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Jan 4, 2013 10:53 AM

The line cooks are abused


This won't be news to any regular reader of CH, but I thought it was a good article.

Not sure there is an easy answer other than dining out should simply be more expensive. If you care about pigs in gestation crates you should care that the line cook at least gets to take a break to pee.


  1. I hope Mr. Cooke learns that the word he wanted was machismo, not machoness, before he goes much further in his writing career.

    He should also read Orwell's Down and Out in Paris and London for a historical view of this situation.

    2 Replies
    1. re: tcamp

      Excellent book.
      So is AB's 'KC'.

    2. Every word rings true. That's why I got out after 20 years.

      1. Pee on your own time!

        Yeah, it is all pretty much true, restaurants are run on too few people scrambling to get it all done, there is a cycle of abuse (usually verbal more than physical) and definitely an ethic of suck it up or get out. Still, this guy comes off as a whiner. I'd like to see him run a restaurant where he can afford to pay line cooks $18-20 an hour. Getting 'most of the prep list' done isn't good enough, and no, of course your employer doesn't want to pay for your workers comp claim. It is what it is, I wish it would change but I doubt it will. Meanwhile, those of us who choose to continue cooking have our reasons, if the writer would rather make more money and work fewer hours, he can always wait tables.

        2 Replies
        1. The article would be a good wake up call for the hordes getting into serious dept going to culinary school.

          I meet so many people who assume they will have a very different work environment than this upon graduation. What he describes is the reality for the majority as far as pay/conditions/benefits goes.

          1. The original comment has been removed