Content Writing
Take a peek at my cooking blog! Being a chef is a delicious mix of creativity and controlled chaos. Being part of a hospitality team is a full-on emotional rollercoaster.
This Show We Call Hospitality
"Unless there’s a compelling reason not to, I tend to give a good rating. After all, I don’t want to hurt someone’s business. Just because I didn’t have the best experience doesn’t mean the owner or staff aren’t doing a good job. Maybe I just happened to visit at a bad time, when everything that can go wrong did go wrong. Perhaps the chef was having a rough day, or the cashier was dealing with depression because her husband accidentally hanged himself while taking down the kid’s birthday decorations."
What's Wrong With Your Food
"Let’s address the common issue of inconsistent food quality. It can happen in the same restaurant, on the same day, during the same shift. Just like in any job, kitchen staff have off days too. It would be great if chefs could always set aside their personal issues and consistently deliver perfect meals. But that’s unrealistic. Chefs often struggle with stress, which can lead to neurotic behavior and addiction. Here are a few reasons why your meal might taste different or have unexpected portions."
Where Did Waiter's Tips Go?
"To avoid accountability, owners and managers have adopted a strategy reminiscent of governmental tactics: they pit workers against one another. By compensating for low chef salaries with waiter tips, they create a hostile environment. The amount kitchen staff receive as tips is usually pocket money, leading to resentment and complaints from chefs who believe waiters are keeping too much for themselves. In reality, the waiters are struggling too, and the animosity between the two groups only intensifies. And that is how the war for pocket money began."
