You want the truth, or the BS story you get from the banal Food Networks or Top Chefs of the World that lets you delude yourself that its ok to not tip much or at all when you go out in what is horrible Industry attached to an even worse business model? And BOH (cooks, dishwashers) doesn't get any of that mind you.
Bourdain's Kitchen Confidential was, at times clearly embellished for attention grabbing purposes to sell books, a very accurate depiction of the Industry. Which is why he became the patron saint of sorts to the Culinary World, despite being an admittedly mediocre chef.
There was a time I really wished everyone had spent a summer working in a kitchen to gain perspective on what that thing really is, now it's very unlikely to occur after COVID.
You want the truth, or the BS story you get from the banal Food Networks or Top Chefs of the World that lets you delude yourself that its ok to not tip much or at all when you go out in what is horrible Industry attached to an even worse business model? And BOH (cooks, dishwashers) doesn't get any of that mind you.
Bourdain's Kitchen Confidential was, at times clearly embellished for attention grabbing purposes to sell books, a very accurate depiction of the Industry. Which is why he became the patron saint of sorts to the Culinary World, despite being an admittedly mediocre chef.
There was a time I really wished everyone had spent a summer working in a kitchen to gain perspective on what that thing really is, now it's very unlikely to occur after COVID.
Still, it's pretty eye opening.