Six ways customers tick off chefs

This is priceless. 'Twas shared by Ethan Ray via Facebook

http://eatocracy.cnn.com/2010/10/11/55-chef-ron-eyester/

Other suggested (and related) reading:

http://twitter.com/theangrychef

Other suggested (and related) reading:

http://twitter.com/theangrychef

I love how he is retweeting some of the comments directed at him being an asshole. Why do I love it? Because it sure seems like those pointing this out are assholes themselves.

Other suggested (and related) reading:

http://twitter.com/theangrychef

I love how he is retweeting some of the comments directed at him being an asshole. Why do I love it? Because it sure seems like those pointing this out are assholes themselves.

My thoughts exactly.

I saw this on another site. The only reason I didn't repost it here is because I didn't want to be associated with his attitude. He makes some valid points, but his attitude is so crappy it almost makes me feel he needs another career.

That being said... the point made about the birthday thing makes me smile. What used to be a nice thing that restaurants do for guests is now the expectation.

"Where's my free birthday dessert?"

Please.

I understand where he's coming from on most of these points (birthday desserts especially). Others just make me shake my head and, like Gary the attitude in general is extremely offputting to me.

For the record, if I'm calling for a reservation during "the worst times" it's because I called at 3:30 and no one answered. And the last time I left a message, as the recording suggested, I never received a call back, as the recording promised.

For the record, if I'm calling for a reservation during "the worst times" it's because I called at 3:30 and no one answered. And the last time I left a message, as the recording suggested, I never received a call back, as the recording promised.

Been there; done that.

Why do people always seem to call the restaurant at the absolute worst time (i.e. between 12:45 and 1:30 p.m. and 7 and 9 p.m.) to inquire about our menu or make a reservation?

‘Yes, please tell me about your food’ Really? Do you not have access to the World Wide Web?

I'm calling your restaurant because your website sucks and 'daily specials' is not listed under any Nutritional calendar on Google.

Prick...

Oops. Sorry. I say that out loud?

[Robin Garr]

Prick...

Oops. Sorry. I say that out loud?

I finally got around to reading the subject article, and I'm inclined to agree with you, assuming that the guy really means it and isn't just fooling around to get laughs.

If he's serious, I have to wonder if he wouldn't be happier as, say, a banker rather than a chef. I also have to wonder how successful the "Rosebud" restaurant is. I'd be surprised if an attitude like that doesn''t eventually show up in food quality and service.