Why do SOME chefs take it personally when restaurant patrons are not happy with the food?

Question

I know that this is not all chefs. But I have been privy to seen and heard alot of stories about chefs and other kitchen staff in restaraunts spitting in patrons' food etc. becase the person sent it back because it was unsatifactory. Why? Everyone makes mistakes right? If the patron was not nasty or insulting about it why the harsh reaction?

Answer 1

Most companies stay afloat due to repeat business, so its important to satisfy the customer since word of mouth is the best form of advertisement. Some people don't take being critiqued very well and a minor complaint prompts them to contaminate food that some of us end up paying for w/ our health as well as our money. Maybe food preparers and servers should be somehow bonded so patrons can have some recourse.

Answer 2

Most cooks are going as fast as they can, handling the line. Everything they put out has their best intentions. When they get something back, they sometimes take it personally. But more to the point they now have to correct the problem which will be an interruption to the flow they have going (most cooks want to do they job with-out mistakes). Many times the problem to be corrected was the result of the costomer not taking the time to find out what exactly they are ordering. Allot of wasted time and food could be saved if customers spent time knowing what is in a dish

Answer 3

Because they feel insulted by the complaint.

I've worked in restaurants in my day, and I've never seen a chef, line chef, cook, or whatever, spit in someone's food because the customer wasn't satisfied. Then again, that was 20 years ago, and society has pretty much headed down the sh1tter since the early 90s. Maybe it is done now, although you'd think someone would show some professionalism.

Answer 4

Well, the kitchen is hot, busy, hectic, the assistant cooks aren't going that fast, it's crazy and infuriating. Then a waitress brings back a plate saying the patron said it wasn't right and you look at it and it was perfect! So what do you do besides get even more ticked off by idiots? I'll admit when I've made a mistake and make it right, but usually it's customer stupidity by not reading the menu. But, I have never done retaliation by spitting or something, and neither did my assistant cooks.

One example, a man ordered the broasted BBQ chicken once. He pitched a huge fit, called me out of the kitchen to whine. He even brought his plate to the register. I stared at it and said "Yes, that's the broasted BBQ chicken." He kept going on about the breading. Turns out he thought he was ordering ROASTED chicken. Dumba** didn't read the menu and took time away from me cooking for everyone else, plus I had to give him a discount even though it was fine!

I hate stupid people.

Answer 5

Chefs are very tempermental to begin with and some go out of their way to live up to the tradition. Aside from that, many have a great deal of pride in what they do.

Above all of that, food is such a personal experience that I don't care what it is or who makes it if you served the exact same thing to 50 people I guarantee some wouldn't like it.

Answer 6

The same reason you get upset when you get a B or C on a really good essay in school. Its like a slap in the face when you feel you did your best and someone throws it back at you with no credit.

Answer 7

I merely follow the communication i become having with my eating companion, and faux i do no longer pay attention them. while i pass out to dine, it rather is frequently to take a seat back in a quiet environment.

Answer 8

because they don't like to be criticized but i know what you mean I am very fussy and its no reflection on them its me I cant eat steak out anymore because I like it so it's not pink at all which many chefs don't do.

Answer 9

Quality matters to professionals!

Answer 10

Because they are dirty a**holes