Last Saturday, Chef Marc Forgione kicked NYT columnist Rob Lieber out of his restaurant after an interesting scuffle in the kitchen.
The story: "Lieber sits down to dinner with friends and after the bread course hears Forgione berating his waiter. Said waiter delivers an amuse-bouche, heads back to the kitchen, and it happens again:
'A few minutes later, the chef was at it again. Fifteen seconds. Another fifteen. And without much forethought, I pushed back my chair and walked through the open doorway of the kitchen...I told the chef that his behavior was making me and others uncomfortable. I let him know that I thought it was mean. And I asked him to cut it out.'
Forgione then goes to Lieber's table, tells him he's rude, and asks him to leave the restaurant" (Eater).
So would you ever do anything like that in your restaurant?
UPDATE: This story is certainly stirring up some emotion. Michael Ruhlman has posted an interesting response
on his blog. Here's just one quote, but it's worth reading through the whole thing
"...the fact that Mr. Lieber felt that he could take it upon himself to educate the chef is a stark reminder of how little patrons understand of the unique powerful pressures of running a restaurant and the astonishing breadth of humanity represented by a restaurant’s staff."