As much as I hate plain water being charged as a customer, I believe the establishment should be able to charge whatever they want and customers can choose whether to patronise. People want chilled water and if you have worked in FnB you will know much effort it is to store bottles of water in the chiller to chill the water. It's almost as much effort as cooking simple dishes and also takes precious storage space. If you say "wa piang just put ice la" then you don't know how much ice machine is and how much to operate and maintain (also the space needed to put an ice machine)... even scoop ice need manpower. Ice don't drop into the glass automatically. Charge 30cent to 50cent is okay la to me... be gracious a little. If you really don't like then don't patronise or don't drink water lor.
The cost of drinking water should have been calculated as overhead costs (electricity & water costs). Customers may use the savings on ‘free water service’ to order more food which becomes revenue for the restaurant!
As a culinary student, I agree that things we learnt in school is very different from what we can learn on RUclips. And I watch tons of video on RUclips. But experience is the most important!!
4:30 Michelin Stars is no longer a representation of good food. It is all about hype and selling more subscriptions. But of course, these chefs cannot afford to piss someone like Michelin off.
Oh i got a good friend who refused to pay for any water. Every time we dine out and she is willing to pay lots of money for all sort of dishes but always order free plain water. If restaurant tell us the water isn't free, she will not drink anything then after we finished the meal we will rush to cheers/7-11 to buy a bottle of mineral water. I really don't understand why the mineral water in restaurants cannot buy but 7-11 also overpriced what. She insisted her way n i respected her. Actually does the dish washer charge the restaurant additional money for 1 more glass they wash? Nope.... The restaurant alt requires to pay a fee for dish washing already. So it's smart that they provide the free plain water. It will give people like my friend a much better experience. My friend remember those no free water restaurants n we never return to those places again. I love to order Cafe or tea so it isn't any issues with me unless the price is too expensive since i am not rich.
Your friend is one with principle. I like that kind of people. When the restaurant charge you separately for plain water, they are being arrogant and making you 'knee' in front of them and they shit on you. Why I say that? It is not about the money. If they want to cover the cost or even make profit out of selling plain water, they can package and hide the charge under a generic service charge or ambient charge or whatever marketing charge. There is no need to highlight a separate plain water charge. The reason why it is separately highlight is because they want you to know they call the shot and you either pay for it or you don't drink. They are positioning themselves at a higher position than you and you OBEY what they set out for you. This is to set a sub-conscious lowering of expectation on the part of the customer so that the customer is conditioned to think that the restaurant is more superior and to accept unconditionally every dishes they cook are high quality, value-for-money and hence will not complain too much. It is a master and slave kind of sub-conscious conditioning in the work. The other 'tools' often deployed is to charge exorbitantly high price (aka high class restaurant) to set the restaurant superiority in a master-slave conditioning.
I have different view of scolding as an effective mean of delivering the lesson. My objection is not on the effectiveness but on the mean. The one job role that I have seen using scolding as a regular 'tools' is construction site supervisor. For every 3 to 5 construction workers, you need one supervisor to monitor and 'scold' them. I feel sorry for the workers, I feel sorry for the supervisor, I feel sorry for the industry. It really bring down the respect that you have on that kind of job role. And chef is another job role that often use brutal scolding in the kitchen to bring across a point to the apprentice. These chefs really behave even worse than those gangsters on the street. I have very little respect for chef for that reason. And thugs like Gordon Ramsay are the kind of people I want to keep my distance as much as possible. If you don't know how to treat people with respect, for your parents' sake, for your ancestor sake, learn. Even if you don't respect your apprentice, respect his/her parents and ancestors. Everyone has parents, and when you beat the dogs, consider its owner. And last but not least, respect your own parents, respect your ancestors, by upholding proper civil conduct on your part. There is no excuse for scolding. It is just that you don't bother to find the alternative means to deliver the same point.
![[Highlight] เฮียศักดิ์ขอฟังชัดๆ "ก๋วยเตี๋ยวเฮียศักดิ์" จากเชฟอิน็อค รสชาติดีไร้ที่ติ](/img/1.gif)
Their laughter is so natural it's amusing
SUPER infectious too!
Plain water should 100% not be charged, the 10% service charge in a restaurant should more than cover the hefty labour cost of washing that glass.
Agree. Going by that logic, ask for ketchup or chilli will also be charged, or asking for a side plate or an extra fork or knife...
As much as I hate plain water being charged as a customer, I believe the establishment should be able to charge whatever they want and customers can choose whether to patronise. People want chilled water and if you have worked in FnB you will know much effort it is to store bottles of water in the chiller to chill the water. It's almost as much effort as cooking simple dishes and also takes precious storage space. If you say "wa piang just put ice la" then you don't know how much ice machine is and how much to operate and maintain (also the space needed to put an ice machine)... even scoop ice need manpower. Ice don't drop into the glass automatically.
Charge 30cent to 50cent is okay la to me... be gracious a little. If you really don't like then don't patronise or don't drink water lor.
The cost of drinking water should have been calculated as overhead costs (electricity & water costs). Customers may use the savings on ‘free water service’ to order more food which becomes revenue for the restaurant!
Love this. Love the chefs!! So cheerful and love the chemistry
Chef Eric's laughter is the one who always make my day, especially when I'm down. Thank you ( @you got watch ), both chefs are 👍👍👍.
Their laughters are so genuine and infectious 🤣
Loved the fun , cheery , exchanges .
ERIC ~ U’re ever so funny & humorous. Keep it up .
Well done to U ~ Chef Siang too.
Glad you liked the episode!
That was a raw interview
As a culinary student, I agree that things we learnt in school is very different from what we can learn on RUclips. And I watch tons of video on RUclips. But experience is the most important!!
Chef job is damn tough. I got a friend who chase his supervisor with a chopper for rushing him.
😵 for reals?! Sounds real tough!
Yall should make a compilation of how chef eric laughs 😂😂😂😂
He's a joy to work with! There's definitely going to be more of him on TV 😊
Yes this was a good episode thanks
thanks for enjoying the episode!
@@YouGotWatch jio more celebs on the show thanks
4:30 Michelin Stars is no longer a representation of good food. It is all about hype and selling more subscriptions. But of course, these chefs cannot afford to piss someone like Michelin off.
butter bros forever HAHAHA
That's the exact reason i always do the bbq because i scare others ruin the food.
Oh i got a good friend who refused to pay for any water. Every time we dine out and she is willing to pay lots of money for all sort of dishes but always order free plain water. If restaurant tell us the water isn't free, she will not drink anything then after we finished the meal we will rush to cheers/7-11 to buy a bottle of mineral water. I really don't understand why the mineral water in restaurants cannot buy but 7-11 also overpriced what. She insisted her way n i respected her.
Actually does the dish washer charge the restaurant additional money for 1 more glass they wash? Nope.... The restaurant alt requires to pay a fee for dish washing already. So it's smart that they provide the free plain water. It will give people like my friend a much better experience.
My friend remember those no free water restaurants n we never return to those places again.
I love to order Cafe or tea so it isn't any issues with me unless the price is too expensive since i am not rich.
Your friend is one with principle. I like that kind of people. When the restaurant charge you separately for plain water, they are being arrogant and making you 'knee' in front of them and they shit on you. Why I say that? It is not about the money. If they want to cover the cost or even make profit out of selling plain water, they can package and hide the charge under a generic service charge or ambient charge or whatever marketing charge. There is no need to highlight a separate plain water charge. The reason why it is separately highlight is because they want you to know they call the shot and you either pay for it or you don't drink. They are positioning themselves at a higher position than you and you OBEY what they set out for you. This is to set a sub-conscious lowering of expectation on the part of the customer so that the customer is conditioned to think that the restaurant is more superior and to accept unconditionally every dishes they cook are high quality, value-for-money and hence will not complain too much. It is a master and slave kind of sub-conscious conditioning in the work. The other 'tools' often deployed is to charge exorbitantly high price (aka high class restaurant) to set the restaurant superiority in a master-slave conditioning.
Would be interested to hear about bartenders in Singapore
i worked with Chef Eric before at Mandai zoo, we BBQ a whole cow~!
He's a very nice person~! ^~^
Is that brand Mellben Seafood?
My favorite Chef in the whole wild world 😁👌..Cheers Chef Eric 🥂
If want to charge for water perhaps can waive off the charges if the customer got order drink as well
Do an episode on Security Guards, Contact me!
Yes, the sweet chilli crab haha, I always tell people that brand is tourist trap cus of its price
What is the brand? if you dont mind sharing
@@rafiq6521 jumbo
hahaha they are so cute!
I have different view of scolding as an effective mean of delivering the lesson. My objection is not on the effectiveness but on the mean. The one job role that I have seen using scolding as a regular 'tools' is construction site supervisor. For every 3 to 5 construction workers, you need one supervisor to monitor and 'scold' them. I feel sorry for the workers, I feel sorry for the supervisor, I feel sorry for the industry. It really bring down the respect that you have on that kind of job role. And chef is another job role that often use brutal scolding in the kitchen to bring across a point to the apprentice. These chefs really behave even worse than those gangsters on the street. I have very little respect for chef for that reason. And thugs like Gordon Ramsay are the kind of people I want to keep my distance as much as possible.
If you don't know how to treat people with respect, for your parents' sake, for your ancestor sake, learn. Even if you don't respect your apprentice, respect his/her parents and ancestors. Everyone has parents, and when you beat the dogs, consider its owner. And last but not least, respect your own parents, respect your ancestors, by upholding proper civil conduct on your part. There is no excuse for scolding. It is just that you don't bother to find the alternative means to deliver the same point.
butter :D
You know what is the biggest daylight robbery?
Restaurant bill comes in with another 17% tax
I really ate crab that is spoil and smelly and is like 20 plus dollar is suck men please complaint those chef