a reply to: Quantum12
I have been a kitchen worker for 16 years, started as a dishwasher, moved up to line cook, then Sous Chef.
This topic is an absolute joke. Sure your wife, or you, have figured out the way to get your eggs perfectly cooked at home. I am glad that people are
learning to cook, I think EVERYONE should learn how.
But back to the 'Cant get my eggs done right at restaurants'. Next time you decide to cook your perfect eggs at home invite over your friends and
family. Have them all take a seat. Find out how they want their eggs. Then produce all those breakfasts in TEN MINUTES, because that is how much time
a restaurant cook gets. (on average. I have worked in places that gave a 15 minute ticket time and I gave worked in places with a 5 minute ticket
time. Ticket time us the amount of time the line cooks have to cook the meal and give it to the wait staff. Cooks that consistently fail to meet
ticket times don't have jobs).
Once you give all your family and friends thier meals find out how many you cooked to order correctly and see if you met the ticket time. If you got
100% on both time and cooked properly then come back and bitch at me that restaurant cooks can't get it right.
If you go to a restaurant that ALWAYS gets your order wrong, why do you keep going. My defense of restaurant kitchens and cooks does not extend to the
bad cooks and they are out there. I give a restaurant two strikes before I never go back.
In response to the comment that restaurants are overcharging you. Take a look at all the people working in the restaurant, now add another half dozen
in the back you can't see. All these people need to be paid, the food your eating had to be purchased. Then there is all the utility bills (lights,
heat, gas for cooking). All of this adds up and the restaurant must pay all of that. If they can't then there is no restaurant. Restaurants have, on
average, the lowest profit margin of any business.
So in closing all i have to say is if you feel restaurants and Chefs are just rip off palaces, where the Chefs can't get it right, then stay home and
cook for yourself. I would love to have a shift where I don't have to deal with an arrogant customer ( I was working at a restaurant located next to a
river, a customer wanted lobster. We don't carry lobster. Then the customer demanded I go get a lobster out of the river for her.)
Oh by the way, that over medium trick (divide 10 by two then multiply by 3) that is an over easy egg not over medium egg. Just saying.
23-10-2016 by TheSemiSkeptic because: Typo
edit on 23-10-2016 by TheSemiSkeptic because: Another typo