Posted on 10/28/2021 4:16:26 PM PDT by nickcarraway
A friend of a friend is convinced they’ve uncovered a novel way of getting extra perks from the kitchen while dining out: buying a round of drinks for the kitchen.
More specifically, the person in question believes that this act can be something as simple as rocking up to the kitchen, pre-meal, and leaving a pack of cold ones for the kitchen team.
Having worked as a professional chef for the majority of my 20s, I had some immediate reactions to this claim: First, this is not a concept I’ve ever heard of before, nor have I ever experienced benevolent diners knocking at the back door bearing a 6-pack of suds. What’s more, while I always encourage tipping generously and extending that to the kitchen, if it’s strictly “extras” someone’s after, this probably isn’t the easiest or cheapest way to go about things.
Every kitchen is, of course, unique. But one aspect that unites all is that the general tone of the workplace is set by the head chef. To put it bluntly, not every head chef will be thrilled to see their kitchen staff receiving free alcohol in the middle of service, so it’s definitely not advisable to go behind the chef’s back and drop off beers with the line cooks directly. Even if you are able to do so unnoticed, perhaps risking some jobs in the process, the chances of the line cooks sending an amuse-bouche or middle course to your table without the permission or knowledge of the chef are next to none. And do you know which table you’re dining on in advance? Because they sure as heck won’t.
So I’m going to presume that the plan of action here is going through the leader of the brigade, or perhaps the sous chef, who really is just an extension of numero uno. Sure, they might be receptive to this gift, but only if all of their team are taken care of. That means you better show up with cold ones for the dishwashers, too, and the untold number of prep chefs diligently working away behind the scenes.
Once again, while this is a generous gesture, if you’re doing it specifically to receive something in return, you should instead just take that money and spend it on an extra appetizer or entree to split among your group, or put it toward any optional extras that might feature on the menu, like truffles or caviar.
That’s not to say surprise middle courses are off the menu, though. Here’s how I’d instead advise increasing your chances of receiving those: Become a regular, be friendly to the staff, accept recommendations, and try the specials from both food and drinks menus. The more you visit a restaurant — especially on days that might typically be slower — the more likely the staff are to remember you and want to reward your loyalty.
Interestingly, while researching this urban myth, I discovered that in some instances, restaurants have added the option to “buy a round of beers for the kitchen” on their drinks menus. Honestly, good on them. But if you do come across this next time you’re dining, buy the round of drinks as a sign of respect for the kitchen team, and in acknowledgement that they are likely underpaid and overworked.
I don’t know about beer but a round of Jameson shots sure does.
L
Yes, drunk cooks.
Sounds like a squid pro quo venture to me.
I dunno about this one. Drinking on the job?
One hand washes the other and as a waiter, you need those people on your side.
Never heard of a customer doing this directly to the kitchen staff.
Turning your Sous Chef into a Soused Chef might not be the wisest course of action.
no kidding, I am sure no restaurant worker would ever drink alcohol on the job, and especially not after clocking out.
Works great for the trashmen. Leave a cold sixpack on top of the trash cans, and they will take anything.
If the meal is wonderful/spectacular, I always send 1-2 bottles of the vino we’ve had, back to the kitchen for the head Chef and Sous-Chefs to enjoy, and they always come out en masse to me, and bring out assorted goodies. Bon appetite!
Hubby works at a fancy steak house and they’d never allow drinking during a shift. They have cameras everywhere too since it’s in a casino. The customer could give out gift cards or even cash to the kitchen at the end of the meal, but that would only pay off if they were regulars, in which case a Christmas bonus to the kitchen crew would pry be allowed and appreciated. Hubby has regulars who eat there 2-3 times a week, which blows my mind.
LOL, I am sure plenty do. But the owner/manager/chef shouldn’t take such action casually was my point.
They got a show called Bar Rescue where some expert comes in and helps fix up failing bars and grills with remodel and motivation and new systems in place. Half the time (at least from what I’ve seen of it) the problem is that the owner and staff are always three sheets to the wind.
I always send a bottle to the cooking staff if the French fries are hot.
drunkenese cooking might put a little more guess work in what you’re eating than chinese...
The Bar Makeover show came to our town (Maricopa) this summer and did a makeover for one of our bars. They’ve kept the most popular items on the menu since, even tho they seemed kinda pretentious for our area, but overall I think they improved the place.
I suppose as long as they don’t price themselves out of the market, people would appreciate a nicer place and some fresh food items. Though I figure, that show is really in the business of making TV shows. The fate of the bar has nothing to do with it once they leave town.
I spent a couple days this week with a co-worker. He insisted that we eat at his cousins Italian Restaurant in New York.
Wow, what an experience. From meeting the entire staff, to ordering without a menu to extra food that just ended up on the table to a tour of the kitchen.
It was an eating experience I’d never had before.
Works like a charm at sushi bars, those guys love to drink at work. I always by the chef beers and I get all kinds of extra stuff every time. Give it a try, it’s well worth it.
I’ve found that a quick poke of the head through the kitchen door with a “Dudes, great job with the roast beef” or something similar gets remembered if you are a regular.
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