Firing Squad: Why Los Angeles Chefs Let People Go

Chef Los Angeles

Fabio Viviani has a friendly demeanor, but still expects strong work ethic in his kitchens.

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Nancy Silverton (Mozza Restaurant Group)

The last person that was let go from our restaurant had to do with – surprisingly enough, it’s not showing up for work – that used to be common. Now it’s more not interacting in a respectable manner with fellow staff members.

Michael Voltaggio (ink.)

I hate to say fire, but the last time I let somebody go – we’re in the hospitality industry, and we give things away free to people to recognize them when they come into the restaurant – but sometimes, if staff has friends or family coming in, I always say, “Just tell me you’re going to do it. We’ll make them feel like kings.” We’ll always have somebody who, for whatever reason, will just do it. So they give things away and they don’t realize that they’re kind of breaking the law, #1, and #2, what I’m working for is a business. I had somebody give a dish to somebody without asking if they could do it, but it wasn’t the first time they’d done it. They’d already been warned for it. Like I said, if your brother or sister comes in, we’ll cover their whole meal, usually. We’ll give them the whole house. All you have to do is ask. So theft, if you own a bar or own a restaurant, that’s probably the number one thing you have to look out for.

Fabio Viviani (Firenze Osteria, Cafe Firenze + Siena Tavern)

The last person I fired didn’t show up for work, and didn’t call in to make sure somebody was covering their shift. I can teach you a career. I cannot teach you work ethic. Out!

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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