Cursing as the customary dialect in the restaurant industry

I pride myself not to curse in the exchanges I have with my co-workers during the shifts that we share. The job is already stressful enough and disrespecting eachother (especially when under stress) only opens the door to exacerbation of violence in the workplace (keeping in mind that the restaurant industry ranks high in the USA for death in the workplace by homicide).

The link below is an example of the language often used in the restaurant workplace. CAUTION: MANY VULGARITIES !!!

The language and circumstances are not out of the ordinary, and I dare say that most who have worked in the trenches of restaurant operations, have heard the same often if not frequently.

This is an extraordinary example of the reach of social media with your business brand.

Your thoughts would be interesting!


Paradou Owner Vadim Ponorovsky Curses Out Employees

Views: 34

Tags: cursing, fohboh, restaurants, waiter, waitersworld, wiatress


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Pat Jack on March 3, 2010 at 1:46am
I lost a job and was taken OFF the schedule for writing and submitting a complaint against three female employees for constantly using extremely vulgar and foul language. There were several incidences where I went to my tables and personally apologized to my tables for being within earshot of these trash mouths. One of my table went to management and complained about one of these waitresses and nothing happened because management and ownership SET THE EXAMPLE.

Leadership is what it's all about. If you curse, your employees will OUTCURSE you. Cursing becomes competitive. Trash leads to trash, filth leads to filth.

I had to listen to that stuff while I was a drug and alcohol counselor at the State Prison while working with Alcoholics Anonymous. I've had to listen to MURDERERS, RAPISTS and some of the most violent offenders known to man curse and use vulgarity non-stop and I tell you, I don't have to listen to that at work!

To have to listen to that kind of vulgarity and foul language coming out of the mouth of a 16 year old girl and two other young ladies ... every day ... every shift was simply maddening.

The restaurant industry ... is insane. To attempt to be sane in the restaurant industry is the greatest challenge that has ever been given to me and I meet it.

If you are in the boxing ring and you get hit square with a looping right hook it HURTS BAD! And maybe there's room for a curse word there. But I'll tell you the champions and the winners DO NOT curse.


If you are in the state pen and your food is literally rotten at lunch time, there's room for cursing there. If the IRS files a criminal charge against you ... there's room for cursing there.

But if you CAN'T handle the heat of the kitchen, or if you CAN'T handle a few fast tables at lunch and you have to use vile and filthy language to get yourself through it do everybody a favor and USE THE FRONT DOOR!

Cursing goes hand in hand with DRUG USE and DRUNKENNESS. Whores curse, criminals curse, trash curses, filth curses, pimps curse.

I have seen many violent situations erupt because of the use of foul language in the restaurant business and in my work in the prisons. There's not a whole lot of difference!

What kind of workplace allows that type of language? Whorehouses? Crackhouses? Perhaps if you are a soldier in the sand and you are blowing people to pieces ... sure ... curse some ...

But as a server or bartender in a restaurant, to live a life of filthy language?

I tell you, it's sexual harassment that's what it is and the filth mouths know it.

Comment by Paul Paz on December 6, 2009 at 7:43pm
Very thoughful and to the point without being accusatory.
Comment by Michael Biesemeyer on December 6, 2009 at 2:45pm
I recently confronted a coworker about her frequent dropping of the F-bomb, especially in and around the waiter's station. I would be standing at the computer, concentrating on entering an order, and she would coast up right behind me and let 'em rip. 'F' this and 'F' them and 'F' that...over and over without any idea of how she was impacting the rest of us. Little did she know, all of her coworkers were over it.

I sent her an email the next day:

Hi Susan,

You know how much I value and appreciate you. That's why I want to let you know why I was quiet around you last night. You were obviously very slammed, and repeatedly dropped the 'F Bomb' throughout the night, especially when you were in and around the waiter's station. I would be trying to put in an order or focus on my work, and you would be standing close by, saying 'F this and F that.'

I've had nights like that. It's important to at least try to contain those emotions so that the rest of us don't have to take on your stress. I am very sensitive (so are some of the other servers), so your energy becomes my (our) energy. I literally had to block you out, which is the last thing I want to do. It's also why I was so quiet.

If you ever need someone to lean on, or help you through a tight spot during service, just ask me. I will try my best to help.

With respect,
Comment by Patrick Wilson on December 6, 2009 at 11:40am
I think it's actually hilarious. Stupid to commit to paper... but hilarious. How many times have we thought something like this (typically about a specific employee, not the whole group) in our heads? How many times have we cursed in our heads the employee who picks up the dishes from the table but doesn't wipe it; the BOH who throws away half of every potato because they can't be bothered to peel it properly; the FOH who won't suggest a sensible add-on to a lunch meal (roll or biscuit with a bowl of soup) or won't ask if the guest would like something to drink other than water? There are few things I hate worse than getting to the cashier in a discount store and being pestered to buy the nifty 5-in-one flashlight/toothpick combo at their checkout. But to offer a roll with soup is a no-brainer. So why won't they?

Comment by Paul Paz on December 6, 2009 at 10:34am
Mr. Ponorovsky made #3...
Top 10 Restaurant Industry Freak Outs of 2009

Comment by Paul Paz on December 1, 2009 at 2:07am
The Gawker, who originated the publishing of Mr. Ponorovsky's email, has an update indicating the Yelp had flagged all posts that make any reference to Mr. Ponorovsky's email to his employees. The link is here:




Social Wine Club for Craft Wineries


The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service