Poached chef

[Crustasian]

I have re edited this post after consultation with Simbo.

I always knew it could happen when we have had such a great chef.He has been given a better job offer with higher wages etc (which as a small place we cannot match)

Initially I was annoyed as he is going to a fellow Hash House Harrier member's restaurant.However,I have since found out that our man made the first move .

There has always been an unwritten code among Ex Pat owners that you never aquire staff from fellow Ex Pats.

Mr Yut has decided to follow promotion and a larger wage packet and I cannot fault him for doing so.At the end of the day here in Thailand ,as anywhere else in the world,the pay packet counts.

All I can say is that over the past seven years we have had several different cooks/chefs working for Faulty Towers and no one has gone away hungry.

We will still be the home of the Faulty Burger and the Big Table.

[stevem]

Sorry to hear that, and extremely bad form from the other party involved.

[Talbotman]

IF YOUR NEW CHEF needs any tips or tutoring i will help out when i am in patong in march 555555 chefs and cooks are leaving bars and restaurants in los all the time so dont worry too much !

[Nicke]

Sorry to hear that,

and I agree he was one of the better around. Always liked the food at faulty's.

[dawsey]

Thats pretty poor work from a fellow HHH Crusty

I'd be mighty peeved every time I met him in your position. Bad luck,just hope you can fill the vacancy with another good chef.

[easyrider_au]

When I read the headline, I thought that Denver had finally got his way & was taking Mr Yut to Iraq!

I'm sorry to hear he was taken from you by an expat, who you probably considered a mate?..........."What goes around, comes around"

One thing I have learnt after being in business is that "Nobody's irreplaceable"

I hope the new person you employ works out well.

I look forward to stopping by in January & having a few Beer Lao's & sampling the new chefs delights.

[IRISH JONNY]

ill be sad to see my buddy leave......i always enjoyed a chat with him...a nice guy and a great cook.....ij

[northern exile]

Theres only one thing for it Si, teach Scud to do it, I'm sure he would make a brilliant chef.

But another expat stealing your chef..how can they stoop so low???

[LivinLOS]

Thats a real shame.. As the food he put out was top top notch and really was a big asset..

Staff theft like that is a common but really low problem.. Similar just happened between 2 bars I drink at, tho the staff concerned stayed at thier home bar the offer was made and the friction has been created.

[K2]

Hope and I'm sure you'll find a great new chef - Faulty's is a good place to work and eat and down a few cold ones. Crusty & Simbo

[steve w]

i sampled his delights the other day,top porkie chop with proper mash taties,not the packet crap you get most places.come to think of it a repeat is in order in a couple of hours
hope you get another decent one before i come back late january.
as for the poacher

[Crustasian]

Thanks for all your support.Staff changes happen all the time.I will be looking for a replacement from now on.

Today I had a friendly meeting with the other owner and we have cleared up some of the misunderstandings.He then went down to Faultys and met with Simbo.We are now a lot clearer about the circumstances.

Basically our cook has been playing the Thai Two step telling both parties a different story.(What's new about that) All issues have been resolved and we can all move forward.

Sorry Denver - but Mr Yut is now cooking under a special Witness Protection Programme.

[Talbotman]

GLAD YOU HAVE SORTED OUT THE PROBS crusty it would not have been nice living in that atmosphere and my offer of spending a couple of hours with your new chef when i come is still valid

[K2]

Originally Posted by Crustasian

All issues have been resolved and we can all move forward.

Good to hear Crusty and Simbo .

[Dodger]

Heh Crusty quite often a new brush sweeps cleanest!!! He was a good chef but not irreplaceable, your basic ideas about food (good size portion and basic honest grub) are what makes Faulty's a good place to eat, next chef only has to stick to those basics and perhaps add a few new ideas and it will all be back to normal, thinking positive probably even better!!!

[nelsonone]

Originally Posted by Dodger

Heh Crusty quite often a new brush sweeps cleanest!!! He was a good chef but not irreplaceable, your basic ideas about food (good size portion and basic honest grub) are what makes Faulty's a good place to eat, next chef only has to stick to those basics and perhaps add a few new ideas and it will all be back to normal, thinking positive probably even better!!!

yeah agree with the Dodgey one..........follow your same principles and most decent chefs could handle it Crusty........I'll be giving the new guy a test taste later in the month.... ......see you then

BTW......you'd look good in an apron.........55555

[faultytowers]

Originally Posted by nelsonone

.....I'll be giving the new guy a test taste later in the month.... ......see you then

BTW......you'd look good in an apron.........55555

A couple of very dodgy statements there Nels !!!!!!

You definately need a holiday.

[Little Man]

Damm! what am I going to do for breakfast, lunch,
dinner and supper now.

[lunglek]

Always enjoyed his cooking, glad you got everything sorted out.

[Bello Uomo]

I really enjoyed my Faulty Burger (with extra bacon and cheese) and a side serving of chips last night.

Recommend it to everyone with a hungry tummy.

[urtheman]

When staff move on to other jobs I always ask myself why?

If they move for a better pay and security like a large hotel with good service charge all I can be is happy for them. I don't even shut the door on them as soemtimes the place they are going treats them like shit and if I have an opening and they left under a good circumstance then they can come back.

I never poach staff however I have had many of other people's staff come and apply for a job if they are good I will hire them and then I will go tell my friend (we all know each other in the north) I have just hired their staff. My friends know I don't poach as "what comes around goes around" and also reputation is important.

All you can do is make sure other staff are fully trained so they can all perform most of the same duties when others are sick or quit.

Sorry to hear maybe a stint in the kitchen is due (huh)

Good luck!

[Schmeen]

I've spent thousands and thousands of dollars over the years training staff to leave soon after with the aquired skills....that's life....we do have a duty to train Thai's to progress, that's one of the items on the charter that gets us here in the first place.

It's always annoying, but I wish them all the best and get the chequebook out again...or better still...I find out who's doing well elsewhere and get his number.

it's business, can't stop someone moving on no matter how frustrating.

[LivinLOS]

Originally Posted by urtheman

All you can do is make sure other staff are fully trained so they can all perform most of the same duties when others are sick or quit.

While that is good advice there are some things that you dont easily 'train' in..

Really good cooks / chefs have a skill and flair.. Thats a special thing and not too easy to train in.. Also Crustys Chef or now ex chef had a high customer service attitude, he would always check that customers were happy with thier food and everything was up to standard.. Finding a Thai with high customer service mindset is again a nice rare find and what lets so many otherwise good places down.

So many times simple ordering of food, getting the order right, and getting a bill becomes a customer service nightmare and hassle that spoils the enjoyment of a place.. 9 times from 10 its from incompetent and or plain lazy staff.

[visa2003]

So many times simple ordering of food, getting the order right, and getting a bill becomes a customer service nightmare and hassle that spoils the enjoyment of a place.. 9 times from 10 its from incompetent and or plain lazy staff.[/quote]

If the service is as described above, then they must have been trained in Australia!!!!