“I used to be a pasta chef at a restaurant, where we hired a new sous chef (who I suspected had embellished a bit on his resume). We put him on sauté that night so I could watch him, and we got an order for a whole chicken…”
“When the time came for him to turn it over to the ‘presentation’ side, he grabbed the pan handle with BOTH hands, and flipped the entire chicken over in the air. He covered me, the line cook, executive chef, himself, and most of the line in burning-hot oil. He called out the next day because it was raining and he ‘didn’t have a closed sunroof,’ and never showed up again.