Lol… Yeah… But he used the example of Jack Nicholson walking in. I think even. If some well dressed customer who may be a regular but isn’t famous had walked in, he would have kicked them out.
@@daulahiftitah6461 yeah, I haven't gone to a single restaurant here in South Africa where they don't advertise their kitchen closing times vs their dining room closing times
I remember my first kitchen accident, I turned this huge oven's gas valve on a few seconds too much, and once I lit the match, the accumulated gas formed a small fire ball that burned every single hair on my face and arms, no skin burns whatsoever. It took a few months to grow back, it was hilarious.
They tried that with me at one restaurant famous for their wines in Dallas, and nearly all the wines didn’t match. I was very disappointed. I think it’s because we had better pairing experiences so I knew what to look for.
Well, a lot of times people are just trying to be nice. I've often had wines recommended to me that weren't right. But what am I going to do, return it? Start a drama by calling people to my table? I've only returned wine once, and that was because it was starting to turn to vinegar. It was undrinkable. Other than that, I just soldier on.
As a dishwasher during a pandemic when ppl came in 10 mins before close I I can assure you that seen in waiting is NOT overplayed whatsoever. Wolfgang is a great chef but he’s a celebrity so of course he made pecan pie last min for jack nicholson. No one would be pissed to serve jack at 1am
seriously, my first job in high school was a dish washer in the 90s and when people came in right before close we would totally be pissed off! I had plans to meet my friends at 10:30pm, damnit!!
People are saying that chefs don't melt down at fine dining restaurants over last second customers. Not true at all. Every restaurant gets a closing meltdown eventually. Chef Puck is just being a sweet guy. He knows that Waiting scene is accurate.
@@fuzzzone he isn’t out of touch. He runs 20 restaurants, with hundreds of employees, with his own thousands and thousands of hours of experience working in kitchens at all levels of quality. You, and everyone who throws a fit because a customer came in before the restaurant closed, are just petty.
A. Most fine dining restaurants don't take random wake-ins, you'll have to book a reservation, unless you're a regular. B. Most regulars who frequent a fine dining restaurants are either celebrities or people with high social status, so neither the restauranteurs nor their staff is going to refuse a regular who walks in, even if it's a last minute walk-in.
I worked in a fine dining Italian restaurant. The owner head chef was Italian. There was a meltdown multiple times a week. Didn't have to be last second customers, could be anything. One time he unplugged all the computers so that the waiters couldn't put more orders in because they were coming in too fast.
Waiting... Isn't a reality? That was exactly how three restaurants across two states I've worked in have acted. Not every night, but a decent portion of the time. What's unrealistic is that they were done cleaning that kitchen 100% and waiting to go a few minutes before closing.
That scene in Waiting, of course you're not going to see that Chef. You're the boss, we are not going to do that in front of you, lol. However, I bloody garante it does happen 😅🤣
@@sarasamaletdin4574 I felt like his commentary on that was pointless. I remember the movie made Julia seem rather rude and dismissive. I don't expect him to diss his friend but just leave it out instead of talking about butter.
Restaurants need to put when they kitchen closes for the hours if they don’t want that to happen, people don’t know when kitchen is supposed to close if they aren’t told.
@@sarasamaletdin4574 Kitchen's close when when the restaurant closes (per whatever hours are given to the customers). It's just that doors are sometimes open to let customers out or people who ordered before that time stay in to eat. Literally just look at the restaurants hours and if it's super close to close, you're gonna be annoying the kitchen staff. Closing staff have a ton of cleaning and other things to do after everybody leaves.
I love that Chef doesn't actually talk about the movies, themselves, but about the food. He's something of a sellout these days but, it's still all about the food for him. And, like any real cook, he has chewed up arms and fingers. I've been burnt so many times, I can't even feel my fingertips burning, anymore!
Uh, I guess Wolfgang never worked in a lower end chain restaurant (like Applebees, small town, Chilis, etc.)? I have and that's 100% realistic. Cooks obviously don't get tips, and there's a LOT of people that are just lookin' for a summer job or are just 'whatever' at that point, not trying to 'make it big', and the owners are either gone/checked out, etc.
i always got stuck with the creepy owners/managers who only cared about hooking up (and mostly failing) with underaged girls. they treated male employees like dogs to show off how much "manlier" they were than us.
Don't restaurants usually close the kitchen 45-30 minutes before closing time to prevent people coming in 2 minutes before the actual restaurant is closing? That has been my experience so far at least
Our music teacher in school had posters of "Perfect Practice Makes Perfect". However, he would always say, "There is no such thing as perfect, just better."
I watched Julia and Julia as a child because the movies where my dad lived only charged 3 dollars a movie n me and my brother watched it to wait for another movie showing later on and I left actually enjoying the film lol it was good
James Beard was the first chef to become famous on television. But Julia really defined the "cooking in my kitchen" kind of cooking show. I have a great picture hanging in my kitchen of her on her set with a crew of four people sitting on the floor behind her taking the uncooked food and handing her the cooked versions.
I was a waitress at a sushi restaurant, and some people came in 15 to close. I had the wrong close time in my head, so i told the people we were already closed. The sushi chefs literally wooped and cheered me because of it 😂
I think off the top of my head the worst injury I had working in a kitchen was when I stabbed myself with a spoon trying to open up a bottle of hot sauce. I was bleeding and it wouldn't stop for a while. We threw to bottle of hot sauce away and I had to write up a injury report.
I don't know what Wolfgang is on about but if you come at the last moment before closing many restaurants will not accommodate you. In fact in many restaurants the last order time is pretty much 30 mins before closing time.
I love WP, but he is the furthest removed to be critiquing restaurant movie scenes. Dude cooks for Hollywood. He’s treated like royalty. Comparing a random late night customer vs. Jack Nicholson. Cmon man.
Overboard is not a cooking movie so who cares? As just a regular person I resent that a celebrity can go in late and the chef willingly stays but an average person will be told they are closed and I resent it even more since he said "not appropriately dressed, doesn't fit in". That is so elitist sounding.
Hate to break it too you Wolfgang. But low end restaurant chains are exactly like waiting. We definitely curse the customers families if they show up 1 hour before close
@@Ryne4S if by "standards" you mean being incredibly condescending and disavowing people based on income then you have no business being a chef. Grow up.
@@Ryne4S uh no kiddo he literally fuckig said if someone normal came in with normal clothes then he wouldn't serve them but if they are famous then he does. If you are a chef then you're goal is for the most amount of people to try your food and being pretentious makes you a toddler and any respect is gone. Seems like you hate those who don't have money on expensive clothes. Again, grow up
Wolfgang, I am surprised I have to be the one to tell you this but a good steak is better without butter. Butter has the tendency to muddled the taste of the high quality beef if added to a steak, restaurants tend to add butter to steaks to give pore quality steaks a richer taste.
@@klinx2759 I have done some fine dinning in my life in a few places and though I know there is a clear dress code, I do not agree it's a matter of manners. Just a code along with some common sense. And though I am a few of Puck, the way he said it came off rude to me probably more so than anything.
@@dadbodmascot so maybe they should have said etiquette instead of manners? I understood and agree with what they both said to you. I also get what you are saying too. When Mr. Puck said that it stood out to me. I didn't think it was rude, but could be construed as "elitist", And honestly i think that's fine in this case. Regarding fine dining.
