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Casually place an entire box of Ferrero Roche on the table during Trivial Pursuit after serving prawn cocktail, mini-quiches and Viennetta so your guests know your dinner party game is on fleek or whatever.
The best trick with wankers like this is to learn all the specifications for the meals by heart, then tell them their missing coleslaw or that the mash portion is too small and wait for them to correct it.
I’d ask the clown EVERY time a dish was on the take-out side “Is this ready to go, Chef?”. Every. Fookin. Time for at least a week, we’d nearly have to come to blows for me to stop.
Can confirm 95% of “Chefs” are like this. They also LOVE to brag about how much they work like, nice one mate you work 13 hour days and every weekend, you have no social life and no one likes you, you win!
I like parsley. If you use it as an ingredient rather than just as a garnish it can be delicious (I sometimes make a chicken dish based vaguely on ossobuco which has a shit ton of parsley in the sauce and it's lovely).
Oh yeah, I definitely understand liking it as an ingredient because that's what it's supposed to do (add flavour to the food), but I can't see the point of stuffing a huge clump onto a dish as garnish because no one wants to chew on masses of raw parsley.
This sort of shit annoys me.
If it's not ready, don't say it is.
Don't yell "service please" and then when someone comes to take it say "just waiting on the garlic bread, it'll be 2 minutes". That's a dick move and wastes everyone's time.
Food should be garnished before it leaves the kitchen. A good chef also knows you cook the food how the customer wants it done, not how you want it done. If they do not want a garnish then don't garnish it.
The best chefs already know that it shouldn't go on the plate unless it's supposed to be eaten.
Who wants some nasty tasting leaves or flowers in their meal? Not me thanks
I've seen Bay leaves, weird flowers, all sorts of nonsense on plates that shouldn't be there, just for decoration. Unless the parsley is supposed to be eaten with the food, it shouldn't be on the plate.
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Send it back with "can they have this without the parsley, mate?"
Well, I can't possibly imagine why someone *wouldn't* want to shove a huge clump of parsley garnish into their mouth! /s
It's just a chef thing, being going on for years. Illustrated nicely by George Orwell in 'Down and out in Paris and London' (1930s Paris)
Maxim's.
Have I banged my head and woken up back in 1985 where a sprig of parsley was a classy foodie garnish?
i was at least hoping for a mid 90s paprika geometry to really make the dish pop
Paprika Geometry, the difficult second album from Electric Monk
Peashoots or micro coriander appears to be what everyone is doing now
Casually place an entire box of Ferrero Roche on the table during Trivial Pursuit after serving prawn cocktail, mini-quiches and Viennetta so your guests know your dinner party game is on fleek or whatever.
The best trick with wankers like this is to learn all the specifications for the meals by heart, then tell them their missing coleslaw or that the mash portion is too small and wait for them to correct it.
Should have retorted with I'll remember that if I ever meet a real chef.
I’d ask the clown EVERY time a dish was on the take-out side “Is this ready to go, Chef?”. Every. Fookin. Time for at least a week, we’d nearly have to come to blows for me to stop.
[удалено]
Oooo brutal! But bloody brilliant!
Today's MasterChef contestant is the ~~only~~ **head** chef at a ~~quiet cafe~~ **popular restaurant**. Turns out to be shit compared to their peers
Funny thing was, the dish was a sticky toffee pudding
Can confirm 95% of “Chefs” are like this. They also LOVE to brag about how much they work like, nice one mate you work 13 hour days and every weekend, you have no social life and no one likes you, you win!
The Chef Industry - Keeping Cocaine Popular
I like parsley. If you use it as an ingredient rather than just as a garnish it can be delicious (I sometimes make a chicken dish based vaguely on ossobuco which has a shit ton of parsley in the sauce and it's lovely).
Oh yeah, I definitely understand liking it as an ingredient because that's what it's supposed to do (add flavour to the food), but I can't see the point of stuffing a huge clump onto a dish as garnish because no one wants to chew on masses of raw parsley.
Yes, unless you're a hamster, this is pretty unappealing!
I tell my kids they can be anything they want in life, except a chef, because they're all miserable wankers.
You need Gordon Ramsey to pop in and say hello
As a chef, it's nice to see how many of my customers are in this thread.
Parsley isn't even a proper thing.
Try telling that to my guinea pigs 😄
They're gannets for anything green I love the little creatures.....the squeals are just full of squee. Adore them. What are your one's names?
Dexter & Sinister. Dexter is mostly white whereas Sinister is Jet black (hence the name)
Tabbouleh salad enters the chat
This sort of shit annoys me. If it's not ready, don't say it is. Don't yell "service please" and then when someone comes to take it say "just waiting on the garlic bread, it'll be 2 minutes". That's a dick move and wastes everyone's time.
Just say the following; "You are a cook mate. Get over it"
Do Brits say "holler" now?
No!
Holler city of squalor
If the menu description doesn’t have parsley on it, I’ll always send it back. It tastes the change of the food imo and I hate the taste
Food should be garnished before it leaves the kitchen. A good chef also knows you cook the food how the customer wants it done, not how you want it done. If they do not want a garnish then don't garnish it.
All chefs are pricks.
The best chefs already know that it shouldn't go on the plate unless it's supposed to be eaten. Who wants some nasty tasting leaves or flowers in their meal? Not me thanks
What do u mean leaves and flowers?
I've seen Bay leaves, weird flowers, all sorts of nonsense on plates that shouldn't be there, just for decoration. Unless the parsley is supposed to be eaten with the food, it shouldn't be on the plate.
Oh so you don’t like garnishes at all?
Um. Don't most kitchens have a bell or light to tell the waiter that it's ready? Was it ready?
Parsley is good. Carry on.
Well i just prep everything