Gordon Ramsey !!

I work in Hell's kitchen!!!  Chef's and managers do my head in!!!  

Still, me and the girls have have a laugh! Life's what you make it innit?

One of my favorite shows. As a matter of fact, I'm in the middle of the DVD series now.

My days at Boston Market showed me why Restruants are hard to work with, everyone wants to be the "Indian chief" and no one wants to be the worker..something I've watched close it down and another business as well. People in the food industry are "sensitvie" to the comments made about their food, and what do people do but invarably "take it down" and even when they say "oh Yummy"... you know its not the complete truth, because everyone is different...and they seem insincere in the remark.  Many of the restruarts work understaffed constantly also. It's hard to have people that stand by the phone daily just to "live" for your beckoning call to come to work ..many of them are paid minium wage, they have no chance to make higher wages... unless they become managers of their own place, so they see no "future" where ever they work until they do break away. so they are torn between desire for freedom and need for money daily..and understaffed...so they see no problem in doing things "thier way"...they don't LISTEN.   It's not good to yell at people and demean them in whatever job you work at, but I've had my people as an supervisor that it was the only way they would LISTEN,... was to call them on the floor kind of.....they come with every aspect of working on something now and then these days in the as they call it... the "me" society.  I have never seen this show so I don't know who this guy is. I can't say at some time or another there hasn't been the frown of an Chef that I haven't noticed rather they said something out blantant or not. They are afterwards expected to serve food with very low calorie, upteen superb tast,...rediculously." cheap" ..that is presented as "first class" cuisine. Taking it all into thought, you can see why many fine restruants don't stay in business for long.  They are given an nearly impossible task daily. They must indeed "love" their career to stay with it. Or.....they need the money pretty badly. I liked Emeril's show of cooking, it was more like an "stage show" then it was an TV program, but I think there were times when even he tired of it, and maybe this break he's had will refreshen his view if he comes back on, which would be nice, I'm tired of walking through houses being sold  every night these days for nightly entertainment...at least Emeril was smart enough to have other music bands/artist's visit his nightly show, interact with him,. But there are "times" when the limelight tends to be an sunburn. We'll see perhaps...I guess he's on Cable TV, but an private channel and we don't have that channel...it's an extra cost to acquire it monthly. As an past sueprvisor, here's what took our area Boston Market down...(1) undefined organization of chain of command, one hanging on the wall..so everyone knew who was "thier" boss and who wasn't so if they had an problem they knew whom to go to, (2) daily check lists of duties, so those that HAD to be done and those that could be done in psare time..and those that could be realsitic in expectation of getting done..(3) Call in numbers for the establishment for complaints and advanced large orders. They were better on the last one though..but you don't have time to deal with complain people in an come an go situation of food serve at "rush" hour...(4) bi-lingual people, many of the hispancis in an dire situation would tell us they couldn't help out for a few mins. on the serving line because they didnt' know English enough to read what needed served from the monitor above them...yes. we would have peopel so stressed out form the jopb itself they simply "walked off" the serving line...one little gal left it to puke her head off in the bathroom.."sick".  (5) Lousy orientation of the place in entry hiring level...it was two weeks before I could understand what was behind this door at work, becaus eno one told me, and it was for the most part "locked" otherwise. it turned out to be the mpos and toliet tissue for the bathroom.  (6), I felt they should of supplied us with warmed cases of  pre-packaged food itmes, such as mashed ptoatoes/green beans, gravy and salads for people to come in an "pick out" what they wanted as much as my being there and taking orders. So all I would of had to do was ring up their order...because I could ring up food faster... then they could put it on an platte going down an serving line. Our manager was needed to really not have an regualr job but to "fill in" when we needed help in some way otherwise..its hard to be an "working" manager..or else what we needed was one "floater" in the place. Kind of fill in where ever was needed. I also felt we needed to adress issues of the Holidays in an light way to make the restrunt more "personal" and family home type. In an small community it means an great deal. That Christmas Tree by the door coming an going, even if it's just lights with big shiny simple ornaments. Holiday cookie added with the regualar ones. I wastold that it wasn't allowed because it was to "religous" ...I thought that the stupidest answer for making an place seem "hometown" confortable...now if I used crosses of rthe ornaments, they might have something on that, but jsut snowflakes in black glitter and red bulbs and white lights an an small artificaltree I couldn't get the miff at all. I though the lights added an merriment to the ususal days of rain we have have in the deary of winter seasons. I also say, that if your going to take the time to make an restruant with doors to it, take the time to add an walkway that is "heated" so it never has to be cleared of snow or ice also. Idon't think those heated times are all tha mcuh costly in an "pathway" to the entry. but anyway, here's goes again...something else the heated tiles would ofdone was to elminate people with wet feet inside...and hazzard constion on the hard floors. I think they sell gardening heated coils for about $50 or less. Isaw more people walk off though because thier hours were changed on them then any thing. ..or they couldn't get them "changed" from an lifestyle change themselves. the biggest thing on the work scene is "flexable hours"..o fabout two an day. it literally stops all problems with "lateness" if an worker has car problems, needs to find an babysitter last minute, so forth...or if your overwelmed with earlier customers an need them to work longer to catch up before the dinner crew shows up.... but these are my thoughts on the subject.    

sorry for the mispells, it showed up this morning when I received back an e-mail I sent out faster then I could barely hit the button to send it..yet the message is showing up that it was sent. I seem to have been supplied with an little "glitch" in the between mode of posting and it being posted...I think how my "troll" is able to come in... an work me over at will.  

Apologies for my over generalization on chefs!  However, in my job, our poor chefs do get very stressed because of the managers and take it out on us mere mortals! Mind you I give back as much as I recieve, being born and bred in Liverpool teaches you that!   We no sooner employ one new chef and then they have left again! The paper work is way out of hand, I thought chefs were there to cook not pen push! The budget drawn up by the firm is also ridiculous! 

Krissy yes, the swearing, sweat and tears really do exist!  

  Ok Stephanie I think you and i are the only ones that watch Gordon,,;-))

Bob, What is git?? that one went over my head  is that bad???LOL

Well i get the feeling the rest of you dont like him,,LOL I think he is rude but mostly for T.V. and it is really a game show so i can see him being pretty picky and concerned who will win as a head chef in one of his restaurants but he could do it without all the language, but just curious if his food is as good as some say,,UHMMMMM well we will have to look at those prices first because no food is worth a unreasonable amount of money these days,