Sprout
Sous Chef
We have a gentleman who owns several restaurants and occasionally dines at the establishment I serve at. He seems a wee bit cocky, but is polite and friendly as long as everything is going his way, so his attitude is fairly typical for someone his age (late 20s) who is successful and reasonably good-looking. Here is my question. Our owner knows him by first and last name, as do our manager and a couple members of our staff who went to high school with him or have waited on him several times, yet he always insists on his reservation being listed as "Chef Firstname." (it's probably obvious, but just in case, Firstname is not his real first name)
I'm truly curious. Is it typical for a Chef to use the title outside of work? And in another's restaurant? I would venture to guess that at least half of our regular clientele is made up of people who could make their reservations under "Dr. So-and-so," but we rarely see formal titles on the reservation list. Is it a matter of respect for him to carry the title everywhere, or arrogance?
Just curious to see other's opinions, especially from other chefs!
I'm truly curious. Is it typical for a Chef to use the title outside of work? And in another's restaurant? I would venture to guess that at least half of our regular clientele is made up of people who could make their reservations under "Dr. So-and-so," but we rarely see formal titles on the reservation list. Is it a matter of respect for him to carry the title everywhere, or arrogance?
Just curious to see other's opinions, especially from other chefs!