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Restaurant Punk Rules: What Not to Do at a Restaurant (According to Chefs)
Why do chefs hate modifications so much?
What does “rare” actually mean?
And why is firing food at the end of the night such a cardinal sin?
In this episode of Restaurant Punk, we break down the kitchen pet peeves that push cooks to the edge—menu substitutions, misunderstood steak temps, front-of-house mistakes, and the chaos that happens when accountability disappears during a rush.
It’s loud, opinionated, brutally honest, and painfully relatable for anyone who’s worked in restaurants or modified a menu item while dining out.
Listen before your next reservation. Trust us.
#RestaurantPodcast #ChefRants #KitchenLife #HospitalityTalk #FoodIndustry #BehindTheKitchen #LineCookStories #RestaurantOwners #ServiceIndustry
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By Kara Restaurant GroupWhy do chefs hate modifications so much?
What does “rare” actually mean?
And why is firing food at the end of the night such a cardinal sin?
In this episode of Restaurant Punk, we break down the kitchen pet peeves that push cooks to the edge—menu substitutions, misunderstood steak temps, front-of-house mistakes, and the chaos that happens when accountability disappears during a rush.
It’s loud, opinionated, brutally honest, and painfully relatable for anyone who’s worked in restaurants or modified a menu item while dining out.
Listen before your next reservation. Trust us.
#RestaurantPodcast #ChefRants #KitchenLife #HospitalityTalk #FoodIndustry #BehindTheKitchen #LineCookStories #RestaurantOwners #ServiceIndustry