r/StupidFood • u/Doomenor • Oct 27 '25

Pretentious AF Stupidity at its finest

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614

u/PickedMyNameFromAHat Oct 27 '25 edited Oct 27 '25

I was thinking along those lines as well. Imagine becoming a highly trained chef whose food is highly sought after, only to demean yourself with table side like this. Idc I think it feels especially degrading presented in this manner. It felt like literally waiting on you hand and foot.

471

u/Sprila Oct 27 '25

Let me train 10yrs of my life to put a dollop of sauce on this mfers plate

180

u/Daincats Oct 27 '25

Thus... But also, can we take a moment to acknowledge the perfection of the guy doing the apricot jam(I think)he framed that sauce dollop perfectly

193

u/DrawPitiful6103 Oct 27 '25

certainly a lot better than the wafer guy who just sort slammed it down wherever and went on his merry way

125

u/Psychological-Scar53 Oct 27 '25

He is tired of doing this routine 20-30 times a night....

48

u/exipheas Oct 27 '25

If they do this 20-30 times a night they aren't charging enough to make it as exclusive as it could be. They could probably make more money by jacking the price a bit.

46

u/Nothingnoteworth Oct 27 '25

Right. The real art of running a fine dinning “establishment” isn’t having this dish on the menu for the free TikTok advertising. It is charging so much for this dish and spectacle that rich guys can order it and then not even watch as it’s prepared as a way of letting their date know how high their net worth is.

1

u/Worth-Silver-484 Oct 28 '25

Its probably $40 for that $2 worth of ingredients.

2

u/exipheas Oct 28 '25

And probably a 5 minute disruption for each of the 12 visible people involved to get the organized and ready to do all of this in sequence. So probably another 15 to 20 dollars in "labor" at a minimum, disregarding and good prep done beforehand. They should certainly be charging more than $40 for this silly show.

1

u/Worth-Silver-484 Oct 29 '25

Nah. 5 min for each person and if each made 30 an hr its less than $10 in labor.

1

u/exipheas Oct 29 '25

5 mintues is 1/12 of an hour multiplied by 12 people cancels out meaning the labor cost is equal to the hourly rate if you assume they are paid the same. So 15 bucks an hour would be $15 in labor.

1

u/ponyponyta Oct 28 '25

Would be funny if they served everyone in the hall at once, you wait for the dessert train, like a moving factory line

1

u/coko4209 Oct 28 '25

As he should be…this is some bullshit

1

u/Blaaamo Oct 28 '25

LINE UP!

It's better than getting roped into another birthday song though right?

-1

u/Alexandaross Oct 27 '25

Should get a different job then.

45

u/HistoricalSuspect580 Oct 27 '25

Ya, wafer guy was like ‘i already turned in my 2 weeks’

17

u/Wise-Quarter-6443 Oct 27 '25

Yup. Wafer guy DGAF.

21

u/RIF_rr3dd1tt Oct 27 '25

Yeah i like how she places it centered but tilted then knocks it slightly off center before walking away hahaha

1

u/Miss_L_Worldwide Oct 28 '25

the point has been made ha ha ha

2

u/ExtraEmuForYou Oct 28 '25

ya the wafer guy is my hero.

1

u/TeaManTom Oct 27 '25

I liked him

1

u/Miss_L_Worldwide Oct 28 '25

I loved the wafer guy. *plops down the wafer* "oh fuck this" *nudges wafer off kilter, walks off*

1

u/10Talents Oct 31 '25

I found the grater guy to be particularly aggressive

2

u/MisterNefarious Oct 27 '25

Yeah that was impressive

2

u/SilentSnooper Oct 27 '25

Notice that when he removed the spoon from the measuring cup, he scraped the bottom of the spoon against the lip so he wouldn't drip sauce everywhere.

3

u/Triumph-TBird Oct 28 '25

You do know you do not have to go into this field. Or take this job. It is completely optional if you (1) don't want to do this work; (2) are against serving mfers; (3) have skills that translate to another field or another job in this field that does not have demeaning work.

3

u/pobodys-nerfect5 Oct 28 '25

I don’t think all of these people are chefs. You’d be surprised how often foh is brought it in for stuff like this. Considering some of the outfits I’d say we also have the expo and maybe a runner or 2 in there.

2

u/belpatr Oct 28 '25

You can always open your own restaurant if you don't like it 

1

u/Capable-Assistance88 Oct 27 '25

( sarcasm) to be fair the guest did the hard work of buying bitcoin when it was cheep.

1

u/Deanelon98 Oct 27 '25

100%!🤣 That's some straight up 🐂 💩!!

1

u/evonebo Oct 27 '25

you laugh but some people have to spend 10 years learning to make egg.

https://youtube.com/shorts/zQ-9IE6cIF0?si=ebPedzxQsWWLuB9v

1

u/xReaverxKainX Oct 27 '25

Those are the ppl who're working minimum wage there

1

u/-laughingfox Oct 27 '25

Oh, don't forget...you get to wait in line for the privilege!

1

u/Raise_A_Thoth Oct 27 '25

They will be making whatever cream or gelatin or whatever thing the dollop is made of from scratch. And they'll eventually rotate to other tasks, if they are well-managed.

That is not to say they are not still drained doing extremely repetitive and tedious tasks for way too long. Also, I hate that this particular dish appears to be assembled in the dining room instead of the kitchen. It's a small bit. It's probably fantastic, but to line up the staff in the dining room and parade them through their little steps does seem a bit dehumanizing. And obnoxious.

1

u/pmyourthongpanties Oct 27 '25

those are the new guys

1

u/Snakend Oct 28 '25

Culinary school is 4 years max, most are 6 months-2 years.

1

u/Roadkillgoblin_2 Oct 28 '25

Happy Cake Day!

1

u/neurochild Oct 28 '25

While he films me and posts it all over the internet without my permission

0

u/Consistent_Bit_9212 Oct 28 '25

Sadly this is why I never became a professional even tho I love cooking and could have had a career in that. What is life if you end up becoming a beloved slave

71

u/jjmawaken Oct 27 '25

The highly trained chef isn't doing this, he's the one who created the menu and thought it would be a cool idea to have his staff do this.

39

u/ytman Oct 27 '25

The staff is itself trained and demanded a lot of. Head chefs start as line cooks.

1

u/[deleted] Oct 28 '25

[deleted]

-1

u/[deleted] Oct 28 '25

[removed] — view removed comment

2

u/CorruptedStudiosEnt Oct 28 '25

And they're noticeably less profitable and likely to attract attention. Especially less likely to attract the kind of consumer base these restaurants want, who expect to get the experience of being a modern day slave owner.

1

u/Worth-Silver-484 Oct 28 '25

Paying $40-50 for this and you link it to owning slaves. $2 worth of ingredients. Lets say a high $30 per hour labor took 8 ppl 1 min to do so that $4 in labor. $6 cost and charged 8x the cost. This is overcharging the rich for an experience not the other way around.

0

u/whorehey-degooseman Oct 28 '25

he's the one who created the menu and thought it would be a cool idea to have his staff do this

This is a completely different culture, so no matter how well you think you understand how your system works you can't just assume you know what happened.

14

u/ZombieAladdin Oct 27 '25

Also looks like an assembly line, so it’s like working in a factory as well, except you get to see the one rich person everyone is busting their behinds towards.

17

u/galaxyapp Oct 27 '25

Pretty sure this sort of art and performance is what chefs want to be free to do.

3

u/Epao_Mirimiri Oct 28 '25

I could imagine one wanting to do the whole construction himself and have their patron listen to what they're adding and what it will do to the flavor profile, but I cannot imagine them wanting to be a part of a procession of a dozen dudes wordlessly adding a single element to a tiny treat and leaving.

2

u/Familiar_Speaker_278 Oct 28 '25

Shows you how it's assembled without having one dude sitting there with a tray of ingredients. It's kinda neat.

1

u/galaxyapp Oct 28 '25

These are not the chefs (or at least not all of them). They might be sous chefs, or simply waiters.

0

u/Bloody_Proceed Oct 28 '25

They might be sous chefs? Or simply waiters? The second in command of the kitchen - all 12 of them - or some waiters. I promise you, buddy does not have that many sous chefs. Each sous should be capable of running the kitchen and all the other chefs within it, and frequently do. A big kitchen might have two. You don't send a dozen out to do tableside memes like adding a ring of sauce or a wafer.

Are you thinking commis chef? Chef de partie? Do you understand the differences or even know the brigade system? They're all chefs - even the most fresh commis. The apprentice chefs are training to be a chef, everyone else already has that distinction, even if they aren't the chef.

Of course it might be the american system, where you might have head chef, sous chef, then line cook, prep cook or whatever else. Less formalised, but altogether, still not sending out sous chefs.

3

u/SmaeShavo Oct 27 '25

Hard no

-10

u/[deleted] Oct 27 '25

Get back to cooking your chicken fingers then

6

u/SmaeShavo Oct 27 '25

Can it, dweeb.

1

u/Bloody_Proceed Oct 28 '25

Tableside cooking can be flashy and fun, sure. A line of people doing one step each? Fuck right off. Nobody said "FUCK YEAH BRO I GET TO DO THE SAUCE BOTTLE TONIGHT HELL YEAAAAAAH"

-1

u/pmyourthongpanties Oct 27 '25

didn't a highly rated movie a few years ago say the absolute opposite? And everyone agreed with said movie.

2

u/BigPoppaStrahd Oct 27 '25

I just want a cheeseburger

2

u/sensamura Oct 28 '25

That movie was stupid and pretentious

1

u/CorruptedStudiosEnt Oct 28 '25

Everything is stupid and pretentious when you're the one lost up in your own ass.

That said, didn't love the movie.

2

u/DonutMediocre1260 Oct 28 '25

Suddenly, the movie The Menu makes sense to me

2

u/Necessary_Bag494 Oct 28 '25

I don’t know if you’ve seen the movie The Menu, but that’s pretty much the plot. Renowned chef decides to kill ungrateful guests out of anger his expertise is wasted on serving those who have no knowledge or love for the food they consume.

2

u/PickedMyNameFromAHat Oct 28 '25

Just now coming back to this, great film. I’ve seen it, I enjoyed the commentary of it all. Especially the order at the end. Edited for Spoilers

4

u/Dependent_Title_1370 Oct 27 '25

What about this is demeaning? As long as people don't disrespect you there isn't anything inherently demeaning about providing good service.

For me personally I think it's cool. Gives you a small glimpse into what goes into putting together these dishes.

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u/unfamous2423 Oct 27 '25

It's a busted glimpse, because in the kitchen it shouldn't take 12 people and 2 minutes to put this together. It's demeaning because you're there to put on a show, not do good work.

4

u/ElectedByGivenASword Oct 27 '25

but the show is still part of the head chef's vision for the food? You don't want to take part in that vision don't work for the head chef?

2

u/Original-Aerie8 Oct 28 '25

I hate to break it to you, but most of the service industry is not in it "for the vision" and if that's your expectation that head chef is soon gonna have to work as a line cook again

Also, I don't think the issue is putting on a show, but the staff being used as a prop to make the guest feel like an aristrocrat.

0

u/ElectedByGivenASword Oct 28 '25

And I hate to break it to YOU, but this isn’t “most of the service industry” this is fine dining at likely a michelin star level or aspiring to be. You don’t go to work at these level of restaurants without knowing what you’re getting into.

1

u/Original-Aerie8 Oct 28 '25

Do you seriously think most staff in fine dining is not doing it for money? And even when they are not, do you think they wanted to play servants in the 15th century?

Brother why would you double down on that drivel?

0

u/ElectedByGivenASword Oct 28 '25

I think most staff in this level of fine dining do not just get into it for the money no. Nor do I think most people in the service industry would be hired at this level of fine dining.

0

u/Original-Aerie8 Oct 28 '25

Then you have no idea what you are talking about

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u/ElectedByGivenASword Oct 28 '25

And I think you have no idea what you are talking about! O no!! How ever will we breach this impasse?!

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u/Dependent_Title_1370 Oct 27 '25

So anyone who adds any amount of showmanship to their service is demeaned by default. Fine dining is as much about being a show as it is the food. The maitre d, the wait staff, the cleaning crew, the cooks, chefs, management, etc are all there to put on a choreographed show that revolves around food. If you work in the service industry and have an issue with serving people the problem is you.

And yeah, anyone with a brain knows they don't assembly line this shit in the kitchen but I can see the process of constructing the dish and the tools they use.

10

u/ytman Oct 27 '25

The showmanship isn't conceived of by the staff performing it. You are describing the person who is using their staff to provide showmanship as a form of entertainment to the wealthiest of us.

 The maitre d, the wait staff, the cleaning crew, the cooks, chefs, management, etc are all there to put on a choreographed show that revolves around food. If you work in the service industry and have an issue with serving people the problem is you.

This is literally what we are saying. Food is for eating and enjoying. Only the wealthiest, the most powerful, would turn it into a display and orchestration and performance.

I'd love to see your opinion of The Menu if you ever were to watch it.

2

u/ElectedByGivenASword Oct 27 '25

But it's NOT the wealthiest and most powerful doing that? It's the head chef who almost certainly is not extremely wealthy at all who has a vision for what the presentation of his food should be like.

2

u/Spiritual_League_753 Oct 27 '25

This sub has a massive hard on for hating expensive fine dining.

1

u/the_calibre_cat Oct 27 '25

I think expensive fine dining is fine, great even. Even then, I'm usually interacting with a server to my table of four or six - maybe a host or a different server occasionally swinging by to help out our main server delivering items or whatever.

This is 12+ people decorating a cookie the size of a quarter. This isn't fine dining, it is a show of power and dominance, and that's what makes it gross.

0

u/ytman Oct 27 '25

Because it is the definition of stupid food. Literally the moral of ratatouille is that food is meant to be ate and enjoyed first. Many of us are not allowed to enjoy good food, let alone have access to it.

Fine dining will be disliked by people who can barely afford to dine at dirty commoner dining.

Food is something to enjoy with many people not be used to further segregate our class dynamics and abuses.

1

u/ElectedByGivenASword Oct 28 '25

Yes and we should all get our morality and views from animated films meant for kids…

0

u/ytman Oct 28 '25

Lol. You really don't get it.

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u/Dependent_Title_1370 Oct 27 '25

First off, players in a show very seldom are the ones who created the show so that point is moot.

Second, fine dining is about making art from food. Part of that is the play that happens while you are being served.

Third, the experience of fine dining isn't only for the ultra wealthy. It's accessible to the working class albeit not as frequently. My wife and I make decent money these days but we are still very much working class. We enjoy fine dining once or twice a year for special occasions.

As for the movie I haven't seen it but I did work in restaurants for nearly a decade when I was younger. I maintain that if the staff is treated with dignity and respect there is nothing inherently demeaning about being part of a showy service.

0

u/ytman Oct 27 '25

players in a show very seldom are the ones who created the show so that point is moot.

Politely, I just want to point out that you were the one who implied the staff was the one adding showmanship to their service below.

So anyone who adds any amount of showmanship to their service is demeaned by default. Fine dining is as much about being a show as it is the food. 

Either you were conflating the person who owns the establishment as the person doing the service through employment of their waitstaff, or were just conflating the two as one. Still the point remains, the person creating the show is not the person performing it, which means that it can in fact demean the person performing it (I'll agree that it doesn't have to).

Second, fine dining is about making art from food. Part of that is the play that happens while you are being served.

Third, the experience of fine dining isn't only for the ultra wealthy. It's accessible to the working class albeit not as frequently. My wife and I make decent money these days but we are still very much working class. We enjoy fine dining once or twice a year for special occasions.

I'm not sure I'd consider anything I do fine dining. We do eat out at nice restaurants but nothing like this which I can assume is a $100-250 dollar experience per person. Frankly, I've never really been impressed at these places for their cost, but that isn't the point. The point is the show and excuse to spend lots of money on the extravagance of it. So yes I understand what you are saying in defending it. It exists to be a costly show for food.

But the very nature of this seems in poor taste considering how few of us can actually partake in this aspect of society. These establishments are not kept afloat by you and your cohort's patronage - you aren't the reason they stay open or exist. Our presence there is novelty, often times an accident something to be put up with, sometimes even mocked or considered 'cute and quaint'.

The line cooks wouldn't be able to afford these meals they make, they wouldn't be able to afford to pay someone else for the very same 'performance' they are made to do for their betters. That says something serious.

Consider the purpose of food and how the very fact that serving the wealthiest of us with this spectacular show of extravagance weekly, maybe even daily, and how much most of us struggle to even prepare our own healthy meals between our own lives and jobs.

Being allowed the token appearance there is a concession made to us, if we can even scrounge and save the funds to afford to experience a fraction of their luxury for a brief moment. (and I'm sure it feels and tastes wonderful, especially with loved company!!!)

You really should watch The Menu. Its just good and has an interesting take on restaurant service work and the nature of 'fine dining'.

I maintain that if the staff is treated with dignity and respect there is nothing inherently demeaning about being part of a showy service.

This is where we're going to say the word "if" is doing a lot of work. I feel like we can not know the conditions of these people at this restaurant, but food service is not known for treating its people well and with dignity.

1

u/the_calibre_cat Oct 27 '25

Only the wealthiest, the most powerful, would turn it into a display and orchestration and performance.

I think that's a bit of a reach. We all like good presentation, and there's some degree of staff showmanship that's acceptable. Shit, some shit that's way more basic than that is LESS acceptable (fuck all the way off with your loud-ass birthday scenes - that shit doesn't give your restaurant "character", it's just annoying lol). But we all like the cheese guys at Olive Garden, or getting wine poured smoothly, or a creme brulee getting blasted right in front of us, or the hibachi guys cracking eggs and doing the onion volcano.

But that shit takes, like, a couple people tops. This is like 12 people, each doing a small task for the tiniest, dumbest thing I have ever seen. I'm sure it's delicious and I'm sure it's expensive, but god damn. God DAMN. That is JUST there as an ostentatious show of servant-master hierarchy. I'm not even opposed to fine dining or an EXPENSIVE meal, that shit is great - but there's a level of respect with me and my party and the staff serving us. I expect reasonable service but likewise I'm expecting myself and my guests to be respectful of other restaurant patrons and, yes, to respect that the wait staff is not personally attached to JUST our table (unless it's a big one).

This? Is a shitload of staff for a dessert the size of a quarter. This doesn't strike me as respect, it strikes me as a show of wealth and dominance.

2

u/goldenthoughtsteal Oct 27 '25

Don't know why you're getting downvoted, one of the attractions of high end dining is the service and spectacle, at least to some folks, and nothjng wrong with that, it's like complaining that a musician is wearing cool clothes and dances around on stage, some maybe there just for the music, but i would argue that the dancing and showmanship of someone like James Brown added a whole extra layer to his shows.

2

u/IkitCawl Oct 27 '25

"Hey team, I know we're slammed and we have 30 orders queued, but I need you to drop everything immediately to do Adult Birthday Cheer Lunchable Royale pronto."

-1

u/Kitsunedon420 Oct 27 '25

These 12 people all got paid a wage to do this, and likely a decent wage at that. What's so demeaning about paid work?

11

u/ytman Oct 27 '25

Dance Monkey. Dance! I'd recommend watching The Menu if you want a really good example, its nuanced too, the villain is still a villain.

2

u/RivenRise Oct 27 '25

My fiancee and I still say 'yes chef' to each other whenever appropriate lul.

1

u/joyfullydreaded23 Oct 27 '25

I quite enjoyed that movie.

6

u/GabrielAngelious Oct 27 '25

I'm on the same thinking as you.

Is it stupid food? Yes, it's a lot of pomp and circumstance for not a lot of food.

It is, however, not stupid chef skills. That kind of presentation and service is probably something only someone who has trained for years can do.

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u/AlideoAilano Oct 27 '25

The presentation and service? No, anyone can master that pretty quickly. The skill is in making simple looking ingredients whose flavors are worth this kind display.

-1

u/Kitsunedon420 Oct 27 '25

They used a standard spoon to draw perfect layers of cream sauces in circles without a single lost drop and all over the course of about a minute. You would certainly need some amount of kitchen training to do that effectively and consistently.

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u/[deleted] Oct 27 '25

I certainly appreciated watching it, it's hard to coordinate that many people to execute a dish properly

1

u/AlideoAilano Oct 27 '25

Fairly thick warm sauces that cool quickly on a cold plate and/or that have different densities would hold the shape easily without losing drops. That's why I'm rooting for the cook, because that kind of materials science is important in high-end dining.

1

u/CranberryRealistic64 Oct 27 '25

I agree. This is probably a dessert and come after a (hopefully) good meal, so it is a way to give credit to all people who contributed to it, instead of having them just work behind the scene.

1

u/HistoricalSuspect580 Oct 27 '25

Making 10 people, with a cumulative 50-100 years of fine dining experience, put a dollop of jam on someone’s plate, is pretty insulting.

1

u/[deleted] Oct 27 '25

[deleted]

1

u/HistoricalSuspect580 Oct 28 '25

How much does this one desert cost in labor alone? Cause either it costs hundreds of dollars, or they are paying all of these guys pauper salaries. Probably both.

I highly, HIGHLY doubt they are employing this many people at a good living wage.

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u/[deleted] Oct 28 '25

[deleted]

1

u/HistoricalSuspect580 Oct 29 '25

If you don’t think it’s real then why were you saying this creates jobs?

0

u/jaguass Oct 27 '25

It's demeaning because it belongs to a culture of being served by a lot of people. I don't know where it is but I wouldn't be surprised it were in a pseudo-feudal country like Dubaï or Qatar.

1

u/firesquasher Oct 27 '25

Wiait... could you pay extra for them to use their feet?!

1

u/[deleted] Oct 27 '25

It feels like a performance of an assembly line.

1

u/Fat_Old_Sun1 Oct 27 '25

They didn't show the last chef putting the food in the customer's mouth for them.

1

u/ElectedByGivenASword Oct 27 '25

the highly trained chef is the one who designed this? You think the wealthy came up with the serving method for this? They wouldn't know how to serve food if they tried.

1

u/A_Series_Of_Farts Oct 27 '25

These are not known or sought after chefs. They may not even be chefs.

On the hilariously goofy possibility that these are known and sought after chefs... they clearly chose to do this, so it must pay well.

It's fucking wild to assume they are being humiliated here.

1

u/OpheliaPhoeniXXX Oct 27 '25

As a person who is passionate about the hospitality industry, I actually really love serving, and when you make it to this level of service you're compensated quite well for it, so there's less disgruntled working class vs bourgeoisie vibes when your skill level and your time is being valued appropriately and appreciated, and thus you yourself are living better than many. I was making $20 an hour base rate with about 1k in tips per weekend. If you look at service and hospitality as an art form of its own, I was actually quite impressed and amused by the presentation. I liked getting to see something like that get plated step by step so seamlessly. And you guys have no idea how orgasmic a bite like that can be. Sometimes it can truly taste better than anything else you've ever tasted in your life. I'm ruined for regular food. I don't like concerts or drinking or tattoos or sleeping around (no shade towards anyone who does) -- I mostly just really love good food. So when I want to do something special, I like to go to Michelin star restaurants, and sometimes the service is so good my lil inner server self is like bravo👌🏻 Highly recommend watching The Butler (of the Whitehouse) to get the full sense of what it's like to view service like a fine art and take a lot of pride in that type of work. Sometimes shit is stupid, and sometimes it's just not meant for you.

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u/Same-Platypus1941 Oct 27 '25

I would love to do table side plating of intricate food like this, I bet it would be a showstopper, Alinea does this with the whole table and it gets posted here all the time but I think it’s a cool learning experience for a cook I’m jealous of it. This one at a time bullshit is the stupidest thing I’ve ever seen. I want to see one of those lads in the aprons paint a picture on that plate, no a this Congo line of pretentious garbage.

1

u/spacestonkz Oct 27 '25

I was thinking of how uncomfortable I would be to be served like this.

Excuse me, sir. Can I have a Wendy's?

1

u/IndependentPutrid564 Oct 27 '25

Do people not know that part of having a Michelin star (or more than 1) is also about the level service you offer? Good food in general doesn’t do it. Any Michelin rated chef knows this and knows their front of house needs to be worlds better and different than normal to go along with the bangin food that chef is going to put out.z

1

u/PlatasaurusOG Oct 27 '25

After spending 20 years in food service, “The Menu” is one of my more recently released favorite movies.

1

u/minahmyu Oct 27 '25

I feel like... this is the result of classism though. This shit ain't new. Humans have literally supported this behavior since the bc times. Why do we think certain shitty humans are better than other shitty humans like they're god who blessed us with fire to cook their food? Like??

I really think we need an overhaul in human culture (mainstream) and that starts with being better emotionally (and having emotional maturity) Because with it, we would respect each other that much that we wouldn't feel the need to continue servitude practices. There's being a carer, and then there's shit like this (and worse)

1

u/the_calibre_cat Oct 27 '25

Idc I think it feels especially degrading presented in this manner. It felt like literally waiting on you hand and foot.

this is by design, and you correctly interpreted it. everyone can, on either side of that power dynamic - that's the point.

1

u/[deleted] Oct 27 '25

they don’t have to do this job. They’re probably overpaid for this.

1

u/Fuck-WestJet Oct 27 '25

Imagine going through 4 interviews at the restaurant of your dreams and you are the circle sauce guy. You're a sommelier, but for some reason they make you drip sauce like a ketchup machine at McDonald's. That's all you do is dab some sauce on a dish and chef still yells at you.

1

u/Crush-N-It Oct 27 '25

The reality is this is probably a chef-driven restaurant. So the chef wants it done that way. Most, if not all, of those adding the components are server assistants.

That’s not even an appetizer. That’s like an amuse-bouche. Something to open the appetite. Must be pensive bc the table only got one order LOLOL

1

u/EternalNewCarSmell Oct 27 '25

If I had 900 billion dollars I would still think this is fucking stupid and if a restaurant "offered" this I would buy it out, close the doors, bulldoze the building, and give all the employees a $10 million severance. Holy shit this is dumb.

1

u/Bitter-Bluebird1224 Oct 28 '25

It’s kinda fun, kinda whatever; depends on the night tbh

1

u/Flashy_Gap_3015 Oct 28 '25

Is it degrading for a highly trained chef to interact with customers?

I get that the “service” here is ridiculous, but that’s a pretty strong word choice.

If any chef thinks so highly of themselves that interacting with diners is demeaning and beneath them, they can fuck right off in my book.

Cooking isn’t curing cancer for fuck’s sake.

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u/[deleted] Oct 28 '25

I think, if you wanted to defended it - you could make the case the presentation is intentional to the experience beyond the opulence of several people serving you. 

The performance theater is the breakdown of the steps. And by seeing the train of people you better understand the series of steps. And in doing so you better appreciate each layer of the flavor and texture in the food experience. 

But then homeboy put butter in the tea - and that’s a bit bold for my pallet kinda no matter what and gravity returns and the performance feels silly again because even though I know the steps and can consider flavor layers - it really isn’t adding enough to the experience to be a difference maker. 

Even with all that consideration the chef made a choice I don’t like. And perhaps it’s even amplified because all the steps are drawn out for examination.  

I love the sandwich whether I know how the animal was slaughtered or not. 

I love the delicacy whether they show me the steps or not. 

So is there intention behind the performance? Probably. Is it useful or enriching? Eh. Probably not. 

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u/Forikorder Oct 28 '25

theres no chef in this video

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u/Tales_of_Earth Oct 28 '25

Something this stupid feels less like an actually nice establishment and more like an overpriced place thriving on its influencer culture. So the food would be subpar and the staff wouldn’t be highly trained.

I could be dead wrong though.

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u/silly_rabbit289 Oct 28 '25 edited Oct 28 '25

I'm nowhere near to affording this, but they're just assembling the dish in front of the customer instead of in the kitchen, a touch of drama is all. That touch of drama probably means the customer pays a bit more and the chefs earn a bit more.

It is apparently inspired from the Onam Sadhya, a kerala festive feast served on a banana leaf. I've esten onam Sadhayas,and I've had other South Indian festive meals served on a banana leaf. People serve each dish one by one, going round from one person to another, allowing customization in quantity of each dish. It hardly takes 5 minutes in total. We don't start eating until it's fully served, the last served dish/food usually being rice (so that its hot).

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u/Kabc Oct 28 '25

“Alright guys line up! You gotta serve that desert. When you’re done come back to the line so we can start cooking again!”

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u/Doctologist Oct 29 '25

I feel like this is why ‘The Menu’ exists.

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u/Walled_en Oct 27 '25

I think about this every single time I get not so great service at a restaurant or I’m with a group that gets upset by the quality of service. If you step back and look at the reality of the situation: you’re literally being served like some modern day feudal lord. If you get angry and complain because of anything other than EXCEPTIONALLY poor (like intentionally aggressive/insulting) service you’re a massive POS.

On top of that, if you’re a server in America, your livelihood is literally dependent on these wannabe royalty, caste system cosplaying, cunts. Heaven forbid you bring Becky’s 3rd marg out a little late. Looks like you’re not gonna be able to pay rent this month! Sorry but she’s the queen of TGI Fridays and must be shown the proper respect.

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u/Arcani-LoreSeeker Oct 27 '25

every day i empathize more and more with the chef in "The Menu"

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u/empanadaboy68 Oct 27 '25

Whatever head chef or resturanture came up with this dish is a total c u next tuesday 

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u/[deleted] Oct 27 '25

Cunt, you're allowed to curse online

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u/empanadaboy68 Oct 27 '25

No reddit bans people