It is pretty unfair that servers make more money than linecooks. Who's doing more of the work anyways? The kitchen, that's who.
A great restaurant can’t operate without great service and great food; they have to be in sync.The concept of a chef/waiter isn’t new, just becoming popular. There’s a Japanese chef who owns a small 8 seater in Japan who fired his two cooks and his server when they couldn’t uphold the standard he wanted, he did both for years. He appeared on Iron Chef (The original)at one point.I think the idea is fantastic, but it depends on the kind of place you want really. A small tapas style place with a counter and a small number of seats, sure. A place like Per Se or Trotters...no way lol.I think it’s great though, it helps to make people feel more comfortable about eating out. No more scary stories about angry chefs poisoning food where you cant see it. Which translates to us cook...job security!
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