
|By Snuffaluff (Snuffaluff) on Wednesday, November 10, 2004 - 04:33 pm: Edit|
|By Chefgibz0 (Chefgibz0) on Wednesday, November 10, 2004 - 06:03 pm: Edit|
Hey there Snuff...how ya been??
|By Coolbanana (Coolbanana) on Wednesday, November 10, 2004 - 06:12 pm: Edit|
Well the horn comment was for the chef at one of those two establishments I mentioned earlier, but thanks for the information on your "pocket horn".
I'll bet you wore your kerchief for the first time in a long time today! lol j/k. Thanks for the application spike, I don't need another pastry chef, mine already spends too much time on competitions! I'll fill out my profile like yours Gibz..... (relation)An Executive Chef,(occupation) At a Hotel. (location) US of A (favorite quote) Chef Gibz is my hero! Still no answer for those other questions huh?
|By Chefspike (Chefspike) on Wednesday, November 10, 2004 - 09:02 pm: Edit|
"I don't need another pastry chef, mine already spends too much time on competitions!"
is he good?
does he win?
what was the last one he did?
how long has he been a pastry chef?
come on !...don't keep it a secret brother.
spill the beans.................
Chef Gibz ........................coffee is a must, i've been trying to get the hell out of LA. for a little cross America tour/vacation for months, and everytime i try something pulls me back. don't know where you are, you could be just around the corner. but if you don't want to say on here, thats ok with me.
I'll pass on my email to ya.
Happy Birthday To The United States Marines
229 Years Of Tradition, Service, Pride, and Sacrifice.
Well Done Devil Dogs, Well Done.
|By Chefspike (Chefspike) on Wednesday, November 10, 2004 - 09:04 pm: Edit|
email Chef Manny, he has my email address.
you don't mind do you Manny?
|By Cvincolorado (Cvincolorado) on Wednesday, November 10, 2004 - 10:15 pm: Edit|
Cool Banana- Chill out. Your made a big deal out of some 20 year old stories. As long as the end result is culinary satisfaction and a successful business there is no harm done in a little fun in the kitchen. I will not hire anyone without a sense of humor. In my opinion stuffy,uptight kitchens produce unhappy workers . My 2 cents.
|By Chefmanny (Chefmanny) on Wednesday, November 10, 2004 - 10:27 pm: Edit|
Not at all Spike. Let me know if you need the addy Nat
|By Chefgibz0 (Chefgibz0) on Thursday, November 11, 2004 - 09:22 am: Edit|
Answer to your questions....covers...none....but that does not measure the apptitude of a Chef. As far as your trailer comment, you tell my members, whos houses are on 1/2 million dollar lots with no structure, that their houses are trailers. Horrible lunch....never......who is Chef H.? I have no ill will toward anybody I just wanna know out of all the other submissions you singled out me? Did i type wrong or something?
Manny.....Addy would be cool
Spike....when you take your trip....bring your clubs (golf..not apprentice or seal) because in Pinehurst there is nothing else to to but drink coffee and Golf.
|By Snuffaluff (Snuffaluff) on Thursday, November 11, 2004 - 10:20 am: Edit|
Hey Gibz... I'm doing well, I suppose. About to propose to the better half, and move onto a 10acre spread. Things are going pretty well, and Spike, I might be getting a "helper" job in the inhouse pastry dept. of a restaurant called Jaspers. http://www.jaspers-restaurant.com/index2.php
|By Chefmanny (Chefmanny) on Thursday, November 11, 2004 - 04:44 pm: Edit|
Nat, e-mail me at firstname.lastname@example.org, you don't have an e-mail in your profile either.
|By Blaphbee (Blaphbee) on Monday, January 31, 2005 - 08:42 pm: Edit|
Sorry to drag this up, but the topic makes me remember a time when I was working the line one time; I had to make a batch of brown roux for some demi that night, and after I'd made it, I set it aside for a moment, went and did something that took my attention away briefly, and came back to it after it had cooled somewhat.
The roux actually came out very nicely, but it kept reminding me of the consistency and appearance of melted chocolate. I took one look at the bowl of ganache the baker had left on the stove (she was thankfully out of the kitchen for a moment), pulled the switch, and went about my day.
I've never seen a disaster as bad as the chocolate genoise she ended up slaughtering.
|By Snuffaluff (Snuffaluff) on Tuesday, February 01, 2005 - 08:43 am: Edit|
lol... spike will looove that one!
|By Chefspike (Chefspike) on Tuesday, February 01, 2005 - 09:46 am: Edit|
that is good.
|By Chefz (Chefz) on Sunday, February 06, 2005 - 09:36 pm: Edit|
Ive got a couple:
I once baked a puff pastry phalice, egg washed and all, and put it up on the line under a cover. The girls uncovered it, as did all the servers, thinking the dish was part of their order. It was worth it for the squeels and giggles.
I also turned off the hood fans during a banquet dish up because no one was focusing or taking it seriuosly. The heat shut them all up and we proceeded to do the dish up under my terms.
In my early days at a catering company I would lay back and lob 3 inch frill toothpicks into the big hairdoos the servers had. One time I had 4 in her hair before she realized it, one for each time she went into the dining room.
I would stop short of bodily harm, although have thrown full entrees after a midnight new years eve screw up!