> IMO, it doesn't matter if you work front or back of house... Not even remotely true, BOH gets to work in near slave labour conditions, while FOH gets to be

> IMO, it doesn't matter if you work front or back of house... Not even remotely true, BOH gets to work in near slave labour conditions, while FOH gets to be in much more relaxed environment: the deal with the clientele, which sucks, but most are well compensated and when ever the topic of tip-sharing is brought up they are the first to start the divisiveness that is rife in Kitchen work. BOH gets screwed 99% of the time, there is very little to no parallel to FOH in anyway until you get to the GM level and that's only because they are often working late nights along with BOH staff, but the rest of FOH leave at reasonable hours and can hold down decent wages--there is no such thing in BOH. > Back of the house tends to be paid poorly in food service. They essentially pay for the privilege of not interacting with customers and/or having personality traits that make putting them and customers in the same room a bad idea. I've done both, and ran my Kitchens, I can guarantee you FOH have the same if not worst traits: substance abuse is one of the main reasons people go from BOH to bar-tending after all. It's one of the most desired transitions for alcoholics to make in their career: they're paid well to pour drinks and have several throughout their shift, but most cook personalities and aesthetics do not allow for it. What I've encountered more was a total lack of comradery in FOH, it's all about personal gain and backstabbing is the norm whereas in the BOH despite the prison culture aspect of it all the comradery is the cohesive glue that keeps the thing from descending into chaos during a busy night. It's all coordination and a constant reminder of how critical teamwork is in BOH, the same cannot be said as you get into higher end kitchens: I spent a couple of weeks in Michelin star kitchens, and all the back-stabbing, sabotaging etc... was not just lame it was pathetic--40 year old season vets of the Industry contaminating your mise en place was just sad. It's the nature of the beast, I suppose and to be honest after finally retiring for the 3rd and last time, I'm glad to say I will never miss the Culinary World as it has become a ghost of its former self. Which in many ways is good but no longer has the allure that it once did for me.