An Order To Bring You To Tears
I used to manage a high-volume single-location restaurant in the Bay Area. I was an assistant manager there, front of house. We had a chef at the time who was extremely hard-headed, even by chef standards. He made mistakes all the time, but always had an excuse and never wanted any criticism.
I was in charge of ordering for the front of house and bar, and he was in charge of ordering for the kitchen. We ordered a lot of things from the same supplier, so we could see each other’s items in the order before it got finalized.
One day, I’m going through the order to see if I missed any of what I needed. I noticed there are twenty cases of red onions (we don’t carry red onions, but frequently order small quantities of things for private events with specific menu items). I assume he meant twenty red onions. So, I called him up to clarify before changing it.
Me: “Hey, good evening, I think you added too many onions to the order, it should be—”
Chef: “—Why are you telling me what I need? You don’t know what I need, I know what I need, leave it alone and don’t call me on my day off.” *Click.*
He’s off Sunday and Monday; this is Sunday. I leave it alone, and the order auto-submits for next-day delivery. Since deliveries come in on Monday morning, the person who signs for it is usually a prep cook, not anyone in a decision-making role. So, I know that the twenty cases will very likely be accepted, since the kitchen staff knows not to bother the chef on his days off.
I roll in around 1 PM to close, and there are twenty cases of onions just packed anywhere there’s room. Each case, for context, is about 2′ by 1′ by 1′. It’s ridiculous. I say nothing and continue running the shift.
My GM was p***ed when he found out we had twenty cases of an ingredient we don’t carry, when in fact my intuition was correct, and we needed about twenty onions for a private event later that week.
Chef never said a word about it to me, but he’s not the chef there anymore, which is for the best.
