Not Good Enough
Not long after I received my chef’s papers, I interviewed at a hotel to fill a kitchen position. We chatted for 20 minutes in the Executive Chef’s office. At that time, I recall him being arrogant. This is common in this industry. At the time, I didn’t give it much thought because the pay was good and the job was something I wanted. It turns out that it was a big mistake.
As I left his office, I decided to exit through the dining area (the same way I entered), which at that time was closed. He told me to go the other way. It was still an hour before the service began. He said something so shocking that I did it without saying a word.
After I got home, I called him and told him that, after having a closer look at his menu, I felt that it was not good enough. I would therefore refuse his offer.
