POV of a 2 Michelin Star Restaurant Service at Moor Hall Restaurant with Rooms

[@ARDAN705]

More like this please ❤

[@julianjones9793]

Lol "clean your f***ing plancha"

[@jaamieeeex]

Really don't understand why he didn't just put the pan with the pasta in it on the pass instead of onto a cold tray?

[@GTsurfingseabass]

So the chef don't burn their hands

[@jaamieeeex]

@@GTsurfingseabass they’ll use tweezer to dress the plate

[@jamesmaynard6367]

Lots of pan shaking going on

[@sympatyk8906]

❤

[@Jackielong-sighted7890]

If every kitchen was like this the trade would be blooming because how beautiful is it? A nice quiet kitchen functioning with precision and strength no one shouting or banging about and no one abusing each other like they're Gordon Ramsay. Sensational. A kitchen that made me want to be a chef but one I could never find.

[@hondomclean6759]

Gordon and everyone like him have to enforce a standard. Otherwise you wouldn't be there

[@Jackielong-sighted7890]

@@hondomclean6759 Why does no one use punctuation anymore as if they're too important or busy to click it? I'll repeat by saying there's keeping standards and there's abusing your chefs. This kitchen has achieved without using abuse and there's no excuse for it in the kitchen ever.

[@hondomclean6759]

@@Jackielong-sighted7890 If you're talking about Gordon of old, I'd agree. However Gordon now doesn't do it. Rest assured that all these chefs enforce high standards and if something has to be said, it will

[@Jackielong-sighted7890]

@@hondomclean6759 Okay well I'd suggest by my tone I know what a good kitchen looks like hence why I highlighted what I did, the point you're not understanding me in is that enforcing standards does not equal abuse as being okay.

[@Jackielong-sighted7890]

@@cat09tails22 Yes good quality costs money.

[@brett22bt]

I don't miss being a Chef one bit. Shit job for shit pay.

[@hoobaguy]

I started cooking in a restaurant owned by my grandfather when I was 10. Went on to manage 3 kitchens in central Florida while I was getting my engineering degree. I miss the restaurants so much. My wife and I are discussing opening one next year. Nobody forces anyone to do a job they don't like. Maybe cooking was just too difficult for you.

[@brett22bt]

@@hoobaguy I'm an excellent chef, and I still love cooking at home. But that's not what I'm talking about. I'm talking about the blatant exploitation of workers in that industry and the unreasonable demands placed on them for minimal reward. I used to work up to 60 or 70 hours a week in high-volume commercial environments at a frenetic pace and was never paid one dollar in night rates, weekend rates, or overtime. I had to work many hours for free. Now, when I work overtime, not only am I paid for it, I get paid double.

[@hoobaguy]

@brett22bt funny, my _talented_ employees never complained.

[@brett22bt]

@@hoobaguy I'm from Australia. Maybe they do things differently over there. The exploitation in the industry here is across the board. It doesn't matter how talented you are. You still get screwed.

[@Ivxnrxjxs]

Cringe at many things going on behind the scenes..

[@chefcaterinaparolari]

always the same things, so boring.....

[@Thestaffcanteen]

What would you like to see??