In 1980?

It’s not like he can prove it to a manager before he’s hired. :P

You know why New York is supposed to have such great food? Because it has a dense population, which creates higher demand, which creates more competition, which means restaurants have to pay more to get the best chefs.

I’ve worked for some ghetto restaurants where the owner will take advantage of you like that

Honestly, though?  Speaking as someone who’s been both a line cook and a server, it’s easier to find somebody to man the line than it is to find someone who knows customer service

There’s nothing upscale about a kitchen with only one employee

I would prefer to raise back of house wages than lower mine, is what I’m saying

He needs to get a new job.  Hell, my restaurant is looking for a new sous-chef

I actually tried tipping a cook out once but he wouldn’t accept it.  Otherwise I’m all for higher wages for cooks/pooled tips, etc

Nope,  line cooks where I’m at get at least 12 an hour.  The only line cooks I’ve met who made less than that were undocumented

I’m tired of sweet salad dressings

If he can’t command at least twelve an hour and he’s been in this game 25 years something’s up.

I will say, as a server, assuming we’re only factoring competence and the strenuousness of labor into merit, I do feel overpaid compared to the BoH.

If he’s only making 11 dollars an hour as a cook (god forbid chef), he can’t be that good at it.

 Syrians put too much fucking onion in their kibbeh

kibbeh is not the middle eastern meatball. Koftas are the middle eastern meatballs, if we’re insisting on analogies

I will die before I put vegetable oil in my salad

white chocolate and vanilla

Unannounced visits, sure.  But undercover visits?  Yeah, right

Karoun is one of the thicker ones