Ron Lieber, author of Your Money columns for the New York Times, was kicked out of Restaurant Marc Forgione for walking into the kitchen and telling the chef to stop yelling at his employees, which he could hear all the way in the dining room. He was kicked out a minute later by the chef himself. Verbal abuse in kitchens is common place, but should customers be hearing it? And should it even be allowed? Do you think Lieber was right, or the chef for kicking him out?
Personally, as a former chef who was berated and degraded by plenty of bosses in the kitchen, I’m with Lieber. There are more intelligent ways to manage your employees, especially if it is affecting the experience of your customers.
Source: May 11, 2010 Eater article
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
