All for the camera its bullcrap!!

What makes this a lie

@@hodge1013 as a chef in Scotland i can say that most people that work in the restaurants are the nicest people you will meet. i was an apprentice for quite some time and they always kind to me and if i made a mistake they would just correct me on the mistake and then move on. all this commercial tv bullshit always over exaturate how aggressive the kitchen world is. sure it is very very stressful especially on huge rushes like this, but the staff inside the building will never outlash on someone.

@@ojtiv exactly, in the real world, anyone who gets spoken to like that will leave in a heartbeat. no one should be spoken to like shit, no matter the situation. how to kill your business 101, kill your team morale

@@kieranmcmahon1745 exactly, plus alot of kitchens are open door and the customers can usually hear if there is any screaming or loud noises. so its bad for the business and bad for the team enviorment

Damn i was going to write a comment on the same thing when I heard the head chef said that.. That's how you build a strong team of chefs behind you to hold down the kitchen. instead of yelling at them to hurry tf up and they did it all wrong. motivate them so they go above and beyond to master the skill to be able to assist you.

Indeed

Why the 😫 Face?

Me lmao

Before my shift 💀

XstonedmonkeyzX, probably because he's exhausted and already thinking about the next day doing it all over

Greets from France

Greets from Germany too ;)

Other Germans, yay! Grüße aus Oberfranken!

london aint all that, ive worked at 12 places in london, bad management, bad staffing, and everyones entitled, sticks is best

Do you serve a table the dishes as they are ready ? Or do they all come at same time? Love contnt, Brit in Singapore

Pretty sure Gordon Ramsay said that exact same thing. That the speed will come.

@@TwiitchMcGee He says it when speaking of knife skills. Technique first then speed will come.

Pretty sure you can't maintain 3 stars for 25 years without perfection.

Exactly! It's a really nice environmemt they've going there. :D

@@ashley0986 true but gordan dosnt act like how he does on tv. if he did then his whole restraunt would fail i can tell you that much

Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways

There's always some element of wastage with things like that. When you gotta get food out quick you can't spend time pouring juices onto the plate. Also meat juices arent going to add much flavour to the dish at all

Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways

@@waimandododo5760 damn when i work in the pass i only use my fingernails to like scratch out what went out already no pen nothing lol

Those are Michelin Pencils. You get them when a technician changes you tire you ask for one.

The granite top is under heat lights and absorbs heat so is warm, plus the heat lamps keep food hot

I believe the place the plates are kept is heated too

time pls

practice and experiment

@@Shabla7 Thanks!

Find someone who cooks better than you and watch/taste.

checking temperature

that food was prepared in that environment from a to z.. touching anything around won't change a thing!! jesus christ..

The pens are clean and kept in the kitchen. They’re only ever touched by clean hands so no worries

From people who don’t understand the restaurant business maybe

Not a good look infront of diners seeing someone on the phone on the pass

You're called Yamahan93 and "YOU" are calling out problems 😂😂😂😂😂. Brilliant

​@@klefdnb ?? Didn't really get ya but yeah seems like I'm right